The Completely Addictive Method of Roasting Potatoes

Here's trick number one: before you roast the potatoes, parboil them (aka cook them until they're almost tender), so that they will cook through evenly before they get dried out or burnt on the edges. To do this, add the potatoes to a medium-to-large pot, cover them with 1 inch of water, add 1 tablespoon of salt, and bring to a boil. Reduce the heat to maintain a simmer, then simmer until the potatoes can be easily pierced with a paring knife but are still firm in the center, about 5 minutes. (This may take shorter or longer, depending on the exact size of your potatoes, so test early and often.)