I love this recipe – it takes some time but its worth it :chefkiss:
sha-nan-non
This looks so damn good. I didn’t even think I was hungry until I scrolled past these 😂
tgcp
Another victim of the food stylist for this recipe!
The notes state “The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.”
However, whoever did the food styling and photos for the recipe cut them into something like 1 inch chunks. So now everyone who posts pictures posts these tiny potatoes.
As a Brit, the best thing about a roast potato is the combination of the crispy exterior and the fluffy interior, and you completely lose the ratio when you cut them into these tiny little chunks.
I really wish they’d update the pictures, the recipe is so much better when they’re the correct size!
Edit: to be clear, I think this is a combination of the fact that the food stylist cut the potatoes a little on the small side, plus the fact that they shrink when cooked. That leads to people seeing the final product in the photos and cutting their potatoes to roughly the size of the finished product, which then shrink into tiny chunks.
randyyqq
Made this last night. My favorite way to make potatoes.
Pedestrian2000
Beautiful. I’ve seen a few folks undercook them, but you hit the bullseye. I can hear the crunch through my laptop.
guitardude_324
I can hear that picture. Congratulations. Makes me want to try smaller pieces.
frenix5
I hadn’t seen Kenji’s recipe but prefer to make my potatoes this way. They’re divine, flexible for any seasoning style, and are a match made in heaven for a nice cast iron.
I should probably add that I usually bake them but the crisp from a cast iron is way better.
8 Comments
[Kenji’s Crispy potato recipe](https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe)
I love this recipe – it takes some time but its worth it :chefkiss:
This looks so damn good. I didn’t even think I was hungry until I scrolled past these 😂
Another victim of the food stylist for this recipe!
The notes state “The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.”
However, whoever did the food styling and photos for the recipe cut them into something like 1 inch chunks. So now everyone who posts pictures posts these tiny potatoes.
As a Brit, the best thing about a roast potato is the combination of the crispy exterior and the fluffy interior, and you completely lose the ratio when you cut them into these tiny little chunks.
I really wish they’d update the pictures, the recipe is so much better when they’re the correct size!
Edit: to be clear, I think this is a combination of the fact that the food stylist cut the potatoes a little on the small side, plus the fact that they shrink when cooked. That leads to people seeing the final product in the photos and cutting their potatoes to roughly the size of the finished product, which then shrink into tiny chunks.
Made this last night. My favorite way to make potatoes.
Beautiful. I’ve seen a few folks undercook them, but you hit the bullseye. I can hear the crunch through my laptop.
I can hear that picture. Congratulations. Makes me want to try smaller pieces.
I hadn’t seen Kenji’s recipe but prefer to make my potatoes this way. They’re divine, flexible for any seasoning style, and are a match made in heaven for a nice cast iron.
I should probably add that I usually bake them but the crisp from a cast iron is way better.