A Food and Wine issue a few months back had a great recipe for crispy rosemary potatoes where the potato chunks were boiled until tender and finished at a high heat to be super crisp. While this isn't a new technique, I was shocked at how much better than regular roasted potatoes these were. I decided to try this on sunchokes, which I often want to use but I'm not interested in pureed veggies (after making baby food for months especially). I added a bright gremolata to balance the rich nuttiness of the sunchokes. I'd serve this with whole roasted fish, or lighter meats. —meganvt01
This is a great technique for when sunchokes are in season. The insides are so tender it is almost creamy, while the edges are delightful bits of crispy goodness. Topping them off with the gremolata bring everything to life. The vibrant parsley and lemon with a bit of a punch from the garlic are wonderful with the toasty nuts. - biffbourgeois —Stephanie Bourgeois
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