Ep 31: Roasted Potatoes from the Wood Fired Oven
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- เผยแพร่เมื่อ 14 พ.ค. 2022
- I’m going to make some roasted potatoes, because who doesn't like roasted potatoes. The wood oven is an ideal place to make them this way. All the different kinds of heat inside are going to deliver a really flavorful crispy outside, and soft and fluffy center.
The ingredients are:
4 large russet potatoes peeled
Some kosher salt
Some clarified butter
2 tbps olive oil
Some of my garlic confit
1 tbsp of chopped rosemary
And some salt and pepper - แนวปฏิบัติและการใช้ชีวิต
![[UNCUT] ฝันรักห้วงนิทรา | EP.8 (4/4)](http://i.ytimg.com/vi/RDYJYiDwsj0/mqdefault.jpg)
What a rare on screen presence!
It’s always like I’m spending an evening with a lifelong friend. Thank you for sharing your passion for culinary refinement and for helping all of us to create artfully crafted dishes for the people we hold most dear.
Many thanks Randall
That's a great way to put it. I never thought about it like that, but you are very correct. Clive is like a good friend. With wine.
I wanted to drop a comment to say thank you so much for the recent videos. I know how much works goes into filming and editing videos at the level you operate at. Given that I'm sure you're beyond busy with your day job, I can only imagine how hard it is to find the time for TH-cam. I just hope you know how much your hard (and outstanding quality) work is appreciated by your audience on TH-cam. Very much looking forward to the next videos, whenever they come!
Thanks for getting in touch. I’m glad you enjoyed the videos and really appreciate the feedback. More to come. Clive
This series on potatoes has been fun and informative. It's slways refreshing see such a straightforward and artistic way of cooking. Looking forward to more videos!
More to come
I think you should treat us to a dinner party video Clive. I for one would love to see your guests enjoying all that you create.
I'm sure you would be great company
Wow, the “simpler” the dish the
More enticing it looks. That’s love on a plate. 🙏🏻💕
Thank you
I love this potato series. Thank you!!
Glad you like them!
Thanks for yet another awesome video Clive! Keep them coming!
Thanks Dana. More to come.
You are a true inspiration.If you ever come to Greece for vacations you will be amazed by the variety of recipes cooked in wood fire ovens by all elderly people since ovens like that was a norm in almost every home...
Thanks Katerina. Greece has such a long tradition of cooking in the wood oven. I will take you up on your offer when I make it there. Clive
Loved this series. They food was incredible and I really love the vibe of your videos. You are always so chilled and the video production is great. Please keep them coming!
Many thanks Richard
I love your videos so much. You bring so much joy!
Thank you so much Shilpaa. More to come. Clive
Loved all the potato series.
Many thanks Judith
Thank you, Chef..... I love this series, can't wait to recook...
Have fun!
Wow, looks amazing Chef!!! Thank you for sharing!!!
Thanks for watching Michael
Thanks Clive 6 great potato ideas for 6 different main courses. The humble potato is so versatile!
Kind regards as always,
Carlo
Many thanks Carlo
Amazing as always chef.
Thanks again!
I found this channel looking for some inspiration to make an oven this summer.
Your content is amazing. The edit is wonderful and the way you explain things is just great.
By the way, I love your patio. It reminds me of my childhood summers in the south of Spain.
Thanks Javier
Clive, your videos are top quality! I love the sounds of the oven as well as the cast iron pans scraping on the floor of the oven. The images of the food are so good that I can practically taste the food! Good job! Keep the videos coming!
Thanks so much Marc
Fabulous videos Clive. Always great. Well done!
Many thanks Tony
This has given me great ideas to try in the WFO with potatos thanks Clive 👏👍🏻🏴
Let me know how it goes
Delicious! Thanks Clive
Thank you
So simple, so elegant. Glorious, Thank you Sir, wonderful video, most inspiring.
Thanks so much
So glad to see you back on form creating videos 😃
More to come!
Flavor: The roasted potatoes were incredibly flavorful. The combination of clarified butter, olive oil, garlic confit, and rosemary created a rich and aromatic taste that was both savory and satisfying.
Texture: The texture of the potatoes was spot on. They were crispy on the outside and wonderfully soft and fluffy on the inside, which is exactly what you'd expect from perfectly roasted potatoes.
