Chef John, I have been watching you cook for over 10 years, and I cannot count the number of your recipes I have tried,enjoyed and treated my guests with. Even in this time and age, you do not sell-out into the cheapness of shorts just for the sake of views, and I think all the true food fans out there rejoice over this. Thank you for staying true to your format, your style and the pleasure we have hearing you cook, and then getting to (over time) master those recipes. God Bless ♥
Strongly agree. His videos are in a different class. Easy and enjoyable to watch and do at home. When I make his recipes they typically turn out well. Fancy dishes explained so we can learn
Shorts are simply ads to get new viewers to watch the creator’s longer videos. I’ve found a few good chefs and some great recipes that way over the last couple months. As far as I’m concerned Chef John can do whatever he sees fit, after all he’s Quentin Tarantino of how long or short to make his video.
The true food fans really do prefer an organic funny and uniquely presented narrative in a recipe over shorts or even anything that goes excessively technical and feels mechanical.
3 facts to keep in mind about Chef John. 1: He doesn't do sponsored ads. 2: He's a simple man making his way through the galaxy. 3 : He's got more dad jokes than cayenne shakes.
@@beezelbuzzel You never have to listen to those, that's why RUclips comes with a fast forward button. I would have no objection to Chef John doing some tasteful promos to help pay the bills if he chose to, because he's more than earned that street cred - just no RAID: Shadow Legends please. Oh dear, it's weird just picturing that in my head now.
Made this last night to accompany some pan-seared salmon and a salad and I can confirm that (1) this method totally works, and (2) breakfast potatoes are equally tasty at dinner time!
I used this technique/recipe to make oven fries and they turned out awesome! Cut potatoes into wedge slices and followed the recipe almost exactly--just have to boil and bake a little less time since the slices cook faster. Took 7 mins boil and 35 mins in oven total. They were the best oven fries I've ever made! Super crispy, and the spiced oil added a ton of great flavor. Awesome recipe, thanks!
I am so glad you are a potato lover chef john. They are such a delicious way to stretch the grocery budget and you have published so many tasty variations. Much appreciated.
I just came back from a shop with 2 kilos of potatoes and decided bingewatch whilst cooking. What a coincidence! I'll know what I'll have for breakfast tommorow. Thank you, Chef John!❤
The thing I love about your style the most is how much you care about the crisp. As a crispy-lover, I cannot even begin to tell you the strange things those moments with the fork do to me.
I made these for my mother's Day dinner (my husband isn't much of a cook, and I love cooking) they were such a hit with everyone that my daughter just requested them as part of her birthday dinner next week. Thanks for the recipe!
Your pronunciation of putatahs is the same as my grandfather from P.E.I., who has passed. Thus, I added tears instead of salt. Love from Queen's U, Canada.
BEST crispy potatoes I ever made in the oven. Mine I cut a touch smaller and I didn’t even need to put it back in the oven a third time- just put it in for 20 mins, flip, and back in for 20 and they’re PERFECT! They taste like Arby’s curly fries. This is a new fave in our kitchen now. 💯🙌
What a coincidence, I bought some gold potatoes yesterday to prepare Kenji's roasted potatoes for mother's day and now Chef John released his version of this to confirm how good it must be.
Update: They turned out awesome. Will definitely make these again and again. I should've roasted even longer than the 50 minutes or so I did. I think another 10-15 would've been perfection, but they STILL tasted incredible and on par or even above restaurant quality.
I made some smashed lil potatoes last month and I boiled them first then I tossed them in some olive oil and smoked paprika too before roasting smashing them roasting again. Of course I added other things but it was mostly the smoked paprika and they were so freggin delicious
I actually had tried this a couple of weeks ago and it is possibly one of the absolute best ways to have a potato! I believe it was actually Kenji that I had watched to discover this. I love your slightly simpler method though!
So, I followed the instructions and cooked the spuds exactly as demonstrated. And they really knocked it out of the park! I didn't make the pepper and onion garnish but the potatoes were fabulous on their own. It didn't hurt that I had eggs and bacon accompanying them. Dunked in egg yolk (nature's ketchup) they were sublime! Thank you for the great recipe John!
I made these on Saturday. They were delicious. So crispy and so fluffy! My partner ate some cold the next morning and they were still so crispy! 10/10 will be making again.
They look so tasty. Will try making it after getting potatoes next time. Edit - Made them but added chili flakes, a spoon of hot sauce and some Italian seasoning. Tasted really good.
This looks like exactly the technique needed (with different spicing) to make those yummy Nepalese potatoes I've had in restaurants, that don't sound like anything special on the menu but totally kick @ss. I look forward to trying it.
