How To Make Crunchy Crispy Roasted Potatoes | HD Cooking Video

[Music] welcome back everybody and if you are new here welcome to gochujang one my youtube channel I like to cook all sorts of things on this channel and please consider subscribing and be sure to click that Bell notification to get my latest videos ok today I'm going to make crispy oven roasted potatoes and today I'm using three pounds of petite gold gourmet potatoes you could definitely use peeled russet potatoes so first I'm going to parboil these here I have two and a half quarts of water already boiling and I'm using Kenji Lopez alts method for crispy oven roasted potatoes I'll leave the link to his Serious Eats Food Lab recipe in the description below okay so back to the water here I'm going to add one ounce of salt I'm actually using sea salt but if you have something like kosher salt that works too I'm going to give that a mix just to make sure that it dissolves and combines with the boiling water and then next I am going to add 1/2 teaspoon of baking soda the use of baking soda will give you an alkaline water this in turn will help break down the pectin on the potato and give you an extra crispy exterior now I'm not coming up with this out of my own research this is referring back to the video for Kenji Lopez alts method of boiling these potatoes so definitely go check out that video he goes into further detail why all of this works ok so that is all combined now I'm going to add my potatoes and like I mentioned earlier I typically like to do this with a peeled russet potato but these were on sale and I thought hmm I wonder if this will work even with potato skin on it and the skin on these is not thick like a russet potato so that's something to think about so I'm just going to let these come up to a boil once they start boiling then I'm going to time them for 10 minutes and I want to make sure they're submerged so while my potatoes are parboiling I'm going to actually work on the oil that I'm going to use to coat all of the parboiled potato so here's how I did that here I have a small pan and to that I'm going to add four ounces or 1/2 cup of cooking oil you could use the type of fat or oil of your choice I believe in the video he used something like olive oil but I think cooking oil has a high smoke point and the type that I'm using is actually an expeller pressed canola oil but like I always say definitely use what you have on hand and convenient for you once my oil is preheated I'm just going to move it around I don't want anything to burn so I'm working with a medium heat now I'm going to add some aromatics and flavor into this oil here I have just a little bit of chopped onion maybe a quarter cup of onion I didn't even weigh this out you definitely can use just a small piece of onion and dice it and I'm going to add garlic but I want the onion to cook first before I add the garlic because the garlic will start toasting and burning if I let that in first so I'm just going to move that around but you can definitely add anything aromatic that you want your potatoes to taste like for example herbed potatoes you could add some rosemary some thyme you can definitely add maybe some flakes of chili pepper to add a little bit of spice and heat it is definitely up to you but I'm just going with onion and garlic today so once my onions have had a chance to sort of fry and saute in the oil I'm going to add the garlic here I have two roughly chopped cloves of garlic again the amount is up to you I went with two cloves you can add more or just leave it out and add again the aromatics of your choice I'm just going to let this fry until everything gets slightly golden brown once everything is golden brown and cooked I am going to remove it from the heat and sieve the oil and then you are left with this aromatic flavorful oil that you can coat your potatoes in by the way don't toss out anything that you fry it in the oil I actually like to eat this on the side especially since this is onion or if you're doing something like herbs you can toss it and fold it into the cooked roasted crispy potato after once I've saved my oil I'm going to set it aside until I need it at this point my potatoes should be done and all I'm going to do is use a knife and check for doneness you'll want to boil or parboil your potatoes right at knife tender if you're using a fork and the potato releases easily I think you've probably over boiled them they might turn to mush I also want to mention depending on how large you cut your potato that will also determine the cook time so the cook time will slightly vary these took right at 10 minutes of boil time so I am going to strain out all of that boiling liquid and because these have skin I'm going to give them a poke and a mash just to sort of rough up the exterior because that's going to create extra crispy nest it which is why if you are using a peeled russet that definitely will give you maximum crunch okay so I think I did a pretty good job of roughing up my potatoes now it's time to dress them and roast them so here I'm going to use my aromatic oil that we made earlier again do what you will and now I'm just going to add some salt to taste and what I mean by salt to taste is basically start something like 1/4 teaspoon 1/2 teaspoon and you know use what you're comfortable with if you definitely cook all the time your hands will have a memory of what you like to season and salt your food so that's kind of what I mean when I say that I probably salted these with somewhere between a quarter teaspoon to a half teaspoon of salt I'm going to give them a mix and don't worry if you're using potatoes and they're starting to fall apart that's good that'll create Chris penis in the oven now if they're super mushy that can be difficult okay so now on a baking sheet I am going to spread out all of my potatoes and you'll want to give them room because that'll give you extra crispiness on the exterior of the potato once my potatoes are ready I am going to place them in a preheated oven at 450 degrees Fahrenheit now depending on the calibration of your oven I guess I should say that temperature might vary if you find at 450 degrees is just scalding crazy hot for your oven and things will burn then maybe scale it down to something like 425 400 but mine will do well in 450 degrees Fahrenheit I am going to roast these for around 30 minutes and halfway through I'm going to give them a shake you might actually want to add flip them over this is my lazy way of doing that so once you do that half way through just let them continue roasting and then when they are done they are going to be golden brown and crispy like this so today I am serving roasted potatoes alongside tender juicy Hawaiian ribeye steaks now the steak recipe for this I will leave in the description below and also at the end of this video but this recipe is basically my take on the Houston's restaurant ribeye steak so for those of you that are familiar with Houston's that is the recipe that I do at home okay but back to these crispy potatoes so once your potatoes are done you can dress them in fresh herbs I actually have lightly dried herbs and I'm using lightly dried parsley and lightly dried chives I think it looks and tastes great on these potatoes and the benefit of adding lightly dried herbs that's less moisture so it does help maintain that crispy exterior that you worked so hard to get I also wanted to show you sort of the difference in exterior from the potatoes that had the skin on them and some of them that had that interior exposed you'll see the skin definitely did get golden brown and crispy but take a look at the crispness on this potato where the skin was removed and more of the potato was exposed you can definitely see the difference so dinner is ready and everyone cannot wait to dig in I hope you give this recipe a try I hope you like it and thanks for watching [Music]

Channel: Simply Mamá Cooks

Views: 305,927

Keywords: Easy recipes, Gochujang Mama, the best roasted potatoes recipe, extra crunchy roasted potatoes, Easy Roasted potaotes, serious eats roasted potatoes, how to make crunchy roasted potatoes, how to roast potatoes, roasted potatoes, oven roasted potatoes, crispy roast potatoes, roasted garlic potatoes, potato wedges, how to get crunchy potatoes, the best oven roasted potatoes recipe, oven baked potatoes, cooking for beginners recipes, recipe videos in HD, high definition videos

Id: oP5CZZg9ElQ

Length: 10min 5sec (605 seconds)

Published: Tue Jun 18 2019