Making a good roast potato is an art form and it's not as simple as throwing some potato bits into an oven. Boiling, drying, fluffing, correct salting of the water, the right choice of fat for the roasting tray, temperature choice, cooking time, etc.. So many things to get correct. You are after a perfect glass like crunch on the outside with a perfect soft fluffy middle.
Roast potatoes ate the food of the Gods. Contrary to what chefs say, any potatoo can be used. My favourites are Desiree. You peel the potatoes and then cut them into equal sizes. Cook in salted water, par boil, bring to the boil and cook on a simmer for 10mins. Drain and keep in the hot pan, put on the lid and shake to fluff up the outside. Put into a pan with, I use goose fat after 50 yrs it's my preference and roast for 60 mins, or more, until the outsides are crisp and crunchy and the inside is soft and fluffy and delicious. They are made to enjoy with great British gravy and Yorkshire Puddings. Brits will also keep leftover vegetables to have the next day, as Bubble and Squeak. It was a traditional dish, to serve on Monday, which was usually wash day and hence an easy, quick side to serve with cold meat from Sunday. I chop all the vegetables and any left over Yorkshires, and fry in oil, it is a huge favourite in my family.❤❤👵🏴🌹🌹 Potato waffles are usually a breakfast food as a vehicle to hold your eggs.
May as well explain how I make them as well then. Mine are a two day process. Boil them until just about to fall apart on day one in heavily salted water. Carefully remove them to a tray and put in the fridge overnight. This will dry them out and make them hold their shape better. It also creates a white layer of dryer potato on the outside which will crisp better. The next day I will preheat a tray of either goose fat, duck fat or tallow depending on what flavour I want to impart (as long as it is a high temp fat.) Once HOT I will add the potatoes and spoon fat over them. They then go into the oven to cook, DO NOT TURN THEM until they have developed some form of crust and baste them with fat periodicaly. Once they are stable turn them to finish off and rebaste again. You end up with a glass like finish with a few spikey crisp bits and a super fluffy middle.
He should have figured out that the potato skin was the jacket - surely you don't need to know the old 1980s crisps advert with the peeled and unpeeled potatos' confrontation ("you can't get in the packet if yoy haven't got a jacket")
@@trashandcheese3636 I miss those crisps. I switched over to them at that point after Walkers changed the recipe and weren't as good anymore. Then Lays bought Walkers and began turning them into Lays and bought Smiths and discontinued or spoiled everything... #middleagedcrispsbitterness
If the female is living in the UK why on earth is she prattling on about Roasted Potatoes. THEY ARE ROAST POTATOES. I feel sorry for poor ol' Tyler never having had them. I would say that is almost abuse. Poor, Poor Tyler
You can wrap them in a bit of tin foil and put them in a bonfire edge or you can microwave them oven then place then in a BBQ machine. And with have filling like cheese or tuna Mayo or chill con carne coleslaw. Cheese and beans
We love to roast our potatoes in New Zealand. The best way to roast potatoes is to toss the potatoes in with a meat while it is roasting. You start a roast of lamb, beef, chicken, pork etc. and depending on the type of roast about a third to a half of the way in to the cooking of the meat you surround the roast meat in cut potatoes to roast in the juices of the meat. We also toss in sweet potatoes, carrots, parsnips and sliced up bits of pumpkin in to roast with the meat. Lot of people love roast pumpkin here and in the UK.
My mother always roasted the potatoes & parsnips in with meat. I think people stopped doing that when they started using frozen roast potatoes, which have to be cooked in a dry oven dish or oven pan.
It’s called a jacket potato because women in the 1800s. Who decide to change the name of objects to more feminine names. Lady bird is a good example. It’s originally was called Coccinellidae.
If Tyler read the comments and learned about making roast potatoes, great! But he never will, so a lot of people wasted their time.. and in six months' time he will react and say he has never seen a "roasted potato". 🤷♀️
@@carolineskipper6976 That's my view, but I don't know Tyler doesn't read the comments, he certainly give very little indication that he does, but I can't be certain.
This is why his channel isn't growing, he has zero interaction with his followers. Meanwhile he's no doubt hoping to earn some quick and easy cash/fame from us!
@@RockinDave1 The latter for sure since he's one of those 'react' tubers with multiple channels under different names...tyler: rumple, bucket, walker...all same dude.
@vallejomach6721 its quite odd isn't it. I suppose at least he doesn't come across as a douche in his videos. Even though he clearly doesn't have any interest to be a part of any type of community, or to you know, learn. Since he is constantly surprised by everything.
Tyler gets" confused " by lots of things. Even things he has covered before in previous videos. Roast potatoes must have been mentioned in one of the Christmas videos.
@@beverleyringe7014yeah I can’t work out if it’s a persona he’s doing or if he really is dumb with the memory of a goldfish. I think if it’s a persona it’s going to backfire because I can only watch him in small amounts before remembering why I stopped.
A jacket potato with our beans and cheese is amazing. Our beans are not like American beans. We typically use Heinz beans which is haricot beans in a tomatoey sauce. It's not sugary like American beans, instead it is creamy, tomatoey, warm cozy dish.
You are both wrong the jacket refers to the skin left on when baking not as a covering for other toppings stuffed inside. the potato is a substitute for rice or chips we fool ourselves it is more healthier then cover it in cheese chilli con carne, curry , tuna mayo with sweetcorn a million and one variations
@@vtbn53 I cook a chili for me and my partner, normally end up with enough for three. That left over portion is then reheated a day or two later and served up in baked potatoes with butter and grated cheese. Easy tea :-)
Jacket? What meandering whimsy could this possibly be!! Is it a carrot with...like pants on...wearing a cloaked jacket of disguise masquerading as a potato? With a beard and jaunty hat? Does it illuminate the way to weary travellers on a cold and dark stormy eve? The strangeness of a potato clad in a jacket of perhaps Irish Tweed does boggle and perturb the mind... It's a baked potato dude...there's not a lot more to it than that.
Oh we do so have Roast Potatoes. Cut in chunks seasoned,lightly oiled. Put them in the oven until the skins get toasty in the inside is tender . Some types of potato don't need to be boiled first,as in red rose .I'm in California we make them all the time. Because we live where potatoes are grown here In the winter it's really good cuz it smells good and keeps the house warm. We stick them in with A Roast Beef or Chicken also. This guy must have been brought up on McDonald's or had no Granny.
When I was a kid, baked potatos used to be called "Potatos In Their Jackets" - referring to them still having the skin on. Subsequently shortened to "jacket potatos
When I was a kid (I was born in 1948) a baked potato was always called just that. I never heard the term jacket potato until the term caught on in the 60s. Apparently the first known use of the term jacket potato dates to the mid 19th century.
🇬🇧 The 1st potatoes were brought from America to the UK by Sir Walter Raleigh in the 16th century. These were grown in Little Virginia in Kenilworth, Warwickshire UK. Little Virginia is still here in Kenilworth. Kenilworth Castle is a ruin, this is where Elizabeth 1st stayed. You can visit Kenilworth Castle.
I think he does it on purpose. Maybe he thinks he's being funny !!!! Update 2weeks later. I don't get annoyed with him now because I don't watch him any more.
He's the same with all his reaction videos. He doesn't seem to appreciate that to 'react' to something, first you have to be patient enough to watch and listen to it. He should change his video titles from: "American Reacts to" to the more accurate: "American interrupts".
Roasted Potatoes are large chunks of potato roasted in the oven at high heat with fat (goose fat, beef dripping, lard or oil). The fat used to coat the potato chunks makes the outside crisp up.
A roast potato is not just a potato cut up and cooked in an oven. First you need have the right type of potato, fluffy not waxy. You peel them, cut them in half or maybe quarter if they are large then part boil them until the outside of the potato just starts to break up but they are not cooked all the way through, then drain and toss them in a colander to scuff up the outside (this is what will go all crispy when they are roasted so the more scuffed up on the outside the better). Let them steam dry for 10 minutes or so while you heat up some fat in tray in a hot oven, the fat can be an oil with a high smoke point, or duck/goose fat or lard or best of all the fat dripping from whatever roast meat you have cooked for your dinner. When the fat is hot and shimmering add in the potatoes gently so as not to splash the fat and turn the potatoes to coat in the fat then put back in the oven and roast until golden and crispy, turning over once during the cooking when the tops are golden and crispy to get a nice crust top and bottom. Yum, they are best part of a roast dinner!
