The Ultimate Chef Guide to Perfect Roast Potatoes

[@Anteater23]

Your idea to heat up half the oil and pour it over the potatoes so you don’t need to turn them is complete genius. Thank you!

[@cianmoriarty7345]

You really don't need that much if you pour it over it.

[@Colin623]

More like common sense to be perfectly frank 👍I've done this for donkey's years to be fair, the way I do it is to use a bigger roasting pan than I actually need, so when I put the spuds into the oil in the dish there is enough oil and space to scoop out the hot oil with a tablespoon and drizzle all over the potatoes ! Easy peasy.

[@LongJohnnn]

Yeah and it helps stop them from falling apart which is handy.

[@Ian-xq4rt]

I agree, but when you're doing the Christmas roast, one more pan in the kitchen to worry about is too much for me lol, I'll keep turning. What I've learnt is I need to put about 100 times more salt on everything, job done.

[@markfox1545]

Wow, it's never occurred to you to do that...? 😅😅

[@darrenharmer93]

From someone who worked as a Chef for 3 years, I’ve got to say these boys are top notch. Really simple and easy to listen too and educational. Keep up the good work chaps Happy Christmas.

[@FallowLondon]

Our pleasure!

[@hanba-t3f]

3 years? 😂 wow you must be a master

[@deanojones1486]

@@hanba-t3fand who are you? You little anonymous cunt. You wanna go do ya?! Cos I’ll give it ya. Nonce

[@darrenharmer93]

@@hanba-t3f certainly not a master, I haven’t said that at all have I? I do however know exactly how much hard work and sacrifice goes into the job, when everyone’s relaxing over Christmas these boys will be working and they deserve appreciation for their craft. Can’t wait to try the restaurant out.

[@paddycapper5804]

@@hanba-t3fblokes probably more qualified than u

[@tyrant5616]

I have something similar I do that instead of the oil fry bath I add aromatics to my oil in a pan, strain it and toss it with the potatoes in a bowl then place them onto a sheet and into the oven. Once they come out I sprinkle the aromatics I fried in oil over them. Your method takes the crispiness to a whole new level.

[@onenonlymel]

I recently had the chance to eat at Fallow. The food is absolutely incredible. The staff is top notch too. 10/10 experience

[@Yamahan93]

Lol

[@chillchannel2399]

I can’t wait to go next year when I visit Europe

[@efestian5993]

found Fallow recently and I have to thank you for letting us in to your Chef world unlike anything I have found online. So much respect for the work actual chefs do.

[@2552legoboy]

Boiling them is like a balance between chaos and perfection

[@BobaPhettamine]

always boil em before cooking

[@charliekane135]

If you don't boil them they take about 20 hours in the oven. Not with current energy prices thanks.

[@michaelt8682]

boiling your potatoes is in no way a fancy tip! its simply the only way to do it...thoughts an prayers for your family at xmas

[@2552legoboy]

@@michaelt8682 I’m saying the more perfectly boiled they are the better crisp you get. The line at which they fall apart is easy to cross

[@Baker68]

I have been cooking roast potatoes for 30 years and I love the way that the method can always be improved. Such a simple dish but so hard to perfect

[@FrecklyJon]

Used this method today and they turned out amazing. Always struggled to get really craggy potatoes but this was spot on. My family are seriously impressed. Can't wait to try your turkey method in a couple of days as well!

[@localcelebrity5204]

I have to say this has become my favorite youtubechannel for cooking. You almost forget on what a meteoric level these guys are because of their down to earth nature and booom " i heat the oil seperately and pour it over so we dont damge these delicate potatoes" and im reminded again haha.

[@HughRogers609]

"Enough oil to give a cardiologist a fuckin migraine". Superb, never get that kind of patter from Jamie Oliver. Thanks chef

[@Rallawan]

I just got back to the restaurant business after years in construction and I've got to say, this channel is super inspiring! Thanks for another awesome upload, I'm super excited to try this out!

[@crackvok]

years ago i worked 3 months in the UK, the sunday roast potatos where a mystery to me, not anymore, thanks a lot !!

[@SaleenS351R]

Heston inspired I see. Made these once, they were so good

[@SirTaoSan]

Made these (somewhat similar) family loved it. keep being asked to make them again and again. awesome crispy and fluffy potatoes!

[@beebenton7820]

I have just made the best, most divine roasties in a totally different way! Used home grown charlotte potatoes, peeled and in water overnight, boiled until they looked like yours all broken up then drained and dried with a cloth over them in the sink, into a cold oven tray (tons of broken off soon to be crispy bits too), drizzled with small amount of ordinary cold olive oil then into a hot oven for 40 minutes in total - I turned them twice. They looked just like yours, and I’ve never eaten better. I regard myself as a connoisseur of roast potatoes and don’t understand how we both got the same results with a totally different method - but hey, who cares? I’m currently saving to come to Fallow so I’ll taste test myself in the New Year😂 thanks for everything, love your videos they’re all fab🩷.

