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

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

This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centres that are creamy and packed with potato flavour. I dare you to make them and not love them. I double-dare you.

 

 

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 flavor.

 

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