Preheat Oven & Prep Pan:

• Preheat oven to 425°F.
• Place a half-sheet rack inside a half-sheet pan and set aside.
• Line a deep half-sheet baking pan with heavy-duty aluminum foil and set aside.

Prepare the Potatoes:

• Wash, scrub, and peel the potatoes, then cut them into 2-inch chunks.

Boil the Potatoes:

• Add kosher salt to a large pot of water and bring to a boil.
• Add the potato chunks and return to a boil, cooking for 8 minutes.

Drain & Dry:

• Drain potatoes in a mesh colander, shaking gently to rough up the edges.
• Transfer potatoes to the prepared rack and allow them to dry for at least 15 minutes.

Heat the Oil:

• Pour vegetable oil into the foil-lined baking pan, tilting to coat evenly.
• Place in the oven for 5-7 minutes until the oil is smoking hot.

Roast the Potatoes:

• Reduce oven temperature to 375°F.
• Carefully add the potatoes to the hot oil, stirring to coat all sides.
• Roast for 45 minutes to 1 hour, turning every 15 minutes until golden brown and crispy.

Finish & Serve:

• Remove from oven and immediately sprinkle with sea salt.
• Transfer to a paper towel-lined pan to drain excess oil.
• Serve warm, garnished with fresh parsley.