Yesterday we covered the topic of parboiling potatoes in the spirit of speeding things up when you're having guests over. Today, I'm going to show you my crazy easy, super fast method for roasting potatoes, which starts off with our humble parboiled friend. Like many of the methods I've shown, this really is more about a technique rather than a recipe, so you can tweak this to suit your taste. Why do this? This method of using something that was prepared in advance will help to save you time when dinner rolls around. It's a really great way of preparing potatoes for a lot of people when the oven is being used for other things, like a roast. Even if you have to crank up the heat once the roast is done, you can cook your potatoes while your meat rests. Now that's efficiency! Here's what you need to do: Mix some parboiled potatoes in a large bowl with a bit of olive oil to coat. Toss with the seasonings of your choice and don't forget the salt and pepper. (I've seasoned my potatoes in the photo above with some garlic powder, onion powder, sweet paprika, salt and pepper). Roast on a rimmed baking sheet in a 425°F (200°C) oven turning once until potatoes are golden brown on the outside and soft on the inside, about 20 minutes. Top with fresh herbs if desired.   Photography by Irene Fong