The Crispiest Potatoes WITHOUT A FRYER (2 Ways)
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- เผยแพร่เมื่อ 5 มิ.ย. 2024
- Click www.vessi.com/Brian and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Very crispy potatoes are possible without a fryer. Today I'm showing you my favorite two ways plus two sauces you'll want to put on literally everything.
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-----RECIPE-----
@JKenjiLopezAlt inspired KENJI STYLE POTATOES
▪4qt/4L water
▪20g or 3.5tsp salt
▪5g or 1tsp baking soda
▪4lbs/2kg Yukon gold potatoes
▪50-70g or 4-6Tbsp olive oil
Preheat a sheet tray in a 450F/230C
In a large pot, bring water, salt and baking soda to a boil.
Peel potatoes and cut into large chunks and add to boiling salted/baking soda water. Boil for 8-10min. Outside of potatoes should be looking mushy looking at this point.
Drain potatoes and add 4-6Tbsp olive oil. Give them several tosses in the bowl to spread oil and rough up the outsides of the potatoes.
Spray or oil preheated sheet tray then spread potatoes out onto tray. Roast at 450F/230C for about 45min, flipping after about 20 minutes.
---
CRUSHERTONS
▪3-4lbs/1-2kg of waxy fingerling potatoes
▪2 large pinches of salt
▪Sprig of rosemary
▪3-4 sprigs thyme
▪Head of garlic, cut in half
▪Neutral oil (light olive, avocado, etc..)
Cover potatoes with water (i’m using 4qt for my 6.75qt dutch oven). Add salt, herbs, and garlic. Bring to a boil then reduce heat to medium low and cook for 30-35 minutes until just tender.
Drain and allow to cool before moving on to the next step. You can refrigerate for 20 mins if you don’t have time to wait.
Preheat large cast iron over high heat.
Crush each potato until it’s about ½”/1.5cm thick
Add enough oil to the preheated cast iron to almost completely cover the bottom. When hot, carefully lay in flattened potatoes into a single layer, making sure each has good contact with the hot skillet. Allow to sear for at least 5 minutes until side 1 is becoming deeply golden brown. Flip to side 2, again making sure to get good contact with the hot pan. Cook for another 3-5 minutes. Shake and flip then place in a 450F/230C oven to roast for 25-30 minutes, shaking and flipping the potatoes halfway through. Season with salt while hot.
---
ROMESCO SAUCE
200g or 1.5c Roasted Red Bell Peppers
30g or 1/4c pepperoncinis
50g or 1/3c salted almonds
10g or 1Tbsp shallot or red onion
1 clove garlic
20g or 1.5Tbsp champagne vinegar (or white wine vin)
5g or 3/4tsp honey
75g or 1/4c olive oil
30g or 3-4 small slices fried and dried bread (shallow fry slices of bread in olive oil in a hot pan then dry in 450F/230C oven for 10-15min)
Spin ingredients in food processor until broken down, but not too smooth. You still want some texture. Thin with a little olive oil or water before serving.
---
SALSA VERDE
¼ red onion, small diced (or shallot)
115g or 1/2c red wine vinegar
15g or 3/4c basil
25g or 1 ¾ -2c parsley
25g or 1 ¾-2cilantro
20g or 2.5Tbsp capers
5g or large pinch coarse salt
Zest of 1 lemon
115g or 1/2c extra virgin olive oil
Add red wine vinegar to red onions. Stir and marinate for 15-20min. Chiffonade basil then turn 90 degrees and chop once again to avoid bruising. Chop parsley, cilantro, capers, and salt together. Add in basil then chop a couple more times to combine.
Add herbs to a bowl, then combine with lemon zest, olive oil, and the drained onions from your onion/vinegar marinade, plus a little drizzle of the oniony vinegar. Stir to combine.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
0:00 Intro
0:15 Kenji Style Potatoes
2:39 Romesco sauce
4:14 Checking back in on the kenj style
4:32 Vessi shoes plug (ad)
5:32 Finishing off the kenji style
6:28 Boiling the crushertons
7:14 Salsa verde
9:17 Crushing and finishing the crushertons
12:11 Let’s eat this thing
#crispypotatoes #roastpotatoes #potatoes
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Thanks again to Vessi for sponsoring this video. Use my code BRIAN at www.vessi.com/Brian for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.
