Try cooling them after parboiling! Gives the outside more time to crisp up whilst the inside remains fluffy - parboil, freeze and fry is the secret to the best textured chips youll ever have!!
@@marycanary86 it definitely isn’t as much work if you do the second method and still get good potatoes. Boiling them on the stove (or in the microwave if you’re in a such a hurry) with seasoned water (I use chicken bullion or just salt sometimes) then let it cool or rinse with cold water, dry and then toss in olive oil and seasoning. Then pop them in my air fryer flipping half way and they done in a much quicker time.
fun fact: combining butter with olive oil doesn’t actually prevent burning. however, the olive oil masks the taste of the burned butter, making it harder to notice. if you want to cook with butter at high heat, clarify it first.
Finally someone who understands this lol. If I take Steel shavings and mix it with shredded paper the paper is still going to burn at its normal temperature. It's not like the olive oil magically makes the milk solids disappear.
Yeah, it's the mark of a true master, to teach with no feeling of superiority, it shows a lack of insecurity in his own ability, he doesn't need to put others down to make himself look better because he knows his skill is already high enough to have nothing to prove, and so he spends his time trying lift everyone up instead. Even someone who's never touched an oven can still learn from the beginner level, everyone wins when you're respectful
That's how I always make them and recently 'invented' a new method to make them, first cook them on higher temp to brown them and then lower it if they are not done in the middle. They come out really crispy but soft in the middle Edit: actually I should reverse that and cook them on the lower temp in the oven first, then rough them up a little, maybe add a little more oil and put them back to crisp. It would be essentially parboiling and roasting in one.
Funny how the least effort version of potatoes is similar. Here the recipe known as "village/farm style potatoes", which was used due to necessity because of no time to bother with cooking, is 1. boil huge amount of potatoes in a big pot. 2. Reheat the potatoes by roasting on a pan. P.S. I also was told that they would reheat them this way for up to a week, but search results say that is unsafe to keep boiled potatoes outside refrigerator for over 20 hours. It was definitely boiled with skin on, maybe it stayed in the water and it served as a protection against microbes?
Two tips to enhance the pro version: #1 Boil with a bouquet de garni containing smashed garlic, bay leaves, pepper corns and rosemary sprigs. #2 Toss with finely grated parmigiano after boiling. This improves both flavor and texture. I've made this for a number of different people and they never fail to love it.
Absolutely impressed by not letting the herbs roast to avoid burning and reintroducing em back to the potatoes to get fresh flavor. I’ll definitely be using that in the future.
@@advega kenji also described using baking soda, and tossing the potatoes to rough them up. this guy totally ripped off all of kenjis highly developed method.
@@stevep8485 still waiting to find out who i ripped off when making potatoes the same way... none of this is actually some advanced arcane knowledge....
Olive oil has a lot of different burning points lol. Extra Virgine olive oil smokes at around 160 degrees Celsius Refined olive oil mostly called Classic olive oil smokes at around 220 degrees Celsius.
Nice short my man Getting old with a lot of UA-cam's and a breath of fresh air to see something to the point and showing everything you'd want to know. Leaving ya hungry for more at the end at that!
The way you give a reason for every step is so nice I am a pretty curious person so this explains how each step contributes to the perfection of this delicious delicacy ❤
I adapted the pro version by parboiling fingerling potatoes with baking soda, cutting them in half after boiling and then shaking, and using some avocado oil I fried a flank steak in to pour over, and seasoning with salt, pepper, garlic powder, onion powder and smoked paprika and then oven roasting for 30ish minutes while tossing and then tossed with freeze dried chives and salted to taste. came out incredible! I would love to try the recipe as is but couldn't get this recipe out of my head.
Found your channel at about 20k subscribers, was shocked you didn’t have more. Incredibly entertaining, high quality short-form content. Keep up the good work!!!
Time, sure... But, money? Potatoes, oil and herbs are all relatively cheap! And by doing this process, you are making something far more valuable than the original ingredients.
