{"id":5706,"date":"2026-02-04T18:28:00","date_gmt":"2026-02-04T23:28:00","guid":{"rendered":"https:\/\/www.aprille.org\/?p=5706"},"modified":"2026-02-04T18:28:24","modified_gmt":"2026-02-04T23:28:24","slug":"kenjis-extra-crispy-roasted-potatoes","status":"publish","type":"post","link":"https:\/\/www.aprille.org\/?p=5706","title":{"rendered":"Kenji&#8217;s Extra-Crispy Roasted Potatoes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Lightly adapted from Kenji Lopez-Alt on <a href=\"https:\/\/www.seriouseats.com\/the-best-roast-potatoes-ever-recipe\">Serious Eats<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><a href=\"https:\/\/www.aprille.org\/wordpress\/wp-content\/uploads\/2026\/02\/IMG_1218-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.aprille.org\/wordpress\/wp-content\/uploads\/2026\/02\/IMG_1218-1024x768.jpg\" alt=\"\" class=\"wp-image-5707\" style=\"width:546px;height:auto\" srcset=\"https:\/\/www.aprille.org\/wordpress\/wp-content\/uploads\/2026\/02\/IMG_1218-1024x768.jpg 1024w, https:\/\/www.aprille.org\/wordpress\/wp-content\/uploads\/2026\/02\/IMG_1218-300x225.jpg 300w, https:\/\/www.aprille.org\/wordpress\/wp-content\/uploads\/2026\/02\/IMG_1218-768x576.jpg 768w, https:\/\/www.aprille.org\/wordpress\/wp-content\/uploads\/2026\/02\/IMG_1218-1536x1152.jpg 1536w, https:\/\/www.aprille.org\/wordpress\/wp-content\/uploads\/2026\/02\/IMG_1218-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat oven to 400F on convection setting.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 quarts water (our usual pasta pot mostly full)<\/li>\n\n\n\n<li>2 Tablespoons kosher salt<\/li>\n\n\n\n<li>1\/2 tsp baking soda<\/li>\n\n\n\n<li>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&#8217;t.<\/li>\n\n\n\n<li>5 Tablespoons olive oil, duck fat, beef fat, or a mix<\/li>\n\n\n\n<li>Salt and pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lightly adapted from Kenji Lopez-Alt on Serious Eats. Preheat oven to 400F on convection setting. 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,1],"tags":[],"class_list":["post-5706","post","type-post","status-publish","format-standard","hentry","category-cuisine","category-home-base"],"_links":{"self":[{"href":"https:\/\/www.aprille.org\/index.php?rest_route=\/wp\/v2\/posts\/5706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aprille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aprille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aprille.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aprille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5706"}],"version-history":[{"count":1,"href":"https:\/\/www.aprille.org\/index.php?rest_route=\/wp\/v2\/posts\/5706\/revisions"}],"predecessor-version":[{"id":5708,"href":"https:\/\/www.aprille.org\/index.php?rest_route=\/wp\/v2\/posts\/5706\/revisions\/5708"}],"wp:attachment":[{"href":"https:\/\/www.aprille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aprille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aprille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}