I’m glad that you spent so much time encouraging people to figure out their own preferences and then tailor their cooking choices to meet the needs of the moment. Learning that you can make choices and adapt what you do as you go is such a useful thing!! I have really been working to develop my skills in the kitchen since I was young, so the constant learning is part of my toolkit, but a lot of people are just now figuring it out. This tutorial is going to be a wonderful resource for a lot of people.
Thank you so much for this lovely comment! My ultimate goal is to make people feel confident in a plant-based kitchen, and one of the best skills to learn on that journey is feeling comfortable adapting, tweaking, and riffing when a recipe isn’t perfect for your tastes or needs. So I’m so glad you’re getting those vibes on your cooking journey! ❤
My husband is English. He taught me how to make roasties the UK way. Creamy potatoes cut similar to your recipe. Add to pot and boil in salted water until the outside can be scraped with a fork. Drain, let them dry a bit. Put the lid on the pot, shake until fluffy and season. Put a baking dish with a good amount of oil into the oven at 450 F. Let it heat up until smoking (use a high heat oil). Carefully add your potatoes to the searing hot pan and bake, turning them every so often. Many UK ovens are fan assist which helps. I use my small Ninja oven on fan bake for this. Great video! 😊❤
I love this video! Who doesn’t want the perfect roasted potato recipe?!?! I really appreciate that you tried out some of the top recipes! The fact that you then made your own, applying some of the techniques, was icing on the vegan cake!! What you did with the russet potatoes to incorporate their starch to your recipe was absolutely genius!! I always know when I make one of your recipes that it will be delicious!! TYSM from an aspiring great cook and fan of your work!
So delighted you enjoyed the concept of the video and thank you for your kind words! I am so honored you love my recipes. Enjoy all the roasted potatoes!
I love these types of videos you have been doing . The tofu one and this one superb. Thanks for allowing us into the Info since I’m Irish and I love a good potato that’s crispy. I love rosemary too . Wonderful video as always ❤
Watching your video made me feel so much better today! You really are such a beautiful person to help us all understand what to do when cooking. I'm so thankful for it and especially am thankful that your recipes are vegan! Also, I love this style of video comparing different channel recipes.
Kenji's recipe has become a favorite of mine. To make it simpler, I do the parboil in advance: boil with the bicarb, then put them into a food storage container with the rosemary/garlic oil, seal, and shake vigorously--that gives it a better coating of the starch than using a bowl. Then when I'm ready to serve I put it in my air fryer; it only needs about 25 minutes.
Drain the potatoes, then return to the pan , put the lid on and shake. Easier than trying to shake the bowl. I may have to try your recipe, I’m from England originally, and my husband LOVES a roaster!
Yay for this experiment in general, and for the final mashup recipe in particular. And I LOVE rosemary and potatoes- glad to see rosemary prominently featured in your version!
Nisha, you deserve a James Beard award for your work. Your testing is so rigorous and you've progressed home vegan cooking a ton. I love this video and can't wait to try your potato recipe!
There’s nothing better than perfectly roasted potatoes. Lately I’ve been using a slightly tweaked version of the Kenji recipe. You’re doing god’s work, Nisha. Love your dedication and care to getting this most important recipe just right 😀
Awesome work!!! May I suggest the Greek roasted potato option, with olive oil, instead of butter and fresh lemon juice, etc.? By far the tastiest I have ever had.
Nisha I am so so so glad to see you back again and How's your health and How's Everything 🥹🥹❣️ and your Kitchen looks so so beautiful and clean and I will always support you so so so much
WOW what a genius idea for a video! I feel like I learned so much and really appreciate you doing all the leg work for us... Can't wait to try your version of the recipe. Thanks Nisha!
This is perfect. Roasted potatoes are one of my favorites, I make them all the time, but not like this. Have seen the baking soda trick, but not tried it yet - I will now. And flavored oil, just kicks it up a notch. Thanks for the comparisons.