Seasoning: The seasoning was well-balanced. The salt and pepper were just right, enhancing the natural taste of the potatoes without overpowering them.
Presentation: The presentation was simple yet elegant. The golden brown color of the potatoes and the aromatic rosemary added a touch of sophistication to the dish.
Constructive Feedback:
Consistency: While the majority of the potatoes were perfectly crispy, a few pieces were slightly undercooked and lacked the desired crunch. Ensuring uniform cooking could further improve the dish.
Garlic Confit: The garlic confit added a wonderful flavor, but some pieces of garlic were quite strong and might have overwhelmed the dish for some diners. Adjusting the amount or selecting milder garlic cloves could address this.
Portion Size: The portion size was generous, but I couldn't help but wish for more because they were so delicious! Offering larger portions or a side option with extra potatoes would be a fantastic addition.
Overall, these roasted potatoes were delightful, and the flavors and textures were excellent. With a few minor adjustments, this dish could become an absolute standout on the menu. Keep up the great work!
thanks
As always, great vedio!
Like the overall institutions and just the great calming way you cook!!
Thank you very much James
Another fantastic video Clive. Well done! Please keep ‘em coming! :)
Thank you! More to come.
Superb. As an Irishman who likes his spuds these are a fitting tribute to the King of vegetables. Great work ❤
Many thanks
Tremendo video Chef Clive!
Thank you Antonio!
Those potato’s look really good.
Cheers
My favourite channel.
Thanks so much Roscoe
EVERYTIME I watch your videos, it makes me feel so destressed and chill... And in awe of standing by this amazing oven in a beautiful garden with a glass of wine just enjoying life... And then there is the food.. can I come round please? Please? 😂
Thanks Rory 😄 I'm sure you'd be a great guest. Clive
Great so see you back in the saddle again, Clive, we missed you!
Thank you kindly
I really wish I had that oven. It looks amazing as does those potatoes
Thank you
Hi Clive, Made your roast potatoes today! Family loved them,thanks…
Great to hear Mike, thanks for letting me know.
Just found your channel and i was shocked to see you not having at least 500k subs. You will grow very quickly.
Many thanks
Thank you very much!! I liked it a lot, and I made roasted potatoes. Superb!! Greetings from Spain!!
Thank you Juan
I just watched for the second time, now a year later. Fantastic work Sir! :)
Thank you for your video you are one of the best of the 👌
Many thanks Fabio
Started using this recipe at home with some modifications for a conventional oven. It's already become one of the most asked for recipes in our home. Thanks.
Great to hear Eric. Thank you
finally some good content!!
Thank you
That rosemary twig at the very end - magic. I do roast spuds in the oven too Clive. I don't do the part water coo in the oven though, may have to try that. I also leave the skins on, so you get nice crispy skins with all the lovely brown crispy goodness. Another tips - loosely grind up some fennel seeds, and mix these through at the start of the cook also. Fennel seeds taste so great with Potatoes. Another great video Clive. Loved it
Thanks Mark. All good suggestions. Nice to hear from you. Clive
Thank you, MAESTRO!!!!
Thank you!
Bravo!
Thank You
Thank you too!
They look so tasty! Was going to comment earlier but had to jump straight to the Garlic Confit video, returned to comment :-)
I have in the last few years steered away from a par boil, cooked more with slightly smaller sized pieces and a higher heat and lots of turning, come out very nice, this video screams to me to go back and par boil again, especially in the wood fired oven (Mine is steel so harder to hold heat but will manage)
The post boil mixture opens up to so much potential flavour addition i'm all in! Roasties coming up this weekend it looks like with a Confit!
Cheers!
Thanks for commenting Jim. With methods can give you great results, but I like the texture of the parboiled version. I look forward to hearing how they turn out. Clive
Clive must have scored a stash of potatoes to our benefit.
Love the recent videos, I am going to have to try a couple of these out!
Also as always the production value and presentation is brilliant!
Thank you !
It's good to see you back, 007.
We've been waiting! :-)
Some wild game meats would be nice too, hehe
Thanks M. I will add game meats to the long list of things to do. Clive
I just started building my own wood oven with the idea of using it for pizza only. You opened my eyes with your recipes. There seem to be endless possibilities, even for a vegetarian. Normally cooking videos do not fascinate me, but these make my mouth water (also the ones with meat 🙂) I guess a lasagna would be one of the possibilities too?
