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, add 1 tablespoon salt, and the potato pieces; cook for about 7 minutes until just fork tender but still slightly resistant.

Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds to dry out; shake vigorously to roughen the surfaces.

Transfer the potatoes to a colander.

Use a large rimmed baking sheet and add enough olive oil to cover the base thinly; heat in the oven for about 3 minutes until the oil shimmers but is below smoke point.

Remove the baking sheet, place the potatoes on it, sprinkle with salt, and toss to coat; you can add fresh herbs at this stage.

Roast the potatoes for 20 minutes without disturbing.

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

Add salt to taste.