The Best Crispy Roast Potatoes Ever
J. Kenji López-Alt's legendary ultra-crispy roast potatoes. The secret: boiling with baking soda creates a mashed exterior that crisps up perfectly in the oven.
Active time: 30 min
Ingredients
Equipment
- Large pot
- Rimmed baking sheet
- Small saucepan
- Fine-mesh strainer
Instructions
-
Preheat oven: Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection.
-
Boil potatoes: 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.
-
Make infused oil: Meanwhile, combine olive oil (or fat), 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.
-
Drain and rough up: 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.
-
Arrange on pan: Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
-
First roast: Transfer to oven and roast, without moving, for 20 minutes.
-
Turn and continue roasting: 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.
-
Finish: Transfer potatoes to a large bowl and add reserved garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Notes
The magic of baking soda:
- Baking soda raises the pH of the boiling water, which breaks down the potato surface more
- This creates the crucial mashed potato-like coating that gets incredibly crispy in the oven
- Don't skip this ingredient - it's the key to the best texture
Potato choice:
- 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
Cutting the potatoes:
- The potatoes should be cut into very large chunks, at least 2 to 3 inches or so
- For medium-sized Yukon Golds, cut them in half crosswise, then split each half again to make quarters
- For larger Yukon Golds or russets, cut into chunky sixths or eighths
- Larger chunks = more contrast between crispy exterior and fluffy interior
The roughing up technique:
- Shaking the parboiled potatoes in the oil creates a mashed coating
- This coating is what crisps up so beautifully in the oven
- Don't be gentle - you want those potatoes roughed up!
Fat choice:
- Olive oil works great and is most accessible
- Duck fat, goose fat, or beef fat will give richer, deeper flavor
- Each fat imparts its own character to the finished potatoes
Timing:
- Don't move the potatoes for the first 20 minutes - this helps them develop a crust
- Turn and shake every 10-15 minutes after that for even browning
- Total roasting time: 50-60 minutes
Tips:
- Make sure potatoes are well-drained before tossing with oil
- Use a thin metal spatula to release stuck potatoes without tearing
- Serve immediately for maximum crispiness
- These are worth the effort for special occasions!
Source
From Serious Eats by J. Kenji López-Alt