Crispy Russet Potatoes
I came across the secret to perfectly roasted potatoes years ago. You know those potatoes that have crispy edges but are still creamy on the inside. The secret is to par-boil the potatoes before roasting them. This extra step might seem a little annoying but it makes a big difference! My parents and friends have raved for years about my roasted potatoes when they come over for dinner. I typically use small yukon gold or red potatoes but one day all I had in the house was russet. I tried them out and they turned out just as delicious, if not more so! The skin of the russet potatoes get extra crispy! I call them breakfast potatoes because I love to serve them with eggs, but you can eat them any time of day.