Potato Queen's guide to perfect roast potatoes 0504am 14.12.24 all i wanted to ask was: how do i get a decent roast spud...all i got was crazy graphics and techno music or simpering nancy boy music as they prepped their gear... this might be the less hysterical of the posters... bigger surface area of spud - crispier the finished product? that's all i needed to know. ffs!! cheers.
I love this “down home” teaching moment--although I am 80 years old and have owned 3 San Francisco Restaurants I don’t think I have ever seen a roasting technique presented as well as this video! Aloha Nui loa from Kona Hawaii
You're such a pleasure to watch; thank you! Seeing as you were willing to seer yourself for it, you've sold me on this process & will definitely be giving 'em a try
Absolutely delicious thanks. If anyone is saving the water for plants please remember to taste to make sure its not too salty. The potatoes should have soaked up a lot but if not if could be bad for your plants. Thanks Poppy brilliant
Thanks Poppy I'm 44 and tou just showed me how to one of my top favourite food roast potatoes, I always tried to get them crispy and perfect but never worked now I know!
I love how this is kinda edited like a mid 2010s TH-cam video (particularly with the graphics as well) but has modern lighting and camera quality. It’s nostalgic but still feels new? It’s an interesting fusion of the two I haven’t seen before and I honestly love it. Feels very you (or at least what I know of you from Sorted videos lol 😅)
I'm so glad to see you doing full length videos. That was a lot of fun and the finished potatoes looked amazing. Although, if I had to pick a favorite way to eat potatoes, it would be a nice, simpe baked/jacket potato slathered in just an obscene amount of butter.
As an excuse to have a regular family get together, my daughters, sons-in-law and I have a Competition, every two to three months we meet in each others houses and have a "Roast Off", we take it in turns to cook a roast dinner, guests then score the dinners quality, up to 20 points for the roast potatoes, and 10 points each for the meat, veg and overall ambiance. This video is my secret weapon this year.
Excellent! The key is to really tumble them in the colandar so all sides are roughed up. The uglier the better for crunch! And that all sides are completely coated with oil. The flip halfway through is a great idea too!
Tried these out today as a test (only 4 potatoes) used coconut oil with 2 spuds and veg oil with another 2. Whilst not as golden as Poppies, they were still crispy and delicious with the coconut oil ones having a subtle coconut flavour to them, will be doing more tooday for roast dinner proper
Poppy, I came to know you from your association with the friends over at sorted food. Love your energy and your style. Today was July 4 here in America, our Independence Day and we decided that we were going to instead of doing the normal hotdogs for lunch and burgers we were gonna do steaks for dinner. And not wanting to do something as routine as a baked potato I decided to do this technique. It was delicious. I will definitely do it again. The steaming of the potato potatoes with the tea towel does get all of that fluffiness right on the edges just like you said. Thanks for sharing this . Toodles!
Cooked a goose for 1st time roasties are the BEST EVER!! Used goose fat( obs), you are lovely/young and annoying given my 64 years of age ❤ but! You know how to cook! I have tried endless recipes, this is AMAZING and thank you Poppy 😂😂❤❤
They look delicious. Might be too lazy to go through the extra steps next time I make potatoes but it's great to know how you got yours like that. (I know the steps are not that hard but I just usually throw them in with the skins and take them out after an hour)
As a little info: all ovens the world over still use incandescent light bulbs, ie a glowing metallic spool in an inert gas within a glas bulb. This wire is incredibly hot, much much hotter than the oven. The reason for this : halogen bulbs might get hot, but they don't take kindly to fat on their surface. And LED lights are very susceptible to heat damage. That's why ovens still use the standard old-school light bulbs. I've noticed that anything I place in my oven close to the light gets darker faster and often burns while the rest is barely getting crispy. Try it yourself and see if that applies in your oven as well. Maybe even with a wireless thermometer at different spots.
