More like common sense to be perfectly frank 👍I've done this for donkey's years to be fair, the way I do it is to use a bigger roasting pan than I actually need, so when I put the spuds into the oil in the dish there is enough oil and space to scoop out the hot oil with a tablespoon and drizzle all over the potatoes ! Easy peasy.
From someone who worked as a Chef for 3 years, I’ve got to say these boys are top notch. Really simple and easy to listen too and educational. Keep up the good work chaps Happy Christmas.
@@hanba-t3f certainly not a master, I haven’t said that at all have I? I do however know exactly how much hard work and sacrifice goes into the job, when everyone’s relaxing over Christmas these boys will be working and they deserve appreciation for their craft. Can’t wait to try the restaurant out.
I have something similar I do that instead of the oil fry bath I add aromatics to my oil in a pan, strain it and toss it with the potatoes in a bowl then place them onto a sheet and into the oven. Once they come out I sprinkle the aromatics I fried in oil over them. Your method takes the crispiness to a whole new level.
found Fallow recently and I have to thank you for letting us in to your Chef world unlike anything I have found online. So much respect for the work actual chefs do.
Used this method today and they turned out amazing. Always struggled to get really craggy potatoes but this was spot on. My family are seriously impressed. Can't wait to try your turkey method in a couple of days as well!
I just got back to the restaurant business after years in construction and I've got to say, this channel is super inspiring! Thanks for another awesome upload, I'm super excited to try this out!
If you can’t find low starch potatoes you can put a few caps of vinegar and it will stop the pectin in the potatoes from breaking down. You’ll be able to cook them all the way through without them disintegrating as much. You can then let them cool and rough them up a bit more without the loss of potatoes.
Some day soon, my wife and I will grab a plane and visit my friends in the UK - we’ll definitely visit Fallow. Been a fan since I first saw your video on RUclips. Cheers from Texas, US. 🙏
It's nice to see a chef season freshly crisped food with fine salt, which actually sticks to the food. If that were the only part of the video I saw, I would immediately know this guy is a real chef, not just a RUclips foodie. I can't count the number of videos I've seen where chefs instruct their viewers to finish a crispy fried or roasted dish with giant flaky salt, and then immediately cut to a slow-mo shot of all that flaky salt bouncing off the food and doing a great job of seasoning the countertop. I, personally, don't eat a lot of countertops, so I kinda' prefer my seasoning to stay on the food.
I've just got a new oven which is an electric oven with a fan, can turn the fan on or off which would be the best setting? Also temperature and position in oven would be helpful 😁
these look tasty .... and looking forward to eventually eating at Fallow as I love this stream...but have to say, my Maris pipers steamed for 20m then into the air-fryer with a spray of oil/dab of butter and seasoned are pretty excellent and no hassle 👍... then, if I was a chef and had all this equipment I'd probably do it this way too! 😂
Question- if i really wamted to save time/space (think 1 bed flat kitchen) and was using large potatoes, is there any reason i couldnt chop them then put them in the water and leave overnight?
Great idea, check out Kenji's technique. Cooks garlic and herbs in the fat, strains it off and then returns the delicious crispy bits once finished. Delicious
Question on your POV videos...what are the chefs saying when they respond to the call outs?..it sounds like Sweet??..here in the states we say Heard..thanks and Happy Holidays!
I never thought to stir them I always shake them in the pot after boiling and they do indeed fall apart at times aha, but then you do get the added benefit of those really crispy little bits
Worst burn i had was from roasties too. In a hotel, got a massive tray of them out of the oven, turned around, put them down, shut the over door, and then realised there was a big crack in the corner of the tray where my hand was. Looked down and the oil had basically stripped the skin off most of one finger and i nearly passed out from the pain. And no i didn't get to finish early haha.
Any yellow waxy potato like a Yukon gold will work. These waxy yellow potato's are a true all purpose potato and work for roast potato's to mash to fries. There good for everything. It's why I keep them in the kitchen no matter what. You can also red skinned potato's, full size or baby. A low starch red skin will work great for this but has a bit less sweetness than the yellow. Some people even prefer a high scratch potato's like a russet for this. I don't but any potato will work and some people swear by russets for this. My recommendation tho is any yellow waxy spud for that extra but of sweetness. An this way you can get the largest bag at the store and use them for anything.
