I Tried Cooking Roast Potatoes for the FIRST Time-Here’s What Happened!

[@martyrose]

The Yorkshire Pudding in the oven shot is fabulous. Looks like my kind of potatoes. We could fight over the crispy bits. LOL! Thanks! 😊

[@altmike]

This is the first time on this channel I can say I have made that dish almost weekly. Roast potatoes are infinitely variable, and the only necessary ingredients are fat and salt. You can add onions and mushrooms, or gloves of garlic. You can cook with any oil you like and with any potato you like. It's always amazing.

[@Not_Xander]

The fact you did not grow up with roast potatoes is absolutely fascinating Glen, absolute culture shock hearing that. Thinking about that I don't think I've ever seen or made some common commonwealth dishes like Yorkshire pudding or any of the desert puddings you've made. Growing up our go-to staple foods tended to be corn, beans, rice, squash and potatoes in all their veritable forms, only things I can even remember flour being in the house for was bisquits n gravy, dumplings, and desert, I don't think we ever made bread. It's always so interesting how land and culture shape the foods we eat.

[@barneyallen5377]

In the North of England the crispy bits of batter from a fish and chip shop are called ‘scraps’. As a lad I used to get a scrap butty which was scraps in a teacake, or bread roll to non Yorkshire folk.

[@wurzella1]

I used to get a scrap butty for lunch most days when I was in college, cost 10p out of my £1 lunch money so the rest could be saved for the pub on Friday 👍🏻

[@TechBearSeattle]

One of my grandmothers was raised on a farm in Nebraska and was a child during the Great Depression. She grew up on potatoes because they were easy to grow, and even after getting a Masters degree, moving to California, and becoming a much liked English teacher, she still served potatoes at almost every meal. Typically they would be steamed or mashed, but for holiday dinner she would fix them much like this. Thank you so much for reminding me of her. In the case that there were leftovers, these would be mashed, mixed with some egg, flour, and green onion, then fried in oil or fat at croquettes.

[@The007038]

Lovely! My mother and grandmother were much the same. But would add tuna to the croquettes. Tuna patties they called them.

[@jimmoores7883]

I honestly thought you were joking when you said you'd not cooked this before, but now I realise it's just such a common element of a roast dinner in the UK I assumed it was popular in Canada too. I'd say you don't really need the resting period and you can limit the baby-sitting to a single turn usually, especially if you have a bit of excess fat in the pan. Good choice with beef fat. Duck or goose is more 'classic', but I personally prefer beef dripping. The roughing up after boiling is an essential step though.

[@mojonojo3]

Dont need the cast iron, a sheet pan will do, throw a head of garlic in the oven along with woody herbs that wont burn like rosemary and you have a winner. A steamy oven is the enemy of roast potatoes.

[@grannypeacock1218]

All I ever do for roasted potatoes is toss raw chopped potatoes with some olive oil and herbs, salt and pepper, maybe onion and put them in the oven until they’re done. I never bother with boiling.

[@georgewitte3548]

Exactly what I do, too, often with a bit of mustard. I would call what Glen has done "hash browns" - and so did Julie! They look delicious, but I wouldn't go to this trouble. The simple method I learned from my mom is to just fry up left-over boiled potatoes from a previous meal with a little chopped onion, salt and pepper.

[@LibrarianChef]

I agree. If you boil the potatoes first, they are not a roasted potato.

[@TamarLitvot]

Yep, that's me also

[@Basstractorgirl]

I have never boiled potatoes before roasting.

[@liamkehoe5957]

Yeah the water is only to keep the potatoes from going brown. Goose fat or duck fat is what we use when doing a Sunday roast. We use a baking dish and just give them a shake halfway through. They look great and the Yorkshire puddings too. Some beef gravy would go very nicely with that !

[@phyllisreinking4208]

An indication of how much I love my husband: When we go to Long John Silvers Fish & Chips, I offer him the coveted crispy batter bits under my fish. He’s worth it.❤

[@jilllengler-ck8bw]

Many years ago I worked at a long John silvers. The cooks would cook extra crispies for us, yum!

[@arcanescroll]

Those are worth the 45 minute drive I have to go to get to LGS. I used to live a couple blocks away from one, I should have never moved.

