Crispy Roasted Potatoes

Preheat your oven to 400°F (200°C). Pour about a half-inch of neutral oil into a large, oven-safe skillet and place it in the oven to preheat.

Bring a large pot of water to a boil and season generously with salt.

Add the cubed potatoes to the boiling water and cook for 15-20 minutes, or until they are fork-tender.

Drain the potatoes in a colander.

While the potatoes are still hot in the colander, season them with salt and pepper. Shake the colander vigorously for about a minute to fluff up the exteriors of the potatoes.

Carefully remove the hot skillet with oil from the oven. Gently add the fluffed potatoes to the hot oil in a single layer. They should sizzle immediately.

Return the skillet to the oven and roast for 35-40 minutes, tossing the potatoes a few times during cooking, until they are deep golden brown and very crispy.

Remove the potatoes from the oil with a slotted spatula and drain them on a paper towel-lined tray before serving.