I am forever on the hunt for the perfect roasted potato. The kind that's slick and crisp outside and tender and fluffy on the inside. I'll try any way to get them: roasting in all butter, roasting in duck fat, boiling first then roasting, roasting big potato wedges and roasting the tiniest baby new potatoes I can get at the market - the list goes on and on.
This time I tried parboiling yukon golds before roasting in olive oil and the results were pretty darn good. It's a method that cuts down the roasting time (it's still a little warm out to have the oven on too long) yet still gives the potatoes a nice crackly skin and a middle that's creamy and fluffy and soften than had I just roasted.
Here's what you do: parboil the spuds for 10 minutes, then cut in half and toss with a good slug of olive oil. Sprinkle generously with salt and rosemary sprigs and roast in a 425° oven. About 30 minutes later there they're ready, like a shimmering mirage of tuber near-perfection.
Oh, all right. They weren't really shimmering. Are they the perfect roast potatoes? Not quite- the crust could be thicker and crunchier. But they were good enough to merit a photo (see above), and a blog post. The search goes on!