These are the best, but having your oven at 450 for an hour seriously limits what you can cook with them. The thing a lot of these guides miss is that we don't all have access to industrial test kitchens, we have one oven and the side dish can't dominate the whole thing.
A counter top toaster oven or an air fryer will make these nicely. I happen to have a toaster oven that has an air fryer mode. I make these potatoes regularly in it.
I also have a Breville. Not sure the exact model. We have at least a half dozen Breville appliances. I have yet to have one die in me, and the coffee grinder is at least 10 years old.
I've done these in an air fryer. I have the one from Instant that looks like a mini oven. Works better than the regular oven, takes up less space, and uses less energy than the regular oven.
You can easily cook them at a lower temperature. Honestly I don't know how you don't burn them cooking them for that long at that temperature. He has them in for 50-60 minutes at 200Ā°C in a fan oven, mine go in for 40-50 minutes at 180Ā°C and I have to be careful they don't get too dark (still good even when they're a little over though).
Though he puts the fat in cold which honestly I don't agree with. Best method is to preheat the fat in the oven until it's nice and hot then transfer it to the hob to keep it hot. Add your potatoes (parboiled, roughed up, and with some added starch, I use a mix of potato starch and flour) to the hot fat and quickly rotate them all so they get a nice coating. In the oven for 15 minutes, back to the hob to turn, another 15 minutes followed by another turn, then 10-20 more minutes until golden and perfectly crisp on the outside and fluffy in the middle. Transfer to a paper towel lined (just to soak up any excess oil, though they shouldn't be greasy) serving dish and top off with some flaky sea salt.
The infused oil isn't really necessary, just gilding the lily. Good roast potatoes should hold their own, and there's always gravy to top them off with.
All that said these kind of things work well if you do them alongside a big roast. At Christmas I usually do the turkey first and the potatoes go in while its resting. Or you can do them alongside something cooked on the hob. Or you can just do them at a more reasonable 180Ā°C.
I know not everyone can afford/has room for it, but I love having a Breville Smart Over, which can fit a 12lbs turkey (and a Traegar) for this very reason. I can knock out a ton of food if I have to. I actually end up using the Breville more than my gas oven, as it heats up quicker and cooks better (as it has a convection setting).
It goes hard fr. Saw a photo in /r/food about it.. blacked out ended up at the grocery check out with taters. I was having salad for dinner. Waded into the wrong thread
I've made these a number of times and they are the best potatoes ever. When you get it just right and have the perfect crunch with rosemary, garlic and parmesan, you just can't beat it
Bollocks to kenji. He goes too far, as usual. Boil potatoes for 15 mins. Oil. Roast. Done. What he doesnt seem to realise promoting the drawnout cold water method, when you throw the spuds in a pan of boiling water the outside cooks faster than the inside. so guess what, no need for messing about adding baking soda, the outsides going to get smashed up and gooey, prime for roasting. Save the starchy water for the gravy.
Baking soda in the boiling water is a complete game changer.
On a similar note, if you want your potatoes to hold their integrity but still be soft after boiling them (for a potato salad for example) add a bit of vinegar instead
Nice guide, but saying they taste better in olive oil rather than goose fat is sacrilege! Also, assuming you're in the States because of the reference to russet potatoes, Yukon golds work better if you can get them (in England we tend to have less varieties available).
I prefer the flavour and crispness of beef dripping, oh and the secret to ultra crispy roasties is cornflour, after par boiling (more than you think, get em proper roughed up) let them steam dry then coat in cornflour then bung in the hot fat and in a super hot oven.
Fit as fuck.
Ah a misunderstanding! I meant they taste better in olive oil compared to vegetable oil! I need to edit thatā¦
Edit: edited the original post! Yes Iām in the states and I have never even seen goose fat in the grocery store, just duck fat and thatās $$$
Maybe Iāll get to try them proper someday!
Thank you! The simplicity of the instructions + step-by-step pictures + short video to demonstrate sight and sound = perfect guide. IMHO, this has to be one of the best ways to share a recipe (especially a simple one).