That’s more or less exactly how I do my roasties. The only thing extra that I do, as I do in all my cooking with oil/fat, I have a small block of wood which I use to tilt the pan to let all the oil / fat run to one end of the dish or pan for a minute or two before I remove the potatoes or whatever I’m cooking👍
So a yellow potato like youkon gold . Hey~!! If you wanted to cove them in squished potato starch why soak them to get starch off? I have the same question about soaking french fries and then l adding potato starch before frying. Why the soak?
That’s what I learned from Heston, that’s his method really. BUT : here the chef says use low starch (waxy) potatoe. He’s got it backwards- it is the exact opposite, this should use a high starch (starchy) potato like a russets. Starch molecules expand and burst and cause this fluffiness. Waxy are good for potato salad since they stay intact.
Love this channel, what a great idea it was, and every video teaches most of us something new. Now, where am I going to find that breed of potato in leeds 3 days before xmas?! edit: that second pan of hot oil is an amazing idea, i cannot believe that the thousands of hours of watching chefs on telly and youtube and nobody has ever shown me that before. I always struggle to turn them without breaking them up, and that's just so simple and how did I not think of it?!?!
Another tip is to add about half a teaspoon of baking soda to the water when you add the potatoes. Some sort of alkaline process that helps them crisp better in the oven
Agria potatoes are high in starch, not low in starch. The starch molecules pop when cooked, and expand, creating light and fluffy spuds. You need a high starch spud like Maris pepper, king Edward, or Agria.
@@Johnaubreyduncan 'it doesn't make what I'm saying any less wrong' Which means you just said what you're saying is wrong. That's three times you fucked up, chief.
As a chef i cant emphasize enough on how important is HEAVILY SEASONING the water in which you're gonna boil stuff, in essence it mighy sound crazy but the salt draws water out of the potatoes and it happens cause of osmosis !!!
I use this method but every now any again, rather than forming a hard and crispy crust, the crust becomes kind of soft and soggy, almost like potato is just saturated with oil. Do you know why this might be? I always make sure to get the oil as hot as possible before adding the potatoes.
Olive works better at lower temps. I roasted mine in the BBQ once with Olive and it got too hot. They were perfect golden brown very quickly, but bitter as buggery - inedible. Duck and goose fat is also overrated, they don't taste any better, it's just a higher smoke point tolerance.
Low starch content? This doesn't sound right. Floury potatoes are generally considered better than waxy for roasting because they are high in starch but lower in sugar and lower in water content. High starch to sugar ratio and less water content allow the potatoes to crisp up. I haven't tried Agria potatoes but the most floury/starch potatoes I have tried are Blue Danube - they go really crispy.
exactly how my old man would do them! But instead of mashing them all up and losing so much at the end, he'd get a fork and score them all individually (hassle)
@@Anton-ht9ct nice 🙂 I can recommend salting the boiling water, so the potato is not "bland" They are the very best after resting the night over, but also great when just cooled off. If you wanna be creative, I suppose you can put some spices with the maizena or in the boiling water
There's hundreds of videos on RUclips about how to supposedly get "perfect" roast potatoes, but this is one of very few where the result *actually* looks like roast potatoes are supposed to look.
Can somebody explain something for me. I thought that you can’t make regular sweet potato crispy because it doesn’t have starch. But then fallow is saying that low starch potato are better because they become crispier. Anybody with a deep understanding can explain this apparent paradoxe ?
Your idea to heat up half the oil and pour it over the potatoes so you don’t need to turn them is complete genius. Thank you!
You really don't need that much if you pour it over it.
More like common sense to be perfectly frank 👍I've done this for donkey's years to be fair, the way I do it is to use a bigger roasting pan than I actually need, so when I put the spuds into the oil in the dish there is enough oil and space to scoop out the hot oil with a tablespoon and drizzle all over the potatoes ! Easy peasy.
From someone who worked as a Chef for 3 years, I’ve got to say these boys are top notch. Really simple and easy to listen too and educational. Keep up the good work chaps Happy Christmas.
Our pleasure!
3 years? 😂 wow you must be a master
@@hanba-t3fand who are you? You little anonymous cunt. You wanna go do ya?! Cos I’ll give it ya. Nonce
@@hanba-t3f certainly not a master, I haven’t said that at all have I? I do however know exactly how much hard work and sacrifice goes into the job, when everyone’s relaxing over Christmas these boys will be working and they deserve appreciation for their craft. Can’t wait to try the restaurant out.
