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I recently watched a video with @JKenjiLopezAlt over on @NYTCooking (link below) of him making the “Crispiest Roast Potatoes” Then I fell down a rabbit hole of crispy roasted potato recipes and I noticed that they almost all followed the SAME Exact formula….
3 lbs potato, 2 tbsp salt, 1/2 tsp baking soda… Why?
Well from what I can find it started with Kenji Lopez Alt 7 years ago when he was perfecting his roasted potato recipe and it seems everyone followed.
So really I wanted to test the secrets for myself!
Referenced videos
NYT Cooking https://youtu.be/fS93o6RFPDg?si=3MJUnIVohrsVXnKK
@internetshaquille https://youtu.be/KxUX7vgNGfM?si=EE8HR9vXK3d8ugG2
Food Lab https://youtu.be/argKpeiKFfo?si=Pz7hMG9_5eWotS76
@foodwishes https://youtu.be/CftjaXsbo64?si=fa5LYn719NLYcegB
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Thanks to mistplay for sponsoring today’s video more on that later I just watched a video from Kenji Lopez alt making the crispiest roasted potatoes and then I fell down a rabbit hole of crispy roasted potato recipes on the internet now the trick to these crispy roasted potatoes seems to be parboiling
In baking soda loads of Internet chefs have treated this particular recipe that Kenji Lopez Al made seven years ago as kind of like the gold standard for crispy roasted potatoes if you search on YouTube for crispy roast potatoes you’re pretty much going to get this recipe three lound of potatoes 2 quart of
Water/ teaspoon of baking soda and 2 tbsp of salt parboiled and then roasted there’s a lot of different variations for like flavors and Seasonings but that seems to be the trick now I did an even deeper dive to figure out if Kenji Lopez Al was the creator of this which it does
Seem like he was the creator of this specific formula but the first instance of using baking soda seems to come from America’s Test Kitchen not 100% sure I don’t know exactly who came up with all of this before 2007 before that first baking soda recipe it seemed like Kenji
Lopez Al was using vinegar with about the same process par oil then roast so I thought why don’t I try them out I’m curious which one makes the actual crispiest roasted potato is it baking soda is it vinegar can it be citric acid can we go a little bit more acidic so
Let’s find out I’m going to test one alkaline and then two acid variations I think it’s going to be a fun little test here and kind of determ to see what the flavors are like as well I’m going to peel then kind of cube these into kind
Of larger sizes toss them into some cold water while they wait now in three different pans I’m going to add 2 quarts of water and 2 tbspoon of salt then in each individual one I’m going to add a/ teaspoon of baking soda to one/ teaspoon of citric acid to another and a/
Teaspoon of vinegar in a third once these are to a boil I’m going to toss the potatoes in and let them boil for about 10 minutes which is plenty of time for me to tell you about today’s sponsor mistplay is a loyalty app for those of us who loves playing mobile games I
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The potatoes are done boiling uh you could tell because these are fork tender at this point I’m just going to strain them out in individual colanders and you can actually see the difference what is cool is the baking soda potato and the vinegar potatoes look fairly similar
With a starchy creamy exterior but the citric acid potatoes actually kind of almost gelled and firmed exterior I know the vinegar and citric acid are both acidic and very similar pH so I’m a little confused by this outcome but let’s just move forward now I’m going to
Treat every one of these the same for each group I have a bow that I’m going to melt 2 tbsp of vegan butter then add 1 teaspoon of kosher salt 15 cracks of fresh black pepper 1/ teaspoon of garlic powder and a few shakes of dried chives
Just going to toss the potatoes into the mixture mix them up and then throw them onto a parchment paper lined baking sheet now each version is getting their own baking sheet I’m going to spread these out as evenly as possible now I have my oven preheated to 400° F on the
Convection setting I’m going to toss these in and bake for 20 minutes before flipping over now I’m going to cycle these around in the oven so they each have room to cook in different positions I don’t want that affecting the outcome I’m going to bake these for an
Additional 20 minutes now the baking soda potatoes finished first you could see these look extra crispy and I have to do the knife test they sound extra crispy too the the citric acid and vinegar potatoes actually took 10 additional minutes but they all came out sounding pretty crispy
Now I’ve tossed them in their bowls I’ve labeled them up let’s see what Monica has to say she doesn’t know which po is which m a good potato yeah really good potato okay so 1 to 10 10 being the best how would you rate them on Flavor I mean I
Guess this is an eight I have to compare it maybe to some of the other ones but it’s pretty good flavor I’m going to do an eight we can revisit M okay crispy um and pillowy that’s what we’re looking for soft in the middle nice firm on the
Outside pillowy and crispy but not super crispy it could be crispier mhm but it’s almost like it’s not like a a crunch you know it’s not super crisp but it does have a nice a nice outside firmness I guess you know I mean there’s a nice
Crunch but it’s not like a crunch crunch yeah but for a roasted potato not fried crispy so for crispy um I guess I would give it a four and for pillowy I could give it like an eight again okay mhm so 8 eight okay that that makes sense I’m
Along those lines as well I like that I think this is pretty good let’s check out this one same thing flavor crispiness piness M hot mhm H H flavor very good but I am going to give it a seven I like this flavor better crispiness I’m going to give it
Like a seven I was going to say 6 and a half but I’m going to go six okay yeah six or seven but it is nice and pillowy um but I still like this pillow better yeah these are way pillow so I’ll give this like a seven yeah so I agree these
Are way pillow I think they have a similar crunch to be honest but I like the flavor of these let’s move on remove it quick yeah okay I take this guy yeah or girl cheers or girl H I know what I want to say so the crispiness isn’t that much none um let
