Get a grip wannabe Ramsey's of this world! 1)Peel & cut potatoes to the required size. 2)Heat some oil in a very hot oven. 3)Put spuds in,basting regularly(turning as required). 4)Roast until perfect. 5)Enjoy.... Takes between 40-60mins @ 180°c/gas mark 4-5 Merry Christmas!
One method i did last year that worked great was to heat the oil on the stove and the tray in the oven. Then you drop the potatoes in the hot oil and give them a quick stir to coat right before pouring the pan of potatoes and oil onto the hot tray. This way they get entirely coated in hot oil and begin a light frying on all sides immediately rather than sitting in oil on one side.
I'm 25 seconds in to this and I already have to comment to say "what a brilliant topic!" As an Australian who loves to eat and loves to cook, I find it frustrating to see recipes from other nations that specify the use of potato varieties that aren't available here. Thanks for a truly practical and useful video! 👍
I was taught exactly the "hybrid" method you've laid out here ... but over fifty years ago, by a very old Irish lady. I'm eternally grateful to her (and I am gladdened to see you sharing her method, which I believe is a traditional Irish method).
Love a roastie! For Christmas day I half roast the amount I'll need in advance, cool them and then freeze. On the day I thaw them then put in hot oil in the oven and finish roasting, they get much crisper being roasted twice.
@ to be fair they’re not pretty...they’re absolutely, dangerously GOOD LOOKING ‼️‼️‼️💪 ....if you want to see how they’re done go and watch Jamie Oliver’s roasties at Christmas....thank me later! 😘🎄 Merry Christmas to ya x
I've just recently switched back to dripping or lard. There's no doubt, animal fats are far superior in flavour and crispiness. Years ago, that's all mum ever used. The recent study on the dangers of seed oil isn't a surprise. We were conned. I'm trying your hybrid method with the lard. Yum.
After decades of failure, I tried this and wow, they were great - I'm going to be serving up really good roast potatoes this Christmas instead of buying horrible frozen ones - thank you so much for a foolproof recipe!
Regular French dad here, whose grandma taught how to do that decades ago. No need for Michelin or for stress here. Just boil your potatoes 5mn until the outter layer is cooked (and therefore will get nicely damaged on the outside when you give them a vigorous shake in your pot). This will allow the oil to penetrate deeper into the potato when you bake them, and create the desired effect. no need for 10 minutes of contrived "difficult technique breakdown".
This is great to discover... the hybrid is basically how I do mine - except no/minimal resting/steaming time and no preheated tray. I get the potatoes to around the same cook in water (roughly 20 minutes from cold start)... drain water, oil and salt in the pot, shake, then onto an oiled tray and in the oven for about an hour while roasting the meat.
I find boiling them in stock adds flavour to the roasties. I also like to dredge mine with a flour like blend once dried and roughed. I’ve experimented with finely ground polenta, cornflour, chickpea flour, plain flour, adding various seasonings for varied results including salt/pepper/English mustard powder/garlic granules/ paprika/garam masala. All dredge versions work well to enhance the crispiness different flavours for different meats.
The other trick to add a small amount of baking soda to the water when boiling, then use the toss-in-a-bowl method to rough up the surface after they are done boiling. The baking soda helps break down the surface of the large chunks to get more texture (mashed-potato-type coating). This increases the surface area which increases the crisping (drying out of the surface) in the oven.
I use a variation on the Heston method. After bringing the spuds to the boil then down to a bare simmer. This is way more forgiving than a faster heat. Also I do one sacrificial spud smaller, when it's ruined you've got time to save the bigger ones. You don't need too much oil either, just a little bit more than is needed to cover the tray.
@@rightmeduck Do not believe food/health advice on the internet, there is one for every option, none of them are true. They are all out for clicks and have followers of the fad. Just as many will say animal fat will kill you! They only get away with it as it is not 'medical' 'pharmaceutical'. Food con advice is a Snake Oil they can sell without consequence.
Not for this potato lover. 2 T olive oil & desired seasoning coating my quartered potatoes skin-on - no turning needed! - makes a nice roasted potato with not much fuss.
If you add baking soda (bicarb) to the boiling liquid it will help with making the flakey parts during the shake. Also you can leave the boiled and shaken potatoes in the fridge over night to dry out.
Living in South Africa especially where I stay we have a lot of power cuts. So dodging the outages I microwave spuds first in their skins, peel them and fork surface. Then place in hot oven with fair amount of dripping for 20 mins. This works well for me.
My easy method as a busy dad who also cares for my disabled wife but from the other half of the southern hemisphere…. boil potatoes to the point of ready to mash. Pour into a colander to drain and dry. Don’t stress about them. If they are ready to mash, they’re ready to roast. Just let them rest in the drainer. Sprinkle with salt/herbs etc to taste. As a busy dad - garlic and onion salt (half each) make GREAT easy season. Place on tray with baking paper. Spray with olive oil. Turn, salt and spray other sides. They’re already cooked, the oil/butter/coating of your choice can be light. Put in oven and bake the shit out of them at about 220 Celsius until they look golden/brown crispy. Turn once if you remember. Great crispy taties the kids love with VERY little thought. Gravy and a boneless butterfly chook roast(Aussie here) makes this a near no-brain dinner if you’re busy but want to appear semi under control. Just add a green thing the kids hate to balance their expectations about life and health… and you’re golden.
@@cynthiastrawson3316 thx my S-Hemisphere friend. Thankfully I get enough coastal water to not need the restrictions on boiling, unless Sydney is getting low and suddenly it’s us hours away on restrictions for their water 😂😢
I put my potatoes into a pan of boiling salted water so they only need about 5-6minutes to par-boil regardless of the variety used. I drain, dry steam and then shake in the pan to fluff up. They then go into lightly oiled pre-heated roasting tin and I baste with chicken fat. This gives the best flavour imo, but you have to be prepared to save your own chicken fat from various chicken cookery events as you can’t buy it here in the UK. Turn the potatoes every 20 minutes, basting in between until brown all over, usually around 40-50 minutes. This has worked for me for 40 years and my crispy, fluffy, tasty roasties are legendary.
