Who Makes the Best Roast Potatoes? Chefs or Reddit? CHEFS VS THE INTERNET | Sorted Food
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- It's the ULTIMATE cooking showdown. Our SORTEDfood Chefs go up against the community on REDDIT to see who makes the BEST Roast Potatoes.
Our favourite potato queen and Pro Chef Poppy Cooks is back in town to judge. Who will she crown the winner? Watch to find out!
Poppy's links -
TikTok: @poppycooks
Instagram: @poppy_cooks (bit.ly/3APDboA)
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR
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Barry is still leaving hobs on, but Ben was nice enough to turn it off for him so he could add his potatoes to cold water.
Ben’s a good friend 😂
Barry leaves hobs on and disregards well known rules about timed challenges. Regularly. Should be some consequences
Turning off hobs should be a badge. Maybe he'll learn then.
@@SC013 Some consequences for slowness would be good, but there'd also have to be consequences for starting a timed battle the day before. Leaving the potatoes in the fridge overnight wasn't following timed rules either.
Well, Barry and Ben ARE the best of friends, after all.
"It brings the pH up. Basically..."
I don't know if Ben did that on purpose, but I appreciate the pun either way.
Considering he's a fluffer on weekends. I think it was quite intentional.
Captain obvious for the rescue, please? 🤦🏻♀️🙏
@@JudyCZ when pH of the solution goes up, the solution becomes basic - hence BASICally 😬
@@antonijapupacic5837 Aaah! Thank you so much, I never would have figured that out on my own. 🥰
@@mjf69 LMFAO LMFAO
Barry to Ben: You taught me everything you know.
Ben to Barry: incorrect I taught you everything you know
Ben busts out a new cooking method stunning everyone
shamelessly nicked from j kenji lopez alt
ait... hear me out.....
Chef on chef on chef - Ben, Poppy and James - doing something together the next time both of them are available and Ben isn't off somewhere in a field full of sheep. Could be a battle, could be a pass it on - could be a full on harsh judgment of whoever has the least badges as he tries to secure and hold on to as many badges as possible.
I want to know which one of the chefs would be Barry, Mike and Jamie respectively.
Gotta be a "Normals choose a mystery basket" for the three of them..
Chef's pass it on sounds amazing
Chef on chef on chef ... now thats the fluffing I wanna see
omg, I 100% need this in my life
Triple Chef - Pass it on All 3 have a total of 45 minutes to cook their meal (15 mins each). Normals can choose the category of what they should make and judge it.
Honestly. SortedFood vids are such a highpoint of my week. I watch them as i eat and then i have their old videos running in the background as i work ^^
That’s truly amazing to hear - thank you for watching 😁
My problem is, I watch them as I eat, n then want to try what I'm watching!!!
So true, and not only that.. I watch them when I'm doing now he dishes, cleaning, doing now h laundry.. practically whenever I'm able to 😅
On sundays, I want to make sure dinner i ready before I watch them. They are truly something to look forward too.
Wait...what? A Friday release???? I legitimately had to check me calendar to make sure I hadn't just lost two days. What a great way to start off the morning of my husband and my ten year anniversary ❤😁
I was wondering too
Happy Anniversary - enjoy!!!
@@SortedFood Thank you! 😊
Happy anniversary! Here's to another ten years 🎉
Happy anniversary.
My parents both have COVID and between work, feeding everyone, looking after the pets and cleaning *everything* I'm a little down. Since becoming the "cook" of the house I've actually been using your tips and little hacks here and there to help me get by and always eat my dinner while watching your videos (new and old) to get that little happiness boost. Thanks for being around, love all you guys.
- Jay
all of that sounds so hard. your family is so lucky to have you. ❤️ i hope they get well soon, and you get a break soon.
Thank you, that's really nice :)
You've got this Jay! You're amazing!
Thanks a bunch :) To anyone else drawn in by the sob story, after a couple of not so good days there's been a vast improvement in health!
@@jaylarity8096 are they fully better now? Also, if you don't mind sharing, did they get it despite being vaccinated?...
Seeing bens exasperation at the speed of Barry's peeling and just turning off his hob, mwah perfect.
Barry needs to learn to work and yak at the same time.
@@angelikariffel3537 Much harder with attention deficit
When I saw Ben turning off Barry's burner, I thought he was trolling him, but nah, good-guy Ben just thinking ahead, knowing exactly what Barry's gonna do lol
I like the Serious Eats version of these crispy roasted potatoes. It's basically the same as Ben's but instead of tossing the potatoes with the garlic and herbs towards the end of the cook, you make a garlic and herb infused oil and toss the potatoes in that before baking then mix the fried garlic and herbs into the potatoes post bake.
