Hey, Genius fans -- Kristen is hard at work on a new Genius Recipes cookbook for beginners -- and she needs your help coming up with some more recipe ideas. Find out more here: food52.com/blog/25817-why-lara-lee-crispy-soy-ginger-roast-potatoes-are-genius#anchor
I do not peel the ginger, I keep it in my freezer and I grate as much as I want with a microplane grater whenever I want it. It is always fresh and never fibrous with this technique. And I always have it on hand. Never without ginger ! Same thibg for the scallions: I keep them whole in my freezer in a ziploc bag. So handy and delicious !
This recipe looks amazing. I’m thinking of jazzing up my own version of the roast potato recipe it by drizzling kecap manis, adding some sautéed cayenne chillies, chiffonade kaffir lime leaves. Another version I’m thinking would be to do an Indian Manchurian sauce. So keep allxthe same ingredientd, but add a corn starch slurry to soy, white vinegar and sugar and its a salty sweet spicy and sour indo chinese saucy crunchy thing.
I’m having a learning kind of holiday this year, since family isn’t around. My plan is for the latter half of 2021 to be chock full of scrumptious, social fun!
This is the best technique for roasting potatoes! I first learned about it from a Kenji Lopez-Alt recipe on Serious Eats but I'm sure a lot of other people do this. The dressing/sauce idea here is great too - excited to try :)
I have looked at the description, as well as the article linked there, and I do not see a list of things which you are still looking for help on for your cookbook. I would be happy to help with any of them if I can, but well... I wish I could see the list. That said - one of the things I have noticed is that cookbooks that are international often somehow miss to include any form of cuisine from Serbia/Yugoslavia and well, the broader region (as a lot of recepies are shared and there are many variants). I have seen copious Greek, Turkish and Hungarian food shown off. And in the triangle of these cuisines... there is a void in the cooking world and even in the broad cultural spectrum. This is, from what I could tell, a general problem with Slavic cuisine in general (exp. most places show just at most one or two Polish recipes as opposed to dozen Spanish ones, at most one Ukranian recipe as opposed to hundreds of Italian ones ect.). I would love to see more recipes brought into the light from these parts of the world that have unrightfully been cast into the shadows.
U were talking about foods when you are young. I was in school my husband was a police officer and we had two children so there wasn't much money , i would make as a treat macaroni and cheese with peas and tuna. I was able to save alittle money by using block cheddar and canned tuna maybe not the best but used what i had and i know it can be improved upon a side note my 46 yr old son told me recently he hated the peas lol
Beginner cookbook, the page that shows substitutions is most helpful, or how to make your own buttermilk using lemon or vinegar, stuff like that. Conversion charts, are welcome, the herb and meat association what goes with what. Unless your doing vegan only of course. Have fun
I tried the spoon technique but it just didn’t work for me, so I just use a brush to brush off the dirt and then I chop it or grate it and so forth. But I would love to skin it though with the spoon. What did I do wrong? Maybe he ginger is too old,and hence skin is too tough? Help Daisy from SF
@Kristen Miglore Kristen, thanks for the tips it worked. “Scraping towards me” is the game charger... and I saw that in every video I watched when ginger is being skinned, but why did I try to scrape away from me? I felt silly! Thanks again. Happy Holidays to you and your loved ones
PLEASE list ingredients in the order which they are used in the recipe!!! It’s such a small detail but it really makes a difference in the cookbooks I’ve used.
