These taste especially good when you throw a ton of minced assorted herbs at them. Here's the original recipe: www.seriouseat... Tip the Teacher: / shaq Tools I Use: www.amazon.com...
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.
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
@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)_/¯
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."
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.
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.
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
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.
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!
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
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 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.
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
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!
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!
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.
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.
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!
"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..."
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.
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!!!
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 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!!!
This is how Bombay potatoes are started. The difference being that you add spices to the boiling potatoes and then follow the same cooking process shown here. Both ways of doing potatoes like this are awesome!
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
A Brit had once showed me how they make their potatoes for roast (you should know, they are very proud of their roast dinner), and I have been making them like that ever since. Pre-heat the oil you want to use for baking in the baking tray whilst seasoning potatoes. No baking soda - no worries, just shake the potatoes in the pot with the lid on. That also helps with seasoning. You can also add semolina for extra crunchiness. Carefully put seasoned potatoes into the tray with hot oil, and flip them once half way through.
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'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!
I finally made food I learned from a RU-vid video. You weren't lying Internet Shaquille. These are the best potatoes I've ever made and the best I've ever had.
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
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.
@@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.
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.
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.
I never click the bell for anybody, BUT I'll make an exception for the most under rated foods RU-vidr in the game! I'm taking about you, you're the most underrated RU-vidr in the game.
First time I've come across your content.. This is exactly what YT should be.. Fastest I've ever clicked the sub button in my life. Can't wait to try these out when I meal prep tomorrow!
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..
This is the way. I discovered this technique a couple of years ago and I use some form of this method for every type of crunchy potato I want to make …..I’ve found a variation of this that even works for French fries and despite all my best efforts, it’s still better than any method of deep frying at home that I’ve found.
They sound bomb! The way I tend to do mine is cut them up into small cubes and microwave them for a minute to soften them up. Instead of the oven I pan fry them and they are bombbb
