Using my long lost secret ingredient

[@mallymakings2853]

What a lovely gentleman you are. I’m 47 but I cook like my Grandma Dolly… the “old fashioned” way and I love it. Everything homemade and from scratch. You can’t beat it. Xx

[@MrPaulsPantry]

Thanks so much for your very nice comment Mally

[@normacotter3377]

I am 69 and my grandmother and mama taught me to cook and I still cook like it

[@suseyq4559]

You are correct about American potatoes. Yukon Gold and Russets are staples here! Love your recipes, just subscribed!

[@janiceharris5792]

.

[@petreaandrews8487]

00000

[@just_passing_through]

After I par-boil, I drain and add to the saucepan a very small amount of a mixture of plain flour, salt and pepper, then shake well to ‘fluff’ and coat the potatoes. Then bake as usual. The fluffy outside holds the flour mix, and crisps perfectly during the bake. Ultra crispy, ultra golden roast potatoes. I’m 58, and my mother, (Born in England in 1928) always made them this way.

[@serenatwilite4005]

Thanks for the tip, I look forward to trying this sometime.

[@zzdoodzz]

I will have to give your extra steps a try next time I make these. One thing that I do different to add flavor is I use peanut oil and then I also add some beef tallow shavings. We bought a half cow a few years ago and I kept all the fat trimmings to make tallow out of, I keep it in the fridge in small cubes. A little bit really adds some great flavor.

[@just_passing_through]

@@zzdoodzz My mother added the fat from the meat pan (beef, pork, chicken…. whatever we were roasting) and they cooked in that fat. No extra oil needed.

[@carolcampbell8827]

Yum. Sounds good too x

[@mikestokes235]

I do my roast potatoes the same way except after I add the flour and seasoning I put the lid back on the saucepan and give it a good shake. This makes the roast potatoes even more crispy.

[@SPQR-Z]

My dad was originally from the UK and took great pride making his special English oven roasted potatoes. It was the same elaborate process like this. Crispy outsides and fluffy tender insides. Everyone that tried them was absolutely smitten with them. Such Simple ingredients but the proper technique makes the difference. These are on the menu for tomorrow’s dinner.

[@Annelie58]

It was the only thing my dad from the UK made. He is gone now and couldn't figure out how he did it. Now I know!

[@jenkeli3]

Dear Mr Paul, I’ve spent my entire afternoon watching all your amazing recipes. My husband and I are both elderly. I’m nearly 77 and my husband will be 80 this year. We live in South Africa, on a farm in the Western Province 300 km from Cape Town and plenty of time to cook. I’m so pleased to have found your website. All your recipes are wonderful, certainly has motivated me to improve my cooking skills. My son lives in Spain. They in Alicante now, but his partner is Spanish and working in Alicante, they live mainly in Seville though…. Love your dogs, we have a gorgeous rescue Staffie as well. Thank you! Kind regards, Pam Brash

[@MrPaulsPantry]

Hello Pam and welcome to Mr Paul's Pantry. Thank you for you very nice comment, it's always nice when people appreciate my work. I'm just a year behind your husband and have had bakeries both in the UK and here in Spain. I sold the business here to nurse my dear late wife, who by the way was called Pamela. I have Spanish friends living in Seville and viste them regularly. Don't forget you can always contact me via Email at [e-mail] if you have any questions.

[@kenbellchambers4577]

Wonderfully generous to share this secret with the world. if there is a culinary heaven, you will be there, Sir. Thank you.

[@MrPaulsPantry]

Thank you for watching Ken and also for taking the time to comment too.

[@joannademore1540]

♥️🥀♥️🥗🥔🍠🥔Thank you so much. I’m a foodie & Love Spain… see you there very soon. ♥️😊♥️

[@theaustralianconundrum]

@@MrPaulsPantry Well we all know what happened now thanks to another KZbin channel. Is there no privacy nowadays?? Great roast potatoes for sure!

[@Ursaminor31]

Thank you for sharing your kitchen wisdom, Much old technique is lost or ignored today, but when we come together and share The knowledge all comes back.

[@MrPaulsPantry]

Thank you for watching Ursa

[@Beruthiel45]

It seems some old and formerly well known practical and helpful tips and techniques have somehow been forgotten. I'm 78 and remember my Mam and my Nana back in the 50s in Tyneside using bicarb. I'd forgotten that myself, since I rarely do roasts these days. My goodness. 😱 Thank you Mr Paul, I love that you share your professional cooking methods learnt from experience, so much wisdom! I know even at my age I've learnt a lot from your lovely videos. Much better than those long ago and dreaded home economics lessons.😊 Bless you!

[@MrPaulsPantry]

Thanks for your very nice comment and speaking of those economics lessons, I did 4 years of them in catering college back in the 50's

[@kerryegerton9356]

They look delish Mr Paul👌👌

[@kd5499]

I remember dreading those same classes, but now I am nostalgic for them. I wish our children still had them. I think they were good lessons to learn.

