Extra-Crispy Parmesan-Crusted Roasted Potatoes Recipe • 4★

By J. Kenji López-Alt

Updated January 21, 2024

Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

7:45Credit...The New York Times and Adam Centrella

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

Featured in: The Best Roast Potatoes Manage to Get Even Better

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3 pounds russet potatoes, peeled and cut into 1 ½- to 2-inch chunks

½ teaspoon baking soda

2 tablespoons kosher salt, or 1 tablespoon table salt

4 dried bay leaves, preferably Turkish

1 tablespoon whole black peppercorns

6 whole garlic cloves, peeled and lightly crushed

3 to 4 thyme or rosemary sprigs, or a mix

3 tablespoons unsalted butter, melted

2 ounces finely grated Parmesan (about 1 cup)

Kosher salt and freshly ground black pepper

Step 1Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.

Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.

Step 2Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.

Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.

Step 3Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.

Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.

Step 4Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)

Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)

Step 5Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)

Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)

Step 6Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

Learned this from my Italian Mother. Just bring the potatoes to a boil, then take them off the heat and drain. They'll continue to cook off the heat. If you boil them too long, they'll get mushy. Let them cool. Then toss them with olive oil (not butter) and grated Romano cheese (prefer it to Parmesan). I also add some sprigs of rosemary. And big cloves of garlic. No need to peel them. Roast them in the oven as described in the recipe.

Having made both previous recipes (boil in vinegar, boil in baking soda), I don't bother with trying to make the slurry with a spatula or slotted metal spoon. Potatoes, fat of choice (oil or now butter here), seasoning, go in a mixing bowl, I cover it with something hard like a lid/plate, and a shake it up vigorously. The potatoes mash against each other and the bowl and gets properly covered by the oil/potato/seasoning slurry. Faster, easier, more even coverage.

Kenji created this recipe a few years ago (sans spices/cheese) and it's the only one I make.

However, I'm lazy & now have some shortcuts.

Preheat oven with baking pan IN. Boil potatoes (Yukon for me) w/salt + spices if using; drain. Put potatoes back in pot. Cover & Shake hard 3 times up and down! Stir in duck fat, more salt, parm if using. Pour onto hot pan (the sizzle!) & bake.

Crunchy outside, creamy inside. Divine.

I made this as written (used dried rosemary and thyme because I didn't have fresh), and it was perfect.

I was all out of Turkish bay leaves so I just used regular ones. Also, my convection oven is on the fritz, so I used gas.

Ran out of butcher’s twine so used rubber band.