Yeah I do it like that everytime ever since I saw it. Best potatoes I've ever had
I've not seen the video but I grew up with my parents making similar, originally we didn't par-boil them but we do now, then stick them in a large bowl with crushed garlic and olive oil, give them a good toss to coat and then bake them in the oven. They are really nice and very garlicy. So Yum 😋
having cooked in kitchens, that is actually similar to what Ben should have done. he seasoned at the end, but really, you should be seasoning at almost every stage, and once more at the end (that'll be your finishing oils and salts and such)
This is Ebbers at peak adorableness, love watching him geek out on the science in cooking.
I "love" how Barry told everybody to be patient and that he'd get to why he partially squishes his tatties with a masher, and then never got around to telling us?
Just in case it's to make more surface area on the potato leading to more crispness
As a North American the phrase “squishing his tatties with a masher” sounds so… wrong? 😂
Definitely going to try the stock, can't believe I've not thought of or even heard that before!
It’s a game changer 🥔
Try it with rice too. I've been doing it a while now, it really makes a difference.
@@dangermouse9348 or pasta. I often add a cube to my pasta. other herbs can also work.
@@SortedFood On a stock ish subject, what about msg in the water? I'm assuming the glutamate from the chicken stock is helping things taste yummy?
@@dangermouse9348 Seasoning rice is a great idea in general. I use vinegar, sugar, fish sauce and sesame seeds for almost all rice dishes, Asian or not.
Omg Ebbers!! Dying from “we all want a fluffer”
I made the mistake to google it...
There's a sandwich called a fluffer nutter (peanut butter and marshmallow fluff). I still giggle like a 12 year old when I hear it.
Didn't know the term and now I can't unsee it. Thanks Ben! 😳🤦♀️
It’s also the workers who remove the accumulated fluff in the London Underground.
@@CaptainMetal92 so..... what is it?
I *absolutely* love Poppy’s energy with the boys! She fits right in on this channel! Keep begging her to come back lol
Agreed! Keep bringing Poppy back!! She's like an equally sarcastic but more bubbly version of James Currie.
They are one chef down..
Hmmm I’m still not feeling it tbh, it’s a very different energy! James left such a gap it shouldn’t or can’t be filled & prefer different guests/chef’s! She’s talented, It just doesn’t feel the same as when it’s just the guys & I dunno why that is 🤷🏽♂️
please no... enough is enough and her style is really wreaking havoc on all chemistry within the team!
I am sorry but i am not feeling it. I am perfeclty fine with anyone who likes having her in the videos, i just don't and at this point i just wished they at least had put it in the title so I knew and left that video out.
I was unsure why a "fluffer"was needed until Ben mentioned that he wanted the potatoes to be firm...then I understood.
You already know this I'm sure, but Poppy is a huge contribution whenever she's in a video. She's got more personality than a lot of your other guests.
+1 She's on point for a bennuendos and sassy enough to hold her own. Absolute winner.
She’s great and fits in perfectly!
Agreed, she works so well with the team! My favourite guest by far
A lot of the guests are actual chefs who haven't really done any form of media. So they are going to be nervous and cautious, it's not a lack of personality.
@@alisaishere Forgive my lack of precision with language. I'm sure you're correct. I should have said Poppy _displays_ more personality than a lot of other guests.
I can't get over the fact Ben looked like a dad watching his kid stick a fork in a light socket when berry was putting his potatoes in a tray. I love it, like SO much silent judgement
I agree with Poppy. Merge the two together and you have perfection in tater form.
Also, I LOVE that you guys keep bringing Poppy back. I love her, she's adorable.
I would not be even a little bit mad if you replace James with her.
Mike had me with the Window sill and Cartoon Dog Situation 😂
I woke up this morning and literally thought “damn it’s Friday, no new Sorted” I’ll never underestimate you guys again.
I've used that baking soda method, I think it took off in popularity a few years ago. It's a total game changer, makes the texture far better. Both dishes looked very nice.
I would have liked to see them all dig in at the end, but I think that’s because I wanted to eat them! Going to incorporate elements of both methods next time I’m doing roasted potatoes!
I was really hoping for a "he's a super geek" edit when Ben was talking about the PH and bicarbonate of soda, I miss that 🤣
Looks amazing. What I love to do when I cook rice and potatoes is throw 1 or 2 teaspoons of curry powder in the water while it cooks. With the patatoes when it is all crispy and nice just drizzel a bit of achaar oil over it.
This recipe is for England people
I throw in Tumeric!