[@glendagrant9042]

Home Ec. Cooking and Sewing. I liked it very much. Cooking more than sewing. I made a two piece bathing suit!! I loved eating our planned out meal. My Grandma was a fabulous cook and Baker and so was the eldest Aunt Evelyn. My mother Thelma and her sister Polly left the farm and went to business college in Memphis with their cousins who went before them. One cousin had a boyfriend who owned several pharmacies. They had jobs waiting on them as bookkeepers. Grandma had been a schoolteacher before her old age marriage at 23!!! She always encouraged the girls in education. They both married and stayed there. My mother always worked and hated cooking and in general housekeeping. She was a terrible terrible cook and did not even cook on a regular basis. My father was great at the bbq. He did it for all the family get togethers on both sides. He built a pit in our backyard. I learned what I knew from remembering Grandma and Aunt Evelyn's cooking. My Granny's mother died when she was 2. She did not have anyone to learn from and cooked canned biscuits etc. However, her father remarried and had 4 more children. That wife died early also. My Granny and her sister raised those kids. They were both married with growing families themselves. Aunt Evelyn's

[@taravaotahiti]

@@glendagrant9042 Thank you Glenda for sharing your lovely memories. What an incredible life and family you have. My mouth was watering when you described the caramel icing on the cake and those homemade biscuits! You should write a book about your wonderful memories.

[@judybachmeyer8275]

Excellent. Truly enjoyed it and it’s a tip I won’t forget. I was born in Canada and we used to share tips that are long forgotten. We face the fact that true good cooking is almost a lost art. We need to take pride in our knowledge and share those special tips. God bless you.

[@MrPaulsPantry]

Thank you Judy and thanks for taking the time to comment too.

[@ladyjayne77]

Beautiful potatoe recipe. Thank you for sharing your secret. It's the simple things that make the biggest differences.

[@chantakchantal6065]

I will certainly surprise my guests with these! They look delicious! Thanks for sharing your recipe.

[@DennisNowland]

Just like my mother used to make and I'm nearly 70 years of age so you can imagine how long ago that was. Thanks for the memories.

[@MrPaulsPantry]

Hello, thanks for commenting and I'm please I helped bring back happy memories of your dear Mother.

[@kathythompson2434]

It has been proven that fried/Roasted/Baked products, potatoes and chips are carcinogenic and have a cancer risk to the stomach, colon and digestive tract. Very nice to eat, but carry a risk to your health.

[@onamarques2404]

Hello from Alberta, Canada- Yukon GOLD r the BEST! 6:55 Dec 10,22

[@littleme3597]

@@onamarques2404 I was thinking the same potato , for this special dish for Christmas. 12-10-22

[@eastlynburkholder3559]

My grandmother used bacon grease. In the deep South of the USA, we love bacon grease.

[@SoniaRodriguez-ih1jm]

Wow! Thank you for sharing your secret. Saw video late last night and had to try the crispy potatoes today for lunch. It made my meal super delicious and special. Will be making this recipe over and over again. Well worth the extra steps. Thank you for sharing your knowledge. Blessings.

[@MrPaulsPantry]

You're most welcome Sonia, that you for your comment.

[@theresagrant5989]

Thank you, Mr. Paul! I truly enjoyed watching your video. You are easy to listen to and follow. I appreciate you sharing your little secret for roasted potatoes. I can’t wait to try it out!

[@MrPaulsPantry]

You are very welcome, you're very welcome Theresa

[@sandrakeen4000]

I am from the US and I agree those potatoes look like gold potatoes from the US. I have seen this method before. America’s test kitchen, which is a show on public TV in the US did potatoes like this. I did them a while back and they were delicious but I had forgotten this method. I believe I’m going to try them again this weekend.

[@danharp693]

They look like rose potatoes.

[@scottrichards3587]

Love how you integrate chemistry into your recipe.

[@MrPaulsPantry]

Thank you Scott😊

[@GSDMomma66]

Thank you for this video. My Mum used to make roast potatoes at Christmas. She cooked them in with the turkey, they were so, so good. My favourite part of the meal next to her stuffing. I could never perfect them. I think I might try again this year, in her memory ♥️

[@MrPaulsPantry]

Hope you enjoy them Trish

[@GolDreadLocks]

Hi Mr.Paul, this technique is a real new one for me! I haven't had much success with roasted potatoes before, I always seem to burn them, but this recipe will change that! Thank you, Stay safe, and keep sharing your 'secrets'!👍

[@MrPaulsPantry]

You are very welcome

[@lynnandrojna918]

Same here

[@fokkerfilms560]

There's gonna be about a quarter million better Christmas dinners this year thanks to Mr. Paul! 😄

[@MrPaulsPantry]

Thanks for your comment, made me laugh.

[@petetimbrell3527]

@@MrPaulsPantry What fat did you use? I've found beef suet gives the best flavour.

[@AfterBurner369]

@@petetimbrell3527 Goose fat is yummy. 😋

[@GoldKingsMan]

@@AfterBurner369 My old dog loved goose fat.

[@lauraellen189]

@@petetimbrell3527 I believe he used lard.

