This is my go-to for Sunday dinners as well as holiday meals or even random weeknights.
The cook time is a bit long, so I always start prep for these before any other part of the meal.
They pair well with a roasted chicken or steak, but in all honesty, sometimes I make them just to eat them alone.
I prefer baby or mini potatoes, but any potato can be used. The most important part is that all are sliced as uniformly as possible, and not too small/thin as they’ll be subjected to a lot of heat for a long time.
Slice potatoes, place into a pot, and fill with water so that all are covered with a bit more room to spare.
Place cold potatoes & water on a burner set to high and let sit for 30min.
Preheat oven to 450°F/230°C
Start stirring the pot after 15-20min to check the state of the potatoes; if they are all holding their structure, keep going – if you see visible cracks in the potatoes, turn off heat either immediately or a couple minutes thereafter.
Drain water (carefully) and pour in a few good glugs of olive oil and then add salt and pepper (and any spices you prefer such as rosemary or smoked paprika).
Cover a large cookie sheet with parchment paper and pour oiled potatoes on the tray – move them around with a spoon so that there is a single layer of potatoes on the sheet (as best as possible), but be careful not to push them around too much as they could start to break.
Bake the potatoes at 450°F/230°C for 1 hour.
After 1 hour, check doneness and crispiness on a piece or two; continue baking as needed or remove from oven and serve immediately.