thank you for leaving in the sticking part and including the explanation for what may have caused it and how to fix it. roast potato sticking is probably the number 1 problem most amateur cooks face when trying to make it.
Because he says sh*t he makes up with authority and no one dares to question him. He speaks out of his a** quote often, but no one will check him. SMH.
Just made these tonight and ABSOLUTELY amazing. Couple of tweaks; 1) doubled up the parchment paper, 2) PAM'd the parchment, 3) tossed in a teaspoon of garlic and onion powder. New family favorite!
Here are the ingredient measurements to follow along: 3 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks ½ teaspoon baking soda 2 tablespoons kosher salt, or 1 tablespoon table salt 4 dried bay leaves, preferably Turkish 1 tablespoon whole black peppercorns 6 whole garlic cloves, peeled and lightly crushed 3 to 4 thyme or rosemary sprigs, or a mix 3 tablespoons unsalted butter, melted 2 ounces finely grated Parmesan (about 1 cup) Kosher salt and freshly ground black pepper
as always Kenji rocks. a video where things don't go perfectly to plan ends up showing the process of how to adapt to the circumstances. this is what 'cooking' actually is imo. it's the process
@@Ozjoker420.whole?? you must be working with some tiny taters mate, i’m almost always cutting them into quarters or thirds. i do agree kenji’s are quite small but they are roast potatoes, chips aren’t roasted
9 Russett potatoes ("a couple lbs"), 2 qts water, 3 tbsp salt, 1-2 tsp baking soda, plus 1/2 c parmesan. You shouldn't need to pay for this simplistic, but helpful recipe. I am eyeballing, but if you ever worked in a kitchen, you know that's close. Try it and experiment from there...
Parcooking the potatoes is the secret!! I never had crispy roasted potatoes until I incorporated this step. Even cold boiled potatoes can be roasted for great crispy potatoes.
I appreciate that this shows errors and setbacks, since learning to recover from those are part of the process. Good level of underlying chemistry to keep in mind. Can't wait to try something like this
My dream episode is Sohla & Ham & Kenji! Maybe a Mystery menu episode with a guest? Or Mystery menu with two teams in a VS battle? A man can only dream...
I so love this man! I‘ve been following his channel for some time now - he is such a genuine person with so much love not only for food but also for his child and the dogs. And I must not forget to mention all the information he provides around the chemical background, potential alternatives when preparing a food and all very practical. Definitely one of my all time favorite food channels.
Ain't gonna lie, Serious Eats and especially Kenji is my go to for a new recipe. I've never been lead wrong, ever, and later on I'll read the whole article and learn exactly WHY something works- a recipe is nice, but learning why so I can iterate on my own is amazing. Also, this method he shows for roasted potatoes? Is absolutely my go to and is just as fuckin' awesome as you think it might be :)
@@hypermagical_ultraomnipotence What a rave review, nice! I like how he teachers you the why, and not just here's a recipe, good luck. His Wedge salad with Blue Cheese Dressing is also incredible.
@@arlenesolis024 Whoa that is an epic combo! I was just doing some grocery shopping online when I saw this comment pop up, might need to buy more wings and potatoes now :)
Knowing how these sorts of productions are typically done, you guys probably brought Kenji in to shoot multiple videos on the same day, so I'm super hyped for more upcoming Kenji+NYT videos! Not that I don't already watch all his home cooking videos.
@@chunyoo 5:40 he took them off the parchment before putting in the oven the second time. Also, you can turn the oven off before you take things out...
Sounds great, an economical delicious dish with ingredients you don’t have to go hunting all over town for! I will try this, with Kenji’s tips usually being spot on.
I've had that parchment paper mishap more than I'd like. It finally dawned on me - if you have another baking sheet available - put it face down (with another piece of parchment, or without) over your first one, invert the whole thing, then the potatoes are reversed on your new sheet and it is much easier to peal the old paper off what is now the top of the potatoes.
I started doing that with my homemade croutons years ago and it a) saves the time of tediously flipping each piece, and of course b) contributes to an evenly-browned final result. (Haven't bought pre-made croutons since Jimmy Carter was in office....which, along with store bought croutons, is yet another dark chapter in history.)
