The Food Lab: How to Roast the Best Potatoes of Your Life
Vložit
- čas přidán 2. 06. 2024
- Read up on the full details here: www.seriouseats.com/2016/12/th...
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. - Jak na to + styl
Interesting...clearly Buzzfeed saw this video and decided to take your recipe and share it as their own. So not surprised.
Buzzfeed is full of shitheads that don't know how to cook.
ur a shithead
Anthony auigfbas : No u 💩💩💩💩
小孩子 The ultimate, tried and true come-back. Works for all ages and species!
Anthony auigfbas no u
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
@Aidansreviews 1gram of water at 1 degree Celsius has a volume of 1cm by 1cm by 1cm and requires 1 Joule to heat by 1 degree. Tell me that's not neat.
Aidansreviews Productions you’re a moron
@@poacher5131 sorry but it is 1 cal which is not metric: 4.2 J = 1 cal
Hey is the temp. in f or c?
@@saintricardo8746 "preheat the oven to 230 degrees CELCIUS or 200 if using convection".... it's not that hard to read lmao
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!!!
JAMAICAN CURRY CHICKEN czcams.com/video/_y4Fh9NBg3s/video.html
Aqü1
My first Lopez Alt video after years of listening to Babish sing his praises.
I would pay so much money to have these delivered to me rn
Sophie lol I’m lazy like that too I’d rather pay for it than do it myself 😂
If you have all ingredient available why don't you try..... Might be you could cook better than this one .... You never know.... If you do try there is atleast chances to fail
Where you live will determine how much I'd have to charge you to deliver. LOL
How much are we talking about? If you live near Nyc, I'll make em tonight!
I would dip mine in mashed potatoes 🤷🏾♀️
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.
Thank you!
Thanks 😀
Shoot I read this after I put the potatoes in the oven already 😓
Not really just have a hot oven
@@ice60629 Good luck scraping the potatoes off your sheet pan bud. lol
Trust me, try it. It makes THE best crispy potatoes ever.
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
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.
Right! My heart skipped a beat!
This recipe honestly changed my life. Got me out of bed during a deep depression just to cook.
That is good to hear sometimes food can be a comfort for your soul
Cooking is a great therapeutic activity. There’s just something about being able to nourish yourself!
This is a soul food recipe...ur soul demanded it..too cute 👍
@@maccybear8093 why so cunty?
@@maccybear8093 ah I see you are depressed. I'm sorry man I hope you feel better. Try not to project on to strangers, though, it's unbecoming.
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.
Why thanks!
JAMAICAN CURRY CHICKEN czcams.com/video/_y4Fh9NBg3s/video.html
Don't swear
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.
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.
I'm here because the algorithm willed it.
A surprise, but a welcomed one.
Incite
Praise be to the algorithm.
Magnificent never knew this
🤣😍
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!
JAMAICAN CURRY CHICKEN czcams.com/video/_y4Fh9NBg3s/video.html
Made these for my family, and they indeed said they were the best they’d had! Thanks Kenji.
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!
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.
Noted thx a lot
JAMAICAN CURRY CHICKEN czcams.com/video/_y4Fh9NBg3s/video.html
Hey,good tips,but how much soda to add ,I couldn't understand
@@LadyJulia13 I normally put in half of a teaspoon of baking soda powder
What does the soda do I didn't hear
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!
I was just going to say. It's so time consuming! I think I would only make this if I would cook it for someone else. Kinda strange that I don't think I'm 'worthy' of spending over an hour on potatoes just for myself.
Made them too. Worth it.
@PsychicMeows I don't have a scale. You want me to go buy one and get back to you?
Time consuming/special occasion?? Here in the uk we make these for every Sunday family dinner. You can’t beat a good roast dinner on a Sunday
skip the garlic and rosemary roasting, just bake the rosemary with the potatoes and the only time actually spent working on this is 1 min cutting and 1min tossing.
Hey man, I made these and they came out freaking delicious. Had to redo the garlic and rosemary crumble because I ignorantly threw them out, but I had enough time because the potatoes took like 45 minutes in the oven. I'm going to use this method to try it with a peppery paprika tex-mex kind of spice mix. Thanks for sharing man!
I've been making these for years since seeing this video about 5 years ago. Everyone absolutely loves them! 👨🔬🥔👌🏾🤤
me: oh shoot I don’t have baking soda.. nevermind I’ll just do the recipe without it
him: *explains how baking soda makes the whole difference*
me : *on the way to the grocery store to buy some baking soda*
😄😄
Apple vinegar also helps
How do you use Apple cider vinegar in it?
@@DharaPatel-sj7pf Just add a tablespoon into the water instead of baking soda
Vinegar is acidic, so it won’t give the effect a base will
Why do they look so good😭should probably not watching cooking channels when my fridge is empty AF
Same
I just started fasting. Nothing in the fridge or house to eat. Watching cooking shows us strangely satisfying.
I come back to this video every Christmas. Love this recipe so much.
