How To Make The Best Roasted Potatoes Of Your Life

what's up dude if you're truly an aspiring home cook and you don't yet know how to blast out a perfectly roasted potato if so then I'm going to change that for you today once and for all and as a bonus I'm going to show you a trick that will forever change the way you look at potato peels now let's [Music] go before we begin I want you to take a look at the potatoes I have before me and I want you to try and guess how much I paid for them here's my very large and handsome hand for scale now look at these potatoes I paid $10 for these $10 now you might be thinking Sunny they're probably organic are they biodynamic have they been blessed by monks or something no no they're just regular potatoes not even organic 10 bucks I did get them at Central Market should have gone to HB which is the sponsor of no I'm just kidding they're not but isn't that insane I was just in my car just just smashing the ceiling man I was so mad I was like 10 bucks look at that anyway I just had to vent about that because what the what is going on so these are Yukon Gold potatoes you could also use russets both of those are a great choice when roasting a potato couple really quick and helpful tips for choosing a potato is always get one that's super hard I've been doing this for years now and they always work better it doesn't matter if you're making mashed potatoes french fries roasted potatoes any kind of potato recipe the harder the potato the better your recipe is going to work out you got to just trust me on that one if your potato has any kind of softness don't buy it the next trick is for peeling take a Fork just stab it in the potato this one's especially helpful if you have kids and you don't want to hurt their little hands you can just peel it with the fork keeping your hands nice and safe and honestly kids are not it's just fast efficient fun kind of pick it up and just do the end pop it out and just do that little spot right there and it goes really quick you probably didn't know this but these potato skins are literally one of the best snacks you're ever going to eat stick around to the end of the video and I'll show you exactly how to do them for now put them in a bowl and we're going to rinse them out with water three times before topping off with fruit fresh water and letting them sit in terms of the size I like to look at it first and decide like that one's four that one's four that one's four that one's four that one's six that one's six that one's kind of between six and four I'll probably do four on that one too and what I mean by that is just is a four right I like a bigger size when I'm doing a roasted potato something like this for me is absolutely perfect this one that was a six you don't want to do it into a four cuz they need to be around the same mass so they cook evenly so that one goes into six that way your six and your four are roughly the same size so just go through the potatoes you could cut them a little smaller or even a little bigger if you want it's all valid soon as they're sliced straight into some cold water this is going to remove some of that excess starch if you have the foresight doing this the day before can actually be really helpful to pull out even more starch which is going to make them in the end fluffier however you can absolutely just do it like this now here I've got the water already boiling you can start them in cold water it works both ways but the reason I do this is cuz we're trying to break down the edge of the potato more before the inside is fully cooked and so we need to season this water going in with a little more than a tablespoon of salt to about 4 quarts of water it'll all be listed in the description and here we go in with the potatoes when you make roasted potatoes you really want to take them a little bit a little bit too far like you think they're almost overcooked almost falling apart but not quite there's a fine line there of where you kind of want to take them out just don't undercook them better they're overcooked honestly if they're undercooked they're not going to work out too great another trick made Popular by Kenji Lopez is putting baking soda in the water which is supposed to break down that edge of the potato more and that does work but honestly I've done it both ways and I don't notice some hug drastic difference so do whatever you like and as these cook just jump in here every 5 minutes and give them a good stir and this actually begins that process of breaking up the edge of the potato before they ever come out of the water we're looking for that cragly little texture on the outside which you'll see here in a minute now while those potatoes boil let me tell you about my toxic relationship with coffee which after a cup of it always leaves me feeling a little bit jittery and anxious and look I like the come up of coffee but the inevitable crash that always happens to me is what I despise which then starts the vicious process of having another cup and another cup and then your sleep is affected and then it no longer works and the whole thing is just honestly a mess personally in my life I'm always on the search for coffee Alternatives which is why I'm proud to present today's sponsor mudwater which gives me the all day energy I really need without any of the crash or the Jitters it's good stuff for me