How do you get rich, buttery flavor in every bite of potato?
Why This Recipe Works
Cutting our Butter-Roasted Potatoes into slices instead of chunks ensured that they had optimal surface area for browning. Precooking the slices in simmering water drew starch to the surface, which facilitated browning and reduced the roasting time. Allowing the precooked slices to “marinate” in browned butter infused them throughout with sweet, nutty flavor.
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