I've tried this recipe yesterday for dinner to go with my salmon. Omg it's crispy n crunchy on the outside n soft on the inside. Delicious..!! Thank you for sharing!!
very smart separating the herbs and oil then readding!
I just made it and the result is amazing, I've never seen this crunchy texture anywhere else, thanks a lot for that fantastic recipe
Wow, I made this for my husband tonight. He couldn't say enough good things about it!!! Thank you!!!!!!
Love the presentation of your video! finally someone puts a nice clear large font on the videos! so easy to read! Thank you loved it! ❤️
3:23 I wish they served these at Restaurants instead of offering me Fries/Hash Browns...
Vaishnavi V go to taziki’s
Most restaraunts i go to have those kind of potatos lol
Yea but restaurants serve food they can make in a short amount of time. They can cut corners on some of the steps but I doubt they’ll taste the same as the one in the video.
move to europe
@@timlawson8945 It’s roasted potatoes. They exist outside of Europe.
Made these today for mother's day and they were absolutely delicious! Only trouble was getting the aromatics to stick after they came out of the oven but we just sprinkled them over some steamed broccoli. I love that your channel has helped me get more into cooking during quarantine.
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!
I love the unfussy scientific nature of Kenji's approach. I learn so much from these recipes.
Kenji, I just want to say your videos are amazing for those of us trying to learn some new tricks! In Culinary school we are taught to ALWAYS start potatoes in cold water because they won't cook evenly (and also something about the starches not gelatinizing properly, who knows) but when roasting like this, you need the outside of the potato a little mushy and banged up. Wonderful idea!
Exactly!
I made these twice!
First time it seems like a lot but second time is much easier since you’re more familiar with the process.
I used thyme instead and they still turned out so good. Absolutely love them.
I made these again the other night, I've made them a good 8 or 9 times now and they're by far the best recipe for anything potatoes I've had. I've tried a lot of different recipes, too, but these really are the best
guys you are so fun to watch and follow! thanks and keep the amazing work going! cheers to you !!!
These are amazing! I make them for my family often and we can’t get enough! My 9mo baby loved them too!
Listen to them hit the bowl, I could cry I'm so happy right now.... THANK YOU! My favorite food.
😁
Works like a charm! I did this a couple of times including Christmas Day (2020) and they were superb! Many thanks indeed.
Quick, easy to follow instructions and straight to the point. I wish more cooking videos were like that
I just made these and they are the best potatoes I've ever made. Thank you!
I saw this video and had to try it and see for myself. I dont think i have ever made potatoes this good. My husband said this was one of the best, if not best, potatoes he ever had. It had a very nice crunchy exterior with a soft interior. Superb. The only downside is that it took some time. Plan on 1 1/2 to 2 hrs from start to finish. It took alot longer to bake. But i agree w my husband. It was definitely worth waiting for. Thank u so much for sharing the technique and science behind this fabulous dish. Subscribed.
Didn’t realize Kenji’s production quality was so good back then. I must admit I prefer the classic go-pro cooking style videos, but damn.
JAMAICAN CURRY CHICKEN czcams.com/video/_y4Fh9NBg3s/video.html
So these are an instant hit in my family. I've made them twice in the past month for them and everyone loves them. So do I. Awesome recipe with yukon golds. Love the deep flavor.
These are the best!! I first found it when it was just uploaded, never tried it until after I got married. We make them all the time now, my husband calls them “crunchy potatoes” and is willing to wait on them to be ready even if they take a long time. Thank you for this recipe!!
I make these about once a week. Even my picky 6 year old loves them. They always get huge compliments when people come over for dinner!
I just made this today, my guests love it so much. It’s delicious! Thank u!
This definitely is the best recipe I have come across ... thanks for sharing ... I'm anxious to try it
They look amazing. I can't wait to try them. Thank you so much for posting.
I made these for the family, and they loved it. Thank you for another amazing recipe!
BEST POTATOES EVER. Accidentally overcooked the potatoes, but it was fine, I just skipped the tossing part because they got the same effect just by over cooking 😅 Still came out crunchy on the outside and soft on the inside. Added finely chopped leek instead of parsley because I didn't have any, loved the subtle onion flavor :)
Hi J.Kenji. Thanks a lot, it worked out great. Keep safe you and yours.
I just found this video of yours and it was enough for me to subscribe. Great tips and clear instructions. Totally a pro. Thank you so much.
I've always made delicious, crunchy roasted potatoes, but the trick with the baking soda is new to me! Those potatoes look amazing! And I found this video just in the right moment, because the day after tomorrow I'm cooking a family lunch with roasted potatoes - I'm definitely gonna use that technique!👍🏻
Saw the video last night and made these for breakfast. I pan fried instead of baking and honestly still turned out really good. This channel made me wanna cook for no reason and I’m proud that it can do that.
It is my third time making this roasted potatoes and I am amazed every time!!!! Thank you for the recipe, love it 🎉🎉
I just discovered your channel, and I can't wait to give this a try. Those potatoes look perfect! Looking forward to more videos.
