Why It Works Parboiling potatoes in vinegar water builds a thicker crust that stays crisp at the table. Oiling both the potatoes and pans prevents tough crusts while promoting even browning. Finishing the hot potatoes with lemon, herbs, garlic, and olive oil releases vivid aromas. Do you enjoy being lied to? I certainly don't. Yet nearly every time I eat roasted potatoes, I feel like I've been betrayed. They come to the table all nicely browned and craggy, but they inevitably have soft, papery skins that don't offer any real contrast with the creamy flesh below. It's like,  Hey potatoes! What'd I ever do to you? Why do you gotta lie to me like that? [**grumblegrumble** stupid lying potatoes **grr**] What's even worse are the recipes that  promise  crispness, but produce potatoes that are crisp for all of eight seconds after they come out of the oven, only to soften on their way to the table.…