Crispy Cubed Potatoes

I love cubed potatoes for breakfast, and other times too. The thing is I want them crispy. Normally I would just chop the potatoes throw them on a cookie sheet with a little oil and bake for years. With this method you boil the potatoes a little bit first, drain the water, and shake in the pot to rough up the edges. Then put them in the oven and bake for half as much time as you would the raw potato method. The best part is they turned out to be the crispiest potatoes I've ever made!

Extra-Crispy Tossed Potatoes
                                                                                

adapted from The Kitchn

2 pounds potatoes - I used russets.
2 tablespoons olive oil
Kosher salt - or regular salt

Preheat the oven to 450°.
Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.
Drain the potatoes. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place the lid on the pot, and holding it tight, give the potatoes a few good shakes to roughen up the sides and edges.
Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately.