The Completely Addictive Method of Roasting Potatoes

Thoroughly drain the potatoes, then toss them with 3 tablespoons high-heat-tolerant oil (such as grapeseed, avocado, or refined coconut), 1 1/4 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper.

P.S. If duck fat's your thing, consider subbing an equal amount of melted duck fat for the high-heat-tolerant oil, for a supersavory batch.