Now that we’re all locked in our homes (thanks to the pandemic), it’s the perfect time to start getting creative with the culinary arts! Few things come close to being your very own personal chef.
You can create dazzling meals at the snap of your fingertips that can captivate any person simply by the aromatic smells filling the air. To help guide you, we’re showing you a recipe for roasted potatoes created by renouned Chief Culinary Advisor J. Kenji Lopez-Alt of Serious
Kenji is also skilled as a writer; having written two notable books that have gained him popularity. His first book, The Food Lab: Home Cooking Through Science won recognition as a New York Times best-seller, was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.
Eats. He also works as the Chef/Partner of Wursthall, which is a German-inspired California beer hall near his home in San Mateo.
“Po-ta-toes! Boil’em, Mash’em, Stick’em In A Stew”–Samwise Gamgee
His recipe for roasted potatoes has turned heads everywhere. The blend of spices used and cooking method gives it a crispy, crunchy feel to the potatoes that is hard to come by. The savoriness of the center is filled with a creamy, starchy flavor that will elevate your senses to the high heavens. Oh, and if you were wondering, this recipe is completely gluten-free and vegan friendly for all you conscious eaters out there.
The beauty in this recipe is that it breaks down the starch with alkaline water to create a bigger surface area and crunchy texture. In addition, the choices of oil, duck, goose, and even beef fat can be picked to your liking. Give it a dash of garlic and herbs to pack it with a more flavorful punch.
Let’s get right to it! First, you want to make sure you have the right ingredients ready and prepped. The following list contains all the ingredients that will be required:
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Directions:
1) Put oven rack in the center position and preheat oven to 450° F/230° C(400° F/200° C if using a convection oven). Heat 2 quarts (2L) water in a large pot over high heat until boiling point. Add two tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. return to a boil, reduce to a simmer and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2) Next, mix the olive oil, duck fat or beef fat with rosemary, garlic, and also some black pepper in a small saucepan and heat over medium heat. Be sure to stir, cook, and shake the pan constantly until the garlic just begins to turn golden colored (usually about 3 minutes). Immediately strain oil through a fine measure strainer set in a large bowl. Set garlic/rosemary Make sure aside and reserve it separately.
3) When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste a little more salt and pepper, and toss to coat making sure to shake the bowl roughly until we thick layer of mashed potato-like paste has built up.
4) Moreover, transfer the potatoes to a large rim baking sheet and separate them spreading them out evenly. Transfer to oven and roast for 20 minutes. Then, use a thin flexible metal spatula to release any stuck potatoes, shake the pan, and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking for about 30 to 40 minutes longer.
5) The final step is to transfer the potatoes to a large bowl and add the garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
And voila! The recipe is complete and the potatoes should be scrumptious enough for any occasion.
Some things to note when it comes to the recipe is that russet potatoes will give a crisper crust with fluffier centers. Meanwhile, Yukon Gold will be slightly less crispy and have creamier centers, with a darker color and deeper flavor. Since variety is the spice of life, you are always encouraged to try both!
There you have it! We hope you’ve enjoyed the process of whipping up this incredibly appetizing recipe. It’s one you can easily use for any occasion including Thanksgiving, Christmas festivities, birthdays, and even regular dinner nights with the family.
Let us know how your batch came out!
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By Jonathan Arrastia
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Jonathan Arrastia is a contributor at SBLY Media.