I've done this. They are awesome. Next level potatoes
These look REALLY good, Thanks form sharing.
This recipe worked a treat. Tried it last night and the potatoes were exactly what I was looking for, they were excellent
“Just check out those micro-blisters!”
I've made these potatoes several times, and they are absolutely delicious! Forgot about them for awhile, but stoked to cook up some more :)
I just made this for some friends and three of them asked for the recipe. It felt so good :D. Thanks Kenji!
I have to be honest, at first, I did not believe this recipe to be revolutionary. Just 2 simple twists: bakind soda and infused seemed just too little to bring the dish I know to the next level. But boy, oh boy, how wrong I was. This recipe is exceptionally good and I haven't eaten anything else for the past 10 days, just changing the infusion herbs, and they all come out beatifully. I need to pay more attention to your recipes in the future!
PEOPLE ARE STEALING YOUR RECIPE
ohhh yes Jamie Oliver stole it even before it was published hahahaczcams.com/video/Pvb1Pt_ZVbU/video.html
@@lurchamok8137 Dummy, Jamie didn't use the important ingredient baking soda which will crisp up this potato. That's what people are stealing
@@blognewb ohhh sorry Mr. Einstein . Dispite of that miracle cure which people throw on chicken , beef, green beans and so on, this is 95% what Oliver did and believe me, they get crunchy as hell. The most important step and at the same time the biggest disatvantage is to pre-cook the potatoes until the surface looks fluffy after tossed in a colander. But to be honest I am not a fan of either methods. You can call the inside fluffy or creamy, I would rather call it mushy and overcooked. It's more like fried potato puree.
@@lurchamok8137 wtf
Can I not use this at home? Will you guys bust down my door and kill me?
Idk why I laughed so hard at “look at those microblisters!”
it's so funny
It's a strange phrase, and not very appetizing.
I LOVE Potatoes, and that recipe looks superb! Thanks, J. Kenji!
Kenji, I have made these a few times. My wife has requested them for Sunday dinners 4 weeks in a row. They quite literally are the best roasted potatoes ever.
I'm ready to take that entire bowl to my room rightnow & just inhale them while watching netflix lol. Will be trying these VERY soon! Thx for the recipe 🙏💙
Kenji, my whole has been a lie. With this potato recipe, my life has truth. Thank you!
Such an awesome, informative yet concise and practical video. Awesome editing too.
I honestly can't believe how easy to follow this video was to make these amazing potatoes. I recommend to the highest degree! All you have to worry about it giving yourself enough time to do this and whoever you are cooking for will never stop talking about this recipe!
Oooh so glad you tube recommended this to me!
Will be trying! ❤️
How were they?
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.
like i know you did this, but it's rly enough tbf
Looked this up again for Christmas and noticed I didn't like and left a comment which is rude of me. Caus I'm using this recipe for 3 years now and they are a legend among friends and family. So big thanks to you Kenji for making this tutorial. The cooking in baking soda and heating the oil with herbs were a game changer for me.
Those looked amazing!!
It's so weird to see Kenji. I'm so used to his POV.
The best roasties I’ve ever had in my life was in Ireland, and this is the same method that my friends used. They were so good!
czcams.com/video/jmurwrHPWsI/video.html
Excellent video. Clear cut and to the point. Thank you
It's so nice and easy to follow your videos and the outcome is absolutely delicious every time. Thank you so much 🤗
I am so trying this, I'm drooling tight now 😂
awesome recipe. very similar to Heston's. I might use beef dripping or goose fat instead for flavour. and maybe use more too!
They look good. I am going to try your style tonight. Happy New Year.
Probiere ich aus! Danke und einen guten Rutsch!!🙋🏻♀️👋
i will make them and will add lemon zest. luv kemon and rosemary together.
gracias Kenji
No la habia pensado esa!!! Voy a probarlo con ralladuras de limón!!
This showed up randomly. Looks good, I’ll use it
Have always been roasting potatoes using the almost similar Scott Rea method (traditional British) but am going to definitely give this a try. They look mouth watering. Thanks.
Nicely done, sir. Will take this approach tonight.
Just showed this to my wife. I'm smoking 15 lbs of Standing Rib roast for Christmas, this will be the perfect side dish!
I've had these once and was desperately trying to find a recipe to try myself. Thanks.
Turned out delicious! I also added some thyme. Lovely. 👌🏻
I’ve used this recipe several times and it’s a hit!
👍 my potatoes were delicious!! Thank you very much.
Watching this in lockdown i might never leave my house. Rosemary from my herb garden
Great video. Well shot, great instructions and clear information. Super!
Made these today. FANTASTIC & FAST TO MAKE!!!!!!
OMG - HOW did I miss that you have a YT channel Kenji? Subscribed!
Watch-Cook-Eat-Repeat 👍🏻♨️
Thumbs up for good work!
Thats right! Nice roast!
I've just made this and it taste SO GOOD. I don't really want to use potatoes with skin because i bought from traditional market and i'm so glad i found your video. Thank you!
This looks so good. I love everything with potatoes.