My usual way of doing potatoes is par boiling for 8 - 10 mins, shaking the pot to rough them up, then toss with olive oil, s & p, rosemary or thyme, and bake the heck out of them at 400 - 450 until crispy on the outside and soft on the inside, about 45 - 60 minutes.
I'm under time constraints for tomorrow night, and would like to get them on the table in about 40 minutes.
Would it work if I did the parboiling and then just partially roasted them tonight and then finished them tomorrow evening. Anyone tried that?
If it was just us, I'd not hesitate, but we're having company, so I'm a bit leery about winging it.
Failing that, there's always minute rice!