The Ultimate Chef Guide to Perfect Roast Potatoes
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- เผยแพร่เมื่อ 22 พ.ค. 2024
- 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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"Enough oil to give a cardiologist a fuckin migraine". Superb, never get that kind of patter from Jamie Oliver. Thanks chef
Your idea to heat up half the oil and pour it over the potatoes so you don’t need to turn them is complete genius. Thank you!
You really don't need that much if you pour it over it.
More like common sense to be perfectly frank 👍I've done this for donkey's years to be fair, the way I do it is to use a bigger roasting pan than I actually need, so when I put the spuds into the oil in the dish there is enough oil and space to scoop out the hot oil with a tablespoon and drizzle all over the potatoes ! Easy peasy.
From someone who worked as a Chef for 3 years, I’ve got to say these boys are top notch. Really simple and easy to listen too and educational. Keep up the good work chaps Happy Christmas.
Our pleasure!
3 years? 😂 wow you must be a master
@@user-nb2jl9qe5pand who are you? You little anonymous cunt. You wanna go do ya?! Cos I’ll give it ya. Nonce
@@user-nb2jl9qe5p certainly not a master, I haven’t said that at all have I? I do however know exactly how much hard work and sacrifice goes into the job, when everyone’s relaxing over Christmas these boys will be working and they deserve appreciation for their craft. Can’t wait to try the restaurant out.
@@user-nb2jl9qe5pblokes probably more qualified than u
I recently had the chance to eat at Fallow. The food is absolutely incredible. The staff is top notch too. 10/10 experience
Lol
I have something similar I do that instead of the oil fry bath I add aromatics to my oil in a pan, strain it and toss it with the potatoes in a bowl then place them onto a sheet and into the oven. Once they come out I sprinkle the aromatics I fried in oil over them. Your method takes the crispiness to a whole new level.
found Fallow recently and I have to thank you for letting us in to your Chef world unlike anything I have found online. So much respect for the work actual chefs do.
Boiling them is like a balance between chaos and perfection
always boil em before cooking
If you don't boil them they take about 20 hours in the oven. Not with current energy prices thanks.
boiling your potatoes is in no way a fancy tip! its simply the only way to do it...thoughts an prayers for your family at xmas
@@michaelt8682 I’m saying the more perfectly boiled they are the better crisp you get. The line at which they fall apart is easy to cross
Used this method today and they turned out amazing. Always struggled to get really craggy potatoes but this was spot on. My family are seriously impressed. Can't wait to try your turkey method in a couple of days as well!
I just got back to the restaurant business after years in construction and I've got to say, this channel is super inspiring! Thanks for another awesome upload, I'm super excited to try this out!
Attempting these today! They’re in the oven for the first roast now!
Thanks so much your videos are always so immensely helpful
Made these (somewhat similar) family loved it. keep being asked to make them again and again. awesome crispy and fluffy potatoes!
years ago i worked 3 months in the UK, the sunday roast potatos where a mystery to me, not anymore, thanks a lot !!
Thank you, Chef!
Booked for the new year and can't wait, Chef!
Great video, I used an old pan with no handle, started on hob and directly into oven, used beef dripping 👌👌❤️
They look incredible 👌
Really really good comms here, really knows his stuff and explains what he's doing and why,
Yes Chef! Thanks to you, and your team! Happy holidays to you all! 🙂😋😎
Happy holidays!
Perfection!
10/10 technique
Some day soon, my wife and I will grab a plane and visit my friends in the UK - we’ll definitely visit Fallow. Been a fan since I first saw your video on TH-cam. Cheers from Texas, US. 🙏
I never knew roasted potatoes could be such art😂
Those look so good. I love potatoes. Did you leave them soaking in room temp?
Not judging I wanna know cause I wanna make em lol
Those are that good I'd leave the dinner and just have them on their own 😙👌🏼
You guys are awesome i would love to be your team
Lard is also perfect.
I'm not sure why, but I'm starting to get the feeling that this channel likes super super crispy things.
Question on your POV videos...what are the chefs saying when they respond to the call outs?..it sounds like Sweet??..here in the states we say Heard..thanks and Happy Holidays!
That’s what I learned from Heston, that’s his method really.
BUT : here the chef says use low starch (waxy) potatoe. He’s got it backwards- it is the exact opposite, this should use a high starch (starchy) potato like a russets. Starch molecules expand and burst and cause this fluffiness. Waxy are good for potato salad since they stay intact.
Hi, any thoughts on infusing the fat with herbs and garlic before cooking?
Great idea, check out Kenji's technique. Cooks garlic and herbs in the fat, strains it off and then returns the delicious crispy bits once finished. Delicious
“Look at the state of that” 👨🍳
Ill usualy slow roast garlic and thyme in the fat before using it for the taters, this is pleasant.
Bring more videos at the bar.
good work guys
that spoontensil could probably teach its own cooking class
For those of us who don’t have access to that variety of potato, what’s a good substitute? Yukon gold, maybe?
Any yellow waxy potato like a Yukon gold will work. These waxy yellow potato's are a true all purpose potato and work for roast potato's to mash to fries. There good for everything. It's why I keep them in the kitchen no matter what.
You can also red skinned potato's, full size or baby. A low starch red skin will work great for this but has a bit less sweetness than the yellow.
Some people even prefer a high scratch potato's like a russet for this. I don't but any potato will work and some people swear by russets for this.
My recommendation tho is any yellow waxy spud for that extra but of sweetness. An this way you can get the largest bag at the store and use them for anything.
@@LifeLongCaboose Thank you and happy new year
that's a great way to do a commercial prep, but what about for people who arent comfortably pouring molten hot grease into shallow pans?
