2. Bring a large pot of water to a boil over high heat. Add potatoes and 1 teaspoon of salt. Boil for 10 minutes; set a timer!

3. Drain potatoes in a colander, and leave them to steam dry for a couple of minutes. Toss the potatoes a few times to rough up the edges.

4. Place potatoes on a parchment-lined baking sheet, and toss with olive oil and 1/2 teaspoon salt. Spread into a single layer. Roast, turning potatoes half way through, until crispy and slightly browned, about 35 to 40 minutes.

Tasty tips

--You can substitute baking potatoes for yellow fleshed potatoes or new potatoes.

--Make sure you set a timer for 10 minutes when you add the potatoes to the boiling water; it's important not to overcook them. If you do, you'll end up with mashed potatoes.

--If you don't have parchment paper, oil your baking sheet well before adding the potatoes so that they don't stick.

--These potatoes taste perfect as-is, but you can also get creative. Try adding a little rosemary or thyme as they bake. I also love a sprinkle of curry powder with the salt.

--You can also use this technique to make crispy oven fries. Rather than cutting the potatoes into chunks, cut them into wedges or thick french fries.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)