Crispy Roasted Potatoes

Preheat your oven to 400°F (200°C).

Slice the potatoes into large, uniform chunks.

Rinse the potato chunks thoroughly in cold water 3 times to remove excess starch.

Place the potatoes in a large pot, cover with cold water, and add a generous amount of salt.

Bring to a boil and cook for 10-15 minutes, until the potatoes are just fork-tender but not falling apart.

Drain the potatoes well in a colander and let them steam dry for 5 minutes.

Return the drained potatoes to the empty pot, cover with a lid, and shake vigorously to rough up the surfaces. This creates a fluffy texture that will get extra crispy.

Heat a generous amount of high-smoke-point oil in a large, oven-safe skillet. Carefully place the potatoes in the hot oil in a single layer, then pour a little more hot oil over the top.

Transfer the skillet to the preheated oven and roast for 25-30 minutes.

Remove the skillet from the oven, carefully flip each potato, and return to the oven.

Roast for another 25 minutes, or until the potatoes are deep golden brown and very crispy.

Remove from the oven and transfer to a paper towel-lined bowl to drain excess oil. Season with salt while hot.

To serve, arrange the potatoes on a platter. Drizzle with garlic mayonnaise, and sprinkle with crumbled bacon and chopped chives.