Perfectly roasted potatoes (3 flavor combinations)

Preheat the oven to 190 ºC. Cut the potatoes so that they have a diameter of 7-8 cm. Rinse them under the tap to rinse off starch and put them up with plenty of cold water and some salt. Bring them to a boil and cook them for 7 minutes. Drain and let them stand for a few minutes. Then shake them for a while, so that the outside becomes a bit rough. Spoon the potatoes, as 1 layer, on a baking tray. Sprinkle with olive oil (or melted butter) and season to taste with salt and pepper. Cover everything; it is fine if the outside of the potatoes becomes even more fragile. (You can prepare the potatoes at this time and place them covered with fresh or aluminum foil in the refrigerator or cool place until you need them.).

Put the potatoes without foil in the oven for 30 minutes, or until they are lightly colored and not yet completely cooked. Now comes my trick. Using a pestle macerator, press the potatoes a bit flat to enlarge the surface. The more potato on the baking sheet, the crispier it becomes.

Whatever fat you want to use, you now add the rest of the seasonings (see tip). Pour some oil in a bowl and add the herbs, the garlic and a little red wine vinegar. Mix everything thoroughly. If you use butter, peel a few strips of orange zest from the mandarin and add that. You do not eat the skin, but it gives a great taste. Add this mixture to the potatoes and shake everything for a moment. Put in the oven for another 40 minutes until the potatoes are perfect. You want crispy, crackling, delicious potatoes. Spoon on some paper towels to absorb some fat and attack.