What a lovely gentleman you are. I’m 47 but I cook like my Grandma Dolly… the “old fashioned” way and I love it. Everything homemade and from scratch. You can’t beat it. Xx
My dad was originally from the UK and took great pride making his special English oven roasted potatoes. It was the same elaborate process like this. Crispy outsides and fluffy tender insides. Everyone that tried them was absolutely smitten with them. Such Simple ingredients but the proper technique makes the difference. These are on the menu for tomorrow’s dinner.
Dear Mr Paul, I’ve spent my entire afternoon watching all your amazing recipes. My husband and I are both elderly. I’m nearly 77 and my husband will be 80 this year. We live in South Africa, on a farm in the Western Province 300 km from Cape Town and plenty of time to cook. I’m so pleased to have found your website. All your recipes are wonderful, certainly has motivated me to improve my cooking skills. My son lives in Spain. They in Alicante now, but his partner is Spanish and working in Alicante, they live mainly in Seville though…. Love your dogs, we have a gorgeous rescue Staffie as well. Thank you! Kind regards, Pam Brash
Hello Pam and welcome to Mr Paul's Pantry. Thank you for you very nice comment, it's always nice when people appreciate my work. I'm just a year behind your husband and have had bakeries both in the UK and here in Spain. I sold the business here to nurse my dear late wife, who by the way was called Pamela. I have Spanish friends living in Seville and viste them regularly. Don't forget you can always contact me via Email at PAUL@Mr-Pauls-Pantry.com if you have any questions.
It has been proven that fried/Roasted/Baked products, potatoes and chips are carcinogenic and have a cancer risk to the stomach, colon and digestive tract. Very nice to eat, but carry a risk to your health.
After I par-boil, I drain and add to the saucepan a very small amount of a mixture of plain flour, salt and pepper, then shake well to ‘fluff’ and coat the potatoes. Then bake as usual. The fluffy outside holds the flour mix, and crisps perfectly during the bake. Ultra crispy, ultra golden roast potatoes. I’m 58, and my mother, (Born in England in 1928) always made them this way.
I will have to give your extra steps a try next time I make these. One thing that I do different to add flavor is I use peanut oil and then I also add some beef tallow shavings. We bought a half cow a few years ago and I kept all the fat trimmings to make tallow out of, I keep it in the fridge in small cubes. A little bit really adds some great flavor.
@@zzdoodzz My mother added the fat from the meat pan (beef, pork, chicken…. whatever we were roasting) and they cooked in that fat. No extra oil needed.
I do my roast potatoes the same way except after I add the flour and seasoning I put the lid back on the saucepan and give it a good shake. This makes the roast potatoes even more crispy.
It seems some old and formerly well known practical and helpful tips and techniques have somehow been forgotten. I'm 78 and remember my Mam and my Nana back in the 50s in Tyneside using bicarb. I'd forgotten that myself, since I rarely do roasts these days. My goodness. 😱 Thank you Mr Paul, I love that you share your professional cooking methods learnt from experience, so much wisdom! I know even at my age I've learnt a lot from your lovely videos. Much better than those long ago and dreaded home economics lessons.😊 Bless you!
Home Ec. Cooking and Sewing. I liked it very much. Cooking more than sewing. I made a two piece bathing suit!! I loved eating our planned out meal. My Grandma was a fabulous cook and Baker and so was the eldest Aunt Evelyn. My mother Thelma and her sister Polly left the farm and went to business college in Memphis with their cousins who went before them. One cousin had a boyfriend who owned several pharmacies. They had jobs waiting on them as bookkeepers. Grandma had been a schoolteacher before her old age marriage at 23!!! She always encouraged the girls in education. They both married and stayed there. My mother always worked and hated cooking and in general housekeeping. She was a terrible terrible cook and did not even cook on a regular basis. My father was great at the bbq. He did it for all the family get togethers on both sides. He built a pit in our backyard. I learned what I knew from remembering Grandma and Aunt Evelyn's cooking. My Granny's mother died when she was 2. She did not have anyone to learn from and cooked canned biscuits etc. However, her father remarried and had 4 more children. That wife died early also. My Granny and her sister raised those kids. They were both married with growing families themselves. Aunt Evelyn's
@@glendagrant9042 Thank you Glenda for sharing your lovely memories. What an incredible life and family you have. My mouth was watering when you described the caramel icing on the cake and those homemade biscuits! You should write a book about your wonderful memories.
Thank you for sharing your kitchen wisdom, Much old technique is lost or ignored today, but when we come together and share The knowledge all comes back.
Thank you so much Mr. Paul for taking the time to explain how and why you did each step of roasting the crispy potatoes. That’s the way I love to learn new methods of doing things. Some people don’t like to take the time to learn that way. They want the teacher to hurry up and spit out the instructions like slinging hash. They should find that type of channel and refrain from being rude to you and your way of teaching. So, please don’t let those rude people discourage you from being the excellent cooking instructor that you are!🤗😃❤️
Well done Mr Paul You have put many celebrity chefs to shame Those who should be ashamed of themselves are first the piggy Gordon Ramsay, Jamie Oliver, Heston Blumenthal, Tom Kerridge, Marco Pierr White, Anthony Worrel. Gary Rhodes, Floyd, Ainsley Harriet, Delia Smith, pier Koffman, Alain Ducass, Michelle Roux, Marcus Wearing, Clare Smyth, Helen Daroze, Raymond Blanc and many more
I am from the US and I agree those potatoes look like gold potatoes from the US. I have seen this method before. America’s test kitchen, which is a show on public TV in the US did potatoes like this. I did them a while back and they were delicious but I had forgotten this method. I believe I’m going to try them again this weekend.
Excellent. Truly enjoyed it and it’s a tip I won’t forget. I was born in Canada and we used to share tips that are long forgotten. We face the fact that true good cooking is almost a lost art. We need to take pride in our knowledge and share those special tips. God bless you.
