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!
Thanks ben. I use a very similar method except that, after they have air-dried, I put them into a food bag containing a small quantity of vegetable oil and shake them up a little before putting them into the oven. I never add salt to recipes, because I want people to taste the vegetables instead of the salt, and more importantly because added salt is essentially toxic, in terms of blood pressure and heart health, if used over a long period. In addition, as a heart patient in a family with a history of heart problems on both sides of the family, I use no salt in any recipe. If people want to add salt at the table, then it's there for them to use. The interesting thing is that, after more than 35 years of not adding salt to recipes, nobody has ever complained about it. Many people have been complementary about the recipes, and asked for the details. I never tell them all of the details!
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 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).
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! 👍
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".
@ 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
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 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.
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.
Stock does enhance the flavor. But while I haven't tried it, it seems unnecessary. Unless these potatoes are literally stand alone dish. After all, most people are going to be eating these with gravy, meat or whatnot, that's going to be your extra flavor right there. Idk, stock feels like total waste. I think same goes with flour mix.
@@mukkaar as with all things culinary, a lot of it is about personal taste. My family adores roast potatoes with a Sunday lunch, so I’ve tried many things to get the tastiest, most fluffy on the inside, crispy on the outside roasties. Of course the type of potato matters hugely too, as does the oil/fat you roast them in, but methods I listed have given the most popular results, and when we have friends and neighbours round for meals they all comment on how wonderful the roasties are and want to know how I get them like that. I guess there’s no point in mentioning all the extra things I do to other vegetable elements in our roast dinner to try and make each side dish remarkable in itself🤷♂️
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.
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!
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😀
I love your methodology about how you approach these videos. It really makes me think about the process of cooking more than just following a set of instructions. It has definitely correlated to me being a better cook overall.
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👍🏻
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 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 remember Delia Smith doing the hybrid method on TV back in the early 80's.( so that's where Heston got the idea from. lol) But I would recommend lining the tray with baking paper as a precaution to prevent the potatoes catching which they often do.
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
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.
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.
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..
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.
In France (especially in SW) we ofen use duck fat to roast potatoes, but I know many countries (US included) rarely eat duck, so it can be hard to come across there. In Belgium, THE place for french fries, they generaly use different types of fat (each one at a given T° ) at different steps of the frying, including cow fat for a nice golden brown colour.
use what you like, seed oils are very healthy, those saying otherwise don't understand the research - Even the researches who quoted that to get media attention said Seed oils are fine. good quality seed oils are associated with lower all cause mortality , nearly as much as extra virgin olive oil. The points is lots of good stuff veggies, nuts, fruit , fiber, complex carbs - no junk crap fat/oil , additives, sugars,. Plus weight management and exercise , you can be fairly healthy if vegan or keto or carbs or low carbs etc . Ie for most people who go on say carnivore diet most benefit is simply losing weight . ie the basis on most good eating longtime diets is the same - not too refined , plenty of veggies, reduce sodas, cakes , icecreams to rare treats etc
Excellent! I have prior used the preboil in water with baking soda method to get them to "rough up" (with that white mottled look) when you toss them & prior to putting back in oven (with oil, salt & pepper) at high heat for roasting. For final effect, I have also painstakingly fried the potatoes until crispy in a cast iron pan on top of stove - takes hours for a large batch b/c have to individually turn each potato piece to crisp up that cut side.
@@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.
My top tip - include small onions (pickling sized) in the whole process. Not only are onions delicious roasted, but they impart a certain amount of savouriness into the potato. The shape of the potato is also critical, but in my family I've discovered preferences which means I create some especially for me and others for my kids. I deliberately include some under-sized, so they get over-cooked and become super-crispy because my wife likes to graze them at dishing-up time! 🙂
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!
G'day, This is how we do it in Australia boil the spuds till there soft but not hard , then into a plastic bag of flour salt and pepper rosemary's good too, shake then into the hot oven the flour made them very crippy the spud is real nice
I do use what you describe as the Heston method and it is awesome. I didn’t know that he invented it. I do however use less oil, but I do heat a thin layer of oil before adding the potatoes and when I add the potatoes I then use a basting brush to coat them all in the heated oil and repeat that process every few minutes when I turn the potatoes.
I have been using that hybrid method for years. My mum taught me that. Only difference is I put a couple of teaspoons of mint sauce on them before the pan shake. That way you get roasties speckled with mint.
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.