To answer your question I always peel my Ginger just like I also always peel my carrots because the skin of both Ginger and Carrots because depending on how old they are or how they were stored the skins of both can impart a funky taste to your dish and if they are going to be used in making a stock the skins can make them cloudy and that's as Alton Brown would say is not good eats. Seriously I doubt very many people have a heavy bottomed rimmed baking pan other than maybe their roasting pan and truthfully for most of my life I did not have a heavy bottomed roasting pan because I figured that if a thin roasting pan and a cookie sheet was good enough for my mother than it was good enough for me and every chicken or turkey she roasted in her rather thin enamel roasting pan was never burnt had crispy skin and was moist on the inside than why did I need anything different. The only reason I have a very nice heavy roasting pan is my girlfriend gave one to me as a Christmas present and if the truth be told the number one reason I like it is because I prefer it over my Dutch oven and cast iron skillet for frying chicken and or chicken wings and French fries for two reasons the first is surface area and the second is I can use two burners to maintain heat of my cooking oil/fat which is the most important thing for getting consistent light crispy fried foods. I do have a simple alterative if you have an oven with the heat source on the bottom like with a conventional gas oven and some older eclectic ovens and that is I place your top oven rack one slot above the center position of the oven and your bottom oven rack at the center slot of your oven. On bottom oven rack (one in the center oven rack slot) I place my pizza stone and on top of the pizza stone I place a clean empty sheet pan or cookie sheet ( that is equal to or greater than the size of your pizza stone and or pan you are going to be baking in actuality I suppose you could place a piece of heavy duty "tin foil" that is folded so that it is four to six layers thick on top of the pizza stone). What this does is builds a even heating zone in between the two pans to prevent hot spots that can cause burning. I suppose the setup could be reversed for ovens with the heating element on top like many eclectic ovens but since my kitchen has an older gas oven I cannot actually say for sure about pan and pizza stone on top. My second tip is if you are unsure about your ability to shake your drained potatoes in the pot you cooked them in for whatever reason than consider dumping your completely drained spuds into a metal bowl and cover with a pizza pan, sheet pan, cookie sheet, or dinner plate, etc, that completely covers the top of your metal bowl than place a kitchen towel over it and hold the covering pan/plate down and the bowl together and do your shake, shake, shake and then return them to your cooking pot and lid them so that continue to steam The third tip is instead of trying to turn your hot potatoes on rimmed baking pan that has the 400 degree oil on it scoop you cut up boiled/shaken/steamed spuds onto your pan and then use a silicone pasty brush to dab the excess oil from your baking pan onto you taters Side note I love the taste of ginger but if cutting your ginger into match sticks make sure to cut them into very thin and even match sticks because ginger can easily over power a dish and biting into a big piece of ginger can be rather unpleasant. When cutting up ginger a very sharp knife is a must, always square off the side that is contacting your cutting board. Secondly if you have trouble cutting ginger thinly and have a good vegetable peeler (Such as an OXO veggie peeler) than try using that make thin wide strips and stack several strips (or whatever you are comfortable with) and use the tip of a sharp paring knife like an craft-knife to create your match sticks of ginger. This technique also works great with carrots. If you are wondering yes, I have been known to use a craft-knife (actually it a scalpel that you can buy rather inexpensively on Amazon and toss the blade after you are done for the day or when it gets dull. Do yourself and everyone else a favor when you throw away a razor blade place a piece of tape over the sharp edge(s) of the blade and than place the taped blade in a plastic bottle or inside a piece of folded cardboard that you tape shut and write "Sharp" on the bottle or cardboard. I have personally witnessed more than one person get cut badly from reaching in a trash can and "finding" a "blade" in the can or the blade puncture the bag when it was being thrown out so do you and someone else a potentially a big favor if you get my point in the kitchen and incase you are wondering the handle (spend the couple a bucks extra and get a metal handle) is one I purchased just for use in the kitchen. Someone please tell Ms Lara Lee and or the editor of this video that talking with a mouth full of food is impolite and zooming in on a mouthful of food being masticated is not very attractive and in fact is rather disgusting. Lastly to the grammar police I am not a English major and I apologise for incorrect use of words, misspelling of words or other grammatical errors which also includes possible missing words because I know exactly what I meant to type and just can't help it if sometimes my fingers omit typing that word(s). However if you feel the need to make such comments I very kindly suggest before making any derogatory comments or corrections that before doing so walk over to the front door of wherever you lay you head at night and then gripe the door frame with one of your hand (preferably your dominate one) and then grab hold of the door with your other hand open it as wide as possible and slam the door with all of the strength, courage and conviction you can possible muster. If you still have any desires to post a comment about grammar or spelling I beg you to grab ahold of your lower lip with the hand you did not smash in your front door and pull it over your head while swallowing. StaySafe, StayHealthy, and from my family to your Have a Merry Christmas and hopefully a Happier New Year (because let's be honest 2020 pretty much sucked thanks to this F#@&ing virus.)
@Kristen Miglore With due respect this recipe is nothing new.....kindly check out crispy roasted potatoes by Kenji Lopez from Food Lab..... Pls understand I am one of your biggest fan.... Hence I don't want you to make a mistake by adding substandard and copied recipie in Genius collection. Nothing Secret about this ..... Thank you
Hey, Genius fans -- Kristen is hard at work on a new Genius Recipes cookbook for beginners -- and she needs your help coming up with some more recipe ideas. Find out more here: food52.com/blog/25817-why-lara-lee-crispy-soy-ginger-roast-potatoes-are-genius#anchor
I do not peel the ginger, I keep it in my freezer and I grate as much as I want with a microplane grater whenever I want it. It is always fresh and never fibrous with this technique. And I always have it on hand. Never without ginger ! Same thibg for the scallions: I keep them whole in my freezer in a ziploc bag. So handy and delicious !
I keep it8n the freezer also!
I chop scallions and separate the whites from the greens for sauté vs garnish. IN FREEZER BAGS.
Is there a joy greater than scalding hot, golden, brown, delicious, and crispy potatoes? I'll wait...