I just accidentally discovered this “furry potato = crispy potato” phenomenon myself last weekend and I’m so happy to see myself vindicated. This looks amazing and I’ll be trying it. Thanks Chef John!
Last night I made home fries in the air fryer and they turned out good! Not as good as deep fried, but not a bad alturnative. I did five small red potatoes (think the size of a squishy stress ball) and cut them into 1/4 inch cubes. Skin on (because it adds texture!). I let those soak in cold water for 10 minutes to release some of the starch. I diced about 1/4 cup worth of onion and tossed that in with the potatoes once they were drained and dried. Paprika, rosemary, salt and pepper for seasoning. Then about 3 tbsp of olive oil. I threw them in the air fryer for 15 minutes at 400° F. Which ended up being too high temp. After 15 minutes they were golden brown and crispy but still raw in the middle. So I threw them back in the air fryer for another 10 minutes at 300° F, hoping to cook them but not brown them too much more. Somehow it worked, lol! They came out pretty good (altough the larger pieces were still a little al dente.) Next time, I'd do 350° for like 20-25 minutes, I think.
I like to cook mine on a rack in the air fryer (toaster oven will do). I don't have to worry about flipping them over. I also like to mix some melted bacon or salt pork grease with the olive oil, to add that extra bit of flavor, and I also use that mixture to fry the peppers and onions, as well as cook the eggs.
I have a buddy that's a chef and he makes something similar all the time - he just uses cast iron and a bit of oil in the pan with different herbs - they've fantastic.
Its 3:21 Am here I am watching this whilst air frying store brought Potato wedges. I should have spent the last 2 hours making these. They look delicious and I love crunchy potatoes and the relish garnish also. But Alas. I am going to put sour cream and sweet chilli sauce with my potato wedges though. Love your food vids!
Food Wishes veterans probably thought this was another patatas bravas-type recipe from Chef John but I was surprised at the technique. That boiling in baking soda is some food science stuff.
I've made these several times and they're awesome. Tonight, I'm making them as French fries (done this before, too) to be part of a fusion Poutine/Loco Moco, which I've also made before. I follow the Loco Moco recipe, Chef John's, and replace the rice with fries with cheese nestled in, then top with patty, gravy and egg. Not healthy, but very tasty and filling. I don't know what to call it, Loco Pouto sounds rude... 🙂
Making these today. I have tiny potatoes so no need to cut. The potatoes are peeled and waiting for lunch time to go in the pot and oven. Yeah lunch. I'll have them with some sautéed green beans. Edit: Made them. Excellent as usual. I also made the green beans Chef John's way. They'll be in my regular rotation how.
I know that Chef John already knows this, but in the UK the traditional way to achieve that fluffy surface pre-roasting (for Sunday lunch) is to toss them around in a colander. Of course you then have to wash a colander which is clogged up with mushy potato, so maybe I prefer this method after all.
Chef, thank you for all of your work! I want to do this recipe, however, I want to freeze the roasted potatoes (individually on racks/sheets) and store them for future use, saving tme when I'm making breakfast for 20. I'm also going to add some duck fat to the oil. I'm going to test this plan this week and I'll let you know the outcome and the best reheating method from the thawed product. We'll see if the integrity and crispness holds! Love your work. It inspires a lot!
You may have not perfected the crunchiness to the oven baked/roasted Breakfast Potato Chef John, however you did one He!! of an outstanding presentation "As always", a lot of us would be lost without you in our virtual Kitchen and your wonderful humor and caring personality (there is a lot to be said for that now a days) and that a lot of us have been following you for years unlike some of the Chefs on YT that have been around for a handful of years or less! ☺☺👍👍💗💗😁😁
Since these are basically British roast potatoes, denser fats like goose fat or duck fat will give more crunch than oils. Bacon fat is also a good choice for these.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Chef John, I have been watching you cook for over 10 years, and I cannot count the number of your recipes I have tried,enjoyed and treated my guests with. Even in this time and age, you do not sell-out into the cheapness of shorts just for the sake of views, and I think all the true food fans out there rejoice over this. Thank you for staying true to your format, your style and the pleasure we have hearing you cook, and then getting to (over time) master those recipes.
God Bless ♥
Strongly agree. His videos are in a different class. Easy and enjoyable to watch and do at home. When I make his recipes they typically turn out well. Fancy dishes explained so we can learn
Very true and very well stated.
Shorts are simply ads to get new viewers to watch the creator’s longer videos. I’ve found a few good chefs and some great recipes that way over the last couple months. As far as I’m concerned Chef John can do whatever he sees fit, after all he’s Quentin Tarantino of how long or short to make his video.
