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Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking
recipe by NYT Cooking (@NYTCooking)
Ingredients:
- Salt: specific amount (not specified)
- Butter: enough to coat the potatoes
- Garlic: to taste
- Parmesan: as needed
- Rosemary: to taste
- Bay Leaves: to taste
- Baking Soda: specific amount (not specified)
- Black Pepper: to taste
- Additional Herbs (optional): e.g., fresh thyme, shallots
- Russet or Yukon Gold Potatoes: a couple pounds
Steps:
1
Preheat the oven to 400 degrees Fahrenheit with convection on, or 425 degrees Fahrenheit without convection.
2
Wash and peel a couple pounds of russet or Yukon Gold potatoes.
3
Cut the potatoes into large chunks. You can cut half of a potato if you want big pieces.
4
Boil the potatoes with water mixed with a specific amount of baking soda and salt. The baking soda will raise the pH of the water and help the exteriors break down faster.
- Measure out the water.
- Add baking soda and salt to the water.
5
Cook the potatoes until the exteriors are soft and starting to break down into a starchy slurry.
6
Preheat enough butter to coat the potatoes.
7
Prepare a flavor packet with black pepper, garlic, rosemary, and bay leaves if desired. Alternatively, you can directly add seasoning to the potato water.
8
Drain and rough up the potatoes to encourage the starchy surface to slough off.
9
Combine potatoes with melted butter and grated Parmesan, creating a starchy mixture on the outside for extra crispiness.
10
Spread the potatoes on a parchment-lined baking sheet in a single layer.
11
Roast in the preheated oven until golden brown, around 20 minutes, then flip them for even cooking.
12
Return them to the oven until they are a deep golden color but not too dark, for about another 15-20 minutes.
13
Optionally, toss the potatoes with additional fresh herbs like minced rosemary, then serve.