Heating the oil in the pan separately to baste over the potatoes is such a great tip - I’ve always struggled with spuds breaking up when you try and toss them in the oil. Thanks!
The key is "roasting" them at a much higher temp than you otherwise would. Start at 200 degrees C. I whack my oven on as high it can go. You're just looking for fry as the spuds are already cooked.
It’s because chefs at that level feel like they need to pretend they use every bit of everything, but they really don’t. It’s ridiculous, and you wouldn’t believe the amount of food waste. There is especially with “fancy food“. If they really want to save food then don’t peel your potatoes, and eat them whole, like a man.
@NicDoesDumbThings no it's pretentious because it's pretentious whether we understand it or not. You even admitted so by using the word when no one else did.
A bit of baking soda in the water helps create tiny fissures as well that end up with prettier-looking potatoes and more browning. This is a Kenji Lopez-Alt trick.
@@bawseeeee602 That's not my tip. That's chef Kenji's. I used to be a chef actually. I can tell you are not. Because good chefs like information, wherever it comes from.
@samcheese34 for real. I used to be a cook and didn't learn about kenji's recipe until a few years ago and have done it a bunch since then. just made it last sat. in fact lol
@samcheese34 for the record chefs have been using this trick way before Kenji did, he just made it popular. You can also use vinegar. The point is it breaks down pectin in the cell walls of potatoes, which causes the collapse of the cell structure that holds the potato in place.
@@alicemakarevich6762 @OliveiraDenerrrr A Heston Bluhmental trick - adds massive potato flavour. Same if you cook tomatoes - use the vine in the process where you can (add to a tomato sauce as a bouquet garni for example). More flavour and scent in the vine than the tomato! The smell from grandads greenhouse is all from the vine!
Its amazing that this is a recipe i can get the ingredients for. So many recipes have exotic or outrageously hard to find ingredients. But i get get all these in a half hour walk.
@mania.v technically that's not true, it's a smaller surface, but the surface to potato ratio would be better for crispyness. i get what you're saying though, and i agree.
It would be great to show people how they should prep for a big Christmas meal, e.g. what can be reheated and the best way to do so, what to prepare in advance, etc
You can definitely parboil your potatoes the night before - saves time on the day and also dries the potatoes out overnight, which makes for crispier potatoes. Water is not your friend with roast potatoes.
To get inside crust boil and open the potatoes then roast at 700F for 10 minutes and watch the reddish brown crunchy potatoes Just Enjoy with top sauce
Yeah, people sleep on baked potatoes like this. I make a much lazier version of this in an air fryer and with a microwave lmao. It turns out so good and there is so much less oil used.
@@nk7152 he mentioned in another video that they were using a new breed of potato, so it's likely those. I cannot mind what they were called now, though.
The skins have a lot of flavour, so he added them back into the water (separated by the strainer) in order to extract the flavour from the skins and get it into the potatoes
Everything u do is just pure perfection 2 me bro, I'm a totally decent home cook, I got a compliment from my childhood friend who is a classically trained chef that " uv got the best knowledge of complimenting flavours" he knew 4 not being a chef ❤
@Mightyguybrush2 its because you can't cook them to order. You have to cook in large batches which means the tins are overloaded and the pots dont crisp up well and go chewy or you do get them crispy but you have to keep them warm and then they lose their crispness.
Now, it may seem to be an exorbitant amount of oil, but that is what turns these Russet potatoes into a standalone delicacy. Paired with poached whitefish and a fresh salad, these might end up being your favorite bite of the meal.
better to leave them in a fridge uncovered overnight to properly dry them and develop a skin that will then crisp up beautifully. everything else is good
Am I missing something here? He rinsed off the potato skins and then put them in a sip just to set it in the boiling water but where did the skins go? Because the end product was just the potato
The potato skins have the more intense potato flavour rather than the flesh, he's using them as an infusion with the herbs to give the end product a stronger potato flavour. Basically they're being parcooked in a potato and herb tea
He basically washed all the flavor off and then he put them in a strainer to strain again and then used the strained off water(of already washed skins) to do what? To use to rinse off the boiled potatoes? This is supposed to add flavor? Lol wot
Handy to say which type of oil as oil is not just oil anymore. Olive Oil(burns at a much lower temp than others) Rapseed Oil, Vegetable oil, Sesmam Oil, etc.