That’s why you can rise dough in the oven with the bulb. It creates enough heat to slightly warm the internal temperature enough to make the yeast work.
You are VERY entertaining, hilarious and a great cook/teacher! New sub and like for this channel! At 4:28, I'm pretty sure that it depends on the ratio of cellulose to starch in foods. Cellulose is the fibrous substance that will allow above-ground plants to support themselves, so there is a higher cellulose to starch ratio in the "fruit", whereas underground foods have more of the cellulose in the stem and leaves, so more starch in the "fruit". Cellulose and starch are both made up of chains of simple sugars like glucose, but cellulose has longer chains that are harder to break down, and therefore require more aggressive cooking to make a pleasant eating experience. Just my $0.02
After I’ve steam dried mine I add about a tbsp of plain flour, depending on the amount of spuds and shake them to fluff them up before going in the oven
great video! just one quick thing, around 8 minutes in you say you can use olive oil but wouldn’t that hit its smoking point around 200c? Also you probably shouldn’t water your plants with water salted like the sea
I, can eat half a bag of roasties. Have, loved potatoes all my life. Even my pregnancies cravings was potato, especially, roasties and jacket potatoes.
I swear you look like a better version of drew Barrymore.thank you for sharing how to make the most amazing roasties! Oh and im a new subscriber too.Positivity peace and love ♥️
Good old Delia Smith her roast spud recipe lives on. Try roasting them in the fats from your turkey (turkey fat, butter, bacon fat and sausage meat fat) the flavour is awesome. Trust an old bar steward.
My dorm dining room served the best potato soup. We learned that whenever we had fries (chips) at lunch, we'd have the soup in the evening, made with potato peels from that afternoon's French fries.
I always sprinkle a couple of tablespoons of raw stuffing mix on the par boiled spuds and scrunch them around in the colander before adding to the oil 😊 extra crunch
I always swear by avocado oil, especially when roasting in the oven. It has a pretty high smoking point plus it is crazy good for your digestive system. It’s also a pretty neutral oil as far as flavor. Very much worth the extra money.
I always use veg oil and butter but I blanch the spuds, chopped up smallish not bigger than 2 inches and cook at 200c for 40 minutes tossing them every 10 to 15 minutes.
Do you know how to make franconia potat I es?my jmom I sed to make a ro as stu of beef or prk, then place js m all cuts y of potaotes in bottom of pan. I think she baisted them, but don' really uremenber! Thanks for your recipe! Paula😊
The potatoe with the most starch here in Germany is the one we're using for mashed potatoes, then we have a "half firm" and a "firm" cooking one...should i use the medium firm or "soft" cooking? 🙈
As always on this channel - thumbs up If I may add, from UP NORTH, written as a Lancastrian cooking for grandparents and occasionally Yorkshire folk. Animal fat is the way forward but as explained: PLEASE make it hot before adding potatoes. I believe an old adage was if you 'spit in it (the fat) and it spits back it's hot enough' Not hot oil? nothing good there, only failure. Vegetable oils generally lead to disappointment IMO, no one has these every day so make special. If that's not your thing. Sunflower oil works nicely enough Also rather than salt, try soy sauce during / after steam drying (at the shakey bit) - instant colour and flavour. Two other subtle points that you can see on screen: Add oil / fat sparingly, the idea is to *roast* not shallow fry. Second is to leave space in the pan or you'll lose the pan when adding the potatoes (they will reduce the oil temp too much) sorry long comment - I've "suffered" for roasts 😀 #rotund TL:DR version: Do this be happy
I love watching your channel. I’ve learnt loads from picking up on the tips you show to make things. Now these roast potatoes look gorgeous…… BUT, when you put the potatoes back in the oven the 2nd time, you pushed them over to one side due to the heat in the oven. When you brought them out of the oven, they were evenly spread and the oil was gone. Was this done off camera so the potatoes had time to crisp up a little more, because that’s what I do to make mine crispy……
I've been a huge fan of SortedFood for a few years now, so I've seen you on there. I don't watch shorts or tiktok videos though, so hadn't seen your other videos. I'm happy I found your new videos!! 💜 Also, I saw these roasted potatoes on Sorted ages ago! (Can't even remember what video it was in, or if you were there!) I'm so happy you made this video with step by step instructions on how to make these, I'm definitely going to give them a try! Edit: And YT recommended their video for me to watch next, where both Ben and Barry make Roast Potatoes, with Poppy as the guest judge! LOL (Chefs vs Reddit, if anyone is curious.) They do a good job of explaining it as well, but I never got around to trying it!
