Vegetables Potatoes Portuguese-Style Roast Potatoes Be the first to rate & review! The secret to these potatoes' creamy insides and crunchy exteriors is the pre-cooking in boiling water. By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 10 mins Total Time: 1 hrs Yield: 4 to 6 Ingredients 1 1/2 pounds waxy potatoes Kosher salt Freshly ground black pepper 1/3 cup extra-virgin olive oil 1 teaspoon smoked paprika Directions Preheat the oven to 450°F. In a large pot of salted cold water bring the potatoes to a boil and cook until tender, 25 to 35 minutes. Drain the potatoes and let cool to warm. Peel the potatoes and cut into 1-inch pieces. In a large cast iron skillet or oven-proof nonstick skillet, stir together the oil, paprika, and 1/2 teaspoon each salt and pepper. Stir in the potatoes until coated with the oil mixture, then roast in the oven, stirring occasionally, until very crisp, about 30 minutes. Season with salt to taste and serve. Rate it Print