C’mon you wanka lol You sound End are recommending potatoes that are only available in the USA and not available in the UK. Desiree, russset, Idaho and Yukon gold are not available in the uk not in Waitrose or M&S Perhaps you wanna recommend Maris piper or king Edward
What is wrong with all you British chefs thar idiot Ramsay included It seems you are so American audiences focused You mention russet, Idaho or Yukon cold all of these which are not available in the uk How about recommending something for your Uk followers too Eg Maris piper or king Edward
When I saw the potatoes and heard the Christmas music I just about bawled my eyes out…they looked like my Mum’s roasted potatoes-haven’t had them since she passed…I’m going to try your version…thank you Chef Jack!
I have been roasting potatoes for decades with mediocre results. This method worked really well. Fantastic - can't wait to roast some more! Thanks Jack.
My mom is from England so I’ve always had roast potatoes prepared this way with Sunday roast and Yorkshire puddings. This method for potatoes is unbeatable in my opinion.
Wendy, RU-vid is where it's at for actually MAKING food. I've watched Food Network for 20 years but it was always, "Oh, that looks good. Let's go to Cheesecake Factory." I never cooked before in my life and a few months ago I started trying it and I ONLY watch RU-vid for anything I've made. It's really convenient because you can get an idea of how something is made in a short video. Then I often compare a few different versions/ sources and go for it. I did baked potatoes (my first dish, haha), chimichangas, beef and turkey meatloaf, potato pancakes, Swedish meatballs, mashed potatoes, and last night I did what I was working up to have the courage for . . . . SHEPHERD'S PIE. We're saving money by not going out all the time (or take out) and it's a lot of fun. But really, the satisfaction and joy from making my wife happy is really the best payoff and makes me so proud.
Waited about a month after viewing this video to comment. Well, I've made them over 10 times now, (in large batches to save in freezer) and I stuck to your exact recipe. My husband loves loves LOVES these potatoes. Thank you. They are perfectly crispy on the outside, and tender on the inside. He won't wake up now without these on the breakfast menu. 😂 Liked, saved, and subscribed to Chef.
Chef Jack O., You are the first chef who is 'neat' keeping everything organized and clean, I appreciate your way of doing things as well as your nice voice. have a nice day
I love all the extra little bits of information you give in your videos. I've never known why some potatoes are better for roasting than others before.
That's a very good tip to boil the potatoes day before and put in fridge saves abit of time when i'm in my kitchen on christmas day.Your roast potaoes look very yummy.
Followed these steps, step by step meticulously and made the perfect roast potatoes for Christmas. The only thing I’ve cooked before, are pre made meals in the oven. Thank you.
😭😭😭 they look so good. Going low carb and watching these videos is torture. You are doing such a great job. Simple recipes with basic ingredients. Keep at it. 💙
OOOOOOHMAAAGOSH!!! That was so simple! I been told to put all sorts of bla bla bla in my roasted potatoes and they never worked out right😩, I’m so glad I found this channel yesterday looooool
It definitely isn't necessary to put loads of ingredients into your potatoes to achieve fantastic crispy and flavoursome results. These potatoes are so simple and absolutely amazing! Im glad you found the channel, hello and welcome.
I'm so sorry this is such a late reply, I'm trying my hardest to reply to everyone! Glad you think so. Thank you for subscribing to the channel, your support is greatly appreciated!
Hi Jack. That’s how I make my potatoes too. I got my recipe from Delia Smith years ago but she does something else that’s interesting. She stresses the importance of keeping the oil super hot when you take it out of the oven to put the potatoes in so she recommends putting your stove top burner on a medium heat placing the tin on it and putting the potatoes into the oil on the hot stove top and perhaps then tilting the tin and ladelling some of the oil over the potatoes. I have made these for a number of people and funnily enough for my parents in law one Christmas. I remember my father-in-law saying to me “these are the best potatoes I’ve ever had in my life!. Thank you for sharing. We are loving your channel and your Sheppards pie is sitting on my kitchen bench waiting to be devoured at the moment. It’s a regular in our house!
