2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds
2 tablespoons olive oil
Kosher salt
Preheat the oven to 450°.
Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.
Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges.
Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately.
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