Every recipe is a winner because potatoes! I really liked your recipe at the end though, the best of all worlds. I've also had something called "ruffled potatoes" which is basically scraping the outsides of the potatoes with a fork before roasting to give them more crispy surface area. They were great, but I haven't tried this myself yet as it's another one of those recipes that takes a bunch of extra time.
Adam Ragusea posted a crunchy oven fry recipe about 5 years ago. His trick was to boil the potatoes until they're fall apart tender and then dump a load of oil on them once they're in the roasting tray. He treated his fairly delicately, but did shimmy the roasting tray until the potatoes were in a single layer, which did kick up some loose potato fluff, albeit not as much as some of the boiled recipes shown here. Although personally, I like to take small potatoes, boil them whole, smash them into disks, oil them up generously, and then slow roast them until it's at a kind of orange level of browning. Darker than golden, but lighter than brown.
I've been on a lifelong quest for the perfect roasted potato recipe and none have hit the mark perfectly so I'm going to experiment with these. #2 seems like the one most my taste. Thanks!
I use a version of #2 for special occasions, but with a few modifications: after shaking the bowl, beat up the edges with the back of a fork to create more crags. Then coat in a mixture of potato starch and nutritional yeast. Instead of frying cut garlic and rosemary, dot whole unskinned garlic cloves and a large sprig of rosemary in the basting oil in the oven. It’s served me well over the years! Unfortunately I can’t weigh in on the Russet/Yukon Gold question, because we have different varieties in the UK. The fluffier/starchier ones tend to be more common here, though.
LOVED this video! We often have potatoes using kenji’s method. Also, the comparison format was super interesting and informative. It would be neat to see other comparisons. Great work regardless 👌🏽
this video looks so good, and your recipe as well as the others look divine! I will sadly have to pass on making this one for a short while, as for thansgiving I will be making your stuffed pumpkin shell recipe as the main course and deluxe recipe of the night! i've been yearning to make your pasta shells for years and am so glad to finally be doing it. I'm planning on making some of your side dish recipes as well, they are always a hit. i'm sure me making this potato recipe won't be far behind hehe
I hope you will enjoy the pumpkin stuffed shells and everything else you make :) Have a lovely Thanksgiving! Maybe you can make the roasted potatoes for another holiday later this year 😉
I love the Serious Eats recipe, but it is rather time consuming. I am so glad you demo'd all these side by side! I'm going to try it cut like the ATK ones, and probably use your idea of borrowing extra starch from a russett. I always shake them vigorously in a bowl with a lid, so that you really rough up the surfaces. And i always make extra of the garlic herb mixture, because of who i am as a person. 😂
I've never put this much thought into roasting potatoes but with Thanksgiving coming up I wanted to do something fun with them. Your version looks bomb!
I think a lot of "roasted" potatoes have enough oil that they start crossing overing in the fried realm. I found that if you use petite gold potatoes cut in half (or bias cut to thirds, if they are large-ish) or regular sized cut down to about 3/4" pieces allows you to skip the parboil (I prefer parnuking a lot of the time for potatoes) since the taters are so small that they have enough time to cook through before burning. For 1.5 pounds of potatoes I use only enough oil to lightly coat (< 1Tbs) plus salt. Easy peezy, nice browning, creamy interior, and not too oily.
IMO: Of the original 4, #2 seems perfect, #1 could be improved by finishing in a deep fryer, but he others are less to my liking because of the low surface area ratio. I love what you've done in your version, combining the best attributes of each.
I have been meaning to try the baking soda par boil method but your version with the Yukon golds and the mashed russet honestly seems like a WAY better way to do that. I've been tasked with bringing potatoes to a Thanks Living (not a typo) event. This is the recipe I'm going with!
