Why Aren't Your Potatoes Crispy Enough?
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- Опубликовано: 7 июн 2019
- These taste especially good when you throw a ton of minced assorted herbs at them. Here's the original recipe: www.seriouseats.com/recipes/2...
Tip the Teacher: / shaq
Tools I Use: www.amazon.com/shop/internets... 
Хобби
I love the fact that you have no intro, especially nothing obnoxious with music and bouncing letters. Great video, straight to the point and concise, no bullshit.
taserrr would love to see him do more complex things as well even if it’s 20-30 minutes
Him saying there is no intro IS THE INTRO
I also have a great dislike for loud intros. RUclips needs to have a volume leveling option....
Ysac?
Yes, thank you.
I love how he acknowledges that there are people who JUST watch cooking videos. He understands the modern day audience and for that reason, he’s already a YT goat
Fake views, get out of here.
@Man Man wtf did I just get baited into watching
@@minaDesuDesu was it a rick roll
@@animeandstuff5377 Nope, just some random buff dude. A video from his own channel of course.
Just report the video/profile and the comment
Okay this is getting out of hand, but I've been making these weekly!!! Sometimes my kids beg me to make them twice a week lol. Soon my family will be potatoes haha. Thanks for the recipe.
"soon my family will be potatoes" I've never related to anything more in my entire life lMAO
Soon your family will be Irish. 🍀
Bro...got so many compliments over xmas for this. Thanks so much.
you did the work king
@dakotak51
I am just starting to make them for the second time right now… And I can’t wait to dig in! I haven’t made them since New Year’s Eve, for me and my ex. I didn’t even tell him how it was cooked very uniquely, yet he could tell straight away and asked me right away after his first couple of bites: “these potatoes are so different! They melt in your mouth. Dang, girl... How did you cook these?“
Needless to say, they were the best potatoes that both of us of ever had in our 44 years on this planet. I just hope I can remember the kind of seasonings that I used back then… It’s been a while! And it’s a damn shame that it took me this long to make them again. Lol.
They do take awhile, that’s for sure. I remember all the flipping/babysitting. And I also remember fucking up by putting the oven temperature around 25-50° lower than it should’ve been, because it was lower from a different side dish I was cooking just before that and forgot to turn it up, which of course drew out the roasting part longer than it should have been. ¯\_(ツ)_/¯
This is j. Kenji Lopez's technique. Thank him
Best way to agitate them is to hold the spatula really close to them but not touching then repeat over and over, "i'm not touching you. i'm not touching you."
😂😂🙌🏾
Good one!
HAHAHA XD stop it you XD
You want agitated, not murderous rage 😂
Don't agitate my tate.
Making potatoes is fine and all, but when are you going to teach me to make LOVE?
Par-boiling is an exercise in foreplay and careful roasting an exercise in selfless patience. Trust the process.
"You see, Snots, when a boy cares about a girl very much, he takes her to a private place where they won't be disturbed and explains that he's gay and he doesn't want to string her along..."
Why your sex isn’t crunchy enough
Go in raw like he said
i put on my robe and wizard hat
Dude took less than 4 minutes to do what takes most channels 25 minutes.... a YT GOAT
I can see how much you love doing this, and that's awesome man.
Wow! How weird!
I've spent the last 3 days binging your "on worldbuilding" series and now I run into you here ^^
I think I just figured out why youtube recommended this video to me.
oh hai Tim
Hello past you
Probably the worst roast potato video on RUclips.
Protip: If you pile the ta ta's too closely together on the oven rack you probably won't get the same results. Those babies need some room to breathe if you want em' crispy.
Yep, that was my mistake. Still turned out delicious but it took them like 90 min to properly brown.
Yep, for years I was making this mistake when cooking wedges. If they’re crowded or on top of each other, they will steam and not get crispy.
For those of you curious like I was...
