These Are The Best Roasted Potatoes In The World | Epicurious 101
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- Опубликовано: 22 май 2024
- Professional chef and culinary instructor Frank Proto returns, this time demonstrating how with a little know-how and a couple of extra steps, you can make the best roasted potatoes you've ever had.
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Roasted Potatoes 101
0:23 Chapter One - Prep Potatoes
2:05 Chapter Two - Parboil
3:48 Chapter Three - Frying
6:00 Chapter Four - Roasting
7:50 Time To Taste
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Frank could have a 5-part series on how to pour milk on cereal and I'd still watch every episode and take notes.
Me too. Except, he would add salt instead of sugar. LOL 😛
In case you dont know yet, he has his own channel on youtube called protocooks, i highly recommend it
Having these kind of explanations on methodology is really helpful, because you can expand it and apply it to other things.
And mess it up
LMAO! same.
I love how chef Frank explains the reasons for each of his cooking methods. You can tell he really knows and enjoys his stuff ❤
I also appreciated his nod to McDonalds. He's proud to have taken some knowledge regardless of potential snobbery.
Really, the method is the most important part. Recipes are useless imo, since it only works that one time. But knowing how and why means you can apply it to other dishes and be adaptable.
Confused on a step for these potatoes. He peeled them then put in water then said leave them in for 3 hrs, but then when he started to boil them said they were chilled and salted. So do you salt them then put in fridge for 3 hrs? He hadn't said to, but then talked like he had. Confused. Thanks!
Anything chef Frank says is gold. I've been hooked since the perfect pancakes
This dish is literally golden!
Those pancakes really are perfect, aren’t they?
Same here, have been making them 🥞 nonstop lately
I tried, it really works …
Can confirm that these potatoes are the BEST ever. After eating these on set, I re-made these again last night following the video instructions with baby potatoes and they were flawless. Chef Frank is gold!!!!
Do the same thing but cut the potato to around 1cm thick "chips" and use lard instead of butter, and salt them on the pan. Skip the oven. Trust me it is really delicious.
Chef Frank is addictive. The explanation along w his personality have kept me watching & upped my culinary game. 👍👍
This guy is my new favorite. I was a professional Chef for 15 years, and I miss it sometimes. But having said that, I just can't get enough of watching Chef/Cooking related channels. Wish I would have discovered this guy a long time ago.
It makes me unreasonably happy that I peel potatoes the same way Chef Frank does. And it's not because I'm a chef, but because I hate peeling potatoes and this was the most efficient method of all those I could come up with 😂 thanks for the great video!
I have an even more efficient method. I don't peel them at all.
@@morrismonet3554 😂
Yes, it's like comparing a Gillette with an old cut-throat razor.
How did Chef Frank know that oven-roasted potatoes have been my Achilles heel for decades and decades and that I had despaired of ever making oven-roasted taters as good as my mother’s?
Yes, I made these and yes, they are potatoes the way Mom made them! ❤❤❤
An episode for chef Frank, always loving the way chef Frank explains stuffs. Very friendly indeed but also filled with informations, just what a teenager needs to learn how to cook
Frank make is seem so approachable. Really clear instructions and plenty of enthusiasm without being dramatic :)
This matches what I normally find for restaurant quality roast spuds. Which is not as good as it can be. The missing step is roughing up the outside after parboil - the Heston method. Most restaurants don’t roughy it up and only end up with very thin crispy skin. Rough it up in the colander after you drain. Let it steam out before roasting in hot fat and the crispy skin is 3 times thicker, crunchier.
Yeah, I'm with you (although I'd call it the Delia method). Roughing them up a bit makes them much more interesting.
Also I wouldn't cut them so big...
Still a Frank fan though!
It’s called chuffing
@@jacklysaght8861 Chuffing heck! 😉😆
I was always confounded by Home Fries in the cast iron skillet. Never could get them to crunchy on the outside/soft in the middle. Then one day I found a video where, instead of boiling, it was recommended to place the taters in a bowl, cover with plastic, vent, and microwave for 5-7mins depending on the amount of mass. Let them chill, then fry them in the skillet. OMG it totally changed the game for me! YES, I've finally conquered the raw potato with less clean-up!
