Crisp Roasted Fingerling Potatoes
Appears in Cook's Country April/May 2012
WHY THIS RECIPE WORKS
Roasted potatoes should be easy enough, but too often you wind up with chewy, leathery skins and a mealy interior. To fix the texture of both the potatoes’ exteriors and interiors, we boiled them in a mixture of salt and baking soda. The sa...