How To Make The Best Roasted Potatoes Of Your Life
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- เผยแพร่เมื่อ 26 มี.ค. 2024
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1 cup kosher salt
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8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
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Go to mudwtr.com/thatdudecancook to get started for $29. That’s less than $1 cup per day!
Hey Sunny! :D Did you know that the little "cup" insert for your food-processor usually has a little hole at the bottom designed so you can just pour oil directly into the cup and it will stream in slowly? *5:43*
your 1 min rant about food cost hit me in the feels
MUSIC SLAPS MY MOFO !!!
🎵 🎶🌅💥
Talk about a lack of integrity and cash grab. All those reads for trade coffee and then you do the mud water read. Crap on Made In pans if hex clad offers a sponsor?
Love potatoes any way I can get them! These look incredibly good. Can’t wait to try them! Thank you.
I just have to say that these are not ROASTED potatoes. These are fried potatoes. Roasted potatoes are lightly covered with oil (Olive), and roasted on a flat pan or in a shallow dish.
With all the cooking videos on YT, I find your work to be so entertaining and inspiring. You truly bring something unique to the over saturated market. Thank you and keep'm coming.
Great video, as usual. Try this technique next time. Leave the boiled potatoes in the colander and place it on top of the pot to drain and dry even further. Shake them just like you did in the pot, but by shaking them in the colander any excess moisture drips down into the pot and the holes in the colander helps to rough up the exterior of the potatoes. Plus, the residual heat from the pot rises up to help dry the potatoes. It's only a small difference, but it works for me. I have never used the technique of pouring hot oil over the top after the potatoes are in the roasting pan(s), but I certainly will next time I roast potatoes. I always learn something worthwhile from your videos.
Sonny you are the most influential chef I have watched in 15 years. You have given me more confidence in my own kitchen than I ever knew I had. Salutations, dude.
I love watching the techniques you do in these videos. Entertaining as always, thank you😊
Happy to help!
Thank you for focusing so much on technique! Those skills really help us home cooks not only cook better but also appreciate the art done in restaurants in a larger scale environment
I just bought a 5 lb bag or russets for $2 yesterday…I think you just bought some very expensive potatoes because I can’t relate at all lmao
Yeah I don't know what's going on in the good ol' USA right now but I just got a bag of spuds for 35p at Tesco today 😅
@@Xylem1 What's going on in NY is companies are purposing raising prices just because they can, and nobody is stopping them while also giving you less and less product. Especially in popular states such as NY, and California, Florida, etc. Capitalism runs the country and no one wants to admit because American's are so sensitive that if you mention that pure capitalism is bad you get called a communist, or socialist.
Correct
@@Xylem1Depends on the state, lol. Potatoes still aren't expensive in my part of the country.
$4 CAD for 10lbs of Russets here for me today. That's like $2.90 USD. He must live somewhere insanely expensive, because Canada in general has a food price inflation issue at the moment and potatoes are still fairly cheap.
I think this is the best channel on TH-cam. Home cooking should be the standard that people should strive towards. Obesity and morbidities should have drastically reduced by now - if we had adopted home cooking.
If you're always stuffing your face with carbs, sugar and inflammatory seed oils, it doesn't matter where the food is cooked. At least Sonny has the knowledge to know avocado oil for the mayo is a healthier choice than other inflammatory seed oils.
The amount of practical tips given in this video is why I believe he is the best chef to learn from on TH-cam.
I am SO glad I found your channel... you've completely upgraded my kitchen game!! CAN"T wait to cook this
I’ve been making this recipe since you did it as Cooking with Sonny. I make it the same but as potato wedges and I’ve received compliments every single time.
I so appreciate your recipes and your explanations as why. People forget that … they just want to tell you what to do but they don’t tell you why and this is why I like your recipes.