[@Czar418]

Love the way you explain each step with little details❤

[@jofipps376]

Thank you so much Mr. Paul for taking the time to explain how and why you did each step of roasting the crispy potatoes. That’s the way I love to learn new methods of doing things. Some people don’t like to take the time to learn that way. They want the teacher to hurry up and spit out the instructions like slinging hash. They should find that type of channel and refrain from being rude to you and your way of teaching. So, please don’t let those rude people discourage you from being the excellent cooking instructor that you are!🤗😃❤️

[@MrPaulsPantry]

Hi Jo, thanks for your very nice comment, By the way, I just clicked the BAN button.

[@jofipps376]

@@MrPaulsPantry Awesome!😘🤗❤️

[@ellesbells902]

@@MrPaulsPantry great tutorial video of a topic I take very seriously: cooking potatoes. Happy holidays, folks 💓🍲🥔

[@alimuzhussain8394]

Well done Mr Paul You have put many celebrity chefs to shame Those who should be ashamed of themselves are first the piggy Gordon Ramsay, Jamie Oliver, Heston Blumenthal, Tom Kerridge, Marco Pierr White, Anthony Worrel. Gary Rhodes, Floyd, Ainsley Harriet, Delia Smith, pier Koffman, Alain Ducass, Michelle Roux, Marcus Wearing, Clare Smyth, Helen Daroze, Raymond Blanc and many more

[@lynnandrojna918]

I'm going to make them and eat a whole bunch. I canr wait.

[@lovemytabify]

I did these and will continue to use your method. They were very crunchy and delicious. Thank you. 🥰

[@MrPaulsPantry]

Wonderful, thank you for trying them and for taking the time to comment, I really appreciate that.

[@loriegosnell9355]

Wow I could hear the crunchiness. I’m definitely making those tonight to go with my chicken cacciatore! My husband absolutely loves crunchy potatoes and I finally found how to do it so thanks Mr. Paul ❤️

[@MrPaulsPantry]

Your very welcome Lorie, thanks for watching and give my regards to your Husband

[@JohnBruce-bl1ce]

Fantastic 😊 love them

[@rustyshackleford3278]

Kindest regards from across the pond Mr. Paul, my potatoes have always turned out dull and not crispy at all. A special thank you from America for sharing your process and secret ingredient

[@MrPaulsPantry]

Hi Rusty, thanks for watching and for commenting too.

[@elizabethjarrett2078]

Oh yes they look very nice and yummy. Thanks for sharing

[@veecee3669]

I love crispy potatoes, so this video caught my eye, and oh my goodness, I could eat the whole plate of these luscious beauties! Thank you Mr. Paul, I've liked and subscribed.

[@MrPaulsPantry]

Thank you for watching and also for subscribing too.

[@svetlana7904]

Me tooooooo

[@Kangarooblue2903]

These look delicious!! I will be making these tomorrow. Thanks for sharing your amazing recipe

[@pamelastorer8570]

I have been roasting potatoes this way for the past 60 yrs following instructions given by my mother, who did it as taught by her mother. It's very old. We, however, had one difference, we did not cut them as small as you have. A potatoe the size of yours would be cut once lengthways into 2, then again once into quarters always cut lengthways, to get the biggest surface area. But I found a trick of my own that makes them even better. If you can get it, use duck fat. Duck fat takes a considerable heat, so you can rack up the heat, and that makes for delicious tasting very crispy exteriors, and creamy interiors, because the crispy exterior seals the inside to cook in its own liquid.

[@Nice-music585]

How much flavor is in duck fat? I'm not sure everyone likes it.

[@pamelastorer8570]

@@Nice-music585 Its very very subtle. It is barely a "certain something". I have never heard of anyone not liking it, unlike goose fat, which some people dislike - my parents certainly did.

[@Nice-music585]

@@pamelastorer8570 I will definitely give it a go then! Thank you.

[@CrimeVid]

Goose fat for me, can use duck fat, you can use any fat really, would advise against lamb and fish fat !! I’m sorry, but I hate the taste of bicarb, a friend of mine married a woman who put it in all veg, had to stop going round there. (he changed her!)

[@Nice-music585]

@@CrimeVid Omg, lol

[@rosechic2391]

Very crispy and lovely. Thank you for sharing Sir❤

[@dawng.6497]

Well baking soda! She never mentioned that but they certainly looked every bit as good as hers. I’m going to try it🥰🇨🇦

[@JanCannell]

I will definitely be testing this recipe on my husband in advance of Christmas dinner. Thank you!

[@junesymonds8340]

Hi Mr, Paul, thanks for the video and tip,for those lovely crispy roast potatoes, never heard of adding that before but from the results,they certainly looked soo good. Will be giving it a try. Take care now. 🎄🎁

[@JawBoneChronicles]

I'm sure those pair excellently with some fish sticks from the Mrs.

[@ruthginestre1287]

Thank you Mr. Paul. I love potatoes and now I have learned a new way of doing it. Thanks and Happy Christmas and a blessed New Year from Pensacola, Florida

[@MrPaulsPantry]

Thank you Ruth and a very Merry Christmas to you too

[@reuma7823]

Hi Paul I'm writing from New Zealand & I just want to say a huge thank you for beautiful recipe & video I'm definitely going to try these. My Mum & Da use to always cook with lard & I truly believe this gives off a better flavour. I do my roastties by peelin& cutting them all around the same size then toss them in a bag of flour with salt & pepper & shake off excess then roast 😋 they come out really fluffy it's one of my favs thanks to a good friend of mine for sharing it with me. Any Hu thank you again & I'm now going to watch more of your videos. Loads & loads of cooking love from all the way across the sea 🥰

[@MrPaulsPantry]

Thanks for watching and for taking the time to comment. I really appreciate that.

[@diananaburi9214]

Excellent

[@shirleywells5284]

Fantastic information thank you Mr Paul.

[@kjohnson5972]

Oh how I loved watching this and learning new cooking techniques. Thank you, Paul for sharing with us. What a fabulous teacher you are. I will make these potatoes for Christmas dinner. 🩵

[@MrPaulsPantry]

Glad you enjoyed it and thanks for taking the time to comment too, have a wonderful Christmas

[@monabasrawi8456]

Needless to say my mouth is DROOLING All over the place ,thank you so much for sharing your talents with us .

[@cygna1237]

Oh my goodness! Thank you Mr. Paul. I have long searched for this. When i was around 12 my mother dated a soldier who went all over the world. He held a huge banquet and had delightful crispy potatoes on it. He said he had learned them overseas, andhad whispered the secret to me, but in the years I had long forgotten! I searched high and low, and tried everything I could think of. Didn't think of using the baking soda, or lard. I will definitely try this. Thank you so much!

[@MrPaulsPantry]

Thanks for your comment, very interesting

[@gethsemane-777]

I think my mom made those potatoes frequently when I was a kid.

[@berytus6746]

At minute 6' the secret

[@conniestenquist421]

Bicarbonate of soda NOT baking soda. That's what I heard him say.

[@ninadukette3340]

@@conniestenquist421 In America,we call it baking soda.

[@aalatastykitchen786]

Potatoes looks so yummy 😋 thanks for sharing 👍

[@patriciasmith7074]

They look really good, I like the crispy outside and soft inside with some salt and pepper. Yes those are beautiful potatoes.

[@growleym504]

*About 425 to 450 degrees, for those who use proper American temperature units. Multiply by 1.8 and then add 32 to get regular American Fahrenheit degrees. Good method. Works great with beef fat from a roast, or goose fat. Nothing wrong with lard, though. I have seen a similar skin texture achieved by tossing the just drained potatoes in instant potato flakes. Good post, thumb up.

[@MrPaulsPantry]

Thanks for the Temp info and for taking the time to comment

[@adm6785]

Thanks!

[@growleym504]

@@adm6785 If you forget just remember water freezes at 0°C and at 32°F, and it boils at 100°C and 212°F. So 0°C = 32°F, and 100°C = 212°F, so a 180°F temperature difference = 100°C temperature difference, so a one degree C difference = 1.8°F difference. 10°C above freezing is therefore the same as 18°F above freezing. But Fahrenheit has a headstart. So that 18°F above freezing, because freezing is 32°F, equals 40°F temp, which also equals 10°C. As an example. Now you know the logic behind the formula so if you forget, you can work it out in your head how it has to go.

[@simonesmit6708]

Excellent explanation. When I think about it it makes sense that baking soda would help crisp up roast potatoes.

[@yeahweburnstuff]

Wow! Thank you Mr. Paul! Will be trying this next week. Cheers from London.

[@Tassie-Devil]

Bicarb is also a 'must use' when pre-soaking dried legumes - beans, chickpeas etc prior to cooking. Reduces cooking time and also removes some nasty anti-nutrients that can cause problems for the unwary.

[@trabei6133]

Details please. How long and how much?

[@Tassie-Devil]

@@trabei6133 Lots of info out there. The usual pre-soaking, which depends on the size of the beans, naturally. I give lima beans a full 24 hours because they are so big. Kidney beans less, and so on. 1 teaspoon of bicarb dissolved in 500ml of water seems to give good results. Serves two purposes: dissolves the phytotoxins and antinutrients out of the beans, and means they cook to a desired softness in less time.

[@anniefannycharles9951]

I just found you this morning and your way of making roast potatoes looks delicious. I've never heard of using baking soda so I'm ordering some now and want to make these tomorrow. Thank you for posting. Anne in sw Florida.

[@MrPaulsPantry]

You are so welcome. Thank you for watching and taking the time to comment.

[@lynnandrojna918]

I'm in Florida too. So is chef jean pierre. You'll fall in love with him. I'm going to try this potato recipe too, they look great and potatoes complete every meal. Anytime.

[@lizzystitch4842]

I never boil potatoes before roasting. Toss them in a bowl with baking soda. Let set for 5 minutes, then add a bit of olive oil, S&P, and any desired seasonings. Put in a greased pan and bake in 400 degree Farenheit oven fir 45 minutes. Yum!