mud water was the perfect fit because it has a blend of all the things I already love to take the cacao and chai are there for a hint of caffeine and a hot chocolate likee flavor think if hot cocoa and chai had a baby that's what mud water tastes like and it's awesome the lion m is there for focus and the corps are there to promote natural energy while both the chaga and the rishy mushroom support a healthy immune system plus it's Whole 30 approved 100% USDA organic and nonong GMO I've been off the coffee and on the mud water for a full week now and I do feel better look if you've been on coffee for your whole life and never tried an alternative I highly suggest you give mud water a try you will feel different and right now they're hooking up my viewers with a special offer if you go to mudwater docomo can cook you can get started for just 20 $9 that's mudwater docomo can cook now let's get back to these roasted potatoes while the potatoes are cooking we're going to make one of my favorite condiments to have in the fridge that's garlic mayonnaise super easy starting with one whole egg a little bit of water that helps the mayonnaise get really light and fluffy some fresh garlic going in not too much I don't want this to be like pungent with garlic I want it to be nicely balanced lemon juice and just some regular old white vinegar I actually prefer just cheap white vinegar as opposed to white wine vinegar I think it's really good now we're going to start by blending just these ingredients first about a minute of blending and you can see look how the color has changed so drastically it's almost white now that's what we want at this point I'm going to add the salt now we're going to return to blending while we stream in some avocado oil you could use another neutral oil I just like avocado oil it's healthy and there's very little flavor to it here we go just don't put too much in at a time you can just stream it in not too much just have a look at it right see how kind of thick it is you can do it thinner you can do it thicker I like my mayonnaise on the thinner side but thicker is fine too now I'm going to finish it with a little bit of olive oil you don't want to put that in too early or you're going to end up with a sort of bitter mayonnaise if you do all olive oil so just a little to finish keep looking at it and also remember as this goes in the fridge it's going to thicken up a lot especially when it's in there overnight so always go a little on the thinner side now'll be a good little cheffy taste taste taste that's nicely balanced really good I'm just going to add a touch more oil and it's good to go I love the level of garlic and salt just spot on and there we are and there you have it some really light fluffy garlic mayonnaise stick that in the fridge use it up within 5 to 6 days and trust me you're going to be so happy just to have this around it really is fantastic the next garnish is going to be some nice Smoky bacon and I love cooking it like this and this was in the freezer it's just been out for about 15 minutes to kind of sort of halfway thaw that is a really great way to get really concise finessed little pieces of bacon now I'm going to slice it this way I don't know if you've ever tried to slice bacon that's too like room temp it's really hard to do especially if you want a piece like I want we making our own bacon bits so across turn them sideways and then from here we'll slice into nice little tiny squares like so drop those straight into a cold pan always liked this process of making bacon bits throw that on a medium heat and we're just going to let this bacon slowly render down we want to stir it pretty frequently and then it's going to deep fry in its own fat as all of it comes out my awesome brother Louis actually sent me this bacon from Vermont and it's made in that old style it smells so smoky I can't even explain it to you you know when you're standing over a campfire all day it smells like that and I love it when it's close to being done it's going to get all white and foamy like this what you want to do here is just carefully remove some of the bacon bits so you can get a good look at them kind of hard to see under that sea of foam very very close this is just the best bacon bits ever when you cook it like this as opposed to just baking it and chopping it up I don't know something special about it deep frying in its own fat it's almost like comfy uh bacon okay that looks good to me drain her in a bowl and I mean just look at those things something special about these I'll let these drain for a few minutes then set them aside for later for our final garnish we're going to be working with some chai which is my personal favorite her amazing restaurant trick I learned for these take a damp paper towel fold it once fold it twice lay it like this take the chives and just lay them there and now we're going to roll them up and you want it to be firm but not like super super tight and that's going to hold them together really well as you slice them and as a bonus if you put this in a Ziploc bag and then store it in your fridge it's going to last for so much longer your next best friend here is going to be a really sharp knife use the sharpest knife you have if you don't have a sharp knife they're going to bruise there's just no way around it that's okay but sharp knife is key now I always