Extra Crispy Roast Potatoes
Recipe from J. Kenji López-Alt
These are exactly what roast potatoes should taste and feel like—deeply crispy, crackling exteriors paired with impossibly fluffy interiors, made in the Wonder Oven Pro. The secret? A quick parboil in alkaline water turns up the starch breakdown, creating a puckery slurry that blisters and fries to the crispiest crust. Then, your fat of choice gets infused with garlic and rosemary, amping up flavor without burning during the long roast. Trust me: once you’ve tasted that contrast, there’s no going back.
Watch the Recipe
10 minutes
50 - 60 minutes
6 - 8
What You'll Need
Ingredients
Kosher salt
½ teaspoon (4 g) baking soda
4 lb (about 2 kg) russet or Yukon Gold potatoes, peeled and quartered (or cut into 6–8 pieces depending on size)
5 tablespoons (75 ml) olive oil or duck, goose, or beef fat
Small handful fresh rosemary leaves, finely chopped
3 medium garlic cloves, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
Directions
Step 1
Preheat the Wonder Oven Pro to 450°F (230°C) on Air Fry.
Step 2
Make the mayonade: In a container just large enough to fit an immersion blender (or in a food processor), combine the mayonnaise, herb leaves (save the stems for later), garlic, scallions, MSG (if using), salt, pepper, and lemon zest. Blend until the mixture is smooth and the herbs are fully broken down.
Bring 2 quarts (2 L) of water to a boil in the Perfect Pot Pro. Add 2 tablespoons kosher salt, the baking soda, and the potatoes. Return to a boil, simmer, and cook until a knife meets little resistance—about 10 minutes after initial boil.
Step 3
While potatoes cook, combine the fat of choice, rosemary, garlic, and a few grinds of black pepper in a small saucepan over medium heat. Stir and shake constantly until garlic just starts to turn golden, about 3 minutes. Strain into a large bowl, reserving solids separately.
Step 4
Drain potatoes, let rest in the pot for 30 seconds to evaporate excess moisture, then transfer to the fat bowl. Season lightly with salt and pepper, and toss until a starchy paste forms on the potato surfaces.
Step 5
Arrange potatoes on the Wonder Oven Pro air fryer basket in a single layer without touching. Place on the middle rack with the bake pan on the bottom rack to catch drippings, and roast for 20 minutes without disturbing.
Step 6
Use a thin metal spatula to release any stuck potatoes, then shake and flip them. Roast another 30–40 minutes, turning occasionally, until deeply browned and crackling.
Step 7
Transfer potatoes to a bowl, add garlic–rosemary bits and parsley, toss to combine, and season to taste. Serve immediately.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