Thank you for this video. My Mum used to make roast potatoes at Christmas. She cooked them in with the turkey, they were so, so good. My favourite part of the meal next to her stuffing. I could never perfect them. I think I might try again this year, in her memory ♥️
Thank you, Mr. Paul! I truly enjoyed watching your video. You are easy to listen to and follow. I appreciate you sharing your little secret for roasted potatoes. I can’t wait to try it out!
Wow! Thank you for sharing your secret. Saw video late last night and had to try the crispy potatoes today for lunch. It made my meal super delicious and special. Will be making this recipe over and over again. Well worth the extra steps. Thank you for sharing your knowledge. Blessings.
Wow I could hear the crunchiness. I’m definitely making those tonight to go with my chicken cacciatore! My husband absolutely loves crunchy potatoes and I finally found how to do it so thanks Mr. Paul ❤️
Kindest regards from across the pond Mr. Paul, my potatoes have always turned out dull and not crispy at all. A special thank you from America for sharing your process and secret ingredient
I've just found and subscribed to your channel. I like the way you present and cook, and it's lovely not to have lots of distracting music and sound effects. You made me smile, and I 'm going to have a try at your way; never heard the bicarb tip!, I cook my spuds using dripping, lard or goose fat. I can always get King Edwards, and we have Kerrs Pink here on the Isle of Skye, which are great too. My roasties are usually good but there's always room for improvement 😃😃 Thank you!
Hi Mr.Paul, this technique is a real new one for me! I haven't had much success with roasted potatoes before, I always seem to burn them, but this recipe will change that! Thank you, Stay safe, and keep sharing your 'secrets'!👍
Thank you Mr. Paul. I love potatoes and now I have learned a new way of doing it. Thanks and Happy Christmas and a blessed New Year from Pensacola, Florida
Oh how I loved watching this and learning new cooking techniques. Thank you, Paul for sharing with us. What a fabulous teacher you are. I will make these potatoes for Christmas dinner. 🩵
Hi Mr, Paul, thanks for the video and tip,for those lovely crispy roast potatoes, never heard of adding that before but from the results,they certainly looked soo good. Will be giving it a try. Take care now. 🎄🎁
Just discovered - you popped up. My gran used Bicarb and similar methods but sadly I didn't soak up all the knowledge they carried as they were always working but happily the grand parents today get a longer retirement and can pass recipes on - esp in this era when the worldwide authorities are attempting to take us backwards into the dark ages with fake shortages of food, fuel & weather disruption from HAARP. We will now need all the help we can get not only from family but each other. Many thanks. Peace ☮️ Out. SW England 🇬🇧
@@nadahashem2564 be that as it may....in your opinion, as well as many others......my point was that it is totally inappropriate on a COOKING SITE.....
Hi Paul I'm writing from New Zealand & I just want to say a huge thank you for beautiful recipe & video I'm definitely going to try these. My Mum & Da use to always cook with lard & I truly believe this gives off a better flavour. I do my roastties by peelin& cutting them all around the same size then toss them in a bag of flour with salt & pepper & shake off excess then roast 😋 they come out really fluffy it's one of my favs thanks to a good friend of mine for sharing it with me. Any Hu thank you again & I'm now going to watch more of your videos. Loads & loads of cooking love from all the way across the sea 🥰
I love crispy potatoes, so this video caught my eye, and oh my goodness, I could eat the whole plate of these luscious beauties! Thank you Mr. Paul, I've liked and subscribed.
Oh my goodness! Thank you Mr. Paul. I have long searched for this. When i was around 12 my mother dated a soldier who went all over the world. He held a huge banquet and had delightful crispy potatoes on it. He said he had learned them overseas, andhad whispered the secret to me, but in the years I had long forgotten! I searched high and low, and tried everything I could think of. Didn't think of using the baking soda, or lard. I will definitely try this. Thank you so much!
Thankyou for showing us. Those potatoes look absolutely yummy. Aiming to use this recipe on Christmas day, so will be trying it next week. Looking forward to them!
I just found you this morning and your way of making roast potatoes looks delicious. I've never heard of using baking soda so I'm ordering some now and want to make these tomorrow. Thank you for posting. Anne in sw Florida.
I'm in Florida too. So is chef jean pierre. You'll fall in love with him. I'm going to try this potato recipe too, they look great and potatoes complete every meal. Anytime.
Ready to Move in 🤗🫠😉 I'm in Palm Springs California area. Cold here this morning 40 degrees 🥶 watching your delicious recipe is perfect! Thank you Sir for sharing your technique and great food. 👍 😘
I would love to see u do Roast Beef and Yorkshire Pudding sometime soon to go with those lovely potatoes! (Perhaps you have, this is the first video of yours that I've seen and I am now subscribed!)
Oh my goodness what a unique way to bake potatoes. Look and sound scrumptious. Going to try for supper tonight. Thank you for this recipe. Subscribed and liked!
Hello Mr. Paul. New subscriber. I love cooking and trying things. These potatoes look so good. I will need to make these in the nearest future. Thanks for the great tips! Came across your video in my feed. Enjoyed it. 🔥 ❤️
This recipe is mind-blowing and delicious. I like the way you prepared and presented it with so much effort and love. Thank you for sharing your secrets with us big thumbs 👍 up 👍 mega support 👍 👏 Dedonkitchen
will definately be trying this at the weekend and test them on my husband, practice for Christmas day, wow they look amazing, thank you so much, absolutely love your video's, remind me of old school type cooking, good old fashioned English cooking, what my mum taught me many years ago, love the secret ingredient too. Mum's the word.
I have been roasting potatoes this way for the past 60 yrs following instructions given by my mother, who did it as taught by her mother. It's very old. We, however, had one difference, we did not cut them as small as you have. A potatoe the size of yours would be cut once lengthways into 2, then again once into quarters always cut lengthways, to get the biggest surface area. But I found a trick of my own that makes them even better. If you can get it, use duck fat. Duck fat takes a considerable heat, so you can rack up the heat, and that makes for delicious tasting very crispy exteriors, and creamy interiors, because the crispy exterior seals the inside to cook in its own liquid.