Excellent description but after seeing loads of explanations on how to cook British food, I have never seen an American copy the recipe properly and the food never comes out right! ☹️
"They peel them with their little knives (heh heh heh) then they boil them for 20 of their minutes (heh heh heh) then they smash them all to bits (HEH HEH HEH HEH HEH)."
I prefer waxy potatoes like Maris Piper for my roasties. I make sure to boil them first, then the inside is all smooth and has that special flavour. A good hot oven makes sure the outside is lovely and crispy!
Roasted potatoes are peeled and quartered potatoes. Par-boiled and then roasted in the oven in the pan with your Sunday joint of meat. You may also roast parsnips at the same time. French Fries are only the thin McDonalds style chips.
Depends on size of original potato to how you cut them. They should all be similar in size when cooking though. That's the only requirement. I've never ever roasted them with the meat as not enough room. Tend to use goose fat if I want the best but veggie oil will do usually.
The important thing about the roasted potatoes (or other roasted vegetables) is that they are basted in the fats from the meat. Baked potatoes are baked 'dry' - they are not cooked in fat. They can be wrapped in foil and baked in the ashes of a camp fire, or the bonfire of Fireworks Night (November 5th). They are not peeled, and it is the largest potatoes that are baked - because the skin is eaten, suppliers select the largest unblemished potatoes and sell them at a premium. In a pub your baked potato can easily be 6 inches (15cm) long and 4 inches (10cm) wide.
My mother used to alternate a rolled beef joint, with a leg of lamb every Sunday. In a big roasting tray in the oven, along with enough roast potatoes for 4 or 5 people. Then do the Yorkshire pudding in the same tray, while the meat was resting. @@jt5765
@@hypsyzygy506 Agreed Roasted needs fat/oil, but it does not have to be fats from the meat, can also be vegetable oil or fat (not sure how that works, but basically a vegan equivalent).
In British supermarkets and greengrocers, fresh potatoes are normally labelled by their variety and by their uses. For example, "Russets (or Yukon Gold) - best for roasting", or "Maris Piper - best for chips", or "King Edwards - best for mashing and baking". Btw, fried potatoes in Britain refer to cold, sliced, boiled potatoes, shallow fried the next day as part of a big breakfast.
What? Cold sliced boiled potatoes fried for breakfast? You’ve just made this up. I’ve been eating fry ups all over Britain all my life and never heard of this
We didn't really have thin chips, until the advent of American fast food, so we adopted the US word fries, just for the thin one. It's how English keeps getting bigger.
Yeah, when McDonald's came over here, their 'fries' were originally the US 'skinny' or 'French fries' - they have become larger over the years in all US-based outlets like McD's, KFC, Burger King, etc.
French fries are not an American creation, they're Belgian although France argues that they invented them. The burgers aren't American either! They were invented in Germany for the sailors when they were ashore, America just added the cheese.
In france, we cook also roasted potatoes, in oven with oil on it or roasted in a covered pan with some oil (but not fried). very different from baked potatoes. it's common.
@@lindastaines8288yes, in France, we call potatoes pre-cooked (boiled few minutes) and then roasted, "pommes de terres rôties à l'anglaise" (English [manner] roasted potatoes).
She didnt mention New Potatoes which are specific varieties (Jersey Royals are the best!, bred in 1880 on the island of Jersey) that can be harvested early. These are small 1-2"'s and have a thin skin and waxy texture when boiled. They are used cold in salad . Another bit of info that most british dont appreciate is that some varieties you can buy are unsuitable for frying. This is because they have a higher sugar content which causes them the burn on the outside when fried. That extra info on the packaging will state whether they are suitable for mash, frying or both. There are a lot of varieties available with different tastes and characteristics as different areas/soils favor them. We have red and white skinned potatoes as well as some with yellowish flesh available in supermarkets. Others can sometimes be bought at local farm gates. I used to pass Maris Piper lane in Cambridge which is where that 'all rounder' variety resistant to soil nematodes was bred by the Plant Breeding Institute in the late 60's. Ooops, couldnt stop lol, maybe Im a potato head
You don't just bake small pieces of potato to make roast potatoes, you need to baste them in fat, preferably goose fat or beef fat. It helps if you parboil them first to make the insides more fluffy and knock them about a bit in the saucepan before you start to roast them. Add a little sea salt or dried herbs during the roasting to taste.
Common jacket potato toppings: 1) Cheese 2) Beans (with cheese) 3) Tuna and mayo (with sweetcorn, cheese or both) 4) Prawn and mayo 5) Chilli con Carne (with cheese, sour cream etc) 6) Coronation chicken
Kyt difference is that we are not confused between roast/baked potato or potato in their jacket. I'm beginning to think we have a much larger vocabulary because we have been exposed to British and American TV in equal measure.
Both google and the broadcaster let you down regarding roast potatoes. First a fluffy variety - say a Maris Piper. Next you part boil the already peeled potato chunks. Good to drain the spuds and rerun them to the pan; next you shake the pan to fluff up the potatoes. You already have a hot baking tray with a pool of oil or fat (goose fat is increasingly popular). Pour the potatoes in and turn them to coat in fat, you cook in a hot oven, turn them another couple of times for even crisping
But I don't use animal fats ... I use olive oil which works fine. Maris Piper are quite waxy, which I prefer. I mix in garlic granules into the seasoning too ... delicious!
Hi Tyler, it would appear that Google DOES NOT UNDERSTAND what a roasted potato is! A 'jacket' potato, so called because it keeps its jacket (skin) on when it goes in the oven, is baked as one piece. ROAST potatoes are peeled, cut into large pieces (4-5 bites each), par-boiled, tossed in flour or in my case my secret mix of flour and other things, then lightly oiled and roasted in a HOT oven. The end result is a beautifully soft potato on the inside and a crispy outer shell that holds each bite together. YOU have been sadly deprived if you have never tasted Roast potatoes! So bloody good!😃
OMG WHAT DO YOU EAT WITH YOUR CHRISTMAS DINNER? 😮😂😂😂 I had no idea you didn’t have roast potatoes over there!! OMG you have no idea what your missing 😊
"potato skins" are available in some British restaurants I remember asking once because I thought it was a bit odd but I was assured that there is some potato there too. It's basically a jacket potato with more of the potato scooped out and you are left with about an inch (2.5 cm) of potato on the inside of the skins. I really enjoyed them and think they are better than jacket potatoes because, much as I love the concept, the average Jacket potato has a little bit to much potato in it and gets a bit bland. These "potato skins" fix that problem and have the perfect amount of potato in them.
@@LexiLaughsI'm from the North & regularly see potato skins on menus. I also occasionally make them at home to have instead of crisps during the football or a film. It's such a waste to throw edible parts of ingredients away.
Roast potatoes are the food of the Gods. Parboil for ten minutes. Shake in a colander to roughen up the outside (they are peeled) then roast in goose fat. Absolute crystallised bliss. Golden brown, fluffy on the inside, crunchy on the outside crystallised bliss.
A baked (jacket) potato in the UK can be a side-dish when served as itself with no toppings, if served with toppings (loaded) then it can be a whole meal by itself
Oh for f*ck's sake, they're called jacket potatoes because they're cooked in their skins/jackets rather than being peeled/skinned first! Both Americans concerned, even the one living in England, are apparently too thick or unimaginative to have worked this out. Jacket potatoes don't necessary have fillings either. They're just potatoes without their jackets/skins taken off!
I think we missed out Boiled and new potatoes. Which are basically small potatoes, very thin skins, boiled skin on. Older main crop potatoes may also be boiled but normally have skin removed and cut into smaller pieces. They should be a hard waxy type, not the sort you would make into mash (mashed) potato. Often cooked with mint. Most famous new potatoes are Jersey Royals, we also use Charlottes.
One reason why Scotland has a big acreage of potatoes is that by law 'seed potatoes' in the UK must be grown at least 250 metres above seal level; they are selectively bred from mountain plants and far are less prone to a lot of pests and diseases above that altitude.
There are over a 100 varieties in the UK. The types sold depend on the time of year and want the cook plans to do with them. There are some that are best for roast potatoes, other for serving mashed. In the late spring/early summer there are 'early' potatoes, these are small and are best boiled in their skins. My wife is the expert, she buys varieties according to want she plans to cook that week. Its worth noting that in the UK a meal was not considered complete if it did not include some form of potato.
Ooh parsnips. I don't get enough because my husband doesn't really like them and I'm not about to cook two different veggies on top of everything else.
