Americas Test Kitchen Potatoes 20 Ways

Copyright 2017 by the Editors at Americas Test Kitchen

All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.

AMERICAS TEST KITCHEN

17 Station Street, Brookline, MA 02445

First Edition

Ebook ISBN9781945256219

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Penguin Random House Publisher Services

Tel: 800-733-3000

Pictured on front cover:

Cover Photography: Carl Tremblay

Food Styling: Marie Piraino

Chief Executive Officer: David Nussbaum

Chief Creative Officer: Jack Bishop

Editorial Director: John Willoughby

Executive Managing Editor: Todd Meier

Managing Editor, Special Issues: Megan Ginsberg

Copy Editor: Cheryl Redmond

Associate Editor, Special Issues: Amanda Minoff

Assistant Editor, Special Issues: Nina Denison

Director, Creative Operations: Alice Carpenter

Design Director: Greg Galvan

Photography Director: Julie Cote

Art Director, Special Issues: Jay Layman

Senior Staff Photographer: Daniel J. van Ackere

Staff Photographer: Steve Klise

Photography: Carl Tremblay and Joe Keller

Assistant Photography Producer: Mary Ball

Styling: Catrine Kelty, Marie Piraino

Test Cook, Photo Team: Daniel Cellucci

Assistant Test Cooks, Photo Team: Mady Nichas, Jessica Rudolph

Production Director: Guy Rochford

Imaging Manager: Lauren Robbins

Production & Imaging Specialists: Heather Dube, Sean MacDonald, Dennis Noble, Jessica Voas

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This book has been written, tested, and edited by the folks at Americas Test Kitchen, a very real 2,500-square-foot kitchen located just outside Boston. It is the home of Cooks Illustrated magazine and Cooks Country magazine and is the Monday-through-Friday destination of more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

We start the process of testing a recipe with a complete lack of preconceptions, which means that we accept no claim, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. As we like to say in the test kitchen, We make the mistakes so you dont have to. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). We use the same rigorous approach when we test equipment and taste ingredients.

All of this would not be possible without a belief that good cooking, much like good music, is based on a foundation of objective technique. Some people like spicy foods and others dont, but there is a right way to saut, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. Our ultimate goal is to investigate the fundamental principles of cooking to give you the techniques, tools, and ingredients you need to become a better cook. It is as simple as that.

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