Last month, my friend Sarah decided to make “famous” crispy potatoes for a potluck. She read the recipe that said “boil first.” But she was in a hurry and thought, “How bad can it be?”
She baked them raw. Forty minutes later, she pulled out a tray of pale, soggy lumps that tasted like cardboard. We ate them out of pity. She still gets teased about it at book club.
Meanwhile, my neighbor Greg—who barely cooks—tried the boil-first method last weekend. He sent me a photo of his potatoes, glowing golden and cracked open. He said, “I feel like a wizard.” You can be a wizard too.
How to Boil Potatoes (Whole or Cubed) - Alphafoodie
