The crispiest, most flavorful roast potatoes you'll ever make. Large chunks of potato maximize the contrast between exterior and interior. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Infusing the oil with garlic and herbs gives the potato crust extra flavor.
One of the MOST "repinned" recipes of the last season. The family I made this for went WILD 4 it!! I presented the salad in 4 oz mason jars like the one shown here. Slaps the eye with color when the fridge door is opened by an unsuspecting client. This is Wild Rice Salad | Fat Girl Trapped in a Skinny Body I make this salad already, but it's a nice picture and the clients L.o.v.E. it.