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.
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...