[@EastSider48215]

Glen: Ingredients don’t matter; method does. Make it your own and you will love it. I’ve had roast potatoes my whole life and I make then the way my mom did: I peels ‘em, I adds ‘em to the pot roast already in the oven and coats ‘em in the fat, and then turn ‘em every 20 minutes until crispy on the outside and creamy on the in. Delicious. I’ve been known to make pot roast solely for the potatoes.

[@RoxanneRichardson]

Interesting. The first time I had roasted potatoes was back in the late '80s when I was living in New Zealand. My housemate put a fair amount of oil in a roasting pan (maybe half an inch or so), and then he put cut up potatoes and kumara (NZ sweet potato) in the pan, and shook the pan every 10 min or so until they were all golden. No pre-cooking involved. I'm really lazy with the roasting. I just cut up the raw potatoes, toss them in olive oil and seasonings and then put them on a baking sheet in the oven on convection roast (not bake) for 15-20 min. I don't know if I would have the patience for spending an hour and a half preparing potatoes!

[@asdisskagen6487]

This is so funny; I literally just finished eating oven-roasted potatoes for brunch! Once you learn how, they are easy (if a little time consuming). Chef John over at Food Wishes says adding a little baking soda to the water before boiling the potatoes raises the ph level and helps break down the surface of the potato, and that starch helps form the crust.

[@googletakesovertheworld]

my daughter loves my roasted potatoes. I just cut them, put oil on them , spice them up and bake on a cookie sheet for 30-45 mins. They come out crispy and yummy and I don't baby sit them much at all.

[@StrwbrrysNChoco8]

Same!

[@ruthm4749]

This is the way I do it, I rinse any kind of potao i have on hand, take out the eyes,cut them into quarters. Then place them in a bowl, drizzle with some olive oil. Stir them a bit to coat them a bit. Spread them on a bake sheet, sprinkle some onion powder, garlic powder and some Tony Chachery spice. Pop them into an oven set at 375. After 20 minutes, turn them over, and cook until crispy. also roast my veggies like that too

[@profrumpo]

Wow I'm amazed you haven't cooked roast potatoes before. Not sure why you cooked them after the parboil stage though. Here in the UK the most common method is (use King Edward I bet that's the potato you can't get), peel the spuds not too small, parboil until the knife just goes in them @10 mins. Then drain tip them in the hot roasting pan where you have melted beef dripping, stir and coat them. Cook until golden and crispy, roasting them with a beef joint is the way to go, so you don't need to watch them much. A much easier method, they are lovely with gravy.

[@36ydna]

I have just typed in nearly the same thing.

[@lukerazor1]

💯

[@Benni-rp9or]

I've made these a number of times using Kenji's version. The main difference is he uses a single tsp of baking soda in the water to get the potatoes even crispier. I don't know how much it helps, but they always come out amazing. There's never enough potatoes. They're a bit finicky, but they're so good!

[@Raiden_N7]

I couldn't have a roast dinner without crispy roast potatoes with fluffy centres, and cooking the potatoes and Yorkshire puddings in beef dripping just takes up all up a level.

[@NRajah]

Roast potatoes are certainly a British staple and the basis of most Sunday lunches. There are very few pubs that don't offer a Sunday menu with a few roast dinner options. Washing the potatoes is not necessary from my experience and par boiling works best (so they are just only cooked). I have never tried adding the fat to the potatoes and then putting them in the roasting tin, I can see how that would work though and give very crispy results with the added benefit of using less fat. Animal fats do produce the best results and oil, while it works, can be very hit and miss.

[@arcanescroll]

I grew up cooking and eating roasted potatoes and I've always found the different methods all produce basically the same item. Those crispy bits are heaven and great for sprinkling over the main dish.

[@AynneMorison]

we just chunk them up, oil and season them, spread them on a parchment lined cookie sheet. 20 mins at F425. 1 flip/stir about half way through. we even add other veggies we want to roast on one end of the tray - sprouts, carrot, onion. Easy peasy, crisp on the outside, creamy on the inside. Yummmmm.

[@hiddentruth1982]

My grandmother use to make potato patties from time to time. I have to say they were great to eat.

