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Add the potatoes to a large pot and cover with cold water. Bring to a boil and parboil for 7–10 minutes, until the outsides are tender but the centers are still firm. Drain well and let the potatoes dry in the colander for 10 minutes.
Meanwhile, preheat the oven to 325°F (if going low and slow)-350°F (if you need to speed things up). Add the oil or duck fat to a 9x13-inch roasting pan or larger. Place the pan in the oven and preheat the oil for 10–15 minutes, until very hot.
Carefully slide the potatoes into the hot oil, allowing them to sizzle as they hit the pan. Roast for 1 hour, turning the potatoes 2 - 3 times throughout cooking, until deeply golden and crisp on all sides.
Remove from the oven and season generously with flaky sea salt and fresh herbs. Serve warm.