In your second or third post, you said you were mashing them. How does cutting them up defeat that purpose?
Never mind: just looked at the recipe.
I was watching Wolfgang Puck one time and he said that peeling or slicing a potato before boiling it would make the potatoes absorb too much water and make your mashers ‘soggy’. Any thoughts from the SDMB cooks/chefs?
As noted, this is why steaming is preferable.
I just made some. Man, they were good!
I used Yukon Gold potatoes, because that’s what I had on hand. I boiled them whole.
I went by that recipe, pretty much…I used a combo of olive oil and butter to drizzle on top, along with kosher salt, cracked black pepper and fresh rosemary.
I also grilled up some steaks. I’m now kicking back, my eyes glazed over like an anaconda that just swallowed a wildebeest.
Those potatoes do look delicious. If I ever try them. however, I’m going to have to adapt the recipe slightly since I live alone, and I’m not sure how well it would work to make a batch and freeze them.
Looking more closely at that recipe, I realized that it’s very similar to something I make, and you don’t have to boil the potatoes first.
Small to medium red potatoes, cut in quarters
olive oil
salt & pepper
fresh rosemary
Heat the oven to about 375. Strip the rosemary leaves from the stems. Toss the potatoe wedges in olive oil. Season with salt and pepper, and sprinkle the rosemary leaves over them. Place the potatoes in a glass baking dish and roast until browned and cooked through, maybe 20 minutes or so. You may want to turn up the heat to get them nice and brown at the end.
In other words, the difference of 150m in altitude, or 20 millibars of pressure. Not enough to be significant in a cooking method.
No, it doesn’t make things cook faster, but it does get seasoning *into *the potatoes, instead of just putting it on top.
I just made these and used zero oil…just cooking spray. They were delicious and had no more calories than the potato itself (except for the parmesan, which I used very sparingly.) Next time, I’ll broil them for a couple of minutes near the end to make them a little crispier. They were quite tasty and low in calories. I know that olive oil is a good kind of fat, but I just can’t see using it when you can go from 120 extra cals to zero.
No need to do that, just because the original person was making a gigantic potload doesn’t mean you have to as well. Just boil as many taters as you feel like eating and go on from there–it’s not like there are any proportions to mess up! 
It’s for the seasoning, the same reason you salt water generously for pasta.
Not to rain on the parade, but you know cooking spray is fat, right? 100% fat, in fact. The reason they can label it “fat free” or “0 grams of fat” is because they make the serving size for the Nutritional Information ridiculously small - generally a 1/3 of a second spray. That brings the fat down to just under half a gram, or around 5 calories, and they can round it down to zero grams of fat. Of course in reality, we use far more than a 1/3 of a second spray, don’t we? 3 seconds, and you’re around 9 servings, or 45 calories, same as in 1/2 a Tablespoon of butter.
If there was enough oil to make it golden brown and delicious, there was fat, and enough to no longer be rounded down to zero. Granted, there was probably less fat than the brush or pour butter over it method, but if you’re watching your fat intake, you’ve got to track your cooking spray.
Different strokes for different folks, but it tastes good! 
Actually, not even sure why I threw in the fat thing. I just count calories, never fat and it works for me.
By the way, the solution to your problem with boiling the potatoes: microwave them. Same effect, faster result.
Mrs. Plant has a super duper microwave with a “Baked Potato” button. I zap them, then wrap them up in foil and put them on the grill with the steaks and they taste ok, but generally I have found that microwaved potatoes taste nasty, and lack the pebbly texture that potatoes from the oven have.
Don’t microwave them all the way done. I usually nuke them for a bit, then toss them in the oven. That way the center gets a boost in temperature, and it cuts the cooking time in half without compromising the flavor.
True enough, but since the OP’s recipe calls for putting them in the oven on a baking sheet to roast after they’ve been boiled, it’s moot.
I made these last night.
They are amazing.
I used olive oil, salt, chopped fresh chives and steak seasoning (basically dried onions, garlic, salt and coarsely ground black pepper)
So crispy delicious.
Next time, I’m using butter and olive oil on top.
Anybody tried Irish salt potatoes as served in Syracuse, NY? Basically new spuds with enough salt to roll your eyes back in your head, then drenched in melted butter. I think I’d love 'em.