You should do a pesto pizza, i just ate one and i will never go back to tomate pizza.
Those shoes look so tempting, but they don't offer wide so I can't be sure they'll fit
@@ouss i have a pesto pizza recipe in my white pizza video th-cam.com/video/QLX6wCDWrIc/w-d-xo.html
@@emilyrandall9776 I avoid shoe companies that don't offer wide sizes or half sizes.
Try to cook potatoes in distilled water. No U won't die because of this water. 🤣Ad some butter and vegetable decoction to this and cook it a little more longer... After that drain the potatoes. The taste is brilliant. Ad some green parsley or rosmarinus and U can grill it without a to es of oil because just one small spoon of butter.
Watching you cut the herbs was incredible. True professionalism: keeping your knives so sharp your herbs don't bleed all over the place when you mince them.
When Serious Eats (i.e., Kenji) originally posted that recipe, he added vinegar to the water and he specified using red new potatoes, and I've been making it this way since I discovered it back in 2013. How times have changed. I'll have to give this new-fangled way of making them a try.
Using vinegar will give you a firmer potato, if that's what you want.
So did Adam Ragusea BUT it turns out they basically had the instructions “upside down”, they should have been making the water more basic than acidic. As you can see in this video the outer edges should have this shaggy consistency.
I think I read in Salt Fat Acid Heat that vinegar strengthens the pectin in vegetables, and in the case of oven fries it helps to ensure that they stay intact. But in this case it is not an issue, therefore baking soda can be used.
@@ratzinc87 If you're making home fries or french fries, use acid so they don't fall apart. Vinegar makes a firmer potato so the fries don't break into fry bits.
For big chunky cuts of potatoes that won't fall apart even if they're a little weak, boiling in baking soda will improve browning.
I generally don't like baking soda in potatoes. Don't like the flavor either. I may use it in meat one day, that might give me better results, especially for quick cooking cuts of meat like fish.
@@EricLeafericson yeah baking soda on meat, or velveting, is really good for stir fried meat. Makes it very tender
Love these videos that come with all-purpose sauces. Even if I don't get around to making the main dish I almost always end up making the sauces for something!
This video has lots of cool and useful information, not just the how-to, but also the nitty gritty of WHY we do it. Excellent teacher here.
Made these tonight, whole family commented on how good they were, thanks Bri! You're awesome!
Hell yeah! Pro tip, make a simple allioli to accompany the potatoes with romescu to make the propper traditional patatas bravas from catalonia. And if you add a little bit of spicy chilli oil on top then it's 10/10.
I've been making my potatoes with the baking soda (sometimes I use baking powder because I forget which one is better) for a while and I love it. While I'm a big fan of my cast iron, I prefer throwing my potatoes in the oven because I find it easier.
You're sauces are so special. Thank you for describing them so well. I can almost imagine how they taste and, what to pair them with.
Thank you Brian…I always learn so much from you! Potatoes are my favorite food and I can’t wait to make both of these! 😋
This is exactly how I've been doing my roasted potatoes for years that I also got from Kenji. I always make a raspberry jam balsamic reduction to streak over the top for bright acidity and sweetness to cut the savory maillardy-ness of the potates but I will definitely have to give the romesco a shot. Roasted red peppers makes everything taste good and I had no idea you could buy them in a jar.
These potatoes and the sauces look awesome, gonna have to give them a try. Also i just noticed this, but I'm pretty sure this channel has grown by like 75k since I discovered it less than 2 weeks ago. Congrats Brian, you deserve it and thanks for all your hard work showing us this stuff!
Romesco makes everything taste amazing. And your green sauce looks awesome too!
Great recipes and I like the fact that you embed the recipes directly into the page!
Thank you Brian for your wonderful videos. I look forward to watching them! I’ve learned so much from you!! 🥰
I really like how you explain what you’re doing and why, like what the baking soda is for, why you use a specific type of olive oil, etc.
Make a video featuring your favorite easy sauces! They always taste so good, and it would be great to have them all in one place!
