You need to cook potatoes or the algorithms will be pissed.... It's probably knows where you spend your money or at least catches you on diet channels 😁
Listen..I just made these. The house smells amazing. My husband keeps eating one and saying my goodness these are good...he added I’m glad I married you. I followed every single step and they are AMAZING! Thank you!
It seems like I am one of those people you are referring to. I really do like cooking! And I do like spending time in the kitchen to do that BUT not for roasted potatoes. The ones I make are really tasty and do not need that much time...
I was wary of boiling the potatoes so much before roasting them, but that (along with the baking soda and infused oil) made them the most delicious roasted potatoes I've ever had. Thanks for sharing!
Baking soda for cosmetic reasons. Garlic "infused" oil at high temps does not exist. The boiling - frying is an old french technique. Pont neuf I believe.
I use soda when cooking beans like hard yellow peas, kidney beans and even lentils. Usually for soaking with just teaspoon of soda, then boiling in fresh water. Much faster process and nice smooth puree if cook a bit longer.
These are really the best ever. I've made them multiple times and a couple things I leaned: After you put the potatoes into the pan, use a spatchula to scrape the bowl and get ALL of the remaining "potato mash" and put it on top of the potatoes in the pan. It really adds to the crust. These take a while. I always forget that it's another ~40min or so after the first 20min, and that's after the par boil. Leave enough time! 110% worth it
I've just made these. Best roasted potatoes I've ever had! The only thing I've changed: I infuse the oil slowly as not to burn either the garlic or rosemary. Also, I don't add the rosemary and garlic back as I noticed they don't stick to the potatoes and end up at the bottom of the bowl. I add them to a sauce I make to accompany the potatoes. Thank you! I'll be making these for the rest of my life!
I never comment on UA-cam but this has changed potatoes for me. And as a guy of polish descent with a darn near full German wife potatoes are a big part of our lives :) (baking soda, infusion, & rough em' up) earth shattering
Omg!!!!! We cooked this potatoes yesterday and we woke up today and we are still amazed. Please, follow exactly every single step on the recipe...you will not believe how delicious they are !!!! THANK YOU for sharing this roasted 🍠 with us!!!!!
I made these when family came and they said I have to fix them every time they come. I guess you know they were a BIG hit. Thank you for this wonderful recipe. By the way it does take longer, but they are well worth it... loved them.
I made these last night, & while I'm generally new to cooking these turned out incredibly tasty. I can't wait to make them again! The infused oil & boiling the potatoes with baking soda before baking them made a huge difference. Thanks for posting this killer recipe!
One of the few recipes that goes perfectly every step, and actually comes out looking like the video! I used yellow baby potatoes and they didn't come out as crunchy as I'd hoped. I'll bump the cooking time for the babies, and try another batch with Yukon Gold. Certainly making these again!
This was my first time making roasted potatoes and istg I'm not even going to bother searching for another video. I parboiled some potato chunks, fluffed them up until I was convinced I have ruined them, tossed them in the infused oil, and threw them in the oven. They took quite long to brown tho, around 1 hour. My oven sucks so maybe that was why but DUDEEEE THEY TURNED OUT SO CRISPY AND GOLDEN BROWN!!! perfect
@@TileBitan It is healthier, but if you want to maximize the crunch then you need a lipid high in saturated fats. It depends on what you're going for I suppose.
Sometimes I like to add rosemary or thyme to the potatoes while they're boiling. It quickly infuses the water and makes them a lot more fragrant even before seasoning them :)
Made this last night. Followed the recipe almost exactly, but added a different touch. After the addition of the olive oil, I added french onion soup mix before roasting and then followed through w/ the drained garlic, rosemary and chopped fresh parsley after roasting, as your recipe suggests. You were right, these are the best potatoes I have ever made. Yummy, thank you for this recipe, I'll be making it again for sure!
Baking soda, infuse, roughen, roast. I just did this with basic, generic, terrible vegetable oil, a seasoning mix that had DRIED GARLIC in it (gasp!) and roasted them in the lamest, least likely baking pan ever. And they STILL CAME OUT AWESOME. Recipe approved. Forever. XD
Yeah....I'll find some alternatives for spices as well. I admire his passion for making that marinade....but that's too much work for me to do when I want those potatoes in the oven NOW!!! :D
Just stumbled across this recipe and I'm a potato lover so you caught me! I'll be roasting these very soon. Thanks for posting, my mouth is watering...
