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.
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.
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!
❤ 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!
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.
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.
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.
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!
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!
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...
Quick correction on your technique: at 2:04, you'll notice that a potato chunk exited the bowl, and you reflexively put it back into the bowl. However, if you play it back at half speed, you'll notice that it actually transmogrifies into a snacc, at which point it may be eaten. No worries on the miss, I'm sure you'll catch it next time.
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.
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.
@@RenoNV775 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.
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 :)
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.
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.
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
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!
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.
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).
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!!
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.
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!
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!
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......
I just did the first variations with 4 large potatoes to share it with my husband later. ... What can I say? I ate the whole thing. Sorry not sorry 😁 Thanks for the recipe and recipes! I almost done every recipe you shared on the week you shared it. Thanks for planing my meals! 😘
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.
Came to the contents for this info as well. Saying something like "canola is toxic" smacks of weird food myths. I'm all for learning, but if someone is going to make such a claim, they need to back it up.
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?
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!
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
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.
Just realized how close your salsa Verde recipe is to chimichurri. In fact I would probably call this the latter, it doesn't really scream salsa, to me. Looks good though. Def will try these potatoes at some point.
Regarding the Romesco sauce, you can use home-roasted red bell peppers. That's what I use anyway. My peppers are from my garden, but if you see Costco selling like 8 of them at a time for a ridiculously cheap price, this is a good way to preserve their awesomeness. First, rinse and then remove the stem and seed core of each pepper, and cut it in half lengthwise. Then, lay the pepper halves out on a parchment paper-lined metal baking tray, skin-side facing up, and roast (no oil or anything - oil can be used, but it's absolutely NOT necessary and just adds calories) on convection-broil (or regular broil...450 F or so) for about 15 minutes (the skin should get large black spots), before turning the peppers and roasting for another 7 or 8 minutes (to ensure they're fully cooked - these times are oven-dependent, so as a guide, flip the peppers when their skin is more than 50% brown/blackened). Then, remove the peppers to a metal or glass bowl and tightly-seal it to keep in the steam. In 30 minutes, they'll be cool - at this point, peel off their skins (it should be reasonably easy, but it's no big deal if you miss a bit of skin). Bonus - the roasted pepper juices and condensed steam that percolates through the peppers is left at the bottom of the bowl when you're done...collect this and use it (or freeze it in an ice cube tray for future use) - it's sweet and savoury and delicious, and can be added to any kind of sauce for a flavour boost (I like using it in my chicken fajitas). Anyway, then you just stick the skinned pepper halves into freezer bags (I put 4 or 5 halves per small Zip-loc) and keep them frozen until you need them. This process (identical in every way) works great with jalapeños too - the roasting takes some of the spicy heat away, but the amazing jalapeño flavour remains.
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!
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
Hey Brian, try using like 20x more fat in the sheet tray with the oven potatoes. Then once cooked, take them out the oven and wait 10 minutes, then use kitchen towel to remove all excess fat. The end resulting potatoes are the juiciest and also crispiest potatoes ever.
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.
@@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. 😊
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…
@@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
Brian !! Could you maybe look into doing a ceviche recipe? Not many cooking channels like yours have done it, in fact, none at all that I could find. It’s Peruvian /South American 🤌🏼😍
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. 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?
Im definitely using that crushing method next time I cook steak but I'm gonna sub the oil for goose fat because goose fat roasted potatoes are the GOATED potatoes ever!
Add some parmesan to the salsa verde and toss it all onto the potatoes before they go into the oven (second version sauce, first version potatoes) and you get some delicious potatoes!
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.
Alternatively to baking soda, I heard Calcium Carbonate/Limestone works too. Matchstick cut will result in extreme effect kinda changing the spud texture.
In regards to the roast potatoes, British experience tells me that using clarified goose fat instead of olive oil kicks the potatoes to a whole other level
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.
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.
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!
Made these tonight, whole family commented on how good they were, thanks Bri! You're awesome!
❤ 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!
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.
Thanks!
Thanks, Keith!
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.
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.
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!
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!
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...
Oh my! Just oh my! There is no doubt I will be eating these within the week. Both of them. Oh yes! 🤤
Quick correction on your technique: at 2:04, you'll notice that a potato chunk exited the bowl, and you reflexively put it back into the bowl. However, if you play it back at half speed, you'll notice that it actually transmogrifies into a snacc, at which point it may be eaten. No worries on the miss, I'm sure you'll catch it next time.
Cringe comment
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.
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.
@@RenoNV775 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
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!
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!
The crushers and green verde look amazing.
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
Best crispy, non greasy, utterly simple & delicious potatoes! Two meals in a row, air fried to reheat. Satisfying!!!
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.
Romesco makes everything taste amazing. And your green sauce looks awesome too!
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!
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
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!
Great recipes and I like the fact that you embed the recipes directly into the page!
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.
One can never have enough ways to make potatoes. My dad loves spuds and I thank you also for making those sauces.
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).
Never thought about preheating the sheet tray, can't wait to try 'em!
Made the first version with s the ramascoe sauce. Wife loved it. I loved it!
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!!!
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.
You are a wonderful teacher, I learn SO much 🖖
🤙🏻🤙🏻
Yay for Romesco sauce! I used to live in the Tarragona area of Catalonia, which from where Romesco hails. So good.
Thank you Brian for your wonderful videos. I look forward to watching them! I’ve learned so much from you!! 🥰
would love to see recipes like this with yucca. yuquitas are a new obsession
I was sure you'd never eat that whole tablespoon of romanesco sauce one shot... but you did LOOOOOL Rock On !!
