NEVER Roast Your Potato Again. Try This Old ITALIAN Trick Instead

Stop roasting your potatoes the wrong way! If yours come out pale and soft in the middle, burnt and stuck at the edges, or greasy however much oil you add, this one's for you. In this video, Aldo Bellini shares ten old Italian tricks for roast potatoes that crackle when you bite them and stay soft as mashed potato inside, with no fryer, no new pan and nothing you don't already own. He counts down to the one thing the makers of that frozen bag know about potatoes that nobody ever told you.

You'll learn:
• why yellow potatoes beat red and new potatoes in the oven
• why big, rough chunks crisp better than neat little cubes
• why the oven needs twenty minutes' head start
• the hot, dark metal tray that stops potatoes sticking (listen for the hiss)
• why more oil only makes them greasy
• why the oven door stays shut until the potatoes let go of the tray
• the ten-second swap that ends burnt edges and pale middles
• why garlic and rosemary go in for the last ten minutes only
• the one minute after the oven that decides crisp or soft
#cookingrecipe