These Are The Best Roasted Potatoes In The World | Epicurious 101

[@Metoobie]

Frank could have a 5-part series on how to pour milk on cereal and I'd still watch every episode and take notes.

[@David_Crayford]

Me too. Except, he would add salt instead of sugar. LOL 😛

[@leonhardable]

In case you dont know yet, he has his own channel on youtube called protocooks, i highly recommend it

[@Terrivel119]

Having these kind of explanations on methodology is really helpful, because you can expand it and apply it to other things.

[@jeremygreer4039]

And mess it up

[@senormofeta6726]

LMAO! same.

[@Mor_timer]

I love how chef Frank explains the reasons for each of his cooking methods. You can tell he really knows and enjoys his stuff ❤

[@trevscribbles]

I also appreciated his nod to McDonalds. He's proud to have taken some knowledge regardless of potential snobbery.

[@KyleBaran90]

Really, the method is the most important part. Recipes are useless imo, since it only works that one time. But knowing how and why means you can apply it to other dishes and be adaptable.

[@imscanon]

Confused on a step for these potatoes. He peeled them then put in water then said leave them in for 3 hrs, but then when he started to boil them said they were chilled and salted. So do you salt them then put in fridge for 3 hrs? He hadn't said to, but then talked like he had. Confused. Thanks!

[@jenosaki5192]

Can confirm that these potatoes are the BEST ever. After eating these on set, I re-made these again last night following the video instructions with baby potatoes and they were flawless. Chef Frank is gold!!!!

[@Samurai78420]

This guy is my new favorite. I was a professional Chef for 15 years, and I miss it sometimes. But having said that, I just can't get enough of watching Chef/Cooking related channels. Wish I would have discovered this guy a long time ago.

[@mobuckey]

Anything chef Frank says is gold. I've been hooked since the perfect pancakes

[@brendanlittle5996]

This dish is literally golden!

[@EastSider48215]

Those pancakes really are perfect, aren’t they?

[@kirob.6332]

Same here, have been making them 🥞 nonstop lately

[@AbbylaParisienne]

I tried, it really works …

[@tickledtoffee]

It makes me unreasonably happy that I peel potatoes the same way Chef Frank does. And it's not because I'm a chef, but because I hate peeling potatoes and this was the most efficient method of all those I could come up with 😂 thanks for the great video!

[@morrismonet3554]

I have an even more efficient method. I don't peel them at all.

[@tickledtoffee]

@@morrismonet3554 😂

[@David_Crayford]

Yes, it's like comparing a Gillette with an old cut-throat razor.

[@naufalfahmi4917]

An episode for chef Frank, always loving the way chef Frank explains stuffs. Very friendly indeed but also filled with informations, just what a teenager needs to learn how to cook

[@lovegarza944]

Chef Frank is addictive. The explanation along w his personality have kept me watching & upped my culinary game. 👍👍

[@Jonbob836]

Frank make is seem so approachable. Really clear instructions and plenty of enthusiasm without being dramatic :)

[@tlb2732]

Nicely done. Very appetizing. Great video production for my taste. Interesting, instructive, and thorough. Not filled with useless hype and buzzwords. I'm not a professional chef. I'm a retired telephone lineman. I do most all of the cooking at our home and I'm strongly motivated to prepare wonderful Sunday dinners for my whole family including children and grandchildren. I continually try new recipes during the week. The best ones, I then prepare for Sunday dinner when everyone comes home for a wonderful time together after a hectic work week. For me, it's not about impressing others with my culinary skills. My focus is on expressing my love for each member of my family by preparing the best meals I can, using the best quality, freshest ingredients I can find, and paying particular attention to each person's favorite dishes and ingredients. I was raised by parents and by grandparents who understood that a well prepared dinner table with great recipes strengthens the bonds of the family. Love is expressed at and around the table and in the kitchen that is pure, honest, and lasting. This love is passed on to the children, who treasure it and who also grow up to instill it in their own children. Good food is SO MUCH more than impressing someone with cooking techniques. It's a cornerstone of closeness in the family. It's a pure, simple, form of love.

[@BeachPeach2010]

I was always confounded by Home Fries in the cast iron skillet. Never could get them to crunchy on the outside/soft in the middle. Then one day I found a video where, instead of boiling, it was recommended to place the taters in a bowl, cover with plastic, vent, and microwave for 5-7mins depending on the amount of mass. Let them chill, then fry them in the skillet. OMG it totally changed the game for me! YES, I've finally conquered the raw potato with less clean-up!