Thanks! My thoughts: generally: way (WAY) too much oil for me. I'm not oil free, but I try to use just enough (which for me is probably a TBSP or less). Also, I can't even remember the last time I peeled a non-russet potato! Love those Yukon Gold (or red) skins! 1st recipe: simple, classic, can be very low oil, and you can sprinkle a dash of corn (or other) starch to get a crisper texture 2nd: haven't tried that one before, but it looks delicious. I'd cut way back the amount of oil, leave the skins on, and definitely would go with yukon gold 3rd: hard pass. Nearly deep fried, and a I definitely wouldn't want them to be that big 4th: very uninteresting recipe to me, but excellent cursing 5th: hmm. I kind of like the idea, but it's more of a vehicle for delivering olive oil
While I do love a good roasted potato and would happily be a taste tester for all of these 😂 in terms of what I would actually make I’d do ATK. It’s simple and I don’t own foil plus my hands shake so that water in the pan for #4 could be a disaster for me lol. I tend to stick to simple and easy for regular every day. I appreciate you testing them!
I watched this despite not being able to eat potatoes. But they do look amazing! I would have loved to have seen a roast sweet potato recipe, there's time yet 🙂
These look amazing! Do you think instead of adding the russet potato and mashing it you could add some potato starch to the boiled potatoes and then shake to create that fluffy layer?
Good question! I actually tried this myself because I was curious and the potato starch added subtle but detectable dry mouthfeel that I didn’t care for.
omg girl how did you not make the british technique!! Par boil potatoes. Put a good amount of oil (up to 1cm in bottom) into a roasting dish and put that in the oven to get very hot. Meanwhile drain and shake the potatoes like most of the recipes here, then put them into the hot oil, toss around in the sizzling oil before putting in oven. Toss them around half way through cooking. It's like deep fat frying without the frying faff part.
I like the idea of the thick starchy crust, i wonder if the russet potato could be subbed with potato flakes. I know the store bought often have preservatives, so maybe not for everyone, but the convenience may be worth it to others.
don't even par boil, just boil them until they almost break apart, then put them on a rack to cool and fry ( if u want even better results, oil-blanch them before the fry and efter the cooling.)
Potatoes are everything! I prefer the one pan BA version mainly for ease of one pan, but would probably add Kenji seasoning. Will definitely try your version! I love the flat bottom glass bowl you use. Could u share brand?
Would you consider making another recipe comparison style video with the top Greek lemon potatoes recipes? I watched several vids, then chose one that involves roasting the lemons and garlic, but it came out waaaay too lemony and sour 😢. I prob did something wrong 🤦♀️
What is your favorite oils? I have been struggling to find good quality oils at a decent price!! I have both of cookbook and just recently bought a instant pot rio wide! Is there a way you might be able to give us a few recipes specifically for my device?!!!!
@nanetterolph2972 -- Nisha Vora has a 2019 cookbook for the Instant Pot (though not specifically the Rio Wide model): "The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes") 🙂 Also -- If you go to her website, there is a whole category of recipes for the Instant Pot.
I was watching some of your meal prep videos and in one you go to your parents house and have a vegetable dish served on buns. Really interested in finding that recipe but i can't remember which video it was in or the name of the dish. It reminded me of like a vegan sloppy joe. Does anyone recall the name of that dish. Thanks for any help😅
As someone with English family members (who take roast potatoes very seriously), just want to say they would be proud of you 🙂
Haha 🙇🏽♀️ consider me honored!
I’m glad that you spent so much time encouraging people to figure out their own preferences and then tailor their cooking choices to meet the needs of the moment. Learning that you can make choices and adapt what you do as you go is such a useful thing!! I have really been working to develop my skills in the kitchen since I was young, so the constant learning is part of my toolkit, but a lot of people are just now figuring it out. This tutorial is going to be a wonderful resource for a lot of people.
Thank you so much for this lovely comment! My ultimate goal is to make people feel confident in a plant-based kitchen, and one of the best skills to learn on that journey is feeling comfortable adapting, tweaking, and riffing when a recipe isn’t perfect for your tastes or needs. So I’m so glad you’re getting those vibes on your cooking journey! ❤
My husband is English. He taught me how to make roasties the UK way. Creamy potatoes cut similar to your recipe. Add to pot and boil in salted water until the outside can be scraped with a fork. Drain, let them dry a bit. Put the lid on the pot, shake until fluffy and season. Put a baking dish with a good amount of oil into the oven at 450 F. Let it heat up until smoking (use a high heat oil). Carefully add your potatoes to the searing hot pan and bake, turning them every so often.
