Kenji’s Crispy Roasted Potatoes

Kenji’s Crispy Roasted Potatoes

Based on J. Kenji López-Alt’s technique

Ingredients

  • 2 tbsp Kosher salt

  • 1/2 tsp Baking soda

  • 4 lb Yukon gold potatoes, peeled, cut into medium-sized chunks

  • 5 tbsp Olive oil or duck fat

  • Fresh hardy herbs, minced: rosemary, thyme, etc

  • 3 cloves Garlic, minced

  • Fresh ground black pepper

  • Fresh herbs of choice: parsley, chives, etc

Directions

  • Boil a pot of water, then add salt, baking soda, and potatoes. Boil until easily pierced with a fork (about 10 min).
  • While boiling, infuse oil with rosemary and garlic in a pan over medium heat. Strain out solids and set both parts aside.
  • When potatoes are done, drain and add to a large bowl with the infused oil. Mix, toss, roughen up potatoes, until a mushy coating forms.
  • Roast in convection oven set to 400°F for 40-50 minutes, flipping half-way through.
  • Add potatoes to bowl with cooked garlic/rosemary, fresh herbs, salt and pepper to taste, and toss to combine.

Notes

  • Can try an air fryer instead of convection oven

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