If there’s one vegetable I could eat for the rest of my life, it would be the potato.  (Shut up, they are too vegetables.)  I love potatoes.  I could literally eat them with every meal.  So when I was flipping through a recent edition of Bon Appetit, and saw this new method for roasting potatoes, I really wanted to try it.

My husband makes the BEST rosemary roasted potatoes, and it’s not that I’m not satisfied with them, but I wanted to try something new.  I love going to a restaurant and getting a side of roasted potatoes that aren’t oily or greasy, they are nice and dry and crispy on the outside and soft on the inside.  (Not that my husband’s don’t fit the bill!)  It just sounded like this method would produce the restaurant-quality roasted potatoes I really love.

So I tried it for dinner recently (you can find the recipe and method //here//) and my official verdict is that I want to try it again.  It turns out I boofed one of the directions (did not place them cut-side down for the 500 degree roasting part), and I did feel like they needed more than just salt and pepper (smoked paprika, anyone?).  With that said, they were perfect as the side dish to the entree I made that same night, which included a delicious, creamy sauce that you will read all about tomorrow, that is just luscious drizzled all over potatoes.  I did think they were good, despite everything I just said, but I saw potential for improvement.

Go ahead and give it a try, maybe even with some of the things I mentioned above!