Posted on Oct 20th, 2010
For this week’s Food Gold we are taking you back to culinary boot camp and showing you how to turn out the most perfect roasted potatoes you and your guests have ever eaten. These spudz are crispy on the outside, creamy on the inside and seasoned at the very last moment, not unlike Pomme Frites. But, these are much “healthier” since they are roasted and not deep fried. I’m kind of whatever about health but I can say that these are super easy to make and require little to no effort once you get the basic science (dry potatoes = crispy potatoes) down.
So check it out grazzhopperz, you can use this format for any crispy potato dish you make, the only things that are critical are that potatoes are very dry when they hit the hot oil and that you salt them AFTER they are done roasting/cooking. Thanks to Food Gold friend Sam Goldman for his guru guidance with this cook-ology. Read More