A Genius, Extra-Crispy Path to Roasted Potatoes
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Francesca T. November 15, 2017
Question about the addition of vinegar: I use a sturdy Nordic Ware baking pan with lip (one that doesn't warp in oven). But it's aluminum, which means the vinegar could discolor it. Would using parchment paper detract from the desired result of the potato salad?
Brenda November 10, 2017
Gentle reminder Food 52: please don't use the phrase "spirit animal." It is an appropriation (and big misunderstanding) of indigenous cultures and y'all are cooler than that.
Kristen M. November 10, 2017
Hi Brenda, thank you for saying something (and saying so gently is always much appreciated). I've updated the article to reflect your great feedback.
bmallorca October 24, 2018
Good point. FYI, there's one more instance of the phrase on this page: https://food52.com/recipes/74147-toro-bravo-s-warm-potato-salad-with-vinegar-and-chorizo?utm_campaign=20181024_eds_weeklygenius_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=14861829
Deborah S. November 9, 2017
Is Spanish chorizo spicey hot? Don't care for the heat but always love the flavor!
Kristen M. November 9, 2017
You can buy it spicy or sweet (but even the spicy I tried recently wasn't terribly hot!).
Heidi V. November 8, 2017
Would this work as well wth sweet potatoes? I've got a bunch I need to get through before I can purchase another potato type
Ian S. November 8, 2017
Delicious they might be, but please don't call these roast potatoes, they are what you Americans call thick potato chips! Get a UK Sunday lunch into you with proper roasters (best in duck fat) then tell me these are the real thing!!
Evan L. November 9, 2017
Actually it was inspired with a heavy influence of all things Mediterranean.
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