"You put them on the wire rack and you get all the moisture out of them and then it just forms such a fantastic crust on the outside," said Blunt. Once the potatoes are dry, they're put in a little vegetable oil and baked until golden and crispy for about 45 minutes.
While you patiently wait for Garten's new cookbook, this dish is sure to hold you over until October. Get the full recipe on her website (while it's back up running).
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