The Food Lab: How to Roast the Best Potatoes of Your Life

WHY THIS RECIPE WORKS: - Large chunks of potato maximize the contrast between exterior and interior, - Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch,  - Infusing the oil with garlic and herbs gives the potato crust extra flavour.   https://www.youtube.com/watch?v=_wx__fEyDj0

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