I love a roasted potato, and I always par boil my white potatoes because of recipes that are labeled “English”. It really does help to get a tender center and crisp exterior. Their other trick is that right after you drain them, you rough up the pot and I’ll stir them around aggressively with a wooden spoon to break up the outer layer a bit. This creates more tiny edges on the surface of the potatoes, to get more crisping. We’ll top it all with a fresh and garlicky gremolata topping for a pop of freshness!

The potatoes can be par boiled a couple hours in advance if you are trying to prep ahead.