The Best Crispy Roast Potatoes Ever (Transcription)

yield six to eight servings time estimate 100 minutes overall, including 40 minutes unattended level of difficulty easy special requirements rimmed baking sheet source Serious Eats video YouTube

J. Kenji López-Alt worked to make the best roast potates ever. The potatoes become creamy on the inside and crisp and flavourful on the outside. Cooking the potatoes in alkaline water and tossing them roughs up the exterior. The greater surface area allows a thicker crust to form on the outside of the potatoes. Infusing the oil with rosemary/garlic helps those flavours get into the crust, but separating the solids until the end prevents them from burning.

ingredient amount procedure
Water 2 L
Baking Soda 4 g (1⁄2 tsp)
Salt 25 g (2 Tbsp)
Potatoes (Peeled, Large Chunks) 2 kg
Add potatoes, baking soda, and salt to boiling water. Simmer until potatoes can be easily stabbed with a fork, about 10 minutes. Drain and let rest for 30 seconds to allow excess moisture to evaporate.
Olive Oil 68 g (5 Tbsp)
Rosemary (Fresh, Finely Chopped) small handful?
Garlic (Minced) 3 medium cloves
Pepper to taste
Combine in small saucepan over medium heat. Cook and stir constantly until garlic is just about golden, about 3 minutes. Strain the oil, setting aside the garlic/rosemary mixture.
Salt to taste
Pepper to taste
Transfer potatoes to a bowl and season to taste. Coat the potatoes with the infused oil and roughly toss until a paste builds up on the potato chunks. Spread evenly on a large rimmed baking sheet and cook for 20 minutes in a 450°F oven. Use a thin metal spatula to release potatoes from the pan and turn the potatoes a few times over the next 30 to 40 minutes until potatoes are deep brown and crisp all over.
Parsley (Fresh, Minced) small handful
Salt to taste
Pepper to taste
Move potatoes to bowl and toss to coat with parsley and seasoning.
  1. Heat water in a large pot until boiling, then add the potatoes chunks, baking soda, and 25 g of salt and stir. The potatoes should be cut in chunks large enough to require two bites.
  2. Return the water to a boil, then reduce to a simmer. Cook until a knife meets little resistance, about 10 minutes after returning to a boil.
  3. Drain the potatoes and let rest for 30 seconds to allow excess moisture to evaporate.
  4. Combine the olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan over medium heat.
  5. Cook and stir constantly until garlic is just about golden, about 3 minutes.
  6. Immediately strain the oil, setting aside the garlic/rosemary mixture.
  7. Transfer potatoes to a bowl and season to taste.
  8. Coat the potatoes with the infused oil and roughly toss until a mashed potato-like paste builds up on the potato chunks.
  9. Spread evenly on a large rimmed baking sheet and cook for 20 minutes in a 450°F oven.
  10. Use a thin metal spatula to release potatoes from the pan and turn the potatoes a few times over the next 30 to 40 minutes until potatoes are deep brown and crisp all over.
  11. Move potatoes to bowl and toss to coat with parsley and salt and pepper to taste.
Note: Preheat the oven to 450 F before you do anything else.
Use yellow potatoes for a darker color or russets for more crisp. Red potatoes become too leathery.
The extra virgin olive oil can be replaced with animal fat or other highly saturated fats.