The Food Lab: How to Roast the Best Potatoes of Your Life
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This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you.
WHY THIS RECIPE WORKS:
- Large chunks of potato maximize the contrast between exterior and interior.
- Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
- Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
INGREDIENTS
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
DIRECTIONS
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Making mushroom and potato curry roti rolls - a simple and delicious lunchbox filler!
Button mushrooms or as we called them cultivated mushrooms (because for the longest time we would not get any other types of mushrooms) make for a good quick curry that is also still delicious. Today we decided to make some lovely roti rolls with the mushroom and potato curry that makes for the perfect lunchbox filler!
Ingredients
250g white button mushrooms
500g potatoes, cubed small
1/2 cup oil
1 small onion, finely sliced
1 tbs mixed masala
1 tsp hurdee (tumeric) powder
1 tsp garam masala
1 tsp dhania and jeera powder
1 tsp rough salt
1 tsp crushed ginger garlic
1/2 tsp mustard seeds
1 medium tomato, grated
To braise - curry leaves and thyme
spring onion and dhania (coriander) to garnish
Serve with hot fresh rotis as well as some nuts chutney or carrot salad on the side!
How we mix our masala:
How we make soft plain rotis
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You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
Is there anything better than garlicky roasted eggplant in the summer? I personally love eggplant and it’s one of my favourite vegetables. Beautifully caramelized, sweet, and so easy to make. This Roasted Garlic Eggplant with Yogurt Dip recipe can be used for spreads, or enjoyed on its own with refreshing yogurt dips. It is perfect to make on the grill or in the oven which is my preferred method. I hope you give this recipe a try and please let me know what you think in the comments or how you made it differently.
INGREDIENTS:
The Eggplant:
3 small eggplants cut in half mine were palm size
drizzle of olive oil for the eggplant + sprinkle of salt on each one
The Garlic Oil:
1 tablespoon olive oil
1-2 minced garlic cloves depending on how garlicky you like it
2 basil leaves ripped, finely chopped, or sliced
The Yogurt Dip:
½ cup plain yogurt any you like
salt to taste
tablespoon of lemon juice or to taste
teaspoon of olive oil
tablespoon finely chopped fresh dill or 1/2 a teaspoon of dry dill weed
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “eggplant” in the search tab on my blog and it will pop right up ????themodernnonna.com
#eggplantrecipe #eggplant #vegitarianfood #summerrecipies #homemade #viral #shorts #themodernnonna #easyrecipes
Potatoes and spinach casserole | Food Channel L Recipes
Grate taste, few ingredients and 100 % comfort food. This is potatoes and spinach casselore recipe. I prefer to make it with spring potatoes, but if you don’t have it- don’t worry ????
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 6 servings:
800 g boiled potatoes
250 g spinach
150 g blue cheese
750 ml milk | 3 ¼ cups
2 cloves of garlic
1 tbsp mustard
3 tbsp butter
3 tbsp all-purpose flour
¼ tsp nutmeg
50 g parmesan cheese
Salt and black pepper
Music: epidemicsound.com
#potatoes #spinach #vegetarian
How To Make Mushroom Potato Curry | Vegan Recipes
Thanks for stopping by, in this video will be making Mushroom Potato Curry | Vegan Recipes
2 POTATOES
1 ONION
250 GRAMS WHITE MUSHROOMS
1TSP TURMERIC
1TSP CORIANDER
1TSP CHILLI
1 TSP CUMIN
2TSP FENNEL SEEDS
3 DRIED RED CHILLI
CURRY LEAVES
1 TOMATO
OIL TO START
SALT TO TASTE
CILANTRO / FRESH CORIANDER
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