@@sandeepsmatharu This channel is for everyone, go back to your xenophobic hole
@@rebeccas2801 I don't think it's meant xenophobic, but it is because the English are sort of known for eating flavourless, so no curry
@@Rebster exactly i am English and this recipe would kill me
I'd love to see a "best of" recipe come out of this. It sounded like stock cubes and herbs in the water, potatoes in when it's boiling, add baking soda to up the ph to increase the fluff, let them sit uncovered overnight in the fridge. What am I missing?
Yes, I agree we need that!!
Idea: Each Chef (Ben, James, and Poppy) has to work with one "Normal" on some kind of challenge. The Normals can win a sous chef badge if they do well.
I really hope Poppy becomes a regular part of the SORTED videos! She is so much fun!
I often cook pasta with a veggie stock cube, will have to try this potato now! Thanks for the suggestion and great video as always!
I love watching all the lads together. But I love watching the lads together with Poppy even more. Her sense of humor, and her down-to-Earth personality are pure enjoyment. More Poppy please.
Poppy is just plain fun. She doesn't even have to say anything and she creates a party atmosphere. Both dishes looked (and sounded) fabulous! A win-win for all! (Just out of interest (Ben), do you know what a fluffer is?...Ha ha!)
I usually follow pretty close to what Ben did, though I have the addition of rolling them in semolina/corn meal once they've had the fat put on, makes them even crunchier with extra raggedy edges. 🥔😋
We must remember that Barry is the messenger of Reddit. Congratulations to the Redditors who contributed! Well done! 👏🏽
This just happened to drop right on my lunch break? Perfect!
It’s awesome when that happens! Enjoy 😁
Its half an hour less sleep bevore i get to work but i cant wait to watch the videos as soon as i see an upload 😅🤣
You guys got me through quarantine! To see the kitchen change over that time is incredible 😁
Ben and Poppy, opposite ends of the innuendo scale. Ben, light and subtle, Poppy, hard and obvious, Perfect!
Loved Ben’s sneaky hob attack. Brilliant vid. Fascinating about the bicarb and I agree with Reddit but go for goose or duck fat rather than beef fat. A slight twist is to add some grated parmesan at about 30 mins, gives a great crunch and flavour. Poppy is a lively and lovely addition to the team👍
Hello there 👋👋,how are you doing today?hope you’re having a good day
I want to see a 3 way battle, James v Ben v Poppy for the ultimate chef battle.
Normal V Chef V Michelin Chef!
All get the same basic ingredients. Be interesting just to see the difference in planning, prep, creativity, execution and plating.
And make the normal be Jamie. I would find that most hilarious.
Mystery basket -- five ingredients, some of which do not play well with the others, you have to use at least three of them to create a one-plate meal. Very limited basic pantry items available outside of the basket, but all the tools and utensils at your disposal. What does a Michelin chef think to do with those that a mere mortal chef or a normal wouldn't?
So just epicurious's level chefs?
Crispy spuds V Crispy spuds V 3 small bites of crispy spuds on an herb smear, tastefully garnished with a single Basil leaf.
Honestly Poppy was by far my favorite guest and I'm really glad you guys are bringing her on more often. She meshes so well with the regular crew that it almost seems like she's just a legit member of the time. Sometimes the guest is on and you can just tell they're a guest by how they interact with the crew, but Poppy just fits right in.
Filming days with Poppy are such fun!
"in Reddit we trust"
Ooh those are some dangerous words.
3:06 interesting how Poppy was grimacing until he said 'Bicarb of soda'. Clearly a well known chefs trick that's an exception to the rule.
I actually learned 'below ground start with cold water, above ground add to boiling water' from Poppy's first appearance in this channel.
I was not expecting ben to pull the "and here's the one I made yesterday"
These both look like great high effort roast potato methods, I'd be very happy with either of them.
My favourite *low effort* method for crunchy roasts is to cut them **across** the grain so you end up with fat discs of spud.
That way you expose the ends of the grain structure of the potato, which wick up the hot fat and create a crispy outer layer.
After having been an advocate for Kenji's method ever since I've seen it (and having heard from everybody, who's tried them, that these were the best they've ever tried), I am willing to take the reddit comments into the process, because that will make it better no questions asked!
What are the techniques Kenji uses too?
I referred to this video: th-cam.com/video/argKpeiKFfo/w-d-xo.html
Definitely similar and it actually influenced many recipes, but I feel like the 2 methods here built further on that =)
I'm with Poppy. Beef dripping on bread is a real treat. Used to have it all the time when I wa a kid, but now it's just for special ocassions. Beautiful stuff.
