Perfect Roasted Potatoes

This is a method more than a recipe. It can be made with any kind of potatoes, as long as they are the same size chunks. When I made it last week, I used fingerling potatoes. Cover the potatoes with water in a pot. Bring to a boil, then reduce the heat to medium and cook for 5 minutes. Drain the water, cover with a lid, and vigorously shake the pot for 1-3 minutes. Empty the potatoes onto a baking sheet, toss with olive oil, kosher salt, and pepper, and bake at 425 for 30 minutes, mixing once during cooking, until crispy.