[@laris2328]

The basics: Stick clean cut up potatoes in a pan (with oil if you don't want to have them stick), season them, cook them at at least 350F (depending on your oven) until they're done. Everything else is preferences. My aunt used to boil them first but didn't season them (very bland). My dad used a mandolin to cut thin rounds, put on a cake sheet, seasoned them with salt, pepper, paprika. Then poured oil over them. About halfway through, he'd also put in bacon or sausage (definitely stick the sausage so they don't blow). Then when the meat was done, he'd pull out the cake sheet and Voila! dinner's done. He was making sheet pan dinners before they were popular.

[@catastrfy]

i’ve never heard of sheet pan dinners before and niw i’m off to research!🎉

[@kyrastuart1920]

Par boil, shake, and roast makes excellent crispy roast potatoes. I have used both russets and yukon gold. The UK recipes often mention Maris piper, which I had never even heard of. I first saw this method in a Kenji book.

[@letthetunesflow]

Just cook them with a lid near by, and then just put the lid over them and shake the pan every now and then… Doing it that way allows you spend almost no time babying them, and you can avoid having to manually flip each one individually… Just a helpful fyi… There are hundreds of amazing ways to make roast potatoes… For more waxy potatoes I love to simply parboil them, then crush the potatoes with the bottom of a glass, or any handy object that can easily crush each potato on to a cookie sheet/cast iron pan individually. Then simply roast the potatoes with your favourite seasonings & oil/fat… It’s usually easier to apply seasonings, and your oil/fat of choice, before you crush the potatoes…

[@virginiaf.5764]

That's what I've done with tjose cute little baby Yukon gold or red potatoes. I don't peel or cut them.

[@michaelbratton3319]

For a 1st attempt they was banging ?you had all the trappings of a typical Sunday roast on the go there Glen😂and the little tale of just eating the scraps from the chippie that would be nearly everyone in the 🇬🇧 nice one Glen👌

[@grahamrankin4725]

My mother roasted potatoes along with the Sunday roast. She pealed russets and cut in half lengthwise. Bacon grease in the roasting pan potatoes cut side down around the roast. She did turn them over halfway thru. No preboiling.

[@canaan_perry]

Hi Glen, I grew up in Oz where roast is a regular meal and most people would never do that much work for roast spuds. Honestly all you need to do is chop up any potatoes you have, put on a tray with some sort of fat, add some salt and roast at 170-180c until done. Toss ’em around mid way through for even colouring.

[@Sklikucs]

Great first attempt! In the UK we go mad for roast potatoes, to simplify it don't take the potatoes out of the colander, leave to steam dry for 5 minutes, then shake in the colander, its holes help rough up the edges better, plus putting back I'm the pan with the lid traps moisture. Put fat into the tray and get it really hot so potatoes start crisping straight away, then turn the potatoes right away so all coated. You should then turn at 20 mint then after another 20 min they are ready.

[@sandragoodman2059]

I've never made roast potatoes, either, but gosh, that looks easy. I'll try it tonight.

[@ollie7777]

I wasn’t happy with the method and then saw them come out and decided I was wrong 😂 you can just tell they’re top tier 👌🏼

[@alvareo92]

The sound they make when sliding from the pan!

[@stevecolon7732]

I have been eating and making roasted potatoes for decades and never er have I seen this method. That said, this process fascinates me and I learned a new trick! And just when you think it has all been seen, thanks again Glen!

[@Malfunct1onM1ke]

My dad used to make roasted potatoes for us as kids with lard, bacon and topped it off with an egg on top. Since he was a truck-driver and we only saw him on the weekend, this was our go-to thing for a family sunday

[@asphere8]

I'm amazed that you hadn't grown up with roasted potatoes! I've always considered them a pretty standard side dish with Canadian cooking, being fairly simple to make and very tasty! I use a method a bit different from yours; I boil first, but I happen to have an air fryer so I use that to cook them, just shaking the basket every few minutes. Before I had an air fryer I would use the convection setting on my oven with a mesh to allow for air circulation. The air fryer just lets me keep my oven free for other things I can make at the same time, like the pulled pork I made last time I did roasted potatoes! I typically use yellow potatoes when I make mine, but I'd use yukon golds if I could get them. They're not sold here in Alberta!

[@The-Cosmic-Hobo]

A Sunday roast was a staple of my Aussie childhood, and it wasn't a roast without potatoes. My nanna, and dad, would simply cut the potatoes and cook them in the oven for about an hour. I heard about the pre-boiling step maybe 10 years back, and that's how I now cook my roast potatoes.

