We have a big potato lover in our house. This is one of our favorite recipes (arent they all!) and it's super easy to make too. The original recipe is from Serious Eats here.
Super Crispy Potatoes
Russet potatoes (plan for 1-2 potatoes per person), chopped in 2 inch chunks
salt
vinegar
oil
thyme or rosemary sprigs
Preheat oven to 500.
Place potatoes in a large pot, cover with cold water, add a generous amount of salt, and a few tablespoons (glugs) of vinegar. Bring to a boil, then reduce to a simmer, until outside are tender (about 5 minutes). Drain potatoes and put back in the pan. Mix with a few glugs on oil and herbs. Put on a baking sheet (or two). Roast for 20, flip, then roast for another 20 (check after another 15). They should be crisp and golden.
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