This video demonstrates a simple yet delicious version of this type of potato preparation. The blanching of the potatoes in chicken stock prior to the sauté and roasting stages adds another dimension of flavor to the finished roasted potato. Of course the butter, salt, pepper, parsley and rosemary are good examples of the classic French style for this type of preparation. Of course the cook could change the type and shapes of different potatoes and still successfully impose this method and formula. I would consider this type of preparation to be a common standard in basic potato cookery.
