The Glade 4.0

I discovered the perfect method for making crispy on the outside, creamy on the inside oven roasted potatoes.

2.5 pounds Yukon gold potatoes, cubed ~ sixths or eigths depending on potato size.(yukon gold potatoes give a creamier center during roasting)
5-7 tabelspoons cooking oil(I used olive oil, you can use anything you want
table salt

Heat oven to 450degrees with rack on bottom and cookie sheet preheating with the oven as well. You MUST preheat the cookie sheet or it doesn't work.

par boil cubed potatoes (cook so outside is soft, but inside is still firm, ~5-8 minutes in simmering water)

Gently mix parcooked potatoes with 2 tbsp oil and 1/2 tspn salt with rubber spatula. Repeat 1-2 more times. You want to mix the potatoes until they are coated with a starchy goo.

Quickly remove the preheated baking sheet and coat with 1 tablespoon of oil. Layer the potatoes in a single layer (potatoes should be sizzling slightly from the hot baking sheet). Cook on bottom rack for ~15-20 min. rotate rack halfway through if you don't have a convection oven. Remove and mix/flip potatoes and cook another 10-15 minutes or until they are a golden crispy brown. Remove and serve.

These are the best roasted potatoes I've ever had. Seasoned just right, and crispy on the outside and creamy on the inside. I made them with my easter ham yesterday, awesome. Next I try this with sweet potatoes.

Sounds pretty good. I may tray this soon. My last couple batches of oven roasted potatoes haven't been so great.