My mom makes amazing roast potatoes. All she really does is sprinkle gravy granules on them before roasting them, and they come out so incredible. I would 100% eat just a plate of those and nothing else haha
This series really is a life safer man, can't begin to describe how much you leveled up my cooking skills! My girlfriend's very happy with your channel 😂
Yea im a dad (and yes i cook for my wife and kids) and this is definitely not as easy as it looked. But really you should try it, occasionally, perhaps when serving visitors during festive season, 100% worth it, its on my top 1 of everyone's requested food list
Honestly the boiling really makes a difference and is easier than you think to do! You just pop them in the water, go do what you want for a bit, and check them occasionally until cooked enough. Once boiled enough you can just toss them in your preferred cooking fat/oil in an oven tray with whatever seasoning works for you (even if you only have the energy for just salt - if you have something like herbs in jar, e.g. thyme or something, that works great too if you just chuck it on) and then pop them in the oven and again go do whatever you want for a while (just cooking roasties with the easy method). My mum boils them first and has done since me and my sisters were kids, and even without spending extra time doing extra seasonings they always came out so crispy and delicious, and she got a longer break to relax while they were cooking too :)
Currently pregnant and craving potatoes just like this! 😭 Your content is amazingly informational and well produced! As soon as I’m not nauseous and have a little more energy, I’m so gonna make these!
Instead of the beef you can use clarified butter. One chef did an experiment and showed that the crunch factor is the same with clarified butter instead of beef/duck/pork fat. So yes you can keep this vegetarian and still get perfect potatoes. Infuse the herbs like rosemary and garlic in the clarified butter for vegetarian version.
Why on earth would you wanna be a vegetarian! Everything dies we give animals humane deaths and recycle their energy and life force, eating meat is what nature intended and healthy and optimal and bloody tasty lad, please eat meat! Not my meat though!
You can also use beef bullion powder. Works really well if you don't have beef drippings. Also, ghee. Ghee is your friend. Kinda pricey, but a little goes a long way. That stuff can get up to almost 500°f(250°c) before it starts smoking.
Mhh, I just wanted to reply: No, I am sure I have seen a very similar recipe on America‘s Test Kitchen before. But then I thought to double check. Good thing I did, because who is stated as the test cock for this recipe? James Kenji López-Alt
I really like this kind of video! It’s cool seeing the house empty as well and hearing about all the progress you’ve made. Can’t wait to hear about when it sells!
This is like the tenth time I see a youtuber do Kenji's recipe. I've done it as well a few times and it's so freaking good that tbh I don't blame him for copying it, pure potato bliss (maybe mention him tho)
Mhh, I just wanted to reply: No, I am sure I have seen a very similar recipe on America‘s Test Kitchen before. But then I thought to double check. Good thing I did, because who is stated as the test cock for this recipe? James Kenji López-Alt
...potatoes roasted in animal fat with garlic and rosemary? i must be confused because that's not anyone's specific recipe. that's just how we make potatoes in britain. if you wanna credit brits, go for it, but you can't choose some single dude and go "yeah he created roasted potatoes" like they haven't existed for decades.
@@dwippitythe baking soda step, the shaking after parboiling, and making that exact infusion are all from Kenjis recipe. Maybe those are common in the UK, but it is step for step the Food Lab recipe.
I don’t think he invented this way of making potatoes. It’s not exactly a ground breaking recipe and has likely existed for a long time. No need to credit, he could have got this from anywhere.
Honestly, parboiling is THE WAY to make good potatoes. Roasting them in the oven (beginner recipe) takes way too long, and the potatoes end up dry on the inside and leathery on the outside. They don't even taste good the next day. But parboiling ensures that you get the soft texture you want, and then you just have to crisp them up to your liking. This can be done either on a stovetop or in the oven. And this version can be reheated pretty well too. PLUS, as others have mentioned, you can freeze the parboiled potatoes. Not only does this let you have roasted potatoes/home fries in less time, but also it just lets you preserve the potatoes for longer.
if you want better roasties, cook potatoes in the oven, till soft, [mash them into mashed potato,] once cool enough to handle, roll into balls, and put into a deep fryier, till a skin is made, place back into the oven till golden browned, toss in your seasonings, and pesto "more flavour, and not watered down" :)
then put your hand in the deep fryer, then the oven, wait for it to cool, air fyer, and then use your hand to eat the potatoes, but not before slipping them into the deep fryer...again
I've wanted to make roasted potatoes but I only have an air fryer at home, and plopping potatoes straight into it makes it burn the outside easily while the inside has a weird barely-cooked texture. Parboiling them and coating them in oil made it just perfect! Burned spots is still an issue but it's only a bit.