The jacket refers to the fact that the potato still has its jacket on, and I'm stunned that Americans wouldn't have roast potato, in my opinion the king of potatoes. Actually roasting most root vegetables makes them amazing
Yes we eat roasted potatoes in America or at least where I’m from. I don’t know where these two grew up but the fact they never even heard the term tells me they probably grew up in the boondocks somewhere
Hi, the main difference between roast and baked is the temperature (I believe). Roast is hotter about 400-450F with baking around 350-375F Normally baking is dry, with roasting having an oil or fat to coat the potato, it causes it to crisp up. Note you can do similar to most root veg, mainly Carrot and Parsnip, can also use Sweet Potato.
BBC GoodFood Ultimate Roast Potato recipe is the only one to use if you want to do roast potatoes for the first time...thank you for coming to my Ted Talk.
@18:36 the most common potatoes grown here in the UK is the Maris Piper potato whuch is considered the 'all rounder' potato and the King Edward potato.
Generally on packaging they will also tell you what that type of potato is best used for ie Charlotte potatoes are best served boiled or steamed in salad, Desiree for roasting or potato wedges, Maris piper for everything, Cara for chips and jacket potatoes
The jacket potato is a reference to the skin on the potato. Once baked, the potato is in its jacket. Roast potatoes are completely different to baked potatoes. The description you looked up described the process very poorly. Place a baking tray/roasting dish with oil of your choice into an oven to preh-heat at 170 - 180c. Duck/goose fat are great or vegetable oil. The potatoes are peeled, cut in half or quartered depending on preference and potato size and washed. They are then added to boiling salted water for 5 minutes or so, to parboil them. You don't want to boil too much as the potatoes will break up while roasting. Drain the water and lightly shake the potatoes in the pot. This will break up the surface of the potatoes. Place the potatoes on the tray/dish and coat in the hot oil. cook for 45 minutes to 1hr turning a couple of times to evenly colour. Once cooked remove potatoes and place them on some kithen roll to remove excess oil. You can either season prior to roasting or after. salt, pepper and/or garlic are good choices. serve with vegetables and meat of your choosing. A nice meaty brown gravy with complete the dish and bring even more flavour to the potatoes.
Jacket potatoes = OBVIOUSLY BAKED (Jeez!!), still in the skin (their "jackets"). In the UK we often use baked beans as a filling for jacket potatoes, along with other things. US baked beans (variety unknown to me) are cooked for American tastes: molasses and pork fat, giving a thick, sweet sauce. UK uses haricot beans and our baked beans contain no meat products, the sauce is based on tomatoes, celery, and Worcestershire sauce (which adds umami) so are more savoury. Appetizer is an ENGLISH word, so OBVIOUSLY it is a word in ENGLAND! OMG! I am ready to jump through this screen and shake you, Tyler! Potato waffles are simply hash browns in a different shape. Wow! USA doesn't know about roasted potatoes? We usually cook them in the same roasting pan as the beef or lamb that we are roasting, so they absorb the flavours and crisp up on the outside. Delicious!
We don't have much lamb here and beef is pretty expensive as a roast. Roast chicken is cheaper and used to be pretty popular, but that was 30 years ago and was almost always served with mashed potatoes. I don't think most people do a weekly roast anymore.
@@kenziedayne4234 Even with roast chicken we still have roasted potatoes. They are so yummy my grandsons sometimes just make a batch for snackies! LOL. We eat mashed potatoes with other things but if I tried serving that with a roast I would be shipped off to the nearest looney house by my family.
Baked, boiled, mashed, smashed, creamed, roasted, sauteed, fried, chipped, wedges, parmentier, duchess, in pancakes, added to stews and casseroles, and as side dishes such as patatas bravas and bombay potatoes (spicy). Potatoes are VERSATILE and even "left-overs" can be turned into "bubble and squeak" or colcannon, or mixed with eggs and onions into a spanish tortilla! There are also several VARIETIES of potato too! Large floury King Edwards to waxy, tiny salad potatoes, there are many types of "spud" that suit the many uses! QUALITY of potato is more important than price and quantity! You can TASTE the difference! (and the textures are important too!)
Americans would be pleasantly surprised how nice a proper sunday roast dinner is, and i mean a proper one, no pre made frozen aunt bessie stuff, i mean homemade yorkshire pudding, roast potatoes, actual potato, roast parsnip,slow roast beef, buttery mash , thick gravy , nicely boiled carrots , absolutely ace it
Roasted potatoes are popped into an oven dish, with a little oil at the bottom. You make sure the potato chunks have been coated with the oil (duck fat is used at Christmas) and roast. They are delicious. You've got to try them. Another way my mum used up left over potatoes was to cut them into chunks, with left over cabbage and fry them in a pan. We called this Bubble and Squeak. One of my all time favourites.
The goodness of the potato can be found in the skin. Jacket potatoes are the best example. They should be put into a hot oven for an hour and then served with either butter, cheese etc. Boiled potatoes, mashed potatoes, roast potatoes in the oven, the list is endless. Colcannon, an Irish dish, mashed potatoes and cabbage, delicious. I love all potatoes, as I am from Irish descendants, total potato eaters. I am also vegetarian and so a staple ingredient.
Jacket Potato - The skin left on is like a crispy "Jacket" for the Potato. Jacket Potatoes ARE baked... Potato Waffles are great with fried eggs and some beans... Roast Potatoes are VERY good, especially as part of a Sunday Roast or Christmas Dinner. I'm actually surprised that scallops and potato wedges aren't mentioned on this video.
Roast potatoes are if cooked right are delicious. I am lucky I will admit my mom and her mom and my dad's mom all were wizards in the kitchen. They taught me every thing I know. Goose Fat or Beef dripping. Part boil salted and then roasted nothing like them. Home made Yorkshire puddings are perfection if they rise and if you've been taught correctly they should do every time. This reputation of English food been bad is all lies and gossip. This came from GI's stationed here in WW2 from 41 to 42 who went back and said the food was disgusting not understanding that the entire country was on rations.
Many comments by british people are pretty standard how to prepare and cook roast. Have anyone used Garlic salt added to their roasted potatoes. It gives another dimension. I loved many comments about how to cook, my taste buds are popping, and yes beef dripping or goose grease is by far better than oil, olive oil, lard or fat.
Potato waffles were introduced into the American colonies in the 18th century by the Dutch. Though not Dutch, we ate potato waffles in the Midwest. In Peru, there are thousands of types of potatoes, but in the US there is practically only one. Many European countries have a wide range of potatoes.
Roast potatoes are literally the food of gods. I could live off of them for every meal. I normally cook mine in duck fat. Getting the potato just right is a skill.
Baked potatoes, potatoes not peeled cooked in the oven Roast potatoes peeled potatoes cut into quarters covered in a fat this is down to personal preference but goose fat is popular and cooked in oven until they are as crispy as you prefer
When it comes to roasties there are soo many ways they can be cooked, plain simple potatoes in a tray sometimes with a little oil or fat, baste now and again, some people part boil then roast them, some boil, fry then roast, generally with some veg and meat and ofc the yorkshire puddings and meat gravey
Tyler "I've never had one therefore this isn't popular at all in the US" Rumple. Meanwhile in actual fact he has said this about several things that actually are pretty common in the US!
I once saw a video of the thicko reviewing the British flag, and was flabbergasted that we also called it the Union Jack. He claimed they had no nickname for the flag of the USA, as in star spangled banner or Old glory.
One of my favourites (when in season) are 'New' potatoes, especially Jersey Royals - much smaller potatoes, cooked (boiled) whole, often still in their skins, great hot or cold (i.e. for potato salad)! 😊
There used to be a fast food place called Spud-u-like which served jacket potates with a number of toppings, such as tuna, baked beans, lots of cheese etc.
We commonly call potatoes 'spuds'. We have thick and thin cut chips, or wavy-cut. We have mashed potatoes (commonly just called 'mash') - boiled potatoes mashed up with butter, milk, seasoning, and I like to put dill in mine. Then we have fried potatoes, which are boiled potatoes in pieces fried up in a frying pan (skillet) often eaten at breakfast time. We have straightforward boiled potatoes, we usually use 'new' potatoes for this, not 'old' potatoes. Then we have roast potatoes, and what they didn't say is that they are generally oiled with seasoning. My favourite is to add garlic to the seasoning, but you can add all sorts of herbs or spices, even chilli. I always boil them beforehand for extra fluffiness, and then season them and cook them in a very hot oven so the outsides are all crispy. Absolutely gorgeous! What also wasn't mentioned on the video was that we have duchess potatoes. These are boiled potatoes which are pureed to a creamy consistency then piped onto a baking sheet and cooked in the oven so that they're crispy on the outside. Delectable! And of course baked potatoes, and we DO have filled potato skins - we can buy them or make them ourselves. It's not hard! Potato waffles .. yes, them too. I'm not a fan because they're typically not homemade and I think they taste somewhat synthetic. As for potato types, we have access to all sorts, but my favourites are King Edwards for baking and chipping as they have a fluffy consistency, or Maris Piper for everything else - they are sort of waxy and smooth.
