The BEST Crispy Roast Potatoes
This is how to cook the BEST Crispy Roast Potatoes. One of the most important sides on any roast dinner.
Full recipe plus tips on making ahead here:
Ingredients for the Roast Potatoes:
2 1/4 lbs (1kg) floury potatoes - such as Maris Piper or red-skinned Rooster potatoes
1/2 cup (120g) lard or duck fat (use vegetable oil instead for a vegetarian version)
1 tsp Maldon salt
1 tbsp fresh thyme leaves
#RoastDinner #CookingShow #Recipe
These Are The Best Roasted Potatoes In The World | Epicurious 101
Professional chef and culinary instructor Frank Proto returns, this time demonstrating how with a little know-how and a couple of extra steps, you can make the best roasted potatoes you've ever had.
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
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Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Roasted Potatoes 101
0:23 Chapter One - Prep Potatoes
2:05 Chapter Two - Parboil
3:48 Chapter Three - Frying
6:00 Chapter Four - Roasting
7:50 Time To Taste
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The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats
In this video, Kenji López-Alt teaches you how to roast the best potatoes of your life. These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We've tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you.
Full recipe:
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The Ultimate Chef Guide to Perfect Roast Potatoes
Unlock the secret to achieving perfect Christmas roast potatoes with Will's expert guidance in this must-watch video. Learn the step-by-step process to create crispy-on-the-outside and fluffy-on-the-inside roast potatoes that will steal the show at your holiday feast.
Join Will as he shares his culinary wisdom, offering invaluable tips and techniques that guarantee success. From choosing the right potatoes to mastering the roasting process, this video covers every detail to ensure your Christmas meal is a resounding success.
Make this holiday season memorable with these roast potatoes that will leave your guests craving for more. Discover how a few simple steps can elevate your Christmas dinner to a gourmet level.
Don't miss this opportunity to impress your loved ones with the perfect Christmas roast potatoes. Hit play now and let's make this holiday season a culinary masterpiece.
VIDEO CHAPTERS
00:00 - Intro
00:06 - Preparing the Potatoes
01:20 - Boiling the Potatoes
03:11 - Draining & Steaming the Potatoes
04:55 - First Roast
06:04 - Second Roast
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You will never eat Crispy Roast Potatoes ANY other way!! | Chef D Wainaina
These super crispy roast potatoes come together in 3 simple steps, first blanch, shallow fry and finish in the oven.
I enjoy these potatoes occasionally and they are just so delicious.
INGREDIENTS
2 lb. Yukon gold potatoes, peeled , washed and cut in halves .
1 Lemon , cut in half
1 Tsp Mixed herbs ( Thyme, rosemary and oregano ) or Italian seasoning
1 Tsp Kosher salt
1 Tsp Ground black pepper
1/2 Tsp Chili powder
1/4 C Vegetable oil
Fresh Cilantro, chopped for garnishing
British Roast Potatoes recipe - The Perfect Christmas Dinner side dish
These are the potatoes I used to make at the start of my career in Michelin starred British pubs back in the late 2000's. Not much has changed and they still go down a treat with my family and friends.
Learn the process and techniques Auntie Liz uses to make her Sunday Roast style Potatoes (to her preference). Share this video and leave us a comment if there's another dish or side or recipe you'd like us to cook!
Recipe:
Perfect Roast Potatoes
Ingredients:
1-2kg King Edward potatoes (or can use Maris piper or floury variations) - peeled/washed/remove any black, dark spots
150ml-200ml goose fat (or duck fat, beef dripping or vegetable oil)
Rosemary/Thyme
1 x large bulb of garlic
Salt to season
Method:
1. Preheat oven to 210c
2. Cut your potato into equal sizes, cutting extra edges onto the potato
3. Par-boil the potatoes in cold water +, 1 whole bulb of garlic seasoned with a lot of table salt, then turn down to a gentle simmer for approx 15-20 minutes or until your knife has just a little resistance in the middle.
4. CAREFULLY strain, keeping the garlic, and rough the potatoes to create those fluffy edges.
5. Leave to steam for at least 20 minutes or until cool. * You can freeze these at this point for another day*.
6. Add your roasting tray into the oven to pre-heat for 5 minutes with the fat to heat up.
7. Add the garlic, potatoes, herbs and season well with table salt, giving the potatoes a good turn in the hot fat to coat.
8. Roast on high heat for 1 hour, turning them halfway.
9. Discard any herbs, and serve straight away with the roasted garlic.
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