Kenji López-Alt's Crispy Roasted Potatoes Changed Me Forever | The Food Lab

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and lower in calories.

Cut the potatoes into chunks.

Boil water in a pot and generously salt it.

Add the potato chunks to the boiling water.

Bring the water back to a boil, then reduce to a simmer and cook for about 10 minutes until a knife meets a little resistance.

Remove the potatoes from the pot and place them in a bowl.

Toss the potatoes to spread the starch out a bit.

Coat the potatoes in olive oil and pepper, tossing to combine.

Spread a little oil on a baking sheet.

Transfer the potatoes to the baking sheet, ensuring they are spread out as much as possible.

Preheat the oven to 450°F.

Place the baking sheet in the oven and roast for 25 minutes.

Stir the potatoes and return them to the oven for another 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens