This Is Why Most Homemade Roasted Potatoes Suck

[@AlismonitesPatrides]

Best roasted potatoes? Step 1: boil them Step 2: fry them

[@notavailabul]

stick them in a stew

[@juliemcdonald1245]

@@notavailabul poh tayy tohhh! 🤣

[@lizaalee]

he returns them and roasts them in the oven for 35-40 minutes.

[@Monkey_pops_balloons]

A single bite can fill a man’s stomach, how many did you eat? “Fouarr”

[@rendratvandonkereschrijver2912]

@@lizaalee that just oven fried, roasting is a dry form a cooking that is not supposed to use a lot of oil.

[@ShniitSchneyder]

"Best roasted potatoes? Make fried potatoes!"

[@robertcameronjones]

Perfect comment.

[@mrprutten]

While roasting them in the oven.

[@MichaelOKC]

Yeah! Chuck them into the same pan that you are making Pot Roast or Roasted pork and let them absorb all those wonderful drippings!.. That's Roasted Potatoes done right in my personal opinion!

[@sebastianbennett3471]

@@mrprutten that doesnt make it a roasted potato. He had to fry them first lol

[@jadebell8790]

@@MichaelOKCyou take those leftover potatos from the pot roast and roast separately then the flavor from the pot roast make them yummy fried potatoes

[@GrimReaper-dp2ys]

At that point, they aren't roasted. They are fried. Those are fried potatoes, not roasted.

[@vapedadforchrist]

best roasted chicken is to fry it.

[@IwonyoulostLOL]

Exactly

[@jycegaming8530]

They are roasted. Roasting is to “cook by prolonged exposure to heat in an oven or over a fire”, they are in the oven for 40 minutes. Neither the blanch beforehand nor the use of oil in the cook stops this from being a roast.

[@dennischiapello7243]

They're fried on one side, then they're roasted.

[@christurner1980]

Cut them bigger.

[@gershomkoinei8256]

“ You know that healthy way you’ve been trying to make potatoes? Fuck that!!! Chuck them in hot oil and let them soak for 45mins! “

[@shabbarbukhari7200]

Made me spit my cookie out (i had dry potatoes and boiled chicken breast beforehand)

[@paytronmathis9604]

Haha. Funny as hell because you are so RIGHT!

[@roldzz]

u know those roast potatoes fack that deep fry them

[@swaampyjocks]

Animal fat or clarified butter !

[@ellengrace4609]

Exactly what I was thinking! I’m like, well now those are basically French Fried potatoes which I stopped eating years ago for my health and went to roasted with a light sprinkle of olive oil and salt. 😂

[@dustinahailey]

Yes. Fried potatoes are usually crispier than roasted potatoes. Great job.

[@BAGerken]

Instead of deep frying them, you can mix the boiled potatoes with some cornstarch, seasoning, and oil. Then roast them and they’ll come out super crispy

[@felix41ff]

I also add cornstarch to my potatoes and my grandson absolutely loves them like that! He lives for the crunch!😂❤❤

[@ronclancy40]

This….but use duck fat instead of oil!

[@mettamorph4523]

I've been microwaving my Yukon's lately before using them in various ways. Season with them while hot from the MW. Gonna try this.

[@GameChanger597]

​@@mettamorph4523 microwaving kills the nutrients and damages the minerals

[@mettamorph4523]

@GameChanger597 not true according to my learnings. though we can always find support on the interwebs for ANY point of view. My readings say microwave and steaming retains the most nutrients and does the least damage to mineral and nutrients in food. Regardless, white potatoes are not the most nutritious choice, so if they're included in one's diet, it's not for nutritional content.

[@JimA-vh1md]

Bro just made French fries and called them roasted potatoes I’m dying 😂💀

[@fizzyridertoo]

In the UK this is pretty much the method we use except the potatoes are bigger; usually halved or quartered. Not French fries or anything close.

[@osric1730]

@@fizzyridertoo Precisely so. The fry oil to potato ratio is off if you make them this small and you might as well just have french fries. This makes them too heavy and greasy if you're eating them with a large meal like a roast joint of meat with vegetables and gravy as is the British tradition with roast potatoes. You need the large fluffy interior for them to work with a roast.

