The trick to crispy potatoes is parboiling them in some water with baking soda. It's breaks down the starch, giving more surface area on the potato to crisp while leaving the inside soft and velvety.
Preheat oven at 425º F.
Cut potatoes in half lengthwise.
In a 4-5 quart pot, add potatoes, baking soda, and salt. Add enough water to cover potatoes fully.
Place the lid on the pot and bring to a boil. Once boiling, remove the lid, or leave offset and boil for 20 minutes.
Once potatoes are soft and easily pierced, drain water adding fat and seasoning to the pot. Mix well until well covered.
Place cut side down on a baking tray and place in oven for 10-15 minutes.
Turn potatoes and cook another 5-10 minutes. Potatoes will be crispy and lightly browned.