The perfect roasted potatoes? It's a lot to promise, and this recipe really does deliver! The secret is to par-boil the potatoes before roasting, so that they are fluffy and soft inside but have that crispy seasoned coating on the outside.
Chop the potatoes so they are all the same size, ~1 ½ inch pieces.
Just barely cover the potatoes in a pot with water. Add salt, and bring to boil.
When it comes to a full boil turn the heat to simmer and simmer for 1-2 minutes until fork-tender.
Drain. Add the (optional) onion, cut in ¼ inch thick half-moons. You don't want the onion slices to be too small or they will burn. Then coat the potatoes in oil and season with salt.
Transfer to sheet pan.
Bake for a minimum of 35 minutes - however long it takes them to get golden and crispy.
Roasting works best with small potatoes like fingerling, red potatoes, purple potatoes, yukon gold potatoes, yams, and sweet potatoes.Don't cut the onion too small or it will burn. I usually slice them in half-moons that are at least ¼ inch thick.