Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2013 > 12 > 20131216_091931_ultra-crispy-roasted-potatoes-and-leftovers.html
Ultra Crispy Roasted Potatoes (and leftovers)
/posts/2013/12/20131216_091931_ultra-crispy-roasted-potatoes-and-leftovers.html
You are viewing revision 0b6879d5 from 2017-03-05 16:35:44 -0700 (specified "2017-03-05 16:35:44 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=0b6879d5 to a URL.
See the help page for more information.
I wanted to try the other methods from the Serious Eats recipe on all vegetables, this time doing it with regular potatoes. The recipe is below but the general idea is to parboil the potatoes with vinegar. The potatoes' starch gets washed away and cooks a bit and the vinegar keeps them from falling apart.
It worked pretty well except that the heat was a bit high since it cooked the parchment paper more than anything else. However, they were very crispy. I would do it again with lower heat.
I also had the leftover spaghetti squash.
Ultra Crispy Roast Potatoes (from Serious Eats)
Local Copy[@rev] -- password is the name of my dog, all lower case
Original WP Post ID: 7034
Original WP Pub Date: 2013-12-16_091931