I’ve made this and it’s absolutely delicious and a new favorite!! We liked it so much that my husband, who never goes back fir seconds, did! and I’m making them again tonight!! Thank you fir sharing and the step by step tutorial!!
Can you do can vege please as I have so many can vege in the pantry and they hard ever used wonder if you could enlightened me please the not many videos and you are such an amazing cook I'd like to see what you would do ...
You need to cook potatoes or the algorithms will be pissed.... It's probably knows where you spend your money or at least catches you on diet channels 😁
It seems like I am one of those people you are referring to. I really do like cooking! And I do like spending time in the kitchen to do that BUT not for roasted potatoes. The ones I make are really tasty and do not need that much time...
I was wary of boiling the potatoes so much before roasting them, but that (along with the baking soda and infused oil) made them the most delicious roasted potatoes I've ever had. Thanks for sharing!
Baking soda for cosmetic reasons. Garlic "infused" oil at high temps does not exist. The boiling - frying is an old french technique. Pont neuf I believe.
I use soda when cooking beans like hard yellow peas, kidney beans and even lentils. Usually for soaking with just teaspoon of soda, then boiling in fresh water. Much faster process and nice smooth puree if cook a bit longer.
Listen..I just made these. The house smells amazing. My husband keeps eating one and saying my goodness these are good...he added I’m glad I married you. I followed every single step and they are AMAZING! Thank you!
I never comment on TH-cam but this has changed potatoes for me. And as a guy of polish descent with a darn near full German wife potatoes are a big part of our lives :) (baking soda, infusion, & rough em' up) earth shattering
I made these when family came and they said I have to fix them every time they come. I guess you know they were a BIG hit. Thank you for this wonderful recipe. By the way it does take longer, but they are well worth it... loved them.
You'd have to pull them out of the water before they were fully cooked for them to be classed as parboiled, regardless of what happens next. Having been baked after being boiled, they're called 'twice-cooked', for obvious reasons.
There's not that much olive oil in this recipe. It's about 2/3 tablespoon of oil per half pound serving of potatoes. That's 9 grams of fat, or 75 calories. It's a lot healthier than frying.
+Heugh Jassman Do you have source for this? The only things I've found from googling are that both poly and monounsaturated fats are beneficial, with polyunsaturated possibly providing a few more benefits than monounsaturated. I could find nothing about monounsaturated fats actually being actively unhealthy.
This was my first time making roasted potatoes and istg I'm not even going to bother searching for another video. I parboiled some potato chunks, fluffed them up until I was convinced I have ruined them, tossed them in the infused oil, and threw them in the oven. They took quite long to brown tho, around 1 hour. My oven sucks so maybe that was why but DUDEEEE THEY TURNED OUT SO CRISPY AND GOLDEN BROWN!!! perfect
@@TileBitan It is healthier, but if you want to maximize the crunch then you need a lipid high in saturated fats. It depends on what you're going for I suppose.
These are really the best ever. I've made them multiple times and a couple things I leaned: After you put the potatoes into the pan, use a spatchula to scrape the bowl and get ALL of the remaining "potato mash" and put it on top of the potatoes in the pan. It really adds to the crust. These take a while. I always forget that it's another ~40min or so after the first 20min, and that's after the par boil. Leave enough time! 110% worth it
Right! I didn’t even follow all the directions since I was in a hurry and they still turned out delish! I’m so looking forward to trying them again with all the ingredients!
@@cachi-7878 I have - well, goose fat actually. It makes really nice roast potatoes, but I still prefer the taste when they're done in beef dripping. Personal prefer preference, I guess
One of the few recipes that goes perfectly every step, and actually comes out looking like the video! I used yellow baby potatoes and they didn't come out as crunchy as I'd hoped. I'll bump the cooking time for the babies, and try another batch with Yukon Gold. Certainly making these again!
The chef Randy Be always careful with garlic, if the garlic gets brown ITS TOO LATE, It becomes NASTY and tastes burnt (because it is), minced garlic shouldn't be fried in super hot oil, but medium temp for max 30 secs BEFORE it developes the brown colour and gets crunchy (nasty). Greetings
I made these last night, & while I'm generally new to cooking these turned out incredibly tasty. I can't wait to make them again! The infused oil & boiling the potatoes with baking soda before baking them made a huge difference. Thanks for posting this killer recipe!
