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Ticks all the boxes for me. Letting them to go cold actually means the excess water has been allowed to steam off. But I don't bother peeling before boiling. It's so much easier after boiling. Also since a lot of flavour is in the skin, although you remove it - it adds to the flavour to the...

Par boil with skins on THEN peel. They are easier to peel when cooked. It comes off with a blunt knife (*) Allow to completely cool in sieve / colander. Shake about a bit in pan to rough up edges. Cook in whatever fat you like, but tray with fat fat must be heated in oven beforehand. (*)...