This is a good tip! I think the downside is it would make eyeing them for doneness a little more tedious since you'd have to take them out of the oven to remove the top sheet, right? And with how long this one sits in the oven there's a lot of checking. Last time I did it I was checking 4-5 times per flip. For me, heating up the sheets with the potatoes prevented sticking well. The only issue is the sides touching the pan would cook more deeply than the ones exposed to air. So there's drawbacks there too.
I like to add a good tablespoon or two of chicken bullion base to the water as mine are boiling. It helps cut down on the salt and flavors the potatoes. I watch a lot of youtube cooking shows and when I learned about roasties a few years ago from Sorted Food, they've become a "special dinner" staple in our house. Christmas, Valentine's day, birthdays. We love them. Husband: "They're so buttery!" "There's no butter, I tossed them in that infused olive oil I make." "Omg..."
Hey all, if you liked this video, you really should check out Kenji’s channel. It’s has more informal camera shots (most of it is from a POV camera Kenji wears while cooking), but the content is similar. Doesn’t just tell you what to cook, but tells you the “how,” “why,” and where you can make adjustments for your own tastes or situation. Kenji is my first “go to” when I’m getting ideas for a recipe.
Just tried this for the first time about a month ago for Xmas: weird timing for the video to come out. Best roast potatoes like this ice ever made. Really appreciate all the great content from kenji.. the comprehensive, granular, empirically based analysis of everything is particularly nice for someone who thinks like me.
Everyone needs a Utensils Optional Day of the week when eating! It changes a lot of how things are eaten and enjoyed, especially with a group dynamic. Eating slow and talking a lot is a great way, but only for large meals. I lived with many Indians once overseas, and while different it can be great way to enjoy a meal (also a messy; always have a wet towel or some way to clean your hands while eating, and drink with one hand and eat with another, it saves time).
Been making these for a few years (from SE) and I always use red potatoes, preheat the sheet pan with a bit of oil and without the cheese (but will definitely try it next time!) Kenji is the best!
Londoner here. I've been making roasties like this for years! I also follow this recipe for potato wedges, but I parboil them so they don't completely disintegrate when I deep fry them in oil. Try it! The crunch is so satisfying :)
I've made the Serious Eats version of this recipe many times (not with duck fat though), and it's absolutely worth the extra fuss. Nothing is wrong with simple herbed roasted red potatoes, but these crispy ones are on another level.
I've tried adding a step that works well. After boiling them put the taters on a sheet tray and leave it in the fridge for an hour or so. Then you toss them with the oil. This dries them out a bit and gives a better crunch. I suspect because your frying a bit more and steaming a bit less.
I know this is extra dishes/clean up, but the flipping portion can be solved with a few extra tools. Specifically silpats (plural) and an extra baking sheet. Bake the potatoes on a silpat lined baking sheet. 5 minutes before flipping add an additional silpat lined baking sheet on an empty rack in the oven to warm up. When it's time to flip the potatoes place the spare silpat (now hot, use mitts or dry towels) and sheet over the top and flip in its entirety. This saves some time (and fingertips) from individually flipping each potato by hand, and doesn't interrupt the baking process as much as they can more quickly return to the oven. The ONLY vegetable I've had an issue with sticking, slightly, to silpats has been winter squash. Potatoes (even frico coated ones) release easily from the silpats edit: Love the content Kenji! Been following for years and I've been making your original serious eats crispy potato recipe for a long time now. They've become a family favorite!
Kenji's technique for roasted potatoes was featured about a year ago on the "Chicken Cacciatori" episode of the RUclips Channel --- "NOT Another Cooking Show." Steve demonstrated it very well and I have been using it ever since. Thanks Kenji!!!
I accidentally made these in a pan once cooked in bacon fat. I was a little too rough with the potatoes and they ended up being the best potatoes I've ever had. Soooo good!!!! Just keep your eyes on them so as they don't burn.
