I'm still waiting for my perfect potato to grow, as per Heston's advice. I am on the 12th generation and I feel like I am very close. It's been over 3 years but you can't rush perfection.
Chris Young has a TH-cam channel, he was head cook/scientist for Heston and helped develop a lot of Hestons dishes, hes worth a watch even if you only want great chips from your air fryer or to see him do something amazing like his hot and cold coffee
As a Relais & Chateaux Chef myself, I can assure you that 2:43 and 4:58 did not contain the same potatoes that produced 5:09 and forward. That said, this technique is one of Chef Blumenthal's masterful contribution to potato cooking, and should be used as often as possible.
My mother was making roasties like this in the 1960s, except she didnt boil them to mush, but just enough to get them soft but not breaking when you put a knife in them. Then out to cool and steam off. Then into a colinder to gently rough up the edges. After that into a deep fat fryer, which was lard for a first fry. Out and cooled and into the fridge, ready for a last fry before serving. The crunch was there, as was the fluffy inside. She always used Maris Pipers.
That's how we made them in our pub in the 90's, mainly for speed and convenience (not lard!). Also got the best compliments. TBH, we probably got the same result with less oil absorption but minus the herbs.
That's why you keep stirring, it clings them back to the potato before they start fully browning. The 'mashed' potato that is a result of the boiling forms a sort of shell on the potato as it cooks.
I have made this recipe every year and it’s not a scam. It looks wrong but comes out amazing and yes in the oven the potatoes when crisped up cling together
Sure, we need to adjust for different potatoes and try out a bit. But how difficult is it just to list the types you used and what the oven temp was? Now I have to destroy an extra batch just to compensate for that lack of info ;-)
I was also searching for it. I guess it is about 160-170 °C considering the fact that he bakes the potatoes for almost an hour or so. I'm making them at the moment. Getting hungry already 😂
Day before...soft boil 5 mins only. Cook until 60% cooked/brown. Let cool . Bang into oven with some wagu /goose fat for 15 mins to double cook . PERFECT
For those asking the oven temp, on the actual recipe he says 180 C which is 356F. I used russets because what the hell is a maris piper lol. After the first 20 min they didn't look like they were getting brown, upped the temp to 400 for the next 20. They started to get a bit brown but nothing like the video, so then I went to def con 4, 500 degrees with the herbs, and they came out really good. They didn't look as brown as the video but they did have some crispy bits around the edges. Soft inside as well.
I don't understand why people are attacking Heston over length of cooking time. He made the potatoes in around 90 minutes to 2 hours. Is it that terribly long for roast potatoes?
You can achieve a similar result without having to boil the potatoes so long that they fall apart: Start the potatoes in boiling water, so the outer layer gets more cooked. Then when they are ready and you can easily pierce them with a knife, pour out the water, let them steam off a little and then give them a good shake to rough up the surface into a paste.
We’ve just used your recipe for roast potatoes with duck for our supper tonight. Roasties turned out the best ever,thank you for this wonderful recipe 👍
For those asking the oven temp, on the actual recipe he says 180 C which is 356F. I used russets because what the hell is a maris piper lol. After the first 20 min they didn't look like they were getting brown, upped the temp to 400 for the next 20. They started to get a bit brown but nothing like the video, so then I went to def con 4, 500 degrees with the herbs, and they came out really good. They didn't look as brown as the video but they did have some crispy bits around the edges. Soft inside as well. Needs more time with a russet I guess, which is a shame because usually you only want to rest your roast or turkey for an hour. They're potatoes, which are cheap, so before your dinner, do yourself a favor and experiment!
Love this… How long to boil? - no idea, be brave How much oil and beef dripping? - more than you need How long to roast them? - no idea, somewhere between 30 and 90 mins. You’re welcome 😂
No way are those mashed potatoes at the start the same as the ones he shows at the end! Have parboiled to a lesser amount with bigger bits of potato and they have become crispy mash. Definitely put the garlic and rosemary in and definitely goose fat.