Same here. This technique never fails and is produces results even better than in this video. Although I do feel this method is much better with floury potatoes.
@ baste and turn at 20 and 40 mins. If done to your liking, remove at 40, if not put back for 10 or however long until browned to your liking. Simples😀
Recently i have been adding a mixture of part potato starch, part fine semolina (and lots of salt), after the boiling when you toss them in the pan. Rest of the steps as you did it. It adds an additional crunch, and the starch particularly helps if you have a waxyish variety
Used this & the carrots (also did parsnips the same) one for yesterday's Christmas dinner and it went down a treat.. The potatoes and root vegetables I've done..
Sorry for being so childish (I've had a bit of liquid Christmas cheer) but I was reading without my glasses and thought you wrote 'the best farts....' and it just set me off laughing; wait till we get to the brussels sprouts? Anyway (I'm still laughing) happy Christmas.
I get a very similar roast potato just by boiling them until they are soft, then I drain them and fork each potato’s surface to roughen it up and then I brush a tray with olive oil (or vegetable oil if you are on a budget), I also brush the roughened potatoes, sprinkle with a little sea salt on each one and then cook them in a pre heated oven regulo 180 degrees for 25 minutes - job done👍🏻
I love the Yukon Gold, it's very common here in Canada. Thanks for showing the method of heating the tray, I will give that a try. Roast potatoes are sooo delicious.
The old-fashioned traditional, and IMO the most flavourful method. is not to roast in vegetable fats (no flavour!) but to roast potatoes in the fat the meat was roasted in which traditionally had beef fat and lard when cooking beef, or pork dripping when cooking chicken or pork. I always steam my potatoes so they’re dry then put them in the meat tray.
I use to cook my spuds like that when I was living in my cottage with my gas cooker, now I am retired and in a retirement complex which only has electric, but thanks to seeing your video, it brought back memories of my making crispy spud with a roast chicken, so with my memory refreshed, I am going to give it a go in my electric oven, I might even give it a try in my air fryer, if I can get to consistency just right 👌
just been binging your channel, and i'm super glad you're getting the recognition you deserve, algorithm is serving up a storm, to the moon for you, sir!
Ive used hestons method for years. Top tip. These are easy to do for Christmas Dinner. Once you've boiled and cooled then. Fridged them. They'll be fine even overnight. If you dont have plans for the skins, put them into a muslin cloth and simmer with the potatoes.
@@feiryfellaLeaving them overnight lets the surface properly dry too which also makes for a better roast. I just make sure to get them to room temp. And as Heston also said, when you think they are done, keeping going lol. People take out spuds far too early. But the method here is sound and adaptable for the potatoes you're using, which is the point of it.
I use your final technique, especially the water part. However, I drain them in a colander and and shake them and let the steam work out. But then I place them into a hot tray with tallow. and gently toss them around to get them coated. Oven is normally 200C and they're in for 45-55 minutes. I turn turn them halfway. I think tallow (or duck fat) is the best and healthiest option.
Heston's method is pretty much how I've always roasted potatoes - without knowing it was the "Heston Method". I never thought of it as complicated, it's just what got results
I've been using a similar method for many years, though with a slight twist: The potatoes are home grown Charlotte & I choose those the size of a medium egg. I don't peel them, just wash then boil. Then, when they're just fully cooked, I gently crush before roasting the way you do. To me, these have more flavour due to the now deliciously crispy skin.
Respect - Another skin-on advocate. Why do people waste so much of their lives (and nutritional value and potatoes) peeling them? Even for mashing we never skin for anything. Also waxy potatoes rule (Desiree, Charlotte or similar) - can't go wrong.
@@maxineb9598 You are basically frying the potatoes, you may as well just put them in the chip pan. Something I've done in the past. Although these do look really good as when they're in the oven, they also continue cooking on the upper side that's not immersed in the oil.
I boil in salted water boil until just soft, drain, leave to steam , shake,coat in semolina roast in beef dripping at 200 degrees turn after 20 mins cook for another 20 mins, will give your method a shot next time👍
What I do is parboil just to enough to get the surface somewhat starchy. Then, cool and confit for 4 min max in some beef fat or clarified butter at not that high temp, simply so that the surface gets xompletely penetrated with the fat. Then let cool. Preheat oven to 220c add potatoes to roasting tray. Roast for 15 min or so till potatoes become tender. They come always crispy.
Great video! May I ask if you've tried adding baking soda into the boiling water? Kenji Lopez on Serious Eats tested this and said that the alkaline water helped break down the outer layer more which helped give a more crispy potato due to the craggly outside.
Thanks! I have tried it before, yes. I think it's a cool trick, I prefer the shaking method to rough up the outer layer, I think you get more craggles and some broken-off pieces of potato that then become super crispy. But both are great steps to get crispiness
I use baking soda but I use a fork to scrap on each potato to ruff them up after they are drained. I cook them on the bottom of a airfryer in hot oil works well
3:54 almost like I do. Except to transform the starch to resistance star I boil, then let dry, then freeze on a tray so they don't stick together, then vacuum seal into portions. Thaw thoroughly then roast. 😊👍
Now I want to caramelize some onions and garlic in butter, salt, and pepper. Actually you could do a series of episodes on potato toppings as far as I'm concerned! I love potatoes!
The step missing from the Basic Method is that when the potatoes first go into the oven they need to be tightly covered with foil so no steam escapes, and roasted for 20 minutes. Then the foil gets removed, they get turned and back in the oven. This one simple change creates roasted potatoes that are insanely fluffy inside, but still crispy outside.
I make the best roast potatoes in the universe. I’ve tried the many preboiling methods but that makes the potatoes so crunchy that you could break a tooth on them. I use the humble, with this change to the methodology. Potatoes into hot fat in oven tray, a similar temp to cooking hot chips. As the potatoes begin to soften, when you go to turn them mash into them with the implement you are turning them with, making sure the newly mashed side is basted in the oil for crispness. This way you can ensure that all the potatoes are equally crispy all over. Cooking in the fat of a roasting chicken or duck yields even better results.