I really like to use my spices grinder with a bit of salt and some fresh rosemary and it will create a rosemary infused salt which is AMAZING for roasted potatoes. Yes, it's a bit wet at first, but if you let it dry in room temperature it gets dry enough for you to sprinkle on potatoes after half an hour.
Kenji is one of my favourite chefs, but there's an element of gilding the lily here. These potatoes are magnificent even kept very simple. Parboil in salted water as he says, then toss with simple salted butter to create that mashed potato layer. Into a hot fan (convection?) oven at 180-200C for 30-45 minutes (check at 30, leave longer if not glass like on the bottom). Don't use parchment paper and don't flip them, the potato bottoms will go glass like pressed against the heavy roasting tray and be the most delicious crispy things you've ever tasted. The tops will still get nice and golden crispy too. If you want extra flavour, toss your herbs / garlic / pepper etc at the end when they're still hot just out of the oven. Typically we'd serve with a rich gravy in the UK (as well as herb, onion, and garlic heavy stuffing), so extra aromatics for the spuds aren't necessarily considered obligatory.
Thanks, this video had a bonus learning experience, i.e. that it is OK if the potatoes stick, it won't ruin your dinner, it is just an annoyance, and we learned to work at the sticking, be patient and it will all work out in the end.
When my kids were still at home, i would make this just cutting the potatoes in half the long way. I oven roasted them in a mixture of butter and oil (to keep the butter from burning). Just S & P, at about 375f for about 45 min, turning once to distribute the butter evenly. I had to double the usual amount of potatoes for our family of 4!
These cooking vids are interesting because the chef's ability to explain is as important as recipe and procedure. Kenji you are a real pro! Every key detail explained. Thanks!
"i hope someone comes up with a better way so i can learn" me too! I think I learned this method (baking soda, twice cooked) from Heston Blumental like 10 years ago and its so good that nothing has really topped it since
Just made it for dinner! Ty Kenji! Combined your Serious Eats recipe and this for a rosemary-garlic-infused butter tossed w grated parmesan - the crunch & flavors are soo addictive! I actually passed up a chocolate lava cake just so I could squeeze in more potatoes ;p. NYT Cooking video content has been elevated by Kenji’s accessible style :D
Great demo, thank you! Would love to learn if the silicone layer on parchment paper ever comes off onto food. Would you do your magical research? Thanks again for all.
They look great, can't wait to try! I'd guess the starchy layer is what's sticking, and the Parmesan is not helping. Oven fries stick just as bad if I don't wash & soak them for 20 mins or so to remove the surface starch. But you can't wash these or that excellent crust goes away... Oil the parchment paper lightly? Might help, but might make them greasy. A few people suggested a wire rack below. Or maybe give them a few stirs early on, to try and forestall most of the sticking?
I have that problem with the sticking too. The thing is to jiggle the pan frequently at the beginning, let them slide around and it should prevent adhesion.
Here's Kenji's recipe for Extra-Crispy Parmesan-Crusted Roasted Potatoes: nyti.ms/3vtnYMp
Paywalled. 😟
Spray your parchment with non-stick spray before hand-problem solved.
Thank You!
requires subscription
@@denisesudell2538b
thank you for leaving in the sticking part and including the explanation for what may have caused it and how to fix it. roast potato sticking is probably the number 1 problem most amateur cooks face when trying to make it.
I grease a stainless steel baking sheet with peanut oil, and I never seem to experience sticking...
It’s always nice to see that nothing is ever 100% perfect and you can make mistakes too
I use silicone mats to good results, but then you have to wash them and my kids with sensitive noses say they smell like dish soap
I agree.
When I want browning, I tend. to go with foil. Just seems logical that a metal would conduct heat better, but I could be very wrong.
It's the cheese
utensils optional day is such a kenji thing to do and it's so adorable. love how he embraces play and choice in meals with his kids
As a new dad it makes me tear up when he says stuff like that. Such good ideas
Kenji is so good at explaining things.
Best in the business.
Because he says sh*t he makes up with authority and no one dares to question him. He speaks out of his a** quote often, but no one will check him. SMH.
@@slipspectrum9253 What has he made up?
Kenji is a narcissist and uses his toxic twitter fans to harass and bully people.
