Start with Potatoes. I use Idaho russet baking potatoes. I washed three medium sized ones, cut and cubed them. I don’t peel them, although you could, if you’re really anal about peeled potatoes.
I parboil them for about ten minutes, then drain and coat with olive oil and dried herbs. I used rosemary and thyme. Then I dump them on a Swiss roll pan, lined with kitchen parchment and roast at 400° F (205°C) for about an hour.
They are crisp on the outside, soft in the middle.
Serve to you family, lovers, partners, guests.