You'd have to pull them out of the water before they were fully cooked for them to be classed as parboiled, regardless of what happens next. Having been baked after being boiled, they're called 'twice-cooked', for obvious reasons.
he’s not lying when he says these are the best potatoes. I made them a few times and they are so delicious. It does take more time than traditional potatoes but it’s worth it!
Just made these for my parents. The hype is real. They both said these are the best they've ever had. For real. I recommend adding a dip: mix one cup sour cream, tbsp of mayo, juice from half a lemon, one minced garlic clove, chopped cilantro, salt, pepper. I also add a pinch of powdered sugar for balance.
Love this recipe. I also add garlic powder to the oil before adding it to the potatoes for a super garlicy flavour. I also don’t fry the garlic or herbs at all. I just take the hot oil off the stove and let the garlic and herbs infuse.
I made these once for a friends and family get together and ever since then I get constant request to make them and bring over for random ...anythings- sooooo thank you , but grrrr too. Lol. They are fantastic though. Cheers for sharing.
I’m making this at the moment and I’m already obsessed I keep trying a few potatoes .... soon everything will be gone before it even finishes roasting in the oven 😂 so tasty and crispy 😍
The chef Randy Be always careful with garlic, if the garlic gets brown ITS TOO LATE, It becomes NASTY and tastes burnt (because it is), minced garlic shouldn't be fried in super hot oil, but medium temp for max 30 secs BEFORE it developes the brown colour and gets crunchy (nasty). Greetings
I've probably made these at least ten times since this video was posted and it's never a bad side dish and usually always a hit for those I cook it for. Though, I add a layer of cheese on top or add a nacho cheese on the side for dipping and it just kicks it up a notch.
So I used the above recipe for my family's New Year's dinner, which was a success. I added some extras, like bacon bits and parmesan cheese. Since I was cooking for 16 people lol I used a big pan and an aluminum tray where I was going to take the food. TIP: use like an even pan for it to cook crunchier.
I'm thinking a good fresh masala in place of the rosemary... nice yogurt sauce on the side... coriander instead of parsley... This would be the most epic curried potatoes ever! Thanks for the tip!
These came out sooooo good!! I’m glad i made the whole entire bag of potatoes because they were all gone! (family of four). Everyone raved, i felt like a star :) Thanks for the recipe!
I admire Kenji ! If you haven't got his 1000 page book on the science of cooking, do not hesitate to get it even one minute! "The Food Lab" A beauty! My kind of stuff! Great recipes!
Serious Eats is legendary among the food blogging community. They've been going for years. Check out their website too; it's a treasure trove of information...
UA-cam puts this video in my feed every 2-3 months and I watch it every time
You need to cook potatoes or the algorithms will be pissed.... It's probably knows where you spend your money or at least catches you on diet channels 😁
But have you tried this recipe ? :)
You have no fucking life my friend
Me, too!
Taking the herbs out and then adding then back in later on is such a simple and smart trick. I always end up with burned garlic.
Flipper.was.a.dolphin same.
That's why you don't season steak before you sear.
Turn the heat way down like to #2 or lower on the stove.
Same here. It’s a great idea
Yeah it really is!
Wow just made these. Amazing. I doubled up the garlic... Don't double up the garlic
😂
lmaoooo
Meeetoooo...hahahaha
Haha duly noted
😂
Listen..I just made these. The house smells amazing. My husband keeps eating one and saying my goodness these are good...he added I’m glad I married you. I followed every single step and they are AMAZING! Thank you!
😂😂your husband is lovely, some potatoe chunks confirmed he married the right one. 😂😂😂
She Me 🤣
leave that fool
I was having doubts, but I'll follow the directions because you did. Thanks
4 P now we’re talking
So many people complaining about it's too much work... amazing how cooking has become too hard for people. The best meals take time. Great recipe!
Exactly man nobody cares to make love in kitchen anymore just like in the old school movies like 9 and a half weeks and etc.