Sometimes I like to add rosemary or thyme to the potatoes while they're boiling. It quickly infuses the water and makes them a lot more fragrant even before seasoning them :)
I'm thinking a good fresh masala in place of the rosemary... nice yogurt sauce on the side... coriander instead of parsley... This would be the most epic curried potatoes ever! Thanks for the tip!
Omg!!!!! We cooked this potatoes yesterday and we woke up today and we are still amazed. Please, follow exactly every single step on the recipe...you will not believe how delicious they are !!!! THANK YOU for sharing this roasted 🍠 with us!!!!!
I've just made these. Best roasted potatoes I've ever had! The only thing I've changed: I infuse the oil slowly as not to burn either the garlic or rosemary. Also, I don't add the rosemary and garlic back as I noticed they don't stick to the potatoes and end up at the bottom of the bowl. I add them to a sauce I make to accompany the potatoes. Thank you! I'll be making these for the rest of my life!
Baking soda, infuse, roughen, roast. I just did this with basic, generic, terrible vegetable oil, a seasoning mix that had DRIED GARLIC in it (gasp!) and roasted them in the lamest, least likely baking pan ever. And they STILL CAME OUT AWESOME. Recipe approved. Forever. XD
Yeah....I'll find some alternatives for spices as well. I admire his passion for making that marinade....but that's too much work for me to do when I want those potatoes in the oven NOW!!! :D
Much easier, part boil, heat oil in oven. After part boiling potatoes fluff up and drain. Coat in plain semolina powder and cook in hot oil for 1he on highest heat, turning half way.. Add any herbs you want. You will never get a crunch like it
1. Boil 2 quarts of water 2. Add 2 tablespoons of salt and 1/2 teaspoon of baking soda to water 3. Immediately add 3-4 lbs chunky potatoes 4. Boil potatoes for around 10 mins/ til knife can pierce easily & weak exterior 5. Drain cooked potatoes and let them steam a little bit 6. Add teaspoon of seasoning/pepper, tablespoon of salt, with 1/4 cup of oil 7. Toss potatoes to make edges mashed 8. Bake in oven at 425* or 400* convection for about 20 mins then flip 9. Cook about 30 mins more checking on them every 10 mins
I love cooking. My issue is dishes. Try roasting potatoes on a baking sheet with aluminum foil. May not be as good. But you don’t have to wash a colander, a big bowl, a pot, a pan, a baking sheet, a teaspoon, or your hands 12 times.
Parboiling, then scoring the potatoes is the way my mother always did it...right before she coated them in roast beef drippings and finished them in the oven. Delicious!
Don't listen to this guy. If you boil the potatoes until the knife goes in that easily, you just end up with a pile of mush when you start roughing them up with oil.
Wow just made these. Amazing. I doubled up the garlic... Don't double up the garlic
😂
lmaoooo
Meeetoooo...hahahaha
Haha duly noted
😂
Made these for a few people and they still talk about it to this day. Def the best potato recipe I've come across.
Since my kid is picky when it comes to seasoning I added grind garlic and powdered rosemary. It tastes amazing. Thanks
Made these tonight. They were the best roasted potatoes my family have had.
I’ve made this and it’s absolutely delicious and a new favorite!! We liked it so much that my husband, who never goes back fir seconds, did! and I’m making them again tonight!! Thank you fir sharing and the step by step tutorial!!
So glad when they give the ingredients AND directions in the note section.
Thank-you so much, I just baked the potatoes, very tasty. I enjoyed the whole process. Best Kartoffel ever!! Please try it, lern something new 🤗
I WILL TRY THIS TOMORROW FOR THANKSGIVING!!! THANK YOU THEY SOUND & LOOK DELICIOUS!!!
delicious recipe! my second time making it.........YUMMY
thanks! the family luved it!
These are incredible!
Can you do can vege please as I have so many can vege in the pantry and they hard ever used wonder if you could enlightened me please the not many videos and you are such an amazing cook I'd like to see what you would do ...
Turned out great!!!
Great recipe it works-no lie.
This looks incredibly tasty but I will not spend an hour or more in the kitchen just to make some roasted potatoes... :(
No matter how you slice it, 90 minutes for a side dish is an extraordinary amount of time.
Do we also put oil on the pan?
Would this work with red “new” potatoes also?
I don’t believe new red potatoes are starchy enough for this recipe. Russet and Yukon Gold are higher in starch.
TH-cam puts this video in my feed every 2-3 months and I watch it every time
You need to cook potatoes or the algorithms will be pissed.... It's probably knows where you spend your money or at least catches you on diet channels 😁
But have you tried this recipe ? :)
You have no fucking life my friend
Me, too!
