A private chef reveals her super-simple technique.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Serious Eats | 2016-12-05 22:55:55 |  7,381,140 Views |
The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats
Simple recipes / Mihaela Kozaric Sebrek
I am no stranger to making roasted potatoes especially mashed potatoes. I have made them time and time again for small family dinners. I have developed countless recipes for them and often include them on menus when I cook as a private chef in other people’s homes. If mashed potatoes were a language I would consider myself proficient perhaps even a native speaker.
Every mashed potato I’ve ever made follows this basic method: To start I boil small waxy potatoes in heavily salted water until they’re easy to pierce with a knife. Then I use the bottom of an oiled measuring cup to gently mash them. I place the mashed potatoes on a baking sheet drizzle them with oil and spices and then pop them in a hot 450°F oven until they’re golden brown on both sides. Simple effective and easy.
