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Ultra Crispy Roasted Potatoes (and leftovers)

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20131217-091923.jpgI 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)

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Original WP Post ID: 7034

Original WP Pub Date: 2013-12-16_091931