Ingredients:
2 pounds red skinned potatoes, halved or quartered (washed, do not peel)
1/3 cup canola or vegetable oil
1/2 teaspoon salt
 

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Place potatoes in a medium saucepan and cover with cold water and 1/2 teaspoon salt.  Cover and bring to the boil over high heat.  Reduce heat and cook for another 3 - 5 minutes.
   (Potatoes should only be half cooked.)
3. Drain water and set aside.
4. While potatoes are boiling, pour oil in large roasting pan and heat in hot oven.
5. When oil is smoking, remove pan from oven and carefully add the potatoes to the oil. Toss to coat in oil.
6. Return to oven and roast until golden brown, turning once, about 30 minutes.