@@thelasttaarakianBS. Example? Dude literally calls out toxic comments all the time. Please cut the crap.
Just made these tonight and ABSOLUTELY amazing. Couple of tweaks; 1) doubled up the parchment paper, 2) PAM'd the parchment, 3) tossed in a teaspoon of garlic and onion powder. New family favorite!
Here are the ingredient measurements to follow along:
3 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks
½ teaspoon baking soda
2 tablespoons kosher salt, or 1 tablespoon table salt
4 dried bay leaves, preferably Turkish
1 tablespoon whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 thyme or rosemary sprigs, or a mix
3 tablespoons unsalted butter, melted
2 ounces finely grated Parmesan (about 1 cup)
Kosher salt and freshly ground black pepper
how much water? He says he needs to measure the water, for ratio, then never tells us?
@@gizzyguzzi 2 quarts.
Thank you ❤
How much of those is unnecessary?
as always Kenji rocks. a video where things don't go perfectly to plan ends up showing the process of how to adapt to the circumstances. this is what 'cooking' actually is imo. it's the process
It's a shame his roast potatoes are chunky chips instead. Whole potatoes or simply cut in half, is what a roast potato should be.
@@Ozjoker420.whole?? you must be working with some tiny taters mate, i’m almost always cutting them into quarters or thirds.
i do agree kenji’s are quite small but they are roast potatoes, chips aren’t roasted
@@intraum what makes you think they're small?? 🤦♂️
@@intraum kenjis are roasted chunky chips then..
@@Ozjoker420. it's the process, you can cut the potatoes to the size you want.
9 Russett potatoes ("a couple lbs"), 2 qts water, 3 tbsp salt, 1-2 tsp baking soda, plus 1/2 c parmesan. You shouldn't need to pay for this simplistic, but helpful recipe. I am eyeballing, but if you ever worked in a kitchen, you know that's close. Try it and experiment from there...
"i hope someone comes up with a better way so i can learn"
what a humble G
Something from baking is to add a light layer of flour along with your fat to create a good non stick coating. Could work well
Parcooking the potatoes is the secret!! I never had crispy roasted potatoes until I incorporated this step. Even cold boiled potatoes can be roasted for great crispy potatoes.
Question ... if you parboil the potatoes, prep and bake the next day. Would this work out?
@@sylvia1234Yes, let come to room temperature first. May take a little longer
I appreciate that this shows errors and setbacks, since learning to recover from those are part of the process. Good level of underlying chemistry to keep in mind. Can't wait to try something like this
My dream episode is Sohla & Ham & Kenji! Maybe a Mystery menu episode with a guest? Or Mystery menu with two teams in a VS battle? A man can only dream...
💯
I so love this man! I‘ve been following his channel for some time now - he is such a genuine person with so much love not only for food but also for his child and the dogs. And I must not forget to mention all the information he provides around the chemical background, potential alternatives when preparing a food and all very practical. Definitely one of my all time favorite food channels.
We made Kenji's crispy chicken wings twice already and they were declared the best wings ever, so I know this potato recipe is fab. Brilliant man.
Ain't gonna lie, Serious Eats and especially Kenji is my go to for a new recipe. I've never been lead wrong, ever, and later on I'll read the whole article and learn exactly WHY something works- a recipe is nice, but learning why so I can iterate on my own is amazing.
Also, this method he shows for roasted potatoes? Is absolutely my go to and is just as fuckin' awesome as you think it might be :)
@@hypermagical_ultraomnipotence What a rave review, nice! I like how he teachers you the why, and not just here's a recipe, good luck. His Wedge salad with Blue Cheese Dressing is also incredible.
I did the crispy chicken wings with this potatoes and it was delicious 😋
@@arlenesolis024 Whoa that is an epic combo! I was just doing some grocery shopping online when I saw this comment pop up, might need to buy more wings and potatoes now :)
Kenji is the GOAT of cooking content on youtube. Him and Jacques Pépin.
I like Kenji, but he isn't even close to that master.
This is the greatest NYT content right now. Thank you.
