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