On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 24, 2016 at 11:23:04 AM UTC-7, Brooklyn1 wrote:
>> On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
>> > wrote:
>>
>> >On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>> >> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>> >> > wrote:
>> >>
>> >> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> >> >> On 8/23/2016 5:09 PM, ImStillMags wrote:
>> >> >>
>> >> >> >
>> >> >> > My favorite roasted potatoes are the kind most Brits make..
>> >> >> > Peel and cut potatoes into good sized chunks.
>> >> >> > Simmer a bit till the tester fork barely goes in the potato.
>> >> >> > Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
>> >> >> > Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
>> >> >> >
>> >> >> > These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
>> >> >> >
>> >> >> > You can use yukon golds, or red potatoes, or even russets, they all work well.
>> >> >> >
>> >> >>
>> >> >> I just drained them in a colander, but the roughing up sounds like a
>> >> >> good ides. Next time.
>> >> >
>> >> >Yup, if you like a nice crust, this will do it.
>> >> >Here's a picture of my last batch, done in bacon fat.
>> >> >Not a good photo, but you get the idea.
>> >> >
>> >> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>> >>
>> >> I see no benefit to boiling prior to roasting, none whatsoever!
>> >> 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
>> >
>> >Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>>
>> I've already roasted boiled potatoes, a few times... just extra effort
>> and time for nothing... and so far no one here has posted a photo
>> demonstrating what's accomplished.
>
>I posted this earlier in the thread. I guess you missed it.
>Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>
>https://goo.gl/photos/8wbmVFjbQSNApocn8

I get NO idea, looks like lumps of nothingness... could just as well
be pieces of wood as spuds... certainly looks like nothing I'd want to
eat... looks like somthing that needs a spritz of Flit.