He is INCREDIBLE--His Wok Cookbook is AMAZING!
You already made a crispy roast potato recipe. There was absolutely no need to make it better and yet you did. We all thank you for that 👍
Tried both with and without Parmesan and both are incredible, thank you very much for teaching me more about food chemistry and how I can apply it.
@NYTCOOKING We need to see more of Kenji!!
I always love the simple way you walk folks through things. This recipe looks incredible and will definitely be on my near term list.
Knowing how these sorts of productions are typically done, you guys probably brought Kenji in to shoot multiple videos on the same day, so I'm super hyped for more upcoming Kenji+NYT videos! Not that I don't already watch all his home cooking videos.
You can see the oven is already off the second time Kenji pulls the tray of taters out of the oven. This happens at 5:55
@@pibblesnbitsNYT is one of the worst offenders for that type of food channel editing.
@@pibblesnbits and the parchment paper is gone
@@chunyoo 5:40 he took them off the parchment before putting in the oven the second time. Also, you can turn the oven off before you take things out...
LOVE this. Thank you for keeping the "stuck potatoes" in the video (more real). I made these and they were awesome!
Kenji is wonderful and such a great teacher! Yay!
Baking soda marinade for tough cuts of meats is literally magic too. Thank you for the great recipe and demo Kenji.
This recipe is incredible. Can attest. Serves as a base for a reasonable homemade poutine if french fries aren't an option.
This potato recipe by Kenji are 100% tasty. I've discovered his video about 2 years ago & since then I'll always make potato like his recipe.
Sounds great, an economical delicious dish with ingredients you don’t have to go hunting all over town for! I will try this, with Kenji’s tips usually being spot on.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
KENJI! We love when this friendly face appears on the NYT cooking channel. He is always welcome at our stone-mill and bakery in Lynn, MA.
I've had that parchment paper mishap more than I'd like. It finally dawned on me - if you have another baking sheet available - put it face down (with another piece of parchment, or without) over your first one, invert the whole thing, then the potatoes are reversed on your new sheet and it is much easier to peal the old paper off what is now the top of the potatoes.
You are a genius!
I started doing that with my homemade croutons years ago and it a) saves the time of tediously flipping each piece, and of course b) contributes to an evenly-browned final result. (Haven't bought pre-made croutons since Jimmy Carter was in office....which, along with store bought croutons, is yet another dark chapter in history.)
Such a useful tip, thank you 🙏
This is a good tip! I think the downside is it would make eyeing them for doneness a little more tedious since you'd have to take them out of the oven to remove the top sheet, right? And with how long this one sits in the oven there's a lot of checking. Last time I did it I was checking 4-5 times per flip.
For me, heating up the sheets with the potatoes prevented sticking well. The only issue is the sides touching the pan would cook more deeply than the ones exposed to air. So there's drawbacks there too.
I like to add a good tablespoon or two of chicken bullion base to the water as mine are boiling. It helps cut down on the salt and flavors the potatoes. I watch a lot of youtube cooking shows and when I learned about roasties a few years ago from Sorted Food, they've become a "special dinner" staple in our house. Christmas, Valentine's day, birthdays. We love them. Husband: "They're so buttery!" "There's no butter, I tossed them in that infused olive oil I make." "Omg..."
Hey all, if you liked this video, you really should check out Kenji’s channel. It’s has more informal camera shots (most of it is from a POV camera Kenji wears while cooking), but the content is similar. Doesn’t just tell you what to cook, but tells you the “how,” “why,” and where you can make adjustments for your own tastes or situation. Kenji is my first “go to” when I’m getting ideas for a recipe.
I have trust in anything that Kenji cooks, but I can't watch the GoPro POV videos. They give me a headache!
such a basic, yet sophisticated recipe. thank y‘all❤
Just tried this for the first time about a month ago for Xmas: weird timing for the video to come out. Best roast potatoes like this ice ever made.
Really appreciate all the great content from kenji.. the comprehensive, granular, empirically based analysis of everything is particularly nice for someone who thinks like me.
