These Are The Best Roasted Potatoes In The World | Epicurious 101

Cracking the Potato Code

Greetings, food enthusiasts! Today, we embark on a culinary adventure with none other than the maestro of flavors, Chef Frank Proto. Brace yourself as we unravel the secrets to crafting the perfect roasted potatoes - crispy on the outside, a cloud-like fluffiness on the inside. This is not your run-of-the-mill recipe; it's Roasted Potatoes 101, and we're about to delve into the intricacies that make all the difference.

The Potato Prelude: A Symphony of Texture

Our protagonist in this culinary saga is none other than the humble russet potato. Chef Proto, with the finesse of a culinary virtuoso, peels these starchy wonders to unlock their full potential. The peeling isn't just for aesthetics; it's a prelude to a delightful dance of textures. The goal? Achieving that coveted crispy exterior and pillowy softness within.

But why peel? Chef Proto unveils his culinary wisdom, explaining that by peeling, we pave the way for gelatinization. The starches undergo a transformation, resulting in a delightful crust during the roasting process. It's a meticulous dance of preparation, ensuring that every potato gets its moment in the culinary spotlight.

A Dip in the Waters of Transformation

As our peeled potatoes bask in a water ritual, Chef Proto shares the intricacies of the cooking process. The potatoes take a plunge into cold salted water, setting the stage for a symphony of flavors. The chef's liberal use of salt isn't just for taste; it's a strategic move to season the outer layer, ensuring a harmonious blend of textures.

The water ballet continues with a gentle simmer, a delicate choreography orchestrated by Chef Proto. He cautions against the temptation to stir vigorously, emphasizing the importance of a gentle boil. The result? Potatoes that are slightly cooked, with a soft exterior ready to embrace the roasting adventure.

Cast Iron Chronicles: The Searing Prelude

Enter the cast iron skillet, the stage for the next act in our culinary drama. Chef Proto, with the confidence of a seasoned performer, preps the pan with precision. Ghee, the chosen accomplice, enters the scene with a subtle crackle, promising a buttery symphony of flavors.

"Why not whole butter?" you may ask. Chef Proto, with a twinkle in his eye, unravels the mystery. Whole butter, with its solids, risks burning before the potatoes attain perfection. Ghee, with its clarified purity, ensures a flawless dance of heat and flavor.

The Oven Odyssey: A Roasting Ballet

With the potatoes now beautifully browned in the skillet, Chef Proto choreographs their journey into a preheated 400-degree oven. It's a crucial phase, a ballet of heat that lasts 20 to 25 minutes. At the halfway mark, a graceful turn ensures an even, golden crust on all sides.

The aroma wafting from the oven is nothing short of a culinary sonnet. The potatoes emerge, crispy and delicious, ready for their final act.

Finale: A Symphony of Flavor

As the curtain falls on our culinary adventure, Chef Proto unveils the final touches. A sprinkle of fine salt, a herbaceous garnish of chives and parsley – the crescendo to a masterpiece. The result? Roasted potatoes that are not just a side dish; they're a culinary triumph.

In Chef Proto's words, "If you want to show off your chef skills, make them some roasted potatoes. Simple, easy, and delicious." And indeed, these roasted potatoes are a testament to the artistry that unfolds when a culinary virtuoso takes center stage. So, dear readers, it's time to savor the symphony of flavors, one roasted potato at a time.