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 and add 1 tablespoon salt and the potato pieces.

Cook for about 7 minutes or until just fork tender but still with some resistance.

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

Shake them vigorously in the saucepan to rough up the surfaces.

Transfer the potatoes to a colander.

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

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

Remove the baking sheet, add the potatoes, sprinkle with salt, and toss to coat. Optionally add fresh herbs.

Roast for 20 minutes without disturbing.

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

Add salt to taste.