I've been roasting potatoes incorrectly for 30 years

I used to toss the potatoes in a mixture of oil and seasonings before roasting in the oven. That's how my family did it, and that's how most of the directions I found said to do it.<br><br>A few years ago, I saw someone on TikTok saying if you parboil yukon gold potatoes first, then roast them in butter, they will have a crispy outside and a fluffy inside. <br><br>I tried it, and it was correct. It's hands down the best way to do it if you want a crispy outside and fluffy inside.<br><br>Does anyone else use this method?<br><br>EDIT: I parboil for 5-8 minutes (depending on the size of the cut of the potatoes), then toss in butter (or ignore) and seasonings, then roast at 500f (depending on the oven, you might need to go to 450f) for 10 minutes. If you want them extra crispy, you can finish with broiler for 2 minutes. <br><br>So far from the comments, it appears to be a British vs American thing. British people do it this way, and American people don't.