Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within. This recipe first appeared in our October 2011 issue, along with Hunter Lewis's article The Boys' Club.
- 2 lb. small new potatoes, scrubbed clean, dried thoroughly with paper towels, and quartered lengthwise
- 2 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
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