Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking

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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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Опубликовано:

11 янв 2024

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Комментарии : 417

@NYTCooking 4 месяца назад

Here's Kenji's recipe for Extra-Crispy Parmesan-Crusted Roasted Potatoes: nyti.ms/3vtnYMp

@denisesudell2538 3 месяца назад

Paywalled. 😟

@LClarke 3 месяца назад

Spray your parchment with non-stick spray before hand-problem solved.

@melaneymattson3733 3 месяца назад

Thank You!

@bcssylf 3 месяца назад

requires subscription

@LynnWilson-rg5tw 2 месяца назад

@@denisesudell2538b

@impulsethoughts3683 4 месяца назад

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.

@tanagerffolkes5180 4 месяца назад

I grease a stainless steel baking sheet with peanut oil, and I never seem to experience sticking...

@diegoparga9324 4 месяца назад

It’s always nice to see that nothing is ever 100% perfect and you can make mistakes too

@williamraney3421 4 месяца назад

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

@lorassorkin 4 месяца назад

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.

@jrisner6535 4 месяца назад

It's the cheese

@telly_0 4 месяца назад

Kenji is so good at explaining things.

@maryantczak 4 месяца назад

Best in the business.

@slipspectrum9253 3 месяца назад

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.

@telly_0 3 месяца назад

@@slipspectrum9253 What has he made up?

@thelasttaarakian 3 месяца назад

Kenji is a narcissist and uses his toxic twitter fans to harass and bully people.

@MadLadsAnonymous 3 месяца назад

@@thelasttaarakianBS. Example? Dude literally calls out toxic comments all the time. Please cut the crap.

@booon-booon 4 месяца назад

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

@JarredBournigal 4 месяца назад

As a new dad it makes me tear up when he says stuff like that. Such good ideas

@beyondtheclouds95 3 месяца назад

"i hope someone comes up with a better way so i can learn" what a humble G

@lawrence-yx1ew 12 дней назад

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

@violasushi 3 месяца назад

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

@gizzyguzzi 3 месяца назад

how much water? He says he needs to measure the water, for ratio, then never tells us?

@grantoyston9263 3 месяца назад

@@gizzyguzzi 2 quarts.

@kyokudo Месяц назад

Thank you ❤

@intraum 4 месяца назад

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

@Ozjoker420 3 месяца назад

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.

@intraum 3 месяца назад

@@Ozjoker420whole?? 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

@Ozjoker420 3 месяца назад

@@intraum what makes you think they're small?? 🤦‍♂️

@Ozjoker420 3 месяца назад

@@intraum kenjis are roasted chunky chips then..

@PilsnerGrip 4 месяца назад

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...

@shllybkwrm 4 месяца назад

💯

@kaiju_k5042 4 месяца назад

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.

@hypermagical_ultraomnipotence 4 месяца назад

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 :)

@kaiju_k5042 4 месяца назад

@@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.

@arlenesolis024 3 месяца назад

I did the crispy chicken wings with this potatoes and it was delicious 😋

@kaiju_k5042 3 месяца назад

@@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 :)

@Phoenixz33 4 месяца назад

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.

@pibblesnbits 4 месяца назад

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

@toastedt140 4 месяца назад

@@pibblesnbitsNYT is one of the worst offenders for that type of food channel editing.

@chunyoo 3 месяца назад

@@pibblesnbits and the parchment paper is gone

@dotdot6683 3 месяца назад

@@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...

@helenrasmussen2773 3 месяца назад

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.

@extraart1 3 месяца назад

You are a genius!

@LClarke 3 месяца назад

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.)

@bbcpfghs Месяц назад

Such a useful tip, thank you 🙏

@angelaarcher2355 4 месяца назад

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.

@sylvia1234 3 месяца назад

Question ... if you parboil the potatoes, prep and bake the next day. Would this work out?

