I do something similar, especially for baked potatoes.  I put them in the MW until about halfway done.  Then I coat them in butter and cover with a liberal shake of coarse Kosher salt.  Then I pop them back in the over right before I head out to grill the steaks.  The steaks and the taters are usually done right about the same time.





BD

I recently tried a different way to roast potatoes and I probably won't go back to just plain roasting.

I par boil the potatoes for maybe 10 minutes or so depending on the size, I drain them then toss in seasoning, olive oil, and some butter.  I then have been air-fry/convection bake at 425-450 for 35-45 minutes.  Potatoes are really crispy, and no so much steamed on the inside, they are cooked and keep their "structure".  My daughter has asked for them 3 nights in a row, and my wife who do not like "mushy" things has actually picked at them as well.

The boiling and tossing them brings the starches out a bit and helps create the potato crust that is really crispy like it has been deep fried without the mess.

I am going to this with hand made fries and see how it works.  When I do it next I will get some pictures.

Happy Birthday wishes LA 

Happy Birthday John!

... yet another birthday mysteriously added to his résumé. He says he wasn't hiding but it sort of snuck up on him anyway.

He is now 70 - likely past the midpoint of his longevity. On the other hand, he now joins those of us who wonder how we ever got this far to begin with.

Welcome to the LTBBQ "grown-ups" club, John. We're glad to have you (even though you're still a bit wet behind the ears).

What he said.