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

Read up on the full details here: This year, I decided to reexamine my potatoroasting method from the ground up with the idea of completely maximizing that crisptocreamy 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 unhumbly believe will deliver the greatest roast potatoes you ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I doubledare 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