Having Barry represent Reddit is very on brand.
does anyone else picture the person who recommended flavoring it with beef fat and chicken stock as undercover Jamie with a hat and fake mustache?
I was thinking about Jamie when he said that 🤣
I have a suggestion for a good battle for the normals. Make each one make a dish based on a certain ingredient(preferably something that requires longer durations of cooking), with what ever time limit you guys want to make but the catch is, while cooking they don't have a timer on them. So things can be under cooked or overcooked if self timed wrong but to help a little, each normal can ask how much time is left on the clock 2-3 times when ever they want.
I've been subscribing for years, didn't watch for maybe a couple months and now Jamie has transformed into a lady!! What is this sorcery
What an unexpected yet wholly welcome surprise for my Friday!
Happy Friday 😁
Love the way you guys handle yourselves when things don't go to plan. Keep everyone in the loop. Much kudos.
I just started watching, but I'm going to fall over laughing if the roast potatoes from Reddit beat the roast potatoes from a chef who went to culinary school for what a couple years and thousands of pounds? Reddit will become my new professor.
Where are your bets placed?
@@SortedFood Reddit. It's easy to make fun of, but the collective knowledge of the internet is no joke!
Maybe the people of Reddit who made comments were all from culinary school.
@@doublefalse LAMO. They should be disqualified from commenting next time. I want people sharing the tips they learned from their grandmas. I'm Italian. Someone better tag me if they do a meatball Reddit episode 🤣
You're assuming Chefs don't go on reddit.
So, I'm American. And seriously I had never ever ever heard of this method of cooking potatoes like this before you channel. I have been watching sorted for a LONG time but it still blows my mind that this is such a normal way for you guys. I own a POTATO cook book. How to cook potatoes all different ways in different recipes and such. And still, my only frame of reference for boiling, fluffing, and roasting potatoes I have is your channel. Also potatoes are literally my favorite food. It just blows my mind
Had me confused as to what day it was for a minute there lads! These both look banging, other than making 'em veggie, I'd happily eat them both!
Salt and baking powder when boiling the potatoes and a good fat to roast (animal fats if possible, high smoke point oils if not)
Baking powder helps the maillard reaction by changing the chemical make up of the starches and helps get a super crispy golden potatoe, even if not fluffed
Glad Poppy is becoming a mainstay!
They both looked good. I would have to agree with Poppy only because Barrys looked the right shape to pick up and dunk into a bowl of thick beef gravy mmmmm.
Thank you guys I really needed this after My Aunty that was like a sister to me passed away this morning. You made me smile and I didn't think I could again for a while. Bless you all
That’s sad to hear… you need some lighthearted or heartwarming distractions at such sad times. Glad the video is helping for a few minutes…
@@Shelsight Thank you. She was only about 12 years older than me.
Much love. Sorry for your loss.
Sorry for your loss. Her wings were ready, your heart was not
@@MusicalSaraJo Thank you
God I love Ben so much 🥺😤😬 reminds me so much of myself. Thank the heavens for the the bonus video 🥺♥️
I've used the bicarb trick before to get a beautiful crust on some patatas bravas. Great trick!
Hello there 👋👋,how are you doing today?hope you’re having a good day
Mike is that a White Pony 20 Year Anniversary sweatshirt? You got not just great taste of food but of music as well. Well done mate :)
I was thinking the exact same!
Word.
I'm in the comment section for this. Nice sweatshirt!
Yes!!! Came here to say that. Nice bit of merch. What an album
Love to poppy back in the studio....
Hope we see more of her in the future if she has the time of course
I think we need to see an old style 3-way battle again.... But as Poppy is around now, and James is sometimes available... How about pairing off for a chef and a normal team 3-way battle??? either one in the kitchen at a time or literally all in and working at once. It'll be mad, but it'll be amazing.
Love this! I can start practicing for xmas. I'd love to see more elements of a traditional Christmas/celebratory dinner being explored in videos.
---Particularly vegetarian options that are amazing being mentioned!
and here I am, just cutting potatoes into wedges, some oil, spices and it's oven time, NO pre-cooking in water and I always enjoy them :D
regarding potatoes into cold vs hot water - I have some old recipe book at home and there they say to cook them in boiling water, with some spices in water and without optionally without peeling and cca 20 minutes (not sure now) when I follow it I never had issue. But here you say they should go into cold water first, now my life is ruined I dunno if I should change how I've been doing it all this time :D
Poppy is definately the winner here. Those both sounded great gonna try em later.
Something with the white balance or the colour grading seems to have been a bit off. Ben's and Barry's footage makes them looke like they're part of the smurfs, compared to Poppy's and Mike's xD
But a great video anyway!
