Crisp Roasted Potatoes

2 1/2 pounds yukon gold potatoes, rinsed and cut into 1/2 inch thick slices

table salt

5 Tbsp olive oil

ground black pepper

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 Tbsp salt in dutch oven; add cold water and cover by 1 inch. Bring to a boil over high heat; reduce heat and gently simmer until exterior of potatoes have softened but centers offer resistance when pierced with pairing knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 Tbsp oil and sprinkle with 1/2 tsp salt. Using a rubber spatula, toss to combine. Drizzle with another 2 Tbsp oil and sprinkle with 1/2 tsp salt. Continue to toss until exteriors of potato slices are coated with starchy paste, 1-2 minutes.

Working quickly, remove baking sheet from oven and drizzle with remaining Tbsp oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15-25 minutes, rotating baking sheets after 10 minutes. Remove baking sheet from oven and using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10-20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.

I love how these are crisp on the outside but creamy in the middle! PERFECT!