Crisp Roasted Fingerling Potatoes
What would it take to give creamy, delicate fingerlings a crispy edge? Turns out it’s all about drawing out their starch.
Why This Recipe Works
Roasted potatoes should be easy enough, but too often you wind up with chewy, leathery skins and a mealy interior. To fix the texture of both the potatoes’ exteriors and interiors, we boiled them in a mixture of salt and baking soda. The salt made the potatoes fluffy, and the baking soda brought the potatoes’ starch to the surface. After boiling them, we let the potatoes cool to vent steam and then threw them, cut side down, on a hot sheet tray so the now starch-covered potatoes would become crispy.
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