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Tuesday, December 6, 2011

Ultra Crispy Roast Potatoes

I love Serious Eats, especially their food lab with Kenji! He develops delicious and amazing recipes like these ultra crispy roast potatoes and then explains why they work so well! These potatoes turn out extra crispy because you build up a layer of gelatinized starch by par-boiling them in acidic water first and then increasing their surface area by tossing them in a bowl with a metal spoon. Talk about cool! (And nerdy, but hey, I'm a chemist!) Then you roast them with fat, salt, pepper and thyme. These definitely were the most crispy roast potatoes I've ever had. I didn't have the recommended duck fat, so I went with bacon fat instead, which worked well. Next time I'll probably try olive oil to be nicer to my heart. 


  1. I actually made these last week (stole em from your pinterest) and we LOVED them. We made with the olive oil and they were still delicious. I bet they were still a step down from duck or bacon fat though. AND I NEED TO CALL YOU. I always remember when I'm trying to get June to sleep (like right now...) but I will eventually remember at a good time! Miss you lady!

  2. It's good to know I can use olive oil next time, thanks! I can't wait to hear from you!