Try boiling in water with some bicarbonate of soda. About 5g per 2 lt water, and then when the pots have been shook up, give them a sprinkling of corn flour. Awesomeness.
@@NicksGotBeef Oooo, sorry to hear that. I had a friend who suffered the same, not a fun experience. At least you have found an alternative, potato starch may also be an alternative coating you could try.
I picked up this tip some years ago watching Tom and true to his word, I have never cooked roast potatoes any other way since. Best roast potatoes ever
I have to say these potatoes don’t look as good as the ones I have been making for my family on Christmas day for 20 years. Parboil Maris piper potatoes for 10 mins, colander shake, dry 1 hr, goose fat roast on a tray at 180 degrees for 1 hr with x 3 bastes. Perfect.
So true roast potato is king of Christmas, we holidayed at St Lucia Christmas time last year and had no roastys or Brussels and it just wasn’t Christmas without them
Thank you Tom that was so informative, I’ve been doing the par boil and shake (no it’s not a mum dance move 😂) for 50 years but I was so impressed with these that I’m going to give them a go ..I may be a convert 😊😊happy New year everyone 🎉🎉
The comments on here from people that think they know better 😂 This man has held 2 Michelin stars for years! Do you have any idea of the training, knowledge, determination and sheer prowess that goes into just achieving that reputation, let alone maintaining it! If he says they’re good, you better believe they’ll be AMAZING
Par boil, drain, shake, sprinkle of polenta, salt, pepper, cool. Preheat tray then add oil and keep hot on hob. Add potatoes then coat in the oil and put in oven, turning occasionally until golden and crispy. Best roasties I've ever made. I'm not keen on those where the crispy skin separates from the potato, it should be part of the structure, crispy and fluffy.
Or you just put them in cold water for a couple of hours to remove startch. Take them out of water drizzle some oil in a bowl with potatoes in season with salt, pepper and any other seasoning then put them in the air fryer for 25 to 30 mins on roast. Perfect crispy roast potatoes.
I just tried this method but after cooking the potatoes right through and resting them they did not fluff up at all, I ended up scoring them with a folk🙄
I par boil 10 mins then shake mine in a large metal colander..it really makes them ‘craggy’…have had to stop using goose fat or dripping for health so I now use ‘normal’ olive oil ( not extra virgin) and a really good heavy roasting tray and I get fantastic roasties with good flavour..family and friends absolutely love them..best part of the meal for me …and the rest is good too..
In the forces we added a spoonful of bicarbonate of soda to the water and cooked for five minutes….then drained and cooled then sprinkled with semolina before adding them to hot fat roasting pan .
Thise might taste good but dont look brilliant... think ill stick to par boil and shake. Another considration id if uou are roasting snips and how long they both take..
Anytime some chef tells me that their way (eg to get roast potatoes) is the best way; the only way to get perfection, my reaction is that the chef really has lost credibility. Heston Blumenthal says one way; Jamie Oliver says another; this chef says yet another. Reality is that there are several ways to get good roast potatoes; so why does Tom Kerridge say that any other way is the wrong way? Will he come out and tell everyone clearly that the other chefs are talking rubbish?
With the best intentions, I will end up parboiling the cat and chuffing her in the madness that is cooking on Xmas day. But seriously, I'm a pro and there will be no stress come Christmas... 😬
To be honest, they don't look like they're that special.. much prefer to boil around 10 mins, give em a good shake, into goose fat, sprinkle of salt, cook for 50 to 60 mins.. perfection..Vegetable oil is okay butt potatoes taste oily
My dad has been using this method for years and I’ll be honest - I prefer the boil and shake method 😅 there is more flakey crispness 😋😋
Agreed. Can’t beat the big bits of crisp on the corners you get when you shake
Try boiling in water with some bicarbonate of soda. About 5g per 2 lt water, and then when the pots have been shook up, give them a sprinkling of corn flour. Awesomeness.
@@NicksGotBeef or even a little course semolina :D
@@JoannaHammond unfortunately I'm coeliac so semolina is a no no. But yes I have friends that swear by it....
@@NicksGotBeef Oooo, sorry to hear that. I had a friend who suffered the same, not a fun experience. At least you have found an alternative, potato starch may also be an alternative coating you could try.
I picked up this tip some years ago watching Tom and true to his word, I have never cooked roast potatoes any other way since. Best roast potatoes ever
I have to say these potatoes don’t look as good as the ones I have been making for my family on Christmas day for 20 years. Parboil Maris piper potatoes for 10 mins, colander shake, dry 1 hr, goose fat roast on a tray at 180 degrees for 1 hr with x 3 bastes. Perfect.
100%.
I add a beef stock cube and butter to the water and follow the par boil method. Then roast in beef dripping.
Nomnomnom....
