Jamie par boils pealed potatoes, places them in a single layer in an oiled pan, and roasts them for about 1/2 hour.  Then, he gently mashes them and adds herbs before putting them back in the over.  This technique produces potatoes with a crisp and crunchy outside layer, and a soft interior.  He also offers three suggestions for different herb combinations.  Delicious!  Enjoy. Continue reading →