For this recipe, it is not necessary. However, if working with larger potatoes rather than the baby potatoes shown, you may want to parboil before slicing and placing them into the pan. Boiling them ahead of time makes sure you can cook them on the herb and cheese mixture without it burning and leaving your potato uncooked. To do this, I recommend bringing a large pot of water to a rolling boil, then putting your halved or whole potatoes into it for 5 to 7 minutes until they are able to be pierced with a fork but not yet tender. Drain and then use as directed above. Parboiling the potatoes is quick in and quick out to soften the potatoes but not cook them through.