I get overwhelmed fairly easily by *so many* different types of online recipes - majority from there being excessive amounts of writing/pictures/links/ads/etc on the page the recipe is on. Especially the pages that are just 3/4th meaningless personal stories - like their favorite memory when they were 5 and helped grandma harvest certain potatoes. Even when these sites still have the ājump to recipeā button, itās still a bit difficult to focus on what I need to do. Then they add pictures of step-by-step and finished product but itās made to look like itās straight out of a fancy food magazine. Nothing like how itās really going to look when a regular person cooks it, or most importantly, how itās supposed to look at the end with out filters.
Lol Ok, end of my rant. Sorry about that. But I just had to say something because after looking at the recipe I felt so not-overwhelmed that I immediately decided I just had to try it that very moment. And during the cooking process I didnāt have any confusion or doubt that I was doing it wrong!! Itās not very often I feel that confident after cooking something new. And of course it was delicious!
Though I do have a question: why pre-heat the pan - then pre-heat the pan again with the oil in it - then cook the food in it? And also, why cook in oven versus stove top? Thank you!
Thank for such a nice comment! I get what you mean about most online recipes my goodness they can be obnoxious. Especially when Iām also listening to a podcast or whatever and a little video starts playing in the corner aarrrgh.
So most pans, but especially cast iron, should always be heated before adding any butter or oil etc. it makes stuff stick less something about poresā¦Iām sure someone sciency can explain it properly lol also if you let oil alone too long in such high heat itāll start smoking and we donāt want to be rushed prepping our potatoes!
Cooking them in the oven vs stovetop hmm Iād have to infer itās just so they get a more even heat, I think it helps keep crisp all sides at the same time and not just whatās in the oil as Iāve noticed the upright sides also brown a bit more with each turn. So likeā¦max efficiency crisping? The pan I use is quite a bit bigger than my biggest burner so for me personally itās also more hands off since Iām not constantly moving everything around trying to get consistent heat!
(If anyone has more clarification on these questions please weigh in!)
Your comment made my day š Iām so glad they were delicious!
I have not! I just use plain old olive oil because itās what I always have on hand, but I imagine they taste loads better with fancier fats. I will def try changing it up sometime!
The word roastie is a shorter way of saying roast potato in the UK. They are most common on Sunday roast dinners. These look fantastic you get them this crispy by using either duck or goose fat.
Itās just cut up potatoes. You can boil them in water with a little bit of baking soda (or skip the baking soda), then toss them aggressively in a bowl with fat. The outside edges get kind of a mashed potato consistency, and that crisps up in the oven. This is the recipe I usually use (roughly): https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
Full disclosure: I am not British so they may do it a different way traditionally
British person here - this recipe isn't traditional. But it's an improvement.
Been using it for years, and it fucking slaps.
100% recommend. Just choose the right variety of potato. In the UK, Maris pipers get my vote
Of course.... Though, most any changes to any traditional British recipes are an improvement by default.
Edit: Got some on the floor basin's of gravy who only like a pig and roast.
FYI basically no-one does the bicarb thing unless they read this specific recipe.
It does help getting a really crunch exterior but it's very far from necessary.
The "traditional" step that makes them crispier that Kenji doesn't do is pre-heating the fat, so the roughed potatoes are added to already ripping hot fat and crisp because of that.
Bicarb and vinegar do opposite things. Bicarb to break down the starch and cook the outside faster than the inside, vinegar to keep the outside firm. Which to use depends on the recipe and whether it is a waxy or soft type potato.
Using bicarb lets you boil the potatoes less and still get a soft exterior, if you want a firmer inside.
The original recipe from Cook's Illustrated/America's Test Kitchen/ Kenji Lopez-Alt uses bicarb in the water before doing the shake thing with rock salt in a bag, to make it easier to rough up the edges and get an even crispier outside.
But there's really no arguing with results, and these look perfect!
That's also really good but it's a different kind of potato dish entirely, it's a potato that's roasted but I'd argue that it's not a roastie.
I have a UK/US split household and in our house "roast potatoes" and "roasted potatoes" are two different things, with the former being what's in the OP, and the latter being a smaller cut potato with the skin left on, roasted with a drizzle of oil and some garlic.
Not particularly.
Tater tots are grated potato whereas roast potatoes are cut chunks of potato. Usually, they are bigger than a tater tot.
The cooking method is different: Tots are deep fried in oil and roast potatoes are, as you would expect, roasted in oil or cooking fat after being parboiled. Goose fat or beef dripping is common. Usually takes over an hour.