Cool seeing you bring back the roasted potatoes and how you've evolved your recipe. Your channel has improved so much man
The pouring hot oil over the roasted potatoes is such a good tip. I saw it on The Fallow TH-cam channel a few months back and have made my roasted potatoes that way since.
yeah fallow made the same mistake as they have here: these are not roast, these are shallow fried - completely wrong technique for roasties
@@FractalZero that’s a fair semantic critique
You can tell so much how your drawn to cooking. Go Sonny! You inspire so many to enjoy cooking. Give the fridge a good kick for me.
Go fry up some potato peels and report back my friend, oh and yeah those roasted potatoes were pretty good as well... HAPPY COOKING!!!
Yummy sir 😊
Jesus loves you and may God bless you
You should’ve gave props to Kenji Lopez Alt he was the first one to use this technique online I believe
Fired peels are pretty good. I do this .. I soak the peels in cold water if I’m not using the right away I keep in fridge in water for up to 2 days they get nice and firm .. I dry them off and fry and they kinda keep that firm shape.. such a good snack .. kids love them ..
You can thank biden and his Bidenomics for those spuds being 10 bucks!
They're a real big deal over here in the UK - they've taken on perhaps more importance than the meat on a Sunday Roast. This is the first time I've seen real roast potatoes done by an American chef - and they're fabulous too.
I think his parents are British
$10 is insane. I can get a 5lb bag for $3-$5 depending on the brand.
Edit: in PA
I've always got high praise for my roasties, but made a couple of tweaks to the recipe based off this recipe and the family were blown away. Crunchy deliciousness. Top marks!
This looked freaking awesome. I’ve been looking for a good roasted potato recipe and this fits the bill. Gonna have to give this a try soon and maybe make it part of the Christmas dinner menu this year.
DUDE, I just made a dried herb version of rosemary salt. We don't have cash for fresh herbs in the winter, and even with dry ingredients this mix SLAPS. You've GOTTA made a dry herb video, so us ice people up north can get in on this.
Do you remember what your measurements were for the dry herbs?
@@nickspeckSorta. If I've got measurements in grams, subbing 3:1 fresh to dry is a good starting point. When you're converting sprigs, leaves, cloves, LEMONS?? to dry ingredients, you kinda need to measure with your heart. Like the chili oil video with Vivian over @CookingBomb
cool man, just walk us through the process if you dont mind! you can find dehydrated lemons and limes too in the southwest usa (lemon lime salt basically)
@@joshuaanderson6492
Herbs are dead easy and cheap to grow, you can grow rosemary from putting a stick of it with the bottom few leaves removed in water and it’ll root.
Even if you can forage some in the warm weather from a shrub in the suburbs, a community garden or wherever and just dry it yourself it’s infinitely better, grocery store fresh herbs are daylight robbery.
Edit: realised if you’re in a cold climate you probably wont find it outside as much but even so you can grow it in a pot and move it indoors in cold weather
Thanks so much for making these videos. That vast array of content you produce, the gorgeous dishes and slew of techniques I've not seen anywhere else constant amaze me. I subscribed a while ago, but I have a massive playlist of recipes I've saved over the years here on TH-cam, and your videos are a huge portion of them. Keep making, them, and I'll keep trying your recipes.
Will do Kevin, thanks for the kind words
It's fascinating to watch That Dude. He always delivers and puts so much enthusiasm into food preparation. I will buy the book at Barnes and Noble. What an imagination! Step by step instructions to reach perfection!
😱😱😱 That fork + peeler trick is FIRE!!! 🔥🔥🔥 You just saved me a TON of time and frustration, and quite possibly my finger! Just in time for all the potatoes that I’m gonna be peeling for Easter dinner.
I just made your chicken from “ the best chicken on utube” I added ginger and a splash of vinegar and wow it was delicious! I also only put almost 5 Tab honey instead of 6. I put 5 Tab red hot sweet chili sauce instead of 5 1/2. I didn’t have dijon so I used plain yellow mustard. Thank you for how much info you give us and recipe’s.
Those look really delicious.. I make the fried peels and they make a great snack. Kids love them too!
I saw the title and thought to myself, "oh this could be contentious". Coming from an English/Irish family in a potato-growing district of New Zealand, potatoes have to be done right! haha. Love it! You do them exactly how I've been raised to do them alongside the Sunday roast. Absolute boss tip on the potato peels though, I'm definitely doing that next time.