With my potatoes I also add baking soda into the water when I season it. For roasting I start them on the stove with the baking dish on the hobs to really get the oil hot and get them started strong. I also mix together garlic powder, onion powder, smoked paprika, parmesan, parsley, salt & pepper and i toss them in that afterwards. It adds a really yummy umami flavor to them ☺
I Roast my Potato's exactly the same but on the 2nd turing I have made a brown sugar slurry and poured over but then you must keep a eye on them and stir so the Potato's don't stick (Lite Golden Brown Sugar) it won't clump up and burn
Please don't put salted water on your plants! It kills them. Unsalted potato or bean water is great though. These potatoes look so delicious. Thank you, Poppy. 😊
There is a variety of tomatoes in Italy, that get's watered with sea water. So if one gets their hands on those and grows them, that would be a good use for them.
Lovely! I'm a Russet fan. Not sure there is a such thing as an Idaho. They, along with us in Oregon, grow Russet. OreIda is the kind of brand name for the collective farmers. Like a big baked potato with a filling. Leftover chili, curry or broccoli and cheese. Hello from sunny Corvallis Oregon US.
I add baking soda to the water to help get those crispy edges and for better Browning due to the alkaline in the soda, the salt in the water will damage the plants.
Avocado oil, and Rice Bran oil both have high smoke points and are healthier than using beef or duck fat, super crispy results! (not that roast potatoes are health food, a melted butter & oil mix goes well too, but don’t tell my Doctor 😂)
Great to see you, Poppy! I love all your Sorted videos! May I suggest you drop the annoying upbeat whatever the heck that music happens to be? You don't need it.
I miss good old-fashioned UK roast potatoes, but in Western Australia we just don't have those spud varieties available, thanks to the thankfully now defunct Potato Protection Board (no joke!). Any suggestions as to what variety I shou8ld use?
I’m 60 and I was taught by my mum that if it grew underground it went into cold water and if it grew above ground you out it in boiling water 👍
I'm 57 and I've NEVER heard of that in my life! So much to learn... 😀
Potato Queen's guide to perfect roast potatoes 0504am 14.12.24 all i wanted to ask was: how do i get a decent roast spud...all i got was crazy graphics and techno music or simpering nancy boy music as they prepped their gear... this might be the less hysterical of the posters... bigger surface area of spud - crispier the finished product? that's all i needed to know. ffs!! cheers.
The best channel on TH-cam.
I loved to see you in Sorted, but I don't use tiktok and I don't watch shorts, so I was unfamiliar with your content. I'm glad you're now on TH-cam!
Brilliant new technique learnt! 🤗. Also because you are so funny and bring joy through your work!!
I love this “down home” teaching moment--although I am 80 years old and have owned 3 San Francisco Restaurants I don’t think I have ever seen a roasting technique presented as well as this video!
Aloha Nui loa from Kona Hawaii
What were the names of your restaurants? I live in Alameda. My brother is in SF. He did live near the big hospital on the Big Island. I love Hawaii.
What wonderful charisma. Great video, well done!
