How to make: Roast Potatoes #cooking #chef #roastpotatoes

Presenter / Channel

Not specified in the subtitles (video title references “#chef #cooking #roastpotatoes”).

Ingredients (with quantities / substitutions mentioned)

• Potatoes (type/amount not specified)
• Duck fat (used for roasting)
  • Substitutions mentioned: beef dripping, olive oil
• Maldon sea salt (described as “not too much”)
• Water (for parboiling; “nice cold water”)

Equipment / Preparation

• “Nice sturdy/heavyweight” roasting dish/pan (heavy-based tray/roasting dish)
• Oven preheating implied by cooking at 180°C
• Pot for boiling/parboiling
• Colander/draining setup
• Optional step: letting potatoes release steam while draining/resting

Step-by-Step Method (key timing, temps, technique cues)

1. Parboil potatoes

   • Place potatoes in a pan with nice cold water.
   • Add Maldon sea salt (“not too much”).
   • Bring to a boil.

2. Drain and steam-rest

   • Drain off the potatoes.
   • Leave them to steam for 10 minutes.
     • Cued by: “You can see all that steam’s coming out.”
   • After 10 minutes, move them around to encourage “fluffiness” (steam-roughening).

3. Prepare roasting fat

   • Put the heavy roasting dish into/ready for the oven with fat.
   • Add duck fat to the dish.
     • Chef emphasizes duck fat for the “very best result.”
   • Place dish in the oven so the fat is hot/ready before potatoes go in.

4. Roast

   • Put the potatoes into the hot fat, ensuring enough space for each potato to color properly.
   • Add a little bit of salt.
   • Roast at 180°C for 30 minutes.
   • Turn them around after the first 30 minutes.

5. Total bake time

   • Subtitles indicate they’ve had about an hour in the oven (so beyond the 30 minutes + turning, additional roasting time follows).

Chef Tips / Key Notes

• The method targets a “lovely smooth finish” while still achieving crispy edges.
• Don’t worry about the myth that “potatoes are falling apart”—chef says: “Don’t do that.”
• Space matters: arrange so each potato has room for proper browning/crisping.
• Avoid overcooking: “We don’t want to overcook these.”
• Texture goal: crispy, fluffy roast potatoes that “still tastes like potatoes,” coated in fat (“soaked in delicious fat”).

Serving / Plating Cues

• Served as part of a roast dinner experience; chef calls it “roast potato heaven.”
• No specific plating instructions beyond serving the finished crispy/fluffy potatoes.