[@oliverreesmusic]

Try some rosemary & thyme near the end of the cooking time and even try putting some fat in the pan while it heats , thats how many of us do it in the UK anyway 🇬🇧 good video Glen!

[@brockreynolds870]

You know what I use that is a great combination? Garlic and sage.

[@kippen64]

Welcome to the world of roast potatoes. They are so yummy and so easy to cook. I don't cook my potatoes prior to roasting.

[@honthirty_]

Still love that Jules says Hi friends 1st thing, before greeting husband, before eating anything, before deciding on fork or spoon.

[@THEliljaybull]

UK here, in my local fish and chips shop they give anyone who asks a bag of 'scraps' which were the crispy bits of fish batter they fished out the oil. A crowd favorite for sure!

[@LindaWhelen]

The Backyard Chef on KZbin makes an easier delicious roast potato. Much less fiddling too. Yours definitely look scrumptious.

[@SanJacintoArtGuild]

These look delightful! I have lard. Three cloves of sliced garlic, half an onion sliced thin, and a jalapeño sliced into rings and fried in the lard until they are deep brown and crispy would flavor the lard well, I think.

[@markiangooley]

Maris Piper! I wonder whether I will ever eat one. Maybe on a trip to Britain or Ireland?

[@markiangooley]

I keep forgetting and calling them Mavis Piper, which might actually be someone’s name. Heston Blumenthal goes into raptures over the bloody things: perfect for triple-cooked chips/fries, perfect for roast potatoes… They’re grown in the UK because they’re resistant to nematodes and consumers like the flavor. That’s probably about it. I doubt that they’re that superior.

[@st8113]

spoilers they taste like potatoes

[@howardg396]

Seems very labour intensive. All we did in the restaurant was cut the potatoes skin on (typically russets, but it doesn't matter), mix a little bit of oil (20 pls or so) in a bowl with whatever spices you want (salt & pepper / salt & paprika were typical). Coat potatoes with oil mixture. Put the potatoes on a baking sheet, and into a 400 over for 40 minutes. I still make these regularily at home

[@wodmarach]

Yeah that's the standard (sorry to say but lowend) restaurant method. The further up you go the more likely they are to be double cooked and in animal fat. Most home cooks will boil them, shake to break up the outside, then just throw them in the same tin the meat is already in shake to coat in fat and cook. The meat usually comes out before the potatoes so you can up the temp shake again and finish them before making the gravy in the same tin

[@sheilagrainger]

The crispy batter bits from the fish shop are called scraps! No need to wash potatoes after peeling just soak them to get some starch out, boil until edges start to rough up, shake with fat, I use lard, and salt and put on a tray in a hot oven shaking 9nce more. That's it. Cheers from Queensland, Australia 🦘 😊

[@redbeard36]

I did Heston Bluenthal's roast potato for Christmas and they were great. I just used the russet potatoes I had on hand.The "baby sitting" definitely helps give you that nice, glassy crunch.

[@HuggieBear39]

Glen put a pot holder on the handle of that screaming hot pan. 😁

[@elenacarr3712]

Exactly the thought we had! It's easy to put the oven glove over the handle after you take it off.

[@colinlaw9752]

They look amazing

[@i_am_blur]

I've seen a recipe almost exactly like this, except before being shaken a little cornstarch is sprinkled in to apparently add even MORE crispiness. Can't wait to try it.

[@alysoffoxdale]

I don't know if I'll ever bring myself to do that kind of faffing around, but OMG those look so good!!!

[@TheDriftwoodlover]

Good to see this process. I normally pop them in the roast pan along with the roast and leave them. Now I know to rough them up and coat them.

[@keab42]

I'd love a Glenn Experiments episode or two where you compare some different methods or types of oil.

[@Annie1962]

My local supermarket chain sells chicken skin very cheaply. I clean them and chop off any skin with feathers.. then I put them into a pot and just keep cooking until the skin gets crunchy and is sitting in its oil... great fat to cook potatoes in

[@virginiaf.5764]

Otherwise known as Jewish butter, or schmalz.!

[@ledzep331]

As you said, there're so many different methods for making roast spuds but the method you used is pretty much the norm. For ease I microwave my potatoes instead of boiling (5-10 min depending the amount/size). Then let them steam dry and in to the oven or air fryer, just as they start to change colour I take them out and let them cool, then they go back in to fully finish cooking (this cooling just seems to make the inner fluffier) or if prepping in advance they can be frozen for another day.