It seems like I am one of those people you are referring to. I really do like cooking! And I do like spending time in the kitchen to do that BUT not for roasted potatoes. The ones I make are really tasty and do not need that much time...
Lazy millenials
@@fortunatoofamontillado1059 explain
@@Winterhawk24 ... go grab yourself a hungry man dinner .. sit down and I'll explain it to you
7 years in and this recipe is still saving my ass on Christmas Day
I was wary of boiling the potatoes so much before roasting them, but that (along with the baking soda and infused oil) made them the most delicious roasted potatoes I've ever had. Thanks for sharing!
Baking soda for cosmetic reasons. Garlic "infused" oil at high temps does not exist. The boiling - frying is an old french technique. Pont neuf I believe.
Athanasios M. baking soda for crispy reasons...
I use soda when cooking beans like hard yellow peas, kidney beans and even lentils. Usually for soaking with just teaspoon of soda, then boiling in fresh water. Much faster process and nice smooth puree if cook a bit longer.
For crispy reasons. Totally. Delicious.
I always thought that cooking with baking soda robbed the vegetables of vital nutrients..is this an old wives tale? We were taught this in Home Ec ..
made these today. Excellent. Not a single leftover morsel. A new family favorite.
I am totally going to make these one of these days!
made them for the second time today, had a lot of compliments. directed many people here.
making them right now, 40 mins to goooooo can't wait had a long day at work with my asshole boss
@@yesman. how’d it go?
@@zahra-gb2ui good
These are really the best ever. I've made them multiple times and a couple things I leaned:
After you put the potatoes into the pan, use a spatchula to scrape the bowl and get ALL of the remaining "potato mash" and put it on top of the potatoes in the pan. It really adds to the crust.
These take a while. I always forget that it's another ~40min or so after the first 20min, and that's after the par boil. Leave enough time! 110% worth it
I've just made these. Best roasted potatoes I've ever had!
The only thing I've changed:
I infuse the oil slowly as not to burn either the garlic or rosemary.
Also, I don't add the rosemary and garlic back as I noticed they don't stick to the potatoes and end up at the bottom of the bowl. I add them to a sauce I make to accompany the potatoes.
Thank you! I'll be making these for the rest of my life!
Good idea! What ingredients are in your sauce?
I never comment on UA-cam but this has changed potatoes for me. And as a guy of polish descent with a darn near full German wife potatoes are a big part of our lives :) (baking soda, infusion, & rough em' up) earth shattering
haha Just wanted to say that years ago my full-German roommate and I had potato cook-offs, and this Scot-Irish descendant usually won! :-)
M A Walker Irish are the true potato lovers, I think I have potatoes in my blood.
+Felix Green True we love potatoes
I assume being genetically related to the potato and already knowing how potatoes "work" LOL, this is a facetious remark?
Omg!!!!! We cooked this potatoes yesterday and we woke up today and we are still amazed. Please, follow exactly every single step on the recipe...you will not believe how delicious they are !!!! THANK YOU for sharing this roasted 🍠 with us!!!!!
I made these when family came and they said I have to fix them every time they come. I guess you know they were a BIG hit. Thank you for this wonderful recipe. By the way it does take longer, but they are well worth it... loved them.
I made these last night, & while I'm generally new to cooking these turned out incredibly tasty. I can't wait to make them again! The infused oil & boiling the potatoes with baking soda before baking them made a huge difference. Thanks for posting this killer recipe!
YES! you're the only person who explains parboiling. LOVE IT!
This is a total game changer. I don't ever want potatoes any other way ever again! SO GOOD.
This man speaks the truth--these really are the best potatoes. Before I learned this recipe, I was slender...
Oh well. WORTH IT
One of the few recipes that goes perfectly every step, and actually comes out looking like the video! I used yellow baby potatoes and they didn't come out as crunchy as I'd hoped. I'll bump the cooking time for the babies, and try another batch with Yukon Gold. Certainly making these again!