@@hanba-t3fblokes probably more qualified than u
I have something similar I do that instead of the oil fry bath I add aromatics to my oil in a pan, strain it and toss it with the potatoes in a bowl then place them onto a sheet and into the oven. Once they come out I sprinkle the aromatics I fried in oil over them. Your method takes the crispiness to a whole new level.
I recently had the chance to eat at Fallow. The food is absolutely incredible. The staff is top notch too. 10/10 experience
Lol
found Fallow recently and I have to thank you for letting us in to your Chef world unlike anything I have found online. So much respect for the work actual chefs do.
Used this method today and they turned out amazing. Always struggled to get really craggy potatoes but this was spot on. My family are seriously impressed. Can't wait to try your turkey method in a couple of days as well!
"Enough oil to give a cardiologist a fuckin migraine". Superb, never get that kind of patter from Jamie Oliver. Thanks chef
Boiling them is like a balance between chaos and perfection
always boil em before cooking
If you don't boil them they take about 20 hours in the oven. Not with current energy prices thanks.
boiling your potatoes is in no way a fancy tip! its simply the only way to do it...thoughts an prayers for your family at xmas
@@michaelt8682 I’m saying the more perfectly boiled they are the better crisp you get. The line at which they fall apart is easy to cross
I just got back to the restaurant business after years in construction and I've got to say, this channel is super inspiring! Thanks for another awesome upload, I'm super excited to try this out!
Really really good comms here, really knows his stuff and explains what he's doing and why,
Made these (somewhat similar) family loved it. keep being asked to make them again and again. awesome crispy and fluffy potatoes!
Attempting these today! They’re in the oven for the first roast now!
years ago i worked 3 months in the UK, the sunday roast potatos where a mystery to me, not anymore, thanks a lot !!
If you can’t find low starch potatoes you can put a few caps of vinegar and it will stop the pectin in the potatoes from breaking down. You’ll be able to cook them all the way through without them disintegrating as much. You can then let them cool and rough them up a bit more without the loss of potatoes.
Good tip for making big steak fries as well, without them breaking in half
put it where= When they are soaking?
Some day soon, my wife and I will grab a plane and visit my friends in the UK - we’ll definitely visit Fallow. Been a fan since I first saw your video on RUclips. Cheers from Texas, US. 🙏
It's nice to see a chef season freshly crisped food with fine salt, which actually sticks to the food. If that were the only part of the video I saw, I would immediately know this guy is a real chef, not just a RUclips foodie. I can't count the number of videos I've seen where chefs instruct their viewers to finish a crispy fried or roasted dish with giant flaky salt, and then immediately cut to a slow-mo shot of all that flaky salt bouncing off the food and doing a great job of seasoning the countertop. I, personally, don't eat a lot of countertops, so I kinda' prefer my seasoning to stay on the food.
Great video, I used an old pan with no handle, started on hob and directly into oven, used beef dripping 👌👌❤️
Best content on youtube. Love the videos as a home cook
I've just got a new oven which is an electric oven with a fan, can turn the fan on or off which would be the best setting? Also temperature and position in oven would be helpful 😁
Thanks so much your videos are always so immensely helpful
Yes Chef! Thanks to you, and your team! Happy holidays to you all! 🙂😋😎
Happy holidays!
10/10 technique
Thank you, Chef!
these look tasty .... and looking forward to eventually eating at Fallow as I love this stream...but have to say, my Maris pipers steamed for 20m then into the air-fryer with a spray of oil/dab of butter and seasoned are pretty excellent and no hassle 👍... then, if I was a chef and had all this equipment I'd probably do it this way too! 😂
Those look so good. I love potatoes. Did you leave them soaking in room temp?
Not judging I wanna know cause I wanna make em lol
Saw you in Lukas` London video, the more food content the better😋
Question- if i really wamted to save time/space (think 1 bed flat kitchen) and was using large potatoes, is there any reason i couldnt chop them then put them in the water and leave overnight?
If I could like this video twice, I would 😍
Hi, any thoughts on infusing the fat with herbs and garlic before cooking?
Great idea, check out Kenji's technique. Cooks garlic and herbs in the fat, strains it off and then returns the delicious crispy bits once finished. Delicious
looks great! then dip into gravy or ketchup make it perfect for me.
Basically
Best looking potatoes ive ever seen , damn
Beautiful.
Question on your POV videos...what are the chefs saying when they respond to the call outs?..it sounds like Sweet??..here in the states we say Heard..thanks and Happy Holidays!