[@brucetidwell7715]

@@osric1730 If you eat the them with gravy, or pan drippings you need a high ratio of fluffy interior to soak that up. In the US those potatoes are usually eaten dry, so lot's of crunch is desirable. You can do that on the stove top, though.

[@dp8739.]

Sweet lord. Never say that to an English Grandma. You’ll get be eaten to death. This is the only way we make them, except they’re about triple the size

[@mhyrr999]

there's a reason most home cooking isn't restaurant quality lol.. i will gladly take a slightly soft roasted potato i spend 20 minutes on vs. a slightly crispy fired potato is pend an hour + on

[@popsicle_907]

No way. Give me quality, baby. This is Quality!

[@milesmccue9388]

If this takes you an hour + you’re doing something wrong lol

[@johnconner6846]

@@milesmccue9388he literally gave the timeline in the short and it added up to over an hour Boil the water then 20 minutes for the potatoes then strain and season then fry them for 40 minutes in the oven

[@milesmccue9388]

@@johnconner6846 nvm I’m a fuckin idiot I’ll show myself out 👋

[@nursewithanosering]

​​@milesmccue9388 Something wrong like...following the recipe? The cook time is 1 hour, and that's not factoring in the prep time.

[@YAH995]

Improve your roasted potatoes. Step 1: fry them Enjoy Thanks Sunny

[@AlkalineGamingHD]

"heres why your roasted potatoes suck" "Dont roast them" ....

[@Getitleft]

That's why he's a pro

[@walterbrunswick]

​@@Getitlefta pro at being a dumbass

[@mesiroy1234]

You eat like you have free health care😂

[@paytronmathis9604]

@@AlkalineGamingHD You made me choke. Funny stuff.

[@sammyahmed2698]

If you want them to stay crispy just coat them in a little potato starch, tastes just like restaurant potatoes.

[@tonyb9735]

Oddly enough, I find that very few restaurants can make good roast potatoes. I do better at home.

[@XBladeG]

No refrigerators were harmed in the production of these potatoes.

[@russellash8755]

I agree with you 100%, but I don’t have time to do all of that, because while I put my potatoes inside the oven, I’m able to do another 4-5 things

[@khaylasgranny]

Efukinxactly We got other crap to tend to, That’s why we’re using the oven ,, we want low maintenance 😅

[@concernedearthling3353]

Oven roasted potatoes are easy, not the major ordeal this guy just showed lol. Got no time for 10 step taters.

[@AJ-pf1sw]

Plus time added for peeling potatoes

[@andrewsparkes6275]

You realise you can do an extra 2 or 3 things while they boil in the first place right? And then the normal 40mins to do your usual 4-5 things. So really you're getting extra time to do even more things overall!

[@andrewsparkes6275]

​​@@concernedearthling3353There's 1 extra step: Boil the potatoes. The other steps (seasoning and tossing them while pre-heating the oil in the thing you'll roast them in after, then leaving them in the oven), you're already doing anyway for normal roast potatoes. And that single extra step doesn't even require you to stand there constantly either.

[@maxbaker7327]

I would totally agree with all steps bar frying them from that point they were no longer a roasted potato

[@BankoDeto1234]

This is a roast potato in the UK, it’s precisely how they’re cooked here. Typically we use goose or duck fat and about ten minutes before they’re done in the oven we chuck in a few sprigs of rosemary and thyme and some garlic (it all burns if it goes in too early)

[@sluttybutt]

That's exactly what a roast potato is you foodlet

[@popsicle_907]

Toe-MAY-toe -- Toe-MAH-TOE

[@rollin60z]

wtf is bar frying

[@morganmitchell4842]

@@rollin60z bar preposition British except for. "his kids were all gone now, bar one"

[@Abundantone444]

I just turn them while they're in the oven. Always crispy. Family favorite. I do toss them in butter and spices before i put them in the baking pan. 😋

[@BrokenMonocle]

I've got a convection oven and a mesh pan. It's basically a huge air fryer.

[@rendratvandonkereschrijver2912]

roasting isn't about making them crispy it about awaking the sugars

[@sybaseguru]

Cut them larger. Bring to boil and heat oil in oven dish. c.5 min boil, drain, and put back in pan with hot oil from oven dish. Lid on and toss in pan to rough them up. Put in oven and turn every 15 mins for 45 mins. Perfect.