[@PitTalkAsia]

Thank you for saving me from years of pain trying to get the best roast potato. This way worked wonders n my first and subsequent tries. I can’t stop cooking roast potatoes now!

[@pete1927]

It was great when Delia Smith first did this in 1992 ish twas a revelation. Try roasting them in your turkey fat an amalgam of turkey fats, butter, bacon and sausage meat fat.. so tasty! Rosemary devil's food! You are so right about the potato loss.

[@JJLCFC]

Really really good comms here, really knows his stuff and explains what he's doing and why,

[@bacup27]

The best roast potatoes i ever had were rolled in flour mustard powder and salt and pepper before roasting,they were incredible.

[@fleshboundtobone]

I really appreciate your videos, thank you. Pouring half the oil on top had never crossed my mind. Genius.

[@seangavin123]

Great video, I used an old pan with no handle, started on hob and directly into oven, used beef dripping 👌👌❤️

[@cristoroi420]

The most beautiful roasted potatoes 🥔. And a very beautiful kitchen with everything you need in a professional kitchen. Bravo chef

[@jonathanstevenson6753]

Best content on youtube. Love the videos as a home cook

[@KäptnKrückschwank]

I‘ve tried it and OMG IT TURNED OUT AMAZING

[@CoolJay77]

Did you use duck fat?

[@TexasJackdaw]

Some day soon, my wife and I will grab a plane and visit my friends in the UK - we’ll definitely visit Fallow. Been a fan since I first saw your video on KZbin. Cheers from Texas, US. 🙏

[@dafuzzymonster]

If you can’t find low starch potatoes you can put a few caps of vinegar and it will stop the pectin in the potatoes from breaking down. You’ll be able to cook them all the way through without them disintegrating as much. You can then let them cool and rough them up a bit more without the loss of potatoes.

[@CerpinTxt87]

Good tip for making big steak fries as well, without them breaking in half

[@hanscastorp1945]

put it where= When they are soaking?

[@JoannaHammond]

Similar to my own technique, the only difference is that I will do the precook the day before and leave them overnight in the fridge to dry out (to create the white edge as you called it.) Less work on xmas day and gives a great outer crunch.

[@roushanaamarii1898]

Thank you ❤

[@roboslug7582]

It's nice to see a chef season freshly crisped food with fine salt, which actually sticks to the food. If that were the only part of the video I saw, I would immediately know this guy is a real chef, not just a KZbin foodie. I can't count the number of videos I've seen where chefs instruct their viewers to finish a crispy fried or roasted dish with giant flaky salt, and then immediately cut to a slow-mo shot of all that flaky salt bouncing off the food and doing a great job of seasoning the countertop. I, personally, don't eat a lot of countertops, so I kinda' prefer my seasoning to stay on the food.

[@cboria148]

This was such a fantastic video and a great idea. I just subscribed and really enjoy your filming and audio style. It is at once relaxing, yet also educational, which is the perfect, calm way to learn.

[@padders1068]

Yes Chef! Thanks to you, and your team! Happy holidays to you all! 🙂😋😎

[@FallowLondon]

Happy holidays!

[@Pariscat18]

Attempting these today! They’re in the oven for the first roast now!

[@leesaunders8407]

how were they?

[@Pariscat18]

@ very very good

[@danfirth2678]

Thank you, Chef!

[@assadk88]

10/10 technique

[@seagreentangerine2065]

Genius hack with the saucepan of fat !! Thanks❤

[@SteffanHarriMusic]

These look great, am hoping to do some for christmas dinner, but when you mentioned the types of potatoes to use, you said at the start that they should have a low starch content (so waxy?), but you describe the resulting roasties being fluffy and crispy, which is how high starch potatoes are usually described. Which ones should it be?

[@Doty6String]

Man those look so good

[@zephnorrish]

you guys are the best!

[@swifteh1780]

I have a similar technique, however I finish the potatoes with rosemary, thyme, and garlic pressed in the pestle and toss that with the potatoes. What would be your feedback on that method?

[@richieh2006]

If I could like this video twice, I would 😍

[@AdrianMcGavock]

these look tasty .... and looking forward to eventually eating at Fallow as I love this stream...but have to say, my Maris pipers steamed for 20m then into the air-fryer with a spray of oil/dab of butter and seasoned are pretty excellent and no hassle 👍... then, if I was a chef and had all this equipment I'd probably do it this way too! 😂

[@gibberish0002]

Best looking potatoes ive ever seen , damn

[@waggonfm]

Great video. Please do one on roast parsnips.