Wonderful. I made it this morning for my parents and they loved it. Ate it all; and left me none. DELICIOUS!!!
yes daddy
This was my first time making roasted potatoes and istg I'm not even going to bother searching for another video. I parboiled some potato chunks, fluffed them up until I was convinced I have ruined them, tossed them in the infused oil, and threw them in the oven. They took quite long to brown tho, around 1 hour. My oven sucks so maybe that was why but DUDEEEE THEY TURNED OUT SO CRISPY AND GOLDEN BROWN!!! perfect
There are still improvements you can make, using a denser fat like bacon fat, lard, butter, etc produces even more of a crunch than olive oil.
@@VallornDeathblade olive oil is healthier than all of those, and in my opinion its still way better
@@TileBitan It is healthier, but if you want to maximize the crunch then you need a lipid high in saturated fats. It depends on what you're going for I suppose.
@@VallornDeathbladebeef tallow
Been doing these for Christmas for the last 3 years, they are so worth the work.
Just made these and they came out AMAZING! Thank you for posting!
Recently viewed this video and made the potatoes this morning. 2 thumbs up!! The wife was impressed when I served these with her favorite omelet.
If you can't be bothered to do anything else from this video, that "roughing it up" step is GOLDEN. 👌🏿 Thank you!
These are GREAT! Followed recipe exactly. Take the time to really roast them to get crunchy. Adding to my recipe file for sure.
Sometimes I like to add rosemary or thyme to the potatoes while they're boiling. It quickly infuses the water and makes them a lot more fragrant even before seasoning them :)
Made these for a few people and they still talk about it to this day. Def the best potato recipe I've come across.
I need some time alone with this video.
Laughing Achilles 😂
im turning into randy marsh too!
😂😂😂😂
Laughing Achilles I think I need a cigarette.. 😏
Damn!!!!!! That should be illegal! What is the age of consent there? I'm in love!
Seriously AMAZING. ♥️
Who knew about boiling them in alkaline H20... great tip!
Made this last night. Followed the recipe almost exactly, but added a different touch. After the addition of the olive oil, I added french onion soup mix before roasting and then followed through w/ the drained garlic, rosemary and chopped fresh parsley after roasting, as your recipe suggests. You were right, these are the best potatoes I have ever made. Yummy, thank you for this recipe, I'll be making it again for sure!
came out freaking AWESOME! Thank you!
yeah
Just tried the method of baking soda!! Totally amazing!! I did them in a cast iron on my Kamado Joe. Super fantastic recipe!!
that makes so much more sense, and i like that you still use the herbs and stuff at the end so you're not just tossing them out. killer
I gave this recipe a shot, I was worried about how many steps it would take. But they turned out delicious! Definatley making again!
Baking soda, infuse, roughen, roast. I just did this with basic, generic, terrible vegetable oil, a seasoning mix that had DRIED GARLIC in it (gasp!) and roasted them in the lamest, least likely baking pan ever. And they STILL CAME OUT AWESOME. Recipe approved. Forever. XD
Yeah....I'll find some alternatives for spices as well. I admire his passion for making that marinade....but that's too much work for me to do when I want those potatoes in the oven NOW!!! :D
BigBlack81 how long did you have to roast them. I need them in my tummy soon!! 😋
BigBlack81 lol . Good job!
I did this with garlic and parsley infused butter and it was amazing wow...
2019 and those roast potatoes are still looking pretty good...thanks for sharing.
I'm halfway through making these right now, just turned them the first time, and they look exactly the same, thanks mate, awesome tips.
I made these years ago and the video randomly popped back up on my feed. Still the best potatoes I ever had.
😍😍😍 This is actually has to be THE best roasted potato recipe I’ve ever seen!!! Great tips!!!
This looks awesome. Potatoes are the most delicious, but they take time! Patience wins every time.
Just stumbled across this recipe and I'm a potato lover so you caught me! I'll be roasting these very soon. Thanks for posting, my mouth is watering...
I'm slowing clawing out of my sheets, limping to my kitchen, hoping that I have some baking soda....
Timmy Morgan
You came back 3 weeks later. 😂
@Timmy Morgan Those Yanks get right up my nostrils .knowalls
Did you?
Great video! Will try tomorrow.
But can't unhear "MICROBLISTERS"!
