I threw my potatoes straight into the oven raw just to save time: when I pulled out the tray, I understood what the boiling water was actually for
After throwing raw potatoes into a 425-degree oven, I pulled out a tray of pale, rock-hard disappointment. Turns out the boiling water step wasn’t a suggestion—it’s doing essential chemistry that raw potatoes can’t replicate. Here’s what I learned about the starch secret that separates crispy perfection from culinary failure.