I haven't consumed fried potatoes for years now, I like roasted potatoes just plain with no oil at all. I peel potatoes,any kind and cut them into discs,then scatter on baking paper and roast until golden. I eat them with salads and mayo
Fantastic video and so important. People always remember the meal with the excellent roast potatoes. Been cooking for decades and my family loves my roasties, but I'm always looking for new methods. Cooling them in a pan with the lid on after par-boil is a useful tip. Can't beat a lovely heavy cast iron Le Creuset tray to cook them in too - gets very very hot and retains heat.
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.
You can easily improve this recepie by NOT removing potato skins before boiling them. This way they take little longer to prepare but far less moisture gets inside and is easier for oil to penetrate deeper during roasting phase. To make it even better use clarified butter instead of vegy oil.
Superb work - Applied Chemistry at it's Best ! The first time the potatoes was shown shaken in the pan (after boiling/draining) to 'chuff them up' was Delia Smith IIRC.
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 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.
I just made these, cut smaller and I used an air-fryer to bake. They came out perfect. I think the keys are the barely tender boiled stage and the steamed drying with the shake then add the oil.
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.
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.
I tend to use lard. Maybe goose fat at Christmas, if like this year (and very unusually) I couldn't get lard. I always use Maris. After boiling and draining. I'll shake them in the pan to rough them up a bit. That's is they haven't already started to fluffy up around the edges. Then into a tray of hot oil for about 45-50mins at 180-200c. Depending on what else happens to be in the oven. My mum and both grandmothers all taught me this method and it's never let me down.
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.
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! ❤
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 😊
When you do the flip after 20 mins in the oven, sprinkle some smoked paprika on them. (To give them the measles!) The difference is amazing. You can eat them cold, with salad, as they hold that smoked flavour.
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 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👍
I tend to go with Maris Piper or more lately Albert Bartlett, King Edwards if if I can't find the former because they're good all rounders (Chips & Mash, Maris for Baking too). I reuse & top my Goose Fat up with Bacon Fat, Pork Fat almost anything going at the time & it becomes like a never ending Master Sauce! I season my Par Boiled Spuds with Plain Flour which I feel helps to hold the fat. I also find that it's easier to undercook a Roast Potato than to overcook, it's by getting all that moisture cooked out of the outside that get's them crispy, similar to crackling or Yorkies too. Hungry now! 😋😋😋
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.
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.
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!
I brined them in a 5% solution with a bit of Worcester sauce in overnight (because that's how I do my chips for burgers) before Christmas then par boiled from a cold water start, drained, shook them up then dumped in a jar of tallow so they were covered then lay out on a hot roasting tin and cooked until done. Crispy outside, not super fluffy inside but the flavour was next level. Best thing on the plate.
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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!
Thanks ben. I use a very similar method except that, after they have air-dried, I put them into a food bag containing a small quantity of vegetable oil and shake them up a little before putting them into the oven.
I never add salt to recipes, because I want people to taste the vegetables instead of the salt, and more importantly because added salt is essentially toxic, in terms of blood pressure and heart health, if used over a long period.
In addition, as a heart patient in a family with a history of heart problems on both sides of the family, I use no salt in any recipe.
If people want to add salt at the table, then it's there for them to use. The interesting thing is that, after more than 35 years of not adding salt to recipes, nobody has ever complained about it. Many people have been complementary about the recipes, and asked for the details. I never tell them all of the details!
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 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.
If anyone's going to know how to make the most of a potato, it's the Irish.
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! 👍
Ditto from NZ
I literally watched a video of a chef in America pan frying them 'ultimate roast potatoes'
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.
Love this. Thanks guys!
Merci!
Will try this
always a pleasure to spot the arrogant french in the wild.
That's what we do mostly.
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!
Somewhere on the potato spectrum....
I love this description ❤️😘😎
Same, potato, same.
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 double cook fries (chips) for this reason.
I imagine the ice crystals from the freezing will microscopically tear it up and helps soften/fluff up the insides.
I've been trying to work out a way to make massive batches of them in advance so I don't have to spend an hour on them every night.
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 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
Stock does enhance the flavor. But while I haven't tried it, it seems unnecessary. Unless these potatoes are literally stand alone dish. After all, most people are going to be eating these with gravy, meat or whatnot, that's going to be your extra flavor right there. Idk, stock feels like total waste. I think same goes with flour mix.