@@briansaben5697 Chef John is obviously a living legend, but RUclips shorts are the ischemia of cooking media.
The true food fans really do prefer an organic funny and uniquely presented narrative in a recipe over shorts or even anything that goes excessively technical and feels mechanical.
3 facts to keep in mind about Chef John.
1: He doesn't do sponsored ads.
2: He's a simple man making his way through the galaxy.
3 : He's got more dad jokes than cayenne shakes.
He also gives kudos where it's due.
A respectable trait.
He did an sponsored ad once
@@Markus_St. that's cool. Point being, I don't have to listen to a 3 minute Square Space/ Hello Fresh ad before he gets to the goods.
@@beezelbuzzel You never have to listen to those, that's why RUclips comes with a fast forward button. I would have no objection to Chef John doing some tasteful promos to help pay the bills if he chose to, because he's more than earned that street cred - just no RAID: Shadow Legends please. Oh dear, it's weird just picturing that in my head now.
"A shake of cayenne just to stay in shape." Who can't get behind that?
Crispy + potatoes = happiness for all.
Made this last night to accompany some pan-seared salmon and a salad and I can confirm that (1) this method totally works, and (2) breakfast potatoes are equally tasty at dinner time!
Wow I’ve never been so quick to a Chef John video! Never been quite this hungry either…
LOL... me too 😋
Props to Kenji for this method, I've been making potatoes like this for a while and the boiling helps for texture.
Comments with praise to Kenji and MIT, Chef John speaks with CLASS!!
I used this technique/recipe to make oven fries and they turned out awesome! Cut potatoes into wedge slices and followed the recipe almost exactly--just have to boil and bake a little less time since the slices cook faster. Took 7 mins boil and 35 mins in oven total. They were the best oven fries I've ever made! Super crispy, and the spiced oil added a ton of great flavor. Awesome recipe, thanks!
Glad to know, because I was wondering about trying it for fries too!!
I am so glad you are a potato lover chef john. They are such a delicious way to stretch the grocery budget and you have published so many tasty variations. Much appreciated.
Well said.
I just came back from a shop with 2 kilos of potatoes and decided bingewatch whilst cooking.
What a coincidence! I'll know what I'll have for breakfast tommorow.
Thank you, Chef John!❤
I hope someday somebody loves me as much as Chef John loves potatoes.
The thing I love about your style the most is how much you care about the crisp. As a crispy-lover, I cannot even begin to tell you the strange things those moments with the fork do to me.
That rhyme at the end was the cherry on the sundae and I'm sure was very well thought out!! 👏🏼🤗
Been making potatoes like this for a while now thanks to Kenji/Serious Eats, but I'll never turn down the chance to watch a Chef John vid.
I made these for my mother's Day dinner (my husband isn't much of a cook, and I love cooking) they were such a hit with everyone that my daughter just requested them as part of her birthday dinner next week. Thanks for the recipe!
Your pronunciation of putatahs is the same as my grandfather from P.E.I., who has passed. Thus, I added tears instead of salt. Love from Queen's U, Canada.
Oh man, these are great. I do mine the same way except I blend butter with the olive oil, and I use WAY more garlic 👍
BEST crispy potatoes I ever made in the oven. Mine I cut a touch smaller and I didn’t even need to put it back in the oven a third time- just put it in for 20 mins, flip, and back in for 20 and they’re PERFECT! They taste like Arby’s curly fries. This is a new fave in our kitchen now. 💯🙌
FORK DON'T LIE
…AND they contribute to hips, which also don’t lie!
“Fork” don’t lie but “knife” will stab you in the back…
What a coincidence, I bought some gold potatoes yesterday to prepare Kenji's roasted potatoes for mother's day and now Chef John released his version of this to confirm how good it must be.
Update: They turned out awesome. Will definitely make these again and again. I should've roasted even longer than the 50 minutes or so I did. I think another 10-15 would've been perfection, but they STILL tasted incredible and on par or even above restaurant quality.
Chef John is killin' it with the rhymes in this episode!
On a whim I tried it this morning. Can confirm, it was very helpful in keeping the stove clear. Tasted amazing.
I made some smashed lil potatoes last month and I boiled them first then I tossed them in some olive oil and smoked paprika too before roasting smashing them roasting again. Of course I added other things but it was mostly the smoked paprika and they were so freggin delicious
I love your recipes, humor, and voice. Thank you
I actually had tried this a couple of weeks ago and it is possibly one of the absolute best ways to have a potato! I believe it was actually Kenji that I had watched to discover this. I love your slightly simpler method though!
