Korean Honey Butter Crispy Roast Potatoes
In 2014, a bag of potato chips took over South Korea. They were honey butter chips, sweet and salty at once, and they sold out so fast that people hunted for them from store to store. We put that same flavor on my crispy roast potatoes. A little baking soda in the boiling water roughs up the outside of each potato, and in a hot oven that rough layer turns into a crunchy shell. Then the potatoes get a quick toss in bubbling honey butter and a snowfall of salty Parmesan. Put these out and watch the kids and the grown-ups fight over the last one. It's one of 100 recipes in Chopsticks Optional, my new cookbook.
- 01Heat the oven to 450F with racks in the upper and lower thirds. Line 2 sheet pans with parchment.
- 02Bring the water, salt and baking soda to a boil in the large pot over high heat (about 212F). Add the potatoes. Boil about 10 minutes, until a knife slides in easily.
- 03Drain well. Let the potatoes steam in the colander for 30 seconds so the outsides dry.
- 04Put the potatoes in the bowl and pour in the ghee. Put the lid on and shake hard for about 20 seconds, until the outsides look rough and coated in a thick, starchy paste. That paste is what turns into the crust.
- 05Spread the potatoes on the 2 pans with space between them. Roast 20 minutes.
- 06Flip each piece with the spatula, sprinkle with the garlic salt, and swap the pans. Roast about 20 minutes more, until deep golden brown and crunchy all over. Garlic burns at this heat, so it goes on late.
- 07When the potatoes have about 5 minutes left, put the butter, honey and salt in the small saucepan over medium heat. Let it bubble gently (about 230F) for 2 minutes, until foamy and a little thick. Honey burns fast, so stay close.
- 08Pile the hot potatoes on the platter. Pour the honey butter over them and turn them gently with the spatula, just until shiny.
- 09Sprinkle with the Parmesan, green onions and sesame seeds. Serve right away.
Flavor notes. Sweet and salty, like caramel popcorn with butter. A loud crunch, then a fluffy middle. Rich, so Parmesan and green onions keep it from getting too sweet.
- You won't taste the baking soda. It goes down the drain with the water, and it leaves the potatoes rough on the outside and browner in the oven.
- Give every piece room on the pan. Crowded potatoes steam and go soft.
- Add the honey butter at the very last minute. The crust stays crunchy for a while, but not forever.
- Grate the Parmesan as fine as you can. It should melt into a salty dust.
- No ghee? Use vegetable or avocado oil. Regular butter burns at this heat.
- No garlic salt? Use 1/2 tsp kosher salt and 1/4 tsp garlic powder.
- No russets? Yukon Golds work. They get a little less crunchy and a little more creamy.
- Want some heat? Add 1/2 tsp gochugaru (Korean chili flakes) or red pepper flakes with the Parmesan.
