Unlock the secret to achieving perfect Christmas roast potatoes with Will’s expert guidance in this must-watch video. Learn the step-by-step process to create crispy-on-the-outside and fluffy-on-the-inside roast potatoes that will steal the show at your holiday feast.
Join Will as he shares his culinary wisdom, offering invaluable tips and techniques that guarantee success. From choosing the right potatoes to mastering the roasting process, this video covers every detail to ensure your Christmas meal is a resounding success.
Make this holiday season memorable with these roast potatoes that will leave your guests craving for more. Discover how a few simple steps can elevate your Christmas dinner to a gourmet level.
Don’t miss this opportunity to impress your loved ones with the perfect Christmas roast potatoes. Hit play now and let’s make this holiday season a culinary masterpiece.
VIDEO CHAPTERS
00:00 – Intro
00:06 – Preparing the Potatoes
01:20 – Boiling the Potatoes
03:11 – Draining & Steaming the Potatoes
04:55 – First Roast
06:04 – Second Roast
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no further these are going to be the best Christmas potatoes you can possibly cook so I thought I’d do a definitive post on the perfect Rose potatoes so if it’s me what I always do is I’ll peel them the night before and then I’ll leave them sitting in water basically this just starts to remove the first layer of starch and the potato is super important so this particular potato is an agrea potato so that’s a new breed of potato and basically nice and fluffy and it’s perfect for roasting cuz it’s got quite a low starch content so you want something that’s got a low starch content for roasting because it allows them to get crispier a lot quicker I’m keeping them quite chunky you can assume that you’re going to lose about 10 to 20% of the potato when you fluff it up keeping them quite large leaving in cold water uh over night is better as well cuz then you can get ready on Christmas day and you’re not actually like doing loads of messy work it’s just reheating and cooking really drinking champagne and arguing with your family what we’re going to do now is we’re going to put them into salted water three per person if they’re really nice and big these are a little bit smaller these splits so I would go four per person cuz you going to lose a few in the process and then you’ve got a good amount for leftovers so season your water so it’s like basically this solinity of sea water so nice and nice and seasoned dropping your spuds slowly slowly move them around so we’re going to start the process of ruffling the edges in the pan what you want to do ideally is just stir every 5 minutes they’re going to cook for about 35 minutes until they’re super super super soft and we’re going to take them off let them steam give them a good ruffle let them steam a bit more and then cook them in a load of fat an amount of fat that makes your grandparents gas so that you can see they’re just bubbling away but really gently they’ll be going for about 20 minutes just staring them just starts to rule these edges lightly and you can already see that’s going to be a beautiful roasted so keep them staring every 5 minutes they’ve got another 15 minutes to go f we’re doing that we can get our tray ready ready with the oil and nice deep trick the ratio I’m going to use here is 50/50 duck or goose fat I only really do this at Christmas because I think that the duck fat is just that extra step of indulgence normally speaking I would actually just use use cooking oil because it’s got a higher burning point a separate pan I’m just going to get some fat for basting as soon as those cool potatoes hit that fat they’re going to start the crisping process straight away and then this is going to be heated up to almost to smoke point and then we’re going to pull the boiling oil all over the potatoes so we don’t have to move them around and ruffle in the tray before they bid in the oven and set as a roast potato and I’m almost you know I’m staring them but equally going against the grain as well so they sort of have to bash together a little bit and just start forming those little ridges all over the squids already see them starting there that’s what’s going to get super crispy when the fat gets in between that everybody so this is the final result so you can see what you’ve got is all Ultra craggy potato and the best potato like the best roast is is almost where you go just a little bit too far so these are completely cooked all the way through now and what we’re going to do is pass this off and we want to be super gentle with the with stge cuz they’re going to be really really delicate we’re going to just let those steam out now and whack them back into the pan and then this water really really good for your gravy so it’s going to add starch which just basically starts to the process of thickening your gravy so you save that and use it for for any way of cook in your other vegetables or your gravy it just get better and better so we’re just going to let these steam out for a couple of minutes and at this point what we do is season them now so that means that they’ve had that initial salt on them but also the salt will just help to draw out any moisture from the potato so add another little bit of seasoning now and you shouldn’t need to season much after that okay so these guys have been steaming now for about about 5 or 6 minutes just going to whack this bowl on the top and then I’m just going to do a really light fluff check them to make sure they’re not getting too beaten up and you can see already look that’s exactly what we want so like I said you will lose a couple of potatoes in the Pro Set but it’s worth absolutely banging roasted and that’s what you’re looking for all over that crisp and CAG so we’ll just go a little bit more okay so there we have it really really super super fluffy and now again let them steam out let’s start heating up half fat fat super super hot you can hear it like crackling away perfect and then as these cool you can see this layer of almost goes really pale and white and that’s as the moisture has left the potato and it’s dried out so just going to place some these are these are like the best bits this is what people fight over so our oil is now smoking are really really hot I’m going to turn it off so let it chill out from B and this oil in here is really hot as well so being super super careful maybe use some of them gloves this is like the worst what I doing Rose potatoes is the worst burn I’ve ever had in the kitchen I was wearing like really inappropriate shoes in a kitchen and it dropped onto my foot and then I I knew it was going to hurt as soon as it did it but yeah it took like a couple of minute like a couple of seconds to go through the foot and then it was just like excruciating P right there we go these are going on traditionally what you do now is turn them over lightly in the oil but with they’re so delicate that they’re going to they’re going to be damaged so look you can hear it can see it hitting them with that oil it’s already started that process and it almost like sets the it sets the crack and it does a lot of the work for you so now you can you can basically leave these don’t have to keep turning them over or checking them they’ll cook really happily at about 100 180° for 40 minutes and then we’re going to add our aromat in at the end but you can see the spacing on them the level of oil is uh like is enough to give a cardiologist a migraine but it is um it’s essential to get the the S super super crispy uh crispy spuds all right so our spuds are insanely crispy and nice and golden i’ say they’re probably about 95% of the way cooked really important last stack is just loads of fresh P pads of garlic the reason we don’t put that at the beginning is because it’ll burn and it’ll get quite ACD and bitter in the flavor so really what we want to do is just almost as finishing and you see we’ve not actually turned them over at all so it’s super low mement insanely absolutely beautiful and golden for another 10 minutes so we just get a tray and then just lay a really nice paper down right so it’s been 10 minutes have to cut out last little bit of golden color garlic hasn’t burned which is really full onto a tray what I do is I actually keep the oil so you can it’s basically just po infused with uh herb oil so you can actually use that next time you make potatoes it just sits in the th really nicely they’re the best bits the thing like this is like this is what people fight over super super crispy super Cy yeah they can do it a took full salt fine salt rather than molden it’ll stick and get in between all of those cracks so use a bit of fine salt and that’s it so this is what we want this is our perfect Spud so we’ve got really nice bits of uh potato in there but it’s also you know broken down enough so you get this like ridiculous layer of crisp and crack so these fishes and these little bits of uh his inconsistencies is what gives you the the perfect roasty perly crispy on the outside super fluffing in the Middle look at the St that
26 Comments
These aren't roasted potatoes. These are deep-fried potatoes.
