In a large bowl of water soak potatoes for 1-2 hours. Drain potatoes and add to a large pot of boiling water. Boil for 5 minutes checking periodically. Potatoes should not be mushy, just barely tender once pierced with a fork. Drain potatoes and toss in a bowl with oil/fat and salt. Spread evenly open side down on an unlined baking sheet.
Preheat oven to 400°F. Set potatoes on center rack and roast for 40 minutes or until bottoms are brown and crispy.
In a small bowl combine all ingredients for gremolata. Toss and set aside until ready to serve. Gremolata can be made up to a day ahead.
Once potatoes are done. Serve on a large plate topped with gremolata. Enjoy!