""If I'm doing Italian potatoes and I'm putting Parmesan cheese on them or basil and something like that, I'm definitely going with an olive oil.""
""Perfect roast potatoes I actually think work really well when you don't boil.""
""If you completely dry out the potatoes after par-boiling and then smash them, this can lead to a good balance between a crisp exterior and moist interior.""
Roast potatoes can complement various meals, and the choice of oil is crucial. Olive oil is recommended for Italian-style potatoes, while grape seed oil suits Spanish preparations. For classic roast potatoes, olive oil is common, but rapeseed or canola oil is better for high temperatures. Butter can create a tender texture, and goose or duck fat is popular in Britain and Ireland. Chef Antonia Lofaso suggests that par-boiling is not necessary for perfect roast potatoes, but drying them after boiling can help achieve a crisp exterior and moist interior.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]