2 1/2 pounds potatoes, scrubbed and peeled
2 tablespoons vegetable oil
Preheat oven to 425ºF.
Cut the potatoes into bite-size pieces. Place them into a medium-size saucepan. Add cold water to cover the potatoes and add a teaspoon coarse salt. Set over high heat, cover, and bring to a boil. Then lower the heat to medium and cook for 5 minutes.
As soon as the water boils, put the oil onto a rimmed baking sheet. Preheat the sheet and oil by placing it into the hot oven.
After 5 minutes of cooking, drain the potatoes and return them to the saucepan. Place a lid on the saucepan, and shake vigorously, until the potatoes get a bit fuzzy; this helps them develop a great crust. I shook them maybe 30 times.
Remove the pan from the oven. Place the potatoes on the sheet, sprinkle with sea salt, and stir to coat the potatoes with the oil.
Return the pan to the oven and bake for 15 minutes. Remove the pan from oven and flip the potatoes over. Return to oven and bake another 10 to 15 minutes more, or until the potatoes are golden brown.