I love this technique. I learned it from Ideas In Food a while back…. But, it hasn’t worked on sweet potatoes for me. I hope ya’ll can figure out that one.
Yep, that’s the way I do mine (which I thought couldn’t be bettered) so thanks for the flavoured oil suggestion pre-roast. As for the oils? Lard. Every time
Tried these tonight with steak and green beans. Believe the hype, they were magnificent! My wife ate way more than her fill and groaned on the couch for an hour or so, but had no regrets. The texture is pure bliss and the flavor is amazing! This will be my go-to roast potato recipe from now on.
That’s pretty much the way I have always done it (naturally, because I am English). The alkaline trick is new to me though so I will give that a go. I use my gran’s method by adding some peppercorns and a bay leaf or two to the salted boiling water. Just the smell of the spuds boiling is a warm hug.
4 1/2 pounds russet potatoes rinsed, peeled if desired, and cut into 2-inch chunks
1 tablespoon white vinegar
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