Great to hear about your oven. You can cook anything in the wood oven when you master using either a fire, or retained heat. I have made lasagna, and in the moderate heat it come out perfect. I look forward to hearing about your cooking adventures. Clive
I’m always so glad when I see new videos out I haven’t yet watched. Question for you Clive, what is this amazing piece of music that graces all your videos? It adds so much atmosphere to the experience
Hello Andrew. Thanks for commenting. The track is called “Charango" by Mark Thomas Hannah.
This man is genius
Many thanks Amanda
Well, my wife wants me to build a wood fire oven. (I'm the cook). I was resisting, but I've worked my way through your episodes and now I've realized that this will work very nicely with our summer meals. Seems a very versatile set up. I can plan weekend entertainment and my weekly baking around using it in the evening and make breakfast in the morning. Make some simple dishes for lunches throughout the week, all without heating up the house. So now i must tell my wife she was right. Then plan and build an oven. I hope you are all feeling very good about yourselves :) you've converted me.
In my experience, you should always follow your wife's advise. And is sounds like you have already planned for some memorable feasts. If it's of any help you can email me through my website I will send you all the information you need about my oven.
I love this song 🎶
The track is called “Charango" by Mark Thomas Hannah.
Lovely video. Thank you for sharing your creativity on culinary art. Yours is like mine I mean Morocco.
Thank you so much
I swear - this has been a potato MASTERCLASS. In fact, I don't understand why that Masterclass website hasn't contacted you about doing a Wood Fired Oven class for their website. As always, excellent content and SUPERB video and editing. Keep them coming - loving the frequency!!!!
Many thanks Chris
I want that oven :0
that's a bloody good potato right there...
Cheers
Yum
😄
wow how good do they look?!! really enjoying this potato series. Here in Asia our potatoes are very wet, the moisture makes roast potatoes difficult to achieve in the conventional oven. the wood oven is a very dry atmosphere so I'm sure my next batch of roast potatoes will come out much better than before....thanks as always Clive
Many thanks Denny
I may have to try this in our brick oven!
Let me know how it goes
Absolutely will!
👏👏👏...
👍🏼
Your videos inspired me to build my own pizza oven. It's official, I'm hooked, but I can only use my oven in the winter. Here in the Phoenix, AZ area we have temperatures of a 100 Fahrenheit and over in the summers.
Hello Alex. I'm so happy to hear about your oven. I know what you mean, working a 700 degree oven in 100 degree heat can be brutal, but hopefully you'll have some cool evenings. Clive
I make a very similar recipe in my regular oven, except I use schmaltz. Another great video!
Great suggestion
@@TheWoodFiredOvenChef I wish I could claim the idea, it was a tip from a dear friend who has been a chef for 30 years.
looking forward to your videos, cooking in the oven, do not make long pauses) greetings from Ukraine
Thank you!
SHEEEESH them mugs look amazing. something about cooking with wood fire just does things a gas oven doesn't. OR at least the caliber gas oven I have...
The final product can't be reproduced using a home oven. My experience (from your other recipes) has been that the combo of direct, convection, and conductive heat cooks things in a different way than a typical oven. These looks stupendous! I'm itching to get going with my oven this summer, of course following your lead on many of the prepared dishes. Thank you again so much for the time and effort you put into these video productions, they are just incredible (I really love your background music too).
You're absolutely correct Brad about all the different heats. I look forward to hearing about your summer cooking adventures. Clive
In fact the original recipe come from chef Stefano Barbato (Italy) who uses a conventional oven, see link: th-cam.com/video/bBvvPxqigfg/w-d-xo.html
Thank you
You're welcome
I follow every one of your recipes and have never been disappointed. Doing these tonight. Can’t wait. First the potatoes then after they’re done a couple filets are going in my oven. Yum yum!! Hey, where’s your dog?
Truffle isn't always cooperative.
It looks fantastic I will definately try this recipe. I am a big fan of wood-fired cooking. I am also a member of the ilFornino New York community. But now I think I have to follow you as well. I came across some intriguing videos on your channel. Could you please make a video on to cook a ribeye steak? I eagerly await your upcoming videos!