[@connieacree4006]

They look delicious. Thank you for sharing.

[@TheDradge]

Great results from a fellow Brit. I use a different technique and mine come out as good as yours. Instead of using bicarbonate of soda during the blanche, I steep my blanched potatoes in ice water for a few minutes prior to the "shake" to round off the edges. I also roast at a higher temperature for less time but the result is virtually identical to your superb morsels. Keep up the good work!

[@pinky2cats706]

Thanks for sharing. They look scrumptious! 🥰

[@meddy07]

Wow I was a bit skeptical when you said a near hour in the oven but my goodness they look divine! I think this is what I’ll be making for Christmas this year! Thanks so much & God bless you.

[@MrPaulsPantry]

Thank you

[@pepsime6895]

That was my thinking as well. Potatoes cut to this size would take 20 mins on top of the stove so parboiling for 5, then 45 and then another 20 horrified me! I expected the inside to be dried out and empty but there they were, nice and fleshy🤔 One thing I'm wondering if using oil instead of lard would produce the same results. In my experience lard made a huge difference in french fries (chips in England?) . They look delicious but lordy that's a lot of mess and fat splatter😑

[@meddy07]

@@pepsime6895 lol I tried making them. He said 220 so me being American I didn’t know if he was talking about Celsius or Fahrenheit. I used Fahrenheit and it was nowhere dark how his looked once he flipped them. Then I turned to Celsius which is about 450 degrees I think and they started to brown up but by that point I had cooked them for 45 minutes. So I did an additional 30-45 mins trying to brown them. They were edible but nowhere near how his turned out lol.

[@pepsime6895]

@@meddy07 I know what you mean about the F vs C 😂. Rule of thumb is, if you see anything in the 200 range it's most likely Celsius especially for non-meat items. The only things that I know of to cook @ 275F is beef roast and even that is first done @ 450 or even 500F for the first 30 minutes or so. As for potatoes, my personal preference is to actually taste the spud instead of ton of oil and spices. Baked potato with sourcream and chives makes the top of my list😜

[@lesliebeaumont9512]

Thank you so much for this recipe…I’m an American married to a Brit and for 45 years I haven’t got the roast potatoes right. I REALLY struggle with them! But THIS should work! Several secrets O have taken on board here, and I have taken NOTES! ….Bicarbonate of soda, Lard, drying out the potatoes and length of time in the oven…..all I have got wrong in the past. I’m sure glad you didn’t come to my house for dinner! 🤦‍♀️

[@sylviacarlson3561]

Mr. Paul, I will definitely try this recipe. I would never have thought to use Baking Soda. I would not use Lard, but probably butter or Olive or Grapeseed oil. These look so yummy! Thank you!

[@MrPaulsPantry]

Unfortunately Duck fat is not available here in Spain.

[@nolitetebastardescarborund9761]

@@MrPaulsPantry Here in France I can get duck fat, goose fat or lard as I wish-locally produced. Didn't know how lucky I was!

[@tahliahfuller7845]

Looks so yummy. Love the crispy, crunchy sound! Thanks for sharing this video!

[@MrPaulsPantry]

My pleasure 😊 Thank you for watching

[@Welshkiteflyer]

I'm a Chef and never heard of this, I'm doing it on the weekend. Thank you Mr Paul.

[@MrPaulsPantry]

You are very welcome Ceri and thank you for subscribing

[@littlebrookreader949]

Thank you, Mr. Paul! My daughter and I love your videos and sharing them! They look scrumptious! Love from Mississippi! ❤️

[@kath-phlox]

I used to make mine in the oven with beef dripping, like you have in the oven, but never for that length of time, 40 minutes at the most. Recently I started coating them in baking powder and that really made them more crispy. I've just ordered a Vortex air fryer and will be doing them in that from now on. I do believe using less oil in an air fryer is not comparable, but perhaps if I do them in my usual roastie tin with dripping in the drawer will work. I really hope so.

[@Smart44Lady]

I'm wondering how to get crispy without 1/2 cup lard no offense to lard or any other oil. Just gotta watch those calories

[@mamieann701]

Oh my goodness what a unique way to bake potatoes. Look and sound scrumptious. Going to try for supper tonight. Thank you for this recipe. Subscribed and liked!

[@dawng.6497]

Just subscribed…my late British mother-in-law made the very best roasted potatoes so I had to see what your secret was!🇨🇦❤️

[@MrPaulsPantry]

Hi Dawn, thanks for watching and also for subscribing. it's much appreciated

[@huntertray7456]

Making those potatoes this weekend for my husband. Subscribing to your channel as well, can’t wait to watch more videos.

[@seasmacfarlane6418]

I've just found and subscribed to your channel. I like the way you present and cook, and it's lovely not to have lots of distracting music and sound effects. You made me smile, and I 'm going to have a try at your way; never heard the bicarb tip!, I cook my spuds using dripping, lard or goose fat. I can always get King Edwards, and we have Kerrs Pink here on the Isle of Skye, which are great too. My roasties are usually good but there's always room for improvement 😃😃 Thank you!

