Get Kenji's recipe: https://nyti.ms/3vtnYMpThese potatoes from J. Kenji Lpez-Alt combine the fluffy interior and crispy exterior of the best roasted potatoes, with the crunchy cheese crust of Detroit-style pizza. In this genius recipe, Kenji boils the potatoes with baking soda in the water, which helps soften the potatoes surface and releases starch. This starch then combines with Parmesan and melted butter to make a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell. This is the potato recipe you never even knew you needed.------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).