At a microscopic level baking soda is going to extend the surface of the potatoes by altering it , making it rough instead of smooth ,so there will be more contact with oil that is why they are so crispy . It is like when pastas are produced with a mould made of bronze , the bronze is going to make the surface rougher and so more sauce like your tomato sauce is going to stay on the pasta . Always try to buy those pasta , it is usually indicated on the package .
The biggest problem that most people have with roast potatoes is that they have one oven and they roast their potatoes along with the meat. That just creates a very humid oven, so crisp potatoes are nigh impossible to achieve. I cook mine until they start to turn golden brown (along with the meat in the oven) then remove them, finish the meat cooking and remove that to rest.... turn up the oven temp a bit and finish the potatoes as the meat stands... in what is now a dry oven. Bicarb is helpful too, yes - but for those who like to prep ahead, freezing par boiled potatoes ahead of the day is also a sure fire way to get that crumbly, crispy potato. I really like the rosemary salt idea!
And if you're like my mum, you end up with a humid oven that she then constantly pulls the potatoes out of, sits them on the door, pushing them around, letting all the heat out and screaming 'why wont they cook' 🙄
I know most people love the turkey and ham on their Christmas plate, but for me, a perfect roast potato steals the show every time. Looking forward to seeing the rest of this series Jack. Lee :)
@@invisiblekid99 I have to admit, I'm the same. We don't really eat much meat in my house. And when we do, it's usually chicken maybe once a week. For about 20 years, I only had the sides on Christmas and no turkey at all. If someone told me the Christmas Turkey was ruined, I'd be happy enough as long as there are roasties and veg, lol. Enjoy your Christmas Dinner tomorrow. I know we will. Lee :)
I literally just did a batch of these potatoes using regular oil, and they are fantastic! So much so, that I am on the hunt for goose fat so I may cook another batch for a potluck this afternoon. Thank you, so very much, for giving me another "Go To" recipe for my toolkit!
A chef showed me how to cook Roast Potatoes.Believe his roast spuds were out of this World. Royalty and Nobility would have them all the time.❤️❤️❤️❤️❤️.
I've always parboiled my potatoes before roasting, and they're nice and crispy, but thanks for the baking soda tip too. Will add some next time. Looking forward to your next video as always.
I've sent a link to this video through to a South Island relative who is in change of their Christmas dinner this year. It will work soooooooooo well for them. Thanks so much for sharing. Cheers from the Whangaparaoa.
I use a similar method with chips/fries. I just place the chips in cold water in a pan. Leave the pan on ring at max temp for 7 mins. Then place chips in oven dish. Sprinkle with plenty of extra virgin olive oil then oven roast at 160C for 35 mins. And they come out perfect. I tried adding baking soda and salt as this guy recommends. It does indeed make the surface of the chips more crispy, and makes them softer inside as well. However, I think I prefer the way I do them, and it involves less work and fewer ingredients.
I am going to make these this evening for friends coming over for dinner. It's a cold rainy extremely windy day in Ottawa, Canada no snow yet but being a Brit the rain is just fine with me...except the wind!
I saw the video title come up and immediately knew that I didn’t need to watch it. No one in the history of the universe makes better roast potatoes than my wife.
Been doing my potatoes just like this, but omit the baking powder and lightly dust the cooked spuds in semolina before roasting. Semolina helps them crunch if you don't want to use heaps of oil / fat. I do 2kg for my family and it's only just enough.
Great method, thanks Jack. I used cold water par-boiled in my kettle as, unfortunately, with my hot water system the water is only good for washing yourself or clothes but not for cooking!
Hahaha, I was just getting ready to re-watch on of your previous crispy potatoes vids! You read my mind!!! I already have my duck fat ready. Thanks Jack, and Happy Holidays!
A mixture of goose/duck fat and veg oil works best. The animal fat adds flavour but the veg oil makes them crispier. A couple of other tips: i) Before shaking the boiled potatoes, drizzle them with a little oil first. That causes the bits of surface potato that break off to adhere back onto the potatoes, giving more surface area for crunchiness. And less wasted mess in your pan... ii) allow the potatoes to sit in the fat for a few moments after taking them out of the oven - they soak some of it up and become less 'dry' inside.
