9 years ago
The Secret to Extra-Crispy Herb-Roasted New Potatoes: More Than a Pinch of Salt
Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with a buttery, herb-flecked crust.
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