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Boil Then Roast for Shatter-Crisp Potatoes | Entertainment and Celebrity News
Published 1 day, 22 hours ago
Description
Want shatteringly crisp roast potatoes? Skip the raw toss—boil first. Boiling gelatinizes starch into a uniform crust, then dry heat crisps it perfectly. Add baking soda and rough up the skin for extra crunch: more surface = more dehydration = that satisfying crack. Science says it’s genius.
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