Read up on the full details here: http://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I 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. I dare you to make them and not love them. I double-dare you.
WHY THIS RECIPE WORKS:
– Large chunks of potato maximize the contrast between exterior and interior.
– Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
– Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
INGREDIENTS
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
DIRECTIONS
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
50 Comments
Hi
I tried this recipe today.
Didn't turn out as great because:
1. I used baby potatoes (instead of large potatoes)
2. With skin on (instead of peeling them), and
3. I roasted them at 180°C (lower temperature, as I baked them along with the chicken)
So, they turned out quite tasteless and weren't crispy at all.
Maybe I will bake them with more / different type of seasoning next time and used the right type of potatoes, peel them and bake at the right temperature.
PS: This was for my own notes for future reference. Nothing wrong with the recipe itself.
Not dissimilar to the normal British method when doing roast spuds with a roast dinner, which is to heat the oil/fat in as hot an oven as possible (potentially limited by already having a joint of meat roasting in there) then coat the parboiled, tossed and seasoned spuds in the hot oil or fat so they begin to brown, before putting the tray in to roast. Intrigued by the baking soda tip, will have to give that a go. People here sometimes toss the spuds in semolina or flour to help with a crispy coating.
Sigh…
I've tried making these a number of times. Probably made them about 10 times, and only once has it ever worked properly. Basically given up on these for good. I mean, even when they've 'failed', they've still been bloody awesome. But if I can't get them to work properly, consistently, then I just don't see the point given all of the fussing involved with making these over just slicing up some potatoes and throwing them in a tray.
you dont have todo that. peel heat for 10 mins in water. fluff in col lender add to 100g butter salt pepper. 200 degrees turn every 20 mins 4 times done.
Man shows common cooking technique on Youtube. Youtube commenter thinks everyone else is stealing it 😂
Bro just say keep the used garlic and rosemary on the side I threw it away already 😭
Yummy 😊
OMG THIS IS AMAZING Thank you Sir for this great video
This is PURPLE FOODIES recipe. You stole it.
These look REALLY good, Thanks form sharing.
Kenji is terrible.
if you don't have baking soda, you can also just toss them around in the pan after draining to make them fluffy, then add salt at this point to lock moisture on the outside, keeping the inside fluffy.
Just amazed at the amount of videos on here that claim to be the best. Brits don't need telling how to cook roast spuds from an American. Best ever?? Highly debatable. UK
pTato!
So fantastisch mit diesem Rezept! Normalerweise mache ich Rendang mit Reis, Aber heute möchte ich es durch Kartoffeln ersetzen, Und dieses Rezept passt sehr gut zu meinem Rendang 🙂
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Best tasting roasted potatoes recipe that I’ve tried so far. Just wish it didn’t take as long to roast. Otherwise, it’s perfect. 😋
Adam Garret put me onto you 👍🌹🐨
I’ve used this recipe several times and it’s a hit!
Wowy!!!
join khal & add your lovely recipes
Good way of getting a nice crust is to just let them rest after being par boiled. The moisture on the exterior escapes and they take oil better.
It is my third time making this roasted potatoes and I am amazed every time!!!! Thank you for the recipe, love it 🎉🎉
Simply genius recipe.
I've made this 5 or 6 times ! They always come out fantastic ! I've shared the recipe, actually I"ve forced it on them , with my best friends and family.. these are really good !!!
Wow super yummy and healthy 😋 thanks for sharing, new friend to your channel 😊
It seems to be as crunchy as the McDo potatoes .
I want to make the same but braised / cooked in the coal ( in an alumnium foil), in a bbq . My wife says it will turn all mashed and adios the crunch… What do you think? Thank to the baking soda trick and a touch of corn starch ?
OH man what a gem !! thanks for sharing this banger 🤩🤩
I just made this and it was delicious thanks
OUTSTANDING!!!! Thank-you for this excellent teaching and amazing recipe! I don’t think I will ever roast potatoes any other way, EVER AGAIN!
L O L!
Buena receta Kenji-san, las papas horneadas quedaron increíbles, les gustaron a todos.
Hey, Kenji Lopez-Alt! You are our favorite cooking teacher! We have your big white cook book, and always go to you first! Thank you for being such a sensationally sensible cook (and chemist?)! Thank you for reminding me of how I boiled eggs when I was a teenager, and never had a problem peeling them!
Great
Wow, someone posted a link on reddit of these wonderful potatoes, very happy about that!
What I like to do with roasted potatoes is adding some "oriental" spices like Tandoori or Ras el Hanout.
After the oil toss, can I let them cool and then freeze them? I want to have them on hand fo small batches in the air fryer for my kids to have on hand.
In this recipe and all the copycat recipes, they crisp the potatoes on a pan without a rack. Is there a reason for that? I would assume put them on a rack allows better airflow and for them to crisp up better
It's so nice and easy to follow your videos and the outcome is absolutely delicious every time. Thank you so much 🤗
It's funny how I'm so dogmatic that these are the best way to eat potatoes but my wife prefers a very different method that produces a larger less crispy roast potato and swears by them
I'm making these for the first time in a few years today after her getting her way far too often
👍👍👍
Theres no fire in this so stop calling it roasted!
This is awesome; excellent roasted potatoes.
Amazing
Yeah, right. This is never gonna happen.
I hate when people say "alkaline" instead of the correct "basic." Did no one take high school chemistry? If you're going to talk food science, you should at least know what someone who took high school chemistry knows.
"Alkaline" refers to rare earth elements. Basic is the opposite of acidic.
Wow them are proper roast potatoes, look amazing
Just came here randomly after I don't know how long to thank you Kenji for this amazing video! Every time there is a roast lunch, which is normally every Sunday in my house, I make these potatoes. That's how much I like them and how amazing they are. I got so lucky to not only get recommended this but to decide to try the recipe as well. Keep up the good content!
by far the best potatoes ever. i have made these for years, but i completely forgot about the baking soda. gonna have to do them again today, but even better now!!
This is the only roast potato recipe worth following. Nothing else will ever compare.
I've been coming back here for 3 straight Thanksgivings. I am Queen of the taters because of you
too much work :"(