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 😍
The best chef 🧑🍳
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! 😋
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!
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!
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?!
Love this guy !!!!!!!!
hi from Macedonia 👋
Looking forward to trying these, they look so yummy.
Beautiful crunchy potatoes. Thanks for sharing dear friend !
Parabéns muito bom eu recomendo
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......
I just did the first variations with 4 large potatoes to share it with my husband later. ... What can I say? I ate the whole thing. Sorry not sorry 😁 Thanks for the recipe and recipes! I almost done every recipe you shared on the week you shared it. Thanks for planing my meals! 😘
I did the Kenji way a couple months ago. Easily the best roasted potatoes I've ever made. Crispy outside with a soft inside.
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.
I always love your videos, Brian. But today I was confused about your reference to soybean and canola oil as toxic??
Came to the contents for this info as well. Saying something like "canola is toxic" smacks of weird food myths. I'm all for learning, but if someone is going to make such a claim, they need to back it up.
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?
Potatoes always end up being the star of the show
Thanks for inspiration!
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
Definitely giving crushers a shot
sauces look killer! must try these!
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
These both look and sound so good….now I’m starving. Gotta go get some cilantro!
Nice recipe 😋 👌 👍
I'll definitely be able to try these!
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.
Just realized how close your salsa Verde recipe is to chimichurri. In fact I would probably call this the latter, it doesn't really scream salsa, to me. Looks good though. Def will try these potatoes at some point.
Regarding the Romesco sauce, you can use home-roasted red bell peppers. That's what I use anyway. My peppers are from my garden, but if you see Costco selling like 8 of them at a time for a ridiculously cheap price, this is a good way to preserve their awesomeness. First, rinse and then remove the stem and seed core of each pepper, and cut it in half lengthwise. Then, lay the pepper halves out on a parchment paper-lined metal baking tray, skin-side facing up, and roast (no oil or anything - oil can be used, but it's absolutely NOT necessary and just adds calories) on convection-broil (or regular broil...450 F or so) for about 15 minutes (the skin should get large black spots), before turning the peppers and roasting for another 7 or 8 minutes (to ensure they're fully cooked - these times are oven-dependent, so as a guide, flip the peppers when their skin is more than 50% brown/blackened). Then, remove the peppers to a metal or glass bowl and tightly-seal it to keep in the steam. In 30 minutes, they'll be cool - at this point, peel off their skins (it should be reasonably easy, but it's no big deal if you miss a bit of skin). Bonus - the roasted pepper juices and condensed steam that percolates through the peppers is left at the bottom of the bowl when you're done...collect this and use it (or freeze it in an ice cube tray for future use) - it's sweet and savoury and delicious, and can be added to any kind of sauce for a flavour boost (I like using it in my chicken fajitas).
Anyway, then you just stick the skinned pepper halves into freezer bags (I put 4 or 5 halves per small Zip-loc) and keep them frozen until you need them. This process (identical in every way) works great with jalapeños too - the roasting takes some of the spicy heat away, but the amazing jalapeño flavour remains.
Wow I never thought to save that little bit of juice or to freeze them after broiling. Great ideas Thank you so much
Okay, this is a fantastic video. Thank you!
For Romesco, have you tried Nyoras? Is what we use normally. Also a bit of "roasted" tomatoes and garlic.
Finally! A chef admitting/saying that canola and soy are POISON! Thank you.
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!
Glad you came up in my feeds. New sub, here. Wow!!!!!
Both styles of potatoes look great.
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
Adoro batata assada e desse jeito é ainda melhor
Hey Brian, try using like 20x more fat in the sheet tray with the oven potatoes. Then once cooked, take them out the oven and wait 10 minutes, then use kitchen towel to remove all excess fat. The end resulting potatoes are the juiciest and also crispiest potatoes ever.
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. 😊
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
Brian !! Could you maybe look into doing a ceviche recipe? Not many cooking channels like yours have done it, in fact, none at all that I could find. It’s Peruvian /South American 🤌🏼😍
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. 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?
You have appealed to my peasant genes, I am truly defenseless against potatoes. Great Video as usual. Thanks, Brian!
Never even heard of Romesco -- made it tonight and it's awesome. Boom.
Thanks for the great recipe! БЛАГОДАРЮ за прекрасный рецепт!
😂😂😂😂😂😂
Potatoes are a comfort food to me, and I'm always looking for ways to shake em up. So thanks, these recipes are that. 🤤
OMG THESE LOOOOOOOOOOK AMAZING!!! Everything was “hard” lol!
Im definitely using that crushing method next time I cook steak but I'm gonna sub the oil for goose fat because goose fat roasted potatoes are the GOATED potatoes ever!
Add some parmesan to the salsa verde and toss it all onto the potatoes before they go into the oven (second version sauce, first version potatoes) and you get some delicious potatoes!
I made potatoes today too 🥔 and other food 🥘 Happy Memorial Day
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.
Alternatively to baking soda, I heard Calcium Carbonate/Limestone works too. Matchstick cut will result in extreme effect kinda changing the spud texture.
In regards to the roast potatoes, British experience tells me that using clarified goose fat instead of olive oil kicks the potatoes to a whole other level
I imagine duck fat would be delicious also
I Just preboil some potato. Gonna try #2 and eat with sambal
Thanks for another great recipe. Have you ever used a mezzaluna to chop herbs? You will be amazed at how fast it goes.
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
Hey Brian, I would love for you to do a pita bake and greek gyro! Something tells me you'd slay it.
Trying the crushertins tonight!
These potatoes look good but I would like to see if you have made a video on hash browns, I would love to see it