Double Cooked Parmesan Potatoes

Notes

Whenever I have the time, I like to double-cook roasted potatoes. I start by par-cooking them in water and then finish them with a roast in the oven. This achieves the perfect texture– crispy on the outside but nice and creamy on the inside. Because you boil them first, you cook the inside through. Then you can utilize really high heat in the oven to crisp up the outside.