4 russet potatoes, peeled, quartered lengthwise and large-diced
Sea salt, fine
½ cup extra virgin olive oil
Serves 4 to 6
Cook the potatoes for 2 minutes in rapidly boiling salted water. Drain and let air-dry.
Once the potatoes are dry, toss them in a bowl with salt, pepper and extra virgin olive oil. Roast in a 400-degree oven for 20 to 30 minutes until golden and crispy.