Beautiful looking roast potatoes, my favourite. I also like the left over cold ones too!
th-cam.com/channels/Xf1ap4ajDxEpOaYiRerI3w.html
You're such a pleasure to watch; thank you! Seeing as you were willing to seer yourself for it, you've sold me on this process & will definitely be giving 'em a try
Absolutely delicious thanks. If anyone is saving the water for plants please remember to taste to make sure its not too salty. The potatoes should have soaked up a lot but if not if could be bad for your plants. Thanks Poppy brilliant
Even better, just don't put it on plants!!
Potato Queen's guide to perfect roast potatoes 0507am 14.12.24 a clove of garlic in the boiling water... added taste to the humble spud.
binge watching now ...great video's full of energy and straight forward ...bravo
Poppy, they looked amazingly delicious! Thanks for sharing! 🙂😋😎❤
No worries glad you enjoy
I am definitely going to make those. It’s nice to meet somebody that’s in love with potatoes as much as I am.😊
Thanks Poppy I'm 44 and tou just showed me how to one of my top favourite food roast potatoes, I always tried to get them crispy and perfect but never worked now I know!
I love how this is kinda edited like a mid 2010s TH-cam video (particularly with the graphics as well) but has modern lighting and camera quality. It’s nostalgic but still feels new? It’s an interesting fusion of the two I haven’t seen before and I honestly love it. Feels very you (or at least what I know of you from Sorted videos lol 😅)
This is such an accurate description! It feels similar to the old cupcake gemma videos :D
I'm so glad to see you doing full length videos. That was a lot of fun and the finished potatoes looked amazing. Although, if I had to pick a favorite way to eat potatoes, it would be a nice, simpe baked/jacket potato slathered in just an obscene amount of butter.
As an excuse to have a regular family get together, my daughters, sons-in-law and I have a Competition, every two to three months we meet in each others houses and have a "Roast Off", we take it in turns to cook a roast dinner, guests then score the dinners quality, up to 20 points for the roast potatoes, and 10 points each for the meat, veg and overall ambiance. This video is my secret weapon this year.
Sounds like a great TH-cam video! 😊🥔
Thank you for the video, looks scrumptious, ❤😊 will be cooking some soon..👌
Keep on cooking I love it poppy ❤❤❤😋😋😊
Excellent!
The key is to really tumble them in the colandar so all sides are roughed up. The uglier the better for crunch!
And that all sides are completely coated with oil. The flip halfway through is a great idea too!
Tried these out today as a test (only 4 potatoes) used coconut oil with 2 spuds and veg oil with another 2. Whilst not as golden as Poppies, they were still crispy and delicious with the coconut oil ones having a subtle coconut flavour to them, will be doing more tooday for roast dinner proper
You are such an enjoyable cook. Your passion is so genuine. Thank you a well organuzed step by step approach.
Poppy, I came to know you from your association with the friends over at sorted food. Love your energy and your style.
Today was July 4 here in America, our Independence Day and we decided that we were going to instead of doing the normal hotdogs for lunch and burgers we were gonna do steaks for dinner. And not wanting to do something as routine as a baked potato I decided to do this technique. It was delicious.
I will definitely do it again. The steaming of the potato potatoes with the tea towel does get all of that fluffiness right on the edges just like you said.
Thanks for sharing this . Toodles!
Love your cookbook! Got one for myself and then one for my nieces who are just learning how to cook! Love the video too! Looks delicious!
Loved this - thanks!!!
Cooked a goose for 1st time roasties are the BEST EVER!! Used goose fat( obs), you are lovely/young and annoying given my 64 years of age ❤ but! You know how to cook! I have tried endless recipes, this is AMAZING and thank you Poppy 😂😂❤❤
Saw you over at Sorted Food first. Looking forward for more.
They look delicious. Might be too lazy to go through the extra steps next time I make potatoes but it's great to know how you got yours like that. (I know the steps are not that hard but I just usually throw them in with the skins and take them out after an hour)
As a little info: all ovens the world over still use incandescent light bulbs, ie a glowing metallic spool in an inert gas within a glas bulb. This wire is incredibly hot, much much hotter than the oven. The reason for this : halogen bulbs might get hot, but they don't take kindly to fat on their surface. And LED lights are very susceptible to heat damage. That's why ovens still use the standard old-school light bulbs.