@M_Ladd 3 месяца назад

@@sylvia1234Yes, let come to room temperature first. May take a little longer

@Galactic123 4 месяца назад

Kenji is the GOAT of cooking content on youtube. Him and Jacques Pépin.

@user-be2vp3gk5c 3 месяца назад

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...

@samuraistar 4 месяца назад

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 👍

@braddixon3338 3 месяца назад

I always love the simple way you walk folks through things. This recipe looks incredible and will definitely be on my near term list.

@rumbleinthekitchen_Amy 4 месяца назад

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.

@thelasttaarakian 3 месяца назад

Then you support an animal abusing diddler

@denkenhilft1607 3 месяца назад

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.

@sydneydelarosa7472 25 дней назад

LOVE this. Thank you for keeping the "stuck potatoes" in the video (more real). I made these and they were awesome!

@nutherefurlong 3 месяца назад

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

@rmanuel85 4 месяца назад

He is INCREDIBLE--His Wok Cookbook is AMAZING!

@user-fc3pj2en3z 4 месяца назад

such a basic, yet sophisticated recipe. thank y‘all❤

@sarahferrell5458 4 месяца назад

You’re looking SO great these days, K!! Thanks for the tips-as always ❤❤

@ratboygenius 3 месяца назад

This is the greatest NYT content right now. Thank you.

@daveyE 4 месяца назад

This recipe is incredible. Can attest. Serves as a base for a reasonable homemade poutine if french fries aren't an option.

@ArnoldSmithFergusson 3 месяца назад

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.

@thelauraby 4 месяца назад

One of my all-time favorite food people! These are fantastic.

@Dark-Hound 3 месяца назад

Just made this. Came out amazing! Thank you for this!

@janicedowson7793 4 месяца назад

Kenji is wonderful and such a great teacher! Yay!

@jaredlamar 4 месяца назад

It’s weird seeing kenji in a well lit studio and not through a go pro lol

@peternowlan5196 3 месяца назад

I’m making this in an hour, looks delicious. Thank you for the easy to follow directions.

@onemightymill 3 месяца назад

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.

@graphene1487 2 месяца назад

Baking soda marinade for tough cuts of meats is literally magic too. Thank you for the great recipe and demo Kenji.

@mikemeskel 4 месяца назад

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.

@evangarcia944 3 месяца назад

I have trust in anything that Kenji cooks, but I can't watch the GoPro POV videos. They give me a headache!

@Spractral 3 месяца назад

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.

@soundmixerporter 3 месяца назад

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!

@marguiWaterland 3 месяца назад

Kenji is the best chef I have ever seen on RU-vid! ❤

@billbennington4444 4 месяца назад

ive made these a few times without the cheese. there are worth it, very good recipe

@wrathford 3 месяца назад

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 :)

@judyjrasmussen339 3 месяца назад

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.

@rhuerta707 2 месяца назад

We need more Kenji videos. Please and thank you!

@TastyTable101 Месяц назад

Love it! Looks too delicious! Thank you for your beautiful cooking video!

@obsidiancrow450 3 месяца назад

just an amazing recipe. super great fry replacer cant wait to try!

@billygilbert7911 7 дней назад

These we simple and amazing. Thanks for sharing.

@OneWorldLikeItOrNot 3 месяца назад

Saw this as mine were almost ready to come out of the oven. Reheating some roasted onions at the same time thank you Kenji

@michaelkuntsi5086 3 месяца назад

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.

@FFSboise 3 месяца назад

The science in this discussion is great - geeking out here!

@bryanhall7086 2 дня назад

This recipe really highlights learning how to cook in the northern UK

@PatriciaScarpinTK Месяц назад

These potatoes look absolutely amazing! So delicious!

@robertvecci262 3 месяца назад

Kenji's technique for roasted potatoes was featured about a year ago on the "Chicken Cacciatori" episode of the RU-vid Channel --- "NOT Another Cooking Show." Steve demonstrated it very well and I have been using it ever since. Thanks Kenji!!!

