I know this doesn't sound like a great way to sell these potatoes, but they taste just like the ones from my elementary school cafeteria. Their deep, earthy richness and wonderful texture come from being roasted in their skins rather than boiled. I think it's all about extracting moisture and concentrating the flavor. (Perhaps related to Tad's "old potato" theory?) Served with the creamy gravy, they are heaven on a plate.

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