Potato Recipe: Easy Herb Roasted Red Potatoes
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- Опубліковано 17 жов 2024
- Show Notes & Recipe Info: stellaculinary....
This is my "go to" potato recipe when cooking at home. Once you learn how to cook potatoes using this technique, you'll have an easy potato side dish that you can knock out of the park whenever needed. Although in this video we're cooking roasted red potatoes, any smallish potato will work, including fingerlings, new potatoes, or small marble potatoes.
Here's the quick play by play:
The red potatoes are cut in half lengthwise, placed in a pot, covered with cold water, and then brought to a boil over high heat. Once the water boils, the heat is reduced to a gentle simmer, and the potatoes are cooked until fork tender (once the water boils, the potatoes are usually done, but sometimes they'll need a couple extra minutes of simmering depending on size and shape). And this, my friends, is the "secret" step in making great, oven roasted potatoes. The blanching ensures that the potatoes are evenly cooked all the way through before roasting. This way, when it comes time to roast the potatoes in the oven, all you have to worry about is generating a beautiful, golden brown crust.
After the potatoes are fork tender, drain the boiling water from the potatoes (keeping the potatoes in the pot), and then simply run cold tap water over the potatoes until they cool down to room temperature.
Once the potatoes are cool, place them in a mixing bowl, toss with kosher salt, black pepper, and your favorite cooking oil. Lay the potatoes cut side down on a sheet tray and roast in a 375F-400F oven for 45-60 minutes, or until they are a dark, golden brown. Remember, the potatoes are already cooked through since we've already blanched them, so don't focus so much on the time or temperature of your oven, but more on the coloring of the potatoes. When the potatoes are a dark golden brown, they're done roasting; simple as that.
Remove roasted potatoes from the oven and transfer immediately into a large mixing bowl and toss with finely chopped fresh herbs and a couple pats of butter. The heat from the potatoes will gently melt the butter, giving your potatoes an awesome, herb butter glaze. During this tossing phase, feel free to add any other flavorings that you like including pesto sauce, minced garlic, Parmesan cheese, mustard or spices.
-Further Information-
This Episode's Show Notes: StellaCulinary....
Seared Rib Eye Steak Recipe: • How to Cook a Ribeye S...
I had to slow this video down. Im really high so i needed the same vibe
Best cooking instruction on You Tube. Not just recipes, he always shows every step and technique.
My family loved these and requested them again
…my search is over! making now- epically explained- thank you ❤
Thanks for the nice comment Bob, glad you're enjoying the videos.
This is my go to potato recipe. We LOVE these potatoes with Rosemary. I watch this video every time I make them. Thanks!
sarah willems Awesome! Glad you're enjoying this recipe!
Hey, thanks for the great tip! This makes roasted potatoes cook much more evenly. My grandma showed me this tip years ago. I wish more people knew about it, because I have had some terrible roasted reds before. Undercooked on one end, and hard as a rock on the other end. I like the video because it was quick and to the point. Great job! Subscribed.
Thanks. Glad you're enjoying the Stella Culinary channel.
This is an amazing recipe. I have been getting bored of the same way I have been cooking and I don't always have anyone to cook for but myself so I don't always take the time to try something new. I was visiting my sister over the holidays and tried this on red potatoes and yummy yummy they were a big hit. Thank you... very tasty.
The 9 people who disliked this video are trolling internet A-Holes who can't appreciate quality instructional cooking videos made with thoughtful class. I usually take the high road on this, but seriously folks......get a life. Thx Mr. Burton, YOU Sir are a game changer for amateur foodies like myself, as well as the entire food service industry. Peace.
Thanks so much. Glad you're enjoying the videos.
I've tried it, and this is great, and dead simple! For herbs I've used what I had in the fridge - celery leaves, and they fit very well.
Also, I am happy to subscribe to your channel here. I was your fan in the Freeculinaryschool times, so it's great to come back!
Wow - I know you posted this quite awhile ago - but I just made some red potatoes following (mostly - didn't have herbs) these directions and holy crap! They were frickin' delicious. Definitely going in the memory bank for any future roasted potatoes!!! Thanks!
Please keep the vids coming. You made me a household chef without the training. Thanks for the brining vid
You are awesome explanation for the recipe I don’t have words to explain everything was beautiful awesome thank you so much!!❤️❤️❤️❤️❤️
I will keep 'em coming. Glad you enjoyed the brining video series. Isn't it amazing how a simple technique like soaking meat in a salt water solution can really elevate what you make? But then when you actually understand the underlying science of why the technique works, you can confidently make that technique your own. That's in essence, the driving force behind the videos I create, to not only teach you how, but why.
Thanks again for the nice comment.
this is by far my favorite!
Thank you! Following and watching from Virginia.
Thank You, Chef Jacob for all the skills, knowledge and recipes you so generously and with great sense of humor share with us Ambitious Culinary Peons.
You and chef John of 'Food Wishes' are the Zeus and the Jupiter of food vlogging.
Keep up the the good work! Cheers!
One question; Is it better to add other spices besides the salt & pepper until after the spuds are cooked? I noticed in your 'show notes' that you add them in with the butter & herbs coating. I have always added garlic & onion powder before I cook them. Asking because you are a Pro! Thanks.
