Adam Liaw Instagram – Tonight’s dinner. Well, part of it. Twice-roasted potatoes. This is a game-changer and I really don’t know why I never did it before. No peeling, no boiling, hardly any work at all for super crisp potatoes. Potatoes dry-roasted first for about an hour whole and in their skins, cooled, then chopped up and roasted again with your oil of choice for about 45 minutes until they’re perfectly crisped. Full recipe to come soon, but these were too good not to share immediately.