This might my favorite recipe. Thanks for improving my life immensely, Chef John.
So, I followed the instructions and cooked the spuds exactly as demonstrated. And they really knocked it out of the park! I didn't make the pepper and onion garnish but the potatoes were fabulous on their own. It didn't hurt that I had eggs and bacon accompanying them. Dunked in egg yolk (nature's ketchup) they were sublime! Thank you for the great recipe John!
That'd sure be good with country gravy and/or with fish fillets too
I made these on Saturday. They were delicious. So crispy and so fluffy! My partner ate some cold the next morning and they were still so crispy! 10/10 will be making again.
I like the way you prepare the food and the way you talk and explain how you prepare the food 👍
Best cooking show I've ever watched, I'm SUPER excited to try the recipe but also I just like the way he speaks to us. Simple as that! ❤😊
These are a must make! Thank you Chef John!
Roast potatoes are my favourite food, and these look like they'd be my favourite potatoes! Perfection!
They look so tasty. Will try making it after getting potatoes next time.
Edit - Made them but added chili flakes, a spoon of hot sauce and some Italian seasoning. Tasted really good.
Dang, by the time they're roasted properly, they're Oven-Roasted Lunch Potatoes! 🙂
Making these now with leg of lamb. Thank you Chef John. I haven’t had a bad recipe from you.
Issaquah, WA 🇺🇸
Watching chef John makes my morning .....
That looks insane! Love the touch of peppers and green onions for garnish.
Mom’s getting that for Mother’s Day oh yeah!!😍👍 Thanks chef John!!
I tried this and it they excellent!!! My wife loved them! Gracias senor!!!
"contractually obligated pictures" is a phrase we've heard a thousand times but I still think it's funny whenever I hear it
This looks like exactly the technique needed (with different spicing) to make those yummy Nepalese potatoes I've had in restaurants, that don't sound like anything special on the menu but totally kick @ss. I look forward to trying it.
I love to make these as main course sides, but with granulated rosemary+garlic seasoned oil.
Thank you, Chef John. This was the side dish for our Valentine's Day dinner. Yum!
Might be making these for mom this mother's day! Thanks Chef! ❤
Nice, these are basically Bombay potatoes with a different flavour profile -- they'll go great with some vegetable patties and a nice yogurt sauce. :)
I just accidentally discovered this “furry potato = crispy potato” phenomenon myself last weekend and I’m so happy to see myself vindicated. This looks amazing and I’ll be trying it. Thanks Chef John!
Well that was an amazing tip Chef. I tried it this Easter brunch morning and they turned out perfect! Crisp, delicious and GONE.
Amazing !! Even With a Dinner Steak Chef John !!
Chef John, we appreciate the (appropriate) homage to Kenji!
Looks so good. I just ate a few minutes ago and these are making me hungry again.
chef john, keep up the great videos, you've improved my kitchen skills to a whole new level.
thank you so very much!!!
Fantastic yet again!
These are a family favorite for years but what I do is use pressure cooked taters and they are wonderful 😊
chef john shouting out kenji is the full circle moment i needed in my youtube cooking life
I just tried it out, and it is delicious and very crispy! love it! totally worth time spent
Oh man, they look so good. I'm hungry now. lol
I cook similar potatoes in a cast iron frying in the oven. I find they crisp up quicker than parchment.
I love potato recipes! thank you for posting this one
Last night I made home fries in the air fryer and they turned out good! Not as good as deep fried, but not a bad alturnative. I did five small red potatoes (think the size of a squishy stress ball) and cut them into 1/4 inch cubes. Skin on (because it adds texture!). I let those soak in cold water for 10 minutes to release some of the starch. I diced about 1/4 cup worth of onion and tossed that in with the potatoes once they were drained and dried. Paprika, rosemary, salt and pepper for seasoning. Then about 3 tbsp of olive oil. I threw them in the air fryer for 15 minutes at 400° F. Which ended up being too high temp. After 15 minutes they were golden brown and crispy but still raw in the middle. So I threw them back in the air fryer for another 10 minutes at 300° F, hoping to cook them but not brown them too much more. Somehow it worked, lol! They came out pretty good (altough the larger pieces were still a little al dente.) Next time, I'd do 350° for like 20-25 minutes, I think.
I like to cook mine on a rack in the air fryer (toaster oven will do). I don't have to worry about flipping them over. I also like to mix some melted bacon or salt pork grease with the olive oil, to add that extra bit of flavor, and I also use that mixture to fry the peppers and onions, as well as cook the eggs.