Glad you are doing these again. Definately well worth it at the table on the big day. I am already searching through the back catalog for the stuffing...
Very nice. The rosemary really does add a great dimension to roast potatoes. Guessing these spuds were floury as opposed to waxy? I find British Baking Potatoes make the best roasties....Merry Christmas CJO...I'm confident you are going to eat very well this Xmas!
@@ChefJackOvens just had Multiy Toxic got a out huge had restricted breathing when to five specialist over five years until I got a specialist that said yes now out of Hospital got discharged now getting over Cov 19 that I got in Hospital. Two more day of pills then I can fly take care
Will try it for sure - 1 thing I must say, don't spill the hot water directly over the sink drain, the steam goes back up into the strainer and potatoes. Kitchen sinks are packed with bacteria :S
Ok nice one, it’s the same process I use but the baking soda is new Jack, I’ll give that a whirl this weekend. I don’t have many left in the freezer 👍🇬🇧
Jack the video I saw says not to add the salt with the bi carb. You might want to try it to see if it makes a difference. I want say that I’m happy your channel has blown up to over 1/2 million subs in such a short time. I was there almost from the beginning but I lost you Jack. Although I have notifications turned on I wasn’t getting a video from you and as time went on I couldn’t remember the name the of channel. I did look for you a few times. I even thru my list but I have so many subscriptions I struggled to find you there too. Today you came up on my feed. I clicked immediately. I’m happy I found you again. Your one of my favourite cooks. Only one thing I have to complain about. You are saying parchment paper and not baking paper. Lol Are you still In Adelaide?
I saw on a recipe site that after par boiling for 20 minutes, they placed the potatoes in the fridge overnight. After doing that i finally got crispy baked potatoes after years of failing. I guess they dry out in the fridge. Addition of baking soda increases the crispiness. But in the fridge overnight after boiling was the solution for me.
That’s does work well but for this you don’t have to. It also depends on how much time you have. Like I said in the video you can store them in the fridge after roughing them up which is what you’re talking about 👌
@@ChefJackOvens Wow i got a reply. Nice. Yep after par boiling and then draining the water, overnight in the fridge gave me crispy baked potatoes. I was almost going to give up until i saw the leaving in the fridge overnight trick. I guess the fridge dries out the surface. I have a frost-free fridge which could be important. For dummies like me, overnight in the fridge is the trick. Bicarb soda in the water helps.
Try potatoes cut into halves or quarters, lightly coated in olive oil and herbs of choice at 180C for 10mins then 7-10mins on 190C. Cooked in air fryer not oven.
HAHA Thank you!! I was scrolling to see if anyone else saw this before I commented- looks like most people don't know a Russet from their --- It would have been irrelevant except he explains the reason for using russets is their high starch content- yellow potatoess are decidedly waxy- even so- they appear to be delicious but still - not very browned- can't wait to try this with an actual russet-
Yum . And thank you for all your great tips that I would otherwise never know about such as the Bi-carb . But most of all just thank you for the very precise and in-depth instructions on every little part of everything you show us . I love that 💗
Great video but the biggest thing that changed my roasties was to have a low sided pan. Bigger pans full with potatoes meant they steamed and it was a mare to get them crispy. You also need half the fat.
I definitely agree with that! I noticed with the smaller pan they obtained more colour and had a better shell. I also didn’t use as much fat and didn’t heat it prior. It was a good test
Hey, i foudn youur channel 2 days ago and just tried the avocado wraps (without avocado) and they where amazing!! especially with the ranch souce thanks alot and keept it up
You can make these better if u flip them every so often in the oven. Making each side of the potato crispy and the inside will still be smooth like mash potatoes. I’d rather them be crispy all the way around but good job. This recipe is easy to find and I believe he modified it for his channel. The potatoes I use I only cut them into 3 pieces per potato. Not 6 pieces like his is. But good job man. They still look fantastic. I also like the end with the herbs and salt. U helped me better my game at making crispy pan seared boiled fried potatoes.
@@patriciatreslove146 lol. When he said turn them, I thought he meant the pan itself, not the potatoes. So flip the potatoes in the pan every 15 mins. 🤷🏾♀️. Thanks!