Diagnosed bipolar and spent some time in a UK mental hospital after being sectioned. He and his family have had a terrible time in recent years it seems.
I don’t understand why he gets so much praise triple cooked chips Chinese restaurants have done this for years roasting potatoes every one has done this for years it’s simple part boil them rinse them cool them in the fridge then the next day roast them in dripping simple cooking his great grandma would have done
He's been posting this for like 20 years. Basically, you par boil your potatoes and allow them to steam until cold in a colander, then place them in the fridge (not freezer) overnight. Then, Fry them at a low temp to enable the oil to adhere to the outer layer of the potato while subtly cooking out more moisture. Back in the fridge overnight and repeat the process once more - the following day, in a higher heat fat/oil cook the potatoes until they're golden brown - just make sure you use a potato that isn't going to break down too much, they need to be a little more robust to sustain so many processes, otherwise you risk them turning into mash clumps.
Yeah but you need lot more fat than you think. Think fat chips. Heston's picture went a bit blurry when his 50% fry potato came out the oven, to hide the xtra fat. Its not one scoop of lard, its more, ii'm starting to think 15mm of fat in the tray at least to get the fry going. Happy to be corrected. The over par boil i totally agreed with. no one else promotes this, but almost broken potatoes make the best roasties and crispy coreners, as Heston says!
Don’t take your potatoes this far in the par boiling process, otherwise you’ll just get a mess of bits of potato and they won’t crisp up. Instead par boil for 5 mins in very salted water, let them steam dry. Once cooled, rub them together to make some craggy bits. Then heat some oil in a roasting pan (duck fat!) and heat some oil in a small saucepan. Pour the oil over the potatoes so you don’t damage them. Roast for an hour or so, add thyme and garlic half way through cooking and crack some course salt over.
Poor ol' Heston, you cut the potatoes into proportional pieces, then into the oven with some salve, no pre boiling. Then add the meat at appropriate time.
@ I’m actually Waitrose, mate, and we’ve clocked what you’ve done nicking our content. You’ve taken what ain’t yours, plain and simple, and that don’t fly. So here’s the deal: take it down, stop mucking about, and don’t let it happen again. Otherwise, we’ll have to get serious, and trust me, you don’t want that. Do the right thing, yeah?
No way I would be brave enough to do 30/35 mins, 15 mins maybe 20 if I cut them quite big. I like to think my roasties are good….maybe just not as good as Hestons. 😮
I once made a Heston recipe it was the best week of my life
🤣🤣🤣
Just a week???😂
What are you talking about? The length of time including 1 hour in the oven was around 2 to 2.5 hours
😂😂😂😂😂
Woooooosh@@fahdchoudry7763
Heston performaning a christmas miracle. Turning mashed potatoes into roast potatoes 😂😂
Definitely magic of television of this one haha
I'm still waiting for my perfect potato to grow, as per Heston's advice. I am on the 12th generation and I feel like I am very close. It's been over 3 years but you can't rush perfection.
glad hes cooking again one of the best chefs the countries ever produced. all the best mate,
This is from a few years ago. He’s been dropped by Waitrose.
Chris Young has a TH-cam channel, he was head cook/scientist for Heston and helped develop a lot of Hestons dishes, hes worth a watch even if you only want great chips from your air fryer or to see him do something amazing like his hot and cold coffee
Sadly it’s an old video. Really hope we see him return
Hope he’s managing well bless him
Xx. Always loved his programs!!!
As a Relais & Chateaux Chef myself, I can assure you that 2:43 and 4:58 did not contain the same potatoes that produced 5:09 and forward. That said, this technique is one of Chef Blumenthal's masterful contribution to potato cooking, and should be used as often as possible.
My mother was making roasties like this in the 1960s, except she didnt boil them to mush, but just enough to get them soft but not breaking when you put a knife in them.
Then out to cool and steam off. Then into a colinder to gently rough up the edges.