What do you mean by vent? Would like to try it out
@@knn1309 Just Poke holes in the plastic so it doesn't explode.
Hello peach how are you doing ?
Can you chill the potatoes in the fridge? If so, for how long?
I like that Chef Frank didn't get shame from working in McDonald's and he learnt something from it.
They look good. Im from the uk and we love our roast potatoes 😂
I normally boil for about 5 minutes and fluff them up and add them straight into a roasting tray with hot goose fat. Add some garlic and rosemary 😋
Nicely done. Very appetizing.
Great video production for my taste. Interesting, instructive, and thorough. Not filled with useless hype and buzzwords.
I'm not a professional chef. I'm a retired telephone lineman. I do most all of the cooking at our home and I'm strongly motivated to prepare wonderful Sunday dinners for my whole family including children and grandchildren. I continually try new recipes during the week. The best ones, I then prepare for Sunday dinner when everyone comes home for a wonderful time together after a hectic work week.
For me, it's not about impressing others with my culinary skills. My focus is on expressing my love for each member of my family by preparing the best meals I can, using the best quality, freshest ingredients I can find, and paying particular attention to each person's favorite dishes and ingredients.
I was raised by parents and by grandparents who understood that a well prepared dinner table with great recipes strengthens the bonds of the family.
Love is expressed at and around the table and in the kitchen that is pure, honest, and lasting. This love is passed on to the children, who treasure it and who also grow up to instill it in their own children.
Good food is SO MUCH more than impressing someone with cooking techniques. It's a cornerstone of closeness in the family. It's a pure, simple, form of love.
loved the mcdonalds salt trick, really goes to show that you can learn things you`ll take for life anywhere!
This is good, but you missed a very important step in my opinion. Once you take the potatoes out of the water, shake them in the pot. This allows the surface to develop a lot of crunchy bits that still stick to the potato. Shake em fuzzy.
You beat me by 1 minute 😢
add a bit of baking soda during the boiling process as well!
@@j.p2115 what does that do
@@christinemuse2045 it breaks down the pectin in the potatoes so when you rough them up, you'll create more surface area. I recommend looking at J. Kenji Lopez version of roast potatoes.
@@j.p2115 I tried his recipe, and I'm not sure why, but I ended up with potatoes that were hard and stale on the outside, rather than crispy. Infusing the oil is a nice touch, but a bit fussy. Jack Ovens's recipe works the best for me: ruclips.net/video/-DYbNg2NCOE/видео.html I don't bother with the rosemary salt though, I just add fresh herbs at the end. I use whichever animal fat I have on hand, and Yukon gold potatoes.
Really love this channel. Your explanations of WHY you do things really helps. Thank you.
You grabbed me right away with excellent instructions delivered in an exciting, entertaining way. I subscribed before you were half way through. Thank You!
It's always good to see Chef Frank. At this point in my life he's like a really, really cool older brother 😊 with great recipes, and a great teacher..I miss my brother😢. Chef Frank your the Best!
Potatoes are a man’s best friend. So versatile and yummy 🤤
Agree
Really appreciate the little seemingly trivial tips along the way. Chock full of lessons all around.
Of course this video drops on Saint Patrick’s Day 😂 thanks Frank for this advice inspired to make taters for a nice Patty’s day meal!
Yep. I am going to roast all my vegetables. So much better than boiled.
really great show and channel, love his cooking explanations easy to follow and to understand
Great video. Seems every chef has his/her own way of doing things, which is good. I'll try your method.
"Maris Piper" potatoes are most common here in the UK. Also, a lot of chefs here go for the "glassy" crunch, achieved by boiling the potatoes for longer until they almost break apart. Then draining and cooling as you say! Clarified butter is brilliant, so is a high-smoke point oil like avocado oil.
Made it last night. Came out as same as your. Thanks for sharing. LOVE it.
All of the food that Frank makes is delicious. It is a fact.
