That was a really good explanation. Roast potatoes are simple to make in theory, but getting every step right matters. You said a few years ago, 'Cooking well is lots of little steps done right'.
Wow I forgot about that saying! Picked it up from Marco. It's right, just lots of little steps done right and you'll end up with something good at the end of it
I dont even like roast potatoes (I know, you can hate on me. I always have mash with my roast dinners). Yet here I am watching and learning from the master once more! Love your videos, mate. Hope all is well.
I have been watching you for years and your still my FAVORITE.. I have tried many of your recipes and unlike so many other yours come out perfect! I also have to tell you your French Onion Soup is the best I have ever made .. Thank You for all your videos and all your help in my kitchen.. You are my favorite the one I always go to!!!
You placed an appropriate comment IE what is the enemy of flavour? its water! But as an aside the only greater enemy of flavour is Jammy olive oil. He is the sith lord against savory, the antichrist against aroma, the dark prince against delicious. Need I go on?
Just tried this method tonight, used Maris Pipers and sunflower oil. They were the best roast spuds I've done in many a long year. Top work Adam. This is now my go to recipe for roasties!
Great video Adam. Thanks. Get that oven checked out/cleaned/serviced. It's likely costing you more in energy bills as it needs more power to keep the heat up.
I have exactly the same oven and hob as Adam… and they’re shite! Take ages to heat anything so much so l bought a portable induction hob thats brill and use the air fryer for most oven tasks. If you’re listening Adam get a portable induction hob the speed and control is chalk and cheese to our conventional hob 👍
@garyprice9698 it's a lot better than my old cooker in the old flat (if you go back far enough you'll see the absolute meltdowns I had with that thing 🤣) but it's still not the best, I'll make do until things change haha
As Chef John always says, "Fork don't lie." Crispy and crunchy are a good thing. AND a Manitou is (among the Algonquian people) a supernatural being that controls nature; a spirit, deity, or object that possesses supernatural power. I think the last definition is appropriate for your amazing potatoes! They look amazing!!! Thank you for the video and recipe! Have a wonderful week and Happy Thanksgiving! 😊💖🙏 PS: I noticed too. Very nice! ❣❣❣
I like to mash them up on the plate with a fork...it's enhances their flavour...the inside mixes with the crispy outer shell and the cooking oil and mixed into the gravy🤤 oh God it's delightful
Hi Adam your the greatest I watch your videos all the time truley love your budget meals living on a low income every penny counts your funny jokes make me laugh and your saying about satans crack is hilarious plz keep your great recipes coming appreciate all your hard work todays roast potatoes. Look delicious well done
Splendid. The ghee does have a lovely flavour but it's so expensive. My weapon of choice for roasties/chips is lard. Believe it or not, on medical advice.
Must admit my go to is lard a good clean fat . Once demonised but now promoted as a good fat . Once had pigs and made my own. Used to treasure the crunchy bits when rendered down😋😋😋
I use another red skin variety called Rudolph , red skin and snow white flesh . Excellent all rounder but as a roaster it’s up there with the King Edward and Maris Piper. Not common in the shops but l grow my own every year. I agree a roast dinner isn’t a roast dinner without lovely crispy roasties. Well done mate 🙌
@@Adam_Garratta lot of these varieties are rarely seen in shops especially the heritage varieties and if they are they are at premium prices like the salad variety Pink Fir Apple. Get your spade out in the spring and plant a few . Soo easy to grow. As l said top spud for me Rudolph 🙌
Bought “Stan the Man “ some ghee. First for him and he loves it… he’s going to cook his fried bread in it tomorrow bless him . He said it’ll be a change from his usual lard 🤣🙌
i love roast potatoes in fact id go as far as to say its not a roast dinner with out roast potatoes though i do sometimes substitute them for homemade hasselback potatoes sorry i know im a heathen lol
Great vid once again! Excellent idea and thank you for showing us all how to make them!!! I have a pan that looks just like that black one! But it's a bit larger and we use it to change oil in pickups. LOL! My mind did wonder there a bit, guess I'm like your camera... "focus b!tch!" LOL Have a great week! Send my best to your lady friend, looking forward to her spaghetti!
@Adam_Garratt I just couldn't resist! Although, quite surprisingly, I got a warning that the post might breach community guidelines and asked if I wanted to post anyway. Strange, or what?
