The theory was if you tossed the parboiled potatoes in cornmeal before adding them to the fat they would crisp up even more.
First parboil the potatoes, you need floury potatoes for this not waxy ones as you want them to just be breaking down around the edges before you start roasting.
|par boiled floury potatoes|
|Potatoes in action|
|Ready to roast|
Were these the perfect roast potatoes? Hard to say, but they certainly were good and very crunchy on the outside.