Air fry version. Peel and chop to the size in this video (largish pieces). Simmer in salted water for 10 minutes maximumn (alpha potatoes). Dump in a metal colander and let cool for a minute, then lift the colander and move it around so the potatoes surface gets roghed up a bit by the holes in the colander. Put them back in the now waterless pot you cooked them and add a sprinkle of ground paprika. Roll that around until the potatoes are coated. Then add oil and salt and roll it around again. The potatoes will already have a great colour even before air frying. Air fry on 180-200 for 15 minutes, then turn the potatoes over and air fry same temp for another 15 minutes. I usually spray a bit more oil in once i've turned them. Voila.
ive been doing this for 30 years. my nan taught me this for making chips. floury is still better. even in this video you can see the floury result is better
I use the same method with a seasoning mix but I use the convection setting at 400 F (204 C) or the air fryer to get the same result faster. I also use a spray bottle to apply the oil.
I usually add a tablespoon of cornstarch when oiling and salting the steam dried potatoes in the pan, prior to shaking them up. Seems to add a bit of extra crispness.
Boil potatoes, hot oil in the oven to get your oil really hot, drain potatoes (nice in fluffy), put in hot oil, in oven and turn them frequently. But I’m going to try the hybrid method this year. 👍
In Germany we roast potatoes in a large pan with oil and they are usually sliced or diced. Boil potatoes in a pot with saltwater- these are called Salzkartoffeln or completely with the peel, called Pellkartoffel. Leave them in the fridge overnight ( Peel has to come off while still warm). Next day you get wonderfully roasted potatoes regardless the type of p. add long pepper ( or chili) and onion, salt. German Bratkartoffeln.
Snap! I developed a very similar technique because I don’t like the way the potato crisps when it is saturated in oil. It becomes too much like rustic chips. I also toss the potatoes in a round bottomed bowl with coarse salt and oil, rather than bang it in a pan with a lid. It’s a little more gentle, so you can get away with softer potatoes, and the coarse salt helps abrade the surface. I also start with less oil, then periodically spray them with oil as they cook. I love the steam dry in the pan idea. Definitely be trying that next time!
Update: I roasted the two varieties of potatoes according to the recipe. There was very little difference in the crispy crunchy roastiness.😋The Maris pipers had a slight edge on the Tesco's cheapest spuds, but we were all very pleased with the results of the "experiment". Thanks Ben - I'll try the carrots next 😊
Kenji had a similar video/method but when he boiled the potatoes, instead of salt added to the water he added baking soda to make the water alkaline, which did something to the outside of the potato.
I have a simpler method I used for large family dinners. Prep and boil spuds in large pot with cold water. Immediately water starts to boil remove from heat, allow to cool then drain. While still hot place in large pot with butter and/or oil shake to roughen edges and cook in 4 spurts of 180Deg C oven bake of about 30 mins total. Remove cool and refrigerate until about ready for service. Deep fry at 230Deg C high smoke oil for 5 mins, drain and serve. Many large tummy-buster type restaurants use this fast method fot their service.
Thank you for making the point about not rinsing your potatoes under running water. It is shocking the number of videos I see of cooks wasting unbelievable amounts of good water just to rinse potatoes or rice, etc.
Thanks for the time put in for all of the testing. Appreciate you after just 2 vids, happily subbed! Happy Holidays to you and yours, look forward to exploring your channel! ❤
The highbrid method is what I always do apart from I do use more oil, I also season them with a little mixed herbs, salt and black pepper but also I cut them in triangles as I find the sharp corners when bashed about a little really fluff up nicely.
funny. I've actually been doing the hybrid method for ages now. I even do it in the air fryer. But pre-heating is KEY. I have done it with every potato type and have always gotten decent results, but wasn't sure if there was a better way or an ideal potato (can't get russets where I live). I also like to season the oil with garlic powder, salt, pepper, cayenne pepper and paprika and let them sit in the oil for a bit before going into the oven/air fryer. I also often do the potatoes with the SKIN ON (I like crunchy skins). But I usually stir the cooked potatoes in the oil mixture with a spoon, so I'm going to try shaking instead to get more crumbly bits. Will also peel the taters first and give that a try. Thanks for the video!
I always use King Edward potatoes but to be honest in my experience most work out just fine for roasting. My method: Drop the potatoes into salty boiling water and par-boil for about 10 minutes. Then drain and steam dry on a very low heat and shake to rough up the edges. Heat the roasting tray on the hob and use a mixture of sunflower oil and butter (plus goose fat on special occasions) and make sure the spuds are fully coated and place all spuds round side down. Then sprinkle all the spuds with a mixture of salt, pepper and semolina flour - the flour really helps with the crispiness. Roast for about an hour at 180c, turning them once.
I pretty much do roasted potatoes using what you call the hybrid method. This is how I learned to do them while living in France for many years. There, they also add a little bit of white vinegar (distilled) to the water when boiling. This adds a subtlety to the flavor and for reasons I am not sure, make them come out more crispy (apparently it moderates the breakdown of the pectin in the potatoes).
To get round the complication of the Blumenthal method, parboil the potatoes the day before and refrigerate over night (I think Blumenthal does this). This also reduces the amount of moisture in the pots. Also have to say that floury pots are the best despite what Ben says.
I do them like that not that much oil though ,also another way is to roll them on a little cornflour that gives them a crispy all round. Use the peelings in airfyer with little oil they make me great little crisps. Maris piper works for me 😄
I use a similar method , boil a ham for Xmas once cooked leave water in pan and add your chopped spuds bring back to boil for six minutes remove pan from heat stand on a pile of news papers safely three broad sheets , wrap pan in a towel and leave to cool , place spuds pan and water in fridge overnight. this ensures flavour of ham and salt permeates spuds . then roast in usual fashion. there is a benefit in allowing spuds to rest between oven sessions ie twenty in twenty out and twenty in again. the rest should be covered with silver foil and a tea towel.