@@Nice-music585 Its very very subtle. It is barely a "certain something". I have never heard of anyone not liking it, unlike goose fat, which some people dislike - my parents certainly did.
Goose fat for me, can use duck fat, you can use any fat really, would advise against lamb and fish fat !! I’m sorry, but I hate the taste of bicarb, a friend of mine married a woman who put it in all veg, had to stop going round there. (he changed her!)
I love this ! I'm cooking on Xmas day and I shall be treating everyone to the best roast potatoes now! Thankyou. I hope you and everyone else has a great day! 👍
Thank you for the tip. After watching this I remember my grandmother used to add bicarbonate soda to her potatoes. Thank you for bringing that memory back. I know my husband will love these roasted potatoes.
I'm a little lazy to do that, to be honest, but I liked the video and subscribed to your channel as I appreciate people who cook so genuinely well and do it with passion. Thank you sir, and hope you have a blessed Christmas!🌟🎄✨🎄⭐🎅💖
Thank you ever so much, Mr. Paul! I greatly appreciate your cooking. My daughter loves potatoes and I am definitely going to make these for her!! Much love and many Blessings from Grand Canyon, Arizona USA😇💖🌵
Well I made these for Christmas and I've made them several times since and they are by far the very best potatoes I've ever had...and that is not an exaggeration. Thank you for sharing your secret!❤
Oh my! Your potatoes look sooo crispy. I bet they are scrumptious too. I most make make this recipe so I can enjoy them too. Thanks for sharing this unique recipe.🥰👏✔️
*About 425 to 450 degrees, for those who use proper American temperature units. Multiply by 1.8 and then add 32 to get regular American Fahrenheit degrees. Good method. Works great with beef fat from a roast, or goose fat. Nothing wrong with lard, though. I have seen a similar skin texture achieved by tossing the just drained potatoes in instant potato flakes. Good post, thumb up.
@@adm6785 If you forget just remember water freezes at 0°C and at 32°F, and it boils at 100°C and 212°F. So 0°C = 32°F, and 100°C = 212°F, so a 180°F temperature difference = 100°C temperature difference, so a one degree C difference = 1.8°F difference. 10°C above freezing is therefore the same as 18°F above freezing. But Fahrenheit has a headstart. So that 18°F above freezing, because freezing is 32°F, equals 40°F temp, which also equals 10°C. As an example. Now you know the logic behind the formula so if you forget, you can work it out in your head how it has to go.
I never boil potatoes before roasting. Toss them in a bowl with baking soda. Let set for 5 minutes, then add a bit of olive oil, S&P, and any desired seasonings. Put in a greased pan and bake in 400 degree Farenheit oven fir 45 minutes. Yum!
Oh my these potatoes look like the ones my mom used to make. She would even do potatoes in with duck to soak up the fat in the duck but they were so darn good. Darn I didn’t know there were potato’s under another name then gold or russet potatoes. I love potatoes with the skin on. I grew up on a lot of potatoes because my mom and grandparents were teaching us to stretch food out as they survived ww2 and the Great Depression. So of the best foods come from that era.
Wow I was a bit skeptical when you said a near hour in the oven but my goodness they look divine! I think this is what I’ll be making for Christmas this year! Thanks so much & God bless you.
That was my thinking as well. Potatoes cut to this size would take 20 mins on top of the stove so parboiling for 5, then 45 and then another 20 horrified me! I expected the inside to be dried out and empty but there they were, nice and fleshy🤔 One thing I'm wondering if using oil instead of lard would produce the same results. In my experience lard made a huge difference in french fries (chips in England?) . They look delicious but lordy that's a lot of mess and fat splatter😑
@@pepsime6895 lol I tried making them. He said 220 so me being American I didn’t know if he was talking about Celsius or Fahrenheit. I used Fahrenheit and it was nowhere dark how his looked once he flipped them. Then I turned to Celsius which is about 450 degrees I think and they started to brown up but by that point I had cooked them for 45 minutes. So I did an additional 30-45 mins trying to brown them. They were edible but nowhere near how his turned out lol.
@@meddy07 I know what you mean about the F vs C 😂. Rule of thumb is, if you see anything in the 200 range it's most likely Celsius especially for non-meat items. The only things that I know of to cook @ 275F is beef roast and even that is first done @ 450 or even 500F for the first 30 minutes or so. As for potatoes, my personal preference is to actually taste the spud instead of ton of oil and spices. Baked potato with sourcream and chives makes the top of my list😜
Great results from a fellow Brit. I use a different technique and mine come out as good as yours. Instead of using bicarbonate of soda during the blanche, I steep my blanched potatoes in ice water for a few minutes prior to the "shake" to round off the edges. I also roast at a higher temperature for less time but the result is virtually identical to your superb morsels. Keep up the good work!
These look amazing! This came up in my feed, and I had to subscribe after watching. I'm in the US, Oregon, right next to Idaho, so I use Russets. (I really need to try Yukon Gold, but they're more expensive.) These would make a nice change. Normally when I roast potatoes, I don't boil them at all. I do cut them like you do. One way I make them is to dunk them in half melted butter, half olive oil, scatter smashed garlic cloves and rosemary over them, season and roast for about an hour and 15 minutes, stirring once or twice. Crispy, but in a different way. To go with a roast or turkey, I use bacon fat, but stir a few times, and baste them very lightly several times with drippings from the meat, so they dry out in between bastings and get the glaze from the meat juices baked on. These turn out half crispy, as I call it. 😄 Crispy and really browned on the ends and edges, softer in the middles. They taste lovely, wih or without gravy. I'm definitely going to try your method. My mouth is watering just thinking about the taste and crunch! Thank you.
American oven baked potatoes as you describe are good. This is how i use to make them. After living in London i discovered these super crispy potatoes. They are very different from the American version...i would probably not turn down either style.
