Crispy potatoes: Everyone wants them, but how do you make them?
. They might never become shatteringly crisp on the exterior, but their insides are likely to stay creamy and dense.
Most often, then, the solution to evenly cooked potatoes is cooking them twice: First, boil, steam, or Sure, if you’re trying to go from raw potato to dinner in under an hour, you might not have time to let your potatoes cool. But there’s also power in the knowledge that the bowl of boiled potatoes in the fridge from Sunday can become orbs of crispy goodness on Wednesday and will actually yieldThe math is simple: More surface area=more opportunities for starches to mingle with fat=more contact between hot pan and your potato=crispier all over.
, split their skin and expose their creamy interiors by smooshing the whole spuds under the weight of a baking sheet or heavy pan.On Food and Cooking
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