Random question. Have made roastys with dripping / lard / ghee and veg oil. Ive never notice a flavour difference between tge dripping / goose fat and the veg oil!? Everyone SWEARS by goose / dripping
I think the difference between veg oil and say goose fat, is much more noticeable than between goose and duck fat. That's how I'd look at it. Beef dripping is my favourite way of doing it, but you have to keep basting them
That was a really good explanation. Roast potatoes are simple to make in theory, but getting every step right matters. You said a few years ago, 'Cooking well is lots of little steps done right'.
Wow I forgot about that saying! Picked it up from Marco. It's right, just lots of little steps done right and you'll end up with something good at the end of it
I dont even like roast potatoes (I know, you can hate on me. I always have mash with my roast dinners). Yet here I am watching and learning from the master once more! Love your videos, mate. Hope all is well.
Whhhhhhaaaat!? Jk 🤣
I have been watching you for years and your still my FAVORITE.. I have tried many of your recipes and unlike so many other yours come out perfect! I also have to tell you your French Onion Soup is the best I have ever made .. Thank You for all your videos and all your help in my kitchen.. You are my favorite the one I always go to!!!
Awesome 👌
Thank you Gina, you guys are honestly the best. I love reading all your comments
You placed an appropriate comment IE what is the enemy of flavour? its water!
But as an aside the only greater enemy of flavour is Jammy olive oil. He is the sith lord against savory, the antichrist against aroma, the dark prince against delicious. Need I go on?
Thems the best rost spuds iv ever seen Adam! Philip in Ireland ☘️🇮🇪👍
Thanks Philip!
These look amazing! Can't wait to try myself.
Hope you enjoy!
Just tried this method tonight, used Maris Pipers and sunflower oil. They were the best roast spuds I've done in many a long year. Top work Adam. This is now my go to recipe for roasties!
@@johnthresher259 Awesome to hear pal!
Making me hungry here Adam, my mum always had a bowl of dripping in the fridge and used that. Luvverly!
I get it from my local butcher John, he's fantastic at what he does
Great video Adam. Thanks. Get that oven checked out/cleaned/serviced. It's likely costing you more in energy bills as it needs more power to keep the heat up.
@DaveReynolds-p6j I think it needs some barkeepers friend on it 🤣
I have exactly the same oven and hob as Adam… and they’re shite! Take ages to heat anything so much so l bought a portable induction hob thats brill and use the air fryer for most oven tasks. If you’re listening Adam get a portable induction hob the speed and control is chalk and cheese to our conventional hob 👍
@garyprice9698 it's a lot better than my old cooker in the old flat (if you go back far enough you'll see the absolute meltdowns I had with that thing 🤣) but it's still not the best, I'll make do until things change haha
As always an amazing recipe. This is a great idea, simple popular dishes that are easy to fuck up, so showing step by step how to do it for people.
Cheers Jim mate
Another great video Ad's, I like your style 😎
Cheers matey
Great video Adam 😊 thanks xx
You’re welcome 😊
Thank you for this.
Happy Thanksgiving to you from us in the Pacific NorthWest of the USA
God Bless
They are Gold standard roasties.
Hope you are well.
Thansk Nigel
THANKS ADAM.
You're welcome mate
Fantastic looking roasties adam.
@vickyrees6102 Thanks Vicky! Hope you're well x
@Adam_Garratt all good here thankyou. Cooking roast chicken having a late dinner. Hope you are well yourself and still smitten.. ❤️
Thanks Adam I really love your videos
As Chef John always says, "Fork don't lie." Crispy and crunchy are a good thing. AND a Manitou is (among the Algonquian people) a supernatural being that controls nature; a spirit, deity, or object that possesses supernatural power. I think the last definition is appropriate for your amazing potatoes! They look amazing!!! Thank you for the video and recipe! Have a wonderful week and Happy Thanksgiving! 😊💖🙏
PS: I noticed too. Very nice! ❣❣❣
Happy thanksgiving to you too Lisa. My neighbours celebrate it x
Sod the meat it's all about the roasties!!! superb looking roasties Adam👌
I like to mash them up on the plate with a fork...it's enhances their flavour...the inside mixes with the crispy outer shell and the cooking oil and mixed into the gravy🤤 oh God it's delightful
Absolutely
I could eat a plate of them just with gravy mate 🤣
You can't beat roasties done in dripping ❤
Those look absolutely incredible! I’m gonna be craving these for the rest of the week now 😂
I'll let you into a secret, I ate probs 90% of them off camera 🤣
Roast spuds are my absolute favourite ❤❤ your's look fandabadozy
Fandanadozy! I've not heard that phrase in ages 🤣
Hi Adam your the greatest I watch your videos all the time truley love your budget meals living on a low income every penny counts your funny jokes make me laugh and your saying about satans crack is hilarious plz keep your great recipes coming appreciate all your hard work todays roast potatoes. Look delicious well done
Thank you so much, very sweet and glad to have you here!
