Thread: Cooking with convection ovens

Originally Posted by SKkin

Really wanted a little more brown crustiness than what I ended up with.

Before parboiling, soak them in cold water for an hour or two. Sounds odd to soak in cold before boiling, counter-intuitive even, but the soaking gets rid of the excess sugars by osmosis which is neccessary for crispiness on the outside and also ensures nice fluffy inner spud.