Firstly, preheat your oven to 400 degrees.

To make the roasted potatoes, start by peeling your russet potatoes. Cut them in half lengthwise and then quarter each half.

Add your potatoes to salted boiling water, and then boil for 15 minutes until the potatoes are fork tender.

Drain the potatoes, place them back into the pot, and then gently shake the pot back and forth so the outside of the potatoes are "roughed up." The uneven edges will create a delicious texture for our potatoes.

Place the potatoes evenly over a large deep baking tray. Pour your oil on top of the potatoes and gently shake to coat evenly.

Roast the potatoes in the oven for 30 minutes and then flip them with a spatula. Repeat this process two more times until the potatoes are a deep golden brown and crispy on all sides. For the last flip, you may cut the cooking time slightly short (20-25 minutes instead of 30) depending on how your potatoes are browning.

Remove the potatoes from the baking sheet and sprinkle evenly with old bay, shaking the potatoes to coat them evenly in the seasoning.