These were the best potatoes I've ever made! My wife's grandparents were very impressed, too. Thanks for the recipe!
So, being British, roast spuds are a staple and you sooooooo! made them right. (exactly as I would do them). But I love the garnishes and will be trying that next time I cook a Sunday roast. You know we love you, as you are out of your mind!
cheers! glad we're on the same page
What's a good substitute for bangers? They are not available here across the pond. (I always wanted to say "across the pond")
A banger is just a sausage link with less than 40%meat content
@@jackwagon4313they’re sausages - I’m pretty sure you have those lol
Always the roasted potatoes with our roast beef and Yorkshire pudding! Yum!
That’s a new technique to me! Looks incredible! 👍🏼
Love it Dude. Took food prep in high school. Was a short order cook,( Extremely hard to cook 5 tables at the same time. My mind would turn things into slow motion.) But your tips really elevate things, thank you. Hardest job ever $4.50 hr.
Love these videos SO much! The TikTok videos are quick and fun, but this.. THIS is the real deal! ❤
That looks amazing! Literally gonna make em for dinner now
Did you literally enjoy them?
Make sure you set the oven to 400 not 350
Just picked up a bag of potatoes for 15 pence on offer in our local supermarket. You got bent over there son 🤣 from your homeland 🇬🇧
Beans and bread will always be cheap.....🇺🇸
The only" Big Personally "I like,entertaining and more importantly excellent advice. 🏆
Sonny, I love your channel❤️ I have learned so much by your attention to detail! Such useful tips!!
I'd love to see more soups. Gotta be ready for winter
Are you on the southern hemisphere?
😮wth
Oddly, hot soup seems to cool you off in the summer. My Chinese wife convinced me it's true. After working outside in the Texas summer, there was nothing better than hot soup.
@@WastrelWay There's nothing odd about it. Hot thing goes in, temperature raises, body reacts by cooling itself. Pretty simple and perfectly as you would expect it to work...
No@@AkiraHartono
I've been using Kenji's version which is really similar and either way, you can't go wrong, these really are the best potatoes. It's not healthy, but seriously good!
I need to save this recipe! This is amazing. Wish I had seen it before I made Easter dinner
Have you tried adding a little baking soda to the boil? It’s supposed to make the edges rougher so they crisp up better.
He didn't let Marcus finish his little thought! 😂😂😂
Central Market is def the culprit for your $$$ 🥔
Well, that and inflation.
Yep, suckers who like to pay extra thinking they are buy exclusivity
Those potatoes remind me of a dish I loved from a local Spanish restaurant. They closed 20 years ago but I still remember their PERFECT crisp, salty potatoes...
You used the rosemary salt but no "if you know, you know" line...😢
Sorry what…1kg of potatoes is €0.99 in Ireland…
Thats because the potatoes agreed as a group they wouldn't try and kill Ireland again
They are like 20₹/kg (0.25$) here in Delhi.
I know this isn't a political channel, but he started it with those ridiculous potatoe prices. Part of the reason the farmers are doing what they are doing in Europe, the elites are attacking our food chain for power and control. It's disgusting, I live in Texas as well, and the lies coming from our government are out of control here.
@@brianpeppersxtreme
....."Fun."
🤢🤮
Of course, you already know this. But still, DISGUSTING!!! ...😏
@@brianpeppersxtreme tell me you never took an economics class without telling me. What a potato.
I like to warm up oil with herbs and garlic, then strain it and use the infused oil for the whole cooking process. This penetrates the flavour into the potato more and avoids burning the herbs and garlic.
Oh my God! I juat learned so much! Thank you so much for all that you do!
Roasted potatoes? Not really, these are fried! :D
Made these last night with fish, broccoli and a lemon butter garlic sauce, massive hit. Ty, will definitely be putting these into my rotation!