I used to make it with only duck fat. Put the tray on top of the oven add the duck fat, some sea salt and the whole potatoes, cook them for good 3 minutes, and then into the oven for about 30 minutos but every 8 minutes get tem out for a quick shake. Your method certainly tastes better though.
i used a compound butter for mine, i made a Christmassy one with all spice, a little cinnamon and some orange zest also used roasted garlic, coulsnt use duck fat tho as mums veggie
Top Tip: - part boil -strain Tata’s into an empty pot - gently shake pot a tata’s to fluff edges -sprinkle with flour -one more gentle shake -roast in oven with a healthy drizzle of the virgin, olive oil, extra virgin olive oil
I have that same induction burner. I used it for about four years until I saved up for the 36" stove of my dreams. That induction hob is a piece of shit.
Difference is negligible. Nothing to do with starch, if anything you’d want to remove starch. There’s flavour in the skins that would accent the water but it would make minimal difference to the end product. From these guys point of view, it’s just highlighting that the peels don’t go to waste. Until they’ve been boiled. 😂
Reckon the chef is trolling us with the potato skins. All these wannabe chefs claiming it enriches the potato flavour of the potato! What absolute twaddle. My guess is it’s intentional to gain more comments (yep, you got me) and/or to be seen to be using the whole potato when in fact that step with the potato peelings is completely unnecessary.
“Chef” skills, means UNLIMITED funds for all of the special items like a huge volume of fresh herbs and duck fat! For the sake of 1 1/2 lbs of special taters, it costs approx. 10 CDN dollars to create, likely much more. I could build fantastic menus and stunning dishes if there was no limit to costs!! Who couldn’t?!
It's kind of ironic that the perfect roasted potatoes involves frying them and the perfect fried potatoes involve boiling them.
Delete this now John.
You know too much
This isn’t irony boyo
NO IT DOESNT
Both involve boiling, FYI
... what?
“dingdong merrily on high” that’s the most British thing I’ve ever heard in my life
Heating the oil in the pan separately to baste over the potatoes is such a great tip - I’ve always struggled with spuds breaking up when you try and toss them in the oil.
Thanks!
Over boiled.
Gonna try that crimbo day
@@turbomunch Exactly. And type of potato is important too.
Just deep fry them at this point lol
The key is "roasting" them at a much higher temp than you otherwise would. Start at 200 degrees C. I whack my oven on as high it can go. You're just looking for fry as the spuds are already cooked.
The key to perfect roasted potatoes is frying them. Genius! :D
One thing I noticed is no matter what people will complain or tell you how you’re wrong.
No they won't !!!
@@lunchpin403 you're just plain wrong ofc they will
It's called the Joe Biden syndrome. No matter what you do, there's going to be someone hating you for it. Lol
@@josephmurphy417no u
@@josephmurphy417no they won't.
Why leftover skins? In the water? Starch? Love the use of the sieve to hold the herbs and hold potatoes down.
Suspect it's the to leech out some of the flavour in the skins.
It’s because chefs at that level feel like they need to pretend they use every bit of everything, but they really don’t. It’s ridiculous, and you wouldn’t believe the amount of food waste. There is especially with “fancy food“. If they really want to save food then don’t peel your potatoes, and eat them whole, like a man.
@@ramos94610if you don't understand this type of cooking, that's on you.
@@ramos94610 "I don't understand it therefore it's pretentious"
@NicDoesDumbThings no it's pretentious because it's pretentious whether we understand it or not. You even admitted so by using the word when no one else did.
Heating oil to pour over them is genius. I always lose a few when turning them to coat! Thank you sir 🫡
Damn that is real gourmet. The herbs and oil alone is 5 times the price of the potatoes. Plus the time/labour of the chef.
A bit of baking soda in the water helps create tiny fissures as well that end up with prettier-looking potatoes and more browning. This is a Kenji Lopez-Alt trick.
Are you a head chef in a high end London restaurant ... ?
@@bawseeeee602 That's not my tip. That's chef Kenji's. I used to be a chef actually. I can tell you are not. Because good chefs like information, wherever it comes from.
