I'm taking a perfectly good roasted potato recipe and adding another procedure.
The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven. By the way, it's very important to let the potatoes really dry well before coating with the oil. This will ensure a great crusty skin. You can use this same technique, and flavor the cooking liquid any number of ways. If you like this recipe, you'll have lots of experimenting to do.
Just your regular roasted potatoes with something 'special' in it. To know what's that special ingredient and method, you'll have to watch this video by Chef John from Food Wishes. I can bet a 100 bucks that you will love this recipe! And as always enjoy!