[@lloydferguson1018]

I was also shocked when you said you had never had these before. I grew up on the Prairies and my wife in Montreal both of us with British parents. As has been said many times below, roast potatoes were a staple almost every Sunday with a roast, be it beef, pork or lamb. My mother did them much more simply, cut up potatoes in a cake pan with lard. Looking forward to your Yorkshire Pudding video, which is also a staple with Roast beef or with sausages as a toad in the hole, to compare it to mine. Thanks for the great content and technical quality.

[@TheNiteinjail]

If you dislike the babysitting part ...air fryer. I have an actifry model that I can just voat and dump the taters into and boila it stirs and roasts nicely haha

[@stannieholt8766]

Those look delicious! Two questions: 1) What oil or other cooking fat do you recommend that’s vegetarian? Or at least, not beef-based? 2) Will you share the Yorkshire Pudding recipe/method? I have never seen that dish puff so high! Amazing.

[@sammarshall5451]

I love them with baby potatoes (skin on) - boil whole (or 3 min in microwave steamer), cool a bit and slice in half. Oil, potatoes, seasoning and mix. lay out on non-stick (parchment) cooking sheet. Use a cup or fork and smash down to about 1/2 cm and roast. turn /2 way through. So many crunchies.

[@_SurferGeek_]

Poppy the Potato Queen! 😅 Those looked amazing Glen!

[@teresajarkowska5792]

My immediate reaction to your statement about never having had roast potatoes was to open my mouth in horror. But then I am a Brit for whom they are a staple of the Sunday roast dinner. Only comments are a)they are cut too small; b) you don’t need to babysit them -turn them over once half way through; c)why are you using a skillet? d)try duck or goose fat; e) more salt in the water is pointless I cook without and add to the finished product; f) make them again and again and enjoy again and again❤

[@nickmorgan19457]

How did you get those Yorkshire puddings to pop that much?

[@GlenAndFriendsCooking]

Check out the video tomorrow.

[@kenmcmurray4006]

I made these potatoes (although I did use Yukon's) for the first time last week. A lot of time, but worth it, solid dish.

[@imallfordabulls]

I was trying to do breakfast potatoes and wanted them crispy and happened upon roast potatoes. Now I basically roast smaller pieces of potato so cook time is shorter. Any good fat or oil will do. Add veggies to the tray and it’s so good.

[@cya2163]

Those look SOOOOO yummy!

[@kbjerke]

I do love roast potatoes!! And how on earth did you get those Yorkshire Puddings to *RISE* like that!?!? Thanks, Glen!

[@jamesellsworth9673]

Those images were fantastic! I find that using a popover pan, well-seasoned is a major key to getting that level of rising. A hot oven is essential.

[@limen5442]

I pre-prep these: Boil with salt (with our without skins on), add fat/salt/pepper/aromatics into pot of steamed off potatoes and shake, put on sheet tray, freeze, put in container, and when ready just pop out the amount you want onto a tray and roast as you did. I think the texture is even better after freezing.

[@russburton8517]

I have made roasted potatoes many times and love them, but I have never boiled them first. I think I will try that and see how it goes, as yours look wonderful. I do think I will skip the peeling part and add garlic to roast with them. Thanks Glen.

[@rcsutter]

Looks good! We like to make them with new potatoes (small red potatoes) about the same way, although unsalted butter is used instead of oil.

[@36ydna]

This is a great video, but you really overcomplicate the process. All you have to do is boil your potatoes (with or without skin), add butter and salt, throw them in the oven, and turn them over when they start to brown (it is not really babysitting). That is basically it. You can use other types of fat (or even margarine), or even experiment with seasonings from the grocery store. Roast potatoes taste pretty good no matter what you do to them or which potato you use (just don't burn them).

[@Kristie_H]

These look delicious!

[@evelyngrammar]

Love the wave at the end!

[@midhudsonmarketing6484]

Those looked fantastic! Well worth the effort! Thanks, Glen! - Marilyn (Definitely need salt!)

