4largeYukon Gold potatoes peeled and cut into 1-inch pieces
sea salt
3tablespoonsolive oil
Instructions
Preheat the oven to 425℉.
Fill a medium pot with 2-inches water and bring to a boil over high heat. Add the potato pieces and season the water with 1 tablespoon salt. Boil until the potatoes begin to break down around the edges, about 8 minutes. Strain over a colander set in the sink, allowing the potatoes to steam, about 5 minutes.
Transfer the potatoes to a medium bowl and drizzle with olive oil. Toss to coat. Spread the potatoes out on a sheet tray and sprinkle with 1 teaspoon sea salt. Roast in the oven to your desired texture: about 20 minutes for tender and soft or about 35 minutes for golden and crispy. You can also finish under the broiler for about 5 minutes, if desired. Serve hot for the best texture.