Many UK ovens are fan assist which helps. I use my small Ninja oven on fan bake for this. Great video! 😊❤
You are not only one of my favorite “chefs” but you are also one of my most favorite people ♥️
How sweet are you 🥹
I love this video! Who doesn’t want the perfect roasted potato recipe?!?! I really appreciate that you tried out some of the top recipes! The fact that you then made your own, applying some of the techniques, was icing on the vegan cake!! What you did with the russet potatoes to incorporate their starch to your recipe was absolutely genius!! I always know when I make one of your recipes that it will be delicious!! TYSM from an aspiring great cook and fan of your work!
So delighted you enjoyed the concept of the video and thank you for your kind words! I am so honored you love my recipes. Enjoy all the roasted potatoes!
I love these types of videos you have been doing . The tofu one and this one superb. Thanks for allowing us into the Info since I’m Irish and I love a good potato that’s crispy. I love rosemary too . Wonderful video as always ❤
Watching your video made me feel so much better today! You really are such a beautiful person to help us all understand what to do when cooking. I'm so thankful for it and especially am thankful that your recipes are vegan! Also, I love this style of video comparing different channel recipes.
I love sharing what I learn through the cooking and testing process so I’m so honored that you appreciate it!❤
Kenji's recipe has become a favorite of mine. To make it simpler, I do the parboil in advance: boil with the bicarb, then put them into a food storage container with the rosemary/garlic oil, seal, and shake vigorously--that gives it a better coating of the starch than using a bowl.
Then when I'm ready to serve I put it in my air fryer; it only needs about 25 minutes.
Kenji's recipe has been my go to for years. It's divine!
My family loves anything involving a potato.😂 I can't wait to try this.
Same girl, same!
Drain the potatoes, then return to the pan , put the lid on and shake. Easier than trying to shake the bowl. I may have to try your recipe, I’m from England originally, and my husband LOVES a roaster!
I tried this with one of my tests, and unfortunately, my Dutch oven is quite heavy so it ended up being quite a sweaty workout 😅
@ ah yes, heavy lifting!
I use my Pyrex bowl with a lid for the shaking.
Ever recipe I've tried from her has been fantastic, she is my favorite online cook!
Definitely a legend in the making.😊
Love how you analyze and compare the recipes in such a detailed and engaging way. Looking forward to more high quality videos like this.
I love these types of videos! Love seeing the science, multiple techniques, and so on.
I really like the concept of this video! Thank you so much
Delighted to hear it 🥳
Yay for this experiment in general, and for the final mashup recipe in particular. And I LOVE rosemary and potatoes- glad to see rosemary prominently featured in your version!
Nisha, you deserve a James Beard award for your work. Your testing is so rigorous and you've progressed home vegan cooking a ton.
I love this video and can't wait to try your potato recipe!
You are too kind and generous! I am so happy that you appreciate all the testing 🥰
There’s nothing better than perfectly roasted potatoes. Lately I’ve been using a slightly tweaked version of the Kenji recipe. You’re doing god’s work, Nisha. Love your dedication and care to getting this most important recipe just right 😀
Awesome work!!! May I suggest the Greek roasted potato option, with olive oil, instead of butter and fresh lemon juice, etc.? By far the tastiest I have ever had.
Thank you for doing all that work! I will be adopting your potato recipe ❤❤❤
that's amazing! I love the way you can make a system while also being so flexible to what the recipe needs.
Nisha I am so so so glad to see you back again and How's your health and How's Everything 🥹🥹❣️ and your Kitchen looks so so beautiful and clean and I will always support you so so so much
I always parboil and shake potatoes before roasting, never think about add baking soda to the water. I need to try it. Thank you for the video 💜
WOW what a genius idea for a video! I feel like I learned so much and really appreciate you doing all the leg work for us... Can't wait to try your version of the recipe. Thanks Nisha!
