Skillet-Roasted Potatoes
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Appears in Cook's Illustrated May/June 2005, America's Test Kitchen TV
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.
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WHY THIS RECIPE WORKS
We wanted a truly outstanding stovetop-roasted potato recipe (extra-crisp on the outside and moist and creamy on the inside) to turn to when our oven wasn’t free. The key turned out to be choosing the right potato and cutting it uniformly: ...
