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