[@MrPaulsPantry]

Thank you for subscribing and for taking the time to comment, I do appreciate that,

[@traceyrogerscoleman5932]

Can you use baking soda if you don't have the biocarb?

[@jaykayjay8985]

@@traceyrogerscoleman5932 yes. Bicarbonate of soda is baking soda

[@fionanicolson7642]

Seas MacFarlane, great text. I'm originally from the Isle of Skye and have really fond memories of the spuds wow grew & bought on Skye best ever.

[@traceyrogerscoleman5932]

@@jaykayjay8985 thank you

[@albertlanger2339]

First, I love that your salutation comes with a period following. In Australia, no one uses it anymore, but I persist as taught by Mr. Frank Scammel in 1965. That said, with potatoes, I have found one that bakes well. I have never used bi-carb of soda, so on the next roast will. Heck, I might try it tonight. Thank you Sir for the advice.

[@marilyncalvert4143]

Oh my these potatoes look like the ones my mom used to make. She would even do potatoes in with duck to soak up the fat in the duck but they were so darn good. Darn I didn’t know there were potato’s under another name then gold or russet potatoes. I love potatoes with the skin on. I grew up on a lot of potatoes because my mom and grandparents were teaching us to stretch food out as they survived ww2 and the Great Depression. So of the best foods come from that era.

[@sarahstrong7174]

Thankyou for showing us. Those potatoes look absolutely yummy. Aiming to use this recipe on Christmas day, so will be trying it next week. Looking forward to them!

[@MrPaulsPantry]

Hope you enjoy them Sarah

[@susanbranch8794]

I would love to see u do Roast Beef and Yorkshire Pudding sometime soon to go with those lovely potatoes! (Perhaps you have, this is the first video of yours that I've seen and I am now subscribed!)

[@MrPaulsPantry]

I do have a video for making Yorkshire pudding at this link: kzbin.info/www/bejne/g2m2l2lsn9lpl5o Thank you for subscribing too.

[@joyrutenberg6942]

Outstanding. I could hear the crisp in the roasties.....❤. Thank you for sharing 🙏

[@lindadann9202]

I've been looking for a recipe like this all my life!!! I cannot thank you enough!

[@MrPaulsPantry]

You are so welcome Linda. Thank you for taking the time to comment

[@gordonwolfe2536]

Mr. Paul, these are the BEST I have ever had! Thank you for sharing this with us! My Brother loved them so much on Christmas, that he has requested them on his Birthday this month. Well done!

[@MrPaulsPantry]

Thank you for the positive feedback Gordon and wish your Brother a very Happy Birthday from me.

[@christynorman7288]

Just discovered - you popped up. My gran used Bicarb and similar methods but sadly I didn't soak up all the knowledge they carried as they were always working but happily the grand parents today get a longer retirement and can pass recipes on - esp in this era when the worldwide authorities are attempting to take us backwards into the dark ages with fake shortages of food, fuel & weather disruption from HAARP. We will now need all the help we can get not only from family but each other. Many thanks. Peace ☮️ Out. SW England 🇬🇧

[@MrPaulsPantry]

Thanks for you very nice comment Christy

[@judysmith9642]

why do you find it necessary to make a political, opinion....only.....on this otherwise wonderful post.....so inappropriate here

[@nadahashem2564]

@@judysmith9642 she said nothing but the truth . Our lives have been badly ruined by these evil politicians . 👹👺👎👎👎👎

[@judysmith9642]

@@nadahashem2564 be that as it may....in your opinion, as well as many others......my point was that it is totally inappropriate on a COOKING SITE.....

[@lutonbusdriver2315]

Wow! Excellent demo. I'll certainly be giving this a go xmas day, in a couple of weeks. Thankyou!

[@monicapdx]

These look amazing! This came up in my feed, and I had to subscribe after watching. I'm in the US, Oregon, right next to Idaho, so I use Russets. (I really need to try Yukon Gold, but they're more expensive.) These would make a nice change. Normally when I roast potatoes, I don't boil them at all. I do cut them like you do. One way I make them is to dunk them in half melted butter, half olive oil, scatter smashed garlic cloves and rosemary over them, season and roast for about an hour and 15 minutes, stirring once or twice. Crispy, but in a different way. To go with a roast or turkey, I use bacon fat, but stir a few times, and baste them very lightly several times with drippings from the meat, so they dry out in between bastings and get the glaze from the meat juices baked on. These turn out half crispy, as I call it. 😄 Crispy and really browned on the ends and edges, softer in the middles. They taste lovely, wih or without gravy. I'm definitely going to try your method. My mouth is watering just thinking about the taste and crunch! Thank you.

[@rosemarymcdonald7260]

can also sprinkle them with dry semolina for the same effect just before putting them in the oven .

[@SleepyCatCottage]

American oven baked potatoes as you describe are good. This is how i use to make them. After living in London i discovered these super crispy potatoes. They are very different from the American version...i would probably not turn down either style.

