These super crispy roast potatoes come together in 3 simple steps, first blanch, shallow fry and finish in the oven.
I enjoy these potatoes occasionally and they are just so delicious.

INGREDIENTS
2 lb. Yukon gold potatoes, peeled , washed and cut in halves .

1 Lemon , cut in half
1 Tsp Mixed herbs ( Thyme, rosemary and oregano ) or Italian seasoning
1 Tsp Kosher salt
1 Tsp Ground black pepper
1/2 Tsp Chili powder
1/4 C Vegetable oil
Fresh Cilantro, chopped for garnishing