Crisp Roasted Potatoes

Published November 1, 2009. From Cook's Illustrated.

Why this recipe works:

Parcooking was the key to our ideal crisp roasted potato recipe. Gently simmering sliced rounds drew starch and sugar to the surface. In the oven, the starch and sugar hardened into a crisp shell. Tossing the parcooked rounds with olive oil and salt created a rough surface, speeding… read more

Parcooking was the key to our ideal crisp roasted potato recipe. Gently simmering sliced rounds drew starch and sugar to the surface. In the oven, the starch and sugar hardened into a crisp shell. Tossing the parcooked rounds with olive oil and salt created a rough surface, speeding evaporation and making the crusts even crispier. Yukon Golds had enough moisture to give us the creamy interior we wanted in our roasted potatoes recipe.

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Serves 4 to 6

The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.

Ingredients

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