The Crispiest Potatoes WITHOUT A FRYER (2 Ways)
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Published 2022-05-30
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-----RECIPE-----
@JKenjiLopezAlt inspired KENJI STYLE POTATOES
▪4qt/4L water
▪20g or 3.5tsp salt
▪5g or 1tsp baking soda
▪4lbs/2kg Yukon gold potatoes
▪50-70g or 4-6Tbsp olive oil
Preheat a sheet tray in a 450F/230C
In a large pot, bring water, salt and baking soda to a boil.
Peel potatoes and cut into large chunks and add to boiling salted/baking soda water. Boil for 8-10min. Outside of potatoes should be looking mushy looking at this point.
Drain potatoes and add 4-6Tbsp olive oil. Give them several tosses in the bowl to spread oil and rough up the outsides of the potatoes.
Spray or oil preheated sheet tray then spread potatoes out onto tray. Roast at 450F/230C for about 45min, flipping after about 20 minutes.
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CRUSHERTONS
▪3-4lbs/1-2kg of waxy fingerling potatoes
▪2 large pinches of salt
▪Sprig of rosemary
▪3-4 sprigs thyme
▪Head of garlic, cut in half
▪Neutral oil (light olive, avocado, etc..)
Cover potatoes with water (i’m using 4qt for my 6.75qt dutch oven). Add salt, herbs, and garlic. Bring to a boil then reduce heat to medium low and cook for 30-35 minutes until just tender.
Drain and allow to cool before moving on to the next step. You can refrigerate for 20 mins if you don’t have time to wait.
Preheat large cast iron over high heat.
Crush each potato until it’s about ½”/1.5cm thick
Add enough oil to the preheated cast iron to almost completely cover the bottom. When hot, carefully lay in flattened potatoes into a single layer, making sure each has good contact with the hot skillet. Allow to sear for at least 5 minutes until side 1 is becoming deeply golden brown. Flip to side 2, again making sure to get good contact with the hot pan. Cook for another 3-5 minutes. Shake and flip then place in a 450F/230C oven to roast for 25-30 minutes, shaking and flipping the potatoes halfway through. Season with salt while hot.
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ROMESCO SAUCE
200g or 1.5c Roasted Red Bell Peppers
30g or 1/4c pepperoncinis
50g or 1/3c salted almonds
10g or 1Tbsp shallot or red onion
1 clove garlic
20g or 1.5Tbsp champagne vinegar (or white wine vin)
5g or 3/4tsp honey
75g or 1/4c olive oil
30g or 3-4 small slices fried and dried bread (shallow fry slices of bread in olive oil in a hot pan then dry in 450F/230C oven for 10-15min)
Spin ingredients in food processor until broken down, but not too smooth. You still want some texture. Thin with a little olive oil or water before serving.
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SALSA VERDE
¼ red onion, small diced (or shallot)
115g or 1/2c red wine vinegar
15g or 3/4c basil
25g or 1 ¾ -2c parsley
25g or 1 ¾-2cilantro
20g or 2.5Tbsp capers
5g or large pinch coarse salt
Zest of 1 lemon
115g or 1/2c extra virgin olive oil
Add red wine vinegar to red onions. Stir and marinate for 15-20min. Chiffonade basil then turn 90 degrees and chop once again to avoid bruising. Chop parsley, cilantro, capers, and salt together. Add in basil then chop a couple more times to combine.
Add herbs to a bowl, then combine with lemon zest, olive oil, and the drained onions from your onion/vinegar marinade, plus a little drizzle of the oniony vinegar. Stir to combine.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referral/ccpjb3
0:00 Intro
0:15 Kenji Style Potatoes
2:39 Romesco sauce
4:14 Checking back in on the kenj style
4:32 Vessi shoes plug (ad)
5:32 Finishing off the kenji style
6:28 Boiling the crushertons
7:14 Salsa verde
9:17 Crushing and finishing the crushertons
12:11 Let’s eat this thing
#crispypotatoes #roastpotatoes #potatoes
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All Comments (21)
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Thanks again to Vessi for sponsoring this video. Use my code BRIAN at www.vessi.com/Brian for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.
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Watching you cut the herbs was incredible. True professionalism: keeping your knives so sharp your herbs don't bleed all over the place when you mince them.
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Love these videos that come with all-purpose sauces. Even if I don't get around to making the main dish I almost always end up making the sauces for something!
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When Serious Eats (i.e., Kenji) originally posted that recipe, he added vinegar to the water and he specified using red new potatoes, and I've been making it this way since I discovered it back in 2013. How times have changed. I'll have to give this new-fangled way of making them a try.
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This video has lots of cool and useful information, not just the how-to, but also the nitty gritty of WHY we do it. Excellent teacher here.
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Hell yeah! Pro tip, make a simple allioli to accompany the potatoes with romescu to make the propper traditional patatas bravas from catalonia. And if you add a little bit of spicy chilli oil on top then it's 10/10.
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Thank you Brian…I always learn so much from you! Potatoes are my favorite food and I can’t wait to make both of these! 😋
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You're sauces are so special. Thank you for describing them so well. I can almost imagine how they taste and, what to pair them with.
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Made these tonight, whole family commented on how good they were, thanks Bri! You're awesome!
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These potatoes and the sauces look awesome, gonna have to give them a try. Also i just noticed this, but I'm pretty sure this channel has grown by like 75k since I discovered it less than 2 weeks ago. Congrats Brian, you deserve it and thanks for all your hard work showing us this stuff!
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Great recipes and I like the fact that you embed the recipes directly into the page!
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Romesco makes everything taste amazing. And your green sauce looks awesome too!
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Thank you Brian for your wonderful videos. I look forward to watching them! I’ve learned so much from you!! 🥰
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This is exactly how I've been doing my roasted potatoes for years that I also got from Kenji. I always make a raspberry jam balsamic reduction to streak over the top for bright acidity and sweetness to cut the savory maillardy-ness of the potates but I will definitely have to give the romesco a shot. Roasted red peppers makes everything taste good and I had no idea you could buy them in a jar.
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Oh my! Just oh my! There is no doubt I will be eating these within the week. Both of them. Oh yes! 🤤
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I really like how you explain what you’re doing and why, like what the baking soda is for, why you use a specific type of olive oil, etc.
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I just made the Kenji style potatoes for lunch and it was sooo delicious! Recipe worked out perfectly. I was craving a garlic herb mayo so that's what I made to go with the potatoes but I loved the sauce ideas and I'll be trying them next time. Thank you!
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I've been making my potatoes with the baking soda (sometimes I use baking powder because I forget which one is better) for a while and I love it. While I'm a big fan of my cast iron, I prefer throwing my potatoes in the oven because I find it easier.
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Make a video featuring your favorite easy sauces! They always taste so good, and it would be great to have them all in one place!
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You deserve a sub, not just because you mentioned kenji 🤣 but i like creators who explains why some steps are needed or for what are those steps for, and not just show people how a recipe is made...