[@monicapdx]

@@SleepyCatCottage Yes, I'm still drooling. I haven't had roasted potatoes for quite a while. Gonna make these the very next time I do! The more ways to make potatoes, the better.

[@dentzierands8357]

Was the oven set at 220

[@lynnandrojna918]

Olive oil makes everything greesy and melted. I don't like it at all. No flavor. Chef jean pierre is the best chef that ever lived. But I'll try your method and see how it goes. They look great. Potatoes complete any meal.

[@wanichadisharoon5166]

Wow! Just saw this recipe! Looks delicious! I’ll try to make it tomorrow!!Thank you very much for sharing!❤

[@kathijklemm4888]

Well I made these for Christmas and I've made them several times since and they are by far the very best potatoes I've ever had...and that is not an exaggeration. Thank you for sharing your secret!❤

[@MrPaulsPantry]

Hello Kathi, Thank you so much for your wonderful feedback, just what I like to hear when someone appreciates my recipes.

[@Tina_Pedirn96]

Yum!!! I will try this thanks. I use baking soda when I boil chick peas for hummus. Sooo good and smooth

[@josephinerimmer6888]

I’ve been using Delia Smiths recipe for forty years. Always excellent!

[@francessabot4851]

Thanks for sharing! They look delicious.

[@kimb4285]

will definately be trying this at the weekend and test them on my husband, practice for Christmas day, wow they look amazing, thank you so much, absolutely love your video's, remind me of old school type cooking, good old fashioned English cooking, what my mum taught me many years ago, love the secret ingredient too. Mum's the word.

[@MrPaulsPantry]

Have fun Kim, thanks for watching.

[@cwilson9636]

Thank you ever so much, Mr. Paul! I greatly appreciate your cooking. My daughter loves potatoes and I am definitely going to make these for her!! Much love and many Blessings from Grand Canyon, Arizona USA😇💖🌵

[@MrPaulsPantry]

Thanks for watching and give my regards to your Daughter, Have a wonderful Christmas.

[@cwilson9636]

Merry Christmas to you too. MR. Paul😇🥰

[@melanieslater1483]

I love this ! I'm cooking on Xmas day and I shall be treating everyone to the best roast potatoes now! Thankyou. I hope you and everyone else has a great day! 👍

[@MrPaulsPantry]

Thank you Melanie. and here's wishing you and yours a very Merry Christmas

[@Anon.5216]

I wish that people would not cut out the name of Christ with an X. Our God is entitled to His name.

[@melanieslater1483]

@@Anon.5216 don't let it bother you💕, god created everything. Even abbreviations 🙂

[@LaurierChat]

Bonsoir Je vais les faire à Noël !Merci

[@Simon_simonics]

Nice looking Roasties my first food I cooked was these, I love a good roast potato and your right, not many people I know cook them as good. A few do. Thanks for sharing your secret. I won't be using it lol I cook them the same as you but if I want them crispy after I boil them a little I shake the pot before adding to the oven. Nothing wrong with your way. All looks tasty.

[@1888starz]

Looks great Paul. I make roast spuds similar to yours but I scrape the spuds using a fork to give extra crisp (after cooking 5 minutes. I use duck fat which is also lovely. But I will definitely try adding bi-card soda next time I make them. Thanks for sharing.

[@GolDreadLocks]

@1888starz, I have just learned something from you now! Communication is key to learning, thanks for your tip! I love Mr.Paul, he is everything a teacher should be, clear, passionate, patient, enthusiastic, captivating... just to name a few!

[@MrPaulsPantry]

Thank you for you very kind words

[@spark5012]

Sounds like a good recipe. Thanks for sharing.

[@TheGinamac79]

Ready to Move in 🤗🫠😉 I'm in Palm Springs California area. Cold here this morning 40 degrees 🥶 watching your delicious recipe is perfect! Thank you Sir for sharing your technique and great food. 👍 😘

[@jeniferwinterbine3344]

Hi Mr Paul, That’s an excellent idea of how to create crispy roast potatoes! I cook two sorts of roast potatoes, some as crispy as possible for my partner, so I’m certain that he’ll absolutely love them when I try your recipe. However, I have to admit that I’m a bit of a heretic about roast potatoes, because I like mine done in the pan with the roast so they are brown and juicy but bot very crispy at all, and waxy on the inside, not fluffy. LOL (They taste delicious though, due to all the juices from the roast. ) My mother always made her roast potatoes crispy, and after I left home it took me quite a while to learn how to NOT cook them that way too. Then, when years later my husband had his first family meal at my parents house, he asked, almost indignantly, “Why don’t youcook roast potatoes like your mum does?” So, I had to then painstakingly re-learn how to make them crispy. LOL

[@MrPaulsPantry]

Thanks for watching and for taking the time to comment, it¡s very much appreciated.

[@jeniferwinterbine3344]

@Queenie Maja Thank you Maja.

