Preheat your oven to around 200°C (400°F).

In a oven proof dish, pour enough oil or duck fat to cover the bottom of the dish.

Put the dish in the oven for 15 minutes. You want your oil to be hot before you add in your potatoes.

Peel the potatoes and cut them into evenly sized large chunks. If you're using mini sized potatoes then you don't have to cut them.

Place the potatoes in a large pot and cover them with cold, chicken broth. Add enough chicken broth for a proper boil. Add a heavy pinch of baking soda. The baking soda will help the potatoes get more 'mashed' on the edges.

Bring the chicken broth to a boil and let the potatoes simmer for about 10-15 minutes or until you can pierce them easily with a fork/knife. Don't overcook them or they will fall apart.

Drain the potatoes, place back into a bowl or deep skillet and give them a good shake. This helps to roughen up the edges of the potatoes, which will make them crispier when roasted. Shake them until you start seeing the edges of the potatoes become flakey. If your potatoes aren't flaking, you can use a fork to quickly score the edges to help the process. Your potatoes should look a little 'mashed' on the edges.

Season the potatoes generously with salt, pepper, garlic powder, onion powder, and rosemary.

Pull your preheated roasting pan with hot oil out of the oven.

Carefully add the potatoes to the hot roasting pan, ensuring they are evenly spaced. This will help them get crispy on all sides.

Roast in the preheated oven for 45-60 minutes, turning every 15-20 minutes to ensure even browning.

Once the potatoes are golden brown and crispy, remove them from the oven.

Drain any excess oil on paper towels and serve immediately.

Toss the hot potatoes in some parmesan cheese for an extra delicious touch!