Originally Posted by
gaobest
when you parboil your potatoes whole (not smashed), are you adding any oil or do they just roast crunchy because of the parboiling? I assume you roast at a high temp?
Yeah, if you don't add fat you won't get crunch. Duck fat is the best, but it's also a heart attack in a pan. So I only have that at Christmas.
And yeah, I usually roast at high temps with potatoes. 220c+