[@Healingwithflo]

Yeah, I was gonna say I just saw your comments. I think the reason people do that other way is so we can avoid all that oil.😂😂😂

[@kenq7948]

Absolutely. That much oil would not sit well in my stomach. Also frying is the least healthy way to cook anything.

[@rendratvandonkereschrijver2912]

that kind of the point of roasting, roasting not about crisping up vegetable in a bunch of fat, it about converting the sugars in the vegetables to bring out their flavor.

[@coryp6868]

​@@kenq7948 it's actually not, if you consider that boiling strips the most nutrients out of any meat or veggie ☺️

[@dannylad1405]

• Boil and rough up edges like he said • Mix knorr beef stock cube with oil until dissolved and coat • stick in the air fryer until crispy you won’t regret it

[@Wendell-h5r]

Hahaha yeah grandma had all that time for breakfast potatoes. .. dipshits.

[@Fiddleslip]

Marco Pierre White, is that you?

[@MG007.]

​@@Fiddleslip 😂😂😂😂😂😂😂 I was thinking the same thing

[@Galactic123]

It's YOUR choice

[@paulthomas8262]

This is just roasted potatoes for a Sunday roast in the UK. Except you don't have to cut you potatoes so small, you can use a roasting tray and beef dripping / lard / goose fat for you oil, or a high burn point oil like ground nut oil. The key is to get the oil very hot, almost smoking. One stage is missed you put the peeled potatoes in cold water for a little white drain and leave dry. You don't have to par boil but it help get the texture, the fluffing up is easier. If you are not par boiling then the there is a difference process in terms of temp, it is less good IMO. No it is not the same as fried potatoes, there a difference in texture not all of it is immerse it more similar to air frying but roasting always used some fat to work otherwise it is baked. You only have to carefully shake once and don;t open the oven too much you loose the heat. The best potatoes for this is celled Maris Piper.

[@WojciechDobosz]

There's a very good reason people don't want to soak potatoes in the oil....

[@Wintershot]

Go on?

[@donaldkasper8346]

@@Wintershot The more oil you add to potatoes the more oil they soak up.

[@gussampson5029]

​@@donaldkasper8346 And ... ?

[@donaldkasper8346]

@@gussampson5029 Greasy.

[@Wintershot]

@@donaldkasper8346 They really don't. If the oil is hot enough the outside gets crispy and forms a layer.

[@petermoate5412]

Boil the potatoes in water with teaspoon of sodium bicarbonate (not table salt). Drain, spray with cooking oil. Then bake in oven.

[@randmayfield5695]

My English chef girlfriend par boils the potatoes just until the outside 8th inch or so is done, then she scores the outside with a quick rake over using a fork. Then she take a bit of oil and tosses them in it, then they go back into the oven until golden and crisp. The centers are creamy.

[@Discojericho]

Bro ia detached from reality with this one

[@longpigpie3584]

Duck or goose fat instead of oil works wonders. Toss in garlic salt, pepper, rosemary and thyme. And when I’m the oven add cloves of garlic with the skin on. And some onion the juices from that will add to the spuds.

[@iainwhite8617]

Beef fat works better.

[@longpigpie3584]

@@iainwhite8617 I like tallow for chips/fries but I personally prefer goose/duck fat for potatoes. Appreciate your comment though tallow is often easier to get year round too.

[@peter-bg9fr]