She forgot to mention that we in the UK also have small boiled potatoes, then once cooked and really hot are tossed in butter and herbs then served as part of a meal. Roasted potatoes are usually cooked in duck fat to get the outside golden and crispy - they taste divine. Jacket potatoes are called this because the potatoe is cooked with the skin on instead of pealing them....as in the potatoe has it's jacket on. Keep the video coming, your content is great.
For those in the US watching this video. The art to a good roast potato is they are partially boiled in slightly salted water, but NOT until they are too soft where they may fall apart. They are then placed into the oven, usually the tray has something like goose fat. As they bake and turn crispy, periodically you take the melted goose fat, and pour it over the potatoes this helps keep them from drying out and adds to the eventual crispiness. If done right they will be golden brown and crispy on the outside, then soft and fluffy on the inside. Trust me, in my family we do big bowl full of them when we eat together as a family, there is never any left afterwards as they are just too delicious
In Sweden we usually boil our potatoes or mash them. But we also very often pan-fry them with a little butter, not enveloping them with oil.(pan-frying has a different word in our language “stekt” instead on fried “fritterad”) This can be done in two ways first with raw potatoes, this take longer and needs to be done at a slightly lower temperature so it gets properly cooked or with pre-boiled potatoes this is quicker and generally produces a better result. We also do potato-pancakes (rårakor) with or without onions that would have most Americans think of hash browns (but even do they look similar they taste quite differently). We sometimes bake potatoes and we call that baked, the jacket thing is something only the British do.
I love a jacket potato, if i use the British words then you probably guess where im from, but i do love a jacket potota, sometime with beans and grated cheese or just coleslaw, i forgot about my other filling option, tuna and sweetcorn. I loved potato waffles as a kid. 1. Fries - skinny and similar to Mcdonalds 2. Chips - chunky normal chips 3. Curly fries - curly shaped fries 4. Crinkle chips - crinkle shape chips 5. Potato waffle - waffle shape made out of potato 6. Jacket potato - baked potato 7. Roast potatos - roasted cooked potatos 8. Crisps - potato chips 9. New potatos - basically new potatos are boiled potatos but smaller, but we have both new and boiled potatos 10. Dauphinoise potato - I can't explain this one so you might have to look it up 11. These are the top British potato styles we have that i can think of here
Making a good roast potato is an art form and it's not as simple as throwing some potato bits into an oven. Boiling, drying, fluffing, correct salting of the water, the right choice of fat for the roasting tray, temperature choice, cooking time, etc.. So many things to get correct. You are after a perfect glass like crunch on the outside with a perfect soft fluffy middle.
Goose fat 😍
@@c_n_b beef dripping
roast potatoes to get right its an art, bombay potatoes is ok with sunday dinner, should try them,
Roast potatoes ate the food of the Gods. Contrary to what chefs say, any potatoo can be used. My favourites are Desiree. You peel the potatoes and then cut them into equal sizes. Cook in salted water, par boil, bring to the boil and cook on a simmer for 10mins. Drain and keep in the hot pan, put on the lid and shake to fluff up the outside. Put into a pan with, I use goose fat after 50 yrs it's my preference and roast for 60 mins, or more, until the outsides are crisp and crunchy and the inside is soft and fluffy and delicious. They are made to enjoy with great British gravy and Yorkshire Puddings. Brits will also keep leftover vegetables to have the next day, as Bubble and Squeak. It was a traditional dish, to serve on Monday, which was usually wash day and hence an easy, quick side to serve with cold meat from Sunday. I chop all the vegetables and any left over Yorkshires, and fry in oil, it is a huge favourite in my family.❤❤👵🏴🌹🌹
Potato waffles are usually a breakfast food as a vehicle to hold your eggs.
May as well explain how I make them as well then. Mine are a two day process. Boil them until just about to fall apart on day one in heavily salted water. Carefully remove them to a tray and put in the fridge overnight. This will dry them out and make them hold their shape better. It also creates a white layer of dryer potato on the outside which will crisp better. The next day I will preheat a tray of either goose fat, duck fat or tallow depending on what flavour I want to impart (as long as it is a high temp fat.) Once HOT I will add the potatoes and spoon fat over them. They then go into the oven to cook, DO NOT TURN THEM until they have developed some form of crust and baste them with fat periodicaly. Once they are stable turn them to finish off and rebaste again. You end up with a glass like finish with a few spikey crisp bits and a super fluffy middle.
Jacket refers to it's skin, the skin is still on, It's Jacket. Then it may have stuffing from, just butter to just about anything you can think of 🙂
in France, we call it "en robe des champs" litt. "in fields dress", as its skin is what it wears in the fields.
@@thierryf67fabulous
Glad you said it🤣
He should have figured out that the potato skin was the jacket - surely you don't need to know the old 1980s crisps advert with the peeled and unpeeled potatos' confrontation ("you can't get in the packet if yoy haven't got a jacket")
@@trashandcheese3636 I miss those crisps. I switched over to them at that point after Walkers changed the recipe and weren't as good anymore. Then Lays bought Walkers and began turning them into Lays and bought Smiths and discontinued or spoiled everything...
#middleagedcrispsbitterness
Not "roasted Potatoes" , but "roast Potatoes"
If the female is living in the UK why on earth is she prattling on about Roasted Potatoes. THEY ARE ROAST POTATOES. I feel sorry for poor ol' Tyler never having had them. I would say that is almost abuse. Poor, Poor Tyler
That was driving me insane, the amount of time she said it 😂
You can wrap them in a bit of tin foil and put them in a bonfire edge or you can microwave them oven then place then in a BBQ machine. And with have filling like cheese or tuna Mayo or chill con carne coleslaw. Cheese and beans
Roasties.
@@kathryndunn9142 That's a baked/jacket potato, not a roast potato.
We love to roast our potatoes in New Zealand. The best way to roast potatoes is to toss the potatoes in with a meat while it is roasting. You start a roast of lamb, beef, chicken, pork etc. and depending on the type of roast about a third to a half of the way in to the cooking of the meat you surround the roast meat in cut potatoes to roast in the juices of the meat. We also toss in sweet potatoes, carrots, parsnips and sliced up bits of pumpkin in to roast with the meat. Lot of people love roast pumpkin here and in the UK.
Yeah baby. The best roast potatoes are made like this. Always cook my roasties in the meat juices and use the juice in my gravy
My mother always roasted the potatoes & parsnips in with meat. I think people stopped doing that when they started using frozen roast potatoes, which have to be cooked in a dry oven dish or oven pan.
😋 I would love an invitation for tea.😀
Am I the only one who sang the Birds Eye Potato waffles jingle in their head when she talked about waffles? Roast potatoes are God's gift to humanity.
Waffly versatile 😅
I didn't, but now I am! 😂
No your not
I suspect most of us did.😀
They're waffley versatile.
I always thought we called it a jacket potato because it still has its skin on?
It’s called a jacket potato because women in the 1800s.
Who decide to change the name of objects to more feminine names.
Lady bird is a good example.
It’s originally was called Coccinellidae.
i thought as you do its because its got the skins on
Yes it’s called a jacket potato because the skin is left on
yes the skin is like a jacket for the potato
We do, everywhere in the English speaking world other than the US and possibly Canada
2.27 crikey both Yanks didn't get it, a Jacket Potato gets the name because the Skin is still on, the Jacket
Yeah that really made them both look really dumb that they couldn’t work that out. It’s so obvious.
They think jackets are metal.
They love a full metal jacket.🥴
If Tyler read the comments and learned about making roast potatoes, great! But he never will, so a lot of people wasted their time.. and in six months' time he will react and say he has never seen a "roasted potato". 🤷♀️
Maybe we are sharing our thoughts for the benefit of other viewers who might be intereted. We know Tyler never looks at a single comment.
@@carolineskipper6976 That's my view, but I don't know Tyler doesn't read the comments, he certainly give very little indication that he does, but I can't be certain.
This is why his channel isn't growing, he has zero interaction with his followers. Meanwhile he's no doubt hoping to earn some quick and easy cash/fame from us!
@@RockinDave1 The latter for sure since he's one of those 'react' tubers with multiple channels under different names...tyler: rumple, bucket, walker...all same dude.
