Bring a large pot of water with 2 tablespoons of Kosher salt to a boil. Add the potatoes, return to a boil then reduce heat and simmer for 8 m

Drain the potatoes, put back in the pot and cover on and shake the pot for 5 seconds to rough up the potato edges.

Transfer the potatoes in a single layer to a baking rack set over a sheet pan. Set aside and let dry for at least 15 minutes. They can sit at room temperature for several hours or refrigerate up to six hours.

Heat oven to 425 degrees Fahrenheit. Pour oil onto a sheet pan and place sheet pan in the hot oven for 5-7 minutes until oil is super-hot.

Carefully transfer the potatoes to the baking sheet and move them around to lightly coat each potatoe with hot oil. Lower oven temp to 350 degrees and roast 45-60 minutes turning every 15 minutes until brown and crispy on the outside and tender inside.

Transfer to a serving platter and sprinkle with sea salt and parsley. I add fresh parmesan cheese to mine. Enjoy.