like to take off the tips because they get a little dried and frayed and then I'm just going to go slow and I'm just going to slice when you slice chives really nicely and you use that as a garnish on your food I swear to God it just makes everything look super professional I know in a lot of high-end kitchens they might have a chef sliced chives to see if he's the real deal right slicing chives and making scrambled eggs there we go those look pretty good right the potatoes behind me have been going for 20 minutes it's at this point where we want to start to heat up our pans you could also use a sheet pan for this although these days it's hard to find one that doesn't warp in the oven and because there's going to be so much oil involved that warping is something you just don't want to deal with and if you've been on the internet for a minute now you're going to see people recommend goose fat beef fat duck fat and let me tell you something they are right however as a home cook sometimes it's hard to find those products so there's nothing wrong with just using a high smoke point neutral oil this is peanut oil you could use another one if you like I just like the cleanness of peanut oil and you see I'm putting a lot of oil right this is how you make roasted potatoes you can definitely recycle this if you want and I'm also taking a bit more oil here in a pot you'll see why I use this in a minute I'm going to put both these pans straight into a 400° oven preheating the pant with the oil is absolutely essential if you want a good roasted potato in they go potatoes have been going for 26 minutes at this point I can see them starting to get textured around the outside to tell if when it's done just pop it out always just take a little thermometer or something like this goes in real nice easy but again like I said you want to take them a little bit further than you think and if some of them break apart for the next step that's absolutely fine it's worth it to have a great roasted potato 28 minutes total now let's strain these off be careful when you dump them in the strainer you don't want to just dump it super aggressively and also be careful when you dump it back into this pot don't want to break them apart too much right this is a delicate process Before The Next Step let them steam in this pot for about 5 minutes so they can dry out a little bit now they're getting another little seasoning of salt of course the salt was already in the water but when we're thinking about cooking we're building layers of seasoning layers of flavor and this is a great way to do that they do need a little more salt and now this is probably the most important part of the whole video watch closely we're going to begin just gently shaking these and what we're doing right now is creating those crispy craggly bits on the edge and you can see it already on camera right see how it's whitening around the outside as I'm shaking them too I'm going to do a little more salt just cuz I had it on that one side and now here we go just watch them carefully you know some of them might break apart that's okay you might get some smaller pieces it's just fine right you can make this easier too if you want to put it into a bowl but then you're dirtying up another bowl and this is working out so well look at this just take a really good look at all this stuff right here that is just exactly what you're looking for when you want to make a really nice roasted potato I'm going to take it a little further you can see that a few of them are breaking apart but absolutely fine it's not a problem always happens when you make roasted potatoes just like this I'm going to leave it at that as I'm really happy with that texture right now and I don't want them to break apart more more that's just perfect woo now my friends be very very careful please when you're doing this this oil I just tempted it's sitting around 350° fenhe and now what we're going to do is carefully drop in these potatoes and you'll see that they're starting to sizzle already oh yeah a man whoever says British food is bad has never had a really good roasted potato they've come a long way all right other pan here and I wouldn't recommend you crowd it any more than I'm doing right here something like this looks good now here's the thing you want to toss these after you put them in the oil but when you do that you risk breaking them apart even more which is why I put the oil in this pot and then heated it up to the same temperature 350 and now you can just dump it over the potatoes without having to turn them again and this is going to make it so you don't have to turn them as much in the oven either I might turn them once or twice but without this hot oil on top you're going to have to turn them more so boom there now you no longer have to mess with them and they can go straight back into that 400° oven I know that may seem like an absurd amount of oil to you but trust me any good restaurant makes their roasted potatoes just like that and I've worked in a lot after 25 or 30 minutes these are ready for a flip just be careful guys when you're working with hot oil wow oh my God you can see how glassy and crispy these are man these look so good as I'm flipping them here I just got a big smile on my face cuz I can already tell like these are going to be 10 out of 10 Rosies right here wow wow wow incredible