I dunno why Sonny but every time you plate up and the music starts to play my eyes go wet, like i'm about to cry😅.. its mesmerising and I love it ❤. I went to cullinairy school myself and your techniques are spot on, it remineds my of those beautiful years.
As I went on I didnt make it as a pro chef but started working as a welder but kept on cooking at home and still doing that after all these years (30) and thanks to guys like you I'm learning new things and recepies.
Kind regards from a food lover ❤😊
I'm glad that you pointed out the problem with inflation in the beginning of the video.... Awesome channel....
LMAO can you say "THAT DUDE GOT ROBBED" They only cost 5 for 5lb....wow! I can send you some? I'll send you ten pounds
I've been doing a similar process for a few years now, but I don't boil the potatoes that much - if you boil them too much they become way too mushy inside. Instead, drop them in when the weather boils, and as soon as the water comes to a rolling boil again - take them out. Then I use the Jamie Oliver method of tossing the taters in a colander to fluff the edges quickly. Finally, spray them with a neutral oil spray while you toss them around some more (you can buy real oil spray - not PAM - or just buy a special oil spray bottle and fill it with you oil of choice, much more cost effective), season with you favourite spice mixture (I make my own but you can buy ready made mixtures) and into a 200°C convection oven for 60 minutes. For better results you can toss them around half way through, but it's not needed.
I think it's much simpler than heating oil in the oven and then frying, also less work.
Just amazing, I will need to save this video and give it a try. Another fantastic culinary exercise I will have to try. Thank you chef!
Inflation is outta control restaurants wont exist soon because I'm seeing $20 dollar cheeseburgers and burritos and a $19 breakfast sandwich the other day that was $5.99 just 5 years ago. It doesn't just keep going up and up pretty soon food itself might be scarcely available.
Demolition Man....
stop voting dumucrat!
FJB!
You can thank biddden abd his biddddenomics for those being 10 bucks!
@@Tom-yc8jvc'mon man! 😅
the price of food is out of control because greedy ceos can and are getting away with it. last week 2 heads of broccoli for me was 9.50. this isnt sustainable
Don’t blame the CEOs, blame the Biden Administration for continuing to print more money and sending it to Ukraine
@@user-mw8to4ng9i no im blaming ceos. and you should too. joe biden doesnt control the price of food. the ceos literally do. not everything in the world revolves around your weird political hang ups. grow up and exist in the real world like an adult
@@JEEBUSxHIMSELF you have no clue how economic works, especially on a commodity item like potatoes. The reason this clown paid $10 for a pound of potatoes is because of where/who he purchased them from. CEOs can not and do not control the price of commodities
Oh my take a basic economics course. It literally has nothing to do with CEOs. I’m sorry you don’t understand how it works. Companies don’t hate their customers, government prints more dollars ergo your dollar is worth less it is supply and demand.
Everyone bitchin about the potatoes, forget that, im buying this man cook book! Everything this man makes is fucking gold! There isn't a single thing he's shown that I've re-created that hasn't been a hit.
My mum and granny used to make us fried potato skins in the early 90’s, growing up in Scotland we used to call them homemade crisps and they were so yummy 😋
Back in my day a sack of potatoes ran for $1.69
The 5lb bag of russets .. now they are minimum 5$ a bag
I bought an entire potato farm in my day for $420.69
@@jadebell8790My local grocery store has 20 lb bags for $4.97.
10$$$ We just got potatoes becasue of the St. Patty and upcoming Easter holiday for 2.99$ 5lbs bag. 10$ is just silly man. Even BetterHelp is disapointed in you.
Looks like he got the pick your own .. bagged potatoes are half that price…
This guy is a master at his craft! Found this channel by accident and so happy!
Great video! Love the different take on how you make them
...$10 for potatoes is so insulting, I'll grow my own..
$10 thats Bidenomics for you.
You've got it all! Great info, Great recipes, great personality, great results. I've leatned so much. Tufs.
I laugh so hard at the antics throughout the videos. The pork belly one was hysterical with the dogbutt Lazer omg.
O'Bidenomics at its finest.
