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Kenji’s Roasted Potatoes




Source of Recipe


J. Kenji López-Alt at seriouseats.com


Recipe Introduction


Someone at eGullet.org referenced this recipe and mentioned how wordy Kenji is. He really is, but the recipe is truly not complicated or difficult. And I ended up making the best roasted potatoes I’ve ever made. It is definitely a good idea to go to the webpage and see the photos of what the potatoes should look like at each step. I’m sure that they would still have been good with olive oil, but I happened to have a jar of beef fat and I think that really sent them over the top. We aren’t huge rosemary fans, so I didn’t use it. You can do some of this ahead of time – simmering the potatoes and making and separating the fat/garlic mixture. Probably an hour?


Recipe Link: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

List of Ingredients




Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2 kg) russet potatoes, peeled and cut into
quarters, sixths, or eighths, depending on size – you
want two-bite chunks
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose
fat, or beef fat – I ended up using half again as much
fat as called for – the 5 T. didn’t completely coat the
potatoes
Small handful picked fresh rosemary leaves, finely chopped
[I didn’t use]
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Recipe



Put oven rack in center of the oven and heat oven to 450F (400F if using convection). Bring 2 quarts of water to a boil in a large pot. When it comes to a boil, add 2 tablespoons kosher salt, the baking soda, and the potatoes and stir. Reduce to a simmer and cook until almost tender – there should be the slightest resistance in the center when you insert a knife into a potato chunk. This should take about 10 minutes.

In the meantime, place the oil or fat you are using in a small saucepan. Add the minced garlic, rosemary (if using), and a few grinds of black pepper and heat gently. Stir constantly. When the garlic is starting to turn golden, strain the oil through a fine-mesh strainer, retaining both the fat and the solids separately.

When the potatoes are sufficiently done, drain them and let rest in the pot for at least 30 seconds to dry thoroughly (see note above). Making sure that the pot is dry, place the potatoes back into the pot and drizzle with the reserved fat and a little more salt and pepper (to taste). Toss to coat. You want to be pretty rough here – a fairly thick layer of mashed potato-like paste should build up on the chunks (good idea at this point to go to the webpage and look at a picture of this step, if you haven’t already).

Spread the potatoes out on a baking sheet (I lined mine with non-stick foil). Place in the oven and cook, without stirring, for 20 minutes. Use a very thin spatula to flip the potatoes over and cook another 30-40 minutes. You want the potatoes to be crisp and brown all over – turn and shake them a few times while they are roasting.

Place the potatoes in a large bowl. Add the reserved garlic/rosemary mixture and the parsley. Toss to coat and add salt and pepper, as needed. Serve immediately.

Serves 6-8.