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 sa...