Great job on the potatoes chef. I fancy some
Saving the water for gravy is a great tip ... Enjoying your channel after coming across it this week ❤
I never thought to stir them I always shake them in the pot after boiling and they do indeed fall apart at times aha, but then you do get the added benefit of those really crispy little bits
Worst burn i had was from roasties too. In a hotel, got a massive tray of them out of the oven, turned around, put them down, shut the over door, and then realised there was a big crack in the corner of the tray where my hand was. Looked down and the oil had basically stripped the skin off most of one finger and i nearly passed out from the pain. And no i didn't get to finish early haha.
I never knew roasted potatoes could be such art😂
These Lads always making me hungry
For those of us who don’t have access to that variety of potato, what’s a good substitute? Yukon gold, maybe?
Any yellow waxy potato like a Yukon gold will work. These waxy yellow potato's are a true all purpose potato and work for roast potato's to mash to fries. There good for everything. It's why I keep them in the kitchen no matter what.
You can also red skinned potato's, full size or baby. A low starch red skin will work great for this but has a bit less sweetness than the yellow.
Some people even prefer a high scratch potato's like a russet for this. I don't but any potato will work and some people swear by russets for this.
My recommendation tho is any yellow waxy spud for that extra but of sweetness. An this way you can get the largest bag at the store and use them for anything.
@@LifeLongCaboose Thank you and happy new year
That’s more or less exactly how I do my roasties. The only thing extra that I do, as I do in all my cooking with oil/fat, I have a small block of wood which I use to tilt the pan to let all the oil / fat run to one end of the dish or pan for a minute or two before I remove the potatoes or whatever I’m cooking👍
Looks really yummy 😋
thanks you chefs
Those are that good I'd leave the dinner and just have them on their own 😙👌🏼
So a yellow potato like youkon gold . Hey~!! If you wanted to cove them in squished potato starch why soak them to get starch off? I have the same question about soaking french fries and then l adding potato starch before frying. Why the soak?
Lard is also perfect.
Brilliant
That’s what I learned from Heston, that’s his method really.
BUT : here the chef says use low starch (waxy) potatoe. He’s got it backwards- it is the exact opposite, this should use a high starch (starchy) potato like a russets. Starch molecules expand and burst and cause this fluffiness. Waxy are good for potato salad since they stay intact.
Perfection!
Perfect
that's a great way to do a commercial prep, but what about for people who arent comfortably pouring molten hot grease into shallow pans?
Love this channel, what a great idea it was, and every video teaches most of us something new. Now, where am I going to find that breed of potato in leeds 3 days before xmas?! edit: that second pan of hot oil is an amazing idea, i cannot believe that the thousands of hours of watching chefs on telly and youtube and nobody has ever shown me that before. I always struggle to turn them without breaking them up, and that's just so simple and how did I not think of it?!?!
Ill usualy slow roast garlic and thyme in the fat before using it for the taters, this is pleasant.
They look incredible 👌
I'm not sure why, but I'm starting to get the feeling that this channel likes super super crispy things.
Another tip is to add about half a teaspoon of baking soda to the water when you add the potatoes. Some sort of alkaline process that helps them crisp better in the oven
And soften on the outside faster without completely falling apart
Bring more videos at the bar.
Agria potatoes are high in starch, not low in starch. The starch molecules pop when cooked, and expand, creating light and fluffy spuds. You need a high starch spud like Maris pepper, king Edward, or Agria.
Potato expert who thinks it's called a 'Maris pepper' 😬😬
Sorry. Spelling error. Maris pipper. And I’m not claiming to be an expert like these guys. I just hate it when people get it wrong.@@racelox
@@Johnaubreyduncan Maris PIPER.
@@racelox o.k so I can’t spell. It doesn’t make what I am saying, any less wrong.
@@Johnaubreyduncan 'it doesn't make what I'm saying any less wrong'
Which means you just said what you're saying is wrong. That's three times you fucked up, chief.
As a chef i cant emphasize enough on how important is HEAVILY SEASONING the water in which you're gonna boil stuff, in essence it mighy sound crazy but the salt draws water out of the potatoes and it happens cause of osmosis !!!
Can you do a video on knife range you guys use at fallow, i would love to know what brands and type.
most likely the chefs all bring their own knives, but that would be a cool video either way
“Look at the state of that” 👨🍳
What’s the temp of the oven?
good work guys
what does steaming out do
I use this method but every now any again, rather than forming a hard and crispy crust, the crust becomes kind of soft and soggy, almost like potato is just saturated with oil. Do you know why this might be? I always make sure to get the oil as hot as possible before adding the potatoes.