After that into a deep fat fryer, which was lard for a first fry. Out and cooled and into the fridge, ready for a last fry before serving. The crunch was there, as was the fluffy inside. She always used Maris Pipers.
I wish they were widely available in the states. I’ve heard so much about them and would love to taste them.
That's how we made them in our pub in the 90's, mainly for speed and convenience (not lard!). Also got the best compliments. TBH, we probably got the same result with less oil absorption but minus the herbs.
Is your mother Heston?
He really is amazing! Put mashed potatoes in an oven and they came out whole again
That's why you keep stirring, it clings them back to the potato before they start fully browning. The 'mashed' potato that is a result of the boiling forms a sort of shell on the potato as it cooks.
What a scam
It's not a scam, but he definitely removed some of the smaller bits
I have made this recipe every year and it’s not a scam. It looks wrong but comes out amazing and yes in the oven the potatoes when crisped up cling together
@@Angry_Lionare you actually calling Heston a scammer?
I love that he states “this is how I like roast potatoes” not this is how you should
Thank you Heston! Merry Christmas!
Great recipe, thankyou.
They look perfect.
Um... mind blown at that crunch. Must try.
These are nice,if u really want them so well done..
love Heston .. But no way is that the same potatoes that was put into that oven.
...I'm glad I'm not the only one who noticed that...👉👉👉👉👍👍👍👍
Agreed
Totally agree. took the words out my mouth
They are the same, he likely removed some of the smaller mashed bits
Not a chance they where the same 😂😂😂
Sure, we need to adjust for different potatoes and try out a bit. But how difficult is it just to list the types you used and what the oven temp was?
Now I have to destroy an extra batch just to compensate for that lack of info ;-)
Heston technique for proper roasties is the best! ❤️
Lovely..but you forgot to tell us what temperature is the oven to be
This is not cooking. This is art.
Heston is one of the best cooks in the world , if you want to up your game pay attention
It takes some skill to put mashed potatoes into an oven and then 1hr later have perfect roasts. Heston is the goat.....
Hope to see him back cooking and well again soon 🙏
What happened? Don't live in the UK anymore.
@ he had a bad mental breakdown… but luckily with the support of his good woman she supported him through it.
Great to see you back Heston. I've got your potatoes in the oven as we speak . Fingers crossed
Thank-you! Have been trying to track this down
Doesn’t say what temperature to set the oven at
I was also searching for it. I guess it is about 160-170 °C considering the fact that he bakes the potatoes for almost an hour or so. I'm making them at the moment. Getting hungry already 😂
Magic spuds.. cook them to mush and they magically reform in the oven
I do hope Heston can be fit enough to do his cooking shows again in time
Keep on getting well H.
Thank you.
Look delicious, must try❤
Thank you Moby 🙏
I must have watched this video in a previous life!? This is how I've always done my roasties 👨🍳🤪
It has so much to do with the quality and type of potato. Do you know which one he used?
Do you have the Waitrose video Heston made of the Christmas leftovers sandwich?
What temperature you put the potatos in the oven?
Day before...soft boil 5 mins only. Cook until 60% cooked/brown. Let cool . Bang into oven with some wagu /goose fat for 15 mins to double cook . PERFECT
What temperature for the oven???
180 for olive oil, 200 with a high smoke point oil
What temperature did he use at the oven?
For those asking the oven temp, on the actual recipe he says 180 C which is 356F. I used russets because what the hell is a maris piper lol. After the first 20 min they didn't look like they were getting brown, upped the temp to 400 for the next 20. They started to get a bit brown but nothing like the video, so then I went to def con 4, 500 degrees with the herbs, and they came out really good. They didn't look as brown as the video but they did have some crispy bits around the edges. Soft inside as well.
He literally said in the video you might need them in for an hour n half 😂 why you expecting brown after 20 mins
What temp in the oven ??
Temperature of Oven?
max
Minus 9
It's all fake. But 200c when you make them at home. And don't boil for 30+ mins. 5 mins max.