Kenji is the best chef I have ever seen on RUclips! ❤
You’re looking SO great these days, K!! Thanks for the tips-as always ❤❤
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Everyone needs a Utensils Optional Day of the week when eating!
It changes a lot of how things are eaten and enjoyed, especially with a group dynamic. Eating slow and talking a lot is a great way, but only for large meals.
I lived with many Indians once overseas, and while different it can be great way to enjoy a meal (also a messy; always have a wet towel or some way to clean your hands while eating, and drink with one hand and eat with another, it saves time).
One of my all-time favorite food people! These are fantastic.
We need more Kenji videos. Please and thank you!
These potatoes look absolutely amazing! So delicious!
The science in this discussion is great - geeking out here!
Just made this. Came out amazing! Thank you for this!
If it's a Kenji video, I click. Even if I have his cookbooks at home and I've actually used the recipe, I still click.
Then you support an animal abusing diddler
ive made these a few times without the cheese. there are worth it, very good recipe
These we simple and amazing. Thanks for sharing.
Love it! Looks too delicious! Thank you for your beautiful cooking video!
Been making these for a few years (from SE) and I always use red potatoes, preheat the sheet pan with a bit of oil and without the cheese (but will definitely try it next time!) Kenji is the best!
Londoner here. I've been making roasties like this for years! I also follow this recipe for potato wedges, but I parboil them so they don't completely disintegrate when I deep fry them in oil. Try it! The crunch is so satisfying :)
I've made the Serious Eats version of this recipe many times (not with duck fat though), and it's absolutely worth the extra fuss. Nothing is wrong with simple herbed roasted red potatoes, but these crispy ones are on another level.
It’s weird seeing kenji in a well lit studio and not through a go pro lol
I use non-stick, coated aluminum foil instead of parchment. Works really well!
This recipe really highlights learning how to cook in the northern UK
I've tried adding a step that works well. After boiling them put the taters on a sheet tray and leave it in the fridge for an hour or so. Then you toss them with the oil. This dries them out a bit and gives a better crunch. I suspect because your frying a bit more and steaming a bit less.
Looking for this comment. Agree💯
Baking soda is a new thing for me! Will certainly try!
I have a very similar recipe, but I add large chops of onion, which also come out crispy and caramelized and delish!
Also known as a worse recipe.
Wow, Kenji looks great!!
I know this is extra dishes/clean up, but the flipping portion can be solved with a few extra tools. Specifically silpats (plural) and an extra baking sheet. Bake the potatoes on a silpat lined baking sheet. 5 minutes before flipping add an additional silpat lined baking sheet on an empty rack in the oven to warm up. When it's time to flip the potatoes place the spare silpat (now hot, use mitts or dry towels) and sheet over the top and flip in its entirety. This saves some time (and fingertips) from individually flipping each potato by hand, and doesn't interrupt the baking process as much as they can more quickly return to the oven. The ONLY vegetable I've had an issue with sticking, slightly, to silpats has been winter squash. Potatoes (even frico coated ones) release easily from the silpats
edit: Love the content Kenji! Been following for years and I've been making your original serious eats crispy potato recipe for a long time now. They've become a family favorite!
Kenji's technique for roasted potatoes was featured about a year ago on the "Chicken Cacciatori" episode of the RUclips Channel --- "NOT Another Cooking Show." Steve demonstrated it very well and I have been using it ever since.
Thanks Kenji!!!
Kenji is the best and the reason I subscribe to the NYT
I accidentally made these in a pan once cooked in bacon fat. I was a little too rough with the potatoes and they ended up being the best potatoes I've ever had. Soooo good!!!! Just keep your eyes on them so as they don't burn.
I really like to use my spices grinder with a bit of salt and some fresh rosemary and it will create a rosemary infused salt which is AMAZING for roasted potatoes.
Yes, it's a bit wet at first, but if you let it dry in room temperature it gets dry enough for you to sprinkle on potatoes after half an hour.
just an amazing recipe. super great fry replacer cant wait to try!
Works great, learnt the baking soda trick many years ago on Americas Test Kitchen and have been using it ever since.