Why not 'Grow your own Christmas Potatoes' :ua-cam.com/video/H1Y_IXOqVbc/v-deo.html
Been doing them like this for years. Only difference is I use rosemary only when infusing the oil. Great stuff
'Parboiled' means "part boiled", as in not completely cooked. These potatoes were boiled until fully cooked.
You'd have to pull them out of the water before they were fully cooked for them to be classed as parboiled, regardless of what happens next. Having been baked after being boiled, they're called 'twice-cooked', for obvious reasons.
Yo chill he/she is right, he made a mistake in the video and that's the right term
nagualdesign You fucking donut!!they are not fully cooked!
Lol, My kind of humor.
10 minutes is too long if you're going to beat them as well!
I made these for dinner this evening Damn they were delicious. Make exactly as recipe states. Potatoe perfection.
Tried this recipe yesterday, wow it is perfect 👏👏 I didnt expect that! Make sure to use the written directions at the same time
I'm losing my mind at how amazing this sounds and looks!
TheStylelike16th UA-cam is making me fat
TheStylelike16th they are the most amazing potatoes I’ve ever had lol try this recipe! U won’t be disappointed!
I’ve made this recipe twice now, and I end up eating half of it, it’s just so good! Best potatoes I’ve ever eaten!
Lorry Onosson I’m halfway through making my first batch ever. And I’m already remorseful I didn’t prepare the entire bag.
just made these for dinner. they're so easy to make and one of the best things ive ever made. thank you👌
Wow, an online recipe that does NOT disappoint! Great potatoes, they were a hit for the whole family!
Since my kid is picky when it comes to seasoning I added grind garlic and powdered rosemary. It tastes amazing. Thanks
I've never seen anything so delicious looking in my life!!!!
Thank you for sharing Kenji. Love the recipe and the production value. Beautiful stuff.
I've been using this recipe for a while now. My family and everyone who eats them always loves them!
Just made these for Christmas dinner and they turned out fantastic! Thank you, merry Christmas 🎄
he’s not lying when he says these are the best potatoes. I made them a few times and they are so delicious. It does take more time than traditional potatoes but it’s worth it!
He is right. It is by far the best roasted potatos I've ever had! Thank you for the recipe!
I could eat this for breakfast, lunch and dinner. Yum.
Just made these for my parents. The hype is real. They both said these are the best they've ever had. For real.
I recommend adding a dip: mix one cup sour cream, tbsp of mayo, juice from half a lemon, one minced garlic clove, chopped cilantro, salt, pepper. I also add a pinch of powdered sugar for balance.
Love this recipe. I also add garlic powder to the oil before adding it to the potatoes for a super garlicy flavour. I also don’t fry the garlic or herbs at all. I just take the hot oil off the stove and let the garlic and herbs infuse.
Love how you mix science with skill-- yum!
Sooo yummy, great recipe, new best roast potatoes recipe for me!!!
I‘ve seen this video this morning...10min later i stood in the kitchen. It was AMAZING! Best crunchy potatos I ever had.
i can attest to the genius of this recipe. best ones i'v ever had.
First recipe that was so good literally everyone needs to try
Amazing recipe! Very straight forward and really not all that time consuming other than waiting for them in the oven.
I followed everything step by step, and it came out exactly as I hoped it would!! Thank you so much for sharing this video with us! 💜💜
"Check out those micro-blisters!" is what I normally tell my urologist.
Marty Yu lol
That's disgusting. Have an upvote!
I tried to rationalize hearing that by telling myself he said "micro-glisteners". But I know that's not a word.
Yu really made me laugh right there >.>
welcome to over 40 pal
I made these once for a friends and family get together and ever since then I get constant request to make them and bring over for random ...anythings- sooooo thank you , but grrrr too. Lol. They are fantastic though. Cheers for sharing.
Wow!!! Thank you so much for sharing your knowledge and craftsmanship 🥰
I’m making this at the moment and I’m already obsessed I keep trying a few potatoes .... soon everything will be gone before it even finishes roasting in the oven 😂 so tasty and crispy 😍
Damn. This is legit. These might be the best potatoes I've ever had. Thanks!
this recipe came out great be careful on the garlic under cook it a little bit I think it's better
The chef Randy Be always careful with garlic, if the garlic gets brown ITS TOO LATE, It becomes NASTY and tastes burnt (because it is), minced garlic shouldn't be fried in super hot oil, but medium temp for max 30 secs BEFORE it developes the brown colour and gets crunchy (nasty).
