Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Cut 2 pounds of russet potatoes into relatively big chunks.

Fill a pot with water and add baking soda and salt to it.

Bring the water to a boil, then reduce to a simmer and add the potatoes.

Boil the potatoes for about 10 minutes until soft, checking for doneness with a knife.

Drain the potatoes and let them steam dry for a few minutes.

Roughly toss the potatoes to create a starchy slurry on the exterior.

In a bowl, mix the potatoes with melted butter and grated Parmesan cheese.

Line a baking sheet with parchment paper and spread the potatoes in a single layer.

Preheat the oven to 400°F with convection or 425°F without convection.

Roast the potatoes in the oven for about 20 minutes, checking for a nice golden color.

Flip the potatoes after 20 minutes to ensure even cooking.

Return the potatoes to the oven for another 15-20 minutes until they are golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens