Roasted-But-(Sort-Of)-French-Fried Potatoes

I've roasted quite a few potatoes (and just about every other vegetable) as quick sides for our dinners, but I have stumbled upon what I believe is the best method out there if you like your roasted potatoes nice and crispy like French fries.

For my mom--I call these PNG potatoes (in honor of her high school's colors).
I made this batch the night that she performed in the alumni band...by coincidence...
I don't color code my meals to match my family's leisure activities, or even my own, I swear.

I was in a hurry one night and decided to precook them in the microwave to get the ball rolling. That saved time and, I suppose--though this isn't America's Test Kitchen, so I'm not 100% sure what scientific role it played in the ultimate result--it helped with the crispification of the taters.

You will need:

Potatoes, of course! (You'll need about 2 red potatoes, or about 6-8 ounces, per person. Use reds, Yukon golds, multicolored fingerlings, or whatever you like; however, I haven't tried with Russets, but it's worth a try.)
Olive oil
Salt & pepper (or any other seasonings you'd like)

Instructions:

1. Preheat your oven to 425. Place the rack in the next-to-top position. Dice the potatoes quite small, about 1/2 inch cubes. Place in a microwaveable bowl and cover them with water, leaving room for it not to boil over. Microwave for 7 minutes.

2.  Drain the potatoes very well in a colander. Shake the colander to get them as dry as you can.

3. Line a baking sheet with parchment paper. Pour the potatoes on the paper and drizzle with olive oil. Use your hands to toss and coat the potatoes. It's important that you do not season or salt the potatoes at this step... only oil! Patience!

4.   Roast the potatoes at 425, checking and turning them with a spatula frequently. If you keep them moving and turning every so often (say, every 3-5 minutes after the first 10 minutes), you'll get even, nice golden color.  It's really not possible to say how long it will take, but I'd say about 20-25.  Watch your potatoes! Ovens and preferences differ, so keep your eyes peeled.

Get it?

Ha!