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Extra-Crispy Parmesan-Crusted Roasted Potatoes

Extra-Crispy Parmesan-Crusted Roasted Potatoes

This recipe brings together the fluffy insides and crispy outsides of top-notch roasted potatoes with the irresistible cheesy crust found in Detroit-style pizza. Boiling the potatoes with aromatic ingredients adds them with herbal flavor without risking burnt herbs during the final roasting.
Additionally, adding baking soda to the water helps soften the potato's surface, allowing starch to be released. This starch, when combined with Parmesan cheese and melted butter, forms a delicious slurry that coats each potato chunk, crisping it up into a savory, cheesy shell.
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Total Time 1 hour
Servings 4

Ingredients
  

  • 3 pounds russet potatoes peeled and cut into chunks (1½ to 2 inches)
  • 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 sprigs of thyme or rosemary or a combination
  • 3 tablespoons unsalted butter melted
  • 2 ounces finely grated Parmesan cheese approximately 1 cup
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Position the oven rack in the center and preheat to 425 degrees or 400 degrees if using convection. (Convection is preferable, if available.) In a large saucepan, combine the potato chunks, 2 quarts of water, baking soda, and salt.
  • Take a 10-by-10-inch square piece of cheesecloth and arrange the bay leaves, peppercorns, garlic cloves, and herb sprigs in the center. Gather the corners of the cloth to form a pouch and secure it with butcher's twine. Add this bundle to the pot with the potatoes and place it over high heat. Please bring it to a boil and cook until a knife can easily pierce a larger potato chunk without any resistance, approximately 10 minutes after the water reaches a boil.
  • Once the potatoes are cooked, drain them in a colander and discard the aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
  • In a large bowl, combine the cooked potatoes with melted butter and Parmesan. Season lightly with salt and pepper. Using a rubber spatula, toss and fold the mixture until the Parmesan, butter, and starch create a slurry over the surface of the potatoes, approximately 30 seconds. Spread the potatoes onto the prepared baking sheet, ensuring they are mostly separated from one another. (Alternatively, at this stage, you can allow the potatoes to cool, then transfer them to a sealed container and refrigerate until ready to roast.)
  • Place the baking sheet in the oven and roast the potatoes until they become pale golden brown and sizzle on the bottom, about 20 minutes. Using a thin metal spatula, flip the potatoes and continue roasting until they become crisp and turn a blond-gold color on most sides, approximately 15 to 20 minutes more. (Monitor closely toward the end to prevent overcooking; avoid letting the potatoes become too deep golden, as they may develop a bitter taste.)
  • Once done, remove the potatoes from the oven and let them cool on the pan for 5 minutes before transferring to a serving platter.