Hot oil is definitely important. My mom taught me that when I was younger. If you put them in cold oil they just absorb the oil and don't cook right. You won't get a good brown on them either. Needs to be screaming hot. I always use my cast iron skillet to do mine. I've never needed to boil them first though. I cut mine up in smaller bits though. About an inch cube. Even when I roast them in oven, you can use the iron skillet. So it's a fave here. Even when making them for ppl who WATCH WHAT THEY EAT. - I'll roast them with a little real butter and a spray of oil over them. Less oil and more butter. It makes them super buttery and not so full of oil. REAL butter ISN'T bad for you. REALLY EASY to make yourself too. So you KNOW what's in it
Yummy ... roasted potatoes - love them! One suggestion perhaps? Most ovens are a bit hotter near the glass door then they are in the back. I would recommend not only turning over the patatoes every 15 minutes but also turning the tray itself 90 or 180° every time so the batch of patatoes your are cooking up gets a nice even colour both in the back and the front of the tray. Others mentioned it below ... but I love how pristine your frying pit, oven and sink look
Love the fluff method! I am a lifelong lover of the potato, and am always looking to improve my game. These look like they'd give the smashed and roasted potatoes a run for their money! Thank you, Jack!
I’m so glad the RU-vid algorithm decided to put your creamy garlic mushroom video in our recommendation because I’ve binged watched all your videos. New subscriber here 😍
First time here...I saw your potatoes and my husband loves them so wanted to make him some. You are so easy to listen to and very clear on your directions as others have stated in the comments....Thank you so much for being sweet, I can't wait to make these tonight! Take Care! Subscribed!!
I've actually been doing this for many years. MANY years. Because I'm old AF. Difference tho... I pan fry mine after par boil. Quicker than an hour in the oven turning every few minutes. I put a seasoning I put on mine too. Friends and family absolutely LOVE my crispy potatoes! Yummy. But yours look good too. I honestly can't believe everyone doesn't cook potatoes this way! 👍😃
You’re the best Jack. I remember when you first started on RU-vid and I sent you some messages/comments of encouragement. It’s great to check back in and see you doing so well. Congratulations. Well deserved!
I've watched several your video's and I have to say...they are simply the best. Short and sweet. Highly informative. Well thought out. Great visuals. Very entertaining. And...mouth-watering recipes. Bravo dude!!
Hi Jack these potatoes look amazing. I will cook these for my fellow village folk today. Thank you for your inspiring recipes Your Tunisian friend 🇹🇳🇹🇳🇹🇳
I learnt to do them this way from a cooking show, I also add garlic cloves crushed but not peeled and if having roast lamb with them I add a little rosemary. Its yum. Love this show.
Oh my, I made these potatoes tonight, they are first class, crispy on the outside and just like mashed potatoes on the inside, my husband and I both enjoyed them. Merry Christmas 🌹
lol... this is perfect.... just got given a large bag of potatoes and want to do something I haven't tried before..... this, I am trying tomorrow, they look so amazing that they have made my mouth water watching this.... loving your uploads, thank you!!
@@stacyharris6023 Par-boil skinned potatoes for 10 mins, drain and allow them to dry for 2 or 4 mins, coat with flour and shake gently in colander, have (canola or sunflower) oil hot in a baking pan on stove top, turn the potatoes in the pan so the get oil around them, then bake 400 deg f / 240 deg c for about 45 minutes, turn over once or twice. :)
That was an excellent tip about being able to put them in the fridge day before as I like doing things ahead of time if possible. They look stunning will do this for Christmas.
Thank you very much. I really appreciate it. This method skips the baking soda and makes them extremely crispy without having to use additives. In saying that baking soda definitely makes them nice and crispy 👌👌