I need some time alone with this video.
Laughing Achilles 😂
im turning into randy marsh too!
😂😂😂😂
Laughing Achilles I think I need a cigarette.. 😏
Damn!!!!!! That should be illegal! What is the age of consent there? I'm in love!
Taking the herbs out and then adding then back in later on is such a simple and smart trick. I always end up with burned garlic.
Flipper.was.a.dolphin same.
That's why you don't season steak before you sear.
Turn the heat way down like to #2 or lower on the stove.
Same here. It’s a great idea
Yeah it really is!
So many people complaining about it's too much work... amazing how cooking has become too hard for people. The best meals take time. Great recipe!
Exactly man nobody cares to make love in kitchen anymore just like in the old school movies like 9 and a half weeks and etc.
It seems like I am one of those people you are referring to. I really do like cooking! And I do like spending time in the kitchen to do that BUT not for roasted potatoes. The ones I make are really tasty and do not need that much time...
Lazy millenials
@@fortunatoofamontillado1059 explain
@@Winterhawk24 ... go grab yourself a hungry man dinner .. sit down and I'll explain it to you
I was wary of boiling the potatoes so much before roasting them, but that (along with the baking soda and infused oil) made them the most delicious roasted potatoes I've ever had. Thanks for sharing!
Baking soda for cosmetic reasons. Garlic "infused" oil at high temps does not exist. The boiling - frying is an old french technique. Pont neuf I believe.
Athanasios M. baking soda for crispy reasons...
I use soda when cooking beans like hard yellow peas, kidney beans and even lentils. Usually for soaking with just teaspoon of soda, then boiling in fresh water. Much faster process and nice smooth puree if cook a bit longer.
For crispy reasons. Totally. Delicious.
I always thought that cooking with baking soda robbed the vegetables of vital nutrients..is this an old wives tale? We were taught this in Home Ec ..
"Check out those micro-blisters!" is what I normally tell my urologist.
Marty Yu lol
That's disgusting. Have an upvote!
I tried to rationalize hearing that by telling myself he said "micro-glisteners". But I know that's not a word.
Yu really made me laugh right there >.>
welcome to over 40 pal
Listen..I just made these. The house smells amazing. My husband keeps eating one and saying my goodness these are good...he added I’m glad I married you. I followed every single step and they are AMAZING! Thank you!
😂😂your husband is lovely, some potatoe chunks confirmed he married the right one. 😂😂😂
She Me 🤣
leave that fool
I was having doubts, but I'll follow the directions because you did. Thanks
4 P now we’re talking
Made these for my wife and she needed a cigarette afterwards.... Very good recipe
ALS84
😂👍🏻
🤣🤣😂😂
That was likely the first time she needed a cigarette since marrying you. lol
@@markreynolds9135 lmfao....someone was just served!!!
😂😂😂😂😂
made these today. Excellent. Not a single leftover morsel. A new family favorite.
I am totally going to make these one of these days!
made them for the second time today, had a lot of compliments. directed many people here.
making them right now, 40 mins to goooooo can't wait had a long day at work with my asshole boss
@@yesman. how’d it go?
@@zahra-gb2ui good
I'm slowing clawing out of my sheets, limping to my kitchen, hoping that I have some baking soda....
Timmy Morgan
You came back 3 weeks later. 😂
@Timmy Morgan Those Yanks get right up my nostrils .knowalls
hilarious, a had a good laugh.
I'm too lazy to do that, i tried doing it in my imagination.
No shit! Especially since I don't have a dishwasher. Another grilled cheese it is!
The'Sev. Lmao!!😂😂
The'Sev.
That's how I do everything! Even down getting out of bed in the morning!
too lazy to cook , while wasting hours on the internet as smart phone zombie ?! ...
Non Existent
Did you just assume that persons interfacing device? Oh the bigotry!
7 years in and this recipe is still saving my ass on Christmas Day
I could spend the roast of my life eating them...
💥
Made this for my husband and for a second I thought he was a fan, after a bowl of them, he's a whole air conditioner.
omg...
This man speaks the truth--these really are the best potatoes. Before I learned this recipe, I was slender...
Oh well. WORTH IT
Great video! Will try tomorrow.
But can't unhear "MICROBLISTERS"!
I never comment on TH-cam but this has changed potatoes for me. And as a guy of polish descent with a darn near full German wife potatoes are a big part of our lives :) (baking soda, infusion, & rough em' up) earth shattering
haha Just wanted to say that years ago my full-German roommate and I had potato cook-offs, and this Scot-Irish descendant usually won! :-)
M A Walker Irish are the true potato lovers, I think I have potatoes in my blood.
