ROAST POTATO TIPS

Russets will give you the crispiest potatoes; Yukon Golds come in second with a smooth textured interior. Red and white potatoes don’t really crisp up well.

Peeling the potatoes will give you a great crust all around the potato chunk; peel on has rustic charm.

Large, 2-3 inch (5-7.5 cm), chunks are important to prevent the potatoes from turning to mush in the boiling and roughing up stage

You can use whatever oil or fat you have an affinity for, or what will match what you are serving with the potatoes. Olive oil,

neutral-flavoured vegetable oil, bacon, duck, or pork fat all work. Melt solid fats before using.

These recipes were baked on 16.75-by-12-inch (42.5-by-30.5cm), commercial grade pans. I highly recommend these for baking cookies, sheet pan dinners, cooking roasts and roasting

vegetables. Bake directly on the pan and skip the parchment paper for the best crust.

For seasoning, add herbs and garlic after roasting. The long cooking time gives the garlic a burnt flavour and diminishes the herbs. Fresh rosemary, thyme, parsley, oregano, chives,

green onion and tarragon work well with potatoes — start with 1 tbsp (15 ml) and add more to taste.

Minced garlic can be lightly fried and tossed with the cooked potatoes, or used raw if that’s your preference.

Granulated garlic is also fine to use.