Crisp Roasted Potatoes

Name: Crisp Roasted Potatoes
Yield: Serves 4 to 6
Ingredients: 2 1/2 pounds, Yukon Gold potatoes, rinsed and cut into 1/2-inch-thick slices; , Table salt; 5 tablespoons, olive oil; , Ground black pepper

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Appears in Cook's Illustrated November/December 2009, America's Test Kitchen TV

After weeks of testing, we discovered the secrets to the crispiest, creamiest roasted potatoes ever: the right spud, the right shape, and—surprisingly—a not-so-delicate touch.

SERVES4 to 6

has video

WHY THIS RECIPE WORKS

Parcooking was the key to our ideal crisp roasted potato recipe. Gently simmering sliced rounds drew starch and sugar to the surface. In the oven, the starch and sugar hardened into a crisp shell. Tossing the parcooked rounds with olive oil...

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