The Food Lab: How to Roast the Best Potatoes of Your Life
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Publicado 2016-12-02
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.
Todos los comentarios (21)
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Interesting...clearly Buzzfeed saw this video and decided to take your recipe and share it as their own. So not surprised.
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I would pay so much money to have these delivered to me rn
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For many years I have been proud of my ability to make a nice roasted potato. Holy smokes! Was I ever wrong! I made this recipe of J. Kenji's today (actually followed the recipe) and forced myself not to change the methodology or ingredients in any way shape or form. They turned out absolutely gorgeous! Thank you chef!!!
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My first Lopez Alt video after years of listening to Babish sing his praises.
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For 2kg of potatoes 2L of water 30g of salt 3g of baking soda preheat the oven at 230° degres celcius or 200° if using convection
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NOTE: You need to preheat the sheet tray WITH the oven. Adding the hot potatoes to the hot pan creates a perfect crust so nothing sticks to the pan.
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This recipe is the reason I bought the book, “The Food Lab”. Now I’m making my own sausage at home. Thanks Kenji, you rock.
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Ok when you strained the garlic I wasn’t sure if I could continue to watch this, but when you added it all back at the end…thats when I decided you were my best friend. I am totally going to try this recipe. Thanks Kenji.
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This recipe honestly changed my life. Got me out of bed during a deep depression just to cook.
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Just made these potatoes, they're awesome. You're one of those cooks who know wtf they're talking about when they come up with a recipe, Kenji.
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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!
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Just made these, following your guide step by step. We can't believe how amazing it turned out, and it's so easy! Thank you so much Kenji, literally a life changer
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I've been following this recipe ever since I found it and my family will no longer eat potatoes baked the normal way. Love it. Quick tips: -Preheat your roasting tray -No need to use a strainer, just use a pot lid to strain - To help facilitate drying, put the oil on after the potatoes have completely steam dried. Also, put the strained potatoes back on low heat and shake the pan gently with the lid off. The extra heat will dry the potatoes faster. Then just put the lid back on and shake more vigorouslu. - Allow the potatoes to cool further on your baking tray before tossing in oil and putting in the oven. The drier the potato, the better the crisp. - A little smoked paprika is nice too.
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Did this for my house Christmas meal today - everyone loved it. Apparently they were the best that most people had ever had, so thanks very much!
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You completely inspired us across most of our thanksgiving dishes this year, so thank you for everything you do! We nearly didn't make potatoes this year (expecting a smaller crowd, only 5 people), but we watched this day-of and made it, and it stole the show!
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Made these for my family, and they indeed said they were the best they’d had! Thanks Kenji.
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I just made them... the hype is TRUE... AMAZING... I will probably save this recipe for special occasions since it is a bit time consuming just for a side-dish (and double or triple the batch for sharing). Thank you for the recipe!
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I'm here because the algorithm willed it.
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I still have yet to make these. There's just so much delicious food to make, I swear I'm never going to run out of good recipes to try. I'm so glad I started cooking nearly a decade ago.
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I love the unfussy scientific nature of Kenji's approach. I learn so much from these recipes.