I have a buddy that's a chef and he makes something similar all the time - he just uses cast iron and a bit of oil in the pan with different herbs - they've fantastic.
I've been using the Serious Eats method for a few years now and I'm definitely going to add the onions and peppers next time.
Its 3:21 Am here I am watching this whilst air frying store brought Potato wedges. I should have spent the last 2 hours making these. They look delicious and I love crunchy potatoes and the relish garnish also. But Alas. I am going to put sour cream and sweet chilli sauce with my potato wedges though. Love your food vids!
Oh my…. This looks so good.
Just made some of these to try out for breakfast and they are delicious!
They would go so well with a couple of breakfasts sausages, poached eggs and some black pudding.
They look delicious and the photography was nice too.
Thanks Chef John!!
Ive done this recipe before and yes it is great 👍
Definitely going to make these this week! Look delicious!
LOL Ok this WAS the serious eats recipe from years ago. I just made these yesterday, and they are fantastic.
I accidentally found your channel and I’m so glad I did, this is amazing
Serve these with a spiced mayo 👌 better than fries
These look and sound delicious! I need to give these a try, thanks for sharing x
My wife wanted to know why your bowl is so dented.
These look soooo good! Hey chef!
As a Brit I approve of these roasties
OMG, those look exceptionally tasty! Nicely done, Chef John. I’m thinking they would pair nicely with some sausage gravy. Will be making soon.
You always have such nice placemats & towels. May I ask where you buy them?
Wow these look good. Will definitely make them. Thanks Chef John ! 😊
Considering the amount of time and effort going into this breakfast, I’m thinking this is more breakfast-for-dinner potatoes. Lol
Food Wishes veterans probably thought this was another patatas bravas-type recipe from Chef John but I was surprised at the technique. That boiling in baking soda is some food science stuff.
They look amazing!
I think potatoes are awesome. I really do.
I've made these several times and they're awesome. Tonight, I'm making them as French fries (done this before, too) to be part of a fusion Poutine/Loco Moco, which I've also made before. I follow the Loco Moco recipe, Chef John's, and replace the rice with fries with cheese nestled in, then top with patty, gravy and egg.
Not healthy, but very tasty and filling. I don't know what to call it, Loco Pouto sounds rude... 🙂
Making these today. I have tiny potatoes so no need to cut. The potatoes are peeled and waiting for lunch time to go in the pot and oven. Yeah lunch. I'll have them with some sautéed green beans.
Edit: Made them. Excellent as usual. I also made the green beans Chef John's way. They'll be in my regular rotation how.
They look yummy. I bet they are too
!
Had to get up at 4am to get this ready for breakfast
Looks soo good
Those grooves in cutting board are not to discard that nectar .
But to reuse for breafast flavour .
the true treat is having the spare hour in the morning to make these
would totally wake up 1 hour earlier to make em
Easy and Fantastic 🎉🎉
I know that Chef John already knows this, but in the UK the traditional way to achieve that fluffy surface pre-roasting (for Sunday lunch) is to toss them around in a colander.
Of course you then have to wash a colander which is clogged up with mushy potato, so maybe I prefer this method after all.
I've never seen it done in a colander in the UK. The drained potatoes get tossed in the pan. The idea of a clogged up colander is not great
Chef, thank you for all of your work! I want to do this recipe, however, I want to freeze the roasted potatoes (individually on racks/sheets) and store them for future use, saving tme when I'm making breakfast for 20. I'm also going to add some duck fat to the oil. I'm going to test this plan this week and I'll let you know the outcome and the best reheating method from the thawed product. We'll see if the integrity and crispness holds! Love your work. It inspires a lot!
@dajeau how did it turn out.
1:40 Can I substitute brackish water?
You may have not perfected the crunchiness to the oven baked/roasted Breakfast Potato Chef John, however you did one He!! of an outstanding presentation "As always", a lot of us would be lost without you in our virtual Kitchen and your wonderful humor and caring personality (there is a lot to be said for that now a days) and that a lot of us have been following you for years unlike some of the Chefs on YT that have been around for a handful of years or less! ☺☺👍👍💗💗😁😁
😂❤😊 Baking Soda is definitely a useful tool. Gonna be using It for my Potato Salad also 😋 thanks for your magic 🎩 🌴🏝😎
Love the Kenji shoutout :)
Thanks Chef. These papas remind me of Emily Blunts version. Can’t wait to try it
Since these are basically British roast potatoes, denser fats like goose fat or duck fat will give more crunch than oils. Bacon fat is also a good choice for these.