I've noticed that anything I place in my oven close to the light gets darker faster and often burns while the rest is barely getting crispy. Try it yourself and see if that applies in your oven as well. Maybe even with a wireless thermometer at different spots.
That’s why you can rise dough in the oven with the bulb. It creates enough heat to slightly warm the internal temperature enough to make the yeast work.
Yes pleaseeeee! Gorgeous potatoes
Great way to whip up dinner quickly.
You are my favourite Poppy brilliant at what you do ❤
Yay! Poppy has a new video after three years. Glad to see you back! Too bad you didn't beat Bobby Flay with your Bangers and Mash.☹
You are VERY entertaining, hilarious and a great cook/teacher! New sub and like for this channel!
At 4:28, I'm pretty sure that it depends on the ratio of cellulose to starch in foods.
Cellulose is the fibrous substance that will allow above-ground plants to support themselves, so there is a higher cellulose to starch ratio in the "fruit", whereas underground foods have more of the cellulose in the stem and leaves, so more starch in the "fruit".
Cellulose and starch are both made up of chains of simple sugars like glucose, but cellulose has longer chains that are harder to break down, and therefore require more aggressive cooking to make a pleasant eating experience. Just my $0.02
Been trying to perfect my own rosaries and this video is perfect timing!!
Two potatoes per person? As a sampler? She means as a sampler, right?
LOL. I gasped at that too! 😂
She means two whole potatoes so if it's big you would have 4 pieces per potato.
In our household it's about a dozen roasties per person. Eating in my house you'll leave with a full guts and a smile on your face.
@@markthomas808. I really like potatoes could be because I have 50%Irish and British ancestry and potatoes are always on my menu.
Me too... two potatoes is for whimps!!!
Thank you 😊 and yes I also just like them with salt. Thank you for the tips and tricks.
I live a nice red desiree for roasties. Its what i learned from delia smith when i was a new wife 35 years ago and still keep going back to them
I just adore you and all your potato creations !! ♨ 😍
Just learned two new tricks for greatness! Thanks🙏🏻❤️
After I’ve steam dried mine I add about a tbsp of plain flour, depending on the amount of spuds and shake them to fluff them up before going in the oven
Same. And I baste them with the hot oil a few times as they cook.
Thank you! Explains a lot! I make my own ghee, excited to try the dry method. Now I need to translate the oven temp from Celsius to Fahrenheit.
great video! just one quick thing, around 8 minutes in you say you can use olive oil but wouldn’t that hit its smoking point around 200c? Also you probably shouldn’t water your plants with water salted like the sea
Looks delicious!!! I love crispy potatoes.
This video could probably have been about 10 minutes shorter, but Poppy is lovely and I'm going to try making her potatoes.
I, can eat half a bag of roasties. Have, loved potatoes all my life. Even my pregnancies cravings was potato, especially, roasties and jacket potatoes.
I swear you look like a better version of drew Barrymore.thank you for sharing how to make the most amazing roasties! Oh and im a new subscriber too.Positivity peace and love ♥️
I was thinking the same thing!
I love potatoes cooked in any shape or form! Just stumbled upon this video and am already hooked on watching more!
Poppy, just found your channel and I love it! These potatoes are my family's favorite. Your new fan from across the pond 🇺🇸 🙂
Great to see a new TH-cam video Poppy. ❤
More to come ❤
What a marvelous potato video❤ Such a joy to watch.
I started doing my roasties like this after seeing you do it, and everyone raves about them... Thanks 😛
Is the oven on fan 220 or just heat at 220?
Great cook
Congratulations on your new TH-cam channel! You’re awesome and so are potatoes 👏🏽
The channel has been around since the dawn of man.