In UK learn a method with a spud that is nearly always available - Maris Piper. Boil 4.5 minutes. Drain, rattle a bit. 235C for a quick cook. Tray with oil for a few mins in the oven. Out and stir in a quarter t/spoon of turmeric. Add spuds on flat side baste then oven for 15-20 min - turn and baste. 10-15 mins more and spiffing. My guest said these were bettter than the 'cordon blue' chefs where she works
Its really nice if you heat your oil with 3 clobes of garlic (cut a lil slit in them) 3 sprigs of rosemary, 4 or 5 sprigs of thyme and some coarse ground black pepper, leave them in when baking :)
Cut 'smallish' with sharp edges and corners. Boil for 20 minutes. Drain and flood pan with olive oil. Shake vigourously until fluffy. Lay on preheated tray. Add more olive oil. Add freshly ground black pepper and Maldon sea salt. Bake for 40 minutes at 200 degrees C.
I use a similar method to Heston but much less oil as I'm not great with a lot of grease/oil. I agree with you, 100% - I roast with all sorts of different varieties (usually the cheapest ones from the supermarket). I always boil my potatoes or root vegetables with boiling water from the kettle as gas prices are way too high right now and I've never noticed a difference between bringing cold water up to the boil - or using boiling water from the kettle :). You cut the potatoes the same way that I do - I like a large roast potato :) x
I have used this method for years, the only thing I’ve changed recently is I now use an air fried instead of an oven, results are pretty much the same, just quicker
Try cooking potatoes as in vid but until the outsides are soft not falling apart , let them steam of , give them a shake in the pot ( some times i put flour in first)...then shallow fry them in your wok and then put them in your Air fryer at 220 degrees c. Take out when crispy. So easy
Just love Roasties, I part boil, drain, shake to fluff up, salt and put onto a pre heated tray with hot oil, cook 180c till they look right to you. I've just convinced myself to go and do some roasties.
I grew up with my mum and grandparents all par boiling the potatoes, drain and return to pan, put lid back on, give the pan a shake, then put in baking tray with a little oil.
Great video and some excellent comments, I knew to parboil but always seemed to end up with very hard roasties. Thinking that they are already cooked, so coat in oil (or whatever) and put in a very hot oven until they look like they should? Now I know my mistake, let the roasting commence! My profound thanks and just an idea to propose (I haven't tried it yet) but how about adding some bovril or beef stock to the water when you parboil? Or chicken stock depending, that could be very tasty........ mmm yum! Happy Christmas/Holidays to one and all.
I achieve similar results without boiling the potatoes to near distruction. I par boil them for 8 to 10 minutes (depending on size), then I steam and do everything else the same. I don't preheat the oil, I simply cook the potatoes along with the roast, flipping every 30 minutes. Once the roast is done, I crank up the heat in the oven (mum would do Yorkshire pudding now), and the potatoes get this lovely golden crunchiness, and they are fluffy in the middle.
Serves two, maybe three. Select one large, two medium, or three small potatoes. Leave peels on. Square-up potatoes by cutting the ends off each potato, then cut in half. Cut each half into 2, 3, or 4 wedges depending on size of potato, cut long wedges in half crossways in some cases. Place in air-fryer pan without the raised grate along with a quarter stick or less butter. Cook three minutes, toss potatoes around in the melted butter and then season with salt & pepper, cook some more, toss again, cook until done, 9-12 minutes total. No, they will not be browned much, but delicious nevertheless with butter, sour cream, and garnish; or chopped jalapeños & ketchup.
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Try King Edward potatoes. I find they are the best for roasting. Thanks.
Get a grip wannabe Ramsey's of this world!
1)Peel & cut potatoes to the required size.
2)Heat some oil in a very hot oven.
3)Put spuds in,basting regularly(turning as required).
4)Roast until perfect.
5)Enjoy....
Takes between 40-60mins @ 180°c/gas mark 4-5
Merry Christmas!
One method i did last year that worked great was to heat the oil on the stove and the tray in the oven. Then you drop the potatoes in the hot oil and give them a quick stir to coat right before pouring the pan of potatoes and oil onto the hot tray. This way they get entirely coated in hot oil and begin a light frying on all sides immediately rather than sitting in oil on one side.
Think I’ll try that!
Fallow
Mmmm I'm getting hungry 😊😊
🤔❤️
I did that exact thing tonight when I make a baked lamb dinner with the all the roast veggies- mwah!
I'm 25 seconds in to this and I already have to comment to say "what a brilliant topic!" As an Australian who loves to eat and loves to cook, I find it frustrating to see recipes from other nations that specify the use of potato varieties that aren't available here. Thanks for a truly practical and useful video! 👍
I was taught exactly the "hybrid" method you've laid out here ... but over fifty years ago, by a very old Irish lady. I'm eternally grateful to her (and I am gladdened to see you sharing her method, which I believe is a traditional Irish method).
My Irish grandmother was doing this method in her Aga to back in the 80s.
A lot of Irish food is taken from the UK.
Love a roastie! For Christmas day I half roast the amount I'll need in advance, cool them and then freeze. On the day I thaw them then put in hot oil in the oven and finish roasting, they get much crisper being roasted twice.
I like to take mine out halfway and gently squash them with a potato masher...the crispness this causes is INSANE ❤️
Damn that’s a great idea. I’d rather they be crunchy than pretty
@ to be fair they’re not pretty...they’re absolutely, dangerously GOOD LOOKING ‼️‼️‼️💪 ....if you want to see how they’re done go and watch Jamie Oliver’s roasties at Christmas....thank me later! 😘🎄 Merry Christmas to ya x
Mmmm yummy I'm hungry
Good idea, or maybe use a fork to smash them just a bit.
Good tip, thanks!
I've just recently switched back to dripping or lard. There's no doubt, animal fats are far superior in flavour and crispiness. Years ago, that's all mum ever used. The recent study on the dangers of seed oil isn't a surprise. We were conned. I'm trying your hybrid method with the lard. Yum.
After decades of failure, I tried this and wow, they were great - I'm going to be serving up really good roast potatoes this Christmas instead of buying horrible frozen ones - thank you so much for a foolproof recipe!
