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Preheat the oven to 425 degrees F.
Bring a large pot of water with 2 tablespoons of kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.
Place a colander in the bottom of your sink and drain the potatoes. Place the potatoes back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges.
Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes.
Pour the oil onto a baking dish or another rimmed sheet pan. Tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot.
Use a pair of heat-safe tongs or a large metal spatula to transfer the potatoes carefully into the oil, and toss them lightly to coat each potato with the hot oil.
Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, using tongs to turn the potatoes every 15 minutes, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle generously with the sea salt and fresh parsley, to taste, and serve hot.