This recipe originally appeared on Food52.
Crispy potatoes steal attention wherever they go, and deservedly so. The contrast of hot, salty crunch to soft, steamy belly is as Pavlovian as it gets. No wonder we’ve been preheating our pans and fiddling with pH and chasing the singular best technique all this time.
But once you’ve got your crisping technique down and, oh, does this recipe have it down there’s an even more impactful frontier to cross:
flavor. What if they could taste the way they crunch? What if we could match the roasted potato’s position on the zero-to–French fry scale of craveability with umami, tang, and zing?