Regular French dad here, whose grandma taught how to do that decades ago. No need for Michelin or for stress here. Just boil your potatoes 5mn until the outter layer is cooked (and therefore will get nicely damaged on the outside when you give them a vigorous shake in your pot). This will allow the oil to penetrate deeper into the potato when you bake them, and create the desired effect. no need for 10 minutes of contrived "difficult technique breakdown".
Yes, similar technique here: par-boil for around 5-6 minutes, then lightly score the surfaces with a fork.
This is great to discover... the hybrid is basically how I do mine - except no/minimal resting/steaming time and no preheated tray. I get the potatoes to around the same cook in water (roughly 20 minutes from cold start)... drain water, oil and salt in the pot, shake, then onto an oiled tray and in the oven for about an hour while roasting the meat.
I find boiling them in stock adds flavour to the roasties. I also like to dredge mine with a flour like blend once dried and roughed. I’ve experimented with finely ground polenta, cornflour, chickpea flour, plain flour, adding various seasonings for varied results including salt/pepper/English mustard powder/garlic granules/ paprika/garam masala. All dredge versions work well to enhance the crispiness different flavours for different meats.
Good tips, better than the vid #2 method IMO.
Delia Smith would approve. I do that and it never fails.
A couple of garlic cloves in the par boil method and potato starch once drained / before oven to add to crunch
Somewhere on the potato spectrum....
I love this description ❤️😘😎
The other trick to add a small amount of baking soda to the water when boiling, then use the toss-in-a-bowl method to rough up the surface after they are done boiling. The baking soda helps break down the surface of the large chunks to get more texture (mashed-potato-type coating). This increases the surface area which increases the crisping (drying out of the surface) in the oven.
Part boil in stock. Best roasties ever❤❤
oooo...you might be onto something here
I use a variation on the Heston method. After bringing the spuds to the boil then down to a bare simmer. This is way more forgiving than a faster heat. Also I do one sacrificial spud smaller, when it's ruined you've got time to save the bigger ones. You don't need too much oil either, just a little bit more than is needed to cover the tray.
What a good idea ,a sacrificial spud
All that oil put me off - since learning that seed oils are inflammatory this is no longer a good choice. Planning on using goose fat this Christmas.
@@rightmeduck Do not believe food/health advice on the internet, there is one for every option, none of them are true. They are all out for clicks and have followers of the fad. Just as many will say animal fat will kill you! They only get away with it as it is not 'medical' 'pharmaceutical'. Food con advice is a Snake Oil they can sell without consequence.
@@rightmeduck
That's nonsense about seed oils.
Nice tip about the small potato. Loads of salt in the water too. But ultimately the Heston method works brilliantly.
I dont really understand how you this guy doesn’t have more views. All your videos are great!
Not for this potato lover. 2 T olive oil & desired seasoning coating my quartered potatoes skin-on - no turning needed! - makes a nice roasted potato with not much fuss.
If you add baking soda (bicarb) to the boiling liquid it will help with making the flakey parts during the shake. Also you can leave the boiled and shaken potatoes in the fridge over night to dry out.
Living in South Africa especially where I stay we have a lot of power cuts. So dodging the outages I microwave spuds first in their skins, peel them and fork surface. Then place in hot oven with fair amount of dripping for 20 mins. This works well for me.
My easy method as a busy dad who also cares for my disabled wife but from the other half of the southern hemisphere….
boil potatoes to the point of ready to mash.
Pour into a colander to drain and dry.
Don’t stress about them. If they are ready to mash, they’re ready to roast. Just let them rest in the drainer.
Sprinkle with salt/herbs etc to taste. As a busy dad - garlic and onion salt (half each) make GREAT easy season.
Place on tray with baking paper.
Spray with olive oil. Turn, salt and spray other sides. They’re already cooked, the oil/butter/coating of your choice can be light.
Put in oven and bake the shit out of them at about 220 Celsius until they look golden/brown crispy.
Turn once if you remember.
Great crispy taties the kids love with VERY little thought.
Gravy and a boneless butterfly chook roast(Aussie here) makes this a near no-brain dinner if you’re busy but want to appear semi under control.
Just add a green thing the kids hate to balance their expectations about life and health… and you’re golden.
@@cynthiastrawson3316 I also live in South Africa but luckily I have a gas top
@@scoutylugs brilliant reply 👏👏👏👏
@@cynthiastrawson3316 thx my S-Hemisphere friend. Thankfully I get enough coastal water to not need the restrictions on boiling, unless Sydney is getting low and suddenly it’s us hours away on restrictions for their water 😂😢
Dripping is the absolute best for roast potatoes
I put my potatoes into a pan of boiling salted water so they only need about 5-6minutes to par-boil regardless of the variety used. I drain, dry steam and then shake in the pan to fluff up. They then go into lightly oiled pre-heated roasting tin and I baste with chicken fat. This gives the best flavour imo, but you have to be prepared to save your own chicken fat from various chicken cookery events as you can’t buy it here in the UK. Turn the potatoes every 20 minutes, basting in between until brown all over, usually around 40-50 minutes. This has worked for me for 40 years and my crispy, fluffy, tasty roasties are legendary.
Same method here..I'm 62 and learned this from my Mum. Thanks for the video. (Not sure why anyone would boil them quite so much.)
@ me neither! That risks losing the potatoes imo
Same here. This technique never fails and is produces results even better than in this video. Although I do feel this method is much better with floury potatoes.
“Turn every 20 mins, but only takes 40-50 mins”. So you really only turn them once? I always find turning a few times is better
@ baste and turn at 20 and 40 mins. If done to your liking, remove at 40, if not put back for 10 or however long until browned to your liking. Simples😀
Recently i have been adding a mixture of part potato starch, part fine semolina (and lots of salt), after the boiling when you toss them in the pan. Rest of the steps as you did it. It adds an additional crunch, and the starch particularly helps if you have a waxyish variety
Rice flour is an excellent substitution for the corn starch. Lots of crispy coating.
Try Tapioca starch. You won't be disappointed
Used this & the carrots (also did parsnips the same) one for yesterday's Christmas dinner and it went down a treat..
The potatoes and root vegetables I've done..
