Appears in Cook's Illustrated November/December 2018, America's Test Kitchen TV
A tender, juicy roast isn’t hard to pull off. Neither are creamy, golden-brown potatoes. But merging the two into a holiday centerpiece? That’s where things get tricky
To create a juicy, tender roast and creamy, beefy-tasting potatoes, we started with a top loin roast and trimmed the thick ribbons of fat that run along its sides. Browning the trimmings along with the roast yielded loads of rendered fat (a...