I just made these. They are so good. I can't believe it. Thanks for the video. You explained things really well.
I made Chef Frank's pancakes and they were excellent. I served them to a friend and he said that they were the best pancakes he'd ever had. I shall be making these potatoes. Thanks Chef Frank.
this is fantastic! appreciate all the small tips
Just found him on RUclips tonight! I'm addicted to his videos. He is fabulous!
Thanks so much. Turned out great! 🎉
My favorire dish. Thank you Chef!
Wow! I learned so much in this video. Thank you
What a faff! Just parboil your spuds, tip them in a baking dish with a mixture of sunflower oil and lard and then bung them in a hot oven. Take them out and shake them once or twice and that's it.
It depends on preference, but if you like *really* crispy skins, you can boil the potatoes for much longer than that. It gives a much rougher edge to the potato. I always drain into a colander too, which gives you an opportunity to shake them around a bit (further roughing them up) and means you can steam dry them.
Also, rather than frying them in a pan, you can put a layer of oil in the base of a roasting tray and turn them a couple of times during cooking. You probably don't get quite the same level of fine control, but they taste great.
First time viewer... & I am excited to make these... I love the way you teach!!! You explain step by step not just how to but the why's! Looking forward to watching more of your videos
Hello Cynthia how are you doing ?
I enjoy watching and listening to this Chef
Lovely recipe 😋 Thanks for sharing your video .😁Hungry now 💗👨🍳👨🍳
I cut them lengthwise for a bit more surface area. I have always parboiled, then put in the oven. Not thought of frying them, though. Even though I am against adding salt to everything, this is one dish where even I have to use it.
Another awesome video chef frank, cheers from your biggest fan in Colombia amigo!
Great job! Thank you very much!
Brother you are out of the world fantastic recipes 👌🏻
Going to make tonight for sure 😊❤ Thank you
Wow Chef....Master Chef gives a master class. * Thank You.
Whenever I see Chef Frank in the thumbnail, I know it's going to be good.
This is great! I never even thought about letting the potatoes cool to room temperature after boiling before frying them but it makes total sense. Also, using fine salt vs. course salt I never understood why many chefs choose the latter. Fine salt spreads more evenly and absorbs better, and doesn't bounce off the way large granules do. I'm glad I never deviated from that.
Fine salt as you say is better for sprinkling on at the end for taste. However according to chefs, when cooking, if you use coarse (sea/kosher) salt as an ingredient you can be more consistent with the quantity. A pinch of coarse salt is always the same but fine table salt runs through your fingers too easily so you can't guarantee the amount so accurately
@@codexnecro666j.
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Title: roasted potatoes
Actual video: cooked-fried-roasted potatoes
I’m definitely trying this❤
Cooking with ghee adds a a singular rich dimension. The only reason I don't use it exclusively is due to cost. I am about to tackle making it myself with butter I got on sale...2 pounds. The finesse is in letting the final butter oil just barely toast. This is the flavor I love! Beautiful potatoes!💖
Awesome!
lol, this made me hungry af! great video, much thanks.
This method works great with sweet potatoes too. Dip them in a salt sugar mix before the fry. They go great with Hawaiian food
Love your videos so much,
The fact that I use same, skillet, pepper grinder, knife, cutting board, and tongs make me happy.
Love this guy.oh and the potatoes as well.
Beautiful!!😊
Awesome video ❤ recipe ❤
This guy is a straight food scientist. Love it
Frank is superb!!!
Chef frank is an excellent chef and maybe an even better teacher
Love this guy 👌🏻
I really wish there were a link to the recipe/instructions in the description. Particularly, I'd like Chef Frank's rule of thumb for ratios of salt-water-potato for the parcooking stage.
The only thing better than watching you cook, is cooking with you Chef!!!
Hello Beth how are you doing ? I love your smile 😊
Tend scuff potatoes with a fork, for my roasties..rosemary and tyme is what we lean to ,to season potatoes over in Isles.. yours looked very good 👍 👌 👏
awesome thank you
Thanks chef
Fantastic 🎉
Chef Frank is awesome
Nice, my favourite potatoes.
