Roasted Potatoes
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Appears in Cook's Illustrated May/June 1998
For a crisp, dense, velvety roasted potato, take low-starch potatoes, cover for part of the cooking time, and flip them once.
WHY THIS RECIPE WORKS
To arrive at our ideal roast potatoes recipe—potatoes that were crisp and deep golden brown on the outside, with moist, velvety, dense interior flesh—we wound up choosing a waxy potato such as Red Bliss, which is better able to retain moist...