Different varieties do make a big difference and the best fats are goose fat, beef dripping and butter, though lard may also work
Sorry for being so childish (I've had a bit of liquid Christmas cheer) but I was reading without my glasses and thought you wrote 'the best farts....' and it just set me off laughing; wait till we get to the brussels sprouts? Anyway (I'm still laughing) happy Christmas.
I get a very similar roast potato just by boiling them until they are soft, then I drain them and fork each potato’s surface to roughen it up and then I brush a tray with olive oil (or vegetable oil if you are on a budget), I also brush the roughened potatoes, sprinkle with a little sea salt on each one and then cook them in a pre heated oven regulo 180 degrees for 25 minutes - job done👍🏻
I love the Yukon Gold, it's very common here in Canada. Thanks for showing the method of heating the tray, I will give that a try. Roast potatoes are sooo delicious.
Lard is the best & cheapest for beautiful crispy roast potatoes.
But not everyone eats lard...
Thanks
Thank you so much!
Iiiiinteresting. Even without giving it a shot this method seems to make a lot of sense. Still seems pretty simple, too.Will have to give this a shot.
The old-fashioned traditional, and IMO the most flavourful method. is not to roast in vegetable fats (no flavour!) but to roast potatoes in the fat the meat was roasted in which traditionally had beef fat and lard when cooking beef, or pork dripping when cooking chicken or pork. I always steam my potatoes so they’re dry then put them in the meat tray.
I use to cook my spuds like that when I was living in my cottage with my gas cooker, now I am retired and in a retirement complex which only has electric, but thanks to seeing your video, it brought back memories of my making crispy spud with a roast chicken, so with my memory refreshed, I am going to give it a go in my electric oven, I might even give it a try in my air fryer, if I can get to consistency just right 👌
I do mine in the airfyer and I do them on bake at 177c if that helps.
Since moving house we never got a electric cooker, always use the airfyer.
Love that you're posting more, freaking great videos and tips, thank you for sharing your ideas with us on UA-cam, cheers from Melbourne Australia 🇦🇺
Cheers Steve, I appreciate it mate! You've been here supporting me from the start
just been binging your channel, and i'm super glad you're getting the recognition you deserve, algorithm is serving up a storm, to the moon for you, sir!
Ive used hestons method for years.
Top tip. These are easy to do for Christmas Dinner. Once you've boiled and cooled then. Fridged them. They'll be fine even overnight.
If you dont have plans for the skins, put them into a muslin cloth and simmer with the potatoes.
Yeah, I boil them the day before, give em a shoogle, herbs, fat, perfect!
@@feiryfellaLeaving them overnight lets the surface properly dry too which also makes for a better roast.
I just make sure to get them to room temp. And as Heston also said, when you think they are done, keeping going lol. People take out spuds far too early.
But the method here is sound and adaptable for the potatoes you're using, which is the point of it.
THANK YOU! This video has finally taught me how to make good roast potatoes. Subscribing, I like your clear instructions and no nonsense approach!
Love this breakdown. I like the idea of the hybrid method because it's less greasy
I use your final technique, especially the water part. However, I drain them in a colander and and shake them and let the steam work out. But then I place them into a hot tray with tallow. and gently toss them around to get them coated. Oven is normally 200C and they're in for 45-55 minutes. I turn turn them halfway. I think tallow (or duck fat) is the best and healthiest option.
So do I. I winced at that awful vegetable gloop he put in the tray.
Yes I agree re tallow or here in uk lard, goose fat. Any natural healthy animal fat 👍🏼
Heston's method is pretty much how I've always roasted potatoes - without knowing it was the "Heston Method". I never thought of it as complicated, it's just what got results
I've been using a similar method for many years, though with a slight twist: The potatoes are home grown Charlotte & I choose those the size of a medium egg.
I don't peel them, just wash then boil. Then, when they're just fully cooked, I gently crush before roasting the way you do.
To me, these have more flavour due to the now deliciously crispy skin.
Respect - Another skin-on advocate. Why do people waste so much of their lives (and nutritional value and potatoes) peeling them? Even for mashing we never skin for anything. Also waxy potatoes rule (Desiree, Charlotte or similar) - can't go wrong.
Great idea to leave them dry steaming in the pan for as long as you need to get other stuff done
Terrific! At last I see a straight-forward way to make yummy roast potatoes --- thank you!
This is exactly the method I have been using for years. Excellent!
excellent video! Thank you. Merry Christmas!
I learned this technique from Jamie Oliver years ago. But thank you for the tips on the different varieties.
He might have learnt it from Heston Blumenthal. Or the queen of potatoes, Poppy cooks.
@@maxineb9598 You are basically frying the potatoes, you may as well just put them in the chip pan. Something I've done in the past. Although these do look really good as when they're in the oven, they also continue cooking on the upper side that's not immersed in the oil.
It's washing and straining the starch off first that makes them crispy. Same for hash browns. Good simple recipe.
I boil in salted water boil until just soft, drain, leave to steam , shake,coat in semolina roast in beef dripping at 200 degrees turn after 20 mins cook for another 20 mins,
will give your method a shot next time👍
What I do is parboil just to enough to get the surface somewhat starchy. Then, cool and confit for 4 min max in some beef fat or clarified butter at not that high temp, simply so that the surface gets xompletely penetrated with the fat. Then let cool. Preheat oven to 220c add potatoes to roasting tray. Roast for 15 min or so till potatoes become tender. They come always crispy.
Great video!
May I ask if you've tried adding baking soda into the boiling water? Kenji Lopez on Serious Eats tested this and said that the alkaline water helped break down the outer layer more which helped give a more crispy potato due to the craggly outside.
Thanks! I have tried it before, yes. I think it's a cool trick, I prefer the shaking method to rough up the outer layer, I think you get more craggles and some broken-off pieces of potato that then become super crispy. But both are great steps to get crispiness
I use baking soda but I use a fork to scrap on each potato to ruff them up after they are drained. I cook them on the bottom of a airfryer in hot oil works well
Great share! Thank you so much 😊
3:54 almost like I do. Except to transform the starch to resistance star I boil, then let dry, then freeze on a tray so they don't stick together, then vacuum seal into portions. Thaw thoroughly then roast. 😊👍
I'm so making these for holiday dinner😊
Now I want to caramelize some onions and garlic in butter, salt, and pepper. Actually you could do a series of episodes on potato toppings as far as I'm concerned! I love potatoes!
