5-10 sm-med red potatoes
Cut small-medium sized red potatoes (unpeeled) into 1/8ths. Put cut potatoes into a bowl of salted hot tap water and let them soak for at least 15mins.
Preheat your oven to 425°F.
After soaking them remove them onto a kitchen towel and dry them as best you can. Then put on a parchment or silpat lined baking sheet and sprinkle with sea salt. You can coat them with olive oil before placing them on the baking sheet if you wish – but it is not necessary.
Roast them for at least 30mins turning them over after 15mins or until they start to brown and blister. You don’t want to overcook them as they will become dry but you want them with browned, crispy edges.
If you want, you may cut the potatoes the night before and leave them in the water (cold or hot) overnight in the fridge – then follow the rest of the directions. Soaking them in water removes some of the starch and makes them crispier. (Jack: Crispy is what it's all about!)