Hi Jackie! So happy you loved the video idea ❤ sending hugs!
This is perfect. Roasted potatoes are one of my favorites, I make them all the time, but not like this. Have seen the baking soda trick, but not tried it yet - I will now. And flavored oil, just kicks it up a notch. Thanks for the comparisons.
Here I am thinking which recipe of the 4 I want to try & then you give us the ultimate potato recipe! I can't wait to try it!
Awesome video concept. The world needs to know the tech.
I like how Nisha showcased a whole bunch of recipes and then essentially said, Mine is the best. 😊 it is what is is :) thanks for the tips
Every recipe is a winner because potatoes! I really liked your recipe at the end though, the best of all worlds.
I've also had something called "ruffled potatoes" which is basically scraping the outsides of the potatoes with a fork before roasting to give them more crispy surface area. They were great, but I haven't tried this myself yet as it's another one of those recipes that takes a bunch of extra time.
Almost the best... Rosemary is my criptonite, I will try it with sage. ❤
@@christinechapman9764 I'm a massive fan of sage. It makes everything better.
I think your recipe looks the best! I'll be trying it soon!!!
Adam Ragusea posted a crunchy oven fry recipe about 5 years ago.
His trick was to boil the potatoes until they're fall apart tender and then dump a load of oil on them once they're in the roasting tray. He treated his fairly delicately, but did shimmy the roasting tray until the potatoes were in a single layer, which did kick up some loose potato fluff, albeit not as much as some of the boiled recipes shown here.
Although personally, I like to take small potatoes, boil them whole, smash them into disks, oil them up generously, and then slow roast them until it's at a kind of orange level of browning. Darker than golden, but lighter than brown.
My daughter smashes them too, then she seasons with a comfit of garlic. It is spectacular.
Yum! I do loooove smashed potatoes!
15:28 might be the funniest thing you've ever uploaded to this channel
I've been on a lifelong quest for the perfect roasted potato recipe and none have hit the mark perfectly so I'm going to experiment with these. #2 seems like the one most my taste. Thanks!
I hope you fulfill your lifelong goal and find your perfect potato recipe!
Yea i liked 2 too
I use a version of #2 for special occasions, but with a few modifications: after shaking the bowl, beat up the edges with the back of a fork to create more crags. Then coat in a mixture of potato starch and nutritional yeast. Instead of frying cut garlic and rosemary, dot whole unskinned garlic cloves and a large sprig of rosemary in the basting oil in the oven. It’s served me well over the years! Unfortunately I can’t weigh in on the Russet/Yukon Gold question, because we have different varieties in the UK. The fluffier/starchier ones tend to be more common here, though.
Wow, sounds amazing. I intend to try this. Thank you.
I made them today, after boiling them, in the Air Fryer. With the infused garlic rosemary oil method. We loved it!
loving this video!! thank u so much
Yours looks so amazing! First place !
Thank you so much for this!
Excellent video as always!
You're so clever using the Russet potato mash on the outside. They look so yummy!
Thank you for all the little moments, like forgetting there's water, oven mitt slipping off. We've all had those moments! 😂
15:29 we to hear this on every intro and transition! Love it!
LOVED this video! We often have potatoes using kenji’s method.
Also, the comparison format was super interesting and informative. It would be neat to see other comparisons. Great work regardless 👌🏽
Your own version looks SO good. That is definitely the one i would go for.
I love this! Thanks for your hard work :)
Claire is just the best ❤ I love her channel.
this video looks so good, and your recipe as well as the others look divine! I will sadly have to pass on making this one for a short while, as for thansgiving I will be making your stuffed pumpkin shell recipe as the main course and deluxe recipe of the night! i've been yearning to make your pasta shells for years and am so glad to finally be doing it. I'm planning on making some of your side dish recipes as well, they are always a hit. i'm sure me making this potato recipe won't be far behind hehe
I hope you will enjoy the pumpkin stuffed shells and everything else you make :) Have a lovely Thanksgiving! Maybe you can make the roasted potatoes for another holiday later this year 😉
Great video! So helpful. I watched while snacking on your Ethiopian Red Lentil Stew. Love love Big Vegan Flavor!