The better way is to reheat baked goods in an air fryer: This is a great tip! Air frying is an excellent way to reheat food because it helps restore the crispiness without the need for additional oil, unlike frying in oil. The air fryer circulates hot air, so it gives a better crunch and taste without making food greasy. Boiling potatoes before frying: It's actually common to parboil (partially boil) potatoes before frying them to achieve a soft inside and crispy outside. However, oil and water being mixed is dangerous. If the potatoes aren't drained or dried properly after boiling, the water can cause oil to splatter dangerously. Here is how you should do it....................the safe way Boiling potatoes before frying can actually enhance the final texture, but it requires careful technique to avoid danger. Here’s why people parboil potatoes for frying and how to do it safely: Why Parboil?: Parboiling softens the inside of the potato while keeping the structure intact. This makes the potatoes tender inside after frying while ensuring a crispy, golden-brown exterior. Think of dishes like french fries or hash browns-that soft yet crisp texture comes from first parboiling the potatoes. Avoiding the Oil and Water Reaction: You are absolutely correct that water and oil don’t mix well. If you boil potatoes and fry them without thoroughly drying them, water droplets can cause hot oil to splatter, potentially causing burns or fire hazards. Here’s how to avoid that: Drain Well: After boiling, drain the potatoes completely. Dry Thoroughly: Pat them dry with a clean towel or let them air dry for a few minutes. Cool First: You can also let the potatoes cool before frying, as this reduces the moisture content further. If done correctly, boiling before frying can give you the perfect crispy, golden crust with a soft, creamy center.

[@williamknutson2546]

He's right there is a very good reason

[@nadi359]

Finally, someone not taking the easy option of using goose fat, duck fat, beef dripping or lard.

[@pauliemc2010]

Top tip, sprinkle a lil touch of bi carb into your pan before boiling. The bi carb breaks the potato’s down and leaves you with extra fluffy edges that crisp up brilliantly.

[@davros919]

Thanks kenji

[@Wintershot]

He had a much better video on this but it seems to have been deleted. This one isn't bad: kzbin.info/www/bejne/qabJaqOfqZ6geMUsi=ZoeF8wZyxwjMJOSm

[@Sarspariila]

Thanks mate!

[@lungsfull]

My Heart can’t take it anymore

[@JackGeezy]

Please do flying fridge kick in slow motion, with this music

[@Mkdwellar]

I’m gonna get some stick for this, the brits do the best roasties. They need to be much bigger, cut random shapes with maximum edges, boil, fluff up, season, then roast in preheated goose or beef fat, laying the edge with the largest surface area to the bottom of the roasting tray. Baste regularly, no need to flip. Proper roasties!

[@tomgibbon4731]

Finally us Brits are getting some love for food😂 other than roasties I don't know what we've got😂

[@popsicle_907]

More than one way, mate😮

[@iainwhite8617]

Thank you, that's exactly how I do my roast potatoes in beef fat.

[@gr1nder07]

He never once said he was making roasted potatoes, he merely claimed most roasted potatoes suck lol

[@blues3000]

When the potatoes have been parboiled the shaking them till they look fluffy is key . Keeps the inside soft and fluffy . Also Goose fat is amazing to cook roast potato in.

[@iainwhite8617]

Beef Dripping is better, you get a much crispier coating. Goose and duck fat is overated in my opinion.

[@ChristopherSibert]

i went to a "nice" cafe once for breakfast and ordered "homestyle" potatoes as a side, they diced up potatoes and pan-fried them until slightly brown on the outside. completely raw on the inside. 😐

[@Rabijeel]

Comparing Oven Potatoes and Fried Potatoes is like comparing Pizza and Strudel.....

[@michaelmetler6315]

The reason is i have to feed 9 people in 45 minutes or less not 16 hours.

[@philiplabrie3822]

And the variety of potato is super important.

[@RealMasterChief117]

Bro didn't kick the fucking fridge 😭

[@liamdillon2478]

Classic British Isles method right there. Exactly how my grannnie from Ireland made them.

[@iainwhite8617]

Your Granny from Ireland would have made them in Lard or Beef fat, that's what everyone used back then.

[@arkanixarcmage]

Not gonna lie...Great recipe. Step 1: boil until 1/2 way soft Step 2: Strain, Shake, season. Step 3: Air fry Step 4: Make more

[@roentgen822]

Everyone rightly roasting Sonny for this video but jokes aside, if you want to improve roasted potatoes just do everything in the video up until the deep fry and throw it in the oven. Shaking the potatoes in the strainer roughs up the texture of the potato and makes it a lot more crispier.

[@HyBrad]

I used to do it your way (close to it), but it is so much easier to turn the oven on, mix the potatoes with a LITTLE olive oil and some herbs/spices, and throw them in the oven. Easier AND healthier.