back in the oven I'll give you the time when they come out oh my God there we go my friends another 20 minutes or so for about 15 minutes total these are done now man they look good I'm just getting them out onto a bowl here with some paper towel bada bing bada boom now don't discard this oil it is for those peels which we'll do before finishing the dish Sergeant Gilbert reporting for Duty a little bit of black pepper I like it I like a little bit on the potato right here right when they come out of the oil paper towel has done its job listen I want you to pay attention to that sound cuz that's the sound of a good roasted potato right they sound hard and glassy crunchy woo you can also add some crushed garlic and fresh herbs in that last 10 minutes of cooking if you want thyme Rosemary and Sage would be your most common options although because of all the garnishes we have on these loaded roasted potatoes I just saw it as Overkill but if you're just making them as a standalone dish definitely feel free to add those herbs now potato peels my God I think I almost threw these away to be honest I throw them away a lot of the time if I'm being honest I do cuz I don't always have fryer oil handy but when I'm in the mood this is so good right I'm just drying them off you want to get them as dry as possible so what I'm going to do now is carefully combine my oils let's temp this I wanted around 3 75 still pretty hot right because it just came out of the oven but it needs a little more heat all right friends here we go don't put too many at once all right you don't want to learn the hard way wait Watch what it does you got like a 10sec window to add more Peels and if you do what I do and you use the same pan your brain's going to be like that Pan's not hot and you're going to go classic thing you can do in a kitchen universal symbol that's a hot pan if there's a towel on it like that it's hot it's been in the oven right so that's what I would do is just keep that towel there you're not going to catch me with any oven mitts I just can't bring myself to put little Lobster Claw on my human hand it's not going to happen just about 5 minutes of frying when they're nice and golden brown get them into a bowl with paper towel here wow man these look so puffy and crispy and delicious and then I'll fry the rest now while these peels are still hot we're going to season them right away you can use any seasoning you like I'm using Rosemary salt it's a homemade herb and garlic seasoning we make on the channel I'll put a link to that recipe and video in the description that's it going down and then if you like if you like some Parmesan cheese freshly grated toss that in really nice salt and flavor man I tell you what for something you could put in the trash that is beautiful check that out look at that all right my friends let's plate up the roasted potatoes finish it with the garlic Mayo the chives and the [Music] bacon [Music] let these videos serve as inspiration for you let the kitchen be your playground not your Detention Center all right if you don't want to put all the chives and bacon and if you don't want to make the garlic Mayo I hold nothing against you right the point is learn the technique for the base roasted potato from there you can do what you want Marcus anything to add to that load it you want perfect okay first Marcus chips yep good it's going to be funny if these are actually better than the potatoes good luck eating one of those they taste so good they're really really yummy if you like popcorn eat 8 million of these grab a potato Markus get a loaded one how about this one and then hold on sauce me up yeah little extra mayonnaise on here all right I'll wait for you damn it dude and here we [Music] go oh what the potatoes are great on their their own but when you have the chives the bacon and the mayonnaise to bring that acidity and freshness holy God that is good I've never had potatoes like this I've had potatoes where people Cube them up and then they roast them in the oven and I've never really liked them like that the textures are way different it's so creamy in the middle mhm Marcus said it right insane crunch on the outside like crunchier than a french fry and then creamy almost like mashed potato likee in the middle it really is MHM like I don't like steak fries I don't like super thick this is not that you got to give these a try they're crazy make these my friend and have fun with it thanks for hanging out with me today if you're interested in written recipes down in the description will be a link for my new ebook called master in the making with 55 of my personal favorite recipes down there you will also find links to a lot of products and equipment that I love to use here in this kitchen if you're looking to stock your own and if you want to keep learning today here are two more potato recipes that are seriously incredible these doofen W potatoes are a must try until next time you know I love you [Music] in

Channel: ThatDudeCanCook

Views: 386,472

Keywords: potato, food, how to, cooking, roasted potatoes, roast potatoes, roast potatoes recipe, cook, roasted potatoes in oven, roasted potatoes recipe, roasted potatoes in pan, crispy roast potatoes, how to make roast potatoes, oven roasted potatoes, thatdudecancook

Id: Q9F1XTadmcU

Length: 17min 29sec (1049 seconds)

Published: Wed Mar 27 2024