Cooking: Roast Potatoes

• par-boil potatoes in salted water
  • start in cold water (although I've heard some suggest starting in boiling water)
  • be gentle & don’t overcook to prevent breaking
  • add vinegar and/or baking soda to the water
• make a garlic/rosemary infused oil
  • then, strain the rosemary and use the oil for roasting
  • add the herbs back at the end along with parsley
• remove potatoes from water, steam dry for a few minutes, then rough them up a bit to ensure maximum crispiness
• pre-heat the empty pan in the oven
• use a good amount of oil
• cook on bottom rack at a high temperature (450F)

Which Type to Use?

Low Starch:

• low starch = more water = harder to crisp up.
• end up with a delicious, creamy interior when roasted.
• because they hold up better, you can push the boundaries on how much you brown them. More browning means more flavour!

High Starch

• high starch = less water = crisp up nicely!
• their crumbly nature also creates more nooks and crannies, and that extra surface area means more crispy bits!
• while you usually end up with a fluffy interior, it’s possible these potatoes will dry out as they cook.

Recommendation: Russet or Yukon Gold