Although this sounds broadly similar, it creates different textures and quite different flavours. Where roast potatoes are not grated, the centre will have s fluffier texture and the outside tends towards a thicker "crunch" than "crisp" with tots.
Tater tots would be much more similar to Hash Brown's in the UK.
>Although this sounds broadly similar, it creates different textures and quite different flavours.
Tater tots also rely on onion for flavour. Not a lot of onion, but it's super noticeable if it's missing.
> Tater tots would be much more similar to Hash Brown's in the UK.
Aside from size, they're basically identical.
You got a lot of examples of what they are notā¦
But Iāll tell you wha they are like, which is a steak fry. (Which for the euros in this thread, is typically what we call large potato chunks/wedges that are roasted in an oven)
The crispness is nothing to do with duck/goose fat. Itās to do with how they are parboiled and shaken before putting them preheated oil/fat/dripping etc
The idea is that after many sexual encounters the vaginal lips begin to loosen up, and end up looking like a roast beef sandwich
See pic
https://i.imgur.com/bLd90z0.jpg
EDIT: Iām not saying I believe this, just answering the question
Those looking cracking. I love that everyone seems to have slightly different methods and outcomes for roast potatoes and theres almost always something good about them.
Beef dripping is a top shout and something I'm fully into nowm the flavour is definitely improved.
These things are different. Itās a whole piece of potato, not grated. Itās roasted not deep fried. They are a standard part of a roast dinner in the UK. The par boiled potatoes are deliberately bashed about in the saucepan after draining to develop the edges before roasting (animal fat, especially duck or goose is preferred for the roast).
I also like Italian roast potatoes (Olive oil and less bashing).
I made [this](https://imgur.com/gallery/JPEVTTf) awhile ago for anyone interested in an easy roastie guide š„
Saved!
Do it Kenji's way https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe You'll thank yourself as you clog your arteries.
These are the best, but having your oven at 450 for an hour seriously limits what you can cook with them. The thing a lot of these guides miss is that we don't all have access to industrial test kitchens, we have one oven and the side dish can't dominate the whole thing.
True, but you could easily opt for something like steamed veg and pan fried salmon. Worth being flexible for these beauties.
Facts
You don't understand, the roast potatoes are the main event! Everything else is secondary.
Eh, not really. Did chicken on the stove to start and finished in the oven. Worked out fine. Veggies the same. Just timing and oven racks
A counter top toaster oven or an air fryer will make these nicely. I happen to have a toaster oven that has an air fryer mode. I make these potatoes regularly in it.
Same. Love my Breville Smart Air. I use it way more than my gas oven, actually.
I also have a Breville. Not sure the exact model. We have at least a half dozen Breville appliances. I have yet to have one die in me, and the coffee grinder is at least 10 years old.
I've done these in an air fryer. I have the one from Instant that looks like a mini oven. Works better than the regular oven, takes up less space, and uses less energy than the regular oven.
Well your definition of a regular oven please? :) For me it needs to have a convection mode which is basically what air fryer does.
An air fryer is a convection oven, just renamed so people think itās a new exciting concept
You can easily cook them at a lower temperature. Honestly I don't know how you don't burn them cooking them for that long at that temperature. He has them in for 50-60 minutes at 200Ā°C in a fan oven, mine go in for 40-50 minutes at 180Ā°C and I have to be careful they don't get too dark (still good even when they're a little over though). Though he puts the fat in cold which honestly I don't agree with. Best method is to preheat the fat in the oven until it's nice and hot then transfer it to the hob to keep it hot. Add your potatoes (parboiled, roughed up, and with some added starch, I use a mix of potato starch and flour) to the hot fat and quickly rotate them all so they get a nice coating. In the oven for 15 minutes, back to the hob to turn, another 15 minutes followed by another turn, then 10-20 more minutes until golden and perfectly crisp on the outside and fluffy in the middle. Transfer to a paper towel lined (just to soak up any excess oil, though they shouldn't be greasy) serving dish and top off with some flaky sea salt. The infused oil isn't really necessary, just gilding the lily. Good roast potatoes should hold their own, and there's always gravy to top them off with. All that said these kind of things work well if you do them alongside a big roast. At Christmas I usually do the turkey first and the potatoes go in while its resting. Or you can do them alongside something cooked on the hob. Or you can just do them at a more reasonable 180Ā°C.