The step missing from the Basic Method is that when the potatoes first go into the oven they need to be tightly covered with foil so no steam escapes, and roasted for 20 minutes. Then the foil gets removed, they get turned and back in the oven. This one simple change creates roasted potatoes that are insanely fluffy inside, but still crispy outside.
I make the best roast potatoes in the universe. I’ve tried the many preboiling methods but that makes the potatoes so crunchy that you could break a tooth on them. I use the humble, with this change to the methodology. Potatoes into hot fat in oven tray, a similar temp to cooking hot chips. As the potatoes begin to soften, when you go to turn them mash into them with the implement you are turning them with, making sure the newly mashed side is basted in the oil for crispness. This way you can ensure that all the potatoes are equally crispy all over. Cooking in the fat of a roasting chicken or duck yields even better results.
Air fry version. Peel and chop to the size in this video (largish pieces). Simmer in salted water for 10 minutes maximumn (alpha potatoes). Dump in a metal colander and let cool for a minute, then lift the colander and move it around so the potatoes surface gets roghed up a bit by the holes in the colander. Put them back in the now waterless pot you cooked them and add a sprinkle of ground paprika. Roll that around until the potatoes are coated. Then add oil and salt and roll it around again. The potatoes will already have a great colour even before air frying. Air fry on 180-200 for 15 minutes, then turn the potatoes over and air fry same temp for another 15 minutes. I usually spray a bit more oil in once i've turned them. Voila.
I luv cooking instructions where there is proper thought and planning put into the technique as well as the commentary on how and why.
Awesome gonna try
ive been doing this for 30 years. my nan taught me this for making chips.
floury is still better. even in this video you can see the floury result is better
I use the same method with a seasoning mix but I use the convection setting at 400 F (204 C) or the air fryer to get the same result faster. I also use a spray bottle to apply the oil.
This is how I do mine except heating the tray. Thanks for the tip! 😊
I usually add a tablespoon of cornstarch when oiling and salting the steam dried potatoes in the pan, prior to shaking them up. Seems to add a bit of extra crispness.
Dokonalé brambory každý den! 🥔🔥 Tahle metoda je zázrak
Just brilliant. And so is your Yorkie Pud video.
I've almost done the Heston way all my life, taught to me by my mother, who was a chef. I like that this way uses less fat, will have to try it.
Thank you, Ben - great information and really helpful.
Boil potatoes, hot oil in the oven to get your oil really hot, drain potatoes (nice in fluffy), put in hot oil, in oven and turn them frequently. But I’m going to try the hybrid method this year. 👍
In Germany we roast potatoes in a large pan with oil and they are usually sliced or diced. Boil potatoes in a pot with saltwater- these are called Salzkartoffeln or completely with the peel, called Pellkartoffel. Leave them in the fridge overnight ( Peel has to come off while still warm). Next day you get wonderfully roasted potatoes regardless the type of p. add long pepper ( or chili) and onion, salt. German Bratkartoffeln.
Snap! I developed a very similar technique because I don’t like the way the potato crisps when it is saturated in oil. It becomes too much like rustic chips.
I also toss the potatoes in a round bottomed bowl with coarse salt and oil, rather than bang it in a pan with a lid. It’s a little more gentle, so you can get away with softer potatoes, and the coarse salt helps abrade the surface. I also start with less oil, then periodically spray them with oil as they cook.
I love the steam dry in the pan idea. Definitely be trying that next time!
Thank you, Ben. I'm going to try this tonight. I'm using two varieties - Tescos cheap 75p per kilo and Maris pipers. I will report back.🙂
Update: I roasted the two varieties of potatoes according to the recipe. There was very little difference in the crispy crunchy roastiness.😋The Maris pipers had a slight edge on the Tesco's cheapest spuds, but we were all very pleased with the results of the "experiment". Thanks Ben - I'll try the carrots next 😊
Can’t learn less. These roasties look amazing 😋😋😋😋
Fried three strips of chopped bacon and used it for the oil. My 92yo mother loved the results.
Yes, I've done this but even better I find is sausage fat. Can't do it too often though unless you fancy an early grave.
Kenji had a similar video/method but when he boiled the potatoes, instead of salt added to the water he added baking soda to make the water alkaline, which did something to the outside of the potato.
I like this process ty!
I know this would change the texture but another option would be fully mashing the potatoes and then roast for crispy edges.
My mum used to drop hers into the deep fat fryer, best roasties ever
I have a simpler method I used for large family dinners. Prep and boil spuds in large pot with cold water. Immediately water starts to boil remove from heat, allow to cool then drain. While still hot place in large pot with butter and/or oil shake to roughen edges and cook in 4 spurts of 180Deg C oven bake of about 30 mins total. Remove cool and refrigerate until about ready for service. Deep fry at 230Deg C high smoke oil for 5 mins, drain and serve. Many large tummy-buster type restaurants use this fast method fot their service.
Thank you for making the point about not rinsing your potatoes under running water. It is shocking the number of videos I see of cooks wasting unbelievable amounts of good water just to rinse potatoes or rice, etc.
Thanks for the time put in for all of the testing. Appreciate you after just 2 vids, happily subbed! Happy Holidays to you and yours, look forward to exploring your channel! ❤
So smart - you solved a problem i've been grappling with for years, THANK YOU
The highbrid method is what I always do apart from I do use more oil, I also season them with a little mixed herbs, salt and black pepper but also I cut them in triangles as I find the sharp corners when bashed about a little really fluff up nicely.
I basically do what you do, but I add half a teaspoon of turmeric to the water for boiling - it adds a lovely depth of colour.
