How to get an exceptionally crispy and golden exterior with creamy potato inside.
Peel and chop the potatoes. Be sure to cut the potatoes no smaller than one or two bite-sized. Anything too small will overcook and fall apart. After cutting to size, cover the potatoes with water in a pan and boil on the stovetop until the potatoes are just fork-tender (about 15 minutes). Be careful not to overcook the potatoes at this stage. Drain the potatoes in a colander and give them a shake to rough up the exterior.
While the potatoes are cooking on the stovetop, preheat the oven to 425 degrees. Also, preheat the pan with 1/4-1/2 oil in it. Add the potatoes to the hot oil after pre-heating. Cook for about 40 minutes total, turning the potatoes in the oil every 10-15 minutes so that all sides become golden and crispy.
*If you are a garlic lover, you can add freshly minced garlic for the last 10 minutes of cooking! Serve the potatoes piping hot straight from the oven.