Thanks for this recipe.  Tried it out with Apache potatoes last night.  Cut the cooking times because these potatoes cook more quickly than others.  I took @BalconySmoken's advice re: salting:
 
	
 
	Covered them in goose fat for the roasting phase.  Didn't have bacon to hand so wrapped in proscuitto once cooked.  Added a bit of creamy Gorgonzola for good measure.  Delicious!