Great vid. Good explanation, good pace. Good job.
funny. I've actually been doing the hybrid method for ages now. I even do it in the air fryer. But pre-heating is KEY. I have done it with every potato type and have always gotten decent results, but wasn't sure if there was a better way or an ideal potato (can't get russets where I live). I also like to season the oil with garlic powder, salt, pepper, cayenne pepper and paprika and let them sit in the oil for a bit before going into the oven/air fryer. I also often do the potatoes with the SKIN ON (I like crunchy skins). But I usually stir the cooked potatoes in the oil mixture with a spoon, so I'm going to try shaking instead to get more crumbly bits. Will also peel the taters first and give that a try. Thanks for the video!
I always use King Edward potatoes but to be honest in my experience most work out just fine for roasting. My method:
Drop the potatoes into salty boiling water and par-boil for about 10 minutes.
Then drain and steam dry on a very low heat and shake to rough up the edges.
Heat the roasting tray on the hob and use a mixture of sunflower oil and butter (plus goose fat on special occasions) and make sure the spuds are fully coated and place all spuds round side down.
Then sprinkle all the spuds with a mixture of salt, pepper and semolina flour - the flour really helps with the crispiness.
Roast for about an hour at 180c, turning them once.
I like the tip about putting the potatoes back in the pan and adding the salt and oil that way. Thanks!
You're welcome
I pretty much do roasted potatoes using what you call the hybrid method. This is how I learned to do them while living in France for many years. There, they also add a little bit of white vinegar (distilled) to the water when boiling. This adds a subtlety to the flavor and for reasons I am not sure, make them come out more crispy (apparently it moderates the breakdown of the pectin in the potatoes).
To get round the complication of the Blumenthal method, parboil the potatoes the day before and refrigerate over night (I think Blumenthal does this). This also reduces the amount of moisture in the pots. Also have to say that floury pots are the best despite what Ben says.
I do them like that not that much oil though ,also another way is to roll them on a little cornflour that gives them a crispy all round.
Use the peelings in airfyer with little oil they make me great little crisps.
Maris piper works for me 😄
My mrs does that and rolls them in flour they are insanely good.
I use a similar method , boil a ham for Xmas once cooked leave water in pan and add your chopped spuds bring back to boil for six minutes remove pan from heat stand on a pile of news papers safely three broad sheets , wrap pan in a towel and leave to cool , place spuds pan and water in fridge overnight. this ensures flavour of ham and salt permeates spuds . then roast in usual fashion. there is a benefit in allowing spuds to rest between oven sessions ie twenty in twenty out and twenty in again. the rest should be covered with silver foil and a tea towel.
In UK learn a method with a spud that is nearly always available - Maris Piper. Boil 4.5 minutes. Drain, rattle a bit. 235C for a quick cook. Tray with oil for a few mins in the oven. Out and stir in a quarter t/spoon of turmeric. Add spuds on flat side baste then oven for 15-20 min - turn and baste. 10-15 mins more and spiffing. My guest said these were bettter than the 'cordon blue' chefs where she works
Its really nice if you heat your oil with 3 clobes of garlic (cut a lil slit in them) 3 sprigs of rosemary, 4 or 5 sprigs of thyme and some coarse ground black pepper, leave them in when baking :)
Cut 'smallish' with sharp edges and corners. Boil for 20 minutes. Drain and flood pan with olive oil. Shake vigourously until fluffy. Lay on preheated tray. Add more olive oil. Add freshly ground black pepper and Maldon sea salt. Bake for 40 minutes at 200 degrees C.
I use a similar method to Heston but much less oil as I'm not great with a lot of grease/oil. I agree with you, 100% - I roast with all sorts of different varieties (usually the cheapest ones from the supermarket). I always boil my potatoes or root vegetables with boiling water from the kettle as gas prices are way too high right now and I've never noticed a difference between bringing cold water up to the boil - or using boiling water from the kettle :). You cut the potatoes the same way that I do - I like a large roast potato :) x
I have used this method for years, the only thing I’ve changed recently is I now use an air fried instead of an oven, results are pretty much the same, just quicker
Try cooking potatoes as in vid but until the outsides are soft not falling apart , let them steam of , give them a shake in the pot ( some times i put flour in first)...then shallow fry them in your wok and then put them in your Air fryer at 220 degrees c. Take out when crispy. So easy
Just love Roasties, I part boil, drain, shake to fluff up, salt and put onto a pre heated tray with hot oil, cook 180c till they look right to you. I've just convinced myself to go and do some roasties.
I grew up with my mum and grandparents all par boiling the potatoes, drain and return to pan, put lid back on, give the pan a shake, then put in baking tray with a little oil.
Just watched rest of video. Yeah, we have been doing that for years.
Beautiful video.
Great video and some excellent comments, I knew to parboil but always seemed to end up with very hard roasties. Thinking that they are already cooked, so coat in oil (or whatever) and put in a very hot oven until they look like they should? Now I know my mistake, let the roasting commence!
My profound thanks and just an idea to propose (I haven't tried it yet) but how about adding some bovril or beef stock to the water when you parboil? Or chicken stock depending, that could be very tasty........ mmm yum!
Happy Christmas/Holidays to one and all.
I achieve similar results without boiling the potatoes to near distruction. I par boil them for 8 to 10 minutes (depending on size), then I steam and do everything else the same. I don't preheat the oil, I simply cook the potatoes along with the roast, flipping every 30 minutes. Once the roast is done, I crank up the heat in the oven (mum would do Yorkshire pudding now), and the potatoes get this lovely golden crunchiness, and they are fluffy in the middle.
Try stick them uncovered in the fridge for an hour after boiling to dry them up which enhances the chance of crispy
Serves two, maybe three.
Select one large, two medium, or three small potatoes. Leave peels on. Square-up potatoes by cutting the ends off each potato, then cut in half. Cut each half into 2, 3, or 4 wedges depending on size of potato, cut long wedges in half crossways in some cases.
Place in air-fryer pan without the raised grate along with a quarter stick or less butter. Cook three minutes, toss potatoes around in the melted butter and then season with salt & pepper, cook some more, toss again, cook until done, 9-12 minutes total.
No, they will not be browned much, but delicious nevertheless with butter, sour cream, and garnish; or chopped jalapeños & ketchup.