Hi there. I followed the famed receipt from serious eats (https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html) but the result was the potato’s were pretty dry and flavorless. My theory is that I maybe cooked them for a few min too long in the oven but that doesn’t explain the flavor. When I made a similar dish with my own recipient few years ago, I used a cast iron pan instead of the baking sheet and placed the potatoes in the duck fast instead of pouring the duck fat into the potatoes in a bowl before transferring to the baking shoot. I feel like they cake out better that way. Here is a photo as well.
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