The right technique yields wedges with a crunchy coating and a tender, fluffy interior—without making your kitchen smell like a fast food joint.
Parboiling potatoes in alkaline water breaks down their surfaces, creating a starchy slurry that gives the wedges a crunchy crust when roasted.
If restaurants priced menu items based on how much of a pain in the neck it would be for diners to make those dishes at home, French fries would quickly supplant caviar and blini as a special occasion splurge. I love a, but that love quickly fades if I'm the one on the hook for the deep-frying and subsequent kitchen cleanup. It’s hard to justify the hassle at home, especially for something I can easily and affordably enjoy at all kinds of dining establishments steps away from my apartment.
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