For many years I have been proud of my ability to make a nice roasted potato. Holy smokes! Was I ever wrong! I made this recipe of J. Kenji's today (actually followed the recipe) and forced myself not to change the methodology or ingredients in any way shape or form. They turned out absolutely gorgeous! Thank you chef!!!
Ok when you strained the garlic I wasn’t sure if I could continue to watch this, but when you added it all back at the end…thats when I decided you were my best friend. I am totally going to try this recipe. Thanks Kenji.
If you have all ingredient available why don't you try..... Might be you could cook better than this one .... You never know.... If you do try there is atleast chances to fail
I've been following this recipe ever since I found it and my family will no longer eat potatoes baked the normal way. Love it. Quick tips: -Preheat your roasting tray -No need to use a strainer, just use a pot lid to strain - To help facilitate drying, put the oil on after the potatoes have completely steam dried. Also, put the strained potatoes back on low heat and shake the pan gently with the lid off. The extra heat will dry the potatoes faster. Then just put the lid back on and shake more vigorouslu. - Allow the potatoes to cool further on your baking tray before tossing in oil and putting in the oven. The drier the potato, the better the crisp. - A little smoked paprika is nice too.
I just made them... the hype is TRUE... AMAZING... I will probably save this recipe for special occasions since it is a bit time consuming just for a side-dish (and double or triple the batch for sharing). Thank you for the recipe!
I was just going to say. It's so time consuming! I think I would only make this if I would cook it for someone else. Kinda strange that I don't think I'm 'worthy' of spending over an hour on potatoes just for myself.
skip the garlic and rosemary roasting, just bake the rosemary with the potatoes and the only time actually spent working on this is 1 min cutting and 1min tossing.
Just made these, following your guide step by step. We can't believe how amazing it turned out, and it's so easy! Thank you so much Kenji, literally a life changer
me: oh shoot I don’t have baking soda.. nevermind I’ll just do the recipe without it him: *explains how baking soda makes the whole difference* me : *on the way to the grocery store to buy some baking soda*
I still have yet to make these. There's just so much delicious food to make, I swear I'm never going to run out of good recipes to try. I'm so glad I started cooking nearly a decade ago.
I made these twice! First time it seems like a lot but second time is much easier since you’re more familiar with the process. I used thyme instead and they still turned out so good. Absolutely love them.
Yea but restaurants serve food they can make in a short amount of time. They can cut corners on some of the steps but I doubt they’ll taste the same as the one in the video.
Hey man, I made these and they came out freaking delicious. Had to redo the garlic and rosemary crumble because I ignorantly threw them out, but I had enough time because the potatoes took like 45 minutes in the oven. I'm going to use this method to try it with a peppery paprika tex-mex kind of spice mix. Thanks for sharing man!
Made these today for mother's day and they were absolutely delicious! Only trouble was getting the aromatics to stick after they came out of the oven but we just sprinkled them over some steamed broccoli. I love that your channel has helped me get more into cooking during quarantine.
Kenji, I just want to say your videos are amazing for those of us trying to learn some new tricks! In Culinary school we are taught to ALWAYS start potatoes in cold water because they won't cook evenly (and also something about the starches not gelatinizing properly, who knows) but when roasting like this, you need the outside of the potato a little mushy and banged up. Wonderful idea!
I saw this video and had to try it and see for myself. I dont think i have ever made potatoes this good. My husband said this was one of the best, if not best, potatoes he ever had. It had a very nice crunchy exterior with a soft interior. Superb. The only downside is that it took some time. Plan on 1 1/2 to 2 hrs from start to finish. It took alot longer to bake. But i agree w my husband. It was definitely worth waiting for. Thank u so much for sharing the technique and science behind this fabulous dish. Subscribed.
BEST POTATOES EVER. Accidentally overcooked the potatoes, but it was fine, I just skipped the tossing part because they got the same effect just by over cooking 😅 Still came out crunchy on the outside and soft on the inside. Added finely chopped leek instead of parsley because I didn't have any, loved the subtle onion flavor :)
@@blognewb ohhh sorry Mr. Einstein . Dispite of that miracle cure which people throw on chicken , beef, green beans and so on, this is 95% what Oliver did and believe me, they get crunchy as hell. The most important step and at the same time the biggest disatvantage is to pre-cook the potatoes until the surface looks fluffy after tossed in a colander. But to be honest I am not a fan of either methods. You can call the inside fluffy or creamy, I would rather call it mushy and overcooked. It's more like fried potato puree.
