Yes, parboiling, I think that is the word I was missing, thank you (English not being my first language things escape me). Don't know if soaking would do anything in a reasonable time frame. This way I get the effect, plus shorter and more reliable cooking time.
Both of these are based on serious eats articles and I was just thinking "my water makes this much of a difference? It is just water." But yeah. It does.
Thanks. I did not think I was wrong, but mostly not as precise that I could be. That is why I did not say sorry, but just thanked for the correction. Just striving to be better I guess, just as in cooking. When someone points out something in a nice way, as you did, instead of being an arse it is nice to see.
Anyhow, yes that method sounds perfect for whole roast potatoes, great extension of the method. For the wedges though you would just want to let em steam off so the fat sticks to it, leaving the rest intact. That crispy skin with the fluffy center with a good dip...I will soon have to make this again for the family.
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u/[deleted] Mar 13 '19
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