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Boiling my potatoes before roasting them was a waste of 20 minutes
I got sick of rock hard potatoes from roasting raw so I tried the parboil trick everyone swears by. Did it with Yukon Golds last tuesday. They came out mushy and fell apart when I tossed them in oil. Now I just slice them thin and roast at 425 with the pan already hot. Comes out crispy every time. Anyone else find parboiling overrated?
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angela431mo ago
Did you dry them off really well before the oil went on?
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rileyl981mo agoMost Upvoted
Big time. That's the number one mistake people make with this. You gotta pat them bone dry with a clean towel, let them sit out for another 10-15 minutes, then hit them with the oil. Any moisture left on the surface and the oil just slides right off instead of soaking in. I messed up a whole set of pans my first time until I figured that out.
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