Peel the russet potatoes and cut them into 1-inch chunks, keeping the pieces as uniform as possible for even cooking. While prepping, preheat your oven to 400°F so it reaches temperature by the time you need it. I like to cut my potatoes and place them directly into a bowl of cold water to prevent browning—this also helps rinse away excess starch, which helps them crisp up better.

Drain the potatoes from their water and place them in a pot of salted boiling water. Cook for exactly 5 minutes—this softens the outside and starts the cooking process without making them mushy. Drain thoroughly in a colander, then return them to the pot. Shake the pot vigorously for 30 seconds to roughen up the edges; this creates crispy, textured surfaces that will turn golden and delicious when roasted.

Pour the vegetable oil into a large roasting pan (about 9x13 inches) and place it in the preheated 400°F oven for 3-4 minutes until the oil is very hot and shimmering. Carefully remove the pan and add the roughened potatoes, stirring immediately and continuously for about 1 minute to coat them thoroughly in the hot oil. The oil should sizzle—this is what creates that crispy exterior we're after.

Combine the salt, pepper, garlic powder, and paprika in a small bowl. Sprinkle this seasoning mixture evenly over the oiled potatoes and toss gently to distribute. Return the pan to the 400°F oven and roast for 30-60 minutes, stirring and turning the potatoes every 15 minutes for even browning and crispiness. The potatoes are done when they're deep golden brown on most surfaces and tender when pierced with a fork.

Transfer the golden roasted potatoes to a serving dish while they're still hot and crispy. I always serve these immediately because they're at their absolute best when they have that contrast between the crispy exterior and creamy interior—waiting even 5 minutes will soften them slightly as they cool.