The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior.  The potatoes should be just undercooked when they are removed from the boiling water.

2 ½ pounds Yukon Gold potatoes, rinsed and cut into ½-inch-thick slices

Table salt

5 tablespoons olive oil

Ground black pepper

Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 450° F.  Place potatoes and 1/2 tablespoon salt in a Dutch oven; add cold water to cover by 1 inch.  Bring to a boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with a paring knife, about 5 minutes.  Drain potatoes well and transfer to a large bowl.  Drizzle with 2 tablespoons oil and sprinkle ½ teaspoon salt; using a rubber spatula, toss to combine.  Drizzle with another 2 tablespoons oil and sprinkle ½ teaspoon salt; continue to toss until exteriors of potato slices are coated with a starchy paste, 1 to 2 minutes.

Working quickly, remove the baking sheet from the oven and drizzle the remaining tablespoon of oil over the surface.  Carefully transfer the potatoes to the baking sheet and spread into an even layer (skin-side up if end piece).  Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating the baking sheet after 10 minutes.

Remove the baking sheet from the oven and, using a spatula and tongs, loosen potatoes from the pan, carefully flipping each slice.  Continue to roast until the second side is golden and crisp, 10 to 20 minutes longer, rotating the pan as needed to ensure potatoes brown evenly.  Season with salt and pepper to taste and serve immediately.

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