@@SleepyCatCottage Yes, I'm still drooling. I haven't had roasted potatoes for quite a while. Gonna make these the very next time I do! The more ways to make potatoes, the better.
Olive oil makes everything greesy and melted. I don't like it at all. No flavor. Chef jean pierre is the best chef that ever lived. But I'll try your method and see how it goes. They look great. Potatoes complete any meal.
What a lovely gentleman you are. I’m 47 but I cook like my Grandma Dolly… the “old fashioned” way and I love it. Everything homemade and from scratch. You can’t beat it. Xx
Thanks so much for your very nice comment Mally
I am 69 and my grandmother and mama taught me to cook and I still cook like it
You are correct about American potatoes. Yukon Gold and Russets are staples here! Love your recipes, just subscribed!
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Wonderfully generous to share this secret with the world. if there is a culinary heaven, you will be there, Sir. Thank you.
Thank you for watching Ken and also for taking the time to comment too.
♥️🥀♥️🥗🥔🍠🥔Thank you so much. I’m a foodie & Love Spain… see you there very soon. ♥️😊♥️
@@MrPaulsPantry Well we all know what happened now thanks to another RUclips channel. Is there no privacy nowadays?? Great roast potatoes for sure!
My dad was originally from the UK and took great pride making his special English oven roasted potatoes. It was the same elaborate process like this. Crispy outsides and fluffy tender insides. Everyone that tried them was absolutely smitten with them. Such Simple ingredients but the proper technique makes the difference. These are on the menu for tomorrow’s dinner.
It was the only thing my dad from the UK made. He is gone now and couldn't figure out how he did it. Now I know!
Dear Mr Paul, I’ve spent my entire afternoon watching all your amazing recipes. My husband and I are both elderly. I’m nearly 77 and my husband will be 80 this year. We live in South Africa, on a farm in the Western Province 300 km from Cape Town and plenty of time to cook. I’m so pleased to have found your website. All your recipes are wonderful, certainly has motivated me to improve my cooking skills.
My son lives in Spain. They in Alicante now, but his partner is Spanish and working in Alicante, they live mainly in Seville though…. Love your dogs, we have a gorgeous rescue Staffie as well.
Thank you!
Kind regards,
Pam Brash
Hello Pam and welcome to Mr Paul's Pantry. Thank you for you very nice comment, it's always nice when people appreciate my work. I'm just a year behind your husband and have had bakeries both in the UK and here in Spain. I sold the business here to nurse my dear late wife, who by the way was called Pamela. I have Spanish friends living in Seville and viste them regularly. Don't forget you can always contact me via Email at PAUL@Mr-Pauls-Pantry.com if you have any questions.
Just like my mother used to make and I'm nearly 70 years of age so you can imagine how long ago that was. Thanks for the memories.
Hello, thanks for commenting and I'm please I helped bring back happy memories of your dear Mother.
It has been proven that fried/Roasted/Baked products, potatoes and chips are carcinogenic and have a cancer risk to the stomach, colon and digestive tract. Very nice to eat, but carry a risk to your health.
Hello from Alberta, Canada- Yukon GOLD r the BEST! 6:55 Dec 10,22
@@onamarques2404 I was thinking the same potato , for this special dish for Christmas. 12-10-22
My grandmother used bacon grease. In the deep South of the USA, we love bacon grease.
After I par-boil, I drain and add to the saucepan a very small amount of a mixture of plain flour, salt and pepper, then shake well to ‘fluff’ and coat the potatoes. Then bake as usual. The fluffy outside holds the flour mix, and crisps perfectly during the bake. Ultra crispy, ultra golden roast potatoes.
I’m 58, and my mother, (Born in England in 1928) always made them this way.
Thanks for the tip, I look forward to trying this sometime.
I will have to give your extra steps a try next time I make these. One thing that I do different to add flavor is I use peanut oil and then I also add some beef tallow shavings. We bought a half cow a few years ago and I kept all the fat trimmings to make tallow out of, I keep it in the fridge in small cubes. A little bit really adds some great flavor.
@@zzdoodzz
My mother added the fat from the meat pan (beef, pork, chicken…. whatever we were roasting) and they cooked in that fat. No extra oil needed.
Yum. Sounds good too x
I do my roast potatoes the same way except after I add the flour and seasoning I put the lid back on the saucepan and give it a good shake. This makes the roast potatoes even more crispy.
There's gonna be about a quarter million better Christmas dinners this year thanks to Mr. Paul! 😄
Thanks for your comment, made me laugh.
@@MrPaulsPantry What fat did you use? I've found beef suet gives the best flavour.
@@petetimbrell3527 Goose fat is yummy. 😋
@@AfterBurner369 My old dog loved goose fat.
@@petetimbrell3527 I believe he used lard.
Love how you integrate chemistry into your recipe.
Thank you Scott😊
It seems some old and formerly well known practical and helpful tips and techniques have somehow been forgotten. I'm 78 and remember my Mam and my Nana back in the 50s in Tyneside using bicarb. I'd forgotten that myself, since I rarely do roasts these days. My goodness. 😱 Thank you Mr Paul, I love that you share your professional cooking methods learnt from experience, so much wisdom! I know even at my age I've learnt a lot from your lovely videos. Much better than those long ago and dreaded home economics lessons.😊 Bless you!
Thanks for your very nice comment and speaking of those economics lessons, I did 4 years of them in catering college back in the 50's
They look delish Mr Paul👌👌
I remember dreading those same classes, but now I am nostalgic for them. I wish our children still had them. I think they were good lessons to learn.
