The Food Lab advises duck fat here, but I didn’t have any, so bacon fat it was.
3 pounds russet potatoes, cut into small cubes
1/4 cup bacon fat
Preheat oven to 450. Boil potatoes in salted water, and reduce to a simmer when it hits boil. Cook about ten minutes and drain.
Toss with fat and pepper. Spray 2 baking sheets with cooking spray. Roast potatoes on two sheets for about 25 minutes, turning once. Roast more if they’re sticking to the pain too much. Flip again and roast another 25 minutes. Season with additional salt and herbs.