+Felix Green True we love potatoes
I assume being genetically related to the potato and already knowing how potatoes "work" LOL, this is a facetious remark?
please don't use "micro blisters" to describe food, ever again
Why, u got herpes
@@jinkazamamonkey What if I do? Are you going to bully me? What an exciting, purposeful life you must lead... 🙄
@@greener336 no, I'd give you a bottle of wild oregano oil though...
Ya’ll need Jesus
@Behrouz Jazizadeh I don't have herpes 🙄
came out freaking AWESOME! Thank you!
yeah
Nice video, looks very tasty. Tip: add C degrees on screen, for the rest (most) of the world :-)
MaxQ10001 divide by half
@@pabloparra2484 Not really no...
They have calculators for this because your comment may never get read by OP.
200˚C (204.444˚)
Google
I made these when family came and they said I have to fix them every time they come. I guess you know they were a BIG hit. Thank you for this wonderful recipe. By the way it does take longer, but they are well worth it... loved them.
'Parboiled' means "part boiled", as in not completely cooked. These potatoes were boiled until fully cooked.
You'd have to pull them out of the water before they were fully cooked for them to be classed as parboiled, regardless of what happens next. Having been baked after being boiled, they're called 'twice-cooked', for obvious reasons.
Yo chill he/she is right, he made a mistake in the video and that's the right term
nagualdesign You fucking donut!!they are not fully cooked!
Lol, My kind of humor.
10 minutes is too long if you're going to beat them as well!
for anyone who says this takes too long, it's a good thing you never lived in the country and had to shell peas. Now that was work
haha... this is true in country side of any country.. i can relate XD
...or crack walnuts.
I lived in the suburbs and my dad made us do that! (He grew up in the country!) I know what you mean.
I've lived in a town and shelled peas. Its not hard work, its a pleasure.
Shelled peas and beans, cut up okra (the fuzz makes you itch), all kinds of things like that.
Those better be some damn good potatoes - that's a LOT of work and a LOT of dishes!
This is 'serious eats', not 'slacker eats'..what did you expect?
So True. And they'll be devoured within seconds..
Trust me this technique will turn you into a local legend
Midwest Girl hey would u guys like to check out and subscribe to my channel? new video up :)) thanks alot!
@@curiousgangsta well said...
The baking soda trick is a secret I'll take to my grave. Grazie.
Can’t...we all know the secret 🙄
nothing is good without oil or fat and im ok with it
SheMakeThatBackMove Actually your brain needs fats (healthy fats granted) in order to function well. A little olive oil never hurt anyone.
Sure, if you eat a ton of fatty stuff all the time. Everything in moderation is fine.
There's not that much olive oil in this recipe. It's about 2/3 tablespoon of oil per half pound serving of potatoes. That's 9 grams of fat, or 75 calories. It's a lot healthier than frying.
+Heugh Jassman Do you have source for this? The only things I've found from googling are that both poly and monounsaturated fats are beneficial, with polyunsaturated possibly providing a few more benefits than monounsaturated. I could find nothing about monounsaturated fats actually being actively unhealthy.
+Heugh Jassman Interesting. This has definitely given me something to think about. Thanks for the reply.
Seriously AMAZING. ♥️
Who knew about boiling them in alkaline H20... great tip!
This is a total game changer. I don't ever want potatoes any other way ever again! SO GOOD.
I find it interesting that butter wasn’t used!
CHECK OUT THOSE MICRO BLISTERS! said no one ever
😂😂😂😂
Clearly you have not met my gynecologists.
Hippa laws don't allow that info to be shared unless you are physically involved.
EEEEEEEEEEYYYYYYOOOOOOOOOO
For majority of the world:
400 = 204°C
450 = 232°C
the real hero right here
In the process of making these and I realized I don’t have garlic or rosemary :)
Just made these and they came out AMAZING! Thank you for posting!
Wonderful. I made it this morning for my parents and they loved it. Ate it all; and left me none. DELICIOUS!!!
yes daddy
"pour 5 tablespoons of olive oil"
*proceeds to pour half the bottle*
5 tablespoons is a third of a cup.
I mean, what he used is 5 tablespoons
lmaooo
Matthew Ong j
"Pinch of salt"
~ Jamie Oliver
Word to the wise: watch this recipe ALL THE WAY TO THE END before starting. Make sure everything lines up. It takes a lot longer than it may seem.
