4 large russet potatoes, peeled and cut into large 2-inch chunks
2 tablespoons vegetable or canola oil
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
Instructions
Place a large saucepan filled at least halfway with water over high heat. Add 1 teaspoon of the salt and bring to a boil. Meanwhile, preheat the oven to 450 degrees.
Carefully add the potatoes to the boiling water. When the water returns to a boil, reduce the heat to simmer and cook the potatoes for 10 minutes.
Drain and allow rest 30 seconds in the colander. Transfer to a large bowl and drizzle with the oil. Cover and shake the bowl a couple of times to rough up the potatoes. Transfer to a large rimmed baking sheet that has been coated with cooking spray. Spread in a single layer and sprinkle evenly with the remaining salt and pepper.
Roast 20 minutes, then remove and, using a spatula, turn the potatoes. Return to the oven and roast another 30 minutes or until golden-brown.
Transfer to a serving bowl and sprinkle with the parsley. Add more salt if desired. Serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/hat-tricks/