On Wed, 24 Aug 2016 09:18:00 -0400, Brooklyn1
> wrote:

>I see no benefit to boiling prior to roasting, none whatsoever!

It makes a big difference. Whether or not you appreciate the
difference is another matter.

http://www.thecooksroom.com.au/wp-co...2/IMG_0340.jpg

>I neither peel or boil... dried scrubed spuds sliced into wedges
>placed in a roasting pan, coated lightly with olive oil, sprinkled
>lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>a couple times until done to your liking... goes well with London
>broil etc.:
>http://i65.tinypic.com/20af5dy.jpg

That's a good method too, but different.

I'm in the mood for the former method tonight, so I'll make up my
'roughed up' steamed or boiled potatoes then roast them in the duck
fat from last night's roast. I have some pork scotch fillet (AKA
tenderloin?), I'm going to try crumbing them with panko (maybe with
some Dijon and mayonnaise).