So, what level is it when you start using either duck or goose fat, instead of tallow? Professional +? I mean, I don't par-boil, I boil them until they're almost falling apart, bash them in a colander, don't bother with the garlic or rosemary (a little chicken salt and pepper) and then use goose fat.
I just use a healthy dose of an all purpose seasoning, it's salt, paprika, onion, pepper, garlic, basil, celery seed with some binders and colour. The secret step to the parboil is the bicarb, really helps starting to break up the outer layer. The more mash you can generate on the outside when you rough them up, the crispier they get. I don't like to push the boil too long in case they just fall apart, I find 5 mins once it's a rolling boil is a safe number. Preheated tray with your oil to toss the potatoes in. Just need to be careful about splashing hot oil around. Olive oil is fine if you are only roasting at 180C it won't turn to smoke. You can use the fats if you are fancy or some veggie oil if you want to be cheap. Your prep and potato type matter the most, the oil you choose is probably the last 5-10%.
I don’t think he invented this way of making potatoes. It’s not exactly a ground breaking recipe and has likely existed for a long time. No need to credit, he could have got this from anywhere.
@SouthamptonCentral No, it's not really that. The steps and tricks are EXACTLY Kenji Lopez Alt's recipe. Like word for word, step for step. It's not a revision or new version of a recipe it's Kenji's EXACTLY.
@ I went back and had a look and kenji does say at the start of his video that these are how they are made by some people here in Britain and that’s where he got his inspiration. It’s very possible this guy, like many others, has been making them in this exact way without even seeing that video which may have directly copied the original British recipe. Or more likely he did see that video and just didn’t bother crediting. Who knows.
im working as an cook in a fancy resturant. we have a totally different approach to really crunchy roast potatoes. we fully cook the potatoes a day earlier, then they going into the fridge over night, next day we peel them and dice them. then they getting a quick fry in the pan (3-4 minutes) for a kind of pre-frying. after that they go into a bowl to cool off and having them ready for when orders coming in. then we take the pre-fried potatoes and fry them for their final crust + seasoning. i dont know if it makes a big difference having them pre-fried for a few minutes, i think the trick is to boil them a day earlier and give them enough time to cool down again.
@@MicheleDashwood if the food item is to be heated more than 175 ℃, even less than 2 minutes, it means that it is being fried. the potatoes in the video seem fried to me. (using an oven doesnt mean its "roasted")
I don’t think he invented this way of making potatoes. It’s not exactly a ground breaking recipe and has likely existed for a long time. No need to credit, he could have got this from anywhere.
Yaaa that doesn’t “stop the butter from burning” - the milk solids in the butter still have the same burn temperature. It’s a nice flavour combo, but really doesn’t do anything past that.
I would like to try the other versions, but I don't imagine them to be better than the beginner version. It feels like the original, "more pure" recipe
My Dad does a level up from the posh version here. When the spud is parboiled, shaken, you let it cool, then with the butter and oil and herby mixture there's a dash of honey and mustard with orange juice. It is the food of the gods.
Another method for something more akin to a ‘game day’ snack; Mashed potatoes, fresh or reheated leftovers Add shredded cheese, cheddar and/or pepper jack are good choices If the potatoes are hot enough you can mix the shredded cheese into them and it will melt and combine with only the residual heat Add some butter (not too much) Form small ‘pucks’ with the potato and cheese mixture Shallow fry in vegetable oil if trying to be healthy, bacon fat if you want to be a bit crazy Eat either plain, with ketchup, or with sour cream and chivesk
Actually, instead of part boiling with Bicarb, use baking powder instead, it doesn't flavour the potatoes and does exactly same, breaks down the edges to give a crispy edge and exterior 😊
What EXCELLENT boiled (roast) potatoes! Many years since I've had such of an exemplary vegetable. To which of my fair cousins should I compliment the cooking?
For a more consistent crisp keep the oil hot by using a metal cooking pan on the hob before putting into the oven so the oil doesn’t loose too much heat when you put the potatoes in
Kudos to anyone who has the energy to go beyond the beginner version
It's 1000% worth the effort tbh I've tried all 3
I always do the second one buys me time to do other things
My version takes almost 2 hours to cook but Im also the type to slow roast for more flavour and bake a loaf of bread at 4 in the morning
If you do version 2 or 3 you can put them in the freezer after par boiling and cut your time in half (then cook from frozen)
it's not that much effort to parboil them, and this actually cuts down on the cooking time in the oven.
