When I finally got a taste of freshly dug potatoes, I couldn’t believe how different they were. Over the last couple of weeks our Winter Share from Clark Farm Carlisle has included potatoes; potatoes are definitely on Adrien’s list of favorites and so I was off to find new ways to prepare them.
I’ve made French Fried potatoes – actually baked, so fake French fries? – and used potatoes in soups, but I needed a surefire way to roast them. Serious Eats, to the rescue.
While I have to admit I did not follow the recipe from Serious Eats to the letter, the core and the cooking techniques were there. For me, the technique is the key; no one wants to eat undercooked potatoes.
The addition of rosemary, a classic herb to pair with potatoes, along with garlic and olive oil made for a spectacular side. Note the use of baking soda in the parboiling step; that’s the key to success.
The Best Crispy Roast Potatoes Ever from Serious Eats
Ingredients
- baking soda
- potatoes (of course) – I didn’t peel mine
- oil or fat (I used olive oil)
- fresh herbs, like rosemary
- garlic
- pepper, salt
- fresh parsley to finish
Four Nights A Week 
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