[@knn1309]

What do you mean by vent? Would like to try it out

[@BeachPeach2010]

@@knn1309 Just Poke holes in the plastic so it doesn't explode.

[@AndyAntonio-em9tw]

Hello peach how are you doing ?

[@windermere2330]

Can you chill the potatoes in the fridge? If so, for how long?

[@humphreychiu]

This matches what I normally find for restaurant quality roast spuds. Which is not as good as it can be. The missing step is roughing up the outside after parboil - the Heston method. Most restaurants don’t roughy it up and only end up with very thin crispy skin. Rough it up in the colander after you drain. Let it steam out before roasting in hot fat and the crispy skin is 3 times thicker, crunchier.

[@JeffJefferyUK]

Yeah, I'm with you (although I'd call it the Delia method). Roughing them up a bit makes them much more interesting. Also I wouldn't cut them so big... Still a Frank fan though!

[@jacklysaght8861]

It’s called chuffing

[@JeffJefferyUK]

@@jacklysaght8861 Chuffing heck! 😉😆

[@EastSider48215]

How did Chef Frank know that oven-roasted potatoes have been my Achilles heel for decades and decades and that I had despaired of ever making oven-roasted taters as good as my mother’s? Yes, I made these and yes, they are potatoes the way Mom made them! ❤❤❤

[@mikemorrissey5467]

This is great! I never even thought about letting the potatoes cool to room temperature after boiling before frying them but it makes total sense. Also, using fine salt vs. course salt I never understood why many chefs choose the latter. Fine salt spreads more evenly and absorbs better, and doesn't bounce off the way large granules do. I'm glad I never deviated from that.

[@codexnecro666]

Fine salt as you say is better for sprinkling on at the end for taste. However according to chefs, when cooking, if you use coarse (sea/kosher) salt as an ingredient you can be more consistent with the quantity. A pinch of coarse salt is always the same but fine table salt runs through your fingers too easily so you can't guarantee the amount so accurately

[@verascherer6972]

​@@codexnecro666j.

[@verascherer6972]

​ 0n h7

[@nigelt4257]

Great video. Seems every chef has his/her own way of doing things, which is good. I'll try your method. "Maris Piper" potatoes are most common here in the UK. Also, a lot of chefs here go for the "glassy" crunch, achieved by boiling the potatoes for longer until they almost break apart. Then draining and cooling as you say! Clarified butter is brilliant, so is a high-smoke point oil like avocado oil.

[@jamesw7624]

They look good. Im from the uk and we love our roast potatoes 😂 I normally boil for about 5 minutes and fluff them up and add them straight into a roasting tray with hot goose fat. Add some garlic and rosemary 😋

[@hasaniennis442]

It's always good to see Chef Frank. At this point in my life he's like a really, really cool older brother 😊 with great recipes, and a great teacher..I miss my brother😢. Chef Frank your the Best!

[@Mat-eq8mk]

It depends on preference, but if you like *really* crispy skins, you can boil the potatoes for much longer than that. It gives a much rougher edge to the potato. I always drain into a colander too, which gives you an opportunity to shake them around a bit (further roughing them up) and means you can steam dry them. Also, rather than frying them in a pan, you can put a layer of oil in the base of a roasting tray and turn them a couple of times during cooking. You probably don't get quite the same level of fine control, but they taste great.

[@Akula114]

You grabbed me right away with excellent instructions delivered in an exciting, entertaining way. I subscribed before you were half way through. Thank You!

[@santana898989]

I made Chef Frank's pancakes and they were excellent. I served them to a friend and he said that they were the best pancakes he'd ever had. I shall be making these potatoes. Thanks Chef Frank.

[@mayhudson]

loved the mcdonalds salt trick, really goes to show that you can learn things you`ll take for life anywhere!

[@CheesyKnobby]

This is good, but you missed a very important step in my opinion. Once you take the potatoes out of the water, shake them in the pot. This allows the surface to develop a lot of crunchy bits that still stick to the potato. Shake em fuzzy.

[@Ulnvtcydr]

You beat me by 1 minute 😢

[@j.p2115]

add a bit of baking soda during the boiling process as well!

