After draining, give the potatoes a firm shake in the colander. The edges will start to roughen up, appearing slightly fuzzy and uneven. All of that uneven texture is what’s going to crisp in the oven. From there, toss the potatoes in oil, melted butter or whatever fat you’re using, making sure everything is well-coated. That slightly craggy texture will grab onto the fat in a way smooth potatoes can’t, which helps them brown more evenly.
Spread the potatoes on a sheet pan with plenty of space and roast at a high temperature—somewhere between 425° and 450°. Let them sit undisturbed until a crust forms, then turn them once with a spatula to brown evenly.
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