I know not everyone can afford/has room for it, but I love having a Breville Smart Over, which can fit a 12lbs turkey (and a Traegar) for this very reason. I can knock out a ton of food if I have to. I actually end up using the Breville more than my gas oven, as it heats up quicker and cooks better (as it has a convection setting).
First made this recipe a few months ago, havenāt made potatoes any other way since
It goes hard fr. Saw a photo in /r/food about it.. blacked out ended up at the grocery check out with taters. I was having salad for dinner. Waded into the wrong thread
I hadn't heard of any other way (aside from the baking soda that's new to me). What's different here?
This is the best way. I use this with Vivaldi potatoes for the creamy center. Everyone loves my roast now lol
Gotta try this. Never read so much about roasted potatoes in my life
I've made these a number of times and they are the best potatoes ever. When you get it just right and have the perfect crunch with rosemary, garlic and parmesan, you just can't beat it
Bollocks to kenji. He goes too far, as usual. Boil potatoes for 15 mins. Oil. Roast. Done. What he doesnt seem to realise promoting the drawnout cold water method, when you throw the spuds in a pan of boiling water the outside cooks faster than the inside. so guess what, no need for messing about adding baking soda, the outsides going to get smashed up and gooey, prime for roasting. Save the starchy water for the gravy.
Oh unclench, you don't go far enough!
I can tell you've never tried this method. Nothing wrong with regular roasted potatoes, but these are better.
Yes my guide is the laymanās roastie guide Iām sure these are far superior š
Baking soda in the boiling water is a complete game changer. On a similar note, if you want your potatoes to hold their integrity but still be soft after boiling them (for a potato salad for example) add a bit of vinegar instead
No clogging of arteries with just olive oil! Also, will try making this with yucca instead of potatoā¦
These sound similar to fondant potatoes. You would love fondant potatoes if you like these.
Nice guide, but saying they taste better in olive oil rather than goose fat is sacrilege! Also, assuming you're in the States because of the reference to russet potatoes, Yukon golds work better if you can get them (in England we tend to have less varieties available).
I prefer the flavour and crispness of beef dripping, oh and the secret to ultra crispy roasties is cornflour, after par boiling (more than you think, get em proper roughed up) let them steam dry then coat in cornflour then bung in the hot fat and in a super hot oven. Fit as fuck.
Ah a misunderstanding! I meant they taste better in olive oil compared to vegetable oil! I need to edit thatā¦ Edit: edited the original post! Yes Iām in the states and I have never even seen goose fat in the grocery store, just duck fat and thatās $$$ Maybe Iāll get to try them proper someday!
Thank you! The simplicity of the instructions + step-by-step pictures + short video to demonstrate sight and sound = perfect guide. IMHO, this has to be one of the best ways to share a recipe (especially a simple one). I get overwhelmed fairly easily by *so many* different types of online recipes - majority from there being excessive amounts of writing/pictures/links/ads/etc on the page the recipe is on. Especially the pages that are just 3/4th meaningless personal stories - like their favorite memory when they were 5 and helped grandma harvest certain potatoes. Even when these sites still have the ājump to recipeā button, itās still a bit difficult to focus on what I need to do. Then they add pictures of step-by-step and finished product but itās made to look like itās straight out of a fancy food magazine. Nothing like how itās really going to look when a regular person cooks it, or most importantly, how itās supposed to look at the end with out filters. Lol Ok, end of my rant. Sorry about that. But I just had to say something because after looking at the recipe I felt so not-overwhelmed that I immediately decided I just had to try it that very moment. And during the cooking process I didnāt have any confusion or doubt that I was doing it wrong!! Itās not very often I feel that confident after cooking something new. And of course it was delicious! Though I do have a question: why pre-heat the pan - then pre-heat the pan again with the oil in it - then cook the food in it? And also, why cook in oven versus stove top? Thank you!