[@christinemuse2045]

@@j.p2115 what does that do

[@j.p2115]

@@christinemuse2045 it breaks down the pectin in the potatoes so when you rough them up, you'll create more surface area. I recommend looking at J. Kenji Lopez version of roast potatoes.

[@jc3drums916]

@@j.p2115 I tried his recipe, and I'm not sure why, but I ended up with potatoes that were hard and stale on the outside, rather than crispy. Infusing the oil is a nice touch, but a bit fussy. Jack Ovens's recipe works the best for me: kzbin.info/www/bejne/Y3W8k4GdZ7N2hac I don't bother with the rosemary salt though, I just add fresh herbs at the end. I use whichever animal fat I have on hand, and Yukon gold potatoes.

[@donnieseals2829]

Really love this channel. Your explanations of WHY you do things really helps. Thank you.

[@David_Crayford]

I cut them lengthwise for a bit more surface area. I have always parboiled, then put in the oven. Not thought of frying them, though. Even though I am against adding salt to everything, this is one dish where even I have to use it.

[@kencube86]

I like that Chef Frank didn't get shame from working in McDonald's and he learnt something from it.

[@khc8800]

Really appreciate the little seemingly trivial tips along the way. Chock full of lessons all around.

[@kevinatkab5219]

3:48 Cool all the way? Does this mean return to room temperature? If so, can this be sped up by refrigeration?

[@LolaRabbit]

Potatoes are a man’s best friend. So versatile and yummy 🤤

[@saraken9718]

Agree

[@YuuKamijo]

All of the food that Frank makes is delicious. It is a fact.

[@ncao]

Made it last night. Came out as same as your. Thanks for sharing. LOVE it.

[@gavinashun]

Just discovered Chef Frank and I have to echo what everyone else has said: he has to be one of the best KZbin explainer Chef's out there. Perfect blend of instruction, explaining the rationale for things, enough information but not too long - just great.

[@Just_Kenneth_63]

really great show and channel, love his cooking explanations easy to follow and to understand

[@janbailey263]

I love these videos. 💞 I also love Cook's Country kitchen on PBS! They use dozens of chefs and science people to test the same recipe hundreds of different ways. In the case of adding crunchiness in this recipe.. they roughed up the outside of the 🥔 to create more surface areas. Same principal as toasting an English muffin.

[@sheenMoney1]

Of course this video drops on Saint Patrick’s Day 😂 thanks Frank for this advice inspired to make taters for a nice Patty’s day meal!

[@morrismonet3554]

Yep. I am going to roast all my vegetables. So much better than boiled.

[@ricklarsen852]

" I try not to over-crowd the pan." As he then over-crowds the pan. Love it! 😆

[@3arendel]

I like to add baking soda or vinegar in the water. After the potatoes are cooked I shake them together to make them rugged. Then finish in the oven with goose fat, oil and or clarified butter infused with garlic and rosemary. That's how I make cruuuuunchy roasted potatoes.

[@flapoliticking]

The fact that I use same, skillet, pepper grinder, knife, cutting board, and tongs make me happy.

[@ivorybow]

Cooking with ghee adds a a singular rich dimension. The only reason I don't use it exclusively is due to cost. I am about to tackle making it myself with butter I got on sale...2 pounds. The finesse is in letting the final butter oil just barely toast. This is the flavor I love! Beautiful potatoes!💖

[@markgolden504]

I love roasted Potatoes. Occasionally instead of par boiling, I will stick them in the microwave to pre cook. It works.

[@manelisimabuza4454]

I would like to know if you can achieve the same or similar style potatoes by just frying using the pan if you do not have an oven to roast?

[@jillzee00]

Just found him on KZbin tonight! I'm addicted to his videos. He is fabulous!

[@cynthiarobinson3048]

First time viewer... & I am excited to make these... I love the way you teach!!! You explain step by step not just how to but the why's! Looking forward to watching more of your videos

[@AndyAntonio-em9tw]

Hello Cynthia how are you doing ?

[@RenFuchs]

Whenever I see Chef Frank in the thumbnail, I know it's going to be good.

[@MrJudgementday99]

Once you take you potatoes out of the par boiling you should firstly shake them up to increase the surface area. Secondly you should put them in the fridge to ensure the are ultra dry. Refrigerators dry things out. Also duck or goose fat is the best to cook them in

[@AndrewReimers]

I really wish there were a link to the recipe/instructions in the description. Particularly, I'd like Chef Frank's rule of thumb for ratios of salt-water-potato for the parcooking stage.

