These are the best roasted potatoes...hands down. I learned the secret from the Marsks & Spencer British Cookbook Nicole gave me.
6 medium potatoes, peeled and cut into even chunks
2 Tbsp oil
Place potatoes in a saucepan and cover with cold, salted water.. Bring to a boil for 5 to 7 minutes. They will still be firm. Drain and let stand for 2 to 3 minutes before shaking gently. This will begin to break down the edge of the potatoes. These slightly rough edges will become crisp and crunchy during the roasting.
Pour oil into a roasting pan and place in the oven as it preheats to 425°. Once hot, carefully transfer the potatoes to roasting pan, turning gently to coat in oil. Sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan. Roast for another 30 minutes, then serve hot.