What a fun pairing! So glad you’re enjoying the Ethiopian lentil stew!
I love the Serious Eats recipe, but it is rather time consuming. I am so glad you demo'd all these side by side! I'm going to try it cut like the ATK ones, and probably use your idea of borrowing extra starch from a russett. I always shake them vigorously in a bowl with a lid, so that you really rough up the surfaces. And i always make extra of the garlic herb mixture, because of who i am as a person. 😂
Very yummy, good cooking. ❤🎉.
I've never put this much thought into roasting potatoes but with Thanksgiving coming up I wanted to do something fun with them. Your version looks bomb!
Wonderful. I'll try your recipe soon👍🏻👍🏻
Your recipe looks fabulous! I will definitely be trying your version!
Yay, I hope you will love it!
I think a lot of "roasted" potatoes have enough oil that they start crossing overing in the fried realm. I found that if you use petite gold potatoes cut in half (or bias cut to thirds, if they are large-ish) or regular sized cut down to about 3/4" pieces allows you to skip the parboil (I prefer parnuking a lot of the time for potatoes) since the taters are so small that they have enough time to cook through before burning. For 1.5 pounds of potatoes I use only enough oil to lightly coat (< 1Tbs) plus salt. Easy peezy, nice browning, creamy interior, and not too oily.
That last one looks like the most perfect potato that was ever made.
Useful, informative and well-presented. Thanks for your efforts.
I really like these comparison videos. Been making that crispy tofu all week from the other video. I'll have to give this one a try.
IMO: Of the original 4, #2 seems perfect, #1 could be improved by finishing in a deep fryer, but he others are less to my liking because of the low surface area ratio. I love what you've done in your version, combining the best attributes of each.
I have been meaning to try the baking soda par boil method but your version with the Yukon golds and the mashed russet honestly seems like a WAY better way to do that. I've been tasked with bringing potatoes to a Thanks Living (not a typo) event. This is the recipe I'm going with!
Thanks! My thoughts:
generally: way (WAY) too much oil for me. I'm not oil free, but I try to use just enough (which for me is probably a TBSP or less). Also, I can't even remember the last time I peeled a non-russet potato! Love those Yukon Gold (or red) skins!
1st recipe: simple, classic, can be very low oil, and you can sprinkle a dash of corn (or other) starch to get a crisper texture
2nd: haven't tried that one before, but it looks delicious. I'd cut way back the amount of oil, leave the skins on, and definitely would go with yukon gold
3rd: hard pass. Nearly deep fried, and a I definitely wouldn't want them to be that big
4th: very uninteresting recipe to me, but excellent cursing
5th: hmm. I kind of like the idea, but it's more of a vehicle for delivering olive oil
I love potatoes so much. The best vegetable!
Fries, roasted and mashed!!! 🥰 😊
While I do love a good roasted potato and would happily be a taste tester for all of these 😂 in terms of what I would actually make I’d do ATK. It’s simple and I don’t own foil plus my hands shake so that water in the pan for #4 could be a disaster for me lol. I tend to stick to simple and easy for regular every day. I appreciate you testing them!
I watched this despite not being able to eat potatoes. But they do look amazing!
I would have loved to have seen a roast sweet potato recipe, there's time yet 🙂
Brillo is great to clean those metal pans to a brand new looking state. Just use gloves so you don’t get dark nails. Also baking soda helps!
Nisha is like James Bond. She likes her potatoes shaken, not stirred.
Ha! This gave me a good chuckle.
potato lovers stay winning here at rainbow plant life 😍
These look amazing! Do you think instead of adding the russet potato and mashing it you could add some potato starch to the boiled potatoes and then shake to create that fluffy layer?