@vallejomach6721 its quite odd isn't it.
I suppose at least he doesn't come across as a douche in his videos.
Even though he clearly doesn't have any interest to be a part of any type of community, or to you know, learn. Since he is constantly surprised by everything.
Never seen someone so confused over roast potatoes before lol
He’s a good actor !!
Tyler gets" confused " by lots of things. Even things he has covered before in previous videos. Roast potatoes must have been mentioned in one of the Christmas videos.
@@beverleyringe7014yeah I can’t work out if it’s a persona he’s doing or if he really is dumb with the memory of a goldfish. I think if it’s a persona it’s going to backfire because I can only watch him in small amounts before remembering why I stopped.
@@beverleyringe7014 If he's not Joey Essex's cousin, he's a really good actor (and I think they broke the mould with Joey Essex!)
He’s either dumb or a really bad actor.
A jacket potato with our beans and cheese is amazing. Our beans are not like American beans. We typically use Heinz beans which is haricot beans in a tomatoey sauce. It's not sugary like American beans, instead it is creamy, tomatoey, warm cozy dish.
Roast spuds with a Sunday roast. BANGING
You are both wrong the jacket refers to the skin left on when baking not as a covering for other toppings stuffed inside. the potato is a substitute for rice or chips we fool ourselves it is more healthier then cover it in cheese chilli con carne, curry , tuna mayo with sweetcorn a million and one variations
It IS more healthy, dammit!
The chilli con carne sounds incredible! Must try it some day
It is crbs they will make you fat.@@matthewwalker5430
@@vtbn53 I cook a chili for me and my partner, normally end up with enough for three. That left over portion is then reheated a day or two later and served up in baked potatoes with butter and grated cheese. Easy tea :-)
cheese, chilli. curry, sweetcorn, tuna are healthy ingredients in scooped out large ROASTED potatoes.
The thumbnail: 'What are roasted potatoes?'
Me: 'They're potatoes......that are roasted. Pretty self explanatory....'
Glad I wasn't the only one who thought that 🤣
If only it was that simple.
He’s probably looked at Roast Potatoes months ago,, common sense Jacket is the skin,, mind blowing ain’t it Tyler. Cos they are baked in the jackets..
Perhaps he doesn’t comprehend the concept of what you need or have to do, to perform the delicate art of “roasting” 🤔
Jacket? What meandering whimsy could this possibly be!! Is it a carrot with...like pants on...wearing a cloaked jacket of disguise masquerading as a potato? With a beard and jaunty hat? Does it illuminate the way to weary travellers on a cold and dark stormy eve? The strangeness of a potato clad in a jacket of perhaps Irish Tweed does boggle and perturb the mind...
It's a baked potato dude...there's not a lot more to it than that.
I am absolutely shocked you don't have roast potatoes. They are amazing. One of my favourite ever food items.
Best form of potato ever.
We do have roasted potatoes in the US, Tyler is wrong 99% of the time.
Oh we do so have Roast Potatoes. Cut in chunks seasoned,lightly oiled. Put them in the oven until the skins get toasty in the inside is tender . Some types of potato don't need to be boiled first,as in red rose .I'm in California we make them all the time. Because we live where potatoes are grown here In the winter it's really good cuz it smells good and keeps the house warm. We stick them in with A Roast Beef or Chicken also. This guy must have been brought up on McDonald's or had no Granny.
When I was a kid, baked potatos used to be called "Potatos In Their Jackets" - referring to them still having the skin on. Subsequently shortened to "jacket potatos
That's correct.
When I was a kid (I was born in 1948) a baked potato was always called just that. I never heard the term jacket potato until the term caught on in the 60s.
Apparently the first known use of the term jacket potato dates to the mid 19th century.
🇬🇧 The 1st potatoes were brought from America to the UK
by Sir Walter Raleigh in the 16th century.
These were grown in Little Virginia in Kenilworth, Warwickshire UK.
Little Virginia is still here in Kenilworth.
Kenilworth Castle is a ruin, this is where Elizabeth 1st stayed.
You can visit Kenilworth Castle.
Who else is screaming at the screen for him to shut up and listen
me
I think he does it on purpose. Maybe he thinks he's being funny !!!! Update 2weeks later. I don't get annoyed with him now because I don't watch him any more.
He's the same with all his reaction videos. He doesn't seem to appreciate that to 'react' to something, first you have to be patient enough to watch and listen to it. He should change his video titles from: "American Reacts to" to the more accurate: "American interrupts".
Two ears one mouth use in proportion please
The more information flows into you, the more you learn.
The more information flows out of you, the more everyone else wishes that it didn't .
Roasted Potatoes are large chunks of potato roasted in the oven at high heat with fat (goose fat, beef dripping, lard or oil). The fat used to coat the potato chunks makes the outside crisp up.
Roast potatoes.
Who asks for a roasted potatoes?
A roast potato is not just a potato cut up and cooked in an oven. First you need have the right type of potato, fluffy not waxy. You peel them, cut them in half or maybe quarter if they are large then part boil them until the outside of the potato just starts to break up but they are not cooked all the way through, then drain and toss them in a colander to scuff up the outside (this is what will go all crispy when they are roasted so the more scuffed up on the outside the better). Let them steam dry for 10 minutes or so while you heat up some fat in tray in a hot oven, the fat can be an oil with a high smoke point, or duck/goose fat or lard or best of all the fat dripping from whatever roast meat you have cooked for your dinner. When the fat is hot and shimmering add in the potatoes gently so as not to splash the fat and turn the potatoes to coat in the fat then put back in the oven and roast until golden and crispy, turning over once during the cooking when the tops are golden and crispy to get a nice crust top and bottom. Yum, they are best part of a roast dinner!
Mmmm I could just eat a well seasoned plate of those covered with gravy and mint sauce.
Excellent description but after seeing loads of explanations on how to cook British food, I have never seen an American copy the recipe properly and the food never comes out right! ☹️
"They peel them with their little knives (heh heh heh) then they boil them for 20 of their minutes (heh heh heh) then they smash them all to bits (HEH HEH HEH HEH HEH)."
I prefer waxy potatoes like Maris Piper for my roasties. I make sure to boil them first, then the inside is all smooth and has that special flavour. A good hot oven makes sure the outside is lovely and crispy!
@@neuralwarp You are showing your age and I very much doubt anyone has ever made an acceptable roast potato from from Smash instant mash.
🥔Q. "What are roasted potatoes". A. Potatoes that have been roasted.🥔
Roasted potatoes are peeled and quartered potatoes. Par-boiled and then roasted in the oven in the pan with your Sunday joint of meat. You may also roast parsnips at the same time. French Fries are only the thin McDonalds style chips.
Depends on size of original potato to how you cut them. They should all be similar in size when cooking though. That's the only requirement.
I've never ever roasted them with the meat as not enough room. Tend to use goose fat if I want the best but veggie oil will do usually.
The important thing about the roasted potatoes (or other roasted vegetables) is that they are basted in the fats from the meat.
Baked potatoes are baked 'dry' - they are not cooked in fat. They can be wrapped in foil and baked in the ashes of a camp fire, or the bonfire of Fireworks Night (November 5th). They are not peeled, and it is the largest potatoes that are baked - because the skin is eaten, suppliers select the largest unblemished potatoes and sell them at a premium. In a pub your baked potato can easily be 6 inches (15cm) long and 4 inches (10cm) wide.
My mother used to alternate a rolled beef joint, with a leg of lamb every Sunday. In a big roasting tray in the oven, along with enough roast potatoes for 4 or 5 people. Then do the Yorkshire pudding in the same tray, while the meat was resting. @@jt5765
@@hypsyzygy506 Agreed Roasted needs fat/oil, but it does not have to be fats from the meat, can also be vegetable oil or fat (not sure how that works, but basically a vegan equivalent).
@@jt5765 You're going to need a bigger roasting pan.
In British supermarkets and greengrocers, fresh potatoes are normally labelled by their variety and by their uses. For example, "Russets (or Yukon Gold) - best for roasting", or "Maris Piper - best for chips", or "King Edwards - best for mashing and baking". Btw, fried potatoes in Britain refer to cold, sliced, boiled potatoes, shallow fried the next day as part of a big breakfast.
Maris Piper is like Desmond Lynam, just a common tater.
Better known as sauté potatoes 🥔
What? Cold sliced boiled potatoes fried for breakfast? You’ve just made this up. I’ve been eating fry ups all over Britain all my life and never heard of this
king Edwards are still te best for roasting, they are no good for mash.
