Well, let's be honest here...I never say no to anything involving eating a potato either. It's also hard to say no to making a side dish that I have all the ingredients for and don't have to go to the grocery store (we all know how I feel about those extra trips to the grocery store). I think we have clearly deduced that maybe the science part of this recipe isn't what caught my attention...I'm just lazy and like my starches. But I digress...
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| Unfortunately, I was forced to share these |
The actual science part of the Cook's Country Roasted Fingerling Potatoes was intriguing. I would have never thought to boil my halved potatoes in a salt (a lot of salt) and baking soda solution before roasting. They explained that when you do this it starts a chain reaction in the potato where the pectin molecules that strengthen cell walls are unzipped, releasing the starch molecule amylose (a potato starch that facilitates browning) to the potatoes' surface. Those folks at Cook's Country are brilliant. Who knew potatoes had that much going on? I was only aware of their magical ability to make me not be able to fit into my pants.
Everything the recipe said would work, most certainly did. These potatoes were fantastic! They turned out perfectly. (which is probably why I am wearing stretchy pants today.)
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| The Ingredients |
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| Cooling the now, sticky, unzipped potatoes |
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| Cook's Country April/May 2012 |
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