Recipe from here: http://www.onepotchefshow.com/
The difference really is in using the right potatoes. I used Deserrie, which are prefect for roast and baked potatoes because it is very floury.
The tips from the video really help to. Here's what I did.
1) Chop the potato into equal sized chunks. I did mine like a 1 to 1.5 inches cube so that it would only take 20 to 25 minutes to cook. That's about slicing the potato (hand sized) into about 3 lengthwise. Pat down to dry with kitchen towels.
2) Important : use a fork to score them all over. This increases the crisp factor.
3) Salt generously, or about 1 tbsp of salt for 2 potatoes. Sounds like a lot, but salt is important to the crispy element. Add about 1 tbsp of oil (avoid olive oil which has a low smoking point). Lard or duck fat is best if you have it. Add herbs (I used rosemary and sage). Toss together well.
4) Arrange on a cookie sheet (preferably a pan which doesn't have high edges which will keep the moisture in. Try to keep them separate to ensure good airflow and crisping on all sides, so that the potato chunks don't stew together. This next step is very important: dot with butter.
5) Put cookie sheet into a hot 220 deg C oven. Bake for about 25 minutes, checking at 20 mins. Turn the potato chunks at 15 mins. For some reason, I put it on foil but the potatoes still stuck to the foil despite all the oil! I used a spatula to loosen them.
6) Serve IMMEDIATELY because it does get soft really fast!
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