Try cooling them after parboiling! Gives the outside more time to crisp up whilst the inside remains fluffy - parboil, freeze and fry is the secret to the best textured chips youll ever have!!
its just that i want an easy potato... this is as much work as a glazed cake? with what hours in day?
@marycanary86 by all means, have your easy potato. But that doesn't change the fact that the instructions above will yield the best chip.
@@BennyAscent stop calling them chips, you wanker
@@marycanary86 it definitely isn’t as much work if you do the second method and still get good potatoes. Boiling them on the stove (or in the microwave if you’re in a such a hurry) with seasoned water (I use chicken bullion or just salt sometimes) then let it cool or rinse with cold water, dry and then toss in olive oil and seasoning. Then pop them in my air fryer flipping half way and they done in a much quicker time.
@@Gabriellaella23yeah so extra work and extra dishes to clean.
fun fact: combining butter with olive oil doesn’t actually prevent burning. however, the olive oil masks the taste of the burned butter, making it harder to notice.
if you want to cook with butter at high heat, clarify it first.
Meooow
I was thinking the same thing
@@a.gss7714 OMG KITTY HIIII!!!!!!!
@@birb9799 🐈
Finally someone who understands this lol. If I take Steel shavings and mix it with shredded paper the paper is still going to burn at its normal temperature. It's not like the olive oil magically makes the milk solids disappear.
I like how you don’t judge the beginner method like some other creators I’ve seen
Yeah, it's the mark of a true master, to teach with no feeling of superiority, it shows a lack of insecurity in his own ability, he doesn't need to put others down to make himself look better because he knows his skill is already high enough to have nothing to prove, and so he spends his time trying lift everyone up instead. Even someone who's never touched an oven can still learn from the beginner level, everyone wins when you're respectful
And there's nothing wrong with it. The potatoes still taste good. The lack of scorn is nice.
True respect for all chefs and their creations, no matter the skill level!
Yeah!! I'm perfectly happy with that one! They taste amazing!!! And don't take AS much time as the others!
That's how I always make them and recently 'invented' a new method to make them, first cook them on higher temp to brown them and then lower it if they are not done in the middle. They come out really crispy but soft in the middle
Edit: actually I should reverse that and cook them on the lower temp in the oven first, then rough them up a little, maybe add a little more oil and put them back to crisp. It would be essentially parboiling and roasting in one.
Boiling the potatoes first truly is a game changer, definitely worth the extra effort. Awesome video
Lol
Lmao
Yes! And you can do it ahead of time then roast later if needed.
Funny how the least effort version of potatoes is similar. Here the recipe known as "village/farm style potatoes", which was used due to necessity because of no time to bother with cooking, is 1. boil huge amount of potatoes in a big pot. 2. Reheat the potatoes by roasting on a pan.
P.S. I also was told that they would reheat them this way for up to a week, but search results say that is unsafe to keep boiled potatoes outside refrigerator for over 20 hours. It was definitely boiled with skin on, maybe it stayed in the water and it served as a protection against microbes?
@calliopemuse6724 apparently that makes them even crispier.. the cooled potato in the hot fat
Two tips to enhance the pro version:
#1 Boil with a bouquet de garni containing smashed garlic, bay leaves, pepper corns and rosemary sprigs.
#2 Toss with finely grated parmigiano after boiling. This improves both flavor and texture.
I've made this for a number of different people and they never fail to love it.
Absolutely impressed by not letting the herbs roast to avoid burning and reintroducing em back to the potatoes to get fresh flavor. I’ll definitely be using that in the future.
He “borrowed” the technique from Kenji Lopez and forgot to credit him
@@DanRoachno way! A cook using a technique, how horrible...
@@DanRoach bruh i've been doing the same thing my whole life without seeing it anywhere. did he forget to credit me too?
@@advega kenji also described using baking soda, and tossing the potatoes to rough them up. this guy totally ripped off all of kenjis highly developed method.
@@stevep8485 still waiting to find out who i ripped off when making potatoes the same way... none of this is actually some advanced arcane knowledge....
