Roasted Potato Salad...

This will be an experiment in cross culinary thinking... so here goes.

I pealed and cubed a mess (4 medium & 5 small) russet potatoes. Then parboiled them, just a little too long but we will see. I had intended to only bring them to a boil and then stop but... distracted folding laundry. Subject to my own criticism - cooking is a full time, full attention activity.

I thooroughly drained and tossed the cubes with a mixture of olive oil, fresh cracked black pepper, garlic powder, onion powder, crushed dried rosemary, a sprinkling of marjoram and a touch of red pepper flake. I added a little more olive oil and then spread the cubes onto a stick resistant baking sheet. Popped the whole thing into a 325 F oven and set the timer for 15 minutes.

Turned them gently, still soft, due to being over parboiled. I will have to watch that next time.

Second turning begins to show a little body to the cubes. No color yet.

Like the Emril Lagassi fellow is fond of saying, I wish you could have Smell-o-vision ... just the scent of these roasting potatoes is to die for. Now I am torn. Just a second...

Third turn - cubes are now quite firm and beginning to show a haze of that GBD color (Golden Brown Delicious).

So I am torn... and so here is my resolve. I will divide this nearly 6 cups of cubes and only make potato salad with half of them. Just have to eat the rest of them straight up...maybe...

decisions...decisions...