Good old Delia Smith her roast spud recipe lives on. Try roasting them in the fats from your turkey (turkey fat, butter, bacon fat and sausage meat fat) the flavour is awesome. Trust an old bar steward.
Thank you so much ❤
Nice one..subscribed!
yay thanks Gavin
my kids luv roast potatoes when i do them, they are going to freak out when i do your little tricks.
My dorm dining room served the best potato soup. We learned that whenever we had fries (chips) at lunch, we'd have the soup in the evening, made with potato peels from that afternoon's French fries.
WELCOME TO YOUTUUUUUUBE. Or.. back to TH-cam. Big fan of your Sorted appearances. Looking forward to much potato-based content hereabouts ]:)
I always sprinkle a couple of tablespoons of raw stuffing mix on the par boiled spuds and scrunch them around in the colander before adding to the oil 😊 extra crunch
Those potatoes look sooo good, and Poppy is super cute. Really enjoying this channel.
@poppycooks, the way you sacrifice your personal safety for us. *sniff* So moving. 😂
I didn't need more reasons to love potatoes, but I sure am glad you keep giving them to me 😁
We love spuds in this family ❤❤
@@poppycooks you have truly reawakened my love for the spud - my plates (and my family) thank you!🥔❤
Just subscribed..... love your videos....❤
I always swear by avocado oil, especially when roasting in the oven. It has a pretty high smoking point plus it is crazy good for your digestive system. It’s also a pretty neutral oil as far as flavor. Very much worth the extra money.
i dont use that much salt in my water, but i do use chicken salt sometimes. specially if the tatters are to compliment a nice roast chook.
Thanku
Love the video. !! I never understood the flake salts that are thrown on dry things and fall off . Maybe just the cooking salts are enough ?
I wouldn't use olive oil. The smoke point is quite a bit lower than the temperature (220c) you mention.
I just love the way you explaining things.its amazing,I have to try this,🤩
Love your down to earth presentation. I'm in Oz so what potato do you recommend please.
I would go with a Desiree!
Nice job. Looks delicious, sometimes I use a garlic infused evo
Mmmm sounds nice
I always use veg oil and butter but I blanch the spuds, chopped up smallish not bigger than 2 inches and cook at 200c for 40 minutes tossing them every 10 to 15 minutes.
Do you know how to make franconia potat I es?my jmom I sed to make a ro as stu of beef or prk, then place js m all cuts y of potaotes in bottom of pan. I think she baisted them, but don' really uremenber! Thanks for your recipe! Paula😊
We need more new stuff, love your channel
New video every Wednesday so see you there 🙌
What's your oven setting? With fan on?
The potatoe with the most starch here in Germany is the one we're using for mashed potatoes, then we have a "half firm" and a "firm" cooking one...should i use the medium firm or "soft" cooking? 🙈
As always on this channel - thumbs up
If I may add, from UP NORTH, written as a Lancastrian cooking for grandparents and occasionally Yorkshire folk.
Animal fat is the way forward but as explained: PLEASE make it hot before adding potatoes. I believe an old adage was if you 'spit in it (the fat) and it spits back it's hot enough' Not hot oil? nothing good there, only failure. Vegetable oils generally lead to disappointment IMO, no one has these every day so make special. If that's not your thing. Sunflower oil works nicely enough
Also rather than salt, try soy sauce during / after steam drying (at the shakey bit) - instant colour and flavour.
Two other subtle points that you can see on screen: Add oil / fat sparingly, the idea is to *roast* not shallow fry. Second is to leave space in the pan or you'll lose the pan when adding the potatoes (they will reduce the oil temp too much)
sorry long comment - I've "suffered" for roasts 😀 #rotund
TL:DR version: Do this be happy
I love watching your channel. I’ve learnt loads from picking up on the tips you show to make things. Now these roast potatoes look gorgeous…… BUT, when you put the potatoes back in the oven the 2nd time, you pushed them over to one side due to the heat in the oven. When you brought them out of the oven, they were evenly spread and the oil was gone. Was this done off camera so the potatoes had time to crisp up a little more, because that’s what I do to make mine crispy……
You don't season till they are out of the oven?