You’ve never lived.
Jacket spud with cheese 'n' beans is always a massive win.
Nothing will ever beat your mum Sunday roast with roasties.
and some yorkshire puds!
We didn't really have thin chips, until the advent of American fast food, so we adopted the US word fries, just for the thin one. It's how English keeps getting bigger.
and call them French fries lol
@@stevenrowe8815... when technically they're Belgian fries. Xd
Yeah, when McDonald's came over here, their 'fries' were originally the US 'skinny' or 'French fries' - they have become larger over the years in all US-based outlets like McD's, KFC, Burger King, etc.
French fries are not an American creation, they're Belgian although France argues that they invented them. The burgers aren't American either! They were invented in Germany for the sailors when they were ashore, America just added the cheese.
In france, we cook also roasted potatoes, in oven with oil on it or roasted in a covered pan with some oil (but not fried). very different from baked potatoes. it's common.
Very different from a roast potato too
@@lindastaines8288yes, in France, we call potatoes pre-cooked (boiled few minutes) and then roasted, "pommes de terres rôties à l'anglaise" (English [manner] roasted potatoes).
@@thierryf67 i love French food i'm a Brit sadly i believe Americans think french food is just french onion soup hahaha
@@thierryf67 Well you call brits "Rosbifs" right? And Roast Potatoes are great with roast beef.
She didnt mention New Potatoes which are specific varieties (Jersey Royals are the best!, bred in 1880 on the island of Jersey) that can be harvested early. These are small 1-2"'s and have a thin skin and waxy texture when boiled. They are used cold in salad . Another bit of info that most british dont appreciate is that some varieties you can buy are unsuitable for frying. This is because they have a higher sugar content which causes them the burn on the outside when fried. That extra info on the packaging will state whether they are suitable for mash, frying or both. There are a lot of varieties available with different tastes and characteristics as different areas/soils favor them. We have red and white skinned potatoes as well as some with yellowish flesh available in supermarkets. Others can sometimes be bought at local farm gates. I used to pass Maris Piper lane in Cambridge which is where that 'all rounder' variety resistant to soil nematodes was bred by the Plant Breeding Institute in the late 60's. Ooops, couldnt stop lol, maybe Im a potato head
Birdseye potato waffles, they're waffly versatile
They go with beans bangers fish fingers, eggs on gammon steak chops, grill em, bake em fry em eat em...
In the uk there are 500 different varieties of potato, my personal faves Maris Piper & King Edward
Not forgetting the summer salad 's new jersey spuds dripping in butter 😁
You don't just bake small pieces of potato to make roast potatoes, you need to baste them in fat, preferably goose fat or beef fat. It helps if you parboil them first to make the insides more fluffy and knock them about a bit in the saucepan before you start to roast them. Add a little sea salt or dried herbs during the roasting to taste.
The parboil is essential. Skip that stage & it's going to be nasty.
I'm pretty sure this guy has the intellectual capacity of an earthworm. In fact the worm may be leading by a short head...
I think his intellect is fine, he's just neuro-divergent. And he knows how engagement works! More comments please the algorithm.
Common jacket potato toppings:
1) Cheese
2) Beans (with cheese)
3) Tuna and mayo (with sweetcorn, cheese or both)
4) Prawn and mayo
5) Chilli con Carne (with cheese, sour cream etc)
6) Coronation chicken
Coronation chicken is my all-time favourite, but plain cheese (with butter of course) will do, as long as the cheese is Cheshire or another white one.
Cilslaw
We eat the potatoes like the Brits in Australia stuff it with goodies maybe with a healthy salad , great for picnics and BBQS just be creative 🤗🤷♀️
Kyt difference is that we are not confused between roast/baked potato or potato in their jacket. I'm beginning to think we have a much larger vocabulary because we have been exposed to British and American TV in equal measure.
The best jacket potatoes have to be wrapped in foil and cooked in the embers of a camp fire. Absolutely awesome.
Both google and the broadcaster let you down regarding roast potatoes. First a fluffy variety - say a Maris Piper. Next you part boil the already peeled potato chunks. Good to drain the spuds and rerun them to the pan; next you shake the pan to fluff up the potatoes. You already have a hot baking tray with a pool of oil or fat (goose fat is increasingly popular). Pour the potatoes in and turn them to coat in fat, you cook in a hot oven, turn them another couple of times for even crisping
But I don't use animal fats ... I use olive oil which works fine. Maris Piper are quite waxy, which I prefer. I mix in garlic granules into the seasoning too ... delicious!
Hi Tyler, it would appear that Google DOES NOT UNDERSTAND what a roasted potato is! A 'jacket' potato, so called because it keeps its jacket (skin) on when it goes in the oven, is baked as one piece. ROAST potatoes are peeled, cut into large pieces (4-5 bites each), par-boiled, tossed in flour or in my case my secret mix of flour and other things, then lightly oiled and roasted in a HOT oven. The end result is a beautifully soft potato on the inside and a crispy outer shell that holds each bite together. YOU have been sadly deprived if you have never tasted Roast potatoes! So bloody good!😃
OMG WHAT DO YOU EAT WITH YOUR CHRISTMAS DINNER? 😮😂😂😂 I had no idea you didn’t have roast potatoes over there!! OMG you have no idea what your missing 😊
We do have roasted potatoes in the US, we have mashed potatoes for Christmas dinner.
It is usual to have both mashed and roast potato with Christmas dinner and new potatoes for the Easter dinner.
MASHED POTATOES with gravy.
they have yams etc
In the UK if we were given a potato skin we'd likely ask what happened to the rest of our potato?
"potato skins" are available in some British restaurants I remember asking once because I thought it was a bit odd but I was assured that there is some potato there too. It's basically a jacket potato with more of the potato scooped out and you are left with about an inch (2.5 cm) of potato on the inside of the skins.
I really enjoyed them and think they are better than jacket potatoes because, much as I love the concept, the average Jacket potato has a little bit to much potato in it and gets a bit bland. These "potato skins" fix that problem and have the perfect amount of potato in them.
I agree. That's the bit we peel off and throw away!
Skins can make moonshine - apparently 😂
@@LexiLaughsI'm from the North & regularly see potato skins on menus. I also occasionally make them at home to have instead of crisps during the football or a film. It's such a waste to throw edible parts of ingredients away.
I'm sorry the young lady didn't mention New Potatoes or Baby Potatoes and my favourite when in season, Jersey Royals.
Agree, I also like Charlotte new potatoes they are quite waxy.
I do wonder about Tyler. Has he lead a sheltered life. I sometimes find it a bit worrying.
I think his permanent state of bewilderment and surprise is put on, to be honest. Either way, it's part of his charm 😊
no he's playing this "role" perfectly....... brilliant comedian is Tyler he knows what us Brits think Americans are like he's pulling it off superbly
at the beginning I was like "aww an American is learning stuff".. now I think I'm watching a potato repeat English words.
@@paulmilner8452 it's a nice theory, and definitely true to some extent but I think he's also neuro-divergent.
No, he's just American. But he doesn't half witter on a lot.
Roast potatoes are the food of the Gods. Parboil for ten minutes. Shake in a colander to roughen up the outside (they are peeled) then roast in goose fat. Absolute crystallised bliss. Golden brown, fluffy on the inside, crunchy on the outside crystallised bliss.
I've never seen goose fat anywhere.
they sell it in jars in supermarkets here, just for roasting potatoes.@@kenziedayne4234
@@kenziedayne4234it’s in the supermarket they sell it at Sainsburys!! I like them cooked in beef dripping
@@grunge_surf_witch_uk9130 ... Yes, I use beef dripping makes lovely crispy roast potatoes, pork fat (lard) does just as well also.
@@kenziedayne4234 ... They sell it in Tesco, just look in the cooking fat and butter section.
A baked (jacket) potato in the UK can be a side-dish when served as itself with no toppings, if served with toppings (loaded) then it can be a whole meal by itself
Im English born of an Irish Mother and i love homemade Potato Cakes with my Full English/Irish breakfast.
Or even fried sliced potato's....
THE SKIN IS THE JACKET
Oh for f*ck's sake, they're called jacket potatoes because they're cooked in their skins/jackets rather than being peeled/skinned first! Both Americans concerned, even the one living in England, are apparently too thick or unimaginative to have worked this out. Jacket potatoes don't necessary have fillings either. They're just potatoes without their jackets/skins taken off!
Americans have trouble understanding anything that they don't do in the USA
I think we missed out Boiled and new potatoes.
Which are basically small potatoes, very thin skins, boiled skin on.