@samcheese34 for real. I used to be a cook and didn't learn about kenji's recipe until a few years ago and have done it a bunch since then. just made it last sat. in fact lol
@samcheese34 for the record chefs have been using this trick way before Kenji did, he just made it popular. You can also use vinegar. The point is it breaks down pectin in the cell walls of potatoes, which causes the collapse of the cell structure that holds the potato in place.
I find it astonishing how idiots are completely missing the point with this tip.
No mention of why he washed and saved the potato peel, or did I miss something?
Same, I'm also confused
superstição
@@alicemakarevich6762 @OliveiraDenerrrr A Heston Bluhmental trick - adds massive potato flavour. Same if you cook tomatoes - use the vine in the process where you can (add to a tomato sauce as a bouquet garni for example). More flavour and scent in the vine than the tomato! The smell from grandads greenhouse is all from the vine!
@@OliveiraDenerrrr see below
The oil is worth more than the potatoes!
Of course, potatoes are dirt cheap
Its amazing that this is a recipe i can get the ingredients for. So many recipes have exotic or outrageously hard to find ingredients. But i get get all these in a half hour walk.
How to roast potatoes.
Step 1: Fry them.
I prefer smaller roasted potatoes because I like the crispy surface.
I believe this version did have a crispy exterior with soft inside
@@TheDeathLoveyes, but smaller potatoes = more surface, therefore more crispiness 😋
@mania.v technically that's not true, it's a smaller surface, but the surface to potato ratio would be better for crispyness. i get what you're saying though, and i agree.
@@DirtyCiv yeah, that's what I meant! You have more surface on the same amount of potatoes 😁! You got it right and said it better than me.
@@mania.vno, smaller potato = less surface. Surely this is not mechanical physics.
It would be great to show people how they should prep for a big Christmas meal, e.g. what can be reheated and the best way to do so, what to prepare in advance, etc
You can definitely parboil your potatoes the night before - saves time on the day and also dries the potatoes out overnight, which makes for crispier potatoes. Water is not your friend with roast potatoes.
To get inside crust boil and open the potatoes then roast at 700F for 10 minutes and watch the reddish brown crunchy potatoes Just Enjoy with top sauce
Perfect deep fried roast potatoes 😉😅👍🏻
They are amazing sharing their recipes 😅🎉❤
How to make the perfect roast potato -> Deep fry them...
Only takes 4 chefs to serve 1 customer
This reminds me of a big ass FRENCH FRY 🍟 YUMMMMMY
Those look incredible, chef. Thanks for sharing.
They look amazing 😍
adding the skins back in to the process is bloody genius
do you know what happened to the skins?
Really liking your tips
Yeah, people sleep on baked potatoes like this. I make a much lazier version of this in an air fryer and with a microwave lmao. It turns out so good and there is so much less oil used.
Banging!
What type of potatoes are these, Will?
Looks like an ugly marris piper/ King Edward. You should be able to get it at a farm nearby
@@nk7152 he mentioned in another video that they were using a new breed of potato, so it's likely those. I cannot mind what they were called now, though.
Didn't understand what was happening to those peels and why. Anybody enlighten me?
The skins have a lot of flavour, so he added them back into the water (separated by the strainer) in order to extract the flavour from the skins and get it into the potatoes
just more potato flavor, starch extraction, etc. You can also dry them off and toss them in near the end to get fried skins.
That must taste amazing
Thats beautiful
Everything u do is just pure perfection 2 me bro, I'm a totally decent home cook, I got a compliment from my childhood friend who is a classically trained chef that " uv got the best knowledge of complimenting flavours" he knew 4 not being a chef ❤
Reminds me of H.B.'s potatoes! Yum!!
I have never experienced a decent roast potato when eating out
Agreed, they're usually shite - these are the first I've seen that look actually grand
@@fabe61 spot on
@Mightyguybrush2 its because you can't cook them to order. You have to cook in large batches which means the tins are overloaded and the pots dont crisp up well and go chewy or you do get them crispy but you have to keep them warm and then they lose their crispness.
most restaurants don't make them premo like this. You'll only find these in high end fancy restaurants, faux/real dining places.