These are definitely going on my Sunday/Christmas lunch menu Jack, my only concern is keeping them warm/reheating them, will they lose their 'crunch'? Love your content mate.😋
Hi Jack I need advice please I want to make hash browns. I can't get corn starch anywhere at the moment sometimes shops have delays getting stock in for a little while. Could I use corn flower in place of corn flour or do you suggest anything else thanks
Ken the rosaries were a flop. After 1 hour at 375 in a connection oven they were just as white as when they went in. What was wrong. We measured everything as you said.
Looks really good and I love crunchy potatoes.I’ve just turned vegetarian and am looking forward to this treat! But!!!I won’t cook the potatoes like you did. With the cooking water you got rid of the good stuff that’s in them!!!
At a microscopic level baking soda is going to extend the surface of the potatoes by altering it , making it rough instead of smooth ,so there will be more contact with oil that is why they are so crispy .
It is like when pastas are produced with a mould made of bronze , the bronze is going to make the surface rougher and so more sauce like your tomato sauce is going to stay on the pasta . Always try to buy those pasta , it is usually indicated on the package .
The biggest problem that most people have with roast potatoes is that they have one oven and they roast their potatoes along with the meat. That just creates a very humid oven, so crisp potatoes are nigh impossible to achieve. I cook mine until they start to turn golden brown (along with the meat in the oven) then remove them, finish the meat cooking and remove that to rest.... turn up the oven temp a bit and finish the potatoes as the meat stands... in what is now a dry oven. Bicarb is helpful too, yes - but for those who like to prep ahead, freezing par boiled potatoes ahead of the day is also a sure fire way to get that crumbly, crispy potato.
I really like the rosemary salt idea!
And if you're like my mum, you end up with a humid oven that she then constantly pulls the potatoes out of, sits them on the door, pushing them around, letting all the heat out and screaming 'why wont they cook'
🙄
I know most people love the turkey and ham on their Christmas plate, but for me, a perfect roast potato steals the show every time. Looking forward to seeing the rest of this series Jack. Lee :)
Give me the best roast and veg and I'm happy without any protein tbo, oh, and rich gravy.
@@invisiblekid99 I have to admit, I'm the same. We don't really eat much meat in my house. And when we do, it's usually chicken maybe once a week. For about 20 years, I only had the sides on Christmas and no turkey at all. If someone told me the Christmas Turkey was ruined, I'd be happy enough as long as there are roasties and veg, lol. Enjoy your Christmas Dinner tomorrow. I know we will. Lee :)
Correct
@@invisiblekid99 my mum did the most amazing gravy,, as with many mums no fancy stuff just plain old fashioned gravy
@@CraftyLoops and that’s if people can afford it at the moment
I literally just did a batch of these potatoes using regular oil, and they are fantastic! So much so, that I am on the hunt for goose fat so I may cook another batch for a potluck this afternoon. Thank you, so very much, for giving me another "Go To" recipe for my toolkit!
Thank you. Yes, goose fat is not easily available where I’m from, so this is very helpful.
@@buggyboogle9 can is great too
A chef showed me how to cook
Roast Potatoes.Believe his roast
spuds were out of this World.
Royalty and Nobility would have
them all the time.❤️❤️❤️❤️❤️.
And are you going to tell us more - or leave us thinking you made this up?
Looks absolutely gorgeous and delicious.
Thank you 🙏
I've always parboiled my potatoes before roasting, and they're nice and crispy, but thanks for the baking soda tip too. Will add some next time. Looking forward to your next video as always.
I've sent a link to this video through to a South Island relative who is in change of their Christmas dinner this year. It will work soooooooooo well for them. Thanks so much for sharing. Cheers from the Whangaparaoa.
i love roasted potatoes and this year will be the 1st time i use gooes fat.. i carnt wait! they look stunning !
Goose and duck fat are so good
I use a similar method with chips/fries. I just place the chips in cold water in a pan. Leave the pan on ring at max temp for 7 mins. Then place chips in oven dish. Sprinkle with plenty of extra virgin olive oil then oven roast at 160C for 35 mins. And they come out perfect.
