Preheat oven to 425 F, put cast iron skillet in to preheat
cover diced potatoes with 1/2" of water in a big pot, add 2 tablespoons salt
and optionally baking soda, boil until tender
(optional) if using garlic, toast it in a pan a little bit with the herbs and
fat. scoop out the garlic/herbs and reserve, the oil will be used for
roasting
drain potatoes, rest 30 seconds to evaporate a little more moisture. shake
thaem bit in the pot or bowl to make a little mashed-potato like coating on
them. toss with the fat, season with salt and pepper (and other spices if
using)
remove cast iron skillet from the oven, add some fat to the pan to coat, and
add the potatoes
roast for about 20 minutes. bottom side of the potatoes should be crispy,
turn them over to toast the other side for another 25-35 minutes
toss with the reserved herb/garlic mixture, add more salt + pepper if
necessary
