The kids love these! A simple recipe that can be done anytime without having an actual 'roast'. Learned from some friends in the UK, I have subbed Olive Oil for the goose grease that is often used there and added some spices for additional flavor. The secret to great roasted potatoes is to 'rough up' the edges before roasting. that is what holds the oil and makes them crispy on the outside! Enjoy!
Drain parboiled potatoes into a colander or strainer then shake them around in the colander in order to 'rough up' all the edges of the potatoes. This is key! Check out the pic for how they look when 'roughed up'.
Place roughed up potatoes in a mixing bowl, add all other ingredients and toss to coat.
Pre-heat the oven to Broil.
Place potatoes, single layer, on a foil covered cookie sheet (shiny side of the foil facing up!), and roast for 5 minutes under broiler.
Turn the potatoes over to ensure even roasting on both sides. Broil 5 more minutes.
Potatoes should be getting golden brown by this point. If not, continue to repeat the 5 minute broil intervals, turning after each until golden.
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