Frequently Asked Questions
What does boiling potatoes in heavily salted water actually do?
The salt penetrates the potato skin during cooking, seasoning the flesh from the inside rather than just coating the outside. The result is potatoes that taste well-seasoned all the way through.
What type of potato works best for this recipe?
Yukon Gold or fingerling potatoes are specified because their waxy texture holds up well to both boiling and roasting without falling apart.
Can I skip the fennel fronds?
You can substitute chopped fresh dill or parsley if fennel fronds are unavailable. The fronds add a mild anise note, so the flavor will be slightly different but still good.
Do I need to peel the potatoes before cooking?
No, this recipe keeps the skins on. The skin crisps up nicely during roasting and holds the salt crust, which is part of the texture appeal.
