The step you’re missing is to coat them in fat after the parboiling. Put them into a bowl, add a bit of salt and your favourite kind of fat (duck fat, goose far, butter, olive oil, schmaltz, or whatever else you want/have on hand) and vigorously shake to coat the potatoes and also to fluff them up into a fat and potato paste that covers the pieces and turns into crispyness in the oven.
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