"The baking soda bath breaks down the potato's pectin and draws the starch to the surface, which promotes browning and the satisfying crispiness that only a perfectly roasted potato can deliver. "
@@Lebensbaustein Novel concept... may not click all at once for you. Did you know Google is available to more than one person and two or more people can find the same source of information? Probably not since you're begging for a source on a non-controversial topic you can easily look up yourself.
Sensitive palates will detect baking soda. It's been used all over the "cooking science" realm as elevated pH quickens browning....in some cases. It's been used to hasten caramelization of onions but again it will offend some taste buds. If you have a picky mouth you may find a slight off taste to food cooked this way.
@@richardrichardsen6611 I have been using this method since I've seen this video and yes, definitely detectable to my taste buds. Might switch to sticking with sugar, salt, and cold water, which all help creating crispy potatoes
@@mac9733 how much sugar do you use in the mix for boiling?
@@connorjensen443 wow you went to such effort to be mean, how does that feel for you?
This channel feels like it shouldn't be free. The videos are straightforward, with personality and you get to learn a delicious recipe to impress your fam, friends or yourself. I've done this recipe before and I was here for a little quick reminder. Can't wait to have them tonight.
After lots of experimentation, I’ve learned to soften them in the microwave, then bake or fry them briefly. Same exact outcome (crispy outside tender inside, you think I’m kidding too lol) and it only takes minutes. No ingredients necessary (unless you want to throw some seasoning on). And you can make lots of them in a short amount of time! I’ve gotten compliments!
Wow J. Kenji Lopez Alt looks way different now.
This dude has a better script than J Kenjis new show
@@luf4rall not gonna lie, his new show is so cringy
When you chewed into the mic I almost blocked you.
He ate a lot of potatoes
@@tybr00ks2 you can even see J Kenji cringe at their own jokes.
I'm a straight male but this man's beautiful eyes and silky voice have left me feeling mildly hypnotized.
nah you aint straight
@@arturomelano More straight than you son. You were hard throughout the vid.
@@onlydreaming1017 but you are the only one making compliments and talking about boners, you ain't straight
@@Ubermike05 You wanting me so badly to be gay just so you have another gay bro to get down wit.
@@onlydreaming1017 nah man, i wasn't the one saying he has beatiful eyes, i'm just talking facts, not judging, be proud of your choices ;D
Pretty sure this is my first YT comment since 2007. I started with this video this morning and I’ve got the potatoes in the oven now. Halfway done, they are easily the best potatoes I’ve ever made. Totally enamored with your videos - so accessible, efficient, funny, and well-produced. Thank you for applying your writing skills and showmanship to this craft. Love it
I came here for crunchy potatoes, not to fall in love.
ugh same 😔✊
Bruh thats gay
right?!? how am I hot for a dude in a baseball cap talking about potatos
Lmao 😅
@@mariaeduardaanjosmoura5420 Oh shit, he really does have a baseball cap on. I guess I was lost in his eyes
2:27 rip lone potato that escaped
meekly I saw that too 😔😢
finally we have found his weakness
This is the comment I was looking for
For the homies...
Man that is some OCD-level perception skillz.
Damn this guy is a kitchen gangster.
Quick and nasty just how i like it.
Ew, you like your Mom?
r2dxhate You don’t?
@Shitead O’ Conner oh yea, shithead?
When I worked at a diner years ago the owner pre boiled the potatoes but let them cool and the starch would set up overnight. Resulting in a even better hash brown or fry.
"...bite down on a pencil bcz I’m goin’ in raw."
Took me a second. 🤣
lmbo
I love watching cooking videos, while I eat my delivery pizza. But you got me man with that line at the end. I actually made these.
My wife and I got sloshed one night, and the next morning I woke up about 2 hours before her. I decided when I got up to take the time and make these (while chugging pedialyte, and a bud light, which is the best hangover cure of all time)
And I gotta say, these rocked my tits off. Super good. I don’t get what the baking soda does, but it seems to really make a noticeable difference.