Splendid. The ghee does have a lovely flavour but it's so expensive. My weapon of choice for roasties/chips is lard. Believe it or not, on medical advice.
asda did have an offer on ghee recently
@@nathanberry4339 I was at a Pakistani supermarket a couple of days ago and I nearly cried at the price AND I wasn't even paying.
Ah forgot about lard! I love frying chips in it
Must admit my go to is lard a good clean fat . Once demonised but now promoted as a good fat . Once had pigs and made my own. Used to treasure the crunchy bits when rendered down😋😋😋
I use another red skin variety called Rudolph , red skin and snow white flesh . Excellent all rounder but as a roaster it’s up there with the King Edward and Maris Piper. Not common in the shops but l grow my own every year. I agree a roast dinner isn’t a roast dinner without lovely crispy roasties. Well done mate 🙌
I used a variety called Picasso for chips a number of years ago and they were fantastic, I've not seen the variety since though
@@Adam_Garratta lot of these varieties are rarely seen in shops especially the heritage varieties and if they are they are at premium prices like the salad variety Pink Fir Apple. Get your spade out in the spring and plant a few . Soo easy to grow. As l said top spud for me Rudolph 🙌
Superb! Love your vids bro! TFS
Thanks mate
I could make my whole meal eating those roasties, they look delicious
Thank you Jane
Has someone been to Turkey 😂. Great vid Adam, they look epic.
Haha not quite. Instasmile clip ons until I can afford to get them done properly
fk in love our adam :D
Bought “Stan the Man “ some ghee. First for him and he loves it… he’s going to cook his fried bread in it tomorrow bless him . He said it’ll be a change from his usual lard 🤣🙌
@@garyprice9698 that's awesome!
We are quite experimental… New adventure… Making black garlic in a slow cooker on “keep warm” for 3 weeks . Wish us luck 🤣🤣🤣
Delicious x
Thank you lovely x
i love roast potatoes in fact id go as far as to say its not a roast dinner with out roast potatoes though i do sometimes substitute them for homemade hasselback potatoes sorry i know im a heathen lol
Heathen! 🤣
@@Adam_Garrattyeah but I also hate pealing potatoes 😂😂😂😂
Awesome.❤🎉. 0:14 .
Thanks mate
Great vid once again! Excellent idea and thank you for showing us all how to make them!!! I have a pan that looks just like that black one! But it's a bit larger and we use it to change oil in pickups. LOL! My mind did wonder there a bit, guess I'm like your camera... "focus b!tch!" LOL Have a great week! Send my best to your lady friend, looking forward to her spaghetti!
Thank you Al mate! Yeah that pan has seen a lot 🤣
Not liking a roastie, almost as bad as not liking mushrooms hehe!
@@neilpickup237 100% not the same! 🤣
@Adam_Garratt I just couldn't resist!
Although, quite surprisingly, I got a warning that the post might breach community guidelines and asked if I wanted to post anyway. Strange, or what?
@@neilpickup237 thats hilarious! haha
Random question.
Have made roastys with dripping / lard / ghee and veg oil.
Ive never notice a flavour difference between tge dripping / goose fat and the veg oil!? Everyone SWEARS by goose / dripping
I think the difference between veg oil and say goose fat, is much more noticeable than between goose and duck fat. That's how I'd look at it. Beef dripping is my favourite way of doing it, but you have to keep basting them
My God ❤😍 x
You know it 😜
Adam!
John! 🤣
I'd like your vids more if you completely toned down the crude verbals
@@keithf_ But it's fun being your verbally crude self! Relax 😂
I can't do it any better. Btw - I'm using my self harvested duck fat. We love duck. Very well done Adam, congrats.
Cheers
Duck fat is amazing!