This recipe looks amazing. I’m thinking of jazzing up my own version of the roast potato recipe it by drizzling kecap manis, adding some sautéed cayenne chillies, chiffonade kaffir lime leaves.
Another version I’m thinking would be to do an Indian Manchurian sauce. So keep allxthe same ingredientd, but add a corn starch slurry to soy, white vinegar and sugar and its a salty sweet spicy and sour indo chinese saucy crunchy thing.
Looks yummy. Will make for sure
Whenever I see Kristen here on Food52 I love watching! Definitely going to try this recipe. I love potatoes a Bazzillion ways!
I’m having a learning kind of holiday this year, since family isn’t around. My plan is for the latter half of 2021 to be chock full of scrumptious, social fun!
Side recipe I like is a roasted carrot with honey, butter and nutmeg brushed on after roasting, then out back in oven till tacky, tastes yummy.
What about the roasted garlic?? What do we do with it??? Thanks
Definitely making these!
This is the best technique for roasting potatoes! I first learned about it from a Kenji Lopez-Alt recipe on Serious Eats but I'm sure a lot of other people do this.
The dressing/sauce idea here is great too - excited to try :)
And @internetshaquille
I have looked at the description, as well as the article linked there, and I do not see a list of things which you are still looking for help on for your cookbook. I would be happy to help with any of them if I can, but well... I wish I could see the list.
That said - one of the things I have noticed is that cookbooks that are international often somehow miss to include any form of cuisine from Serbia/Yugoslavia and well, the broader region (as a lot of recepies are shared and there are many variants). I have seen copious Greek, Turkish and Hungarian food shown off. And in the triangle of these cuisines... there is a void in the cooking world and even in the broad cultural spectrum.
This is, from what I could tell, a general problem with Slavic cuisine in general (exp. most places show just at most one or two Polish recipes as opposed to dozen Spanish ones, at most one Ukranian recipe as opposed to hundreds of Italian ones ect.).
I would love to see more recipes brought into the light from these parts of the world that have unrightfully been cast into the shadows.
U were talking about foods when you are young. I was in school my husband was a police officer and we had two children so there wasn't much money , i would make as a treat macaroni and cheese with peas and tuna. I was able to save alittle money by using block cheddar and canned tuna maybe not the best but used what i had and i know it can be improved upon a side note my 46 yr old son told me recently he hated the peas lol
OMG YUUUMMMM. Xmas dinner worthy. And I do not peel my ginger, I just cut off the dry, knobby bits.
Love your show. It would be better with less ads
Unless it's really woody (sometimes the ginger we can get here is a bit, er, elderly), I generally don't bother peeling.
Beginner cookbook, the page that shows substitutions is most helpful, or how to make your own buttermilk using lemon or vinegar, stuff like that. Conversion charts, are welcome, the herb and meat association what goes with what. Unless your doing vegan only of course. Have fun
If I'm blending it into a marinade for something like Bulgogi, or charring it for Phở, I don't bother peeling.
I tried the spoon technique but it just didn’t work for me, so I just use a brush to brush off the dirt and then I chop it or grate it and so forth. But I would love to skin it though with the spoon. What did I do wrong? Maybe he ginger is too old,and hence skin is too tough? Help
Daisy from SF
@Kristen Miglore Kristen, thanks for the tips it worked. “Scraping towards me” is the game charger... and I saw that in every video I watched when ginger is being skinned, but why did I try to scrape away from me? I felt silly! Thanks again. Happy Holidays to you and your loved ones
roasted garlic missing?
moooooooooooor excitement please
PLEASE list ingredients in the order which they are used in the recipe!!! It’s such a small detail but it really makes a difference in the cookbooks I’ve used.
Nice 😍
@Kristen Miglore 🥀
To answer your question I always peel my Ginger just like I also always peel my carrots because the skin of both Ginger and Carrots because depending on how old they are or how they were stored the skins of both can impart a funky taste to your dish and if they are going to be used in making a stock the skins can make them cloudy and that's as Alton Brown would say is not good eats.