Baking soda is a voodoo tenderizer.
Try it in your meat marinade. You'll swear it wasn't beef if you didn't know any better.
@@twizack22 Never knew it tenderized. It'll crisp chicken skin if you coat the skin before roasting it.
it is some magic powder shit, put a bit on your beans while boiling, make you less farty, use it crisp stuff up, bake it and you get twice the power with baking soda and now its basic enough to homemade ramen noodles, combine it with vinegar and obtain a forbidden pepsi type shit that will dissolve rust from tools
Pedialyte is great for hangovers because hangovers are caused by dehydration.
@@Brent-jj6qi insightful
"forget the long winded intro"
thank you
This is the exact process I use, although I toss them in a homemade Cajun-esque seasoning that includes salt, paprika, smoked paprika, chili powder, mustard powder, garlic powder, turmeric, and white sugar (I think that's everything...) You've got great technique dude, I'm a culinary school grad and worked in the industry for several years, and we make them pretty much exactly the same way. Love your videos boss!
3:40 even the outtakes are miles ahead of those other cooking channels 🤣 bless
In Germany we have a recipe that has similar results and takes a little less time:
We usually use potatoes that we peel after they are cooked.
I slice them and in the meantime I pour vegetable oil in a pan and let it get it really, really, really hot. It works very well with cast iron because that conducts heat extremely well, but any other pan is fine, too. I then put the potatoes inside and just leave them alone (no stirring) for a few minutes until they're really crispy on one side, then I flip them over. When they're crispy and brown on both sides, I turn the heat down and add some onions (red & green), paprika, cayenne, salt, and pepper. I add these last because I don't want any of them to burn in the high heat.
You can also add olive oil, thyme, and/or rosemary but I'd always add olive oil last because it breaks down in high heat.
If your pan is really hot, your potatoes will be crunchy on the outside and fluffy on the inside. I make them often and my bf (who wants everything super crispy) likes them too!
Literally the cooking channel I’ve been waiting for - thanks for sharing tips that actually help me cook and not just follow recipes 🙏🏽
Brevity is the soul of wit; you, sir, are a master presenter. Haven't come across a more concise tutorial in ages. Will try your technique. Thanks a million!
I appreciate the quick 3:36 “subscribe and hit the bell” that went with the music and wasn’t annoying at all, thank you
You are seriously motivating me to make videos. I have been seeing way too many winding, long video essays with gimmicks and intros but what I really want to make are pop culture versions of these cooking segments. Thank you.
3:18 chorizo potato tacos with tomatillo salsa and raw white onion...... He’s a seductress!😍🤤
3:40 ...yep
T J he started seducing us at 0:06 😘
I made the recipe the same day I watched the video. Honestly so good and so straightforward. I love the simplicity of your videos. Thanks so much!!
This guy is awesome! No intro, no bullshit filler. 3-4 minutes and he provides legit how-to!
1:55 I've never heard those words spoken so seductively
Wow. I watch a LOT of cooking videos, you’re incredible. I’m really excited to see where you end up in 3 years. Amazing content, I wish you the best.
Straight to the point. Informative, and funny. This is literally the best food channel I've ever seen
I continue to marvel at the way you present amazing information in both a concise and entertaining way. Please keep doing your thing!
i only came back to this video to say thank you for showing me how to make the best potatoes. For years I was cooking in a skillet and it would take me about an hour to get potatoes that were about half as good as the ones you showed me. From now on, I'm cooking my potatoes just like how you showed us in the video. Thank you!!!
Made the suggested tacos last night. I've never been able to achieve this crispiness before, thank you!
THANK YOU!!!! the larger slices and in-between steps did it for me! Always took pride in my potato making but this leveled them up fr!
This is by far the best roasted potato video on I've seen. Thank you. I'm about to give it a try.