Chef Frank used to work at McDonald's?!? Is there anything he can't do?
I've always quartered, tossed with a touch of oil and spice to coat, and then straight into the oven. I'll have to try these modifications
Great video brother!!!
I trust frank wih my life of course I'm gonna watch this and enjoy every second
Love this ❤😂funne chef but so knowledgeable
I would like to know if you can achieve the same or similar style potatoes by just frying using the pan if you do not have an oven to roast?
Looks great, but being a country boy, I would have to add some onions somewhere along the line. Your teaching skill are amazing!!! Great job!!!
These look so yummy!!! You Boiled, Sautéed and then baked ….. Any way to cut the cook time in 1/2 ? Just trying to roast some potatoes quickly Lol
I love roasted Potatoes. Occasionally instead of par boiling, I will stick them in the microwave to pre cook. It works.
It occured to me that you could cut the russets into squares and go for a perfect brownig. I grow enough russets to last the winter so will try this method next time. Never one to waste I'll use the cutoffs for somehting else. Thanks for the inspiration.
Just discovered Chef Frank and I have to echo what everyone else has said: he has to be one of the best RUclips explainer Chef's out there. Perfect blend of instruction, explaining the rationale for things, enough information but not too long - just great.
Great video, new to the channel, trying to learn how to be a better home chef, but my initial thought is "there must be an easier way." Thought some people just roll them around in a cornstarch slurry then bake them.
The best part of roast potatoes are the craggy, crisp edges. Run a fork over them after boiling and all those imperfections will crisp up, they will taste a million times better at the end. These roast potatoes are way to perfect and round.
Wish I saw this a few days ago, perfect for navratri fast😭
Thanks Chef Frank! Those potatoes look scrumptious! Would sweet potatoes have the same results?🥔
This looks great. I bet they are amazing. I use Franks mashed potato recipe every holiday and the family loves them. Even more then moms recipe. Sorry mom!
Once you take you potatoes out of the par boiling you should firstly shake them up to increase the surface area. Secondly you should put them in the fridge to ensure the are ultra dry. Refrigerators dry things out. Also duck or goose fat is the best to cook them in
Yummy Frank thank you 😋👍🏻😁
After watching the baking soda episodes from America's test kitchen, I'm kind of thinking that adding baking soda to the potato water could be fun to try, would potentially brown like crazy! It makes the potatoes cook quicker though, so perhaps using a less starchy potato would be the way to go then.
A mortar and pestle is my favorite way to make salt finer. The small kind of rig, where the mortar and the pestle are both made of stone. It's fast, you don't have to plug it in, and if you're like me and you don't always wash it between spice grindings, the salt kind of scrubs out the residual spices in a "dry washing" process, plus you get a little bit of bonus mystery seasoning on whatever you were trying to salt. Win win.
There are some dishes where I want my salt even finer than that, down to a power consistency. Which dishes? Haha, no. But I will say that a marble mortar and pestle will get you all the way there, gently, and with easy cleanup.
I like to add baking soda or vinegar in the water. After the potatoes are cooked I shake them together to make them rugged. Then finish in the oven with goose fat, oil and or clarified butter infused with garlic and rosemary. That's how I make cruuuuunchy roasted potatoes.
You should try Uzbek Kazan Kebab once. That's where the most delicious crispy potato with softness inside. You gonna love it ❤
How long does it usually take to cool them down after boiling and do you have to do anything to prevent oxidation at that point?
Frank finally harvested his own potatoes nice
Yummy!! I’m thinking of a little garlicky, herby, sour cream to dollop on the side…👩🏼🍳
You need to come to England and see how is done, mother makes the best ones and she always roughs them up in pan after boiling. Fluffy edges = crispy edges.
💜 your channel
I'm gonna try this method but smaller cuts.
I will watch anything that you put out with Frank in it. Just a cheat code to my views
That's great but I'm surprised you didn't give them a "rough up" in a colander first. This really does make the outside nicer.