Seriously I doubt very many people have a heavy bottomed rimmed baking pan other than maybe their roasting pan and truthfully for most of my life I did not have a heavy bottomed roasting pan because I figured that if a thin roasting pan and a cookie sheet was good enough for my mother than it was good enough for me and every chicken or turkey she roasted in her rather thin enamel roasting pan was never burnt had crispy skin and was moist on the inside than why did I need anything different. The only reason I have a very nice heavy roasting pan is my girlfriend gave one to me as a Christmas present and if the truth be told the number one reason I like it is because I prefer it over my Dutch oven and cast iron skillet for frying chicken and or chicken wings and French fries for two reasons the first is surface area and the second is I can use two burners to maintain heat of my cooking oil/fat which is the most important thing for getting consistent light crispy fried foods. I do have a simple alterative if you have an oven with the heat source on the bottom like with a conventional gas oven and some older eclectic ovens and that is I place your top oven rack one slot above the center position of the oven and your bottom oven rack at the center slot of your oven. On bottom oven rack (one in the center oven rack slot) I place my pizza stone and on top of the pizza stone I place a clean empty sheet pan or cookie sheet ( that is equal to or greater than the size of your pizza stone and or pan you are going to be baking in actuality I suppose you could place a piece of heavy duty "tin foil" that is folded so that it is four to six layers thick on top of the pizza stone). What this does is builds a even heating zone in between the two pans to prevent hot spots that can cause burning. I suppose the setup could be reversed for ovens with the heating element on top like many eclectic ovens but since my kitchen has an older gas oven I cannot actually say for sure about pan and pizza stone on top.
My second tip is if you are unsure about your ability to shake your drained potatoes in the pot you cooked them in for whatever reason than consider dumping your completely drained spuds into a metal bowl and cover with a pizza pan, sheet pan, cookie sheet, or dinner plate, etc, that completely covers the top of your metal bowl than place a kitchen towel over it and hold the covering pan/plate down and the bowl together and do your shake, shake, shake and then return them to your cooking pot and lid them so that continue to steam
The third tip is instead of trying to turn your hot potatoes on rimmed baking pan that has the 400 degree oil on it scoop you cut up boiled/shaken/steamed spuds onto your pan and then use a silicone pasty brush to dab the excess oil from your baking pan onto you taters
Side note I love the taste of ginger but if cutting your ginger into match sticks make sure to cut them into very thin and even match sticks because ginger can easily over power a dish and biting into a big piece of ginger can be rather unpleasant. When cutting up ginger a very sharp knife is a must, always square off the side that is contacting your cutting board. Secondly if you have trouble cutting ginger thinly and have a good vegetable peeler (Such as an OXO veggie peeler) than try using that make thin wide strips and stack several strips (or whatever you are comfortable with) and use the tip of a sharp paring knife like an craft-knife to create your match sticks of ginger. This technique also works great with carrots. If you are wondering yes, I have been known to use a craft-knife (actually it a scalpel that you can buy rather inexpensively on Amazon and toss the blade after you are done for the day or when it gets dull. Do yourself and everyone else a favor when you throw away a razor blade place a piece of tape over the sharp edge(s) of the blade and than place the taped blade in a plastic bottle or inside a piece of folded cardboard that you tape shut and write "Sharp" on the bottle or cardboard. I have personally witnessed more than one person get cut badly from reaching in a trash can and "finding" a "blade" in the can or the blade puncture the bag when it was being thrown out so do you and someone else a potentially a big favor if you get my point in the kitchen and incase you are wondering the handle (spend the couple a bucks extra and get a metal handle) is one I purchased just for use in the kitchen.
Someone please tell Ms Lara Lee and or the editor of this video that talking with a mouth full of food is impolite and zooming in on a mouthful of food being masticated is not very attractive and in fact is rather disgusting.
Lastly to the grammar police I am not a English major and I apologise for incorrect use of words, misspelling of words or other grammatical errors which also includes possible missing words because I know exactly what I meant to type and just can't help it if sometimes my fingers omit typing that word(s). However if you feel the need to make such comments I very kindly suggest before making any derogatory comments or corrections that before doing so walk over to the front door of wherever you lay you head at night and then gripe the door frame with one of your hand (preferably your dominate one) and then grab hold of the door with your other hand open it as wide as possible and slam the door with all of the strength, courage and conviction you can possible muster. If you still have any desires to post a comment about grammar or spelling I beg you to grab ahold of your lower lip with the hand you did not smash in your front door and pull it over your head while swallowing.
StaySafe, StayHealthy, and from my family to your Have a Merry Christmas and hopefully a Happier New Year (because let's be honest 2020 pretty much sucked thanks to this F#@&ing virus.)
I never peel ginger. I grate it to freeze or thin matchsticks for fresh cooking.
👍👍💐💐💐💐
If I grate my ginger I do not peel….for match sticks I do.
PAM on your oven door
@Kristen Miglore With due respect this recipe is nothing new.....kindly check out crispy roasted potatoes by Kenji Lopez from Food Lab..... Pls understand I am one of your biggest fan.... Hence I don't want you to make a mistake by adding substandard and copied recipie in Genius collection. Nothing Secret about this ..... Thank you
an i have a hard time hearing you. Not the interviews just the recipe part.
I do not peel ginger!
... Why couldn't the author demonstrate the dish?
Good grief, edit this. The technique and recipe look great but dang, this is a movie. Where is the actual recipe? thanks.