Crispy Oven Roasted Potatoes

Peel and cut 4 medium Yukon gold potatoes into about 1.5-inch pieces

Optionally, soak in enough water to cover, plus 2 teaspoons salt, for 20 to 30 minutes

Drain the potatoes

Preheat the oven to 425°F

Boil about 5 cups water or enough to cover the potatoes by 2 inches, add 1 tablespoon salt, and cook the potato pieces for about 7 minutes until just fork tender but still firm in the middle

Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds to dry out

Shake the potatoes vigorously in the saucepan to roughen the surfaces and break up the outer layers

Transfer the potatoes back to the colander

Use a large rimmed baking sheet that allows potatoes to be in a single layer without touching and add enough olive oil to cover the base thinly

Place the baking sheet with oil in the oven at 425°F for about 3 minutes until the oil shimmers but is below smoke point

Remove the baking sheet, add the potatoes, sprinkle with salt, and toss to coat in the oil (add fresh herbs if using)

Roast the potatoes for 20 minutes without disturbing

Toss the potatoes and roast for another 10 minutes or until crispy

Season with salt to taste