Big deal about roasting potatoes!

[Warpy]

3. Interesting, I'll have to try the backing soda parboiling technique

I honestly thought this was about baking potatoes. The trick there is to cut a deep X into them, almost to the bottom of the potato, and then roast with whatever roast beast you're doing for an hour and a half to two hours. That cut allows most of the water to evaporate and the long cooking time turns the innards fluffy and the skins crispy. They're completely different from those sad things out of the microwave.