Nah. Overdone
Beautiful.
that's a great way to do a commercial prep, but what about for people who arent comfortably pouring molten hot grease into shallow pans?
Best looking potatoes ive ever seen , damn
There's hundreds of videos on Youtube about how to supposedly get "perfect" roast potatoes, but this is one of very few where the result actually looks like roast potatoes are supposed to look.
What’s the temp of the oven?
Best content on youtube. Love the videos as a home cook
So a yellow potato like youkon gold . Hey~!! If you wanted to cove them in squished potato starch why soak them to get starch off? I have the same question about soaking french fries and then l adding potato starch before frying. Why the soak?
Worst burn i had was from roasties too. In a hotel, got a massive tray of them out of the oven, turned around, put them down, shut the over door, and then realised there was a big crack in the corner of the tray where my hand was. Looked down and the oil had basically stripped the skin off most of one finger and i nearly passed out from the pain. And no i didn't get to finish early haha.
At this point. I would just fried them.
That’s what I learned from Heston, that’s his method really.
BUT : here the chef says use low starch (waxy) potatoe. He’s got it backwards- it is the exact opposite, this should use a high starch (starchy) potato like a russets. Starch molecules expand and burst and cause this fluffiness. Waxy are good for potato salad since they stay intact.
Lard is also perfect.
I have something similar I do that instead of the oil fry bath I add aromatics to my oil in a pan, strain it and toss it with the potatoes in a bowl then place them onto a sheet and into the oven. Once they come out I sprinkle the aromatics I fried in oil over them. Your method takes the crispiness to a whole new level.
what does steaming out do
thanks you chefs <3
if you add making soda to the blanching water it will help break down the potatoes faster
I've just got a new oven which is an electric oven with a fan, can turn the fan on or off which would be the best setting? Also temperature and position in oven would be helpful 😁
Can somebody explain something for me. I thought that you can’t make regular sweet potato crispy because it doesn’t have starch. But then fallow is saying that low starch potato are better because they become crispier. Anybody with a deep understanding can explain this apparent paradoxe ?
There seems to be a pretty fundamental error here, it's high starch potatoes you want for roasting. More starch = fluffier texture and more crisp due to lower moisture content. Less starch = more creamy and robust but relatively poor crisp.
"Ultimate chef guide" …not so much.
Are the degrees in Celsius or Fahrenheit?
Does he say low starch content or loads starch content?
Am I wrong to just boil them, coat them in olive oil and then stick them in the air fryer for 30 minutes?
So this is obviously great advice but im about to give you 5 tips to level it up significantly each time. I know, ‘who the fuck are you?’ Well i'm a chef too (but you're not as good as these guys) maybe not, but this is my masterpiece. These are tips for when there is no budgetary constraints
1. Boil in pure chicken stock, costs a fortune but adds an ureal flavour complexity.
2. The more types of fat the better. Last christmas i used: butter, beef dripping, duck fat, goose fat and iberico. You dont have to use all of these but i would recommend the beef is the most vital and the butter is the secret weapon (a lot of butter)
3. Infuse the oil with the rosemary and garlic by lightly frying until the garlic starts to brown, strain to then add to the roasties later as seen here
4. Roast at 150 oc for two hours, instead of at 180 for 40 mins. you get the benefits of the low and slow cooking. The texture of Mashed potato in the middle and the deep golden brown of the crust is really something quite special, and the sweetness of the potatoes comes out which is amazing against all the savoury stuff in here.
5. I'm keeping this one to myself because us chef’s have to have some secrets!
p.s. if you want an alternative dipping sauce that is litearlly two steps…
1. melt 200g of stilton with 100-150 ml of cream and 50g vintage cheddar with LOADS of black pepper, and a splash of white wine vinegar,
2. boil for a minute, salt if necessary and leave to cool.
If I could like this video twice, I would 😍
Question- if i really wamted to save time/space (think 1 bed flat kitchen) and was using large potatoes, is there any reason i couldnt chop them then put them in the water and leave overnight?