Good question! I actually tried this myself because I was curious and the potato starch added subtle but detectable dry mouthfeel that I didn’t care for.
You’ve nailed it as far as I’m concerned
omg girl how did you not make the british technique!! Par boil potatoes. Put a good amount of oil (up to 1cm in bottom) into a roasting dish and put that in the oven to get very hot. Meanwhile drain and shake the potatoes like most of the recipes here, then put them into the hot oil, toss around in the sizzling oil before putting in oven. Toss them around half way through cooking. It's like deep fat frying without the frying faff part.
I like the idea of the thick starchy crust, i wonder if the russet potato could be subbed with potato flakes. I know the store bought often have preservatives, so maybe not for everyone, but the convenience may be worth it to others.
Amazing!!! Must figure out how to make this for 20+ people, in addition to everything else that needs to be prepared for Thanksgiving.
Roast potatoes for tomorrow's dinner it is 😊 I'm going to use your recipe, thank you ❤
don't even par boil, just boil them until they almost break apart, then put them on a rack to cool and fry ( if u want even better results, oil-blanch them before the fry and efter the cooling.)
Potatoes are everything! I prefer the one pan BA version mainly for ease of one pan, but would probably add Kenji seasoning. Will definitely try your version! I love the flat bottom glass bowl you use. Could u share brand?
Would you consider making another recipe comparison style video with the top Greek lemon potatoes recipes? I watched several vids, then chose one that involves roasting the lemons and garlic, but it came out waaaay too lemony and sour 😢. I prob did something wrong 🤦♀️
Not sure why but during the winter i crave roasted potatoes
Great video idea!
Great video! Move of these kinds of videos would be fun.
Loved this video. I love potato :)
You had me at potatoes
Could you also add corn or potato starch to combat the issue with yukon golds not being starchy enough?
Good question! I did try potato starch, and it added this subtly dry mouthfeel that I didn’t care for. I haven’t tried cornstarch though!
Cool video idea! Love a great roasted potato
Stop this is why you’re so great 😂
Very nice video! Was there a reason you didn’t include redskin potatoes? They are a favorite of mine.
I like red skin potatoes as well, but since they are a low starch potato, they don’t get as crispy.
@ I wasn’t aware of that. Thanks!
What is your favorite oils? I have been struggling to find good quality oils at a decent price!! I have both of cookbook and just recently bought a instant pot rio wide! Is there a way you might be able to give us a few recipes specifically for my device?!!!!
@nanetterolph2972 -- Nisha Vora has a 2019 cookbook for the Instant Pot (though not specifically the Rio Wide model): "The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes") 🙂 Also -- If you go to her website, there is a whole category of recipes for the Instant Pot.
Hi Nisha. Will the book come back to Amazon UK?
Hi there! Amazon UK was waiting on the second printing, which just landed a week or two ago, so hopefully they will start fulfilling orders soon!
I like to use rosemary with mine.
I wanted to jump through the screen and eat those potatoes!! 🤤🤤🤤
What is the alternative to oil? Thanks
Next week: 10 thing to know about the potato diet..
Thanks R.P.L.
Fun fact. Kenji used to work for america's test kitchen
Is it against the law to par cook in the microwave?
Nice recipe me Sunita kichan se aap ki new friend 🙏
I was watching some of your meal prep videos and in one you go to your parents house and have a vegetable dish served on buns. Really interested in finding that recipe but i can't remember which video it was in or the name of the dish. It reminded me of like a vegan sloppy joe. Does anyone recall the name of that dish. Thanks for any help😅
Haven't watched her videos but you might look for pav bahji
or dabeli (this one is just potatoes) recipe
@milindbhatt8087 thank you!
Presentation 😍😍😍
I got away from using oils for cooking. Is there another way of doing this?
I vote for your potatoes!!!
Just cut potatoes into smaller pieces and throw them on a rack in the oven lol
That's called french fries, not roast potatoes lol
smaller roast potatoes are always better