I tried adding baking soda and salt as this guy recommends. It does indeed make the surface of the chips more crispy, and makes them softer inside as well. However, I think I prefer the way I do them, and it involves less work and fewer ingredients.
I am going to make these this evening for friends coming over for dinner. It's a cold rainy extremely windy day in Ottawa, Canada no snow yet but being a Brit the rain is just fine with me...except the wind!
I saw the video title come up and immediately knew that I didn’t need to watch it. No one in the history of the universe makes better roast potatoes than my wife.
Been doing my potatoes just like this, but omit the baking powder and lightly dust the cooked spuds in semolina before roasting. Semolina helps them crunch if you don't want to use heaps of oil / fat. I do 2kg for my family and it's only just enough.
Keep it up man! Great idea with christmas recipes.
Thank you 🙏
Plenty of ideas , thank you for sharing
Thank you Chef Jack for putting the measurements in the American system like Lbs, Oz, Spoons, Cups etccc.
😘🙋🏻♀️🙏🏻
🙌🙌
I luv crispy roasted potatoes! One of lifes greater pleasures!
It really is
Great method, thanks Jack. I used cold water par-boiled in my kettle as, unfortunately, with my hot water system the water is only good for washing yourself or clothes but not for cooking!
Wow, thankyou. They were such a success... Exactly as per your film, we used duck fat. Xmas 2022 was perfect with these potatoes... Thank you.
Will give it a go this week , cheers !
Please enjoy 😊
Great recipe
Thank you John!
perfect timing for this one, was about to make some soon
I do more or less what you do, except have never tried baking soda. I shall try that tonight.
Thanks Jack, these look great
I also sprinkle a bit of tumeric and it gives a nice golden colour too
Just done your potatoes and they were great the best ever we’ll done and thanks
Hahaha, I was just getting ready to re-watch on of your previous crispy potatoes vids! You read my mind!!! I already have my duck fat ready.
Thanks Jack, and Happy Holidays!
A mixture of goose/duck fat and veg oil works best. The animal fat adds flavour but the veg oil makes them crispier. A couple of other tips:
i) Before shaking the boiled potatoes, drizzle them with a little oil first. That causes the bits of surface potato that break off to adhere back onto the potatoes, giving more surface area for crunchiness. And less wasted mess in your pan...
ii) allow the potatoes to sit in the fat for a few moments after taking them out of the oven - they soak some of it up and become less 'dry' inside.
Glad you are doing these again. Definately well worth it at the table on the big day. I am already searching through the back catalog for the stuffing...
I’ll be doing quite I few. Going to be remaking a few of them too but making sure they’re so much better 🙏
Thank you! Potatoes are a staple in my household. I always enjoy finding new ways to cook them 😋
THANK YOU CHEF JACK!!!
It’s a pleasure
Very nice. The rosemary really does add a great dimension to roast potatoes. Guessing these spuds were floury as opposed to waxy? I find British Baking Potatoes make the best roasties....Merry Christmas CJO...I'm confident you are going to eat very well this Xmas!
GAME CHANGER, i'm ready for this series 🎄🎄🎄
Legends! 🙌🙌
Superb. How many years have I been roasting potatoes? Well, now they will be just a bit better. Subscribed.
Thank you so much 😊
Hi from South Africa! Thanks for the amazing content :)
Hello from Australia! Thank you so much!
Gawd that crunchy sound. That's just showing off.
I like mine brown and crispy. After par boiling and draining I sprinkle with salt, shake and add to hot oil
You said you leave them in the oven for another hour, is that at 200 degrees celcius ?
They only go in for an hour turning every 15-20 mins
You are so brilliant ❤
Wow those look incredible!
They’re so so good! I highly recommend
Top Potoroos mate. I feel like diving in already many thanks for sharing this nice looking dish.😊
Cheers mate! Hope you’re well
@@ChefJackOvens just had Multiy Toxic got a out huge had restricted breathing when to five specialist over five years until I got a specialist that said yes now out of Hospital got discharged now getting over Cov 19 that I got in Hospital. Two more day of pills then I can fly take care
I will try this. Thanks
Thank you Chef Will Poulter
I’ll take that as a compliment haha 😂
Great video as always mate!