Excellent! I boil them in stock rather than with a spice bag, but I do them very similar otherwise 😃
Looks so good. Can't wait to try this one!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I’m making this in an hour, looks delicious. Thank you for the easy to follow directions.
Wicked... the little bits of browned cheesy goodness were a bonus. F'n delicious!
Kenji is one of my favourite chefs, but there's an element of gilding the lily here.
These potatoes are magnificent even kept very simple. Parboil in salted water as he says, then toss with simple salted butter to create that mashed potato layer.
Into a hot fan (convection?) oven at 180-200C for 30-45 minutes (check at 30, leave longer if not glass like on the bottom).
Don't use parchment paper and don't flip them, the potato bottoms will go glass like pressed against the heavy roasting tray and be the most delicious crispy things you've ever tasted. The tops will still get nice and golden crispy too. If you want extra flavour, toss your herbs / garlic / pepper etc at the end when they're still hot just out of the oven. Typically we'd serve with a rich gravy in the UK (as well as herb, onion, and garlic heavy stuffing), so extra aromatics for the spuds aren't necessarily considered obligatory.
Kenji is a treasure, what a lovely guy
Thanks, this video had a bonus learning experience, i.e. that it is OK if the potatoes stick, it won't ruin your dinner, it is just an annoyance, and we learned to work at the sticking, be patient and it will all work out in the end.
When my kids were still at home, i would make this just cutting the potatoes in half the long way. I oven roasted them in a mixture of butter and oil (to keep the butter from burning). Just S & P, at about 375f for about 45 min, turning once to distribute the butter evenly. I had to double the usual amount of potatoes for our family of 4!
Yummy ! Thank you Kenji ❤
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Simple but delicious
Love crispy! I hope to try this! Thx!
Kanji is the best. Food Lab is the best cook book I’ve ever read.
I’ve made your serious eats version with the garlic oil and it’s lovely
Great!!!
These cooking vids are interesting because the chef's ability to explain is as important as recipe and procedure. Kenji you are a real pro! Every key detail explained. Thanks!
This looks incredible!
"i hope someone comes up with a better way so i can learn"
me too! I think I learned this method (baking soda, twice cooked) from Heston Blumental like 10 years ago and its so good that nothing has really topped it since
Just made it for dinner! Ty Kenji! Combined your Serious Eats recipe and this for a rosemary-garlic-infused butter tossed w grated parmesan - the crunch & flavors are soo addictive! I actually passed up a chocolate lava cake just so I could squeeze in more potatoes ;p. NYT Cooking video content has been elevated by Kenji’s accessible style :D
Can't wait to try these. Thank you.
Great demo, thank you! Would love to learn if the silicone layer on parchment paper ever comes off onto food. Would you do your magical research?
Thanks again for all.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Well done James!
Kenji is so great!!!
Saw this as mine were almost ready to come out of the oven. Reheating some roasted onions at the same time
thank you Kenji
These look delicious.
You can stop your search for the best roasted potatoes. THESE are THE BEST!
Thanks for showing us your failures, too. We all have 'em and it's nice to see you revealing this experience we all share.
Kenji is my favorite part of the internet.
😂…. Anyone else giggling around 5:30 … cause I’m 💀
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I wonder if you can use the boiling step as a precursor to homefries to make them crispier
I didn't boil the potatoes first and they still got crispy.
This looks so good I want to try them.
Love it!!
very fine looking roasted potatoes, definitely the taste will be very good....
Wow thank you so much. I was craving super crunchy potatoes. Can I use this recepy for sweet potatoes too?
They look great, can't wait to try! I'd guess the starchy layer is what's sticking, and the Parmesan is not helping. Oven fries stick just as bad if I don't wash & soak them for 20 mins or so to remove the surface starch. But you can't wash these or that excellent crust goes away... Oil the parchment paper lightly? Might help, but might make them greasy. A few people suggested a wire rack below. Or maybe give them a few stirs early on, to try and forestall most of the sticking?
OMG those look so good!!
Thank you can't wait to make them :)
I have that problem with the sticking too. The thing is to jiggle the pan frequently at the beginning, let them slide around and it should prevent adhesion.