Posting this one for my dad. He keeps calling me for the recipe *sigh*. You know it's delicious when you keep getting calls about the recipe. It's yet another Cook's Illustrated dish. They suggest using Yukon Gold potatoes. I've had to use others in a pinch but those really are the best. Not too starchy and not too waxy.

With a baking sheet on the bottom rack, preheat your oven to 500 degrees. In the meantime, slice your potatoes (as many as will fit on your baking sheet) into one inch slices crosswise. Place potatoes in a pot and cover with water plus about an inch. Bring to a boil and simmer the potatoes for 5 minutes, or until a knife will just pierce the potato. They should just be par-boiled, not cooked through.

In a big bowl pour ~2 Tablespoons of olive oil and 1-2 teaspoons of kosher salt. Add the hot, drained potatoes and coat with the oil and salt. Cook's suggests using a rubber spatula for this, it really does the job. The surface of the potato needs to get roughed up from this process. This starchy/oily crust is what gets very crunchy in the oven. The more crust, the more crunch.

Place the potatoes on the smoking hot baking sheet in one layer. Bake for 15-20 minutes then flip. Bake for another 10-15 minutes.

Serve hot, or room temperature. I've done these for appetizers as well as a side dish. Substitute for oven fries with burgers, hot dogs, etc. Great with spicy ketchup or garlic, rosemary aioli!