What would it take to give creamy, delicate fingerlings a crispy edge? Turns out it’s all about drawing out their starch.
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 sa... Read More