Absolute best baked (what some people mistakenly call roast) potatoes I've ever had were in a small restaurant in Cornwall, England.
They were almost definitely locally grown, doubtless extremely fresh, and almost definitely an heirloom variety. (And I acknowledge that food always tastes better when you're on holiday.)
We were told the preparation was pretty simple: 'boil in a strong stock until almost fully cooked, then dry and coat in goose fat, and then bake until they look good'.
(Apart from being much faster than conventional baked potatoes, and much much faster & safer than this rosin preparation, there's little risk of getting sick from this method.)
They were almost definitely locally grown, doubtless extremely fresh, and almost definitely an heirloom variety. (And I acknowledge that food always tastes better when you're on holiday.)
We were told the preparation was pretty simple: 'boil in a strong stock until almost fully cooked, then dry and coat in goose fat, and then bake until they look good'.
(Apart from being much faster than conventional baked potatoes, and much much faster & safer than this rosin preparation, there's little risk of getting sick from this method.)