Thanks mate!
So glad you're carrying these videos on mate 🙌🙌
For the month of December most will be Christmas recipes 🙏🙏
I made it, it was nice, thank you!❤
Will try it for sure - 1 thing I must say, don't spill the hot water directly over the sink drain, the steam goes back up into the strainer and potatoes.
Kitchen sinks are packed with bacteria :S
Awesome potatos chef turkey fat try and fined some of that that so cool man U Work hard
Thank you 🙏 turkey fat is hard to get unless you make it yourself
Thanks so much they look fabulous definitely going to try this.
Ok nice one, it’s the same process I use but the baking soda is new Jack, I’ll give that a whirl this weekend. I don’t have many left in the freezer 👍🇬🇧
The baking soda is a game changer! Definitely try it 🙏
Good evening. These look yummy. Any suggestions for fat to use that is vegetarian? Can the same results be had with olive or vegetable oil? Thanks!
Vegetable oil works wonders too 🙏🙏
Jack the video I saw says not to add the salt with the bi carb. You might want to try it to see if it makes a difference.
I want say that I’m happy your channel has blown up to over 1/2 million subs in such a short time. I was there almost from the beginning but I lost you Jack. Although I have notifications turned on I wasn’t getting a video from you and as time went on I couldn’t remember the name the of channel.
I did look for you a few times. I even thru my list but I have so many subscriptions I struggled to find you there too. Today you came up on my feed. I clicked immediately. I’m happy I found you again. Your one of my favourite cooks. Only one thing I have to complain about. You are saying parchment paper and not baking paper. Lol
Are you still In Adelaide?
I use duck fat love the idea of putting rosemary in oven thank you .
I saw on a recipe site that after par boiling for 20 minutes, they placed the potatoes in the fridge overnight. After doing that i finally got crispy baked potatoes after years of failing. I guess they dry out in the fridge.
Addition of baking soda increases the crispiness. But in the fridge overnight after boiling was the solution for me.
That’s does work well but for this you don’t have to. It also depends on how much time you have. Like I said in the video you can store them in the fridge after roughing them up which is what you’re talking about 👌
@@ChefJackOvens Wow i got a reply. Nice. Yep after par boiling and then draining the water, overnight in the fridge gave me crispy baked potatoes. I was almost going to give up until i saw the leaving in the fridge overnight trick.
I guess the fridge dries out the surface. I have a frost-free fridge which could be important. For dummies like me, overnight in the fridge is the trick. Bicarb soda in the water helps.
I'll try baking powder never done that sounds like a good tip thanks
They look gorgeous.
They’re so good! Thank you 🙏
I can't wait to have them on my Christmas dinner plate either, so I'm gonna do 'em tamorra with a roast pork.. They look amazin' thx fer sharin'
I almost passed out when I heard that crisp 😂 I’ll definitely give these a try for Christmas and let you know how it goes!
One hour in the oven is excessive. I use the broil option as you only are looking for the crisp.
Thank you for your recipe Everyone loves the roasties for Xmas lunch Merry Christmas xx
Thank you so much, very good.
Try potatoes cut into halves or quarters, lightly coated in olive oil and herbs of choice at 180C for 10mins then 7-10mins on 190C. Cooked in air fryer not oven.
Definitely looks delicious!
loved the recipe
holy smokes those look good!
They’re amazing! So crunchy and so fluffy
@@ChefJackOvens you can really hear it when they're cascading into the bowl, incredible stuff
Your gold potatoes are blushing at being called russets ☺️
HAHA Thank you!! I was scrolling to see if anyone else saw this before I commented- looks like most people don't know a Russet from their --- It would have been irrelevant except he explains the reason for using russets is their high starch content- yellow potatoess are decidedly waxy- even so- they appear to be delicious but still - not very browned- can't wait to try this with an actual russet-
Yum .
And thank you for all your great tips that I would otherwise never know about such as the Bi-carb .
