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Chefs' Secrets for the Perfect Roast Potatoes
It’s about loading the dish with as much flavour as possible. “Loads of olive oil, garlic purée, salt and brown sugar, and toss your potatoes,” Toss them, then roast them and you are instantly getting all of that flavour in the salt, the sweet and the garlic – all of that massive flavour onto these potatoes. It’s my favourite thing ever.
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