Notes from the Test Kitchen:
The Crew and I love the precooking technique Donna uses before roasting the taters. It cuts down the roasting time and keeps 'em from burning. The finished potatoes are perfectly crunchy and full of salty, herby flavor.
Wash and cut potatoes into cube size. Put potatoes into a pan of cold, salted water and cook until about 1/2 done. (By starting them to boil in the cold water, they won't become mushy as they would to start them to boil in hot water.) Drain.
Pour EVOO onto baking sheet. Mix all seasonings in a small container, one with a shaker top is great. Pour potatoes into EVOO on baking sheet. Mix with the oil, coating well, add a bit more oil, if needed. Sprinkle on seasonings, coating well. Roast in oven until browned on the outside and tender on the inside (approx 15 - 20 minutes).
**Note - by cooking them some first, they will not burn on the outside and will be tender. If you want spicy potatoes add about 1 teaspoon Tony Chachere's Seasoning and some Old Bay Seasoning; for Italian, add oregano and Italian Seasoning, etc. Leave out or add herbs and spices to your taste.