[@cosh5]

I always boil my potatoes in salted water until they are fully tender, then roast them. My fat of preference is lard, but beef dripping is great too. Floury potatoes work best. An ordinary sheet tray works perfectly well. I usually roast for an hour, but only turn them once. Yours look gorgeous 😊

[@Jimsoda]

Just like I make them. I don't boil them too much and my chunks are a bit bigger. Like to swirl them around in the colander to really rough them up and then let dry for awhile. Olive oil coat with a lot extra on the sheet pan. And lots of salt. Always a winner.

[@lindasummer2343]

I hope you continue to enjoy roasted potatoes and find a myriad of ways to fix them. I knew as soon as you brought out the seasoned tallow that the potatoes would be delicious.

[@mollysmith6055]

I love my air fryer for small batches of roasted potatoes but always wish someone would create a perforated, cast-iron plate for use in the air fryer to get the best bottom texture. Your Yorkhire pudds were beautiful! That must have been an epic meal all together. Thank you!

[@bulljr19]

Came here to say just that. Why not use an air fryer?

[@GlenAndFriendsCooking]

Not owning an air fryer would be one reason not to use an air fryer.

[@nate_vz]

I do a similar recipe, Glenn. I have found that I'm just as happy with the potatoes if I don't flip them. Sure they are a little more brown on the bottom but I kind of like that texture.

[@barbaramiller349]

The Yorkshire pudding shots were so cool. I have seen so many potato recipes as well for roasting and I’ve never made them either. 😂 I know one person who I follow from England and she uses the Maris Piper potato almost always. I can’t get them. So I just sub a russet or golden potato. Your’s looks great!

[@BenjiGreig]

Dude, roast potatoes are life in my neck of the woods!

[@JaniceMartin-fd8mr]

Nice! I did not grow up with them either. Will give it a try - but in the air fryer so babysitting & turning is easier.

[@pinsentweebly]

First time back to the channel in ages… great video! I’d love to see that Yorkshire pudding in a video… maybe it already exists.

[@suemelanson4247]

I once oven-roasted fingerling potatoes then baked in a maple dijon glaze I found online. The roasting made it great.

[@orbtastic]

Fantastic first effort. I personally like them cut bigger. I usually bash them in the colander and leave them to sit in steam for 5-10 mins before shoving into hot goose fat or beef fat (dripping). I also usually add some thyme and rosemary when roasting. If you're prepping ahead you can leave them in water with some lemon juice. Same with parsnips which are more prone to browning when peeled. Gravy is essential.

[@permeus2nd]

Tips I’ve found (like he did) cut the potato’s to even sizes so you don’t have some taking longer (most tips are really just common sense stuff). I cook them in salted water as I’ve found it’s better to salt them before the roast. It’s best to slitty undercook them as you don’t want them turning into mashed potato’s before you eat them 😅 The last tip I have is a teaspoon of bicarbonate of soda into the boiling water, as apparently it makes the edges/outside of the potato’s fluffier and it seems to work both me and my mum agreed that the outsides were crispier that when she was doing the roasts and there is no negative taste from the baking soda, you don’t have to do this but as it seems to work and has no downside why not. I use beef or goose fat for the oil but anything will do just use what you like (ied recommend against butter unless you are using clarified butter as the milk solids will burn) I use dripping as it adds a great taste.

[@ubombogirl]

oh my wow! first the shot of the yorkshire puds rising in the oven...wow, wow, wow...then the sound of the taters hitting the plate out of the skillet...you know the crunch is right!!! sooooooooo jelly over this one! simple but perfect comfort food! ahhhhhhh! yes, julie...need to stop and save room...lol

[@IndecisiveQuilter]

Roast potatoes have been a staple in my life, but I've never cooked them in the oven (which I guess makes the not roast potatoes!) I peel, chop and then steam the potatoes. Drain them in a colander and give them a fairly rough shake to get them rough around the edges and leave them until cold. Then deep fry them in a wok. They turn out super crispy. I live in Australia so minimising oven time is a necessity in the summer.

[@SarahWalker-Smith]

Nice one Glen but I thought Canadian cuisine was influenced by Britain so I’m surprised you’ve never made them. I always use Maris Pipers, Bring to the boil and par cook in salted water for 3-4 mins . Drain in the pan , shake the pan to fluff up the outside of the potatoes. Meanwhile put a flat roasting pan into the oven on 200 with about 3 tablespoons of either duck fat , goose fat , dripping or lard for 10 mins until very hot. Toss potatoes in a little seasoned plain flour or semolina for extra crunch. Put the potatoes onto the pan , they should sizzle. Roast in the oven and for about 60 -75 mins turning occasionally . They should be crisp and golden to brown on the outside and fluffy on the inside. Serve immediately from the oven or you will lose the crunch. They’re good with any roast meat, stew/casserole . Not with sausages though - that would be sacrilege! LOL Cheers from Blighty.