Home Ec. Cooking and Sewing. I liked it very much. Cooking more than sewing. I made a two piece bathing suit!! I loved eating our planned out meal. My Grandma was a fabulous cook and Baker and so was the eldest Aunt Evelyn. My mother Thelma and her sister Polly left the farm and went to business college in Memphis with their cousins who went before them. One cousin had a boyfriend who owned several pharmacies. They had jobs waiting on them as bookkeepers. Grandma had been a schoolteacher before her old age marriage at 23!!! She always encouraged the girls in education. They both married and stayed there. My mother always worked and hated cooking and in general housekeeping. She was a terrible terrible cook and did not even cook on a regular basis. My father was great at the bbq. He did it for all the family get togethers on both sides. He built a pit in our backyard. I learned what I knew from remembering Grandma and Aunt Evelyn's cooking. My Granny's mother died when she was 2. She did not have anyone to learn from and cooked canned biscuits etc. However, her father remarried and had 4 more children. That wife died early also. My Granny and her sister raised those kids. They were both married with growing families themselves. Aunt Evelyn's
@@glendagrant9042 Thank you Glenda for sharing your lovely memories. What an incredible life and family you have. My mouth was watering when you described the caramel icing on the cake and those homemade biscuits! You should write a book about your wonderful memories.
Thank you for sharing your kitchen wisdom, Much old technique is lost or ignored today, but when we come together and share The knowledge all comes back.
Thank you for watching Ursa
Thank you so much Mr. Paul for taking the time to explain how and why you did each step of roasting the crispy potatoes. That’s the way I love to learn new methods of doing things.
Some people don’t like to take the time to learn that way. They want the teacher to hurry up and spit out the instructions like slinging hash. They should find that type of channel and refrain from being rude to you and your way of teaching. So, please don’t let those rude people discourage you from being the excellent cooking instructor that you are!🤗😃❤️
Hi Jo, thanks for your very nice comment, By the way, I just clicked the BAN button.
@@MrPaulsPantry
Awesome!😘🤗❤️
@@MrPaulsPantry great tutorial video of a topic I take very seriously: cooking potatoes. Happy holidays, folks 💓🍲🥔
Well done Mr Paul
You have put many celebrity chefs to shame
Those who should be ashamed of themselves are first the
piggy Gordon Ramsay, Jamie Oliver, Heston Blumenthal, Tom Kerridge, Marco Pierr White, Anthony Worrel. Gary Rhodes, Floyd, Ainsley Harriet, Delia Smith, pier Koffman, Alain Ducass, Michelle Roux, Marcus Wearing, Clare Smyth, Helen Daroze, Raymond Blanc and many more
I'm going to make them and eat a whole bunch. I canr wait.
I will certainly surprise my guests with these! They look delicious! Thanks for sharing your recipe.
I am from the US and I agree those potatoes look like gold potatoes from the US. I have seen this method before. America’s test kitchen, which is a show on public TV in the US did potatoes like this. I did them a while back and they were delicious but I had forgotten this method. I believe I’m going to try them again this weekend.
They look like rose potatoes.
Excellent. Truly enjoyed it and it’s a tip I won’t forget. I was born in Canada and we used to share tips that are long forgotten. We face the fact that true good cooking is almost a lost art. We need to take pride in our knowledge and share those special tips. God bless you.
Thank you Judy and thanks for taking the time to comment too.
Beautiful potatoe recipe. Thank you for sharing your secret. It's the simple things that make the biggest differences.
Oh yes they look very nice and yummy. Thanks for sharing
Thank you for this video. My Mum used to make roast potatoes at Christmas. She cooked them in with the turkey, they were so, so good. My favourite part of the meal next to her stuffing. I could never perfect them. I think I might try again this year, in her memory ♥️
Hope you enjoy them Trish
Thank you, Mr. Paul! I truly enjoyed watching your video. You are easy to listen to and follow. I appreciate you sharing your little secret for roasted potatoes. I can’t wait to try it out!
You are very welcome, you're very welcome Theresa
Potatoes looks so yummy 😋 thanks for sharing 👍
These look delicious!! I will be making these tomorrow. Thanks for sharing your amazing recipe
Well baking soda! She never mentioned that but they certainly looked every bit as good as hers. I’m going to try it🥰🇨🇦
Wow! Thank you for sharing your secret. Saw video late last night and had to try the crispy potatoes today for lunch. It made my meal super delicious and special. Will be making this recipe over and over again. Well worth the extra steps. Thank you for sharing your knowledge. Blessings.
You're most welcome Sonia, that you for your comment.
Wow I could hear the crunchiness. I’m definitely making those tonight to go with my chicken cacciatore! My husband absolutely loves crunchy potatoes and I finally found how to do it so thanks Mr. Paul ❤️
Your very welcome Lorie, thanks for watching and give my regards to your Husband
Fantastic 😊 love them
Love the way you explain each step with little details❤
Kindest regards from across the pond Mr. Paul, my potatoes have always turned out dull and not crispy at all. A special thank you from America for sharing your process and secret ingredient
Hi Rusty, thanks for watching and for commenting too.
I've just found and subscribed to your channel. I like the way you present and cook, and it's lovely not to have lots of distracting music and sound effects. You made me smile, and I 'm going to have a try at your way; never heard the bicarb tip!, I cook my spuds using dripping, lard or goose fat. I can always get King Edwards, and we have Kerrs Pink here on the Isle of Skye, which are great too. My roasties are usually good but there's always room for improvement 😃😃 Thank you!
Thank you for subscribing and for taking the time to comment, I do appreciate that,
Can you use baking soda if you don't have the biocarb?
@@traceyrogerscoleman5932 yes. Bicarbonate of soda is baking soda
Seas MacFarlane, great text. I'm originally from the Isle of Skye and have really fond memories of the spuds wow grew & bought on Skye best ever.
@@jaykayjay8985 thank you
Thanks for sharing. They look scrumptious! 🥰
I did these and will continue to use your method. They were very crunchy and delicious. Thank you. 🥰
Wonderful, thank you for trying them and for taking the time to comment, I really appreciate that.
Hi Mr.Paul, this technique is a real new one for me! I haven't had much success with roasted potatoes before, I always seem to burn them, but this recipe will change that!
