For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.
You can’t go wrong with no-fuss, perfectly roasted fingerling potatoes. Simmer these spuds in water first to reduce precious oven time, but also to ensure that they’re tender all the way through while still crispy-brown on the outside.
Perfect Roasted Fingerling Potatoes
Michael Anthony, Gramercy Tavern
Serves 8-10 people
3 pounds fingerling potatoes, washed, skin on (recommended varieties: Ruby Crescent, Corolla, or 24 Karat Nugget)
2 tablespoons salt
6 tablespoons olive oil
Sea salt, to taste
- Preheat oven to 375°F. Put the potatoes in a large pot and add enough water to cover, adding enough salt to make it taste salty.
- Bring the water to a boil, turn down to a simmer, and cook for 5 minutes. Strain the potatoes.
- Cut the potatoes in half lengthwise, toss them with the olive oil, then place them in a roasting pan, cut-side down as much as possible, and cook until crisp and golden brown. Season with salt to taste and serve hot.
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