Perfectly roasted potatoes

I tried to recreate a dish I had at a salad bar a while ago. Roasted potatoes with the skin kept on. For this “recipe” all you need is floury potatoes with fairly unblemished skin and some oil. If I had duck or goose fat I would have used that, but it’s something we don’t use very often.

To serve 2 I used 4 or 5 medium sided potatoes. I washed them thoroughly and removed a couple of blemished. These I boiled for about 15 to 20 minutes. After they have cooled down a bit, cut them into wedges.
Take a frying pan and pour in some of your oil so the bottom is covered. Then brown the potato wedges. Don’t move them around to much or they will break up, just leave them for a couple of minutes on each side. Transfer the wedges into a greased oven dish and bake at 190/200C, 374/392F for about 15 minutes.