Thank you,
Stay safe, and keep sharing your 'secrets'!👍
You are very welcome
Same here
Thank you Mr. Paul. I love potatoes and now I have learned a new way of doing it. Thanks and Happy Christmas and a blessed New Year from Pensacola, Florida
Thank you Ruth and a very Merry Christmas to you too
Oh how I loved watching this and learning new cooking techniques. Thank you, Paul for sharing with us. What a fabulous teacher you are. I will make these potatoes for Christmas dinner. 🩵
Glad you enjoyed it and thanks for taking the time to comment too, have a wonderful Christmas
Thank you, Mr. Paul! My daughter and I love your videos and sharing them! They look scrumptious! Love from Mississippi! ❤️
Hi Mr, Paul, thanks for the video and tip,for those lovely crispy roast potatoes, never heard of adding that before but from the results,they certainly looked soo good.
Will be giving it a try.
Take care now.
🎄🎁
I'm sure those pair excellently with some fish sticks from the Mrs.
Just discovered - you popped up. My gran used Bicarb and similar methods but sadly I didn't soak up all the knowledge they carried as they were always working but happily the grand parents today get a longer retirement and can pass recipes on - esp in this era when the worldwide authorities are attempting to take us backwards into the dark ages with fake shortages of food, fuel & weather disruption from HAARP. We will now need all the help we can get not only from family but each other. Many thanks.
Peace ☮️ Out. SW England 🇬🇧
Thanks for you very nice comment Christy
why do you find it necessary to make a political, opinion....only.....on this otherwise wonderful post.....so inappropriate here
@@judysmith9642 she said nothing but the truth . Our lives have been badly ruined by these evil politicians . 👹👺👎👎👎👎
@@nadahashem2564 be that as it may....in your opinion, as well as many others......my point was that it is totally inappropriate on a COOKING SITE.....
Very crispy and lovely. Thank you for sharing Sir❤
They look so delicious. Thank you for sharing the recipe, Paul!
Hi Paul I'm writing from New Zealand & I just want to say a huge thank you for beautiful recipe & video I'm definitely going to try these. My Mum & Da use to always cook with lard & I truly believe this gives off a better flavour. I do my roastties by peelin& cutting them all around the same size then toss them in a bag of flour with salt & pepper & shake off excess then roast 😋 they come out really fluffy it's one of my favs thanks to a good friend of mine for sharing it with me. Any Hu thank you again & I'm now going to watch more of your videos. Loads & loads of cooking love from all the way across the sea 🥰
Thanks for watching and for taking the time to comment. I really appreciate that.
Excellent
Its best to make sure that the potatoes have mostly "flat" surfaces for crispiness.
Putting in round potatoes, does not help them crisp up.
I will definitely be testing this recipe on my husband in advance of Christmas dinner. Thank you!
Wow! Just saw this recipe! Looks delicious! I’ll try to make it tomorrow!!Thank you very much for sharing!❤
The potatoes look scrumptious. Thank you for the primer. Happy New Year to you and yours!
I love crispy potatoes, so this video caught my eye, and oh my goodness, I could eat the whole plate of these luscious beauties! Thank you Mr. Paul, I've liked and subscribed.
Thank you for watching and also for subscribing too.
Me tooooooo
They look really good, I like the crispy outside and soft inside with some salt and pepper. Yes those are beautiful potatoes.
Wow! Thank you Mr. Paul! Will be trying this next week.
Cheers from London.
They look delicious. Thank you for sharing.
Needless to say my mouth is DROOLING All over the place ,thank you so much for sharing your talents with us .
Oh my goodness! Thank you Mr. Paul. I have long searched for this. When i was around 12 my mother dated a soldier who went all over the world. He held a huge banquet and had delightful crispy potatoes on it. He said he had learned them overseas, andhad whispered the secret to me, but in the years I had long forgotten! I searched high and low, and tried everything I could think of. Didn't think of using the baking soda, or lard. I will definitely try this. Thank you so much!
Thanks for your comment, very interesting
I think my mom made those potatoes frequently when I was a kid.
At minute 6' the secret
Bicarbonate of soda NOT baking soda. That's what I heard him say.
@@conniestenquist421 In America,we call it baking soda.
Looks so yummy. Love the crispy, crunchy sound! Thanks for sharing this video!
My pleasure 😊 Thank you for watching
Thankyou for showing us. Those potatoes look absolutely yummy. Aiming to use this recipe on Christmas day, so will be trying it next week. Looking forward to them!
Hope you enjoy them Sarah
I just found you this morning and your way of making roast potatoes looks delicious. I've never heard of using baking soda so I'm ordering some now and want to make these tomorrow. Thank you for posting. Anne in sw Florida.
You are so welcome. Thank you for watching and taking the time to comment.
I'm in Florida too. So is chef jean pierre. You'll fall in love with him. I'm going to try this potato recipe too, they look great and potatoes complete every meal. Anytime.
Your channel just came up in my feed. I just subscribed because these potatoes look delicious. I’m looking forward to trying out your recipe! Yummy!💕
Thanks for subscribing and for taking the time to comment, it's much appreciated.
I'm so happy I found you and I can hardly wait to try this. Thank you for sharing 😊
Thank you mr Paul . Happy holidays with God’s abundant blessings.great video.👍🏻👍🏻🙏🏼
Many thanks and a very Happy Christmas to you too,
Absolutely lovely potatoes, and clearly worth every step, thank you! 👍❤️🤤
Glad you enjoyed it Lulu, thanks for watching
Excellent explanation. When I think about it it makes sense that baking soda would help crisp up roast potatoes.
Thank you for teaching this! Good bless you!
Ready to Move in 🤗🫠😉 I'm in Palm Springs California area. Cold here this morning 40 degrees 🥶 watching your delicious recipe is perfect! Thank you Sir for sharing your technique and great food. 👍 😘
I'm a Chef and never heard of this, I'm doing it on the weekend. Thank you Mr Paul.