It’s true. I do this with Yukon gold (I’m fine with the increased moisture content) and they are ALWAYS the best addition to tacos. Make some homemade flour tortillas, homemade guacamole, and the other usual toppings, and wow. Amazing
bruh love these vids you know your stuff
Internet Shaquille i don’t even know how you came up on my feed but I’m glad you did. I enjoy your videos man. Thanks
Love the Dansk blue Mesa collection bowl! We bought a set in the late 1990s and still use them every day. BTW, your videos are practical, straight to the point and funny. Keep up the good work!
I just made these, exactly to your instruction and they are perfection! The crunch followed by a soft potato center… I think using bacon grease was key. This is going to be a new go-to for me.
I can’t lie, I was skeptical but you homie, you nailed that
Loving the color on that sheet pan. You can tell it's been used, alot. Much respect
You always know your audience and what we're thinking. Love that! Straight to the point! Imma try this!
You sir, have mailed the perfect RUclips vid. Keep it up and you'll be at a millllllion subs in no time
Me : with a ton of physics to revise bc tomorrow i have my semester exams
Also me: i wonder why my potatoes aren't crispy
how did you do?
@@zacharysahnger7823 Well now my potatoes are extra crispy Hahah :(
@@DailyDoseOfAgua I hope you fed some to your teacher
This guy is better than many chefs on TV! I love his detail and presentation.
My son made these with dinner last night and O M G .... they are to DIE FOR!!! I asked him for the recipe and he sent me to this site..... 10 stars for you my friend!!!
OMG, finally a straight-to-the-point video (cooking or otherwise). Am sooo sick of long-winded, "here's my back story" vids that go on forever. Keep up the good work. Food looks good, too, btw
Damn! Just tried this! Amazing receipt, crispy on the outside and really soft on the inside
love this dude! really great work, directly to the point and still manages to throw some humor in there.
I watched this video when you first posted it. Happy to say 2 years later I haven’t made them different than this since. Seriously this completely changed my potato game.
I made these tonight in a no sleeping tonight episode, aaaand I could cry they’re perfect holy cannoli thank you! 😩😩🥺🥺🤤
Also, dont throw out your potato water. Save the water and freeze it and you can use it when baking bread. Potato water is a great emulcifier and adds a tad of flavor to your bread!
This format of videos is the best I've ever had to watch, thanks a bunch!
excellent video. great content delivered perfectly, no filler, and broken up with personal anecdotes, 10/10
I'm writing this just after a chorizo potato taco is entering my mouth after a hell of a night of cooking and, my god, it was worth it! Thank you for the inspiration!
Mine turned out perfectly! 👌 Thank you
this is a life changer for potatoes! it’s true - the fluffy interior and the crunchy all over outside is insane!
As you have now come up in my feed twice today, you have hereby earned my subscription sir.
"you want creamy roasted potatoes that are so crunchy that they sound like this?"
**SLURRPS**
Short and to the point with expert level knowledge. Move over babish, there’s a new chef of the people in town
Babish ain't even a chef
Leave food daddy alone
Leave Daddy alone :D Seems like Shaquille is getting added to my triumvirate of Babish, Joshua Weissman and Adam Ragusea :D
@@tomaskalinka5679 I love weisman especially as a chef myself
Apples to oranges. Very different content so no use comparing the two
I just found your videos. Very informative and entertaining. I like that you are very straight-forward in your explanations. No BS.
Why hadn't I found your channel before? It's perfect in it's simplicity. Instantly subbed!
Can we get another episode on your Tomatillo salsa for that whole taco please? :>
So I just made these last night...
And I bought better herbs and a shallot this morning to make an even better batch.
I think I have a problem. Thank you so much for this recipe.
What you do with the shallots?
@@samk7717 I'd personally cut them really small and ligthly fry them in olive oil with garlic, thyme and rosemary then dump everything over the potatoes either before you put them in the oven (me) or when you serve them.