I have to be honest, at first, I did not believe this recipe to be revolutionary. Just 2 simple twists: bakind soda and infused seemed just too little to bring the dish I know to the next level. But boy, oh boy, how wrong I was. This recipe is exceptionally good and I haven't eaten anything else for the past 10 days, just changing the infusion herbs, and they all come out beatifully. I need to pay more attention to your recipes in the future!
Looked this up again for Christmas and noticed I didn't like and left a comment which is rude of me. Caus I'm using this recipe for 3 years now and they are a legend among friends and family. So big thanks to you Kenji for making this tutorial. The cooking in baking soda and heating the oil with herbs were a game changer for me.
I've tried this recipe yesterday for dinner to go with my salmon. Omg it's crispy n crunchy on the outside n soft on the inside. Delicious..!! Thank you for sharing!!
I'm ready to take that entire bowl to my room rightnow & just inhale them while watching netflix lol. Will be trying these VERY soon! Thx for the recipe 🙏💙
if you don't have baking soda, you can also just toss them around in the pan after draining to make them fluffy, then add salt at this point to lock moisture on the outside, keeping the inside fluffy.
Saw the video last night and made these for breakfast. I pan fried instead of baking and honestly still turned out really good. This channel made me wanna cook for no reason and I’m proud that it can do that.
So fantastisch mit diesem Rezept! Normalerweise mache ich Rendang mit Reis, Aber heute möchte ich es durch Kartoffeln ersetzen, Und dieses Rezept passt sehr gut zu meinem Rendang :)
So THAT is how my friend from the UK made her incredible potatoes! She said it was an ancient family recipe that she was not allowed to share…… and she never did, but these look identical to hers! Can’t wait to try them!
Any tweaks to make this (kinda) work for sweet potatoes? I'm guessing no but I am going to make some SP fries using some of the ideas mentioned here. Thanks!
You completely inspired us across most of our thanksgiving dishes this year, so thank you for everything you do! We nearly didn't make potatoes this year (expecting a smaller crowd, only 5 people), but we watched this day-of and made it, and it stole the show!
Kenji, I have made these a few times. My wife has requested them for Sunday dinners 4 weeks in a row. They quite literally are the best roasted potatoes ever.
I made these again the other night, I've made them a good 8 or 9 times now and they're by far the best recipe for anything potatoes I've had. I've tried a lot of different recipes, too, but these really are the best
@2:46 as someone that has loved from childhood any kind of potato. This already looks amazing. In the coming segment where he has you flip them. Bake them but not until deep brown. You want a gold color on them, but not brown. I promise you the texture and flavor will be so much better. He says "half an hour to forty minutes longer" cut that time in half to 15-20 minutes.
I've made them in a skillet using this video method using half butter and half oil. They turned out just as amazing. I sprinkled in thyme at the end. It goes hand in hand with potatoes.
Just came here randomly after I don't know how long to thank you Kenji for this amazing video! Every time there is a roast lunch, which is normally every Sunday in my house, I make these potatoes. That's how much I like them and how amazing they are. I got so lucky to not only get recommended this but to decide to try the recipe as well. Keep up the good content!
I made these with yukon gold skin on potatoes. I baked them on a rack instead of directly on the pan. Negates the need to flip as they are not sitting on the pan and the heat can distribute the potatoes evenly. I baked them at 450 for 1 hour and they came out perfect. I used fresh rosemary, basil, thyme and garlic for the infused oil. After potatoes were done I sprinkled some fresh grated parmesan. OMG, I love this recipe. This method of cooking the potatoes to get that crisp is spot on. Best roasted potatoes I have made.
Interesting...clearly Buzzfeed saw this video and decided to take your recipe and share it as their own. So not surprised.
Buzzfeed is full of shitheads that don't know how to cook.
ur a shithead
Anthony auigfbas : No u 💩💩💩💩
小孩子 The ultimate, tried and true come-back. Works for all ages and species!
Anthony auigfbas no u
For 2kg of potatoes
2L of water
30g of salt
3g of baking soda
preheat the oven at 230° degres celcius or 200° if using convection
@Aidansreviews 1gram of water at 1 degree Celsius has a volume of 1cm by 1cm by 1cm and requires 1 Joule to heat by 1 degree. Tell me that's not neat.
Aidansreviews Productions you’re a moron
@@poacher5131 sorry but it is 1 cal which is not metric: 4.2 J = 1 cal
Hey is the temp. in f or c?