[@dawnplough1458]

I'm so happy I found you and I can hardly wait to try this. Thank you for sharing 😊

[@lulumoon6942]

Absolutely lovely potatoes, and clearly worth every step, thank you! 👍❤️🤤

[@MrPaulsPantry]

Glad you enjoyed it Lulu, thanks for watching

[@paulesterline5714]

I have used your secret ingredient, and it works out very well! So very yummy!!!! Thank you for putting this together!

[@MrPaulsPantry]

You are so welcome Paul and thank you for your feedback, I really do appreciate that.

[@2010lrain]

Looks good. I'm proud of my roast potatoes too. I don't use bicarbonate though. A light dusting of cous cous gives a crusty potato as well.

[@steve6375]

Exactly! cous cous is the secret ingredient, plus use the oil\fat from the roasting tin (or saved previously).

[@stuffstuffstuffyay]

fabulous as always - Thank you so much Mr. Paul

[@MrPaulsPantry]

You are very welcome, thanks for watching. Have a wonderful Christmas.

[@andydriscoll1903]

Another good one, thanks, but I have a use for the peelings especially the thicker ones, dry them and drop them in the deep fat fryer, they a great beer snack!

[@MrPaulsPantry]

Sounds good Andy, but I prefer to compost them, they're much more productive that way. Thanks for watching.

[@vickibonilla4510]

What a great idea. You have made me so hungry. Thanks for your tips.

[@alisafournier2547]

Thank you Mr. Paul for crispy potatoes and sharing your secret recipe with us 😊 🇨🇦

[@MrPaulsPantry]

My pleasure!! Alisa, thanks for commenting.

[@romans8385]

The potatoes look scrumptious. Thank you for the primer. Happy New Year to you and yours!

[@pj2.085]

Your channel just came up in my feed. I just subscribed because these potatoes look delicious. I’m looking forward to trying out your recipe! Yummy!💕

[@MrPaulsPantry]

Thanks for subscribing and for taking the time to comment, it's much appreciated.

[@lovdolls]

I will try this thank you Mr. Paul. I live in Alaska and grow Yukon Golds they are wonderful potatoes to use for just about anything. I would say potatoes are my favorite food.

[@GeeWhizRS]

Nice tip Paul, will try that. I use duck fat. Top tip when you’ve finished is to filter the duck fat through one sheet of kitchen roll in a sieve and it come out perfectly clear for reuse. 👍

[@MrPaulsPantry]

Good tip, thanks

[@maxtraks]

Doesn't look like any oil left. It all soaked into the potatoes! These must be about 500 calories per serving.

[@GeeWhizRS]

@@maxtraks lubrication for the soul. 😂

[@VickiTakacs.]

@@maxtraks Boy I hope so. My brain needs fat.

[@YeshuaKingMessiah]

@@VickiTakacs. exactly

[@SunkissedMalice]

I'm trying this out right now, along with peameal bacon and egg breakfast. Yum! 😋 I have great expectations now because of your wonderful little secret. Velveting potatos? Brilliant! 😉 Thank you so much. ❤

[@mrichards2211]

Hello Mr. Paul. New subscriber. I love cooking and trying things. These potatoes look so good. I will need to make these in the nearest future. Thanks for the great tips! Came across your video in my feed. Enjoyed it. 🔥 ❤️

[@MrPaulsPantry]

Thanks and welcome, also for subscribing,

[@Improveng1]

Nice one Mr. Paul...and yes, they do look very crispy and delicious. 😄😄👍👍

[@Ameenah69]

Thank you for the tip! Definitely going to try this! The potatoes looks so delicious 💔

[@rayraman3243]

They look so delicious. Thank you for sharing the recipe, Paul!

[@SleepyCatCottage]

Thank you for this great video. I lived in London for several years and had the good fortune of eating these divine potatoes several times. When I returned home to the States, i tried to fix them myself but never got the results i wanted. So now you have walked me through every step and provided the secret tips i am confident my potatoes will turn out perfect from now on. My husband will be thrilled on Christmas when i serve them. I can almost taste them now. On a side note...when in London i was amazed at the many different varieties of potatoes that appeared in the grocery store. Some of them sold out so quickly i learned to buy them right away. It was wonderful being able to test them all out. Back in the US i was so disappointed when i could not get but a few varieties. Often times the potatoes are labeled just red or white...no mention of the specific variety. What a let down. Also, parsnips are not the beauties i got use to in your country. So many things i miss...😢No yummy little mince pies for Christmas here😢😢. Thanks again for your video on crispy roasted potatoes. Happy Christmas !🎄🎄🎄

[@MrPaulsPantry]

Thanks for your interesting comment. Here in Spain it's the law place of origin and the variety MUST be displayed. A very Happy Christmas you you and yours too,

[@ivajai1]

What is the American version of that soda he’s using?

[@YeshuaKingMessiah]

@@ivajai1 baking soda

[@YeshuaKingMessiah]

Roasted tubers are so good I throw them alongside the meat n oh MY Parsnips Rutabaga Carrots Turnips Celery Even radish Whole button mushrooms too

[@cynthiaciamarra3597]

I have been looking for for this recipe. You caught my I when you said secret! Just saw your secret in another video. Only she didn’t dry the potatoes! Thank you!