[@HikikoAmore]

if the olive oil is crossing 370 degrees in the oven, you are creating warped polyunsaturated fats which would actually be more unhealthy than having simply fried in ghee or clarified butter (zero unsaturated fats)

[@johnstevens5517]

Adding baking soda to the boil water really helps break down the surface starch, leading to crispier texture

[@GTRichardson7]

a fellow kenji fan, i see!

[@NATEakaScooter]

Evil Bill Burr telling you the best roasted potatoes are actually fried

[@scottsatterthwaite4073]

Mine don't suck. I cube them up and and soak them in brine for a couple hours in the fridge. Then rinse them in cold water, let them dry for a bit. Toss with seasoned salt, drop them into 350 degree peanut oil until browned.

[@Lodge86]

Peanut oil… that Sounds very interesting! But here in Germany I think I‘ve never seen peanut oil, yet. I will look out for it and try this out!

[@mariatheresavonhabsburg]

​@@Lodge86 Beef or duck fat also works wonderful, it adds another dimension of flavour.

[@iainwhite8617]

@@Lodge86 Look in Asian stores.

[@Lodge86]

@@iainwhite8617 Thank you 👍

[@Lodge86]

@@mariatheresavonhabsburg thank you! I will try this out 👍

[@imTEWcynical]

A better method: -Cut your potatoes into wedges and boil them with water, salt, and vinegar (it works with every type of, so it’s up to you). A couple of splashes of vinegar will do, you can adjust the vinegar levels after your first attempt but I recommend about 2-4 tablespoons of vinegar. -no need to worry about the structure of your potatoes, they maintain their shape with the vinegar so boil for 20-30 minutes (depending on how much vinegar you use) -dump into a strainer and rinse with cold water. [you can do one of a few things, save it for later and store in the freezer, let them firm up in the fridge for 15-40 minutes, or continue] -coat your potatoes with oil (this is effective with cooking spray as well) and place in a 425 degree oven for 35 minutes. ~side note, this is more effective with a roasting rack. I have an electric stove and even my roasted wedges come out crispy and stay crispy longer than deep fried potatoes.

[@markd1810]

You missed the baking soda in the water part!

[@BobbiKanoosh]

100% this this the key step to change the ph. Cooking is science!

[@cdsouthsidec1]

​@@BobbiKanooshI agreed so quick. The hidden truth many, miss this step. Sincerely, Carla

[@pauliemc2010]

100%

[@cdsouthsidec1]

​@@pauliemc2010For real..lol 😆 I'm loving this comment section more than the video cause the most important steps are missing including the Boling water with baking soda.

[@freddiepearson643]

Took America this long to discover English roasties

[@mahmoudabduallah702]

the best way to speed run diabetes, heart disease, and obesity.

[@Roger-fc6hp]

This isnt roasted potatoes anymore, this is basically homemade fries now..

[@Wallstreetavarice]

This is why you get fat if you eat out all the time. The best way to get something to taste great and have a good texture is generally bad for you. Nobody would ever do this to themselves at home on the regular, but restaurants are in the job of making you happy, not healthy (for the most part).

[@theendofmyropemydude]

"heres how to spend an hour making roast potatoes" nah im good fam

[@michaelbrown8363]

Now making food thats healthy taste good is the hard part. Anyone can just throw potatoes in artery clogging oil and improve the taste. Well done sir!

[@notrbh]

It's about the texture, you donut.

[@Domepeezy]

@@notrbhwrong

[@notrbh]

@@Domepeezy can't tell someone they're wrong without an explanation. what's wrong?

[@mariatheresavonhabsburg]

And unsurprisingly Michael couldn't answer a simple question.

[@michaelbrown8363]

@mariatheresavonhabsburg Yes, by all means, if having fried potatoes instead of roast potatoes is your thing, congratulations.

[@maksymstafieiev3254]

I'll rather make 7/10 potatoes from oven that need almost no efforts to do, then 10/10 potatoes that I need so many steps to do

[@lavieestlenfer]

At no point did you improve roasting. You just boiled and fried.

[@paytronmathis9604]

Facts

[@itzdarknessplayz8982]

bro i aint doing all dat

[@oggetheking7245]

“I paid for the whole stove, I’m gonna use the whole stove.”