[@lesleyknott9587]

Lovely yorkies, great roasties, and as you always say, don't overthink it.

[@pirtatejoe]

This style of potato was pretty standard for me growing up. If you want to add some extra flavor, when you are tossing the potatoes in the fat, add some miso also. Tastes amazing. Can mix in some roast-friendly vegetables also like cauliflower or small onions. I've always done this on a sheet pan and just use a spatula half way through to turn and toss everything.

[@tomdchi12]

For a restaurant (or cooking video) yes, worry about not having any bits of potato too small. For the restaurant/video, babysit them and carefully flip them to get even browning all around. For normal home cooking? Don't worry about end bits of potato that are too small - don't fret when cutting the potatoes or throw them out - they crisp up and are their own special thing. Don't let any burn of course, but don't worry (or babysit) too heavily if some sides end up a bit dark and some are still a bit light. They'll be delicious (in a not-quite-restaurant way) with less worry/effort.

[@raineca]

I love the Atomic Shrimp roast potato. I feel his cooking is similar to yours. Cooking that is not complicated but always delicious.

[@anneduff9294]

I bake potatoes pieces all the time and never pre-boil them. (I also leave the skins on). Just chop and put them on a well-oiled tray, sprinkle more oil on top and salt, and bake for about 45-60 min (maybe less depending on size of the pieces) until they are soft inside. Turn once or twice. They turn out delicious and a lot less work.

[@tankersgirl]

I never peel or boil the potatoes when I make roasted potatoes. I use whatever potatoes I have on hand that day. Wash, dice, olive oil, spices/seasonings of the day, a couple pats of butter, cookie sheet or Pyrex pan. I don't have a fan for my oven so even diced they take a while so I just start those first. Fan favorite around here. Doesn't seem to matter how many I make, there's never enough. lol

[@maryjanegibson7743]

Looking forward to seeing the yorkshires and the brisket. I have a brisket defrosting in my fridge right now. Probably wil have cooked it by the time your video is realeased, but it will be fun to see how you cooked it.

[@DeepSkyFarms]

There’s a video on America’s Test Kitchen that presents a general solution for roasting vegetables. The fundamentals of the method are free starch plus fat plus heat. My personal method for roasted potatoes is 3 minutes in the instant pot on high to par cook them, pull them out and stir them around in a glass bowl with whatever fat I feel like that day, then into the air fryer on high for about 8 minutes.

[@shessassy]

Love the potato crumbs!

[@lynnjasen9727]

Crispy on the outside, soft and fluffy on the inside…sounds like a “Temptation” to me! 💕😂🇨🇦

[@JohnnyDoom]

Those roasted potatoes look great.

[@heidiedelman6840]

Lot of roasted potatoes through my childhood and now. A staple in my life! My grandma said she cooked a lot of beans and potatoes because they were cheap and for variety she would cook potatoes and beans 😂

[@jkbrown5496]

I'm surprised you didn't address the using of baking soda in the water. I've had luck with that. I even started putting a small, like 1/32 tsp, in my steel cut oats as it seems to thicken the liquid it a more creamy constituency. This is especially useful if you leave the oats a bit before eating them after cooking. Put it in later as the thickened liquid will rise up with the steam. The baking soda does react with the starch from the oats as you can see it bubble when you put it in. My limited research indicates the base in the baking soda denatures the starch globules making then not be reabsorbed as the starch cools. Likely I'm interfering with whatever happens to lower the glycemic impact of starches by cooling then reheating them.

[@terryl.9302]

Mother often made these crowd pleasers. Par-boil step necessary exactly as shown. She wd serve w/ roasted Lamb + paprika/garlic. Absolutely memorable forever. Bacon Grease/bits an exquisite option.

[@gingertunstall7739]

Your potatoes look wonderful. I like russetts best for roasting. Duck fat is fabulous for roasting potatoes if you dont have beef fat. You can buy it in a jar. Cheers!