You are very welcome Ceri and thank you for subscribing
Thank you for the tip! Definitely going to try this! The potatoes looks so delicious 💔
WOW...those look and sound amazing! Thank you for this recipe!
I’m so happy to have stumbled upon your channel!!! These look delicious 😋 thank you ☺️
Glad you like them, thank you Jeanine
I would love to see u do Roast Beef and Yorkshire Pudding sometime soon to go with those lovely potatoes! (Perhaps you have, this is the first video of yours that I've seen and I am now subscribed!)
I do have a video for making Yorkshire pudding at this link: ruclips.net/video/M8Sf66jt6a8/видео.html Thank you for subscribing too.
Just subscribed…my late British mother-in-law made the very best roasted potatoes so I had to see what your secret was!🇨🇦❤️
Hi Dawn, thanks for watching and also for subscribing. it's much appreciated
Too many people serve up pale slightly soggy roast potatoes, such a travesty !
these are lovely!
Oh my goodness what a unique way to bake potatoes. Look and sound scrumptious. Going to try for supper tonight. Thank you for this recipe. Subscribed and liked!
Fantastic information thank you Mr Paul.
Hello Mr. Paul. New subscriber. I love cooking and trying things. These potatoes look so good. I will need to make these in the nearest future. Thanks for the great tips! Came across your video in my feed. Enjoyed it. 🔥 ❤️
Thanks and welcome, also for subscribing,
This recipe is mind-blowing and delicious. I like the way you prepared and presented it with so much effort and love. Thank you for sharing your secrets with us big thumbs 👍 up 👍 mega support 👍 👏 Dedonkitchen
So nice of you, thanks for taking the time to comment, it's very much appreciated.
Outstanding. I could hear the crisp in the roasties.....❤. Thank you for sharing 🙏
Making those potatoes this weekend for my husband. Subscribing to your channel as well, can’t wait to watch more videos.
Thank you Mr.Paul,and may u have a very Merry Christmas and Happy New Year! always enjoy ur videos.
Thank you Justin34, and you have a wonderful Christmas too. Thanks for watching,
@@MrPaulsPantry Thank you MR.PAUL.I will be watching always look forward to the videos.
@@MrPaulsPantry
Can you add garlic anywhere?
will definately be trying this at the weekend and test them on my husband, practice for Christmas day, wow they look amazing, thank you so much, absolutely love your video's, remind me of old school type cooking, good old fashioned English cooking, what my mum taught me many years ago, love the secret ingredient too. Mum's the word.
Have fun Kim, thanks for watching.
Iv enjoyed watching the Potatoes video. Watching from South Africa. Thumbs up
Thanks for sharing! They look delicious.
I have been roasting potatoes this way for the past 60 yrs following instructions given by my mother, who did it as taught by her mother. It's very old. We, however, had one difference, we did not cut them as small as you have. A potatoe the size of yours would be cut once lengthways into 2, then again once into quarters always cut lengthways, to get the biggest surface area.
But I found a trick of my own that makes them even better. If you can get it, use duck fat. Duck fat takes a considerable heat, so you can rack up the heat, and that makes for delicious tasting very crispy exteriors, and creamy interiors, because the crispy exterior seals the inside to cook in its own liquid.
How much flavor is in duck fat? I'm not sure everyone likes it.
@@Nice-music585 Its very very subtle. It is barely a "certain something". I have never heard of anyone not liking it, unlike goose fat, which some people dislike - my parents certainly did.
@@pamelastorer8570 I will definitely give it a go then! Thank you.
Goose fat for me, can use duck fat, you can use any fat really, would advise against lamb and fish fat !!
I’m sorry, but I hate the taste of bicarb, a friend of mine married a woman who put it in all veg, had to stop going round there. (he changed her!)
@@CrimeVid Omg, lol
I love this ! I'm cooking on Xmas day and I shall be treating everyone to the best roast potatoes now! Thankyou. I hope you and everyone else has a great day! 👍
Thank you Melanie. and here's wishing you and yours a very Merry Christmas
I wish that people would not cut out the name of Christ with an X. Our God is entitled to His name.
@@Anon.5216 don't let it bother you💕, god created everything. Even abbreviations 🙂
Bonsoir
Je vais les faire à Noël !Merci
Glad to see you back HAPPY CHRISTMAS!
Wow! Excellent demo. I'll certainly be giving this a go xmas day, in a couple of weeks. Thankyou!
Thank you for the tip. After watching this I remember my grandmother used to add bicarbonate soda to her potatoes. Thank you for bringing that memory back. I know my husband will love these roasted potatoes.
Thank you Linda, I'm pleased I could help bring some happy memories of you Grandmother back.
I'm a little lazy to do that, to be honest, but I liked the video and subscribed to your channel as I appreciate people who cook so genuinely well and do it with passion. Thank you sir, and hope you have a blessed Christmas!🌟🎄✨🎄⭐🎅💖
Thank you for watching and for subscribing too, I appreciate that.
Thank you excellent recipe tips .
Thank you ever so much, Mr. Paul! I greatly appreciate your cooking. My daughter loves potatoes and I am definitely going to make these for her!! Much love and many Blessings from Grand Canyon, Arizona USA😇💖🌵
Thanks for watching and give my regards to your Daughter, Have a wonderful Christmas.
Merry Christmas to you too. MR. Paul😇🥰
Well I made these for Christmas and I've made them several times since and they are by far the very best potatoes I've ever had...and that is not an exaggeration. Thank you for sharing your secret!❤
Hello Kathi, Thank you so much for your wonderful feedback, just what I like to hear when someone appreciates my recipes.
I’ve been using Delia Smiths recipe for forty years. Always excellent!
Oh my goodness! 😳 Those look so delicious! Thank you so much for sharing the "secret" ingredient.
Oh my! Your potatoes look sooo crispy. I bet they are scrumptious too. I most make make this recipe so I can enjoy them too. Thanks for sharing this unique recipe.🥰👏✔️
I've been looking for a recipe like this all my life!!! I cannot thank you enough!
