1. Preheat oven to 425 F.
2. Pour oils into a large roasting pan or baking dish and place pan in the upper half of oven.
3. Peel the potatoes and cut into rough chunks. Put into a large saucepan and cover with water.
4. Bring to a boil and cook for about 10 (ten) minutes, or until the potatoes can be easily pierced with a fork – do not completely cook potatoes.
5. Drain potatoes using a colander. Put the drained potatoes back into the saucepan and cover with the lid.  Vigorously shake the pot – the intention is to bang up the edges of the potatoes – they should appear roughed up (this is why once coated with oil, they get so crispy)
6. Remove roasting pan from oven and carefully tip potatoes into the pan. Toss the potatoes in the oil – each piece should be coated.
7. Spread the potatoes evenly over the pan in a single layer and sprinkle with salt – Return pan to oven and bake for about 45 minutes or until browned and crispy.
8. Serve with one or both of these dipping sauces: chipotle ketchup and/or lemon pepper aioli

Dipping sauces

• Chipotle Ketchup: add about two teaspoons (or more to taste) of pureed chipotles in adobo sauce to ½ (half) cup of ketchup.
• Lemon Pepper Aioli: Add the zest of half a lemon and two teaspoons of fresh cracked pepper to 1 (one) cup of good quality mayonnaise.