Crispy Roasted Yukon Gold 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 or enough to cover the potatoes by 2 inches, add 1 tablespoon salt, and add the potato pieces.

Cook for about 7 minutes or until the potatoes are just fork tender but still meet some resistance 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 rough up the surfaces and break up the outer layers.

Transfer the potatoes to a colander.

Use a large rimmed baking sheet that can hold the potatoes in a single layer without them touching.

Add enough olive oil to the baking sheet to cover the base thinly and place it in the oven at 425°F for about 3 minutes until the oil shimmers but is below smoke point.

Remove the baking sheet and add the potatoes to the hot oil.

Sprinkle the potatoes with salt and use a spatula to toss them in the oil until coated. Optionally, add fresh herbs.

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.