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crispiest, best roasted potatoes ever

September 8, 2018

a little food science goes a long way in this recipe from kenji at serious eats. i tried them, and it’s no exaggeration. these are like mashed potatoes inside, and extremely crispy outside.

the crispiness is amazing. the only down sides? a bit more time-consuming than your average roasted potato. they’re also most delicious on the day you make them. reheating made my batch dry out and cave in; if you’re making a huge batch for the week, i’d still go with your average roasted potato. but you can still spruce up your potatoes even if you don’t use kenji’s method…

check it out at serious eats, or just make sure to use yukon golds or russets instead of red potatoes, add a half-teaspoon of baking soda to the water you par-boil them in (alkaline water yields crispier potatoes,) and toss the chunks roughly in oil so the chunks are covered in a “mashed-potato-like paste”.

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…another tip for amazing roasted potatoes? this tip is from epicurious/bon appetit by way of mark – he puts vinegar on the potatoes before roasting, so they come out like crispy salt and vinegar chips! i tried them, although i left out the chives and used apple cider vinegar instead. no idea why this never occurred to me, but it’s a great idea! i’ll make them again for sure.

both methods are recommended to mix up your roasted vegetable routine!

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