[@incaseofamnesia6380]

Thanks so much your videos are always so immensely helpful

[@therustybartender]

Those Potatoes are top shelf!!

[@Butterfliesandzebras]

I never thought to stir them I always shake them in the pot after boiling and they do indeed fall apart at times aha, but then you do get the added benefit of those really crispy little bits

[@stephanieinspired1151]

Fantastic ‼️❤️‍🔥💪

[@conorjones8811]

Lovely! Looks great. Just in the pan with the duck fat and oil... What kind of oil is this? Great idea pouring over

[@Bgdutch77]

Don’t get the part duck fat, is that better and why? Not sure that’s available in Nederland. Looks great!

[@wearetubes]

Beautiful.

[@apocryphgaming9995]

Only four per person!? I thought you were from Lancashire!? 🤣 Jokes aside: Thank you so much for this. Partly for the tips, but mostly for the way you explain things whilst showing what you're doing. Please keep it up!

[@matthewricketts5330]

Great job on the potatoes chef. I fancy some

[@btvitek1671]

Saw you in Lukas` London video, the more food content the better😋

[@XRsSharkX]

I've just got a new oven which is an electric oven with a fan, can turn the fan on or off which would be the best setting? Also temperature and position in oven would be helpful 😁

[@zibinetcom]

I never knew roasted potatoes could be such art😂

[@DECLANFAY12345]

Hi, any thoughts on infusing the fat with herbs and garlic before cooking?

[@jakersn27]

Great idea, check out Kenji's technique. Cooks garlic and herbs in the fat, strains it off and then returns the delicious crispy bits once finished. Delicious

[@quercus3290]

Ill usualy slow roast garlic and thyme in the fat before using it for the taters, this is pleasant.

[@chonkimus4178]

These Lads always making me hungry

[@Coopdegras]

Those are that good I'd leave the dinner and just have them on their own 😙👌🏼

[@kiwiopklompen]

Omg i love love this - gunna try! Heart attack spuds!

[@recordman555]

Perfection!

[@p1anetmatt]

After roasting, baste in a butter/marmite mix to give the potatoes a shot of super umami faux beefy flavour.

[@tegarhandono]

looks great! then dip into gravy or ketchup make it perfect for me.

[@epicmonkeydrunk]

Basically

[@RT13014]

thanks you chefs

[@GIGADOPE]

I'm not sure why, but I'm starting to get the feeling that this channel likes super super crispy things.

[@D0ggerel]

Perfect

[@bobshenton9371]

Question on your POV videos...what are the chefs saying when they respond to the call outs?..it sounds like Sweet??..here in the states we say Heard..thanks and Happy Holidays!

[@s52pana]

Those look so good. I love potatoes. Did you leave them soaking in room temp? Not judging I wanna know cause I wanna make em lol

[@bartram33]

That’s more or less exactly how I do my roasties. The only thing extra that I do, as I do in all my cooking with oil/fat, I have a small block of wood which I use to tilt the pan to let all the oil / fat run to one end of the dish or pan for a minute or two before I remove the potatoes or whatever I’m cooking👍

[@PaulMacD1978]

Saving the water for gravy is a great tip ... Enjoying your channel after coming across it this week ❤

[@mariuscristianudrea2234]

Nice❤

[@BeholdTheLight23]

Lard is also perfect.

[@rjkelectrical6086]

They look incredible 👌

[@jonludwig1632]

made these instead of mash this year for christmas and they turned out beautifully. Loved the idea of pouring the hot oil over the top to kickstart the fry.

[@markfox1545]

Mash for Christmas dinner??😮

[@AlexZander688]

Then you made fried potatoes. Because these are not roasted potatoes. That much oil used by this technique, just call it frying.

[@Erlinda60MixVlog]

Looks really yummy 😋

[@mddelman]

For those of us who don’t have access to that variety of potato, what’s a good substitute? Yukon gold, maybe?

[@LifeLongCaboose]

Any yellow waxy potato like a Yukon gold will work. These waxy yellow potato's are a true all purpose potato and work for roast potato's to mash to fries. There good for everything. It's why I keep them in the kitchen no matter what. You can also red skinned potato's, full size or baby. A low starch red skin will work great for this but has a bit less sweetness than the yellow. Some people even prefer a high scratch potato's like a russet for this. I don't but any potato will work and some people swear by russets for this. My recommendation tho is any yellow waxy spud for that extra but of sweetness. An this way you can get the largest bag at the store and use them for anything.

