Butter-Roasted Potatoes
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Appears in Cook's Country December/January 2011
How do you get rich, buttery flavor in every bite of potato?
WHY THIS RECIPE WORKS
Cutting our Butter-Roasted Potatoes into slices instead of chunks ensured that they had optimal surface area for browning. Precooking the slices in simmering water drew starch to the surface, which facilitated browning and reduced the roast...