This was my first time making roasted potatoes and istg I'm not even going to bother searching for another video. I parboiled some potato chunks, fluffed them up until I was convinced I have ruined them, tossed them in the infused oil, and threw them in the oven. They took quite long to brown tho, around 1 hour. My oven sucks so maybe that was why but DUDEEEE THEY TURNED OUT SO CRISPY AND GOLDEN BROWN!!! perfect
There are still improvements you can make, using a denser fat like bacon fat, lard, butter, etc produces even more of a crunch than olive oil.
@@VallornDeathblade olive oil is healthier than all of those, and in my opinion its still way better
@@TileBitan It is healthier, but if you want to maximize the crunch then you need a lipid high in saturated fats. It depends on what you're going for I suppose.
i feel like i just found a secret treasure chest. THANK YOU!!!
These are really the best ever. I've made them multiple times and a couple things I leaned:
After you put the potatoes into the pan, use a spatchula to scrape the bowl and get ALL of the remaining "potato mash" and put it on top of the potatoes in the pan. It really adds to the crust.
These take a while. I always forget that it's another ~40min or so after the first 20min, and that's after the par boil. Leave enough time! 110% worth it
These are GREAT! Followed recipe exactly. Take the time to really roast them to get crunchy. Adding to my recipe file for sure.
😍😍😍 This is actually has to be THE best roasted potato recipe I’ve ever seen!!! Great tips!!!
okay low key starving, and ofcourse I always find the best recepies when I have a 10 minute limit till starvation.
Sameee
Right! I didn’t even follow all the directions since I was in a hurry and they still turned out delish! I’m so looking forward to trying them again with all the ingredients!
The technique is spot on, but for the best tasting roasties, they need to be done in beef dripping, not olive oil
Not even close! For best roasted potatoes, use duck fat my friend, you will understand the meaning of delicious...😉
Well said
@@cachi-7878 I once had duck fat to spread on fresh bread at a high-end restaurant in Europe. The absolute best!
@@cachi-7878 I have - well, goose fat actually. It makes really nice roast potatoes, but I still prefer the taste when they're done in beef dripping. Personal prefer preference, I guess
Duck, goose, or beef fat - all three are amazing for roasting and do not oxidise at high temperature like olive oil does.
One of the few recipes that goes perfectly every step, and actually comes out looking like the video! I used yellow baby potatoes and they didn't come out as crunchy as I'd hoped. I'll bump the cooking time for the babies, and try another batch with Yukon Gold. Certainly making these again!
add lemon zest to the herbs when frying. secret tip to achieve next level
"the food lab"
also known as his kitchen.
this recipe came out great be careful on the garlic under cook it a little bit I think it's better
The chef Randy Be always careful with garlic, if the garlic gets brown ITS TOO LATE, It becomes NASTY and tastes burnt (because it is), minced garlic shouldn't be fried in super hot oil, but medium temp for max 30 secs BEFORE it developes the brown colour and gets crunchy (nasty).
Greetings
@@Hatim.13 So true!!! Wish I could give you a thousand likes for this comment 👍👍👍👍👍 🍻
Yes. no one wants over cooked and bitter garlic.
Definitely err on undercooked than overcooked for the garlic.
Mmm, micro blisters, tasty :)
Never thought I would read such a statement
mattiauk kihgvn
Wow!!! Thank you so much for sharing your knowledge and craftsmanship 🥰
I made these last night, & while I'm generally new to cooking these turned out incredibly tasty. I can't wait to make them again! The infused oil & boiling the potatoes with baking soda before baking them made a huge difference. Thanks for posting this killer recipe!
"just check out those micro blisters" so funny
Sometimes I like to add rosemary or thyme to the potatoes while they're boiling. It quickly infuses the water and makes them a lot more fragrant even before seasoning them :)
I'm trying it as we speak! I might have burned the garlic, they didn't take long to cook in the oil!
I'm thinking a good fresh masala in place of the rosemary... nice yogurt sauce on the side... coriander instead of parsley... This would be the most epic curried potatoes ever! Thanks for the tip!
Omg!!!!! We cooked this potatoes yesterday and we woke up today and we are still amazed. Please, follow exactly every single step on the recipe...you will not believe how delicious they are !!!! THANK YOU for sharing this roasted 🍠 with us!!!!!
did anyone try this recipe? im worried thre potatoes wil be too dry
I tried it. Potatoes looked great however the taste was not that special.
