Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking
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- čas přidán 11. 01. 2024
- Get Kenji's recipe: nyti.ms/3vtnYMp
These potatoes from J. Kenji López-Alt combine the fluffy interior and crispy exterior of the best roasted potatoes, with the crunchy cheese crust of Detroit-style pizza. In this genius recipe, Kenji boils the potatoes with baking soda in the water, which helps soften the potatoes’ surface and releases starch. This starch then combines with Parmesan and melted butter to make a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell. This is the potato recipe you never even knew you needed.
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Here's Kenji's recipe for Extra-Crispy Parmesan-Crusted Roasted Potatoes: nyti.ms/3vtnYMp
Paywalled. 😟
Spray your parchment with non-stick spray before hand-problem solved.
Thank You!
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@@denisesudell2538b
thank you for leaving in the sticking part and including the explanation for what may have caused it and how to fix it. roast potato sticking is probably the number 1 problem most amateur cooks face when trying to make it.
I grease a stainless steel baking sheet with peanut oil, and I never seem to experience sticking...
It’s always nice to see that nothing is ever 100% perfect and you can make mistakes too
I use silicone mats to good results, but then you have to wash them and my kids with sensitive noses say they smell like dish soap
I agree.
When I want browning, I tend. to go with foil. Just seems logical that a metal would conduct heat better, but I could be very wrong.
It's the cheese
utensils optional day is such a kenji thing to do and it's so adorable. love how he embraces play and choice in meals with his kids
As a new dad it makes me tear up when he says stuff like that. Such good ideas
Kenji is so good at explaining things.
Best in the business.
Because he says sh*t he makes up with authority and no one dares to question him. He speaks out of his a** quote often, but no one will check him. SMH.
@@slipspectrum9253 What has he made up?
Kenji is a narcissist and uses his toxic twitter fans to harass and bully people.
@@thelasttaarakianBS. Example? Dude literally calls out toxic comments all the time. Please cut the crap.
Here are the ingredient measurements to follow along:
3 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks
½ teaspoon baking soda
2 tablespoons kosher salt, or 1 tablespoon table salt
4 dried bay leaves, preferably Turkish
1 tablespoon whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 thyme or rosemary sprigs, or a mix
3 tablespoons unsalted butter, melted
2 ounces finely grated Parmesan (about 1 cup)
Kosher salt and freshly ground black pepper
how much water? He says he needs to measure the water, for ratio, then never tells us?
@@gizzyguzzi 2 quarts.
Thank you ❤
"i hope someone comes up with a better way so i can learn"
what a humble G
Something from baking is to add a light layer of flour along with your fat to create a good non stick coating. Could work well
as always Kenji rocks. a video where things don't go perfectly to plan ends up showing the process of how to adapt to the circumstances. this is what 'cooking' actually is imo. it's the process
It's a shame his roast potatoes are chunky chips instead. Whole potatoes or simply cut in half, is what a roast potato should be.
@@AGENT42061whole?? you must be working with some tiny taters mate, i’m almost always cutting them into quarters or thirds.
i do agree kenji’s are quite small but they are roast potatoes, chips aren’t roasted
@@intraum what makes you think they're small?? 🤦♂️
@@intraum kenjis are roasted chunky chips then..
My dream episode is Sohla & Ham & Kenji! Maybe a Mystery menu episode with a guest? Or Mystery menu with two teams in a VS battle? A man can only dream...
💯
Kenji is the GOAT of cooking content on youtube. Him and Jacques Pépin.
We made Kenji's crispy chicken wings twice already and they were declared the best wings ever, so I know this potato recipe is fab. Brilliant man.
Ain't gonna lie, Serious Eats and especially Kenji is my go to for a new recipe. I've never been lead wrong, ever, and later on I'll read the whole article and learn exactly WHY something works- a recipe is nice, but learning why so I can iterate on my own is amazing.
Also, this method he shows for roasted potatoes? Is absolutely my go to and is just as fuckin' awesome as you think it might be :)
@@hypermagical_ultraomnipotence What a rave review, nice! I like how he teachers you the why, and not just here's a recipe, good luck. His Wedge salad with Blue Cheese Dressing is also incredible.