But most of all just thank you for the very precise and in-depth instructions on every little part of everything you show us . I love that 💗
ME TOO, SUCH A GREAT INSTRUCTOR❣
Excellent result👌
Oh Jake. You make me soooo hungry. Love your videos. Will definitely be trying a lot of them. Thank you.
I sprinkle garlic salt on too yum 😋
The rosemary salt is a great shout! I’m having that
Amazing as always ! Great effort !!
I'm so happy about your Xmas recipes, looking foward to more. These potatoes are definitely on my Xmas day menu now. Thanks Chef! 👍
What's this xmas you speak of?
Well done mate - this is awesome - I would love to see how you do a roast beef Sunday lunch sirloin joint also please if you get a spare moment 😃😃
Great video but the biggest thing that changed my roasties was to have a low sided pan. Bigger pans full with potatoes meant they steamed and it was a mare to get them crispy. You also need half the fat.
I definitely agree with that! I noticed with the smaller pan they obtained more colour and had a better shell. I also didn’t use as much fat and didn’t heat it prior. It was a good test
Simply simple this recipe and so delicious..crunchy outside and soft inside😋😋👍👍
These look awesome!
I added baking soda the other day like this chef says it gives a nice crispy potatoe
Just in time ❄️❤️
Christmas doesn’t feel the same in Australia it’s been 35.c today haha 😂
How about putting the seasoning in during the last third of backing?
You definitely can but I always season them at the end. The choice is yours 🙏
@@ChefJackOvens Cheers, Jack. Thanks for all your great vids
Yummmm loved this video
🙏🙏
Did my spuds your way and they turned out very crunchy and delicious. Thank you🥰 I will continue to use your method
Adore your channel, keep it up man! 👌🏻
Thank you so much 🙌🙏
You are a great 👩🍳 because everything you made are so easy. Thanks so much 👩🍳 Jack🙏Can you also use Ghee?
It’s great to hear! Thank you 🙏
Hey, i foudn youur channel 2 days ago and just tried the avocado wraps (without avocado) and they where amazing!! especially with the ranch souce
thanks alot and keept it up
Thanks for this.
My pleasure!
You can make these better if u flip them every so often in the oven. Making each side of the potato crispy and the inside will still be smooth like mash potatoes. I’d rather them be crispy all the way around but good job. This recipe is easy to find and I believe he modified it for his channel. The potatoes I use I only cut them into 3 pieces per potato. Not 6 pieces like his is. But good job man. They still look fantastic. I also like the end with the herbs and salt. U helped me better my game at making crispy pan seared boiled fried potatoes.
I said to flip them
Jack did say to turn them every 15 minutes, believe me they are crispy all the way round.
@@patriciatreslove146 lol. When he said turn them, I thought he meant the pan itself, not the potatoes. So flip the potatoes in the pan every 15 mins. 🤷🏾♀️. Thanks!
1:49 what does this mean? is water at a boil or not
Can you do a video about your knives. They look amazing!!
I so want to eat those now.
They’re so good!
where do you get those pots n pans though?
These are definitely going on my Sunday/Christmas lunch menu Jack, my only concern is keeping them warm/reheating them, will they lose their 'crunch'? Love your content mate.😋
Hi Jack I need advice please I want to make hash browns. I can't get corn starch anywhere at the moment sometimes shops have delays getting stock in for a little while. Could I use corn flower in place of corn flour or do you suggest anything else thanks
Ken the rosaries were a flop. After 1 hour at 375 in a connection oven they were just as white as when they went in. What was wrong. We measured everything as you said.
Just cooking these now with the new yorkshire pudding recipe!
Awesome to hear! Please enjoy
@@ChefJackOvens They came out great - best Yorkshires ever - have shared with the family for Xmas dinner xx
Perfect! Thank you so much 😊
Nom Nom. Looking delish!
Your description of ingredient and cooking is on point very helpful thankyou.
Great to hear it’s helpful to you
Wat a grinder which brand!!,wireless
Hey Jack, what size are your meal-prep containers?
Hey! These are 750ml
I am now so hungry!
Looks really good and I love crunchy potatoes.I’ve just turned vegetarian and am looking forward to this treat!
But!!!I won’t cook the potatoes like you did. With the cooking water you got rid of the good stuff that’s in them!!!