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1
Position your oven rack to the lowest position and place a baking sheet on the rack to preheat.
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2
Preheat the oven to 450F (230C).
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3
Add the potatoes into a large pot, cover with cold water and add 1/2 tablespoon of salt.
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4
Cover and bring to a boil over high heat.
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5
Reduce the heat to a gentle simmer and cook for 5 minutes only.
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6
They should offer some resistance when prodded with a fork.
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7
Drain the potatoes well and place into a large bowl.
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8
Add 1 tablespoon of olive oil and 1/4 teaspoon of salt.
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9
Using a wooden spoon or spatula aggressively stir and toss the potatoes so that a film of mashed potato develops and coats the potatoes.
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10
This is to aid in evaporation when in the oven be creating more surface area to achieve a crispy exterior.
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11
Drizzle another 1 tablespoon of olive oil and sprinkle another 1/4 teaspoon of salt over the potatoes.
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12
Toss to distribute, ensuring the potatoes are well covered in the starchy mashed paste.
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13
This may take a minute or two depending on the firmness of the potatoes.
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14
Remove the preheated baking sheet from the oven (careful it's hot), and drizzle the last 1 tablespoon of oil over the baking sheet.
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15
Arrange the potatoes onto the baking sheet in a single layer.
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16
Bake in the preheated oven for 15 to 20 minutes, until the bottoms of the potatoes are golden brown and crisp.
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17
Rotate the baking sheet 1/2 way through to ensure even browning.
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18
Remove the baking sheet from the oven, and with metal tongs or a spatula gently turn the potato rounds over.
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19
Keep roasting until the the other side becomes golden, brown and crisp, about 15 minutes, rotating the pan if needed to brown the potatoes evenly.
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20
Season with salt, black pepper or whatever seasoning you like.
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21
Serve.
