Serious Eats: Recipes

Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon

[Photographs: J. Kenji Lopez-Alt]

Note: Duck fat, turkey fat, or chicken fat can be used in place of the canola oil.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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