By Fine Cooking
GV comments: This recipe combines everyone's favorite ways to prepare potatoes: first they're boiled, then (s)mashed, then roasted. The result is a crispy, crackly outside and a soft, comfort-food inside. This recipe takes more time, effort, and oil than the usual potato recipe, so I save it for special occasions.
Time: Around two hours (including cooking time and cooling time in the middle)
Nutrition: Mostly whole-food (except for the oil)