Preheat oven to 400°F.

Heat 4 quarts of water with 2 tbsp salt in a large pot over medium heat. Bring to a boil then add potatoes and boil for 10 minutes until fork tender. Drain and return potatoes to pot to steam dry for 5 minutes.

While potatoes are steaming, add ½ cup of fat or oil to a baking dish and put it in the oven to heat for 10 minutes.

Season potatoes with 1 tsp of salt then cover pot with lid and shake repeatedly to rough up the edges of your potatoes.

Carefully remove baking dish from the oven and transfer potatoes into hot oil.

The oil should be hot enough that you hear a sizzle when the potatoes drop in.

Be careful not to splatter yourself with the hot oil. Toss potatoes in oil then return to the oven.

Roast for 1 hour tossing every 20 minutes to ensure even cooking.

While potatoes are cooking, combine 2 tbsp avocado oil with garlic and fresh parsley and mix well. After potatoes have cooked for an hour, remove them from the oven and toss in garlic and herb oil.

Return to oven to finish cooking for an additional 15 minutes until golden brown and crispy on all sides.