Peel the potatoes and chop them into even chunks, then drop them straight into salted boiling water. Boil for around eight minutes, just until the outsides start to soften and the edges begin to fluff up. Drain them well and let them sit in the warm pan for a couple of minutes so they steam-dry completely. This is honestly the key for getting them crispy later. Once dry, I like to give them a “fluff up” by putting the lid on and giving them a shake. This creates areas that can go crisp when in the oven.