Roasted Potatoes with Garlic and Rosemary

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Appears in Cook's Illustrated May/June 1998

For a crisp, dense, velvety roast potato, take low-starch potatoes, cover for part of the cooking time, and flip them once.

SERVES 4

TIME 1¼ hours

Roasted Potatoes with Garlic and Rosemary

WHY THIS RECIPE WORKS

To arrive at our ideal roasted 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 moi...

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