Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon
"[Photographs: J. Kenji Lopez-Alt] Note: Duck fat, turkey fat, or chicken fat can be used in place of the canola oil. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
•
4 1/2 pounds red or yellow new potatoes, scrubbed clean, sliced in half
•
1 tablespoon white vinegar
•
Kosher salt
•
1/4 cup canola oil (see note above)
•
Freshly ground black pepper
•
2 large shallots, thinly sliced (about 1 cup)
•
2 tablespoons chopped fresh parsley leaves
•
2 tablespoons slived chives
•
2 teaspoons zest from 1 lemon
•
3 medium cloves garlic
•
3 tablespoons extra-virgin olive oil
ADVERTISEMENT