Sunday nights during the winter meant one thing when I was growing up, and that was roast dinners. Gathering around a fire before dinner and then around the table “en famille” to enjoy a serious feast. Without fail, roast potatoes were part of these memorable Sunday nights.
I am not sure exactly when it happened, but at some point, while I was still pretty young, the potatoes changed. Changed for the better that is. What happened?
My dad had picked up the trick from Lucy Waverman ( in the Globe and Mail) about how to make these roast potatoes.
In my mind, this trick is the key to the best basic roast potato recipe. I say basic, because in the recipe I present to you, there is no added flavour, such as garlic or rosemary, but you could easily make that happen.
So what’s the trick you ask?