Another tip for crispy roasties is to put some flour in the bowl when you shake, it bonds, coating the surface to get extra cripsy spuds
Potato starch might actually work better 🤔 amping up the potato flavour
@ never tried but i recon its worth a shot.
I use semolina. Crrrrrunch!
@@moogthedog2816 nice one. will give that a try next time.
@@redfullmoon
It doesn’t.
Why the hell is this channel not getting to millions? Bro the content here is fucking amazing.
True but everyone says this. I have no doubt it will happen just a matter of time for the algorithm 🤷♂️
He will get there soon
hes acc getting alot more recogntion wish is amazing
are you stupid? its been 21 hours, nothing gets extremely famous after 21
Just takes time, his content is amazing and it'll make it's way around
Lmao @olive oil, has the same smoke point at butter it wont do much to prevent the butrer from burning. Just use clarified butter
peanut oil even better
USE ANIMAL FAT
It was invented to roast veggies with! Mmmmmmm ❤️
Olive oil has a lot of different burning points lol.
Extra Virgine olive oil smokes at around 160 degrees Celsius
Refined olive oil mostly called Classic olive oil smokes at around 220 degrees Celsius.
Nice short my man
Getting old with a lot of UA-cam's and a breath of fresh air to see something to the point and showing everything you'd want to know. Leaving ya hungry for more at the end at that!
The way you give a reason for every step is so nice I am a pretty curious person so this explains how each step contributes to the perfection of this delicious delicacy ❤
putting this on the xmas dinner list 😍
Is it really you?
ello fellow potato enthusiast
hiii youtube
Fix yo damn website
How much do they pay you social media admin?
I adapted the pro version by parboiling fingerling potatoes with baking soda, cutting them in half after boiling and then shaking, and using some avocado oil I fried a flank steak in to pour over, and seasoning with salt, pepper, garlic powder, onion powder and smoked paprika and then oven roasting for 30ish minutes while tossing and then tossed with freeze dried chives and salted to taste. came out incredible! I would love to try the recipe as is but couldn't get this recipe out of my head.
These look sooooo good! Love the vdo❤
My mom and I love your videos so much. Will you load recipes in the future?
Time to rewatch and make sure I liked all his videos 😂
? Can someone explain why this is funny??
@@jkhsdjkhfjkhh3 yea idk either this is like the most generic comment ive seen
@@jkhsdjkhfjkhh3 apparently all the 59 people who liked it thought it was as for me I have no idea. 🤙
@@Lastclonestudios bro even the original commenter has no clue what he's saying
@@Lastclonestudios 58 now, your stock is dropping!
I loved y’all’s perspectives here, it helped me as someone opening my mind to traveling/moving
Found your channel at about 20k subscribers, was shocked you didn’t have more. Incredibly entertaining, high quality short-form content. Keep up the good work!!!
Thank you! Really appreciate the continued support and being part of the community! 😊
My goodness, that last one is top tier. 🥔
I just wanted to say that your work doesn't go unappreciated!
Thank you! glad you like it 😊
Really well made video I enjoyed watching the whole thing
I love how the pro level is completely achievable if you have the time and money
Time, sure... But, money? Potatoes, oil and herbs are all relatively cheap! And by doing this process, you are making something far more valuable than the original ingredients.
@ I mean for the other videos as well. Not specifically these recipes
My mom makes amazing roast potatoes. All she really does is sprinkle gravy granules on them before roasting them, and they come out so incredible. I would 100% eat just a plate of those and nothing else haha
I just found your channel yesterday. Keep up the good work.
The sound title for some reason makes the video better
The Kenji potato method is elite!
It's the British method he stole the recipe
Video saved! Pro level potatoes here i come!! Man they look bomb
This series really is a life safer man, can't begin to describe how much you leveled up my cooking skills! My girlfriend's very happy with your channel 😂
Thank you really appreciate it! So happy you like the content! 😊
Tanya bregar uploaded again! The queen is back!
As a Mom with two little kids, I could never imagine spending so much time and effort for just Potatoes 😂 it looks so Heavenly though!
Yea im a dad (and yes i cook for my wife and kids) and this is definitely not as easy as it looked. But really you should try it, occasionally, perhaps when serving visitors during festive season, 100% worth it, its on my top 1 of everyone's requested food list
He said it 3 times, it must be true
😂@@Russ83
Thats what Pro means -- professional. As in, not someone cooking at home.