@beckyowens2586 4 месяца назад

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..."

@kevinwhite6176 4 месяца назад

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.

@SK-ki1te 3 месяца назад

Love crispy! I hope to try this! Thx!

@msalty2823 3 месяца назад

Can't wait to try these. Thank you.

@TheMTOne 4 месяца назад

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).

@karenbrown1457 4 месяца назад

Great demo, thank you! Would love to learn if the silicone layer on parchment paper ever comes off onto food. Would you do your magical research? Thanks again for all.

@roserussell9804 4 месяца назад

Yummy ! Thank you Kenji ❤

@pnwmeditations 4 месяца назад

This looks incredible!

@karenbbooth 3 месяца назад

Looks so good. Can't wait to try this one!

@liztang8999 4 месяца назад

@NYTCOOKING We need to see more of Kenji!!

@fotoflo 3 месяца назад

I have a very similar recipe, but I add large chops of onion, which also come out crispy and caramelized and delish!

@userx76 3 месяца назад

Also known as a worse recipe.

@tw1liiiiight 4 месяца назад

This looks so good I want to try them.

@PeteD 16 часов назад

"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

@GrikWorldNomad 3 месяца назад

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!

@shubhankartripathi1143 4 месяца назад

Simple but delicious

@missyvanwinkle9247 3 месяца назад

Thanks for showing us your failures, too. We all have 'em and it's nice to see you revealing this experience we all share.

@siwhoc.6031 4 месяца назад

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.

@UnquestionablyCommodore 4 месяца назад

Yep, agreed on all counts. Cringed through this video knowing key elements weren’t being shown.

@macfady2181 3 месяца назад

Works great, learnt the baking soda trick many years ago on Americas Test Kitchen and have been using it ever since.

@stellaz2595 3 месяца назад

I use non-stick, coated aluminum foil instead of parchment. Works really well!

@ThatGuy-dj3qr 4 месяца назад

OMG those look so good!!

@Prayagbhog 4 месяца назад

very fine looking roasted potatoes, definitely the taste will be very good....

@MrMacMan23 4 месяца назад

I’ve made your serious eats version with the garlic oil and it’s lovely

@zamacity61 3 месяца назад

Wicked... the little bits of browned cheesy goodness were a bonus. F'n delicious!

@michaelgutierrez4845 3 месяца назад

Wow, Kenji looks great!!

@claudiojaramillo5177 4 месяца назад

Kenji is a treasure, what a lovely guy

@VDA194 2 месяца назад

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.

@hunghunglin5122 4 месяца назад

looks very delicious

@atlast6530 4 месяца назад

Wow thank you so much. I was craving super crunchy potatoes. Can I use this recepy for sweet potatoes too?

@gpalschoi 4 месяца назад

Kenji is so great!!!

@benschoenbachler 4 месяца назад

Kenji is my favorite part of the internet.

@TheMiddleManagement 3 месяца назад

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!

@jimglatthaar4053 3 месяца назад

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.

@suhaskhamgaonkar6322 3 месяца назад

Baking soda is a new thing for me! Will certainly try!

@p.stephens9305 3 месяца назад

I have that problem with the sticking too. The thing is to jiggle the pan frequently at the beginning, let them slide around and it should prevent adhesion.

@luciafabian8915 3 месяца назад

Love it!!

@richardschneider9098 4 месяца назад

They look great, can't wait to try! I'd guess the starchy layer is what's sticking, and the Parmesan is not helping. Oven fries stick just as bad if I don't wash & soak them for 20 mins or so to remove the surface starch. But you can't wash these or that excellent crust goes away... Oil the parchment paper lightly? Might help, but might make them greasy. A few people suggested a wire rack below. Or maybe give them a few stirs early on, to try and forestall most of the sticking?

@kings-bay-2902 4 месяца назад

Just got my SIGNED Food Lab book thank you Kenji ! 👍

@ziyilauren 3 месяца назад

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