@@mukkaar as with all things culinary, a lot of it is about personal taste. My family adores roast potatoes with a Sunday lunch, so I’ve tried many things to get the tastiest, most fluffy on the inside, crispy on the outside roasties. Of course the type of potato matters hugely too, as does the oil/fat you roast them in, but methods I listed have given the most popular results, and when we have friends and neighbours round for meals they all comment on how wonderful the roasties are and want to know how I get them like that. I guess there’s no point in mentioning all the extra things I do to other vegetable elements in our roast dinner to try and make each side dish remarkable in itself🤷♂️
Part boil in stock. Best roasties ever❤❤
oooo...you might be onto something here
I use chinese branded chicken stock which has more neutral flavours than westernised stock.
Nice one, that is getting tried next time.
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.
How beautiful! And most importantly, no empty chatter. Bravo, master!
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!
Well?
@@Kragith Yes, the Xmas day ones turned out great too - is that what you're asking?
@@lakrasia Aye xD
Thanks
Thank you so much!
Add a slight sprinkle of panko breadcrumbs and give a good shake before the oven stage. The texture at the end is amazing.
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😀
I love your methodology about how you approach these videos. It really makes me think about the process of cooking more than just following a set of instructions. It has definitely correlated to me being a better cook overall.
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👍🏻
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.
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
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
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.
I remember Delia Smith doing the hybrid method on TV back in the early 80's.( so that's where Heston got the idea from. lol) But I would recommend lining the tray with baking paper as a precaution to prevent the potatoes catching which they often do.
Forced to learn to cook late in life, I really appreciate this simple to follow method.. your video style is excellent many thanks from a neo-widower
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
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 was hoping someone would mention the use of baking soda! I read it years ago but couldn’t remember how it was done, so thanks!
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.
Terrific! At last I see a straight-forward way to make yummy roast potatoes --- thank you!
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..
Never met a roast spud I didn't want to eat! But I'd give up one for a big scoop of roast potatoes pan scraps... roasted crispy mash! 😮
This is exactly the method I have been using for years. Excellent!
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.
DUCK FAT. When you try this at home your mind will be blown. And you can reuse the fat.
In France (especially in SW) we ofen use duck fat to roast potatoes, but I know many countries (US included) rarely eat duck, so it can be hard to come across there.
In Belgium, THE place for french fries, they generaly use different types of fat (each one at a given T° ) at different steps of the frying, including cow fat for a nice golden brown colour.
downvote
We sure were conned.
use what you like, seed oils are very healthy, those saying otherwise don't understand the research - Even the researches who quoted that to get media attention said Seed oils are fine. good quality seed oils are associated with lower all cause mortality , nearly as much as extra virgin olive oil. The points is lots of good stuff veggies, nuts, fruit , fiber, complex carbs - no junk crap fat/oil , additives, sugars,. Plus weight management and exercise , you can be fairly healthy if vegan or keto or carbs or low carbs etc . Ie for most people who go on say carnivore diet most benefit is simply losing weight .
ie the basis on most good eating longtime diets is the same - not too refined , plenty of veggies, reduce sodas, cakes , icecreams to rare treats etc
This was really really good. Simple, perfect results every time, it's our new default way to make potatoes. Thanks!!
I tried coconut oil and they came out delicious.
THANK YOU! This video has finally taught me how to make good roast potatoes. Subscribing, I like your clear instructions and no nonsense approach!
Great idea to leave them dry steaming in the pan for as long as you need to get other stuff done
excellent video! Thank you. Merry Christmas!
Very interesting. Here in the USA, one never finds this. You mentioned that you're in a water restricted area. Where? I'll send you some. Lol😅
Great treatment. I'll take it for a spin this Sunday. Thank you Ben!
Excellent! I have prior used the preboil in water with baking soda method to get them to "rough up" (with that white mottled look) when you toss them & prior to putting back in oven (with oil, salt & pepper) at high heat for roasting. For final effect, I have also painstakingly fried the potatoes until crispy in a cast iron pan on top of stove - takes hours for a large batch b/c have to individually turn each potato piece to crisp up that cut side.
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.
My top tip - include small onions (pickling sized) in the whole process. Not only are onions delicious roasted, but they impart a certain amount of savouriness into the potato. The shape of the potato is also critical, but in my family I've discovered preferences which means I create some especially for me and others for my kids. I deliberately include some under-sized, so they get over-cooked and become super-crispy because my wife likes to graze them at dishing-up time! 🙂
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!
G'day, This is how we do it in Australia boil the spuds till there soft but not hard , then into a plastic bag of flour salt and pepper rosemary's good too, shake then into the hot oven the flour made them very crippy the spud is real nice
I do use what you describe as the Heston method and it is awesome. I didn’t know that he invented it. I do however use less oil, but I do heat a thin layer of oil before adding the potatoes and when I add the potatoes I then use a basting brush to coat them all in the heated oil and repeat that process every few minutes when I turn the potatoes.