Honestly the boiling really makes a difference and is easier than you think to do! You just pop them in the water, go do what you want for a bit, and check them occasionally until cooked enough. Once boiled enough you can just toss them in your preferred cooking fat/oil in an oven tray with whatever seasoning works for you (even if you only have the energy for just salt - if you have something like herbs in jar, e.g. thyme or something, that works great too if you just chuck it on) and then pop them in the oven and again go do whatever you want for a while (just cooking roasties with the easy method). My mum boils them first and has done since me and my sisters were kids, and even without spending extra time doing extra seasonings they always came out so crispy and delicious, and she got a longer break to relax while they were cooking too :)
Currently pregnant and craving potatoes just like this! 😭 Your content is amazingly informational and well produced!
As soon as I’m not nauseous and have a little more energy, I’m so gonna make these!
Instead of the beef you can use clarified butter. One chef did an experiment and showed that the crunch factor is the same with clarified butter instead of beef/duck/pork fat. So yes you can keep this vegetarian and still get perfect potatoes. Infuse the herbs like rosemary and garlic in the clarified butter for vegetarian version.
Why on earth would you wanna be a vegetarian! Everything dies we give animals humane deaths and recycle their energy and life force, eating meat is what nature intended and healthy and optimal and bloody tasty lad, please eat meat! Not my meat though!
You can also use beef bullion powder. Works really well if you don't have beef drippings.
Also, ghee. Ghee is your friend. Kinda pricey, but a little goes a long way. That stuff can get up to almost 500°f(250°c) before it starts smoking.
just when I thought I was making an easy dinner tonight I have to see this
Those last ones do look perfect
The fact that all these roasted potatoes tutorials end up just being kenjis recipe is so funny
Omg your accent sounds wonderful 😭😭
can u use clarified butter for the last recipe ? i dont have beef fat
you defo don't need beef fat, try an oil with a higher smoking point such as peanut oil, will be just as good if not better
@@catbat06 i just tried with clarified butter its pretty nice
Oh no these look too good to miss❤I am someone who avoids potatoes as I anyway eat lots of carbs but these potatoes look heavenly ❤
Kenji Lopez technique for the pro method
Absolutely insane, it’s word for word. Useless UA-cam food bros regurgitating recipes passing it off as their own. You should be ashamed lad
the food lab is the ultimate reference in our kitchen. baking soda is magical. alkalizing beef is great for thin strips of cheap steak too
Yep, it is so good
Mhh, I just wanted to reply: No, I am sure I have seen a very similar recipe on America‘s Test Kitchen before.
But then I thought to double check. Good thing I did, because who is stated as the test cock for this recipe? James Kenji López-Alt
I thought that all sounded familiar
I really like this kind of video! It’s cool seeing the house empty as well and hearing about all the progress you’ve made. Can’t wait to hear about when it sells!
This is like the tenth time I see a youtuber do Kenji's recipe. I've done it as well a few times and it's so freaking good that tbh I don't blame him for copying it, pure potato bliss (maybe mention him tho)
Mhh, I just wanted to reply: No, I am sure I have seen a very similar recipe on America‘s Test Kitchen before.
But then I thought to double check. Good thing I did, because who is stated as the test cock for this recipe? James Kenji López-Alt
the nly kenji ik is from brawl stars
...potatoes roasted in animal fat with garlic and rosemary? i must be confused because that's not anyone's specific recipe. that's just how we make potatoes in britain. if you wanna credit brits, go for it, but you can't choose some single dude and go "yeah he created roasted potatoes" like they haven't existed for decades.
@@dwippitythe baking soda step, the shaking after parboiling, and making that exact infusion are all from Kenjis recipe. Maybe those are common in the UK, but it is step for step the Food Lab recipe.
I don’t think he invented this way of making potatoes. It’s not exactly a ground breaking recipe and has likely existed for a long time. No need to credit, he could have got this from anywhere.
Honestly, parboiling is THE WAY to make good potatoes. Roasting them in the oven (beginner recipe) takes way too long, and the potatoes end up dry on the inside and leathery on the outside. They don't even taste good the next day.