Me try this again this is an obvious crispy piece but I do like this type of crispiness better yeah than this so yeah maybe I’ll give this one like a four or five on crispy the flavor is interesting it’s got like a little sourness to it
Yeah so flavor I’ll give like a six and then pillowy it’s wild but they’re that different I think this is my least favorite it is pillowy but like not like a cloud type pillowy not a pillowy that I really like you know yeah like a three
On pillowy same okay this is my favorite I really like the type of even though this isn’t like super crispy um it’s not soft it’s got a nice firmness around it but I like the type of crispiness that it is like I’m really enjoying this potato and it is crispy don’t get me
Wrong it’s just not like like it’s not like this major crisp on the outside that you crunch into right yeah that’s what I was hoping for I was hoping it would have like this like yeah potato chip level but it doesn’t that’s what I was rating it on and looking for but
This is the best one yeah it really is and then this and then this yeah mhm yeah i’ would say these two are the best even though they’re completely different these two are the best mhm but this one’s my favorite this reminds me more of like a traditional roasted potato mhm
With the way the skin is and this one reminds me more of like a fried potato it’s kind of like a little special like it’s different like it’s like oo how did you know if you got it at a restaurant you’d be like they have their own way of
Cooking potatoes it’s their secret recipe people say this is the trick the secret to cooking potatoes and it really is the citric acid was really nice it does create a nice potato you could use this I mean this is good oh yeah you could you could totally have this for
Your potato night the internet’s right yeah citric acid comes in pretty close second I think it’s really good vinegar is the last one the last one yeah really neat though well we got lots of potatoes yeah tons of potatoes I’ll still eat these yeah I mean this is dinner I’m kidding
32 Comments
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you should have done a control with just boiling water without a secret ingredient.
“Vegan Butter”
Thumbs down on this video.
Choice of potato variety matters. King Edwards and Maris Piper are the best I know.
Do an airfryer test
The difference in crisping might have to do with that 10 minute wait.
3:20 your confusion about the different results comes down to concentration, not absolute pH. The powdered form of citric acid is a much more potent than the liquid form of vinegar, so even though you’ve added the same amount to the same water, your concentration of the resulting solution in the citric acid is MUCH higher. Imagine, if that citrus acid powder was mixed into the absolute minimum amount of water it would take to be considered liquid. That would be extremely concentrated compared to off the store shelf vinegar. TLDR: Lemon juice is not powdered citric acid. On top of this, the pH scale is log. So a difference of a whole number is an order of magnitude in “power”.
To get data points telling you what’s going on, you would need to test the resultant solutions including the boil water with pH strips.
You didn't try a "Control" sample, same treatment… no additives..
And PLEASE refer to margarine as such. Butter is never vegan, even when you call something so!
TBH vinegar is the way to do it.
Cuz if you overdo it, that's the flavor that belongs on the potatoes. It's no risk.
Nice experiment; I will definitely try the baking soda variant! I think you should also try using baked baking soda (i.e. sodium carbonate, what you get from roasting baking soda in the oven) in one batch (I think I may try that too).
Vegan butter.. you mean butter flavored margarine? Funny how they sell you things as more expensive with some marketing
Any thoughts to blending with both citric acid and baking soda?
the uncontrollable need of Americans to add 200 flavor additives to each recipe. everything ends up having the same flavor. Learn to appreciate and value authentic flavors, friends.
My Mom was using the baking soda method when I was a kid in the 70s. She learned it from her Mom, who learned it from working in a diner in the 40s and 50s.
pass the time from time to time
why you adding poison to the tatties??? garlic is pure poison! and butter should be made from cows milk not vegan!
Maybe an apple cider vinegar would be a good marriage between the acids.
Vegan butter? Is that another name for margarine? 🤮
I wonder how lye (used for commercially made pretzels) would compare to the baking soda (often used as a lye substitute in homemade pretzels).
Finally a Youtube video worth watching! :O 😀
Are we calling margarine "vegan butter"?
The baking soda method is so good. Having parboiled potatoes with roasted brussel sprouts is heavenly
The spud species matters and you didn't name what you used! Always choose Kind Edwards if you can, Marris as 2nd.
Why would a single person bake 1.36078 kg of potatoes?
Not crispy at all!
The reason your potatoes didn't get as crispy as you would like is that your heat wasn't high enough. After learning the white vinegar in the water potato trick, I never do my oven potatoes any other way. I boil them for at least 10 minutes after the water's come to a boil, then I drain them, toss the oil on them while they're still in that pan and hot, throw them in the baking tray, and cook them for 35 minutes at 425°. They come out so crunchy that your neighbor can hear you eat your potato and yet, the insides are still pillowy and soft
Vegan butter? Grow up .
Perhaps a control group, no boil and just boiled in water would have set a baseline.
Wish Recipe reviewers had benchmarks or at least let us know what your taste buds like compared to things ive already eaten. Like say rate McD's, BK, Wendys, Rallys etc.. because if you tell me your favorite is BK and hate Rallys then i might not agree with your overall opinion what taste good etc.. Like i use to love McD's fries now meh, id rather Wendys.. Either way good video thank you i look forward to trying it out
Most vegan foods have vegetable seed oils, which are very terrible for your health wake up