Japanese fusion · sheet-pan
Crispy Roast Potatoes
Parboiled, shaken, and roasted until the edges shatter, then tossed through brown butter, soy, and crumbled nori.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Yukon Golds or russets both work. The shake-in-the-pot is the whole roast. You want a floury paste on the edges before they hit the fat. Nori is the snack-size toasted sheets in the dry-goods aisle at T&T. Crumble it over while the potatoes are roaring hot so it sticks.
- Heat the oven to 450°F (230°C) with a rimmed sheet pan inside. Cover the potatoes with well-salted water, bring to a boil, and simmer until a knife slips in but they still hold, 10-12 minutes.
- Drain well and let them steam-dry in the colander for 2 minutes. Return to the pot, lid on, and shake hard until the edges fluff and look battered.
- Pull the hot pan. Add the oil, tip in the potatoes, and turn to coat. Sprinkle with the kosher salt. Roast 25-30 minutes, flipping once, until deep gold and the edges shatter.
- While they roast, melt the butter in a small skillet over medium. Cook until the milk solids go nut-brown and smell like toast, 3-4 minutes. Stir in the soy and garlic. It will foam. Take it off the heat.
- Tip the hot potatoes into a bowl. Pour over the brown-butter soy, add the nori, sesame, scallions, and a pinch of flaky salt, and toss so the crumble sticks to the shattered edges. Serve immediately. They go soft if they sit.