Making them crispy is the easy part. Holding them for service and keeping them that way is the hard part lol
Now, it may seem to be an exorbitant amount of oil, but that is what turns these Russet potatoes into a standalone delicacy. Paired with poached whitefish and a fresh salad, these might end up being your favorite bite of the meal.
Oh no for Americans we drink that amount twice a day to keep regular.
Straight after boiling them salt them liberally then let them steam for 30mins even longer if you can this get all the moisture out
That’s my favourite way to make potatoes
better to leave them in a fridge uncovered overnight to properly dry them and develop a skin that will then crisp up beautifully. everything else is good
Am I missing something here? He rinsed off the potato skins and then put them in a sip just to set it in the boiling water but where did the skins go? Because the end product was just the potato
The potato skins have the more intense potato flavour rather than the flesh, he's using them as an infusion with the herbs to give the end product a stronger potato flavour. Basically they're being parcooked in a potato and herb tea
That's the most interesting thing to know.
@@johnmaher7078 Yes skins have more flavour... but come on... like it will do much for the potato itself when the flavour is so weak.
He basically washed all the flavor off and then he put them in a strainer to strain again and then used the strained off water(of already washed skins) to do what? To use to rinse off the boiled potatoes? This is supposed to add flavor? Lol wot
Rinsed the starch off the skins and flavored the water with them then threw em out
mouth watering. what potatoes are they the brand i mean they look so nice before you even prep cooked
Show us how to do carrots!!!
SAME
Question: why return the skins to the water, Chef? To add more starch? Impart more potatoey flavor?
The trick is always a ton of butter or oil or both
I add thyme to all my potatoes now I have a bunch off spuds with 1242pm on them 😊
Handy to say which type of oil as oil is not just oil anymore. Olive Oil(burns at a much lower temp than others) Rapseed Oil, Vegetable oil, Sesmam Oil, etc.
I used to make it with only duck fat. Put the tray on top of the oven add the duck fat, some sea salt and the whole potatoes, cook them for good 3 minutes, and then into the oven for about 30 minutos but every 8 minutes get tem out for a quick shake. Your method certainly tastes better though.
i used a compound butter for mine, i made a Christmassy one with all spice, a little cinnamon and some orange zest also used roasted garlic, coulsnt use duck fat tho as mums veggie
Duck or goose fat are great, but for me the best is chicken schmalz reserved from a roast chicken.
could do 5 more minutes in the oven imo!
What’s the peel for?
IKR?
@@RossklesWell, most of the potato taste is in the peel! Kinda like how most vegetables and fruits have most of their taste in the outer layer.
@@Anonymous247n The one thats covered in pesticides. Wish I could grow my ownm
@@Anonymous247n Also, he seems to be saving them for something else.
Is it me or do his steps make no sense? The peels are saved added to herbs and garlic and placed in a collinder? Wth is going on is a step missing?
Gorgeous, mate! No notes.
Top Tip:
- part boil
-strain Tata’s into an empty pot
- gently shake pot a tata’s to fluff edges
-sprinkle with flour
-one more gentle shake
-roast in oven with a healthy drizzle of the virgin, olive oil, extra virgin olive oil
To my American ears, the way the Brits say “chunky” is oddly satisfying.
Meanwhile in most restaurants, they deepfry boiled potatoes, and cal them roast, and they're terrible.
Love how he says "garlic time" when he puts garlic
thyme is another herb that was added lmao
Or, cut your potatoes without peeling, brush them with olive oil and a little salt, and put in the oven.
Wont be as good
What's the best alternative to goose fat? I'd like to cook for some vegan relatives
YO.... he's putting the skins back into the water for flavor?! Chef power move right there, holy hell.
Perfect!
Nhs.. get ready for another one!
Ok, I have always wondered does random herbs actually make a difference? How much is actually needed? That doesn't look like enough.
I have that same induction burner. I used it for about four years until I saved up for the 36" stove of my dreams. That induction hob is a piece of shit.
I would love to eat those roast potatoes
Butter and olive oil combined makes the best tasting potatoes. Goose fat, duck fat, beef dripping all good but butter and olive oil tastes best.
Go on don't just put half the forrest, go on put the remaining forrest in!