[@mddelman]

@@LifeLongCaboose Thank you and happy new year

[@FeloniousFunk]

“Look at the state of that” 👨‍🍳

[@AdwaitPatil]

As a chef i cant emphasize enough on how important is HEAVILY SEASONING the water in which you're gonna boil stuff, in essence it mighy sound crazy but the salt draws water out of the potatoes and it happens cause of osmosis !!!

[@LukeVesty]

"The level of oil is enough to give a cardiologist a fucking migraine." That is a festive xmas in that tray right there.

[@BlueCheckThanos]

Did he have the fan on in the oven? Is this possible without convection?

[@InvestigationHour]

Brilliant

[@sigmascrub]

Hehe. I always "lose" a couple potatoes along the way anyway 😋😉

[@PabloMarçal28FC]

Bring more videos at the bar.

[@WokeUpScreaming]

Worst burn i had was from roasties too. In a hotel, got a massive tray of them out of the oven, turned around, put them down, shut the over door, and then realised there was a big crack in the corner of the tray where my hand was. Looked down and the oil had basically stripped the skin off most of one finger and i nearly passed out from the pain. And no i didn't get to finish early haha.

[@AKAtAGG]

Love this channel, what a great idea it was, and every video teaches most of us something new. Now, where am I going to find that breed of potato in leeds 3 days before xmas?! edit: that second pan of hot oil is an amazing idea, i cannot believe that the thousands of hours of watching chefs on telly and youtube and nobody has ever shown me that before. I always struggle to turn them without breaking them up, and that's just so simple and how did I not think of it?!?!

[@joshuapatrick682]

that's a great way to do a commercial prep, but what about for people who arent comfortably pouring molten hot grease into shallow pans?

[@Raul28153]

So a yellow potato like youkon gold . Hey~!! If you wanted to cove them in squished potato starch why soak them to get starch off? I have the same question about soaking french fries and then l adding potato starch before frying. Why the soak?

[@Charlotte66666]

Roasties 🤤🤤🤤

[@wtsang1]

Can you do a video on knife range you guys use at fallow, i would love to know what brands and type.

[@dontdothngs]

most likely the chefs all bring their own knives, but that would be a cool video either way

[@GoodEatsWithShad]

that spoontensil could probably teach its own cooking class

[@nathandepiero144]

what does steaming out do

[@chefmaggot9818]

How can you prep potato before serve?

[@chefmaggot9818]

@Bobble86 I thought if I cook like that it's gonna be dry

[@chefmaggot9818]

Okay I think that works Thanks mate

[@janapewhairangi4894]

Mate, I have taken some solid notes for my own approach on it here! Unreal potatoes… although… “remove first layer of starch”… isn’t starch the key to crispier potatoes? This has confused me a little.

[@CJ-jf9pz]

Another tip is to add about half a teaspoon of baking soda to the water when you add the potatoes. Some sort of alkaline process that helps them crisp better in the oven

[@jakersn27]

And soften on the outside faster without completely falling apart

[@Johnaubreyduncan]

Agria potatoes are high in starch, not low in starch. The starch molecules pop when cooked, and expand, creating light and fluffy spuds. You need a high starch spud like Maris pepper, king Edward, or Agria.

[@racelox]

Potato expert who thinks it's called a 'Maris pepper' 😬😬

[@Johnaubreyduncan]

Sorry. Spelling error. Maris pipper. And I’m not claiming to be an expert like these guys. I just hate it when people get it wrong.@@racelox

[@racelox]

@@Johnaubreyduncan Maris PIPER.

[@Johnaubreyduncan]

@@racelox o.k so I can’t spell. It doesn’t make what I am saying, any less wrong.

[@racelox]

@@Johnaubreyduncan 'it doesn't make what I'm saying any less wrong' Which means you just said what you're saying is wrong. That's three times you fucked up, chief.

[@yashiroisana4177]

3 years as a chef doesn't equate to 3 years of cooking and restaurant experience. You work up to being a chef.

[@sonam336]

You guys are awesome i would love to be your team

[@zangin]

Are the degrees in Celsius or Fahrenheit?

[@tomwantshelp]

Celsius, Fahrenheit is very rarely used these days.

[@saucemangamingsyndicate5320]

Anybody know if you can use russets instead of the kind he uses?

[@simonmellor4028]

Sure, Russet and Yukon gold are similar to the Maris piper and king Edward in the uk. I’ve always used Maris Pipers, and they always turn out great. I’m not sure how available duck/goose fat are in the US, but beef tallow works just fine too for roasting.

[@dillpill1818]

What’s the temp of the oven?