Cooks Illo had a recipe this ish for roast potatoes and chicken thighs that called for the potatoes to be parboiled in water plus baking soda to a) give them a head start b) encourage browning via the baking soda and: they're so good; will absolutely doing this every time I roast potatoes
i make things
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enjoying the little things in life
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in reply to @esoterictriangle's post:
It was just two minutes for small bits like this; 1/2 tsp in the water. After draining they have you dry em by tossing them in a hot pan before mixing in the seasoning/fat-of-choice for roasting. Since it was a small amount today I did the toss-to-dry and roasting in our 10? inch cast iron but uhhh I need more so that pan's not gonna cut it for roasting next time lol
The parboiling trick is how I make oven fries actually have a french fry texture.