"Season liberally" puts a fucken PINCH of salt.
Ah, yes. My duck fat. I think I’m almost out!
Duck fat really isn't that hard to get a hold of. Pretty common for roast potatoes
Didn't knew fried potatoes on trai with duck fat in the oven is the definition of Roast potatoes 😅
Chefs love to use 50 different dishes too- they don’t have to wash them
make sure to use dirty muddy water to wash the skins like he did ... adds flavour
In France we use all these ingredients to make a full meal… but in England it’s just for mediocre taters. Rad!
Trans fat deelite! Yum! Ketchup n mayo to finish!
Bruh all I’m learning is I need a big ass pan like that. Stove top and than in the oven and it looks like it’s not expensive
I don't believe the skins will add much if any noticeable flavour other than it looks good to go the extra mile
What's the deal with boiling the peels?
I’m assuming they want more starch, but I’d like to know for sure
Someone's trolling him 😂 makes no difference whatsoever
There's a lot of potato flavour in the skins.
Difference is negligible. Nothing to do with starch, if anything you’d want to remove starch. There’s flavour in the skins that would accent the water but it would make minimal difference to the end product. From these guys point of view, it’s just highlighting that the peels don’t go to waste. Until they’ve been boiled. 😂
Duck fat and huge amounts of oil basically…like always with chefs, just add lard, cream, butter, salt, sugar, etc etc and boom! “Magic” 😂
Basically deep fried potato
Jesus that's alot of work.
Best roasters are the ones in goose fat 😋 DELICIOUS 😊
I would cut the potatoes to be a little more bite sized though.
Ingredients used in your restaurant looks so natural, in us it’s a different story
What did you need to clean the potato skins for ?
So what did you do with the skins you saved? 😮
add a bit of soda to boiling water for even crispier potatoes
Baking soda or bi carbonate of soda or do you mean actual soda?
@@okerartt5172baking soda or bicarbonate are the same thing so whatever, baking powder is different tho
@@okerartt5172what do you reckon, genius? Pepsi yeah?
Adding bicarb is definitely something people do, so I'd assume OP means that and not fizzy drink.
Nice fried potatoes
no they are roast
Reckon the chef is trolling us with the potato skins. All these wannabe chefs claiming it enriches the potato flavour of the potato! What absolute twaddle. My guess is it’s intentional to gain more comments (yep, you got me) and/or to be seen to be using the whole potato when in fact that step with the potato peelings is completely unnecessary.
Remember people they use so much oil and herbs because then the client pays for it. You, at home, don't have the luxury.
I boil mine until tender then deep fry trust me you will thank me ❤
Id like to see the Sunday roast
Key missing info - what type of potato? - makes all the difference
Russet.
Perfect doesnt exist. But the most expensive does
ahh yes! My duckfat that i keep around the house!
Peak british cuisine
“Chef” skills, means UNLIMITED funds for all of the special items like a huge volume of fresh herbs and duck fat! For the sake of 1 1/2 lbs of special taters, it costs approx. 10 CDN dollars to create, likely much more. I could build fantastic menus and stunning dishes if there was no limit to costs!! Who couldn’t?!
Who cares it's just as good with pork fat and dry herbs 🤷♂️
What type or oil should we be using
Wow, I have been desperate to find a use for those gallons of duck fat cluttering up my kitchen
Watched this a couple of times and can't quite work out what the extra step with the potato skins is doing.....
As a chef i dont do this either but what i can guess is to overload the water with starch (just like when you do with pasta reusing the water)
@@corinthianthistlemiestergreat, thanks for the reply.
@@corinthianthistlemiester what does reusing pasta water achieve?
@@RoryMacdonald1337I think it keeps the flavor of the pasta so you can reuse it for whatever.
@@michaelfoley906 they picked it up from Heston. Heston used to do this with his mash etc as the skins impart a lot of flavour back into the potato
Ok for a family size but how about doing 60 plus covers within 3 hours.
The oil has a lower smoke point than the duck fat. How is it supposed to keep anything from burning?
I think that's the world's most abused China cap strainer. That poor thing has seen better days for sure. Look at it. Lol
Didn’t say how long to cook. And why the skins? Been cooking for 20 years never seen this.