Older main crop potatoes may also be boiled but normally have skin removed and cut into smaller pieces.
They should be a hard waxy type, not the sort you would make into mash (mashed) potato.
Often cooked with mint.
Most famous new potatoes are Jersey Royals, we also use Charlottes.
We use lots of different potatoes - King Edward, Maris Piper and others. They are used for different things - mash, roast, baked etc
Sinking to new depths with this one.
One reason why Scotland has a big acreage of potatoes is that by law 'seed potatoes' in the UK must be grown at least 250 metres above seal level; they are selectively bred from mountain plants and far are less prone to a lot of pests and diseases above that altitude.
The most common British potatoes are ‘Maris Piper’, and ‘King Edward’.
The best potato dish for me is bubble and squeak. Left over mashed potato with leftover veg and Sunday roast meat fried in a frying pan and seasoning.
There are over a 100 varieties in the UK. The types sold depend on the time of year and want the cook plans to do with them. There are some that are best for roast potatoes, other for serving mashed. In the late spring/early summer there are 'early' potatoes, these are small and are best boiled in their skins. My wife is the expert, she buys varieties according to want she plans to cook that week. Its worth noting that in the UK a meal was not considered complete if it did not include some form of potato.
Roast potatoes and parsnips is amazing
And carrots
Ooh parsnips. I don't get enough because my husband doesn't really like them and I'm not about to cook two different veggies on top of everything else.
The jacket refers to the fact that the potato still has its jacket on, and I'm stunned that Americans wouldn't have roast potato, in my opinion the king of potatoes. Actually roasting most root vegetables makes them amazing
No roast potatoes in america? No wonder its a crazy country 😂
He is wrong 99% of the time, we do make roasted potatoes in the US.
Yes we eat roasted potatoes in America or at least where I’m from. I don’t know where these two grew up but the fact they never even heard the term tells me they probably grew up in the boondocks somewhere
No Yorkshire puddings either so go figure!
Roast potatoes are a staple in our house. Love em at Xmas cooked in goose fat or beef dripping with rosemary and thyme on😊
Hi,
the main difference between roast and baked is the temperature (I believe).
Roast is hotter about 400-450F
with baking around 350-375F
Normally baking is dry, with roasting having an oil or fat to coat the potato, it causes it to crisp up.
Note you can do similar to most root veg, mainly Carrot and Parsnip, can also use Sweet Potato.
BBC GoodFood Ultimate Roast Potato recipe is the only one to use if you want to do roast potatoes for the first time...thank you for coming to my Ted Talk.
In the UK, we can also cultivate a store bought potato to grow a whole new potato plant.
@18:36 the most common potatoes grown here in the UK is the Maris Piper potato whuch is considered the 'all rounder' potato and the King Edward potato.
Generally on packaging they will also tell you what that type of potato is best used for ie Charlotte potatoes are best served boiled or steamed in salad, Desiree for roasting or potato wedges, Maris piper for everything, Cara for chips and jacket potatoes
We call them both jacket or baked potato … main thing is it is cooked in the oven and has its skin on
The jacket potato is a reference to the skin on the potato. Once baked, the potato is in its jacket.
Roast potatoes are completely different to baked potatoes. The description you looked up described the process very poorly.
Place a baking tray/roasting dish with oil of your choice into an oven to preh-heat at 170 - 180c. Duck/goose fat are great or vegetable oil. The potatoes are peeled, cut in half or quartered depending on preference and potato size and washed. They are then added to boiling salted water for 5 minutes or so, to parboil them. You don't want to boil too much as the potatoes will break up while roasting. Drain the water and lightly shake the potatoes in the pot. This will break up the surface of the potatoes. Place the potatoes on the tray/dish and coat in the hot oil. cook for 45 minutes to 1hr turning a couple of times to evenly colour. Once cooked remove potatoes and place them on some kithen roll to remove excess oil. You can either season prior to roasting or after. salt, pepper and/or garlic are good choices. serve with vegetables and meat of your choosing. A nice meaty brown gravy with complete the dish and bring even more flavour to the potatoes.
Jacket potatoes = OBVIOUSLY BAKED (Jeez!!), still in the skin (their "jackets"). In the UK we often use baked beans as a filling for jacket potatoes, along with other things. US baked beans (variety unknown to me) are cooked for American tastes: molasses and pork fat, giving a thick, sweet sauce. UK uses haricot beans and our baked beans contain no meat products, the sauce is based on tomatoes, celery, and Worcestershire sauce (which adds umami) so are more savoury. Appetizer is an ENGLISH word, so OBVIOUSLY it is a word in ENGLAND! OMG! I am ready to jump through this screen and shake you, Tyler! Potato waffles are simply hash browns in a different shape. Wow! USA doesn't know about roasted potatoes? We usually cook them in the same roasting pan as the beef or lamb that we are roasting, so they absorb the flavours and crisp up on the outside. Delicious!
They don't like baked beans neither even though the guy who invented them was American. 😮
We don't have much lamb here and beef is pretty expensive as a roast. Roast chicken is cheaper and used to be pretty popular, but that was 30 years ago and was almost always served with mashed potatoes. I don't think most people do a weekly roast anymore.
@janolaful As I pointed out, their baked beans are very different to ours. I wouldn't like their baked beans either, I don't think.
@@kenziedayne4234 Even with roast chicken we still have roasted potatoes. They are so yummy my grandsons sometimes just make a batch for snackies! LOL. We eat mashed potatoes with other things but if I tried serving that with a roast I would be shipped off to the nearest looney house by my family.
Baked, boiled, mashed, smashed, creamed, roasted, sauteed, fried, chipped, wedges, parmentier, duchess, in pancakes, added to stews and casseroles, and as side dishes such as patatas bravas and bombay potatoes (spicy). Potatoes are VERSATILE and even "left-overs" can be turned into "bubble and squeak" or colcannon, or mixed with eggs and onions into a spanish tortilla!
There are also several VARIETIES of potato too! Large floury King Edwards to waxy, tiny salad potatoes, there are many types of "spud" that suit the many uses! QUALITY of potato is more important than price and quantity! You can TASTE the difference! (and the textures are important too!)
Doesn't he get tired of saying "I've never heard"or "I never knew" when he's already seen a video about it.
No, WE get tired of it.
I get tired of hearing it
He has the attention span of a goldfish with ADHD
Are we absolutely sure he's not on the spectrum. He's certainly coming across that way. Anyway, I'm bored with him now, nobody's that stupid surely.
@@dotregan1506he doesn’t come off that way at all. I’m autistic and so is my eldest. He has zero traits that make me think ASD.
Americans would be pleasantly surprised how nice a proper sunday roast dinner is, and i mean a proper one, no pre made frozen aunt bessie stuff, i mean homemade yorkshire pudding, roast potatoes, actual potato, roast parsnip,slow roast beef, buttery mash , thick gravy , nicely boiled carrots , absolutely ace it
Never understood why some people have mash AND roast potatoes together.
@Simon-fr4ts roast potatoes are different to mash, it's nice to have both
12:34 "what a Brit calls a roasted potato" - we don't call anything that. They're roast potatoes. No ed on the end.
She said we refer to them as a roasted potato. Seems a fair enough singular for roast potatoes to me. Are we really caring so much about this?
@@ruk2023-- Stop it. Stop trivializing our foibles. Thank you.
@@araptorofnote5938 Agreed, roast potato singular, roast potatoes plural. Not difficult.
Just like you British don’t pronounce er at the end of a word you replace with an a. You also say me instead of my. Me wallet instead of my wallet
@@brandonneumann5294 some do. Depends on region, class and age.
Roasted potatoes are popped into an oven dish, with a little oil at the bottom. You make sure the potato chunks have been coated with the oil (duck fat is used at Christmas) and roast. They are delicious. You've got to try them. Another way my mum used up left over potatoes was to cut them into chunks, with left over cabbage and fry them in a pan. We called this Bubble and Squeak. One of my all time favourites.
Jacket Potato is called that because we leave the peel on (the potatoes 'jacket') when we put it in the oven to bake.
The goodness of the potato can be found in the skin. Jacket potatoes are the best example. They should be put into a hot oven for an hour and then served with either butter, cheese etc.
Boiled potatoes, mashed potatoes, roast potatoes in the oven, the list is
endless. Colcannon, an Irish dish, mashed potatoes and cabbage, delicious. I love all potatoes, as I am from Irish descendants, total potato eaters. I am also vegetarian and so a staple ingredient.
