Most Crispy Roasted Potatoes

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

Optionally, soak the potatoes 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 of water, add 1 tablespoon salt, and the potato pieces; cook for about 7 minutes until just fork tender but still slightly resistant in the middle.

Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds to dry out, then shake to rough up the surfaces and make them messy.

Transfer the potatoes back to the colander.

Use a large rimmed baking sheet that can hold the potatoes in a single layer without touching and add enough olive oil to create a thin layer on the base.

Place the baking sheet with the oil in the oven for about 3 minutes until the oil shimmers but is below the smoke point.

Remove the baking sheet, add the potatoes, sprinkle with salt, and toss with a spatula to coat them in the oil.

Roast the potatoes for 20 minutes without disturbing.

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

Add salt to taste.