Parmesan Herb Roasted Potatoes

A slight variation on my usual roasted potatoes. First, I boiled the potatoes before baking, in order to give them a wonderfully tender inside. That tenderness contrasted well with the crust that developed while in the oven. Second, instead of tossing the potatoes in oil, I took a pastry brush and swabbed each potato individually with olive oil. This ensured better coverage, and also guaranteed a crust on every piece.

Parmesan Herb Roasted Potatoes

- 1 x 5lb bag of small organic Yukon Gold Potatoes
- olive oil
- parmesan cheese
- dried spices & herbs (rosemary, thyme, garlic powder; fresh herbs work even better)
- salt
- pepper

1. Wash potatoes; cut each into 16 pieces.
2. Boil until fork tender, about 15-20 minutes.
3. Drain, spread on foil covered cookie-sheet.
4. Using a pastry brush, "paint" all the potato pieces with olive oil.
5. Then cover with salt, pepper, herbs of choice, garlic powder, parmesan.
6. Bake at 450 degrees F for about 40-50 minutes, or until you see a formed crust.
7. Serve hot!