Boil the potatoes until they can just be pierced by a fork/knife. Drain.
While the potatoes are cooking, melt the butter and salt in a large bowl. Add the cooked potatoes and stir to coat with the butter.
**At this point, you can add other other seasonings if you desire such as truffles, garlic, onions, etc.** (SEE post above for some options)
Place the butter coated potatoes on a parchment paper lined baking sheet and cook for 45-50 minutes, flipping halfway through. The potatoes will be browned and slightly crispy on the outside when done.
We are par-boiling the potatoes only, they should not be overcooked or mushy at all. They should still be slightly firm.
Be sure to flip the potatoes half way through so they get crispy on all sides.
Make sure the potatoes are cut in half (or quarters if you are using slightly larger potatoes) so they roast evenly. Pieces should be ¾ to 1".
To make potatoes extra crispy, you can dust them in cornstarch after coating them with the seasoning. use about ⅛ cup and mix it right in with the potatoes.
Substitute any kind of fat for the butter (scroll towards to top of the post to find some amazing options for different fats).
To reheat, drizzle them with 1 tablespoon of fat, mix well to coat, and place them in a 400F degree oven for 10-15 minutes and roast until they start to sizzle and crisp back up on the outside.