Crisp Roasted Potatoes

Ingredients

2-1⁄2 pounds Yukon Gold potatoes, cut into 1⁄2-inch-thick slices
Salt and pepper
5 tablespoons olive oil

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven, then cover with 1 inch cold water. Bring to boil over high heat, then reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when poked with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl.
Drizzle potatoes with 2 tablespoons oil and sprinkle with 1⁄2 teaspoon salt; using rubber spatula, toss to combine. Repeat with 2 tablespoons oil and 1⁄2 teaspoon salt and continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.
Working quickly, remove baking sheet from oven and drizzle remaining 1 tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (place end pieces skin side up). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.
Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan and carefully flip each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating baking sheet as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.