Tag Archives: potato

Best Roast Potatoes Ever


flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license

J. Kenji López-Alt says it, so it must be true. I skipped the garlic-herb infused oil and didn’t happen to have duck fat on hand (imagine that!), and they were still fantastic. I’m also a little more loosey-goosey with quatities—check the original if you’re more into precision. A parboil in alkaline saltwater before roasting seasons them and creates a starchy slurry that mixes with olive oil to create an amazing crust. It’s definitely worth the extra effort and extra 15 or 20 minutes or so if you have the time.

  • 2 TBS Kosher salt
  • 1/2 tsp baking soda
  • Yukon Gold potatoes, peeled and cut approximately 1-inch chunks
  • Olive oil
  1. Preheat oven to 400F with convection (or 450F without)
  2. Bring 2 quarts of water to a boil and add the kosher salt and baking soda.
  3. Peel the potatoes and cut into chunks. López-Alt describes them as two-bite chinks and that seems about right.
  4. Add them to the boiling water and cook for 10 minutes after the water comes back to a boil.
  5. Drain the potatoes and add to a mixing bowl; toss with a drizzle of olive oil.
  6. Spread them on a baking pan (I line mine with non-stick foil ’cause I’m too lazy to clean), and put them in the oven.
  7. Roast 20 minutes, then turn and roast for another 30 minutes or so, until they’re crispy and golden.