This is great. Elegant side dish.
Do you have a video on asparagus?
This...looks...awesome!!
Very delicious and tasty recipe 😋
Blanch then pre-roast. On the pickup, place in a saute pan with whole butter and place in a hot oven until the potatoes are heated through. Toss with fresh herbs, season and serve.
Hi Jacob. I'm hosting passover Seder tonight and staring at a bag of red bliss potatoes.
Your recipe is simple and gorgeous and I'm just about to pop the potatoes in the oven.
Thank you for making my holiday special! R~🔯
Thanks for your nice comment. Glad you're enjoying the channel!
You have got yourself another follower Jacob! I love how you are "straight to the point" - very efficient and informative. You are definitely "up there", along with great youtube chefs like Chef John! I loved your sourdough vids also! Very inspirational!! =D
Some paprika would be yummy too! Excellent simple recipe and great video. Thanks
Fantastic. I also like experimenting with various animal fats with roast potatoes. Chicken or pork dripping and my recent discovery, wild boar fat among my favourites.
Youre easily the best cooking guide on UA-cam. Foodwishes' John comes pretty close but I like this more restaurant-ey vibe.
Could we get your take on pizza: dough, sauce, etc ? I noticed what looked like a pizza stone in your oven.
The thing that's great about this recipe, is it's delicious as is, but so simple that you can add other ingredients to really make it your own. Paprika (especially smoked) would be a nice addition. You could also add some curry powder and serve alongside roasted lamb and yogurt, add some togarashi (Japanese seven spice) for a good kick, ore make your own, savory spice mixture. Just make sure you yell "BAM!" when you throw it on. ;-)
Love you Jacob. Your podcast is on another level when it comes to cooking science. You are the best!
Thank you for the video.
It looks great
Looks excellent!
Most excellent and need potato starch for potato rolls Myanmar
This video is so underrated
Great potato recipe. I`d also parboil. You may risk drying out small potato slices in an oven, waiting for them to cook through.
Awesome video. thanks man!
But...why must you cook me....
From your avatar, you are made for baking or mashing, not roasting, my spuddy friend...
is it absolutely necessary to par-boil the potatoes?
No, nothing in this video is absolutely necessary, but par boiling the potatoes will ensure they're properly cooked all the way through, so that way when you place them in your oven, all you have to concentrate on is making them a golden brown. If you don't par boil, then you'll have to find the sweet spot temp for your oven that cooks the potatoes through while simultaneously making them golden brown.
Glad you liked the video. Whatever you think about DiGiorno, just remember, they're buying advertising that helps support my scrawny little UA-cam video, so they can't be all bad. ;-)
My YUMMY YUMMY favorite oooh good food
If I wan't to cook these to order I go for like 30hour and finish them when the order is coming in?
SO DELICIOUS. AMAZING VIDEO.
It's a classic. One of my go-tos. And so easy to make.
was that ERB
I use Avocado oil from CostCo.
Yuummmmmmmmmmmmmmmmmmmmmm
😋
Animal fat would work awesome in this application.
*garlic
England is not renowned for cooking (two world wars in quick succession didn't help to raise our game- rationing is no joke), but we CAN roast potatoes, and by god, this is not how it's done. First, PEEL them, otherwise they go bullet-proof. Second, cut them so you get angles. Angles equal crunch. Parboil until only the TIP of the knife penetrates. Then, you let them steam dry, and you take your pan of searingly hot GOOSE FAT from the oven, and roll them in it whilst clad in some ceramic heat shield. Back in the oven for an hour on 220C, turning half-way. That's a roast potato. Canola oil????? Would a vegetarian fry their tofu in pork fat?
Easy boss; it's just a simple roasted potato recipe. I never state it's the only way to make roasted potatoes, but for most home cooks, this will yield an awesome result. If you want to fry up some potatoes in goose fat, then more power too ya.
Sorry mate; I re-read what I wrote and realised I got carried away. There are things in life we should stand up and speak for, but perhaps roast potatoes are a bridge too far. Many apologies, but I do love roast potatoes.
moppettshow
No worries. As a professional chef, my UA-cam channel is a weird mix. I have some complex recipes that die hard foodies and pros love, but I also have some super simple recipes that encourage people who aren't that comfortable with cooking to try their hand at making something new.
I don't know how it is in England, but in the states, I've had my fair share of horrible roasted potatoes. While this recipe is a little too pedestrian to serve at a high end restaurant, it makes a good, simple side dish that isn't that elaborate.
But I'm a huge fan of roasting potatoes in animal fat, especially goose, duck and rendered bacon. If you love roast potatoes, then you're my kind of guy (or gal...can't tell by your username).
Hope you stick around and check out some of my other stuff. This channel was made for passionate cooks like you.
Cheers.
lawd have mercy 👀gooooood 👅💦
My god someone who doesn’t use their knife as a fuckin scrape and scooper
how do tou yanks say helicopter...............elicopter
+beggars banquet Don't be jealous bro.
Nice video and the potatoes look great, But... why do you, or are you trying to sound just like the Food Wishes guy John.
He doesn't sound anything like John. John starts his sentences in a low voice and ends them in a high voice. Get a hobby man. Or simply don't post.
Very nice! Thanks for sharing!