The best crispy roast potatoes ever from Serious Eats by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cadfael on April 05, 2026

    Lots of clean up, time & energy but so worth it

  • Partyof7 on March 17, 2026

    So delicious and crispy. Used Yukons and beef fat and the insides were amazingly creamy. I want to eat these everyday. Kenji is a genius!

  • Stephenn31 on December 26, 2024

    Turned out nice and crispy. I let them cool a bit more than in the recipe and left them in the oven longer. But the oil was nice and flavourful and the potatoes crispy - I cooked the oil low and slow for longer than the recipe suggested. Straining it was a good idea as often roasting the garlic with the potatoes causes it to get too hard and bitter. I made it with red potatoes and it was fine. I’ll try with russet or Yukon gold next time as recommended

  • dc151 on February 25, 2022

    Ok, so I was sure this wouldn't live up to its name, but this recipe served this Irish lass well! Loved it, and now feel too full of po-TA-to.

  • anya_sf on May 29, 2017

    I made 1.5 lbs Yukon Gold potatoes. They were fairly small so I just cut them in half, which was more like 1-1.5" rather than 2". I boiled them for 7 minutes. Instead of tossing them with the duck fat in a bowl, I strained the duck fat directly over the boiled potatoes in the pot I cooked them in (after draining, of course). Then I put the lid on and shook the whole thing, which easily yielded the "paste" surface. Since they were smaller, they only took about 30 min total to roast. They were very good, but almost too crispy, as the seasonings did not cling to the ultra crispy surface of the potatoes.

  • Rinshin on December 06, 2016

    Wow, lots of folks at SE loving these potatoes had me intrigued. I used smallish, but not small yukons cut into quarters. I read that these are supposed to be two bite potatoes. Mine came out to be more of one bite potatoes. I think because mine were smaller, the insides were a bit too dry but the outsides were definitely very crisp . It's best to rely on the look and smell instead of time indicated in the oven. Mine were done within 25 min for the 2nd bake. Because I'm no longer strong with my hands,, I had some problems tossing these because of the weight after boiling them and had to use a big wooden spatula to roughly toss. The garlic/rosemary in olive oil cooked way too much within 30 seconds. I prefer less cooked garlic because of bitterness and will really watch how dark they get next time. Maybe 15 seconds or so and take the pan off soon as they start to color. Mine came out too dark with certain burnt garlic taste. A definite repeat with some adjustments.

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