Just watched one of your videos for the first time...glad I clicked on this one!! Love knowing different ways to cook! 🙌🏼
Again, very late response, but I made these potatoes about a month ago and again yesterday, and boy did they taste amazing. Why I love your videos is that when you say that these will be the best you'll ever make, it isn't an overstatement, like the millions of BEST [insert food name here] EVER videos around.
When I notice the sides of my potatoes aren't crumbly enough, I shake them around in the colander, which helps rough up the edges too.
Nothing makes me happier than an email telling me my favorite youtuber uploaded a new video :D
We are witnessing a future star! Never change Shaquille
I just discovered your channel. Your clear concise instructions mixed with a bit of humor are awesome.
I don’t subscribe to channels, but I subscribed to yours. Thank you for keeping it short, to the point, and for being Useful!
God tier food-related RUclipsr
Easily one of the few RUclipsrs I’d Recommended to friends and others.
I never click the bell for anybody, BUT I'll make an exception for the most under rated foods RUclipsr in the game! I'm taking about you, you're the most underrated RUclipsr in the game.
this is my first video, was on my recommended. poked through your other stuff, and i'm a new fan. love your editing style :)
I cook alot for my family. I watch these videos for entertainment but you have some really good ideas and methods in the kitchen.
"the best that you'll ever make." Haha, like I ever made anything from the countless cooking videos I've watched.
That's why he knows it'll be your best. He's psychic at knowing your low standards.
"steam is water" woah slow down my dude
jk video was great now im hungry
Did this for our New Year's eve dinner and I gotta say it's really the best baked potatoes I've ever had
This truly is the ideal man. Quick and to the point youtube videos, tasty food, and easy on the eyes.
Bro did you invent the term "brunch racket" that's hilarious lmao I paused the video to laugh
Bro when are you gonna do the chorizo potato taco video, I'm dying rn
Smart, funny and easy on the eyes. Love watching and learning... my new obsession.
Y'all are precious . so many positive comments . great job . thanks for sharing .
2 hours of preparing eaten in 2 seconds .
Yes that is how food works
Player That’s why I hate cooking and food in general tbh. It’s literally never worth it.
I guess you guys eat a lot of microwave foods.
I mean, I get it - I have my lazy days... but preparing a big proper meal every now and then absolutely *is* worth it if you do it right... and won't be eaten in 2 seconds.
Yeah this is food you have to plan for, not something you make for a quick snack.
With this recipe you would probably serve it with a meal or store most of it to eat later - although reheating potatoes is tricky.
Who is he and why do I love him? Lol
Absolutely love your style - very no nonsense and to the point. Glad RUclips recommended your channel!
Just heads up - anyone visually impaired or blind wouldn't be able to do this recipe because of the measurements cups VS quarts.
We've missed you.
Will this work with sweet potatoes? I'm a fighter and am often dieting and watching what I eat more than I train some days.
This is the recipe I've been looking for my entire life! Thank you!!!
Love the vid as soon as I realized there are no intros, you surely know what the audience wants!
I made these a while back and they were so good, my mom got offended and forbade me from making them ever again in her house because her "secret recipe" is supposed to be the best in our family.
I emailed her this video and - SURPRISE - thanksgiving a week and a half ago had some WAY better potatoes than ever before.
It seriously boggles my mind how this channel hasn't blown up yet.
Just discovered this. Love this guy already 😎 awesome videos all around!
My boyfriend and I did this except we skipped the oven and deep fried them. It was honestly so simple but amazing. Very soft fluffy inside and light crunchy outside. I think I will put them in breakfast tacos.
Thank you so much for your wonderful video! This changed my life !
The baking soda is something I need to try when I blanch my spuds just for the surface texture that accepts oil film/coating batter better better. Best part about these spuds is you can freeze them before you do the final cooking phase. Blanch this with 5 to 10 lbs of potatoes as french fries, taters and coins before adding your favorite oil or batter coating. Pre freeze em on as many cookie sheets you got in the deep freeze untill the coating hardens. Beg em and freeze them for up to 2 months. Cook em in an oven or air fryer..