I just made the Kenji style potatoes for lunch and it was sooo delicious! Recipe worked out perfectly. I was craving a garlic herb mayo so that's what I made to go with the potatoes but I loved the sauce ideas and I'll be trying them next time. Thank you!
Looking forward to trying these, they look so yummy.
Oh my! Just oh my! There is no doubt I will be eating these within the week. Both of them. Oh yes! 🤤
Both these styles look great and as always I appreciate Brian's process of explanation; very clear and concise with the right amount of visuals. Also love to see the nod to Kenji here. I put Brian in the echelon of Kenji and Chef John when it comes to TH-cam cooking channels because of how much I can see his professional culinary background shine through in his videos while remaining entertaining.
You forgot...Adam Ragusea. Also lots of..meta info...love the food science!
You deserve a sub, not just because you mentioned kenji 🤣 but i like creators who explains why some steps are needed or for what are those steps for, and not just show people how a recipe is made...
Great little pointers nestled in your commentary, luv your recipes! Thanks ! Very much! 🇨🇦🥂🇨🇦
Good to see I've been doing roast potatoes right all along, didn't know about the baking soda however so will be trying that on the Sunday roast. One other thing I like to do it whizz up a mix of garlic granules and mixed herbs then sprinkle them on towards the end of the roasting for a nice garlic-herby roastie :)
Sounds sooooo yummy… I’m going to have to try that!
One can never have enough ways to make potatoes. My dad loves spuds and I thank you also for making those sauces.
Never thought about preheating the sheet tray, can't wait to try 'em!
sauces look killer! must try these!
I discovered and first used the JKL Alt recipe a couple weeks ago. Only difference is that I shook them a few more times for more potato slurry which added an extra, extra layer of crispiness.
Your second recipe looks really interesting as I’ve always had problems getting fingerlings right.
Beautiful crunchy potatoes. Thanks for sharing dear friend !
Okay, this is a fantastic video. Thank you!
Potatoes are such a simple thing but can add soo much to a dish 😊 i use to hate them, then i noticed all the different ways to prepare them 😍
You are a wonderful teacher, I learn SO much 🖖
🤙🏻🤙🏻
❤ been watching for a week or so now. Subscribed after I view. Love your get to it style and great pointers and recipes. Totally practical for the way we cook. Love the pace. We eat at home almost always both live to cook. I’m 80 and my wife 75 we are always searching for new ideas to add to our pretty good bag of tricks. Thanks for your fresh added skills and thinking. We will be watching. God bless. 👍🏻❤️🙏🇺🇸 we are a little south of you about 60 miles in Farmington, MO!
I'll definitely be able to try these!
The crushers and green verde look amazing.
Thanks for inspiration!
Best crispy, non greasy, utterly simple & delicious potatoes! Two meals in a row, air fried to reheat. Satisfying!!!
Yay for Romesco sauce! I used to live in the Tarragona area of Catalonia, which from where Romesco hails. So good.
It was surprising how easy these potatoes were to cook. They were AWESOME reheated, too! I ate these throughout my week at work, since the hospital’s food got super expensive
The best chef 🧑🍳
Potatoes always end up being the star of the show
Ever since learning about that baking soda trick, I don't make roasted potatoes any other way (except maybe now I'll do those Crushertons because they look DOPE).
Both styles of potatoes look great.
OMG THESE LOOOOOOOOOOK AMAZING!!! Everything was “hard” lol!
8:14 can we talk about how you use a mortar and pestle as a salt dispenser when you could have been using it to make the salsa?!
Made the first version with s the ramascoe sauce. Wife loved it. I loved it!
Definitely giving crushers a shot
Excellent!!
Kenji's roast potato method has been my go-to for years. It's had many enthusiastic thumbs ups from my British in-laws, and those people know their roasted potatoes! He calls for garlic and fresh minced rosemary on them before roasting, which I highly recommend. They're heavenly!
If you fancy shaking things up occasionally, try Nigella's recipe where she coats them lightly in semolina.
