Can someone post Ann's recipe Please!!!
Why not ask at the cooking forum?
Found this post doing a search of the whole site. Hope this helps.
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Posted by ann_t (My Page) on Sun, Nov 30, 08 at 10:48
Terri, roasted potatoes are really easy to make. I use russett potatoes, and in this case they were small russetts so I left them whole. Large baking/russets can be cut in half or quartered. Par boil for about 5 to 7 minutes depending on size. While the potatoes are boiling turn the oven on to 400Â°F , add a little oil to a heavy pan (I use a cast iron frying pan) and place the pan in the oven to heat. Drain and put the potatoes back in the pot over low heat and give the pan a shake. This will rough up the potatoes surface. Now toss the potatoes with the hot oil and roast in the oven turning occasionally so they brown evenly. This method produces perfect roasted potatoes. Crispy on the outside and dry and fluffy on the inside. Great just salted or tossed with fresh grated parmesan.
This sounds so good (and here I just returned to phase 1 of the south beach diet)...~sigh~...but I'm tucking this recipe away in my Recipe Keeper 'cause I'm going to make these potatoes in a few months :) I've made roasted potatoes before but did them the long way (didn't parboil them)...this sounds really good.
As per Ginger's instructions above, after I put the oil on the baking sheet, before I toss the potatoes in oil, I put garlic salt or garlic powder, McCormick's Parmesean seasoning mix, black pepper, or whatever your favorite dry seasoning it, mix with the oil and toss potatoes in oil/seasoning mixture. According to Ginger's instructions, they are perfect. Got the idea for the seasonings from Rachael Rae. This is how she cooks roasted potatoes. Just make sure you boil potatoes until they are about half or so done.