Scottish-Style Roast Potatoes

The Scottish way to roast potatoes is to partially cook them first. Serves 6 to 8. It was taken from the LCBO's Food & Drink Magazine (Autumn 1998).

Ingredients

• 3 pounds (1.5 kilograms) Yukon Gold potatoes
• 1/4 cup (50 mL) olive oil or other fat
• Salt and ground pepper to taste

Directions

1. Preheat oven to 400ºF (200ºC)
2. Cut potatoes into even sized chunks. Place in pot and cover with cold water. Bring to boil and simmer for 7 minutes. Drain water and place pot back on burner. Shake pot to rough up surface of potatoes; this gives them the crunchy edges.
3. Toss with olive oil and season with salt and pepr. Place in one layer in metal baking disk. Bake for 1 to 1.5 hours, turning occasionally, or until golden brown and cooked through.