On Thu, 25 Aug 2016 01:54:48 -0500, Sqwertz >
wrote:

>On Wed, 24 Aug 2016 14:22:58 -0400, Brooklyn1 wrote:
>
>> I've already roasted boiled potatoes, a few times... just extra effort
>> and time for nothing... and so far no one here has posted a photo
>> demonstrating what's accomplished.
>
>They get a much better crust on them, cook quicker with less energy,
>and they are fluffier inside. You can also just shallow fry them in a
>pan (after simmering) - AKA "fondant potatoes".
>
>-sw

How can it be quicker if I need to take time to boil them first? My
roasted potatoes develop as crisp a crust as I want and are very
fluffy inside too. When I want a very crisp crust I use my crinkle
cut knife. I saute potatoes at least once a week for an omelet or. .
..