@@saintricardo8746 "preheat the oven to 230 degrees CELCIUS or 200 if using convection".... it's not that hard to read lmao
This recipe honestly changed my life. Got me out of bed during a deep depression just to cook.
That is good to hear sometimes food can be a comfort for your soul
Cooking is a great therapeutic activity. There’s just something about being able to nourish yourself!
This is a soul food recipe...ur soul demanded it..too cute 👍
@@maccybear8093 why so cunty?
@@maccybear8093 ah I see you are depressed. I'm sorry man I hope you feel better. Try not to project on to strangers, though, it's unbecoming.
For many years I have been proud of my ability to make a nice roasted potato. Holy smokes! Was I ever wrong! I made this recipe of J. Kenji's today (actually followed the recipe) and forced myself not to change the methodology or ingredients in any way shape or form. They turned out absolutely gorgeous! Thank you chef!!!
JAMAICAN CURRY CHICKEN th-cam.com/video/_y4Fh9NBg3s/w-d-xo.html
Aqü1
Ok when you strained the garlic I wasn’t sure if I could continue to watch this, but when you added it all back at the end…thats when I decided you were my best friend. I am totally going to try this recipe. Thanks Kenji.
Right! My heart skipped a beat!
NOTE: You need to preheat the sheet tray WITH the oven. Adding the hot potatoes to the hot pan creates a perfect crust so nothing sticks to the pan.
Thank you!
Thanks 😀
Shoot I read this after I put the potatoes in the oven already 😓
Not really just have a hot oven
@@ice60629 Good luck scraping the potatoes off your sheet pan bud. lol
Trust me, try it. It makes THE best crispy potatoes ever.
I would pay so much money to have these delivered to me rn
Sophie lol I’m lazy like that too I’d rather pay for it than do it myself 😂
If you have all ingredient available why don't you try..... Might be you could cook better than this one .... You never know.... If you do try there is atleast chances to fail
Where you live will determine how much I'd have to charge you to deliver. LOL
How much are we talking about? If you live near Nyc, I'll make em tonight!
I would dip mine in mashed potatoes 🤷🏾♀️
Just made these potatoes, they're awesome. You're one of those cooks who know wtf they're talking about when they come up with a recipe, Kenji.
Why thanks!
JAMAICAN CURRY CHICKEN th-cam.com/video/_y4Fh9NBg3s/w-d-xo.html
Don't swear
My first Lopez Alt video after years of listening to Babish sing his praises.
This recipe is the reason I bought the book, “The Food Lab”. Now I’m making my own sausage at home.
Thanks Kenji, you rock.
I've been following this recipe ever since I found it and my family will no longer eat potatoes baked the normal way. Love it.
Quick tips:
-Preheat your roasting tray
-No need to use a strainer, just use a pot lid to strain
- To help facilitate drying, put the oil on after the potatoes have completely steam dried. Also, put the strained potatoes back on low heat and shake the pan gently with the lid off. The extra heat will dry the potatoes faster. Then just put the lid back on and shake more vigorouslu.
- Allow the potatoes to cool further on your baking tray before tossing in oil and putting in the oven. The drier the potato, the better the crisp.
- A little smoked paprika is nice too.
Noted thx a lot
JAMAICAN CURRY CHICKEN th-cam.com/video/_y4Fh9NBg3s/w-d-xo.html
Hey,good tips,but how much soda to add ,I couldn't understand
@@Julia猫 I normally put in half of a teaspoon of baking soda powder
What does the soda do I didn't hear
Did this for my house Christmas meal today - everyone loved it. Apparently they were the best that most people had ever had, so thanks very much!
JAMAICAN CURRY CHICKEN th-cam.com/video/_y4Fh9NBg3s/w-d-xo.html
I just made them... the hype is TRUE... AMAZING... I will probably save this recipe for special occasions since it is a bit time consuming just for a side-dish (and double or triple the batch for sharing). Thank you for the recipe!
I was just going to say. It's so time consuming! I think I would only make this if I would cook it for someone else. Kinda strange that I don't think I'm 'worthy' of spending over an hour on potatoes just for myself.
Made them too. Worth it.
@PsychicMeows I don't have a scale. You want me to go buy one and get back to you?
Time consuming/special occasion?? Here in the uk we make these for every Sunday family dinner. You can’t beat a good roast dinner on a Sunday
skip the garlic and rosemary roasting, just bake the rosemary with the potatoes and the only time actually spent working on this is 1 min cutting and 1min tossing.
