FOOD NEWS
The Secret Ingredient Ina Garten Uses For The Best Roasted Potatoes
By S. Ferrari
In a recipe shared in her 2012 cookbook, "Barefoot Contessa Foolproof," Ina Garten combines the starchy carbs with the saltiness of pancetta to elevate roasted potatoes.
This combination becomes caramelized thanks to the trusty culinary phenomenon, the Maillard reaction, which creates an ideal balance for your roasted potatoes.
It's also inspired by a classic English preparation. With a par-boiled potato, Garten drains and tosses them into the pot while covered to give her spuds a rougher exterior.
Meanwhile, roast the pancetta in the oven for five minutes before adding the potatoes. The flavorful fat renders out of the meat, which will then be soaked up by the tubers.