Felice Friese wrote:

> I find that parboiling avoids the problem of frying alone and having them
> overcooked on the outside and undercooked on the inside. BTW, it's the
> second frying, in this recipe, that adds the flavor, whether it's butter or
> bacon fat.

Felice, I agree with you. I prefer to use the microwave instead of
parboiling, simply because it is faster and easier. It only takes a
couple of minutes for each potato.

Becca