Greetings
@@Hatim.13 So true!!! Wish I could give you a thousand likes for this comment 👍👍👍👍👍 🍻
Yes. no one wants over cooked and bitter garlic.
Definitely err on undercooked than overcooked for the garlic.
Tried it out. Tastes amazing.
I've probably made these at least ten times since this video was posted and it's never a bad side dish and usually always a hit for those I cook it for. Though, I add a layer of cheese on top or add a nacho cheese on the side for dipping and it just kicks it up a notch.
This recipe single handedly saved my marriage, my relationship with my estranged son, and my job. Thanks Kenji!
for anyone who says this takes too long, it's a good thing you never lived in the country and had to shell peas. Now that was work
haha... this is true in country side of any country.. i can relate XD
...or crack walnuts.
I lived in the suburbs and my dad made us do that! (He grew up in the country!) I know what you mean.
I've lived in a town and shelled peas. Its not hard work, its a pleasure.
Shelled peas and beans, cut up okra (the fuzz makes you itch), all kinds of things like that.
So I used the above recipe for my family's New Year's dinner, which was a success. I added some extras, like bacon bits and parmesan cheese. Since I was cooking for 16 people lol I used a big pan and an aluminum tray where I was going to take the food. TIP: use like an even pan for it to cook crunchier.
I'm thinking a good fresh masala in place of the rosemary... nice yogurt sauce on the side... coriander instead of parsley... This would be the most epic curried potatoes ever! Thanks for the tip!
I’ve made this recipe, the kids go crazy for em.
These came out sooooo good!! I’m glad i made the whole entire bag of potatoes because they were all gone! (family of four). Everyone raved, i felt like a star :) Thanks for the recipe!
The baking soda trick is a secret I'll take to my grave. Grazie.
Can’t...we all know the secret 🙄
Made these for my wife and she needed a cigarette afterwards.... Very good recipe
ALS84
😂👍🏻
🤣🤣😂😂
That was likely the first time she needed a cigarette since marrying you. lol
@@markreynolds9135 lmfao....someone was just served!!!
😂😂😂😂😂
This title is no joke. I just made these and they are seriously crispy and flavorful. Best oven roasted potatoes EVER!
OMG those look amazing, microblisters and all!
Okay.... damn, that was a great video and recipes. I even learned a couple things. Well done.
And.... they are. Superb. Great tecnique!! Kenji for the win!!!!!!!!!!
I dont know about the best, but these are now my favorite
I'm too lazy to do that, i tried doing it in my imagination.
No shit! Especially since I don't have a dishwasher. Another grilled cheese it is!
The'Sev. Lmao!!😂😂
The'Sev.
That's how I do everything! Even down getting out of bed in the morning!
too lazy to cook , while wasting hours on the internet as smart phone zombie ?! ...
Non Existent
Did you just assume that persons interfacing device? Oh the bigotry!
I love trying new recipes! I may cut out a few of the herbs since I like the taste of potatoes on their own, but thanks for the technique!
Nice video, looks very tasty. Tip: add C degrees on screen, for the rest (most) of the world :-)
MaxQ10001 divide by half
@@pabloparra2484 Not really no...
They have calculators for this because your comment may never get read by OP.
200˚C (204.444˚)
Google
NO MICRO BLISTERS... but the best I’ve cooked yet. Great recipe 👨🍳
I admire Kenji ! If you haven't got his 1000 page book on the science of cooking, do not hesitate to get it even one minute! "The Food Lab" A beauty! My kind of stuff! Great recipes!
I could spend the roast of my life eating them...
💥
After watching a few episodes, I decided to subscribe. Great material!
Serious Eats is legendary among the food blogging community. They've been going for years. Check out their website too; it's a treasure trove of information...
I knew about boiling potatoes first for roasting but the rough toss is new..and obviously effective..yummer..
Amazing! Just made these for Christmas dinner. Thanks for the recipe 👍🏻