But parboiling ensures that you get the soft texture you want, and then you just have to crisp them up to your liking. This can be done either on a stovetop or in the oven. And this version can be reheated pretty well too.
PLUS, as others have mentioned, you can freeze the parboiled potatoes. Not only does this let you have roasted potatoes/home fries in less time, but also it just lets you preserve the potatoes for longer.
Kenjis method is one i do when i cook for myself hahah
Craggy Exterior? DOTA 2 REFERENCED 😮😮 TINY COMING IN 🗣🗣🪨🔥
Beginner making the healthiest ones is funny
Yeah this could have easily been titled from healthy to junk food 😆
Healthy by what standard?
@@Charles.Wright the one I made up rn
@@Charles.Wright Use less oil and it's pretty healthy.
@@VNdoug potatoes are just carbs, not healthy
Didn’t know Luigi was good at making potatoes
i luuuuve potatoes
best comfort food
*A British man who uses seasonings... IM SO PROUD 🥲!*
Damn. As a pescatarian I can't even trust that potatoes are meat free 😂😂
I've seen other creators make potatoes this way but you're the only one who's managed to make it look unintimidating. Thank you 😊
if you want better roasties,
cook potatoes in the oven, till soft,
[mash them into mashed potato,]
once cool enough to handle, roll into balls,
and put into a deep fryier, till a skin is made, place back into the oven till golden browned, toss in your seasonings, and pesto
"more flavour, and not watered down" :)
Too much work. Oven, then deep fryer, then oven? What a pain
@@madtonesbr good things come to those who wait ^.-
then put your hand in the deep fryer, then the oven, wait for it to cool, air fyer, and then use your hand to eat the potatoes, but not before slipping them into the deep fryer...again
Washing the Exterior of the Potatoes is so much easier but helps improve the texture
I actually hate the texture of soft potatoes (like mashed or baked) so I still prefer the beginner
yummy! i like the first version best
I've wanted to make roasted potatoes but I only have an air fryer at home, and plopping potatoes straight into it makes it burn the outside easily while the inside has a weird barely-cooked texture.
Parboiling them and coating them in oil made it just perfect! Burned spots is still an issue but it's only a bit.
Saving this for tomorrow’s anniversary dinner 🥰😋
So, what level is it when you start using either duck or goose fat, instead of tallow?
Professional +?
I mean, I don't par-boil, I boil them until they're almost falling apart, bash them in a colander, don't bother with the garlic or rosemary (a little chicken salt and pepper) and then use goose fat.
I just use a healthy dose of an all purpose seasoning, it's salt, paprika, onion, pepper, garlic, basil, celery seed with some binders and colour.
The secret step to the parboil is the bicarb, really helps starting to break up the outer layer. The more mash you can generate on the outside when you rough them up, the crispier they get. I don't like to push the boil too long in case they just fall apart, I find 5 mins once it's a rolling boil is a safe number.
Preheated tray with your oil to toss the potatoes in. Just need to be careful about splashing hot oil around.
Olive oil is fine if you are only roasting at 180C it won't turn to smoke. You can use the fats if you are fancy or some veggie oil if you want to be cheap. Your prep and potato type matter the most, the oil you choose is probably the last 5-10%.
The trick of adding butter and oil together is known to some people or let's say good chefs...😊
If your best recipe is going to be Kenji's exactly at least have the decency to give credit.
yeah, I was waiting for him to acknowledge his recipe but he never did.
I don’t think he invented this way of making potatoes. It’s not exactly a ground breaking recipe and has likely existed for a long time. No need to credit, he could have got this from anywhere.
@SouthamptonCentral No, it's not really that. The steps and tricks are EXACTLY Kenji Lopez Alt's recipe. Like word for word, step for step. It's not a revision or new version of a recipe it's Kenji's EXACTLY.
@ I went back and had a look and kenji does say at the start of his video that these are how they are made by some people here in Britain and that’s where he got his inspiration. It’s very possible this guy, like many others, has been making them in this exact way without even seeing that video which may have directly copied the original British recipe. Or more likely he did see that video and just didn’t bother crediting. Who knows.
im working as an cook in a fancy resturant. we have a totally different approach to really crunchy roast potatoes. we fully cook the potatoes a day earlier, then they going into the fridge over night, next day we peel them and dice them. then they getting a quick fry in the pan (3-4 minutes) for a kind of pre-frying. after that they go into a bowl to cool off and having them ready for when orders coming in. then we take the pre-fried potatoes and fry them for their final crust + seasoning.
i dont know if it makes a big difference having them pre-fried for a few minutes, i think the trick is to boil them a day earlier and give them enough time to cool down again.
