Kenji’s Extra-Crispy Roasted Potatoes
Lightly adapted from Kenji Lopez-Alt on Serious Eats.
Preheat oven to 400F on convection setting.
- 2 quarts water (our usual pasta pot mostly full)
- 2 Tablespoons kosher salt
- 1/2 tsp baking soda
- 4 pounds potatoes (I like Yukon Gold; can also use Russet or a mix) cut into pretty big chunks, bigger than I normally do for roasted potatoes. Kenji says to peel them but I usually don’t.
- 5 Tablespoons olive oil, duck fat, beef fat, or a mix
- Salt and pepper
Fill a pot (our usual pasta pot mostly full) with 2 quarts water, 2 T kosher salt, and 1/2 tsp baking soda. Bring to a boil and add potatoes. Return to a boil and boil for 10 minutes or until knife-tender. Drain, then let sit for about 30 seconds for some evaporation. Lightly oil a rimmed baking sheet.
Return to a bowl with oil/fat and a generous sprinkle of salt and pepper. Stir and shake thoroughly to allow a coating of potato goo to develop. Spread on the baking sheet and roast for 20 minutes without disturbing. Using metal spatula, loosen and flip the potatoes. Roast for another 30-40 minutes or until very brown and crispy.
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