These are fantastic! I took other reader's advice and after par-boiling and tossing with all the melted butter, olive oil, garlic and red pepper, I put them on a foil-covered baking sheet coated with cooking spray, and placed in a 425 oven for 35 minutes. Perfect! And the sauce is wonderful. I used 1/4 tsp. red pepper in both the sauce and the potatoes (1/2 in all). Served for dinner with turkey brats and steamed swiss chard.
I've made this recipe twice: (i) following the recipe as written; and (ii) taking MissMisha's recommendation to roast the potatoes (35 minutes at 425 degrees or until done, but be sure to stir them half-way through). I must say that I prefer the roasting method. The flavors are the same but my roasted potatoes came out a little crisper so they stood up better to the sauce, and it's easier because you can do something else rather than having to stay close to monitor the saute pan. I also upped the amount of red pepper because I like spicy food. I will certainly make again.
I actually roast the potatoes at 425 degrees rather than saute then make the sauce while they roast. We like them spicy so we always add lots of red pepper. I recommend the black and red pepper blend sold by Penzeys Spices.