In this video, Kenji López-Alt teaches you how to roast the best potatoes of your life. These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We’ve tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you.
Full recipe: https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html
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Kenji’s Kimchi-Brined Fried Chicken Sandwich: https://youtu.be/Tu5FEVUMWVU
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How to Make the Best Roast Beef: https://youtu.be/oIsgSzYC6Nk
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26 Comments
Mashed potatoes was my favourite now because of usability toasted patatoes changed my favourites to yummy tummy meaty chewy pre-approval process
Because of YouTube algorithm your 6-year old video was on my feed today Thursday 08 June 2023. I followed your recipe and the potatoes are really delicious. Thank you. Forwarded it to vegan daughter ❤❤❤
Why peel?
I tray it and it was amazing thanks❤
Step it up a notch and use Beef Tallow in place of the Olive Oil.
Cut out the garlic and use unions instead. And express yourself in Celsius, as that is what 99% of the world uses
Add more oil, so that the potatoes don't burn.
I'm impressed! Good job.
they do look great !!!!!!!
WHY does everything have to be flavored with garlic?
interesting trick with the baking soda, will have to try it thanks!
I mouth was watering over my computer keyboard! LOL
Boil for 10 minutes? That can't be right.
Just checkout those Microblisters! hahahaha that killed me. Amazing recipe! 😛
I licked the phone…….must try for sure!!!
I use duck fat instead of olive oil. It really pumps up the flavor
Ffs Americans and your backward ridiculous measurements. The rest of the world is waiting for you to join us in the 21stC.
I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE
I just made this. Soooo good! Thank you 😊
That looks fantastic…I have to try 😋🙏🏽🙋🏻♀️👍🏽
Has anyone tried this with baby reds? I made them last night, the flavor was delicious, but the texture was very tough and chewy. I’m not sure if I used too much/too little baking soda, didn’t boil long enough, baked them too long/too short, or if using baby reds was where I went wrong. Would love to figure it out because this seems like a really promising recipe.
Shouldn't a food lab have I dunno smart people walking around it? LOL That's waaay more than 5 tbsp oil. thats 20 tbsp
Grazie
Re-Name. Garlic spuds!
I'm trying it as we speak! I might have burned the garlic, they didn't take long to cook in the oil!
I cannot WAIT to try this.
Making this tonight.