I did the Kenji way a couple months ago. Easily the best roasted potatoes I've ever made. Crispy outside with a soft inside.
would love to see recipes like this with yucca. yuquitas are a new obsession
Love this
Love, Love, Love! 😋
Bri, my goto for roasted potatoes has been to quarter red potatoes and put them on a parchment lined baking sheet at 450 for about 45 minutes coated in a neutral oil (some EVOO and butter later) with the key being to make sure to rotate them every 15 minutes of so. In the last 15 minutes to add some shredded parm (good stuff) all over them to get crispy crunchies that we all love both on the potatoes, and on the sheet tray. Liberally season (I love a good Tony Chachere's Creole seasoning, or whatever I'm in the mood for) and serve them up. Light and creamy on the inside, super crisp on the outside. I've done this with the tiny gold potatoes too to get that lovely POP in your mouth.
That said, I love romesco and Patatas Bravas so these are two unique methods I'll have to try. Plus JKLA is the man......
Love this guy !!!!!!!!
hi from Macedonia 👋
I scrape my board with the bottom of my knife instead of the blade. It helps keep the blade sharp. Delicious potatoes I just finished the 1st recipe. My son l♡ved how crunchy they were.
The second ones remind me of the Chef John "roasted smashed" potatoes, which I've made several times - definitely a dish everyone should have in their potato arsenal! I am definitely making them again, now with your gorgeous Salsa Verde!
Love that recipe so much
Wow,mouthwatering 😋😋😋
Never even heard of Romesco -- made it tonight and it's awesome. Boom.
These both look and sound so good….now I’m starving. Gotta go get some cilantro!
Here’s a thought for the sheet pan potato’s … while tray one is cooking. The potato’s. Put empty tray 2 in oven sprayed to pre heat. When side one of the potato’s are done. Remove from oven, cover with tray two, .flip, It may be a time saver. I hope it won’t make a mess.
Bri, I love your recipes. They are practical and highly elevated. After watching this, though, when I make crushertons, I think I will remove the bottom skin or maybe the top for the flip. Seems like the potato flesh gets a better brown than the skin. Thoughts?
Glad you came up in my feeds. New sub, here. Wow!!!!!
Nice recipe 😋 👌 👍
Haha 'if your OK eating smart aliens'
Love it. Clever and hilarious
Potatoes are a comfort food to me, and I'm always looking for ways to shake em up. So thanks, these recipes are that. 🤤
“…If you’re cool eating smart aliens.” You made me snort laugh😂😂
“If you’re cool with eating smart aliens.” Love it 😂
If you use the baking soda trick with purple Peruvian potatoes, you get very weird but cool green potatoes! Apparently the purple pigment is similar to the pigment that makes purple cabbage (and a few other purple things) that color and it is a pH indicator similar to litmus paper. Try it!
I usually mix these with roasted brussel sprouts and throw them in a balsamic honey glaze with some parm, can only recommend. I eat that as a main dish straight out the bowl
Hey Brian, I would love for you to do a pita bake and greek gyro! Something tells me you'd slay it.
Adoro batata assada e desse jeito é ainda melhor
Thanks for the great recipe! БЛАГОДАРЮ за прекрасный рецепт!
😂😂😂😂😂😂
Geez, Brian - I'm drooling watching this! Since I just happen to have some fingerlings in my tater bin, guess I'm just going to have to make them the star of tomorrow's dinner. I can't wait!
Thanks!
Thanks, Keith!
Great Video. What is that plate that you put the rack of potatoes on in the oven? Did not see it listed in your items used for this recipe
I made the Kenji style tonight. You'd swear they were deep fried. The crushed potatoes remind me of a recipe from Cooks Illustrated called "Smashed Potatoes." Similar method.
The potatoes look amazing. Cant wait to try these recipes. I always wondered if keeping my pizza steel in the oven would affect the temp in the oven by absorbing all the heat or be too hot to put a sheet pan on top of it but I noticed that yours is always in your oven so I'll assume it's ok. Love your channel btw
Thanks. I started keeping mine in the oven since I open and close the door so much for filming. I find that it helps to keep a more constant internal oven temp.
Thanks that was very helpful
@@BrianLagerstrom You turned me on to the steel also. I just got mine a week ago from Misen. I’m leaving it in the oven to see if I notice a difference. Thanks for the video. These two recipes are guaranteed hits. Crunchy potatoes with flavorful sauces? Come on! What’s not to love? They’ll be seeing my table soon. 😊
For Romesco, have you tried Nyoras? Is what we use normally. Also a bit of "roasted" tomatoes and garlic.
