Twice Cooked Roasted New Potatoes

~I have done roasted potatoes by putting them straight into the oven. I have Fabio Viviani to thank for this trick. By par-cooking the potatoes before roasting, it speeds up the cooking process for the interior of the potato. The exterior surface is wet so it takes a little longer to create the crust. The end product is a thinly crusted crisp potato with a creamy filling.

Ingredients:

3 cups diced Red Potatoes

½ cup extra virgin olive oil (or 4 tbsp unsalted butter)

1 tbsp Italian seasoning

½ tsp granulated garlic

sea salt

fresh ground pepper

Parmigiano Reggiano (optional)

Directions:

1. Preheat oven to 350 degrees.
2. In a 4qt stock pot, set water to boil. Once water is boiling, add potatoes and 1 tbsp sea salt. Cover and boil for 5min.
3. Drain potatoes for 5min.
4. In a large mixing bowl, add potatoes, olive oil, and seasonings. Toss thoroughly and taste. Adjust to desired flavor. (If using butter, cut butter into thinly slices so the heat from potatoes can melt the butter).
5. Spread potatoes onto cookie sheet. Bake for 20min or until crust develops.
6. For a boost of extra flavor, grate cheese over still-hot potatoes before serving.