Preheat the oven to 375F degrees

Peel the potatoes and cut them into large 2” x 2” or so chunks. Try to keep the chunks roughly the same size.

Add 2 teaspoons of salt to the boiling water.

Add the potato chunks to the water and boil for 15 minutes.

After boiling, drain the potatoes in a colander and put them back into the stock pot.

Place the lid on top of the pot and, while holding the lid on, give the pot a good shake to toss the potatoes around. This will create a starchy “slurry” on the outside of the potato that will absorb the fat and make the potatoes crispy!

Take a 9x13 roasting pan and add 2 Tablespoons of olive oil to the bottom and spread it around evenly.

Add the potatoes to the pan and drizzle olive oil across the top of the potatoes. Now flip each potato over so that the tops and bottoms are covered in oil.

Keep the potatoes in a single level and try to give them just a little space between each other.

Sprinkle the salt, pepper and garlic powder evenly over the potatoes.

Roast for 30 minutes then remove the pan and use a metal spatula to slightly compress each potato to maximize the amount of surface area touching the pan.

Put the tray back in the oven and roast for an additional 20 minutes or until golden brown.

Serve immediately!