You are so welcome Linda. Thank you for taking the time to comment
*About 425 to 450 degrees, for those who use proper American temperature units. Multiply by 1.8 and then add 32 to get regular American Fahrenheit degrees.
Good method. Works great with beef fat from a roast, or goose fat. Nothing wrong with lard, though.
I have seen a similar skin texture achieved by tossing the just drained potatoes in instant potato flakes.
Good post, thumb up.
Thanks for the Temp info and for taking the time to comment
Thanks!
@@adm6785 If you forget just remember water freezes at 0°C and at 32°F, and it boils at 100°C and 212°F. So 0°C = 32°F, and 100°C = 212°F, so a 180°F temperature difference = 100°C temperature difference, so a one degree C difference = 1.8°F difference. 10°C above freezing is therefore the same as 18°F above freezing. But Fahrenheit has a headstart. So that 18°F above freezing, because freezing is 32°F, equals 40°F temp, which also equals 10°C. As an example. Now you know the logic behind the formula so if you forget, you can work it out in your head how it has to go.
What a great idea. You have made me so hungry. Thanks for your tips.
OMG appreciated your time for sharing your culinary sectet, watching from South Carolina USA
I never boil potatoes before roasting. Toss them in a bowl with baking soda. Let set for 5 minutes, then add a bit of olive oil, S&P, and any desired seasonings. Put in a greased pan and bake in 400 degree Farenheit oven fir 45 minutes. Yum!
Oh my these potatoes look like the ones my mom used to make. She would even do potatoes in with duck to soak up the fat in the duck but they were so darn good. Darn I didn’t know there were potato’s under another name then gold or russet potatoes. I love potatoes with the skin on. I grew up on a lot of potatoes because my mom and grandparents were teaching us to stretch food out as they survived ww2 and the Great Depression. So of the best foods come from that era.
Hi those roast potatoes look absolutely yummy.. I'll definitely give it a try thanks for sharing
This was wonderful. I never knew of the Baking Soda additive. Nice touch! Thank you!
Thank you Mr. Paul for crispy potatoes and sharing your secret recipe with us 😊 🇨🇦
My pleasure!! Alisa, thanks for commenting.
Wow I was a bit skeptical when you said a near hour in the oven but my goodness they look divine! I think this is what I’ll be making for Christmas this year! Thanks so much & God bless you.
Thank you
That was my thinking as well. Potatoes cut to this size would take 20 mins on top of the stove so parboiling for 5, then 45 and then another 20 horrified me! I expected the inside to be dried out and empty but there they were, nice and fleshy🤔 One thing I'm wondering if using oil instead of lard would produce the same results. In my experience lard made a huge difference in french fries (chips in England?) .
They look delicious but lordy that's a lot of mess and fat splatter😑
@@pepsime6895 lol I tried making them. He said 220 so me being American I didn’t know if he was talking about Celsius or Fahrenheit. I used Fahrenheit and it was nowhere dark how his looked once he flipped them. Then I turned to Celsius which is about 450 degrees I think and they started to brown up but by that point I had cooked them for 45 minutes. So I did an additional 30-45 mins trying to brown them. They were edible but nowhere near how his turned out lol.
@@meddy07 I know what you mean about the F vs C 😂. Rule of thumb is, if you see anything in the 200 range it's most likely Celsius especially for non-meat items. The only things that I know of to cook @ 275F is beef roast and even that is first done @ 450 or even 500F for the first 30 minutes or so.
As for potatoes, my personal preference is to actually taste the spud instead of ton of oil and spices. Baked potato with sourcream and chives makes the top of my list😜
Superbe! Thanking you for sharing that wonderful recipe secret Mr Paul.
I just found your channel. These potatoes will be with our Christmas dinner. They will compliment our smoked turkey. Cheers from Texas!
Great results from a fellow Brit. I use a different technique and mine come out as good as yours. Instead of using bicarbonate of soda during the blanche, I steep my blanched potatoes in ice water for a few minutes prior to the "shake" to round off the edges. I also roast at a higher temperature for less time but the result is virtually identical to your superb morsels. Keep up the good work!
These look amazing! This came up in my feed, and I had to subscribe after watching. I'm in the US, Oregon, right next to Idaho, so I use Russets. (I really need to try Yukon Gold, but they're more expensive.) These would make a nice change.
Normally when I roast potatoes, I don't boil them at all. I do cut them like you do. One way I make them is to dunk them in half melted butter, half olive oil, scatter smashed garlic cloves and rosemary over them, season and roast for about an hour and 15 minutes, stirring once or twice. Crispy, but in a different way. To go with a roast or turkey, I use bacon fat, but stir a few times, and baste them very lightly several times with drippings from the meat, so they dry out in between bastings and get the glaze from the meat juices baked on. These turn out half crispy, as I call it. 😄 Crispy and really browned on the ends and edges, softer in the middles. They taste lovely, wih or without gravy.
I'm definitely going to try your method. My mouth is watering just thinking about the taste and crunch! Thank you.
can also sprinkle them with dry semolina for the same effect just before putting them in the oven .
American oven baked potatoes as you describe are good. This is how i use to make them. After living in London i discovered these super crispy potatoes. They are very different from the American version...i would probably not turn down either style.
@@SleepyCatCottage Yes, I'm still drooling. I haven't had roasted potatoes for quite a while. Gonna make these the very next time I do! The more ways to make potatoes, the better.
Was the oven set at 220
Olive oil makes everything greesy and melted. I don't like it at all. No flavor. Chef jean pierre is the best chef that ever lived. But I'll try your method and see how it goes. They look great. Potatoes complete any meal.
Love your video! I'm going to make these asap. Thank you for sharing your knowledge sir.
Thank you Mr. Paul! I'll certainly use your secret to roasting potatoes! Many thanks! Greetings from Cape Town, South Africa❤