Mama’s Old Mexican Trick for the Best Potatoes You’ve Ever Tasted

Mama’s Old Mexican Trick for the Best Potatoes You’ve Ever Tasted Hi, I’m Marisol. Most people were taught that the first step in cooking potatoes is to throw them into a pot of boiling water. But if you want truly crispy potatoes with deep flavor, that is not always the best place to start. In this video, I’m sharing some of the old Mexican cooking tricks I learned from Mama, including why certain potatoes should never be boiled first, how to keep them from turning pale and waterlogged, and how to build flavor into them from the very beginning. You’ll see how I roast potatoes and fry them so they stay tender inside while developing those crisp, golden edges on the outside. We’ll also talk about why drying the surface matters so much, how a little fat can completely change the texture, and why lard was such an important ingredient in the kitchens I grew up around. I’ll also show you a few less obvious potato tricks, including why cold cooked potatoes can fry better the next day, what a tiny pinch of baking soda does to the crust, and why you may want to stop pouring that cloudy potato water down the sink. These are simple techniques, but they can completely change the way you approach cooking potatoes at home. If your roast potatoes usually come out soft, pale, or flavorless, try these methods and see the difference for yourself. Let me know in the comments how your family cooks potatoes, and if you grew up with any similar kitchen tricks. Subscribe for more simple home cooking, Mexican cooking tricks, and the old techniques Mama passed down to me.