@@RichardWestmorelandHow many Michelin stars do you have
Now THOSE are proper roast potatoes 🤤
I have to say, these are the best roast potatoes I’ve ever made.
I don't understand why people are attacking Heston over length of cooking time. He made the potatoes in around 90 minutes to 2 hours. Is it that terribly long for roast potatoes?
Heston boils his Roast potatoes longer than I boil my boiled or mashed potatoes!!!
Is there a particular variety of potato you'd recommend?
I've tried it with Maris Piper and King Edwards and the results were the same, but the KE needed much less boiling time.
dead ones
I am very brave, but I would be even more if you told us at what temperature you put your oven...
You can achieve a similar result without having to boil the potatoes so long that they fall apart:
Start the potatoes in boiling water, so the outer layer gets more cooked. Then when they are ready and you can easily pierce them with a knife, pour out the water, let them steam off a little and then give them a good shake to rough up the surface into a paste.
"Anywhere from between 50 minutes to an hour and a half" That's a tautology.
me cooking 3 sherries in
those tatties are not the same ones that are boiled
Isn't this a decade-plus-old video....I guess he's finally found the perfect potato peeler after 10 years.
The way I've always done mine.
potatoes gelatinize at 140 degrees , just sous vide them at 40 , 2 hours
, cool and the rough them up freeze and fry at high temp twice in beef fat
Leaving the precious, precious water running for 5 minutes just to clean some spuds, utter madness!
Definitely trying these, what is the oven temperature to finish the potatoes in the oil?
220o c
@@jrussell5243 thanks, appreciate the reply
King hot
@@jrussell5243 2200 c.... that's high
220 with olive oil, totally wrong
We’ve just used your recipe for roast potatoes with duck for our supper tonight. Roasties turned out the best ever,thank you for this wonderful recipe 👍
What temp did you roast them at?
I thought olive oil wasn't to be used for high temperatures.
I think the beef drippings protects it. Like when you are frying butter and add oil.
You’re right - just stick with dripping; our grandparents never used olive oil, they used lard, dripping, duck or goose fat.
An oven isn’t that high a temp. A pan would be so much higher
EVOO is the one that burns at high temp.
For those asking the oven temp, on the actual recipe he says 180 C which is 356F. I used russets because what the hell is a maris piper lol. After the first 20 min they didn't look like they were getting brown, upped the temp to 400 for the next 20. They started to get a bit brown but nothing like the video, so then I went to def con 4, 500 degrees with the herbs, and they came out really good. They didn't look as brown as the video but they did have some crispy bits around the edges. Soft inside as well. Needs more time with a russet I guess, which is a shame because usually you only want to rest your roast or turkey for an hour. They're potatoes, which are cheap, so before your dinner, do yourself a favor and experiment!
They look fantastic but i don’t believe the potatoes that came out were the same ones that went in??
He’s more steaming than that pot of steaming water.
Utterly wasted
Well done potatoes and well done you.
Amazing Mashed Spuds Go In and roasties comes out 🙂 So REAL !!!
Love this…
How long to boil? - no idea, be brave
How much oil and beef dripping? - more than you need
How long to roast them? - no idea, somewhere between 30 and 90 mins. You’re welcome
😂
No way are those mashed potatoes at the start the same as the ones he shows at the end! Have parboiled to a lesser amount with bigger bits of potato and they have become crispy mash. Definitely put the garlic and rosemary in and definitely goose fat.
I’ll it work with extra virgin olive oil &goose fat?
Yeah, I even think that's a better combo personally.
dont use olive oil it doesnt suit high temps
You have to remember its the way he likes them
Welcome back Hesty!
Where have you been Chef?
He was finishing a roast chicken that he started cooking in 2013.
Had a breakdown.
Relapse
bipolar fucked him up.
Diagnosed bipolar and spent some time in a UK mental hospital after being sectioned. He and his family have had a terrible time in recent years it seems.
I was stabbed in the chest and these roast potatoes resurrected me.