I've just made these. Best roasted potatoes I've ever had!
The only thing I've changed:
I infuse the oil slowly as not to burn either the garlic or rosemary.
Also, I don't add the rosemary and garlic back as I noticed they don't stick to the potatoes and end up at the bottom of the bowl. I add them to a sauce I make to accompany the potatoes.
Thank you! I'll be making these for the rest of my life!
Good idea! What ingredients are in your sauce?
Never knew my potatoes 🥔 needed "microblisters" 😂😂😂
Damn. This is legit. These might be the best potatoes I've ever had. Thanks!
2019 and those roast potatoes are still looking pretty good...thanks for sharing.
"why am I always being roasted?"
-Potato, vegetable
Not a vegetable FYI
"why are you always grilling me"? -Cheese Sandwich
Myself, a metric person starts watching this this video. 50 seconds in aaand I'm out. 😂
Was just about to say the same damn thing.
beta!
The metric conversions are in the description
Recently viewed this video and made the potatoes this morning. 2 thumbs up!! The wife was impressed when I served these with her favorite omelet.
Just in case anyone wants to know, I uses GHEE (clarified butter) as my fat and the recipe works great still!
Baking soda, infuse, roughen, roast. I just did this with basic, generic, terrible vegetable oil, a seasoning mix that had DRIED GARLIC in it (gasp!) and roasted them in the lamest, least likely baking pan ever. And they STILL CAME OUT AWESOME. Recipe approved. Forever. XD
Yeah....I'll find some alternatives for spices as well. I admire his passion for making that marinade....but that's too much work for me to do when I want those potatoes in the oven NOW!!! :D
BigBlack81 how long did you have to roast them. I need them in my tummy soon!! 😋
BigBlack81 lol . Good job!
Rare a clickbait title actually delivers, but... You did it.
Thank you for sharing Kenji. Love the recipe and the production value. Beautiful stuff.
I thought a microblister was something that Mike Rowe got from using a shovel on Dirty Jobs. That would be a Mike Rowe blister, wouldn't it?🤔
Eric Greenslate
I'm having difficulty creating Chef John-style puns on these SE food vids, but you seem to have an easier time at it
e greenie Husband, is that you? lol nice one.
e greenie 10/10
Much easier, part boil, heat oil in oven. After part boiling potatoes fluff up and drain. Coat in plain semolina powder and cook in hot oil for 1he on highest heat, turning half way.. Add any herbs you want. You will never get a crunch like it
YES! you're the only person who explains parboiling. LOVE IT!
I could eat this for breakfast, lunch and dinner. Yum.
1. Boil 2 quarts of water
2. Add 2 tablespoons of salt and 1/2 teaspoon of baking soda to water
3. Immediately add 3-4 lbs chunky potatoes
4. Boil potatoes for around 10 mins/ til knife can pierce easily & weak exterior
5. Drain cooked potatoes and let them steam a little bit
6. Add teaspoon of seasoning/pepper, tablespoon of salt, with 1/4 cup of oil
7. Toss potatoes to make edges mashed
8. Bake in oven at 425* or 400* convection for about 20 mins then flip
9. Cook about 30 mins more checking on them every 10 mins
Love how you mix science with skill-- yum!
Just made these for Christmas dinner and they turned out fantastic! Thank you, merry Christmas 🎄
NO MICRO BLISTERS... but the best I’ve cooked yet. Great recipe 👨🍳
I was chompin’ at the bit for these things! Until he said, “micro blisters”...🤢
I dont know about the best, but these are now my favorite
I used duck fat instead of oil because I’m cool
I love cooking. My issue is dishes. Try roasting potatoes on a baking sheet with aluminum foil. May not be as good. But you don’t have to wash a colander, a big bowl, a pot, a pan, a baking sheet, a teaspoon, or your hands 12 times.
Heating Al is proven to be very unhealthy for food prep
Garlic? Rosemary? NO! Beef dripping - YES! 😋
The bit he got right was roughing the edges.
Parboiling, then scoring the potatoes is the way my mother always did it...right before she coated them in roast beef drippings and finished them in the oven. Delicious!
Don't listen to this guy. If you boil the potatoes until the knife goes in that easily, you just end up with a pile of mush when you start roughing them up with oil.
I'm losing my mind at how amazing this sounds and looks!
TheStylelike16th TH-cam is making me fat
TheStylelike16th they are the most amazing potatoes I’ve ever had lol try this recipe! U won’t be disappointed!