I've been making these for years since seeing this video about 5 years ago. Everyone absolutely loves them! 👨🔬🥔👌🏾🤤
Just made these, following your guide step by step. We can't believe how amazing it turned out, and it's so easy! Thank you so much Kenji, literally a life changer
I just made it and the result is amazing, I've never seen this crunchy texture anywhere else, thanks a lot for that fantastic recipe
me: oh shoot I don’t have baking soda.. nevermind I’ll just do the recipe without it
him: *explains how baking soda makes the whole difference*
me : *on the way to the grocery store to buy some baking soda*
😄😄
Apple vinegar also helps
How do you use Apple cider vinegar in it?
@@DharaPatel-sj7pf Just add a tablespoon into the water instead of baking soda
Vinegar is acidic, so it won’t give the effect a base will
Listen to them hit the bowl, I could cry I'm so happy right now.... THANK YOU! My favorite food.
😁
I still have yet to make these. There's just so much delicious food to make, I swear I'm never going to run out of good recipes to try. I'm so glad I started cooking nearly a decade ago.
Didn’t realize Kenji’s production quality was so good back then. I must admit I prefer the classic go-pro cooking style videos, but damn.
JAMAICAN CURRY CHICKEN th-cam.com/video/_y4Fh9NBg3s/w-d-xo.html
I made these twice!
First time it seems like a lot but second time is much easier since you’re more familiar with the process.
I used thyme instead and they still turned out so good. Absolutely love them.
very smart separating the herbs and oil then readding!
3:23 I wish they served these at Restaurants instead of offering me Fries/Hash Browns...
Vaishnavi V go to taziki’s
Most restaraunts i go to have those kind of potatos lol
Yea but restaurants serve food they can make in a short amount of time. They can cut corners on some of the steps but I doubt they’ll taste the same as the one in the video.
move to europe
@@timlawson8945 It’s roasted potatoes. They exist outside of Europe.
Hey man, I made these and they came out freaking delicious. Had to redo the garlic and rosemary crumble because I ignorantly threw them out, but I had enough time because the potatoes took like 45 minutes in the oven. I'm going to use this method to try it with a peppery paprika tex-mex kind of spice mix. Thanks for sharing man!
I love the unfussy scientific nature of Kenji's approach. I learn so much from these recipes.
Made these today for mother's day and they were absolutely delicious! Only trouble was getting the aromatics to stick after they came out of the oven but we just sprinkled them over some steamed broccoli. I love that your channel has helped me get more into cooking during quarantine.
Kenji, I just want to say your videos are amazing for those of us trying to learn some new tricks! In Culinary school we are taught to ALWAYS start potatoes in cold water because they won't cook evenly (and also something about the starches not gelatinizing properly, who knows) but when roasting like this, you need the outside of the potato a little mushy and banged up. Wonderful idea!
Exactly!
I saw this video and had to try it and see for myself. I dont think i have ever made potatoes this good. My husband said this was one of the best, if not best, potatoes he ever had. It had a very nice crunchy exterior with a soft interior. Superb. The only downside is that it took some time. Plan on 1 1/2 to 2 hrs from start to finish. It took alot longer to bake. But i agree w my husband. It was definitely worth waiting for. Thank u so much for sharing the technique and science behind this fabulous dish. Subscribed.
Made these for my family, and they indeed said they were the best they’d had! Thanks Kenji.
Wow, I made this for my husband tonight. He couldn't say enough good things about it!!! Thank you!!!!!!
I just made these and they are the best potatoes I've ever made. Thank you!
I make these about once a week. Even my picky 6 year old loves them. They always get huge compliments when people come over for dinner!
I'm here because the algorithm willed it.
A surprise, but a welcomed one.
Incite
Praise be to the algorithm.
Magnificent never knew this
🤣😍
BEST POTATOES EVER. Accidentally overcooked the potatoes, but it was fine, I just skipped the tossing part because they got the same effect just by over cooking 😅 Still came out crunchy on the outside and soft on the inside. Added finely chopped leek instead of parsley because I didn't have any, loved the subtle onion flavor :)
Idk why I laughed so hard at “look at those microblisters!”
it's so funny
It's a strange phrase, and not very appetizing.
PEOPLE ARE STEALING YOUR RECIPE
ohhh yes Jamie Oliver stole it even before it was published hahahath-cam.com/video/Pvb1Pt_ZVbU/w-d-xo.html
@@lurchamok8137 Dummy, Jamie didn't use the important ingredient baking soda which will crisp up this potato. That's what people are stealing
@@blognewb ohhh sorry Mr. Einstein . Dispite of that miracle cure which people throw on chicken , beef, green beans and so on, this is 95% what Oliver did and believe me, they get crunchy as hell. The most important step and at the same time the biggest disatvantage is to pre-cook the potatoes until the surface looks fluffy after tossed in a colander. But to be honest I am not a fan of either methods. You can call the inside fluffy or creamy, I would rather call it mushy and overcooked. It's more like fried potato puree.
