Preheat oven to 200C/390F. Boil your potatoes in salted water for 15 minutes or until fork tender. Drained and place the potatoes back into the empty pot. Cover and shake the pot vigorously so break up the edges slightly (this add to the crispy texture of your roast potatoes). Set aside to dry for 15 minutes Meanwhile make the garlic & rosemary oil. In a bowl, combine the garlic, rosemary, lemon zest, 3 tbsp olive oil, salt and pepper. Set aside Pour your chosen fat (i used vegetable oil) into a baking pan, enough to cover the bottom of your pan. Place the baking pan with the fat into the oven for 15-20 minutes. Once the fat is hot, take the baking pan out of the oven and CAREFULLY drop in the potatoes. Toss the potatoes in the fat to even coat all sides and put it back into the oven for 1-1.5 hours, tossing the potatoes every 20-30 minutes. 30 minutes before the potatoes are done, add the garlic and rosemary oil into the potatoes, toss well to evenly distribute and bake for a final 30 minutes. Top with a drizzle of honey, salt, parmesan and parsley. There are a few things to note: The fat: these potatoes will be cooking a type of fat that will allow them to crisp right up. Duck fat or goose fat would result in a decadent and flavourful roast potatoes. If you prefer something a little bit lighter than any neutral oil will do (i.e. vegetable or canola oil). Please don’t use butter, it will burn. The potato: any roasting potato would do. Russets, red washed, yukon gold just to name a few. Time: patience is key when it comes to potatoes! They will take a long time to cook, approximately 1-1.5 hours in the oven. We will also be parboiling it so cut down on time