Food - Drink
Molly Yeh's 2-Step Approach For Perfect Roast Potatoes
By JOHN TOLLEY
Potatoes are a staple of the holiday season, and while mashed potatoes are traditional for Thanksgiving, there's something extra-satisfying about crispy roast potatoes. Cookbook author Food Network star Molly Yeh takes the fuss out of roasted potatoes with a 2-step method that yields crunchy yet fluffy results every time.
Yeh uses red potatoes, which she scrubs, dices, and boils until tender, creating a layer of starch on the exterior as the pieces cool down. This starchy layer bakes up into a toothsome crunch after roughly half an hour in an oven set to 450 degrees F, and to serve the potatoes, Yeh whips up with a quick paprika mayonnaise.
Boiling potatoes before roasting them may sound strange, but it's the best way to cut down on baking time while still achieving a crispy crust with tender centers. For another example of this 2-step method, try our Spanish-style potatoes made with Yukon golds, olive oil, parsley, sea salt, butter, garlic, and lemon zest.