Appears in Cook's Country December/January 2018
Tired of peeling and mashing? For a perfectly simple potato side dish, reach for the roll.
WHY THIS RECIPE WORKS
For roasted potatoes with ultracreamy interiors in an amount to serve a crowd, an aluminum foil pouch was the answer. Crimping together the edges of two sheets of foil created the cooking pouch for our hybrid steaming-and-roasting method. I...