5:43 There's a lid attachment you've left off to the side that has a tiny hole meant for slowly emulsifying oil into the Cuisinart. I never use it either, but it might be helpful for someone who's never made mayo in a food processor before. Start off slow, let the mayo develop, then go at the pace of your equipment. I used to have to make scratch mayo in a 20-gallon Hobart mixer with the whip attachment, it was a bit of a process.
Yup, really good. I’ve made plenty of roast potatoes in the past, with the recipe claiming creamy inside, which I thought I was getting, until I tried this recipe…wow awesome.
Potatoes are way too expensive
😂😂😂😂😂😂
Minimum a 1$ a lb in the bags
Are you Irish?? 😅
I've started using imagination as a cheaper potato alternative
@@All-Fur-Coat_No-Trousers 😆
FJB for the grocery prices.
You and Kenji Lopez Alt are my favorite chefs that I’m subscribed to. I felt like I came full circle when you mentioned him 😂
Looks wonderful, shall use your recipe for sure! Thanks for the skins recipe too!
Food companies are raking in record profits and compensating CEOs with record levels of pay. Blame corporations for food cost.
Bidenomics!
BIG WINNER. 50m in the oven gives them a thick, shattering crunch and super creamy center. I just used regular Russets, some duck fat and a little Crisco to top off. I was worried the potatoes were too beat up, but the maillard reaction brought them back. Cheated with
Kewpie mayo and a green onion garnish. My girls have demanded that this goes into the rotation.
Just came here to tell you I did it exactly like in the recipe, and it turned out amazing - insanely good.
$10 for potatoes...thanks biden
Bidenomics that’s what’s going on! Trump 2024 is the solution!!
Wrong. Big corp food donates to both parties and lobbies to the winner, they get what they want and that's your money. Feel free to buy his new bible if you feel like being a sucker in a con scheme.
You went nuts and completely overboard for such a simple thing. But we would all gladly sit and eat that as a full meal with a starter salad of your skins !
Love your work, keep it coming!
First timer here. This dude is a pro. I learned a ton. Thank you.
Must have these... Also thanks for sharing, you certainly shared some secrets with us. Without trying these I can just tell there the best of the best. We'll ill be making them soon thanx again.
As a brit who makes roasties every weekend I approve. The only thing technique wise I do different is I baste the potatoes every 15 mins or so which gives a more even crust. I also add garlic and Thyme to the duck fat about 30 mins in which flavours the fat which I'm than basting over the potatoes. Works great.
Man have you gotten good at YT presentations. Thank you!
I just started using peanut oil with my fried / breakfast potatoes! I love it! Super crispy and great flavor!
Rosemary salt ~ If you know you know :)
Wow I can't wait to try this. Thank you Sonny, you rock bro
Cheers from Kelowna BC Canada
I will be trying this. Never thought about doing it in a frying pan.
Looking forward to trying this. After many, many attempts from other videos I just can't get them crispy enough.
Thank you chef billy corgan! These look amazing!!
looks so yummy ...btw the plunger of most food processors has a tiny hole in it to make the drizzle of oil easy when making mayo ..I just learned that last year after almost 50 years of making homemade mayonaise ;)
🎉 love this. Can't wait to make both!
Great video. This is one of my favorite channels.
Sonny, you should totally do your take on a British Sunday Lunch / Roast Dinner, I reckon Marcus needs one of those in his life!
My friends and family adore my Roasted Potatoes, I always love cooking them for everyone, but yours look next level, as have your Yorkshire Puddings etc! Great work dude! Now I have to go to bed with my mouth watering…
Boiled, check. Fried, check. Roasted, I didn't see any roasting taking place. Regardless of what you call em, this looks delicious and That Dude Can Cook for sure.
This really does work wonders. Make this and people will openly remark about how good it is.
I've learned so much watching this and love how much you are enjoying doing it.
And yes, you should've gone to HEB.
Very nice. Didn't know you're in Austin...same here. Thanks for this one!
Everything this dude drops is straight fire 🔥🔥🔥
That’s a lot of work for roasted potatoes!!!