There are two main schools of thought when it comes to roasting potatoes: to parboil, or not to parboil. dolores parboils. “Toss them after parboiling with olive oil and spices, spread in a glass casserole dish, pop in the oven, and you’re good to go,” she says. Nyleve warns against tossing too gently: “Roughing them up a bit will give a nice crunchy texture when you roast them.” And themags feels the key is tossing the hot parboiled potatoes in hot fat (he preheats the oil in the roasting pan).
kchurchill5 doesn’t parboil. She quarters red potatoes, tosses them with olive oil, salt, pepper, fresh thyme, and rosemary, and roasts them at 400°F to 425°F for 30 to 40 minutes: “They are simple and perfect every time.” Others counsel turning the potatoes while in the oven so each side is exposed to the pan’s bottom, as well as soaking potatoes in salted water for about 15 minutes, then draining, patting dry, tossing with oil, and roasting. This technique reportedly works especially well with small potatoes roasted whole.
CHOW’s Rosemary and Garlic Roasted Potatoes are roasted at a very high temperature for a really crisp crust.
Board Link: Secret to great roasted potatoes