Sounds like he's been on the champagne already
love you my man;
Be carefull you don't get your channel cancelled due to copyright infingment.
This guy is the most 'Emperor's New Clothes' thing in cooking. Has he poisoned anybody lately?
I don’t understand why he gets so much praise triple cooked chips Chinese restaurants have done this for years roasting potatoes every one has done this for years it’s simple part boil them rinse them cool them in the fridge then the next day roast them in dripping simple cooking his great grandma would have done
He's been posting this for like 20 years. Basically, you par boil your potatoes and allow them to steam until cold in a colander, then place them in the fridge (not freezer) overnight. Then, Fry them at a low temp to enable the oil to adhere to the outer layer of the potato while subtly cooking out more moisture. Back in the fridge overnight and repeat the process once more - the following day, in a higher heat fat/oil cook the potatoes until they're golden brown - just make sure you use a potato that isn't going to break down too much, they need to be a little more robust to sustain so many processes, otherwise you risk them turning into mash clumps.
That sounds more like his chips recipe
I've made these and they are fantastic. Funny though, I don't eat potatoes any more, and I don't miss them.
Yeah but you need lot more fat than you think. Think fat chips. Heston's picture went a bit blurry when his 50% fry potato came out the oven, to hide the xtra fat. Its not one scoop of lard, its more, ii'm starting to think 15mm of fat in the tray at least to get the fry going. Happy to be corrected. The over par boil i totally agreed with. no one else promotes this, but almost broken potatoes make the best roasties and crispy coreners, as Heston says!
Don’t take your potatoes this far in the par boiling process, otherwise you’ll just get a mess of bits of potato and they won’t crisp up. Instead par boil for 5 mins in very salted water, let them steam dry. Once cooled, rub them together to make some craggy bits. Then heat some oil in a roasting pan (duck fat!) and heat some oil in a small saucepan. Pour the oil over the potatoes so you don’t damage them. Roast for an hour or so, add thyme and garlic half way through cooking and crack some course salt over.
mad Heston
Drunk as usual i see Heston.
I'm absolutely sure the potatoes are very crunchy...
Just ridiculously really.
1:04 guessing you don’t pay the water bill Heston…
This MAN is a genius, states the obvious but genius.
I have no idea why he would be using extra virgin olive oil, the burning point on the oil is to low.
agreed
He’s properly messed this up hasn’t he
Totally did a second run at it
💯
"Use more fat than you need..." is very meta.
I'm high right now and them roasties look amazing, I almost ate the thumbnail
I don't care if he's Michelin starred, I'm not letting him off the hook for that ridiculous roast chicken video. Ever.
I think he may be a little bit pissed. Slurring like he’s been on the sauce
He's changed his original process. He used to salt the water. I'm not brave enough to take the potatoes that far when boilng.
Please, for once, be brave.
David blane potatoes AMAZING
Poor ol' Heston, you cut the potatoes into proportional pieces, then into the oven with some salve, no pre boiling. Then add the meat at appropriate time.
Weren’t the same potatoes that came out 😂😂😂
There's NO CHANCE those were the same potatoes that were put into the oven lol
Why'd you steal content
What? It’s a roast potatoe
Are you not content with the content or are you the content police and contending the prosecution over such content
@ I’m actually Waitrose, mate, and we’ve clocked what you’ve done nicking our content. You’ve taken what ain’t yours, plain and simple, and that don’t fly. So here’s the deal: take it down, stop mucking about, and don’t let it happen again. Otherwise, we’ll have to get serious, and trust me, you don’t want that. Do the right thing, yeah?
Feisty one you are
The finished potatoes were not the ones he put in the oven at the start. 🤣
No way I would be brave enough to do 30/35 mins, 15 mins maybe 20 if I cut them quite big. I like to think my roasties are good….maybe just not as good as Hestons. 😮
What a waste of purified water. But I love Heston's work and wish him well.
He fucked up the first lot. Like crushed potato going in the oven. Whole when they came out 🤔
You have made mash. Lol