@@lurchamok8137 wtf
Can I not use this at home? Will you guys bust down my door and kill me?
“Just check out those micro-blisters!”
These are amazing! I make them for my family often and we can’t get enough! My 9mo baby loved them too!
i have made this recipe many times now. it seriously is the BEST. it's now our house standard.
I have to be honest, at first, I did not believe this recipe to be revolutionary. Just 2 simple twists: bakind soda and infused seemed just too little to bring the dish I know to the next level. But boy, oh boy, how wrong I was. This recipe is exceptionally good and I haven't eaten anything else for the past 10 days, just changing the infusion herbs, and they all come out beatifully. I need to pay more attention to your recipes in the future!
I've done this. They are awesome. Next level potatoes
I just found this video of yours and it was enough for me to subscribe. Great tips and clear instructions. Totally a pro. Thank you so much.
It's so weird to see Kenji. I'm so used to his POV.
Looked this up again for Christmas and noticed I didn't like and left a comment which is rude of me. Caus I'm using this recipe for 3 years now and they are a legend among friends and family. So big thanks to you Kenji for making this tutorial. The cooking in baking soda and heating the oil with herbs were a game changer for me.
I've tried this recipe yesterday for dinner to go with my salmon. Omg it's crispy n crunchy on the outside n soft on the inside. Delicious..!! Thank you for sharing!!
Kenji, my whole has been a lie. With this potato recipe, my life has truth. Thank you!
I'm ready to take that entire bowl to my room rightnow & just inhale them while watching netflix lol. Will be trying these VERY soon! Thx for the recipe 🙏💙
The best roasties I’ve ever had in my life was in Ireland, and this is the same method that my friends used. They were so good!
th-cam.com/video/jmurwrHPWsI/w-d-xo.html
This recipe worked a treat. Tried it last night and the potatoes were exactly what I was looking for, they were excellent
I’ve used this recipe several times and it’s a hit!
if you don't have baking soda, you can also just toss them around in the pan after draining to make them fluffy, then add salt at this point to lock moisture on the outside, keeping the inside fluffy.
like i know you did this, but it's rly enough tbf
Oooh so glad you tube recommended this to me!
Will be trying! ❤️
How were they?
Saw the video last night and made these for breakfast. I pan fried instead of baking and honestly still turned out really good. This channel made me wanna cook for no reason and I’m proud that it can do that.
So fantastisch mit diesem Rezept! Normalerweise mache ich Rendang mit Reis, Aber heute möchte ich es durch Kartoffeln ersetzen, Und dieses Rezept passt sehr gut zu meinem Rendang :)
So glad that the music is gone from the newer videos. Makes them much easier to watch.
i will make them and will add lemon zest. luv kemon and rosemary together.
gracias Kenji
No la habia pensado esa!!! Voy a probarlo con ralladuras de limón!!
Just showed this to my wife. I'm smoking 15 lbs of Standing Rib roast for Christmas, this will be the perfect side dish!
I made these for the family, and they loved it. Thank you for another amazing recipe!
I come back to this video every Christmas. Love this recipe so much.
So THAT is how my friend from the UK made her incredible potatoes! She said it was an ancient family recipe that she was not allowed to share…… and she never did, but these look identical to hers! Can’t wait to try them!
They look amazing. I can't wait to try them. Thank you so much for posting.
Watching this in lockdown i might never leave my house. Rosemary from my herb garden
The rare zero dislike video. Makes sense.
Any tweaks to make this (kinda) work for sweet potatoes? I'm guessing no but I am going to make some SP fries using some of the ideas mentioned here. Thanks!
Sou vide them for 1 hr at 160 before cutting them up into roasting chuncks.
You can't really get crispy sweet potatoes without adding a separate starch. They just aren't the same as regular potatoes unfortunately.
J. Kenji López-Alt what kind of starch would you recommend? I am definitely interested in a crunchy type of sweet potato as well
I just had to break it.
One dislike added. I feel special.
I just tried this and yup, this was the best potato related experience I've ever had.
WOW I'm so glad the format changed
I just discovered your channel, and I can't wait to give this a try. Those potatoes look perfect! Looking forward to more videos.
