Nice roast potatoes

I like these roast potatoes. Its a keeper. The pork fat I used made them nicer, but there's no reason to believe it won't be nice with less rich stuff.

1. Use  Russet potatoes.
2. Try to cut potatoes in thick slices about 3cm thick. The rounded parts should be similar in size.
3. Parboil the potatoes in boiling water with colander. About 6-8 minutes (I did it 8 mins because the potatoes cooled the water when I added a considerable amount in).
4. Take the colander out. Over the sink, toss and shake the potatoes until you see bits of potato flaking off and the potatoes becoming "furry".
5. Lay the potatoes in a baking pan, with flat surfaces down (as much contact with pan as possible) and mix with seasoning.
6. Roast for about 25-30 minutes at 180C.
7. Take out pan, the turn the potatoes around to the other side (the side on the pan should be slightly brown). Baste potatoes if necessary.
8. Roast another 10 minutes, then turn on broiler for about a few minutes until potatoes look brown.
9.