I did the crispy chicken wings with this potatoes and it was delicious 😋
@@arlenesolis024 Whoa that is an epic combo! I was just doing some grocery shopping online when I saw this comment pop up, might need to buy more wings and potatoes now :)
9 Russett potatoes ("a couple lbs"), 2 qts water, 3 tbsp salt, 1-2 tsp baking soda, plus 1/2 c parmesan. You shouldn't need to pay for this simplistic, but helpful recipe. I am eyeballing, but if you ever worked in a kitchen, you know that's close. Try it and experiment from there...
I've had that parchment paper mishap more than I'd like. It finally dawned on me - if you have another baking sheet available - put it face down (with another piece of parchment, or without) over your first one, invert the whole thing, then the potatoes are reversed on your new sheet and it is much easier to peal the old paper off what is now the top of the potatoes.
You are a genius!
I started doing that with my homemade croutons years ago and it a) saves the time of tediously flipping each piece, and of course b) contributes to an evenly-browned final result. (Haven't bought pre-made croutons since Jimmy Carter was in office....which, along with store bought croutons, is yet another dark chapter in history.)
Such a useful tip, thank you 🙏
Parcooking the potatoes is the secret!! I never had crispy roasted potatoes until I incorporated this step. Even cold boiled potatoes can be roasted for great crispy potatoes.
Question ... if you parboil the potatoes, prep and bake the next day. Would this work out?
@@sylvia1234Yes, let come to room temperature first. May take a little longer
Knowing how these sorts of productions are typically done, you guys probably brought Kenji in to shoot multiple videos on the same day, so I'm super hyped for more upcoming Kenji+NYT videos! Not that I don't already watch all his home cooking videos.
You can see the oven is already off the second time Kenji pulls the tray of taters out of the oven. This happens at 5:55
@@pibblesnbitsNYT is one of the worst offenders for that type of food channel editing.
@@pibblesnbits and the parchment paper is gone
@@chunyoo 5:40 he took them off the parchment before putting in the oven the second time. Also, you can turn the oven off before you take things out...
You already made a crispy roast potato recipe. There was absolutely no need to make it better and yet you did. We all thank you for that 👍
I so love this man! I‘ve been following his channel for some time now - he is such a genuine person with so much love not only for food but also for his child and the dogs. And I must not forget to mention all the information he provides around the chemical background, potential alternatives when preparing a food and all very practical. Definitely one of my all time favorite food channels.
If it's a Kenji video, I click. Even if I have his cookbooks at home and I've actually used the recipe, I still click.
Then you support an animal abusing diddler
I appreciate that this shows errors and setbacks, since learning to recover from those are part of the process. Good level of underlying chemistry to keep in mind. Can't wait to try something like this
He is INCREDIBLE--His Wok Cookbook is AMAZING!
It’s weird seeing kenji in a well lit studio and not through a go pro lol
LOVE this. Thank you for keeping the "stuck potatoes" in the video (more real). I made these and they were awesome!
I always love the simple way you walk folks through things. This recipe looks incredible and will definitely be on my near term list.
Hey all, if you liked this video, you really should check out Kenji’s channel. It’s has more informal camera shots (most of it is from a POV camera Kenji wears while cooking), but the content is similar. Doesn’t just tell you what to cook, but tells you the “how,” “why,” and where you can make adjustments for your own tastes or situation. Kenji is my first “go to” when I’m getting ideas for a recipe.
I have trust in anything that Kenji cooks, but I can't watch the GoPro POV videos. They give me a headache!
such a basic, yet sophisticated recipe. thank y‘all❤
KENJI! We love when this friendly face appears on the NYT cooking channel. He is always welcome at our stone-mill and bakery in Lynn, MA.
This is the greatest NYT content right now. Thank you.
Kenji is wonderful and such a great teacher! Yay!
This recipe really highlights learning how to cook in the northern UK
Kenji is the best chef I have ever seen on CZcams! ❤
One of my all-time favorite food people! These are fantastic.
Baking soda marinade for tough cuts of meats is literally magic too. Thank you for the great recipe and demo Kenji.
This recipe is incredible. Can attest. Serves as a base for a reasonable homemade poutine if french fries aren't an option.