Muhammarra..a roasted red pepper, walnut dip..very similar to what you’re doing here..try it, it’s really amazing, in the same family as Baba Ghanoush…
Romesco is the Catalan Muhammara. He didn't use many of the ingredients you would use in the traditional recipe, though :P
@@65fhd4d6h5 No, his romesco has nothing to do with the one we make, we make it with dried chiles which are nothing like a fresh pepper, he essentially made a muhammara
Thanks for another great recipe. Have you ever used a mezzaluna to chop herbs? You will be amazed at how fast it goes.
I made potatoes today too 🥔 and other food 🥘 Happy Memorial Day
I was sure you'd never eat that whole tablespoon of romanesco sauce one shot... but you did LOOOOOL Rock On !!
Adorei o vídeo!
Awesome! Thank you. Quick question, though... You said, "don't use russet or Yukon" but you showed a russet and a red. Which is a good sub for the fingerlings, bc I have a hard time finding fingerlings in my local stores?
Thanks
It’s hard for me to understand why I like your videos so much. I don’t even like cooking. You inspire me though. I’m literally gonna make crushertons tonight.
Adorei o vídeo ❤
I love the recipes, especially the sauces but how can we make them less oily, is there any trick?
Nice!
Hey Bri. In the restaurant, what was the division of prep vs. ala minute for the crushertons? My guess would be prep all the way with an oven blast to order?
Check out the 'Cara' variety of spuds. Last year's crop out the garden was even better than my previous favourite, 'Mayan Gold'. They achieve the glass like outer shell, with buttery smooth inner.
yum!
Parabéns muito bom eu recomendo
Like those potatoes.. Good job. I just subscribed.
Btw are you in Josh's kitchen?
Trying the crushertins tonight!
Brian, great channel and awesome show as always. Best line in this one: "and it's amazing on grilled octopus, if you're cool with eating smart aliens." You're a genius...
I come for the recipes, but I stay for the comedy...
Also, I have to comment on how thrilled I am that you don't have an introduction sequence before your videos. Your two-finger "piece swipe" with sound effect brands you perfectly. Way better than wasting my time with 15 seconds of useless introduction and b-roll...
Finally, I've been trying to get your hair for years, and I can't. What's your secret?
Also, I don't generally comment on my own videos, but I wanted to add something to this one. One of my other favorite TH-cam chefs is Adam Ragusea. I recently made his beef stew, which he says is based heavily on your recipe for beef bourguignon. It was so good, I made it twice in the same week....
Keep it up, my brother. If you are ever in Toronto, Ontario, Canada, look me up. Maybe I could cook you a great meal, or we could hit one of the hundreds of great restaurants within half a mile of my place.
Hey Bri and Bri's better half (LOL) - Not big on leaving comments on TH-cam as I'm more of a consumer of content than anything, however I felt compelled to leave a comment. I've been a home cook for the past 20 years and constantly trying to up my game. I do 95% of the cooling in our house. With a Pescatarian wife and 3 young boys (11, 9, 6) I'm always trying to find new interesting things for them to try. I stumbled across your channel right when it launched and have been working my way through several of your recipes. I just want to say KUDOS. I have loved every recipe, from Sweet Potatoes to Kale salad (made both last night with some yummy smoked ribs) to everything in between. Just awesome. I've also purchased a scale (game changer) Thanks again and keep up the great work. Matty Ice and his Gang!!
Hey Matty Ice, Sweet potatoes and Kale salad are DEEP CUTS! Thanks for watching and commenting. Cheers to you and your fam!
@@BrianLagerstrom Deep Cuts!!! That's How I Roll!!!
"If you're cool with eating smart aliens". That is exactly why I stopped eating octopus. Even though they are delicious.
it's a real dilemma
Can you clarify the reason/best uses for each of the types of Olive Oil you used in these recipes? Extra Virgin, Light, and just Olive Oil. I'm not sure I understand the best uses for each and when they can be interchangable OR when they can't be (like the frying part in the recipe). Thanks!
Top tip for the roasted potatoes - drizzle toasted sesame oil on the potatoes for the last 5-10 minutes to add a nice nutty note to the finished spuds.
Oh thanks