There follows my method for roasting the perfect potatoes, while at the same time reducing the fat needed. Keeping the potato a healthy treat.
First, peel and cut up the spuds.
Boil in water until nearly “too far gone”.
Then pour out the water and return to the pan with herbs, salt and a dash or olive oil. Just a dash!
Next, take out the grill tray and place each spud onto the tray carefully.