Are the degrees in Celsius or Fahrenheit?
So a yellow potato like youkon gold . Hey~!! If you wanted to cove them in squished potato starch why soak them to get starch off? I have the same question about soaking french fries and then l adding potato starch before frying. Why the soak?
Can you do a video on knife range you guys use at fallow, i would love to know what brands and type.
most likely the chefs all bring their own knives, but that would be a cool video either way
Do the best boxing day fry up!
Hehe. I always "lose" a couple potatoes along the way anyway 😋😉
"enough to give a cardiologist... a fuckin migrane" 🤣🤣
As a chef i cant emphasize enough on how important is HEAVILY SEASONING the water in which you're gonna boil stuff, in essence it mighy sound crazy but the salt draws water out of the potatoes and it happens cause of osmosis !!!
what does steaming out do
Another tip is to add about half a teaspoon of baking soda to the water when you add the potatoes. Some sort of alkaline process that helps them crisp better in the oven
And soften on the outside faster without completely falling apart
if you add making soda to the blanching water it will help break down the potatoes faster
Have you guys any idea how many recipes there are on TH-cam for 'perfect roast potatoes'?
There's hundreds of videos on TH-cam about how to supposedly get "perfect" roast potatoes, but this is one of very few where the result *actually* looks like roast potatoes are supposed to look.
What’s the temp of the oven?
Any chance you could cook a 4 bone rib of beef before Monday? 😂😀😀😀
exactly how my old man would do them! But instead of mashing them all up and losing so much at the end, he'd get a fork and score them all individually (hassle)
I use this method but every now any again, rather than forming a hard and crispy crust, the crust becomes kind of soft and soggy, almost like potato is just saturated with oil. Do you know why this might be? I always make sure to get the oil as hot as possible before adding the potatoes.
Make sure they r dry before adding
damn definitely for the crunch and not for the health xd
Agria potatoes are high in starch, not low in starch. The starch molecules pop when cooked, and expand, creating light and fluffy spuds. You need a high starch spud like Maris pepper, king Edward, or Agria.
Potato expert who thinks it's called a 'Maris pepper' 😬😬
Sorry. Spelling error. Maris pipper. And I’m not claiming to be an expert like these guys. I just hate it when people get it wrong.@@racelox
@@Johnaubreyduncan Maris PIPER.
@@racelox o.k so I can’t spell. It doesn’t make what I am saying, any less wrong.
@@Johnaubreyduncan 'it doesn't make what I'm saying any less wrong'
Which means you just said what you're saying is wrong. That's three times you fucked up, chief.
Basically just deep fried them, good to know
Nowadays potatoes are very popular, and it’s not surprising that they are the main vegetable.
Low starch content? This doesn't sound right. Floury potatoes are generally considered better than waxy for roasting because they are high in starch but lower in sugar and lower in water content. High starch to sugar ratio and less water content allow the potatoes to crisp up. I haven't tried Agria potatoes but the most floury/starch potatoes I have tried are Blue Danube - they go really crispy.
Patay-oh
How can you prep potato before serve?
Reheat in the oven on the day.
@Bobble86 I thought if I cook like that it's gonna be dry
@@chefmaggot9818 Cook to 90% done the day or two before.
Okay I think that works
Thanks mate
Aren't these more oven fried potatoes then roasted potatoes?
Our go to, is boiling them, then you dump them in maizena, let them rest, till they are cold and then deep fry them. Always comes out really great
They arent roast potatoes then though. They're chips. I'm sure it would be nice but it's not a roastie then
Gonna try this
@@Anton-ht9ct nice 🙂
I can recommend salting the boiling water, so the potato is not "bland"
They are the very best after resting the night over, but also great when just cooled off.
If you wanna be creative, I suppose you can put some spices with the maizena or in the boiling water
@@TheOldn00b thankyou!
@@TheOldn00b het was uitstekend!!!
Love it, but can you still get them crispy with olive oil? Just to make them a little less err heart attacky? 😂 Thanks for the vid though ✌🏻🇬🇧
Olive oil has a lower burning point it’s gonna make your potatoes dark and bitter, simple rapeseed oil is gonna be perfect
@@mikeman91 Thanks, will coconut oil be ok?
@@bitcoinbeast No, coconut oil will not be ok. Jesus just use the fucking duck fat dude. It's one meal a year, you'll be fine and may actually enjoy eating a meal for once.
@@bitcoinbeast never tried it before but I think yes, maybe don’t go above 180c
@@mikeman91 cheers
Can somebody explain something for me. I thought that you can’t make regular sweet potato crispy because it doesn’t have starch. But then fallow is saying that low starch potato are better because they become crispier. Anybody with a deep understanding can explain this apparent paradoxe ?
Guys can I get a kitchen job there? I will start from pot-wash
I swear I thought I was supposed to stare at them until their edges ruffled, and I was like, I'm not a chef I can't do that just by looking
Does he say low starch content or loads starch content?
Props to Heston blumental's potatoes. 😅 Great copy
These are basically fried, so could it be that you don't even need an oven but fry them slowly over the stove
I just cover them in oil when theyre still in the pot
Everytime I boil before roasting they are almost too far gone, seems you used a lower temp than a rolling boil.
Six.... Six per person. Eight if they are small.
Am I wrong to just boil them, coat them in olive oil and then stick them in the air fryer for 30 minutes?
don't use the water for gravy that shit salty af
"Drinking Champagne " 😂😂 where you from ? Mans lucky if he gets a can of Stella 😂😂
Can we have another Sunday video
Id hate to pot wash for you. Those trays are spotless haha.
Absolute filth 🤤