[@Ars_RmCf]

No, the best thing to do for me is to take the small red potatoes. Chop them up into small cubes then let them sit in boiling salt water for about 15 to 20 minutes. Season in a bowl oil a pan and roast them at 400 until golden on one side flip And wait another 15 minutes. Come out great

[@HC-kn2sq]

Flour the potatoes after straining. Put a roasting tin in the oven with olive oil in it. Let that oil get extremely hot. Put potatoes into the oil and baste. Put potatoes in the oven. Take them out every 30 mins and baste.

[@andayaman]

The fridge says it doesn’t believe that this recipe it good enough.

[@TheMatissV]

This man is keeping both the salt mining and cooking oil industries thriving

[@deliber8cre8tor]

I'm so happy you ate with your mouth open at the end, ASMR value off the charts!

[@franvarga709]

I get the same crispy results, 1 hr in the oven. Chop and toss with olive oil, balsamic vinegar, pepper and herbs. 350 for 45 minutes, tossing every 15 mins, parchment paper on pan for best results.. Last 15 mins at 420, tossing every 5 mins. Salt AFTER cooking, that's how you keep it crispy. They disappear like magic.

[@gvigary1]

All you need is to: (1) don't cut them so small. You're not making parmentiers, and bigger pieces have a better potato-to-fat ratio; (2) parboil, 10 minutes is enough; (3) drain the pan, lid off to let the steam escape, lid on, good shake; (4) pop them in the oil round the meat if that's available, if not then a tray of hot duck/goose fat or beef dripping is fine. Roll them in the oil to coat (add salt and, if you like, rosemary), then pop them in the oven for an hour. They'll be great, honestly. Crispy outside, fluffy middle.

[@scotts8220]

I was waiting for the fridge kick.

[@roberthackett1629]

2 hours to make potatoes, hold on let me quit my job

[@fraggy858]

Or peel and boil your potatoes for 10-11 mins on a hard boil. drain and let dry. Have a tray of olive oil with some beef lard added to it. Let it heat in the oven til its spitting (but not on fire) carefully add your potatoes to the metal baking dish of fat (good ones won't have the potatoes stick later on) so as not to burn yourself and use a plastic spatula with a soft end to gently rotate the spuds in the fat so as not to break them and cover them on all sides. Cook for a hour on 180c fan or 200c other. After an hour check your spuds, should have mentioned not to crowd them together too much as it will prevent crisping. if the tray looks dry of fat or the spuds havn't got good enough colour , drizzle olive oil as needed and then raise temp to 200/220c until the spuds are crispy and done. Perfect for a sunday roast.

[@ItsManley]

Where was the fridge attack 😭

[@shawnkelly5419]

I'm not spending 90 minutes just for some potatoes I'm going to eat in 30 seconds 😂

[@PeterGriffin-924]

Instead of boiling, you can bake them in the microwave for about 6 minutes, then fry them in oil.

[@vinnyc7738]

I was not ready for that crunch. I literally jumped back when I heard it

[@iancoots4394]

Bro you're getting roast more than these potatoes did 😂

[@merixx1110]

as another minor hack, add some baking soda to your water when you boil the potatoes, it helps them come out even crispier.

[@spacetoast99]

That’s how Applebees used to do their red potatoes.

[@lor7780]

You just made fries shaped like roasted potatoes

[@davidsimon9989]

Roasted potatoes: half an inch of oil practicly deepfrying them

[@a__youtube__user]

Guys, fyi it’s not crispier cause he fried it, it’s mostly because he boiled it. You could boil it then bake it and it would turn out crispy and probably less caloric.

[@RelaxAndMeditateChannel]

three words for perfect potatoes "goose fat"

[@melmartinez7002]

Those are fried potatoes, not roasted. Here's a similar 'trick' but they are actually roasted (and it's much faster): Put the cut potatoes in a bowl and microwave for 3-5 minutes with a loose cover on top. Next, drizzle with olive oil and season, tossing in the bowl until evenly coated. Give them another 2-3 minutes in the microwave. Now, spread them on an oven tray and stick them in the oven until golden brown. Turn once or twice. They will be crisp on the outside and fluffy-creamy on the inside. Bonus: use a dollop of minced garlic as part of your seasoning.

