Crisp Roasted Potatoes
From Cook's Illustrated.Published November 1, 2009.   
http://www.cooksillustrated.com/recipes/detail.asp?docid=20855
4/3/2010

Serves 4 to 6.   

The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.

Ingredients
2 1/2 lb Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
Table salt (easy on the salt!)
5 tbsp olive oil
Ground black pepper

* Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. 

* Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. 
* Bring to boil over high heat; 
* reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. 

* Drain potatoes well and transfer to large bowl. 

* Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. 
* Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

* Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. 
* Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). 
* Bake until bottoms of potatoes are golden brown and crisp, 15-25 minutes, rotating baking sheet after 10 minutes.

* Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. 
* Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. 
* Season with salt and pepper to taste and serve immediately.