A New Trick For An Old Dog

I have been cooking my whole life. My mother took a picture of me helping her cook when I was just 3 years old. (I wish I still had hat picture). So, you would think I would know a lot about cooking, and I do. But here is ALWAYS something new to learn.

I love potatoes. I love them just about every way they are cooked too. I cook them often, in many different ways. One of our favorite ways to eat potatoes is roasting them. I make good roasted potatoes too. But I just discovered an even better way of roasting them. I learned this new method from watching America’s Test Kitchen videos. I learn a lot from them. I find them to be very informative and easy to follow.

This new method of making perfect, crisp roasted potatoes is to boil the cut potatoes first in some water with 2 TBSP of white vinegar and a dash of salt. They only thing new for me was the first step of boiling them with the vinegar. I never knew about this step before, but apparently the vinegar causes the potatoes to form a thin crust, which helps them hold their shape. It also helps the potatoes absorb the salt and other flavorings as well. Using vinegar for the potatoes also helps when frying them too. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.

Bring the potatoes to a full and rapid boil, then reduce the heat a bit and let them boil for 10 minutes. Then drain them and let them cool slightly.

Preheat the oven to 500* F or about 260-270* C.

Once the potatoes have been drained and slightly cooled, toss them in olive oil, salt, pepper and whatever other spices and herbs you like to use and completely coat them. Spread them in a single layer onto a baking sheet.

Roast them for about 20 minutes, then stir them and roast again for another 20 minutes, or until they are nicely browned and crispy.

I served my potatoes with a ham, pepper and asparagus quiche. Delicious.

I will use this new method for roasting my potatoes from here on out too. Who knew? So see, old dogs can learn new tricks. πŸ™‚ There is ALWAYS something new to learn, no matter how much you already know or how much experience you have. Always be open to learning new things. You’ll be amazed at the results when you do.

Stay safe, stay well, and always keep an open mind. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

22 thoughts on “A New Trick For An Old Dog”

      1. They do live shows to prompt their show and since we contributed to PBS, we heard about the show and we even got to go to the meet and greet. They were at one on the Denver Culinary schools.

        Liked by 1 person

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