I am obsessed with great roasted potatoes. Cut into 1 inch chunks or so, roasted in a hot oven with rosemary, garlic, salt and pepper and oil. I want mine to be even better, though - so so crispy on the outside, tender in (though the outside crisp is what is important to me). They don't always come out just right.
How do people do it? What are your best approaches?
I often use my cast iron skillet - would you agree? Sometimes when I try to turn them they stick and the skin comes off...how do you avoid that?
Would love any advice or ideas, thanks