[@yassine7329]

The Rolls Royce of potatoes 😂😂😂

[@milacapila]

A wise person once said, „Aint nobody got time for that.“

[@drakeblessum3466]

Your back! I needed that.

[@maxjansson3672]

Just chop up and fry your oven potatoes with some butter if they’re sad. It’s even better than straight out the oven

[@ShersGarage]

You want better roasted potatoes? Fry them for 45 minutes!

[@alexouretski115]

Funniest video ever “Your Roast potatoes suck cause they are not fried”🤣🤣🤣🤣

[@loekheijmans7131]

Congratulations, you just made fries 🎉

[@MattRoadhouse]

Hacks: Bacon fat, cumin, coriander, celery seed, rosemary & Lawry's. Finish with fresh thyme and sour cream for a light dip (can help cool bite too)

[@lf3322]

40 MINUTES FOR POTATOES??? YOU GOT ME FUCKED UP

[@desmondwilson3416]

No fridges were harmed in the making of this video.

[@RodTenor]

I really agree that making roasted potatoes from raw ones is a lack of patience. Basically, once you want is almost like a puree inside a crispy shell. Also, boiling them enhances the taste. The only difference here is that I would use less fat to brown them. Personnally, I would use animal fat, like duck, goose or beef tallow. Then at high temp in the oven to make them extra crunchy. Maybe some parmesan on top? 😂 Why not. Last thing, though. I would also tend to make them slightly larger, this way you can crush them just a little bit just before serving...

[@marcoranieri9141]

Best roasted potatoes: 1 step boil them 2 step fry them

[@silvarace]

boiling them in slightly acidic water m(add a bit of vinegar) effects the flesh and causes them to hold shape better but become more permeable, roast em with oil and seasoning of choice, gets a very similiar product to what you see here

[@jtms1200]

roasted potato shaped french fries... im here for it

[@alexgill2455]

King edwards, peel and chunk into approx 6cm, par boil for 5-8 min, shake in dry saucepan to fluff up the edges, into hot fat in a roasting pan, should be 3cm deep- we use white vegetable fat like cookeen or crispndry. An hour in the oven, turn two or three times. Dinner is ready when the potatoes are ready.

[@seanremlinger2277]

Best (cheap) roasted potatoes are either fingerling or redskin. Simmer, halved or quartered in (canned) cream of mushroom soup till barely tender. Separate potatoes from soup, air dry on wire rack. Toss in bowl with a bit of olive oil, S&P, tyme (fresh is best). Baking sheet with the potatoes in oven on broil 425°F for 5-7 minutes till crispy. Bit of chopped fresh parsley or sliced chive to garnish. (If you pat-dry the potatoes after poaching, you won't get the slightly charred soup coating by broiling) and it won't be as good. The soup can then be turned into a weak gravy with a simple roux and seasoned to taste. Chuck in some sautéed fresh mushrooms and onion with a good bit of garlic to class it up. Yum

[@tdeb5504]

Looks great, but: "3 hours later..."

[@bigpanik3261]

have you tried air frying them? My grandma used to do roasted potatoes when i was little and I loved them. But now, I make some almost as good in the air fryer and it is easy. No need to boil first. Peel, cut into 2 inch pieces, season, spray with a lil olive oil. Then 390 degrees for 8 minutes, then shake, then 8 more minutes. no mess, and they are crispy outside and soft inside.

[@gvigary1]

But if you're making roast potatoes, you probably have a joint of meat in the oven already, so you can cook the potatoes in there too, for free (at least in the UK).

[@thinhsuynhuoc]

If you wanna do less oil just simply add less oil in the pan and make sure you coat them evenly. Thats all. I add oil in a spray bottle and just spray it with oil. That way its evenly coated and less oil. Easy as that.

[@stephenbennett1127]

Seriously, who doesn't par boil their potatoes before roasting them? It is a FUNDAMENTAL stage that EVERYONE should already know!

[@tack3545]

The problem with roasted potatoes is that they are roasted. To make them better, boils and fry them.

[@saudaltwaijri3427]

WoW so now you can call the fried potatoes “ roasted potatoes “ Alright