Parboiled Roasted Potatoes

Serves: Six | Prep: 10 min, plus 30 min | Cook: 50 min

Ingredients:

Roasted Potatoes:
3 lbs floury potatoes, peeled, cut in half, quartered if large
3 Tbsp olive oil or drippings
2 Tbsp plus 2 tsp salt
1 tsp pepper
fresh herbs; such as thyme, rosemary, tarragon

Directions:
In a large pot, place in the potatoes, cover with cold water, add 2 Tbsp of salt, turn on high heat and bring to the boil. Reduce heat a little to keep it from boiling over, continue boiling, 15-20 minutes, until fork tender. Drain potatoes, keep the potatoes in the colander and give the colander a good shake to rough up the potatoes, place the colander into the pot and cover with a clean kitchen towel. Let sit for at least 30 minutes.

Preheat oven 400F/200C.

Place the potatoes into a roasting pan, coat with oil, salt, pepper and fresh herbs. Roast, 30-40 minutes, until golden brown and crispy. Do not stir potatoes in the pan while cooking.

Remove from oven, season with salt and serve immediately.

 *If using drippings instead of oil; cook your bird in the roasting pan, while boiling the potatoes, once done remove from pan and all but 3 Tbsp of drippings, the other drippings can be used to make gravy.