This potato recipe by Kenji are 100% tasty. I've discovered his video about 2 years ago & since then I'll always make potato like his recipe.
I like to add a good tablespoon or two of chicken bullion base to the water as mine are boiling. It helps cut down on the salt and flavors the potatoes. I watch a lot of youtube cooking shows and when I learned about roasties a few years ago from Sorted Food, they've become a "special dinner" staple in our house. Christmas, Valentine's day, birthdays. We love them. Husband: "They're so buttery!" "There's no butter, I tossed them in that infused olive oil I make." "Omg..."
Just made this. Came out amazing! Thank you for this!
We need more Kenji videos. Please and thank you!
These we simple and amazing. Thanks for sharing.
I’m making this in an hour, looks delicious. Thank you for the easy to follow directions.
I've tried adding a step that works well. After boiling them put the taters on a sheet tray and leave it in the fridge for an hour or so. Then you toss them with the oil. This dries them out a bit and gives a better crunch. I suspect because your frying a bit more and steaming a bit less.
Everyone needs a Utensils Optional Day of the week when eating!
It changes a lot of how things are eaten and enjoyed, especially with a group dynamic. Eating slow and talking a lot is a great way, but only for large meals.
I lived with many Indians once overseas, and while different it can be great way to enjoy a meal (also a messy; always have a wet towel or some way to clean your hands while eating, and drink with one hand and eat with another, it saves time).
Kenji's technique for roasted potatoes was featured about a year ago on the "Chicken Cacciatori" episode of the CZcams Channel --- "NOT Another Cooking Show." Steve demonstrated it very well and I have been using it ever since.
Thanks Kenji!!!
Love it! Looks too delicious! Thank you for your beautiful cooking video!
Been making these for a few years (from SE) and I always use red potatoes, preheat the sheet pan with a bit of oil and without the cheese (but will definitely try it next time!) Kenji is the best!
I've made the Serious Eats version of this recipe many times (not with duck fat though), and it's absolutely worth the extra fuss. Nothing is wrong with simple herbed roasted red potatoes, but these crispy ones are on another level.
Just tried this for the first time about a month ago for Xmas: weird timing for the video to come out. Best roast potatoes like this ice ever made.
Really appreciate all the great content from kenji.. the comprehensive, granular, empirically based analysis of everything is particularly nice for someone who thinks like me.
ive made these a few times without the cheese. there are worth it, very good recipe
just an amazing recipe. super great fry replacer cant wait to try!
The science in this discussion is great - geeking out here!
You’re looking SO great these days, K!! Thanks for the tips-as always ❤❤
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
These potatoes look absolutely amazing! So delicious!
These cooking vids are interesting because the chef's ability to explain is as important as recipe and procedure. Kenji you are a real pro! Every key detail explained. Thanks!
Londoner here. I've been making roasties like this for years! I also follow this recipe for potato wedges, but I parboil them so they don't completely disintegrate when I deep fry them in oil. Try it! The crunch is so satisfying :)
@NYTCOOKING We need to see more of Kenji!!
Love crispy! I hope to try this! Thx!
Kenji is my favorite part of the internet.
Simple but delicious
Can't wait to try these. Thank you.
This looks incredible!
Saw this as mine were almost ready to come out of the oven. Reheating some roasted onions at the same time
thank you Kenji
This looks so good I want to try them.
Kenji is a treasure, what a lovely guy
Sounds great, an economical delicious dish with ingredients you don’t have to go hunting all over town for! I will try this, with Kenji’s tips usually being spot on.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Wow, Kenji looks great!!
Kenji is so great!!!
"i hope someone comes up with a better way so i can learn"
me too! I think I learned this method (baking soda, twice cooked) from Heston Blumental like 10 years ago and its so good that nothing has really topped it since
Made these tonight and they were the crispiest potatoes I've ever made.
OMG those look so good!!
I use non-stick, coated aluminum foil instead of parchment. Works really well!
Thanks for showing us your failures, too. We all have 'em and it's nice to see you revealing this experience we all share.
Kenji is the best and the reason I subscribe to the NYT
Works great, learnt the baking soda trick many years ago on Americas Test Kitchen and have been using it ever since.
