The best part about these potatoes is the texture. You know the texture of a really great, thick potato chip? Like when they have visible bubbles under the skin and the exact right bite? Think of that transformed into roasted potatoes, with crisp exteriors and smooth, puffy insides. Plus, these potatoes have the added, fermenty advantage of tang and, presumably, somewhat lowered sugar content. Ingredients 2.5 lbs (1.13 kg) small potatoes, dirt rinsed off in cool water, skins on 2.75 cups filtered water (650 ml) 1.5 – 2 tablespoons kosher salt (27 g – 36 g, or roughly 4.1% – 5.6% in brine by weight) 3 four-inch (100 mm) sprigs rosemary, and more for garnish at roasting time (optional but delicious) 4 peeled cloves garlic, divided (optional) 2 tablespoons (30 ml) olive oil Steps 1. Quarter or halve potatoes into pieces that are roughly 1.5 inches square. Remove any eyes or greens spots, but again, otherwise keep them unpeeled. 2. M...