[@rushnerd]

See my problem is I work with a CONVECTION oven at work (that's forced hot air blasting all around) and it's honestly quite difficult to make potatoes work with that. It ends up making the have a weird skin on the outside and it's just not the same as conventional or pan roasting. Just wondering if there is anything I can do?

[@danielsado7268]

ööhhh You should be getting perfect results in an convection oven!! Choose the broil/grill setting, and adjust the Temp slightly higher if it isn't doing that automaticly. (about 180-190°C) And make sure you choose a bigger skillet/pan so air can circulate much more efficient -> Perfect results, in gas ovens you can burn them in a whole array of weird spots in my experience... even if you turn them and the pan.

[@rushnerd]

@@danielsado7268 There is no way to broil in a convection oven, that's the entire problem. But yes higher heat does help things. I usually have to throw things on a big sheet pan for the oven, so things again are a bit different. Next time I'm going to try his par-boil method and just toss the (COLD) potatoes in olive oil and in at 400F and stir half way through to see if that works better.

[@ColombianLNP]

Another awesome video chef frank, cheers from your biggest fan in Colombia amigo!

[@patricknazar]

That's great but I'm surprised you didn't give them a "rough up" in a colander first. This really does make the outside nicer.

[@maheshgoil5640]

Brother you are out of the world fantastic recipes 👌🏻

[@tjsingh5163]

This method works great with sweet potatoes too. Dip them in a salt sugar mix before the fry. They go great with Hawaiian food

[@richrich685]

This looks great. I bet they are amazing. I use Franks mashed potato recipe every holiday and the family loves them. Even more then moms recipe. Sorry mom!

[@davidelsbury2917]

Chef Frank used to work at McDonald's?!? Is there anything he can't do?

[@jonessaguarino]

These look so yummy!!! You Boiled, Sautéed and then baked ….. Any way to cut the cook time in 1/2 ? Just trying to roast some potatoes quickly Lol

[@madmh6421]

Looks great, but being a country boy, I would have to add some onions somewhere along the line. Your teaching skill are amazing!!! Great job!!!

[@tyrosel2543]

This guy is a straight food scientist. Love it

[@kswas2784]

How long does it usually take to cool them down after boiling and do you have to do anything to prevent oxidation at that point?

[@dandles2010]

I just made these. They are so good. I can't believe it. Thanks for the video. You explained things really well.

[@soupchannel917]

Lovely recipe 😋 Thanks for sharing your video .😁Hungry now 💗👨‍🍳👨‍🍳

[@oneupmanship]

It occured to me that you could cut the russets into squares and go for a perfect brownig. I grow enough russets to last the winter so will try this method next time. Never one to waste I'll use the cutoffs for somehting else. Thanks for the inspiration.

[@b.h.s.6884]

Wow Chef....Master Chef gives a master class. * Thank You.

[@craigcassidy6078]

Tend scuff potatoes with a fork, for my roasties..rosemary and tyme is what we lean to ,to season potatoes over in Isles.. yours looked very good 👍 👌 👏

[@tom_something]

A mortar and pestle is my favorite way to make salt finer. The small kind of rig, where the mortar and the pestle are both made of stone. It's fast, you don't have to plug it in, and if you're like me and you don't always wash it between spice grindings, the salt kind of scrubs out the residual spices in a "dry washing" process, plus you get a little bit of bonus mystery seasoning on whatever you were trying to salt. Win win. There are some dishes where I want my salt even finer than that, down to a power consistency. Which dishes? Haha, no. But I will say that a marble mortar and pestle will get you all the way there, gently, and with easy cleanup.

[@futureskeletons66669]

I peel potatoes a day in advance and store overnight in salted water, in the fridge. I've done this for decades. I'm Irish, I know potatoes. Salt prevents oxidisation.

[@flolaville]

I trust frank wih my life of course I'm gonna watch this and enjoy every second

[@diminob]

The only thing better than watching you cook, is cooking with you Chef!!!

[@AndyAntonio-em9tw]

Hello Beth how are you doing ? I love your smile 😊

[@MysteriousBeingOfLight]

Do you cook them in the oven FAN or just normal mode ?

[@4984duke]

I use a colinder to rough up the edges

[@Smith.S.E.]

