Crispy outside and floury inside, English roast potatoes are typically cooked very simply--water, salt, hot oil. But Chef Kieron Hales of Cornman Farms in southeast Michigan dresses his up with herbs, garlic and Worcestershire sauce.
Preheat oven to 450°. Wash, peel and cut potatoes into 2 1/2-inch chunks.
In a Dutch oven, combine potatoes, thyme, rosemary, garlic, kosher salt, baking soda and 1 teaspoon pepper; add cold water to cover. Bring to a boil; reduce heat. Cover and simmer about 10 minutes. (You should feel resistance in the center of potatoes when piercing with a knife.) Drain; return potatoes to pot to air dry 5 minutes.
Meanwhile, in a small bowl, stir together butter, olive oil, red wine vinegar, Worcestershire sauce, sea salt, pinch pepper and nutmeg. Drizzle mixture over potatoes; mix well, shaking potatoes rigorously to rough up the edges a bit.
Generously oil a baking sheet. Arrange potatoes evenly on baking sheet. Bake until deep golden brown, 25 to 30 minutes, rotating pan halfway through baking. If you like, season potatoes with a bit more salt, pepper and nutmeg.