Love your recipes,Poppy❤I am big potato fan myself😂
This is a potato safe space ❤
@@poppycooks ❤️
I've been a huge fan of SortedFood for a few years now, so I've seen you on there. I don't watch shorts or tiktok videos though, so hadn't seen your other videos. I'm happy I found your new videos!! 💜
Also, I saw these roasted potatoes on Sorted ages ago! (Can't even remember what video it was in, or if you were there!) I'm so happy you made this video with step by step instructions on how to make these, I'm definitely going to give them a try!
Edit: And YT recommended their video for me to watch next, where both Ben and Barry make Roast Potatoes, with Poppy as the guest judge! LOL (Chefs vs Reddit, if anyone is curious.) They do a good job of explaining it as well, but I never got around to trying it!
Same here, I first saw her on Sorted doing the 15 hour potato. Waaaay more patience than I possess lol
With my potatoes I also add baking soda into the water when I season it. For roasting I start them on the stove with the baking dish on the hobs to really get the oil hot and get them started strong. I also mix together garlic powder, onion powder, smoked paprika, parmesan, parsley, salt & pepper and i toss them in that afterwards. It adds a really yummy umami flavor to them ☺
I Roast my Potato's exactly the same but on the 2nd turing I have made a brown sugar slurry and poured over but then you
must keep a eye on them and stir so the Potato's don't stick
(Lite Golden Brown Sugar) it won't clump up and burn
Please don't put salted water on your plants! It kills them. Unsalted potato or bean water is great though.
These potatoes look so delicious. Thank you, Poppy. 😊
There are a few plants that can handle slightly salty water, but you should look them up. I won't list them.
I couldn't believe it when Poppy said that!!! She might know about cooking but it shows a surprising ignorance about plants
There is a variety of tomatoes in Italy, that get's watered with sea water.
So if one gets their hands on those and grows them, that would be a good use for them.
@@Dicyroller She put like 1/4 cup of salt though.
@@SilentSoundGuy true
also the plants that like salt are very rare.
TBH, I'd never heard of You until Sorted introduced Me to You. But.... Keep on doing what you're doing, We need the knowledge! 😃
Lovely! I'm a Russet fan. Not sure there is a such thing as an Idaho. They, along with us in Oregon, grow Russet. OreIda is the kind of brand name for the collective farmers. Like a big baked potato with a filling. Leftover chili, curry or broccoli and cheese. Hello from sunny Corvallis Oregon US.
Russet,---- Idaho. Same potato depending where in the world you are.
Low starch is better?
This pretty much matches how we do them, but we also use a bit of white pepper while cooking. 🤤
I add baking soda to the water to help get those crispy edges and for better Browning due to the alkaline in the soda, the salt in the water will damage the plants.
What a star and OH so natural ❤❤
Avocado oil, and Rice Bran oil both have high smoke points and are healthier than using beef or duck fat, super crispy results! (not that roast potatoes are health food, a melted butter & oil mix goes well too, but don’t tell my Doctor 😂)
Love the amount of salt you put in the water!
Great to see you, Poppy! I love all your Sorted videos! May I suggest you drop the annoying upbeat whatever the heck that music happens to be? You don't need it.
We are gonna need more potatoes
Glad to know that other than steam drying l, I do my tatoes like this 😊
Ever used groundnut oil? I generally use that as I think it doesn't do that reaction at low temperature
I haven’t tried no!
perfect thanks for sharing!
I miss good old-fashioned UK roast potatoes, but in Western Australia we just don't have those spud varieties available, thanks to the thankfully now defunct Potato Protection Board (no joke!). Any suggestions as to what variety I shou8ld use?