Perfect Roast Potatoes

• 1 lb. Russet potatoes, peeled
• 4 Tbs. vegetable oil
• kosher salt
• freshly ground black pepper

Preheat the oven to 425°F.

Cut the potatoes into even sized pieces. Place the potatoes in a saucepan, cover with cold water, add a sprinkle of salt and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes.

Drain the potatoes in a colander. Gently shake the colander to fluff the outside of the potatoes.

Heat the oil in a roasting pan in the oven until very hot but not smoking. Carefully tip the potatoes into the hot fat. Using a tablespoon, coat each potato with the hot oil in the pan; this will help prevent the potatoes from sticking. Return the roasting pan to the hot oven and roast until golden brown and crisp, turning the potatoes from time to time, approximately 45 minutes. Season to taste with salt and pepper, and serve immediately.