I have wondered for years why the potatoes I've cooked have always been just okay. Thanks for the cooking lesson!.
Love this breakdown. I like the idea of the hybrid method because it's less greasy
I have been using that hybrid method for years. My mum taught me that. Only difference is I put a couple of teaspoons of mint sauce on them before the pan shake. That way you get roasties speckled with mint.
Can’t learn less. These roasties look amazing 😋😋😋😋
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.
I always cook the potatoes with their skins on, it tastes better that way.
I haven't consumed fried potatoes for years now, I like roasted potatoes just plain with no oil at all. I peel potatoes,any kind and cut them into discs,then scatter on baking paper and roast until golden. I eat them with salads and mayo
Fantastic video and so important. People always remember the meal with the excellent roast potatoes. Been cooking for decades and my family loves my roasties, but I'm always looking for new methods. Cooling them in a pan with the lid on after par-boil is a useful tip. Can't beat a lovely heavy cast iron Le Creuset tray to cook them in too - gets very very hot and retains heat.
Great vid. Good explanation, good pace. Good job.
I'm so making these for holiday dinner😊
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.
You can easily improve this recepie by NOT removing potato skins before boiling them. This way they take little longer to prepare but far less moisture gets inside and is easier for oil to penetrate deeper during roasting phase. To make it even better use clarified butter instead of vegy oil.
Great share! Thank you so much 😊
Superb work - Applied Chemistry at it's Best !
The first time the potatoes was shown shaken in the pan (after boiling/draining) to 'chuff them up' was Delia Smith IIRC.
This is how I do mine except heating the tray. Thanks for the tip! 😊
I like this guy's practicality.
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.
It's washing and straining the starch off first that makes them crispy. Same for hash browns. Good simple recipe.
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 👍🏼
This Video made me hungry, super presentation. Tom
I just made these, cut smaller and I used an air-fryer to bake. They came out perfect. I think the keys are the barely tender boiled stage and the steamed drying with the shake then add the oil.
Just brilliant. And so is your Yorkie Pud video.
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.
Awesome gonna try
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.
Dokonalé brambory každý den! 🥔🔥 Tahle metoda je zázrak
I luv cooking instructions where there is proper thought and planning put into the technique as well as the commentary on how and why.
I love potatoes.
I tend to use lard. Maybe goose fat at Christmas, if like this year (and very unusually) I couldn't get lard.
I always use Maris. After boiling and draining. I'll shake them in the pan to rough them up a bit. That's is they haven't already started to fluffy up around the edges. Then into a tray of hot oil for about 45-50mins at 180-200c. Depending on what else happens to be in the oven. My mum and both grandmothers all taught me this method and it's never let me down.
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 way to whip up dinner quickly.
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.
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! ❤
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 😊
When you do the flip after 20 mins in the oven, sprinkle some smoked paprika on them. (To give them the measles!)
The difference is amazing. You can eat them cold, with salad, as they hold that smoked flavour.
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
So smart - you solved a problem i've been grappling with for years, THANK YOU
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👍
I tend to go with Maris Piper or more lately Albert Bartlett, King Edwards if if I can't find the former because they're good all rounders (Chips & Mash, Maris for Baking too). I reuse & top my Goose Fat up with Bacon Fat, Pork Fat almost anything going at the time & it becomes like a never ending Master Sauce! I season my Par Boiled Spuds with Plain Flour which I feel helps to hold the fat. I also find that it's easier to undercook a Roast Potato than to overcook, it's by getting all that moisture cooked out of the outside that get's them crispy, similar to crackling or Yorkies too. Hungry now! 😋😋😋
Your style of presentation is interesting
Love your informative and pragmatic approach.
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 will give this a try, thx.
Im gonna try it.
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.
Lard is the best & cheapest for beautiful crispy roast potatoes.
But not everyone eats lard...
Best is not roasting them seperately at all, does no one cook normal roasts anymore?
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.
Kenji J Lopez popularized the boil, ruff up, and bake a while back. Best technique for me.
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
Potato variety ALWAYS matters.
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 like the tip about putting the potatoes back in the pan and adding the salt and oil that way. Thanks!
You're welcome
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!
I brined them in a 5% solution with a bit of Worcester sauce in overnight (because that's how I do my chips for burgers) before Christmas then par boiled from a cold water start, drained, shook them up then dumped in a jar of tallow so they were covered then lay out on a hot roasting tin and cooked until done. Crispy outside, not super fluffy inside but the flavour was next level. Best thing on the plate.