Rinse potatoes and cut them in half. (If the size of the potatoes is widely varied, cut them into consistent size chunks.)
Place in a large stock pot with enough water to cover by at least an inch.
Salt the water with two generous pinches of salt.
To parboil the potatoes (that means partially boil), bring potatoes to a boil over high heat.
Once boiling, turn down to a medium heat that keeps them simmering, as not to boil over.
Keep them boiling/simmering for just 5 minutes.
Drain potatoes in a colander.
Line a large cookie sheet with foil.
Place drained potatoes on the foil and spray or drizzle with avocado or olive oil.
Sprinkle potatoes with some more salt and pepper.
Place potatoes in a preheated, 400-degree oven for 20-25 minutes until golden and a bit crispy.
While cooking, place goat cheese and butter into a large bowl.
When potatoes are finished roasting, place them into the bowl while very hot.
Mix the goat cheese and butter with the potatoes until well coated.
Garnish potatoes with green onions, parsley and/or finishing salt.