So true roast potato is king of Christmas, we holidayed at St Lucia Christmas time last year and had no roastys or Brussels and it just wasn’t Christmas without them
Granny knows best.
Thank you Tom that was so informative, I’ve been doing the par boil and shake (no it’s not a mum dance move 😂) for 50 years but I was so impressed with these that I’m going to give them a go ..I may be a convert 😊😊happy New year everyone 🎉🎉
Tried this way of cooking them
👍 up from me and household
be cooking me roasties this way
Always now
Like Tom says, using either Juke or Maris Piper potatoes works best.
I use this exact method already only difference is I use goosefat as I like the flavour and think it gives a better crust.
gonna try this
tend to lose a few potatoes with shaking method
Thanks for this vid
The comments on here from people that think they know better 😂 This man has held 2 Michelin stars for years! Do you have any idea of the training, knowledge, determination and sheer prowess that goes into just achieving that reputation, let alone maintaining it! If he says they’re good, you better believe they’ll be AMAZING
Daft people I must say LOL
Just to add some balance to your comment, Gordon Ramsay has 17 Michelin Stars and he makes them a totally different way to Tom Kerridge. Go figure....
where in the UK are you from??
Absolutely gorgeous best potatoes I’ve ever cooked FANTASTIC 👌👌👍🏻👍🏻👍🏻🎄🎄 0:35
Tried Tom’s method yesterday the only difference was I added a chicken stock pot to the water….they turned out delicious!
Par boil, drain, shake, sprinkle of polenta, salt, pepper, cool. Preheat tray then add oil and keep hot on hob. Add potatoes then coat in the oil and put in oven, turning occasionally until golden and crispy. Best roasties I've ever made. I'm not keen on those where the crispy skin separates from the potato, it should be part of the structure, crispy and fluffy.
Or you just put them in cold water for a couple of hours to remove startch. Take them out of water drizzle some oil in a bowl with potatoes in season with salt, pepper and any other seasoning then put them in the air fryer for 25 to 30 mins on roast. Perfect crispy roast potatoes.
What is that roasting dish? I need something that size and shape please
They are £220 😮
Gonna be trying this way this Time
Love everything you do Tom. Your a star x
I’m also going to try this today but with rapeseed oil
I just tried this method but after cooking the potatoes right through and resting them they did not fluff up at all, I ended up scoring them with a folk🙄
Wrong potatoes?
@@knobrotknobrot Definitely Not! I've mastered it since this video!
Tyson Fury is multi talented.
I par boil 10 mins then shake mine in a large metal colander..it really makes them ‘craggy’…have had to stop using goose fat or dripping for health so I now use ‘normal’ olive oil ( not extra virgin) and a really good heavy roasting tray and I get fantastic roasties with good flavour..family and friends absolutely love them..best part of the meal for me …and the rest is good too..
In the forces we added a spoonful of bicarbonate of soda to the water and cooked for five minutes….then drained and cooled then sprinkled with semolina before adding them to hot fat roasting pan .
Thise might taste good but dont look brilliant... think ill stick to par boil and shake. Another considration id if uou are roasting snips and how long they both take..
Anytime some chef tells me that their way (eg to get roast potatoes) is the best way; the only way to get perfection, my reaction is that the chef really has lost credibility. Heston Blumenthal says one way; Jamie Oliver says another; this chef says yet another.
Reality is that there are several ways to get good roast potatoes; so why does Tom Kerridge say that any other way is the wrong way? Will he come out and tell everyone clearly that the other chefs are talking rubbish?
For me this results in a thin dry skin. Which you can see in the vid.
Hahahaha. You probably kiiled him.
With the best intentions, I will end up parboiling the cat and chuffing her in the madness that is cooking on Xmas day.
But seriously, I'm a pro and there will be no stress come Christmas... 😬
Love Tom Kerridge but sorry my Roasties are better.
Interesting thats cold oil is used
Except it heats up when it goes in the dish!!
Heston’s method is better
Not enough oil imo.
It was all good until you said vegetable oil. Goose, duck or beef fat surely?!?!
Yes any of those would work well, we just prefer veg oil🙌
I completely disagree. Parboil/shake method far superior
Veg oil ? No
Always has to be duck or goose fat
To be honest, they don't look like they're that special.. much prefer to boil around 10 mins, give em a good shake, into goose fat, sprinkle of salt, cook for 50 to 60 mins.. perfection..Vegetable oil is okay butt potatoes taste oily
These look honestly like the least appetising roast potatoes I have ever seen
You haven't seen mine! Having said that I've been watching watching other chefs roasties and yes they look far better than these.
He serves them in his restaurant £5 each bargain !!!!!!
Too fussy by a guy with too much time.
Ffs comes to something if you need help to cook roast potatoes
Guarantee you if you freeze them at the cooked stage they are incredible
Then roast them in hot oil
Wow……..really poor technique! Look like canteen ‘roasties’