NYT Cooking | Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking @NYTCooking | Uploaded January 2024 | Updated October 2024, 1 day ago.
Get Kenji's recipe: https://nyti.ms/3vtnYMp

These potatoes from J. Kenji López-Alt combine the fluffy interior and crispy exterior of the best roasted potatoes, with the crunchy cheese crust of Detroit-style pizza. In this genius recipe, Kenji boils the potatoes with baking soda in the water, which helps soften the potatoes’ surface and releases starch. This starch then combines with Parmesan and melted butter to make a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell. This is the potato recipe you never even knew you needed.


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