I actually use a pretty similar method to what Ben uses at work, however the only thing we do differently is we'll cook the herbs and garlic off at the end in some oil to make a flavoured oil then toss that through the potatoes last minute
Can poppy be the new second chef? …and can she do a face off cooking battle against James? 🥺👉🏻👈🏻
I always panfry mine, peper, salt garlic, rozemarry and use either beef bonemarrow or duckfat.
Mine are not as crispy as the oven method tho, so will deffinetly give it a try next time.
I just screamed so loud in the intro followed by so much confusion. Cause I went from POPPPPY, to wait what do you mean another episode of Chef vs Internet. Ben... fluffer... Great video, and I love the either new camera setup or editing, the look is lovely.
Always used dripping, not bought but made at home. Kids love the crunchy ones.
I would be happy with either of those potatoes served on my dinner table. Now combine the 2 methods flavor the water use the bicarb, dry them out, and smash them at the end and then you will have the ultimate roast potato!
I'm thinking about making this tonight and my addition will also be to make them in the air fryer. The interior fan will do the same thing as Ben's "burping"
Hoping there's not a reason we haven't seen Poppy in a minute. Adore her and the boys
Sorted, on a Friday?!? Awesome!😁
Now I want to see them make the perfect roast potato combining the recipes like Poppy said.
“Weekend pocket money, innit…?” Ben Ebbrell 2021 ;). Love you Ebbers.
Loving the Poppy addition. She’s wonderful
Friday video has me all kinds of hyped.I thought I had somehow not seen an old video.But alas I’ve still watched them all!!
Friday surprise….what a way to start the weekend
We like to treat you guys well 😁
Bit of both pleeeeze! They both look and sound gorgeous. The long asked question - how to get the 'perfect roast potato' any who underestimate the importance of this question need to be challenged immediately!!! 👌👌😉😉
My mother, who learnt to cook in the1930s, taught me to start root veg in cold water and the others in boiling water. She also used a lot of bicarb which made the vegetables green and tasty. However, later I learned that bicarb kills the vitamins in the vegetables and have been very wary about using it. I may give this a shot next time I do a roast though.
In an earlier video you rolled the potatoes in semolina (or polenta?) to give them a crunchy crust. Would that make for a too gritty texture?
“weekend pocket money” … if I tell you I *spat* out my lunch 😂😂😂
I usually don’t hold with guests in my fave TH-camrs videos, but Poppy is awesome and a welcome sight. 👌🏻
new level of respect for mike rocking a deftones top 🤘definitely my favourite normal now!
Time to start enjoying my Friday!
Cheers to the weekend 🥂
Gotta love Poppy's chaotic energy and enthusiasm
I am only on youtube and the subreddit (which is way too small, and needs more people that enjoy being nice and talking about the vids, check it out)! Jamie has been such a personable and respectable guy there too!
11:03 @Mike only if you haven't done your turkey beforehand. For years I struggled to get everything a) in the oven together and b) ready at the same time......... Then I discovered Gordon Ramsay's recipe for Christmas turkey (roast and then leave covered for same time as it was roasted) and my Christmas dinner is no longer a juggling act :) Now the roast potatoes share the oven with pigs in blankets and stuffing balls so burping the oven is definitely an option :) I think we'll try Ben's potatoes this year
More of Poppy!!! Love that someone knows what they are doing!
So glad they keep bringing Poppy back. She is so entertaining
The moment you get the notification and think “is it Sunday already?”
Roast!
Sunday is still to come, this is just an extra treat 😉
@@SortedFood We love extra treats!
Bicarbonate of soda in Roast Potatoes is how my gran used to cook them. She also used cornflour too so hers would be a hybrid of both chefs and Reddit!
Poppy is sticking around? I've seen a bit of Poppy on Sorted now, I miss James, but Poppy is amazing. If anything I'd love to see Poppy v Ben v james.
Great Diwali gift with a great video on a Friday, no less!! Thanks guys! And happy Diwali to your team! Keep ‘em dishes coming!
Ooo, this was released right after I finished my school!!!
They're on point with the release time today...
Can Poppy just be a permanent part of Sorted? I adore her!
Barry’s roasties actually made me salivate.
Indeed! Deffo making my next batch with his tips (thanks Reddit!)
I really like Poppy, she's very knowledgeable, experienced, cute and incredibly peppy! More of her, please :)
As always: Yay, Poppy!! Also, Barry's just looked more inviting to me. Ben's looked like they could have been a frozen potato. I knew straight away the herbs wouldn't flavor the potatoes, but they sure did crunch
Petition to have Poppy brought on as a a permanent Sorted Food Chef