Quote Originally Posted by CelShadedDreams View Post
They need to be par-boiled than drained and tossed to make them fluffy, keep them on a low heat in a pan to dry off the excess moisture from boiling while tossing some more, THEN stick them in some hot oil in an oven tray (preferably leftover oil/juices from the meat you're cooking them with to make them extra scrummy) and add seasoning.
This is exactly how I do my roasted potatoes. Par-boil, toss with olive oil, rosemary, thyme, minced garlic, and sometimes a little lemon juice, and then roast at a super high temperature to get it nice and crispy.

I'm also a big fan of roasted vegetables. I used to hate so many veggies until I ate them roasted. Butternut squash is especially delicious roasted since the high temperature brings out the sugars and caramelizes them. Yum.