Stop Boiling Your Potatoes! Try This Chef Trick for the Crispiest Potatoes You've Ever Made

🔗 The only cookbook you'll ever need to cook like a professional chef — every technique, every cut, every trick from 35 years in professional kitchens, all in one place: https://chefdorothy.store 🔗 Get the only recipe book you'll ever need to cook like a professional chef: chefdorothy.store After 35 years as a professional chef, I can tell you that boiling potatoes before roasting them is the reason most home cooks never get the crust they're looking for. The potatoes come out of the oven looking great, and within five minutes the crust is gone. In this video I'm walking you through the method I switched to years ago, why it works so much better, and every detail that makes the difference between a potato that's just cooked and one that stays crispy all the way to the table. We're also covering four variations worth knowing once you have the basic method down. This is one of those techniques that once you learn it, you'll use it every single time.