This showed up randomly. Looks good, I’ll use it
Great vid and technique. a little disappointed there wasn't any "singled out sound of a fork raking across the crispy potatoes" though
Ooh good idea.
Adam Goodrich shout out to chef John
Adam Goodrich fork don’t lie
He ain't Chef John.
You can hear the crispy sound when they are transferred in the bowl after baking.
You completely inspired us across most of our thanksgiving dishes this year, so thank you for everything you do! We nearly didn't make potatoes this year (expecting a smaller crowd, only 5 people), but we watched this day-of and made it, and it stole the show!
Kenji, I have made these a few times. My wife has requested them for Sunday dinners 4 weeks in a row. They quite literally are the best roasted potatoes ever.
I've made these potatoes several times, and they are absolutely delicious! Forgot about them for awhile, but stoked to cook up some more :)
OMG - HOW did I miss that you have a YT channel Kenji? Subscribed!
Whos also hungry while watching this? 😅
I made these again the other night, I've made them a good 8 or 9 times now and they're by far the best recipe for anything potatoes I've had. I've tried a lot of different recipes, too, but these really are the best
Hands down the best potatoes we’ve ever had. I over-boiled it and under-baked it but it’s still tastes delicious more than any regular baked potatoes.
i can say from experience, when he says "these are gonna be the best things ever," he is not joking.
Only thing I do different is using normal olive oil , extra virgin olive oil have small particles that burn while baking.
It was when he said 'Check out those micro blisters '.....my god, I nearly came
was just watching this video......and now i am gonna make this !!!
awesome recipe. very similar to Heston's. I might use beef dripping or goose fat instead for flavour. and maybe use more too!
Me: *about to sleep*
TH-cam: ROAST POTATOES?
Me: YES PLEASE
😂🤣😂 yup.
Watch-Cook-Eat-Repeat 👍🏻♨️
Thumbs up for good work!
Thats right! Nice roast!
Holy cow, BEST potatoes ever, I made them yesterday, my Wife and I enjoyed them!
@2:46 as someone that has loved from childhood any kind of potato. This already looks amazing. In the coming segment where he has you flip them. Bake them but not until deep brown. You want a gold color on them, but not brown. I promise you the texture and flavor will be so much better.
He says "half an hour to forty minutes longer" cut that time in half to 15-20 minutes.
400 Farenheit is 204 Celsius
get this man an award, or something
No one cares.
So I don't have an oven where I live. Would a cast iron skillet work?
I've made them in a skillet using this video method using half butter and half oil. They turned out just as amazing. I sprinkled in thyme at the end. It goes hand in hand with potatoes.
gwulfwud nope, and if you don’t have an oven then you should probably stop watching cooking videos!
uncle chaos what a stupid comment
What about a microwave oven
Grace Sin get an air fryer and crisp dat up!
My confession:
Kenji has helped my cooking out way more than Gordon Ramsay has.
I did not ask for this neither did I search for this, but the algorithm knew I needed this.
Made these, they are delish. Kanji you NAILED these potatoes, they are incredible. Thank you for sharing.
I've had these once and was desperately trying to find a recipe to try myself. Thanks.
👍 my potatoes were delicious!! Thank you very much.
Wow, this could be fun
* Imperial scale appears *
I'm done
thank you, the bakig soda and infusing the oil has taken my potato game to soaring new heights!
When I saw this video, I had to make this for my coworkers. They absolutely loved it. So much flavor and crunch
Watching this at 2am =.=
Why am I watching this at 2 am? =.=
I'm hungry =.=
Mmmm *Micro Blisters* 😋
What on earth is a quart and an ounce?
Just came here randomly after I don't know how long to thank you Kenji for this amazing video! Every time there is a roast lunch, which is normally every Sunday in my house, I make these potatoes. That's how much I like them and how amazing they are. I got so lucky to not only get recommended this but to decide to try the recipe as well. Keep up the good content!
I made these with yukon gold skin on potatoes. I baked them on a rack instead of directly on the pan. Negates the need to flip as they are not sitting on the pan and the heat can distribute the potatoes evenly. I baked them at 450 for 1 hour and they came out perfect.
I used fresh rosemary, basil, thyme and garlic for the infused oil. After potatoes were done I sprinkled some fresh grated parmesan. OMG, I love this recipe. This method of cooking the potatoes to get that crisp is spot on. Best roasted potatoes I have made.
❤
5 table spoons of oil.
I'd love to see how much oil was actually in there. I'd bet the farm more than 5 table spoons.