I've always quartered, tossed with a touch of oil and spice to coat, and then straight into the oven. I'll have to try these modifications

[@jwk4567]

Thanks so much. Turned out great! 🎉

[@kylefracaro5087]

Chef frank is an excellent chef and maybe an even better teacher

[@jodieoneil461]

Can you link potato peeler? It’s so smooth!

[@anthonys5568]

My favorire dish. Thank you Chef!

[@banan19961996]

Title: roasted potatoes Actual video: cooked-fried-roasted potatoes

[@douglasharley2440]

lol, this made me hungry af! great video, much thanks.

[@journeywithnichole]

Wow! I learned so much in this video. Thank you

[@beachboy13600]

You need to come to England and see how is done, mother makes the best ones and she always roughs them up in pan after boiling. Fluffy edges = crispy edges.

[@ellenoppenheim5956]

I enjoy watching and listening to this Chef

[@anoooooj]

any thoughts on putting baking soda in the water with the salt?

[@williamtauriello1581]

What kind of salt are you using? I ask because I have a medical condition that makes me restrict the use of salt, so when I do use salt, I use pink Himalayan salt. Is this something usable for this? Thanks!

[@farkhadsharipov]

You should try Uzbek Kazan Kebab once. That's where the most delicious crispy potato with softness inside. You gonna love it ❤

[@jamesgibson3242]

Great recipe. Did you guys know all his recipes are Prototypes?

[@dotytanner]

I'm gonna try this method but smaller cuts.

[@whocares0692]

Oh My !!! 👍How can you keep them warm / crispy as you cook the remaining potatoes ?

[@NotaPizzaGRL]

What's a good way to brown the potatoes if you don't have access to a cast iron skillet?

[@lunch7213]

A regular oven safe sauté pan will do fine as well

[@willis6776]

The best part of roast potatoes are the craggy, crisp edges. Run a fork over them after boiling and all those imperfections will crisp up, they will taste a million times better at the end. These roast potatoes are way to perfect and round.

[@WhistleFantasy]

this is fantastic! appreciate all the small tips

[@M_Ladd]

Great job! Thank you very much!

[@checkoutTinyHouseTravelers]

I will watch anything that you put out with Frank in it. Just a cheat code to my views

[@TexasMyTexas]

Yummy!! I’m thinking of a little garlicky, herby, sour cream to dollop on the side…👩🏼‍🍳

[@christinep327]

Thanks Chef Frank! Those potatoes look scrumptious! Would sweet potatoes have the same results?🥔

[@omega454545]

Not expecting a McDonald’s reference, but hey, life is full of surprises! Now I know it was popcorn salt I used in 2000 🧂

[@bernhardlangers778]

Fat equals flavour Bubbles are good It's not salty, just tastes very nicely. The, so far, three wisdoms of Frank.

[@RandallJT84]

Chef's rendition of Roasted Potatoes is quite similar to Fondant Potatoes in classic French cuisine. Missing the Chicken Stock simmer, and butter basting technique, but almost identical in prep. Looks gorgeous, Chef and no doubt the mix of fresh chives and italian parsley is just a match made in potato heaven.

[@derykhawkins2199]

I think you are wrong. The potatoes do not need herbs if they are really crispy which his are not. Sorry.

[@frost94]

Frank finally harvested his own potatoes nice

[@bjorksven]

After watching the baking soda episodes from America's test kitchen, I'm kind of thinking that adding baking soda to the potato water could be fun to try, would potentially brown like crazy! It makes the potatoes cook quicker though, so perhaps using a less starchy potato would be the way to go then.

[@andyiswonderful]

Two questions. 1) You used Kosher salt in the water when you boiled the potatoes. The salt dissolves, so why not use cheaper table salt? 2) Can these potatoes be made ahead of time and reheated?

[@lunch7213]

Kosher salt is the salt favorably used by chefs for cooking and flavor. It’s very neutral flavored, while table salt has a slight metallic flavor that is noticeable in large amounts. Also kosher salt is large and flaky, allowing for easier control when seasoning via hand

[@skle2300]

"See what's happening when I'm putting them in the oil? What's happening??" Me like a kid answering Dora the Explorer: BUBBLES!!

[@isaiahduran3567]

Love this guy.oh and the potatoes as well.

[@22044008]

These are okay, but Heston Blumenthal's roast potatoes are in a completely different league. His are definitely THE BEST roast potatoes you will ever make

[@DualStupidity]

I do believe that potatoes are the greatest of all produce