A ribeye steak is on the to do list. Thanks for commenting.
I’m sad the series is over. It was a wonderful respite to look forward to every day this week.
Please don’t for get us! Keep the content coming. Now we have become so fond of you that we miss you when a long time goes by with no Clive.
Don't be sad Cris. I'm working on more content.
looks delicious! I would love to see some sourdough bread being baked in that oven.
one day
Beautiful Clive. I am hoping you have been secretly working away on The Wood Fired Oven Chef cook book.
It's on a very, very long list of things to do
If I was your neighbor, the minute I smelled the fire, I'd be over with a couple of bottles of wine and a fork. LOL
😄
Made me hungry at 9am
😄
I would love to know more about the music that is always plating in the background. It sounds fantastic.
The track is called “Charango" by Mark Thomas Hannah.
Hi Clive, Just off the potatoe topic but any crispy skin pork belly in the near future or some roasts? Yummy yummy 😋
Definitely on the list!
Another fantastic video - those potatoes look amazing! One question - if the oven is 370°C, why doesn't the water boil?
Without a direct flame underneath I have never found that the water boils.
Another culinary triumph, Clive! Delicious!! .. Keep meaning to ask .. What is the source of your marvelous Spanish guitar music selection? Would love to play it standalone!
Thank you! The track is called “Charango" by Mark Thomas Hannah
absolutely love you videos, just spent about 2 hours watching one after the other but i have to ask..... where did you get those beautiful green tiles that are on the oven base?
-The decorative tile is called Ceramica Alhambra, made by a company called Walker Zanger. The tile directly in front of the opening is unglazed and high fired so I knew it could withstand the heat from the oven. An alternative would be something like granite.
I love this series, my wood fired oven is my latest obsession. But I have a question regarding multiple dishes: how do you cook multiple dishes at the same time; or keep the sides warm until the main dish is ready?
Hello Philip. I do a lot of planning when cooking multiple dishes. How much time does each dish take to cook? How big a fire do I need? An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with. What can I cook while the meat is resting? Usually it's enough time to sauté some vegetables. Are there dishes that I can make ahead of time that can be kept warm in the mouth of the oven? I can make some bread ahead of time, like fougasse and focaccia. And if I'm cooking for around 6 to 8 people then I might make something that is all in one pan, like the chicken Dijon, and then I only need one other dish to go with it. Clive
Hi Clive, love all your videos, are you making any more soon? They’re great. Regards Kevin
Thanks for getting in touch. Yes, I'm currently working on new content. Clive
As someone that has become obsessed with different cooking tools, I was very happy to see you use the cast iron cooking tray from Lodge. But it seems like you switched to a stainless steel serving tray at the end. Was there a reason to not use the stainless steel from start to finish?
Presentation is everything. And there's not enough room to cook all the potatoes.
I have discovered your channel few days ago and am very impressed by your calmness and the atmosphere that prevails in your garden.
I would like to build a stove like this in my garden. Since I live in northern Germany I will only be able to use it so nicely for a few months and it will need a roof for rain protection and to be able to use it for baking bread in winter.
Did you build the oven yourself? Or is that a kit? If so, which manufacturer is it from?
I hope you understood my English. I am looking forward to watch more of your videos…
Thanks for getting in touch. I answered your email. Clive
@@TheWoodFiredOvenChef Thanks a lot for the detailed description of your stove…
We're going camping this week and I'm cooking a spatchcock game hen with rosemary and lemon and was wondering about a good side...think I found it. Thanks again for a great video. I'd love to see a video series in the future devoted to "party" food in the oven. It can be pretty stressful to cook for 12 or more people from the WFO. Is it possible or am I just over ambitious? I really like introducing people to new foods and ways of cooking but it's a real struggle to cook and be nice at the same time!
Every time you cook in the oven should be a party Renee. If I'm cooking for 12 I try to make dishes that don't call for individual portions, like steak, and focus more on dishes like the Gratin, vegetables that can be sautéed together, and chicken pieces that can be cooked in one pan.
Looks nice golden and crispy. I want to make this but can I just use regular butter? Can't find clarified butter at the supermarket and looks complicated to do. Love your videos hope to see more soon
More to come Jason
@@TheWoodFiredOvenChef good to hear! How about the butter? Does it have to be clarified? Can I use a substitute to get same results as you?