That's not roast potatoes, that's fried potatoes. The clue is in the name.... roast.
@@MicheleDashwood if the food item is to be heated more than 175 ℃, even less than 2 minutes, it means that it is being fried. the potatoes in the video seem fried to me. (using an oven doesnt mean its "roasted")
At least give credit where you got the last recipe from. J. Kenji Lopez-Alt
I don’t think he invented this way of making potatoes. It’s not exactly a ground breaking recipe and has likely existed for a long time. No need to credit, he could have got this from anywhere.
i really needed this !!!!!
I definitely subscribed after watching this 👀🤤
Yaaa that doesn’t “stop the butter from burning” - the milk solids in the butter still have the same burn temperature. It’s a nice flavour combo, but really doesn’t do anything past that.
Yum! I dug12 rows of Red & Kennebeck potatoes this year & looking for new recipes ❤
My family makes triple that amount honestly and sometimes it’s not enough! We love our roasties!
That looks devour worthy and delicious 🥔
Wait, level 3 is the recipe Kenji did too! Love to see the guy Inspiring other yt chefs
I would like to try the other versions, but I don't imagine them to be better than the beginner version. It feels like the original, "more pure" recipe
Now I want roasted potatoes for breakfast😂💜
My Dad does a level up from the posh version here. When the spud is parboiled, shaken, you let it cool, then with the butter and oil and herby mixture there's a dash of honey and mustard with orange juice. It is the food of the gods.
Ooooo those look so good!!
Gosh those pro potatoes look FIIINNNEE!!
The acting pre-audition with Davido was hilarious 😂😂😂😂😂😂I'm howling.....premature fetus is truly a legend
??? On a potato video?
i like how he doesnt insult the beginner, just says it can improve, and doesnt "rank" them
There's nothing wrong with ranks.. They're what stops everything from being complacent
@@Velvet-Of-Erion i just think ranking them makes it seem like the "begginer" is bad to do or something
a video on the ancient stories of lycanthropy and/or shape shifters would be really cool!
My mom could def make any of these. I like her food so much
I love roasted potatoes, definitely trying this.
All of them look absolutely delicious
This looks so good 😮
OMG I CAN MAKE ALL OF THE ROAST POTATOESS NOWWWW (I love potatoes)
Another method for something more akin to a ‘game day’ snack;
Mashed potatoes, fresh or reheated leftovers
Add shredded cheese, cheddar and/or pepper jack are good choices
If the potatoes are hot enough you can mix the shredded cheese into them and it will melt and combine with only the residual heat
Add some butter (not too much)
Form small ‘pucks’ with the potato and cheese mixture
Shallow fry in vegetable oil if trying to be healthy, bacon fat if you want to be a bit crazy
Eat either plain, with ketchup, or with sour cream and chivesk
All of them look great. The last potato method is why restaurants want to charge $15 for a side of potatoes.
Yep. Beef dripping for the win. I always use that, especially around Christmas. Makes the best chips too.
Actually, instead of part boiling with Bicarb, use baking powder instead, it doesn't flavour the potatoes and does exactly same, breaks down the edges to give a crispy edge and exterior 😊
I'm so excited i found your YT! I can't wait to try these.
who knew Stewie was this good at roasting potatoes
“Gimme dat” ahh feeling 🙏🏻
Sees so yummy!
What EXCELLENT boiled (roast) potatoes! Many years since I've had such of an exemplary vegetable. To which of my fair cousins should I compliment the cooking?
weirdo
Damn the last one seems incredible.
ok i will never buy fries or any kind of processed potatos from now on BECAUSE these are just amazing
For a more consistent crisp keep the oil hot by using a metal cooking pan on the hob before putting into the oven so the oil doesn’t loose too much heat when you put the potatoes in
I like them fully crunchy 😋
first one genuinely looks the best
Thank you for this level up on my potato cooking game! Now I gotta go practice
Pressure cooker potato ginger garlic some spices. Easy, healthy and delicious.
Can you make a twice baked potato next