Baking soda is a new thing for me! Will certainly try!
very fine looking roasted potatoes, definitely the taste will be very good....
looks very delicious
Wicked... the little bits of browned cheesy goodness were a bonus. F'n delicious!
Best roast potatoes are roasted in a good amount of goose or duck fat. Secret tip is to allow the water to evaporate off the par boiled potatoes before tossing vigorously in a heavy dusting of plain flour and semolina (the latter for extra crunch), then roast in a much deeper baking tray and that has been pre heated with at least an inch deep high temp goose or duck fat. We’d never use Parmesan for the reason he suggests which is the protein will burn/get bitter. Also we would cut the potatoes at oblique angles rather than cube it, which he is essentially doing, to create sharper angles and thinner and thicker parts in the same piece of potato, so you have parts of the potato that are crisp all the way through while others are a crispy shell with fluffy interior, all in the same piece.
Yep, agreed on all counts. Cringed through this video knowing key elements weren’t being shown.
Just got my SIGNED Food Lab book thank you Kenji ! 👍
I’ve made your serious eats version with the garlic oil and it’s lovely
Yummy ! Thank you Kenji ❤
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
So eloquent and so knowledgable. Love you, Kenji!!!
Wow thank you so much. I was craving super crunchy potatoes. Can I use this recepy for sweet potatoes too?
Looks so good. Can't wait to try this one!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I know this is extra dishes/clean up, but the flipping portion can be solved with a few extra tools. Specifically silpats (plural) and an extra baking sheet. Bake the potatoes on a silpat lined baking sheet. 5 minutes before flipping add an additional silpat lined baking sheet on an empty rack in the oven to warm up. When it's time to flip the potatoes place the spare silpat (now hot, use mitts or dry towels) and sheet over the top and flip in its entirety. This saves some time (and fingertips) from individually flipping each potato by hand, and doesn't interrupt the baking process as much as they can more quickly return to the oven. The ONLY vegetable I've had an issue with sticking, slightly, to silpats has been winter squash. Potatoes (even frico coated ones) release easily from the silpats
edit: Love the content Kenji! Been following for years and I've been making your original serious eats crispy potato recipe for a long time now. They've become a family favorite!
Well done James!
I accidentally made these in a pan once cooked in bacon fat. I was a little too rough with the potatoes and they ended up being the best potatoes I've ever had. Soooo good!!!! Just keep your eyes on them so as they don't burn.
These look delicious.
Love it!!
I like it when kenji is sciencey when cooking.
Thanks, this video had a bonus learning experience, i.e. that it is OK if the potatoes stick, it won't ruin your dinner, it is just an annoyance, and we learned to work at the sticking, be patient and it will all work out in the end.
I have a very similar recipe, but I add large chops of onion, which also come out crispy and caramelized and delish!
Also known as a worse recipe.
You can stop your search for the best roasted potatoes. THESE are THE BEST!
Just made it for dinner! Ty Kenji! Combined your Serious Eats recipe and this for a rosemary-garlic-infused butter tossed w grated parmesan - the crunch & flavors are soo addictive! I actually passed up a chocolate lava cake just so I could squeeze in more potatoes ;p. NYT Cooking video content has been elevated by Kenji’s accessible style :D
NYT editing made for the perfect amount of Kenji tangents 😉
Thanks Kenji!
thanks for the baking soda tip!
Love watching him.
Kenji is one of my favourite chefs, but there's an element of gilding the lily here.
These potatoes are magnificent even kept very simple. Parboil in salted water as he says, then toss with simple salted butter to create that mashed potato layer.
Into a hot fan (convection?) oven at 180-200C for 30-45 minutes (check at 30, leave longer if not glass like on the bottom).
Don't use parchment paper and don't flip them, the potato bottoms will go glass like pressed against the heavy roasting tray and be the most delicious crispy things you've ever tasted. The tops will still get nice and golden crispy too. If you want extra flavour, toss your herbs / garlic / pepper etc at the end when they're still hot just out of the oven. Typically we'd serve with a rich gravy in the UK (as well as herb, onion, and garlic heavy stuffing), so extra aromatics for the spuds aren't necessarily considered obligatory.
Great!!!
Kanji is the best. Food Lab is the best cook book I’ve ever read.
This man is a friendly genius :-)