Make sure they r dry before adding
Are the degrees in Celsius or Fahrenheit?
Celsius, Fahrenheit is very rarely used these days.
that spoontensil could probably teach its own cooking class
Hehe. I always "lose" a couple potatoes along the way anyway 😋😉
You guys are awesome i would love to be your team
How can you prep potato before serve?
@Bobble86 I thought if I cook like that it's gonna be dry
Okay I think that works
Thanks mate
if you add making soda to the blanching water it will help break down the potatoes faster
"enough to give a cardiologist... a fuckin migrane" 🤣🤣
Love it, but can you still get them crispy with olive oil? Just to make them a little less err heart attacky? 😂 Thanks for the vid though ✌🏻🇬🇧
Olive oil has a lower burning point it’s gonna make your potatoes dark and bitter, simple rapeseed oil is gonna be perfect
@@mikeman91 Thanks, will coconut oil be ok?
@@bitcoinbeast never tried it before but I think yes, maybe don’t go above 180c
@@mikeman91 cheers
Olive works better at lower temps. I roasted mine in the BBQ once with Olive and it got too hot. They were perfect golden brown very quickly, but bitter as buggery - inedible. Duck and goose fat is also overrated, they don't taste any better, it's just a higher smoke point tolerance.
Have you guys any idea how many recipes there are on RUclips for 'perfect roast potatoes'?
Low starch content? This doesn't sound right. Floury potatoes are generally considered better than waxy for roasting because they are high in starch but lower in sugar and lower in water content. High starch to sugar ratio and less water content allow the potatoes to crisp up. I haven't tried Agria potatoes but the most floury/starch potatoes I have tried are Blue Danube - they go really crispy.
exactly how my old man would do them! But instead of mashing them all up and losing so much at the end, he'd get a fork and score them all individually (hassle)
Basically just deep fried them, good to know
Do the best boxing day fry up!
Any chance you could cook a 4 bone rib of beef before Monday? 😂😀😀😀
Patay-oh
Our go to, is boiling them, then you dump them in maizena, let them rest, till they are cold and then deep fry them. Always comes out really great
They arent roast potatoes then though. They're chips. I'm sure it would be nice but it's not a roastie then
Gonna try this
@@Anton-ht9ct nice 🙂
I can recommend salting the boiling water, so the potato is not "bland"
They are the very best after resting the night over, but also great when just cooled off.
If you wanna be creative, I suppose you can put some spices with the maizena or in the boiling water
@@TheOldn00b thankyou!
@@TheOldn00b het was uitstekend!!!
Roasties 🤤🤤🤤
Booked for the new year and can't wait, Chef!
Aren't these more oven fried potatoes then roasted potatoes?
Props to Heston blumental's potatoes. 😅 Great copy
Nowadays potatoes are very popular, and it’s not surprising that they are the main vegetable.
A wonderful shallow-fried potato recipe right here
I'm sure they're lovely, but I feel like what you've made there is fried potatoes rather than what I might expect of a roast potato.
Does he say low starch content or loads starch content?
There's hundreds of videos on RUclips about how to supposedly get "perfect" roast potatoes, but this is one of very few where the result *actually* looks like roast potatoes are supposed to look.
damn definitely for the crunch and not for the health xd
Can somebody explain something for me. I thought that you can’t make regular sweet potato crispy because it doesn’t have starch. But then fallow is saying that low starch potato are better because they become crispier. Anybody with a deep understanding can explain this apparent paradoxe ?
Guys can I get a kitchen job there? I will start from pot-wash
"Drinking Champagne " 😂😂 where you from ? Mans lucky if he gets a can of Stella 😂😂
These are basically fried, so could it be that you don't even need an oven but fry them slowly over the stove
is says roasted, but they get fried at the end. everything tastes better fried.
how many cal in this dish?
bc roasting as the title says is a lot healthier than frying food. @@Bobble86
@@breakupgoogle not everything is health focused my guy, especially not roast potatoes 👍
except they are fried not roasted. 👍@@Bobble86
Everytime I boil before roasting they are almost too far gone, seems you used a lower temp than a rolling boil.
I just cover them in oil when theyre still in the pot
Am I wrong to just boil them, coat them in olive oil and then stick them in the air fryer for 30 minutes?
don't use the water for gravy that shit salty af