Clive, simply outstanding series! I want to make all of these, just not sure I have the patience for the tediousness to make 3mm slices on a mandolin.
Love how you briefly profile the tools/pans you use. As a fellow outdoor WFO owner I will tell you there are two drawbacks that your videos don’t highlight.
1) Where do you store all these great cast iron high heat dishes, as my wife will not let me store my WFO dish collection in the “house kitchen” so I have to make space in the garage!!
2) Clean-up. Your videos are so professional and well edited, but you never show video of the cursing and swearing when it’s time for cleaning and doing dishes. This again is where my better half always reminds me that outdoor chef is also the outdoor dishwasher!!!
Yes agree on point 3 Clive. Lets see some more bloopers. We all loved those. haha
Hello Greg. Thanks for your kind feedback. 1. I keep my pans all over the place. In the kitchen to use on the stove and the oven. Under the oven. And in the garage. 2. Yes, after cooking and enjoying good wine the cleanup is never really fun, but it goes pretty quickly. I figure if I've done all the cooking, and fed everyone, then the least they can do it lend a hand.
They can only happen spontaneously Mark 😄
Hi . Love your segment , I want to do that in my pizza oven too. My question is I have a cast iron tray it’s a little deeper than yours can you see any problems with that?
As long as the tray fits in the oven you shouldn't have any issues. Clive
Damn Clive, dropping videos lately like rabbit poop balls. Thanks for the Michelin 🌟 culinary experience, Chef.
Cheers Rod
Dear Clive, I tried your Instagram link on your website but I can't find you. Would you mind pasting your IG address here? Cheers mate.
thank you very much !! what is the brand of your oven ?
Mine is a Forno Bravo Premio 2G 100 which has a 40”/102cm interior cooking surface. If you would like to email me through my website I will send you all the information you need about my oven.
Cooking while holding a glass of wine.
It's essential. "I enjoy cooking with wine. Sometimes, I even add it to the food" Julia Child
how long does it typically take for your pot of water to get up to temperature to the point it can soften the potatoes?
about 10 to 15 minutes, depending on how close the pot is to the fire
Who made this oven! What is the design, and the process for creating it? I want to build an oven equally as beautiful as yours, with the tiles and stucko(?).
If you would like to email me through my website I will send you all the information you need about my oven.
I am impressed again and again. Your methood is uniqe and every time a masterpiece, so thanks a lot for that! What is your goal presenting all that skills? How can we get know more about you? Where do you cook? Pls reply Clive!
Thanks Gergely. Everything about me is in the videos.
Thank you! Please keep broadcasting your videos!!
Can you just use olive oil and leave out the clarified butter? Thanks
Just olive oil is fine. Or just clarified butter, or vegetable oil, or something like duck fat.
You know, I have a problem with your videos. It’s all TH-cam‘s fault. There is simply no way for me to give your videos more than one like. I feel that it robs me of the opportunity to give proper credit where it’s due. Thank you for all the effort you are putting in, into the uploads, which are certainly without equal.
Thank you for your very kind comment. I really appreciate it. More to come. Clive
First comment, LIKE BEFORE watching!!!
You're the best Ravven
Any plans on making veggies in the future?
Yes, I'm working on a vegetable series
Hi Clive..have you rever tried to cook a "porchetta" in your oven?
Yes. Once using the fire, and then also with retained heat. Using the fire requires more care since it usually needs a longer cooking time.
Can You Do A Spanish Cochinillo?
It's not something I have tried yet, but I'm sure you could
It's getting to be holiday time what about making a video on roasting turkeys hams crown roast other items like that in a wood fired oven also what about sizes of wood fired ovens
Oh btw good old fashioned pot roast is a pork beef or whatever with potatoes onions celery you name it
I'll add them all to the list Raymond
i love all ur videos i ve been wacthing few this week ... the music a bit sad and melancolic capted my attention ... keep doing the same please
Thanks you
Let me guess, potatoes are on sale this week at your local supermarket
😂😂
Great channel! Your voice is wonderful You can narrate a train wreck and it would be enjoyable. Need more episodes!!
Thank you! More to come