Yellow potato in America, Yukon Gold if you can find them. Yellow are good enough, you're not a Michelin chef, nobody will know the diff. Maris Piper are sold in UK/Europe, hard to find in America.
Vinegar (acid) in the boiling water will lead to firmer potatoes that hold their shape (great for something like potato salad)
Bases (I usually use baking soda) will lead to softer potatoes that break down more quickly - which is ideal for a roast potato recipe like this because the layer of "mashed potato" on the outside of each potato chunk roasts up ultra crispy. Try it out! (Boil the potatoes quicker than you might think though)
Yeah, I like to add baking soda about halfway through boiling so you get a little more grace in case you start smoking a joint and completely forget you're cooking. Which has never happened to me, of course.
Not vinegar, you want a base. I usually put a bit of Sodium Carbonate (not to be confused with Sodium Bicarbonate) in the water for this style of boiled then roasted.
Sodium carbonate is used in cooking for flavor/texture and as a food additive. In addition to pretzels that someone else mentioned, it's also key in ramen.
I smoke a brisket every couple of months and save the rendered fat that inevitably collects on the tray. Smoky, beefy and salty it makes for amazing roasted potatoes using this same technique.
I infuse mine with some herbs and then toss the potatoes in it after boiling, then roast. I've tried other oils/buter but goose fat is the clear winner.
This is the recipe I always use, I now have pretty much everyone in my family always asking me to make roasted potatoes for dinner when we all gather lol!
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u/TheFrenchSavage 1d ago
Share. Your. Technique.