Simmer potatoes in 2 litres salted, cold water until soft. Drain well, cool and dry 20 mins.
Smash each potato to ¾ cm thickness with flat bottom of glass on parchment lined baking sheet.
Brush each potato, both sides, moderately with fat and season lightly with Qspice.
Roast 20 mins @425F, flip and roast another 10 mins or until brown and crispy.
TIP – Don’t be afraid to use salty water when boiling potatoes (or pasta). Only a fraction of the salt gets absorbed and nicely seasons them.
TIP – Never throw away bacon grease… aka culinary liquid gold!