Crisp roasted potatoes from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 18, 2019

    This is a standard dish in our house. Great technique for getting well-browned potatoes in the oven. I've morphed the technique somewhat over the years - instead of cutting potatoes into rounds and flipping them one-by-one during roasting, I now just cut them into ~1" wedge-chunks and flip them in groups. They're not quite as evenly browned as intended by the original recipe technique (which is a good technique), but we've been happy and it's been a bit less fiddly. In my current oven, convection mode produces much better browning than regular mode, though the potatoes can get desiccated and chewy if I overdo it. I usually do some mix of the two modes to get the texture I'm looking for. Leftovers are surprisingly good - my husband loves them for breakfast with eggs. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

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