We bake our potatoes in their jacket (skin) hence jacket potato
Jacket Potato - The skin left on is like a crispy "Jacket" for the Potato. Jacket Potatoes ARE baked...
Potato Waffles are great with fried eggs and some beans...
Roast Potatoes are VERY good, especially as part of a Sunday Roast or Christmas Dinner.
I'm actually surprised that scallops and potato wedges aren't mentioned on this video.
What is a roasted potato?
Have you never been to an American steakhouse?
I was proud of you when you corrected yourself on your confusion with crisps and chips.
I wonder if Tyler has ever had a real home cooked meal, where everything is cooked from scratch, I have doubts, lol.
We also have pancakes and waffles over here too. Waffles originally are from Belgium.
You keep saying you want to learn, give your voice a break and LISTEN
personally im here for his reactions to things, he's making videos, itd be pretty fucking boring if he just sat there listening
@@_Clivey Right? The videos are literally called "American Reacts" not "American sits and does nothing for 20 minutes"
I'm guessing one thing they don't have is roasted parsnips cooked along with the potatoes. Roast parsnips are to die for! I love them!
it blows my mind that Americans don't have roast potato's arguably the best kind of cooked potato.
Un-bloody-believable! Turn the dimness factor upto 11.
@@julianbarber4708wouldn’t you be turning it down?
Tyler is wrong 99% of the time, we do have roasted potatoes in the US.
If you are roasting meat, surely you would have roast potatoes otherwise an opportunity is being wasted. Roast parsnips too and even roast carrots?
Roast potatoes are if cooked right are delicious. I am lucky I will admit my mom and her mom and my dad's mom all were wizards in the kitchen. They taught me every thing I know. Goose Fat or Beef dripping. Part boil salted and then roasted nothing like them. Home made Yorkshire puddings are perfection if they rise and if you've been taught correctly they should do every time. This reputation of English food been bad is all lies and gossip. This came from GI's stationed here in WW2 from 41 to 42 who went back and said the food was disgusting not understanding that the entire country was on rations.
this is just a guess tyler. but i think a roast potatoe is called a roast potatoe because it has been ROASTED.
Many comments by british people are pretty standard how to prepare and cook roast. Have anyone used Garlic salt added to their roasted potatoes. It gives another dimension. I loved many comments about how to cook, my taste buds are popping, and yes beef dripping or goose grease is by far better than oil, olive oil, lard or fat.
Goose fat & lots of fresh garlic & fresh rosemary.
A good roast potato is a lifechanging event.
Potato waffles were introduced into the American colonies in the 18th century by the Dutch. Though not Dutch, we ate potato waffles in the Midwest. In Peru, there are thousands of types of potatoes, but in the US there is practically only one. Many European countries have a wide range of potatoes.
Different species of potato are better suited to different methods of cooking. Maris piper, king Edward, russet, etc
They're all the same species - just different varieties within that species, like apples, or dogs.
Roast potatoes are literally the food of gods. I could live off of them for every meal. I normally cook mine in duck fat. Getting the potato just right is a skill.
Baked potatoes, potatoes not peeled cooked in the oven
Roast potatoes peeled potatoes cut into quarters covered in a fat this is down to personal preference but goose fat is popular and cooked in oven until they are as crispy as you prefer
When it comes to roasties there are soo many ways they can be cooked, plain simple potatoes in a tray sometimes with a little oil or fat, baste now and again, some people part boil then roast them, some boil, fry then roast, generally with some veg and meat and ofc the yorkshire puddings and meat gravey
Tyler "I've never had one therefore this isn't popular at all in the US" Rumple. Meanwhile in actual fact he has said this about several things that actually are pretty common in the US!
And you bothered to write that
@@keefsmiff and YOU bothered to write THAT? (and so on and so forth)
I once saw a video of the thicko reviewing the British flag, and was flabbergasted that we also called it the Union Jack.
He claimed they had no nickname for the flag of the USA, as in star spangled banner or Old glory.
One of my favourites (when in season) are 'New' potatoes, especially Jersey Royals - much smaller potatoes, cooked (boiled) whole, often still in their skins, great hot or cold (i.e. for potato salad)! 😊
There used to be a fast food place called Spud-u-like which served jacket potates with a number of toppings, such as tuna, baked beans, lots of cheese etc.
James Martin has bought this out now and re-launched it.
That made me remember the Harry Enfield sketch of Wayne and Waynetta, when they had a baby and called her Spudulika because it sounded posh 😂
We commonly call potatoes 'spuds'. We have thick and thin cut chips, or wavy-cut. We have mashed potatoes (commonly just called 'mash') - boiled potatoes mashed up with butter, milk, seasoning, and I like to put dill in mine. Then we have fried potatoes, which are boiled potatoes in pieces fried up in a frying pan (skillet) often eaten at breakfast time. We have straightforward boiled potatoes, we usually use 'new' potatoes for this, not 'old' potatoes. Then we have roast potatoes, and what they didn't say is that they are generally oiled with seasoning. My favourite is to add garlic to the seasoning, but you can add all sorts of herbs or spices, even chilli. I always boil them beforehand for extra fluffiness, and then season them and cook them in a very hot oven so the outsides are all crispy. Absolutely gorgeous! What also wasn't mentioned on the video was that we have duchess potatoes. These are boiled potatoes which are pureed to a creamy consistency then piped onto a baking sheet and cooked in the oven so that they're crispy on the outside. Delectable! And of course baked potatoes, and we DO have filled potato skins - we can buy them or make them ourselves. It's not hard! Potato waffles .. yes, them too. I'm not a fan because they're typically not homemade and I think they taste somewhat synthetic. As for potato types, we have access to all sorts, but my favourites are King Edwards for baking and chipping as they have a fluffy consistency, or Maris Piper for everything else - they are sort of waxy and smooth.
She forgot to mention that we in the UK also have small boiled potatoes, then once cooked and really hot are tossed in butter and herbs then served as part of a meal. Roasted potatoes are usually cooked in duck fat to get the outside golden and crispy - they taste divine. Jacket potatoes are called this because the potatoe is cooked with the skin on instead of pealing them....as in the potatoe has it's jacket on. Keep the video coming, your content is great.
For those in the US watching this video. The art to a good roast potato is they are partially boiled in slightly salted water, but NOT until they are too soft where they may fall apart.
They are then placed into the oven, usually the tray has something like goose fat. As they bake and turn crispy, periodically you take the melted goose fat, and pour it over the potatoes this helps keep them from drying out and adds to the eventual crispiness.
If done right they will be golden brown and crispy on the outside, then soft and fluffy on the inside.
Trust me, in my family we do big bowl full of them when we eat together as a family, there is never any left afterwards as they are just too delicious
I cannot believe Americans dont know a roast potato what do they eat lol
Tyler is wrong 99% of the time, we do ave roasted potatoes in the US.
@@marydavis5234 iv noticed that, we also have potato skins and are easy to make 😊
In Sweden we usually boil our potatoes or mash them. But we also very often pan-fry them with a little butter, not enveloping them with oil.(pan-frying has a different word in our language “stekt” instead on fried “fritterad”) This can be done in two ways first with raw potatoes, this take longer and needs to be done at a slightly lower temperature so it gets properly cooked or with pre-boiled potatoes this is quicker and generally produces a better result. We also do potato-pancakes (rårakor) with or without onions that would have most Americans think of hash browns (but even do they look similar they taste quite differently). We sometimes bake potatoes and we call that baked, the jacket thing is something only the British do.
"What UK Potatoes are like, what you do with 'em"
BOIL 'EM, MASH 'EM, STICK 'EM IN A STEW
Depending where you'rein the UK, you can also get "scallops" which is a thick sliced spud slice, then deep fried. Usually found in chippies .
Now got an earworm from the advert (commercial)
🎵 Bird's-eye potato waffles
Waffley versatile 🎵
I love a jacket potato, if i use the British words then you probably guess where im from, but i do love a jacket potota, sometime with beans and grated cheese or just coleslaw, i forgot about my other filling option, tuna and sweetcorn.
I loved potato waffles as a kid.
1. Fries - skinny and similar to Mcdonalds
2. Chips - chunky normal chips
3. Curly fries - curly shaped fries
4. Crinkle chips - crinkle shape chips
5. Potato waffle - waffle shape made out of potato
6. Jacket potato - baked potato
7. Roast potatos - roasted cooked potatos
8. Crisps - potato chips
9. New potatos - basically new potatos are boiled potatos but smaller, but we have both new and boiled potatos
10. Dauphinoise potato - I can't explain this one so you might have to look it up
11. These are the top British potato styles we have that i can think of here