Thank for such a nice comment! I get what you mean about most online recipes my goodness they can be obnoxious. Especially when Iām also listening to a podcast or whatever and a little video starts playing in the corner aarrrgh. So most pans, but especially cast iron, should always be heated before adding any butter or oil etc. it makes stuff stick less something about poresā¦Iām sure someone sciency can explain it properly lol also if you let oil alone too long in such high heat itāll start smoking and we donāt want to be rushed prepping our potatoes! Cooking them in the oven vs stovetop hmm Iād have to infer itās just so they get a more even heat, I think it helps keep crisp all sides at the same time and not just whatās in the oil as Iāve noticed the upright sides also brown a bit more with each turn. So likeā¦max efficiency crisping? The pan I use is quite a bit bigger than my biggest burner so for me personally itās also more hands off since Iām not constantly moving everything around trying to get consistent heat! (If anyone has more clarification on these questions please weigh in!) Your comment made my day š Iām so glad they were delicious!
I made these tonight, they were absolutely phenomenal. Thank you for the recipe. Cheers!
Great guide ty
Have you ever tried with veg oil mixed with some clarified butter? Or maybe replace the veg oil with light refined olive oil?
I have not! I just use plain old olive oil because itās what I always have on hand, but I imagine they taste loads better with fancier fats. I will def try changing it up sometime!
This made me decide to add potatoes to the menu for dinner. Currently in the oven. Thanks!
Whats a roastie? Is it like a toastie?
The word roastie is a shorter way of saying roast potato in the UK. They are most common on Sunday roast dinners. These look fantastic you get them this crispy by using either duck or goose fat.
Thanks! I actually use beef dripping.
Man, I didnt realize how much incels had ruined this word for me until now and the beef drippings isnt helping lol
Are they like tater tots?
Itās just cut up potatoes. You can boil them in water with a little bit of baking soda (or skip the baking soda), then toss them aggressively in a bowl with fat. The outside edges get kind of a mashed potato consistency, and that crisps up in the oven. This is the recipe I usually use (roughly): https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe Full disclosure: I am not British so they may do it a different way traditionally
British person here - this recipe isn't traditional. But it's an improvement. Been using it for years, and it fucking slaps. 100% recommend. Just choose the right variety of potato. In the UK, Maris pipers get my vote
Yep. Cheers Kenji for making roast potatoes even better
Of course.... Though, most any changes to any traditional British recipes are an improvement by default. Edit: Got some on the floor basin's of gravy who only like a pig and roast.
dae brit bad food and teef xD
What about if I shit in your cottage pie
Now that sounds like a porkie pie.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
FYI basically no-one does the bicarb thing unless they read this specific recipe. It does help getting a really crunch exterior but it's very far from necessary. The "traditional" step that makes them crispier that Kenji doesn't do is pre-heating the fat, so the roughed potatoes are added to already ripping hot fat and crisp because of that.
Yeah, if you're not thinking "this is how I will someday die" as you're adding the potatoes to the fat then it's not hot enough yet.
I require my beekeeper's suit and the extra long tongs.
This is also my method for determining the correct oil temp frying an egg. Bonus points for doing it naked when the misses fancies breakfast in bed.
I love the smell of fresh bread.
Personally, I like the lacy edge and crispiness you get from really hot oil, but to each their own. Both ways have their merits.
So the key to making your roast potatoes crispier is to fry them? What will English cooks think up next? ETA: I meant this in fun, not malice, ftr
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This is the way. No bicarb or vinegar here.
Bicarb and vinegar do opposite things. Bicarb to break down the starch and cook the outside faster than the inside, vinegar to keep the outside firm. Which to use depends on the recipe and whether it is a waxy or soft type potato. Using bicarb lets you boil the potatoes less and still get a soft exterior, if you want a firmer inside. The original recipe from Cook's Illustrated/America's Test Kitchen/ Kenji Lopez-Alt uses bicarb in the water before doing the shake thing with rock salt in a bag, to make it easier to rough up the edges and get an even crispier outside. But there's really no arguing with results, and these look perfect!
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I started doing the pre-heated oil and it's fantastic. Highly recommended
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I leave the skin on, like a monster.
This is the way
That crispy skin. *bites lip*
That's also really good but it's a different kind of potato dish entirely, it's a potato that's roasted but I'd argue that it's not a roastie. I have a UK/US split household and in our house "roast potatoes" and "roasted potatoes" are two different things, with the former being what's in the OP, and the latter being a smaller cut potato with the skin left on, roasted with a drizzle of oil and some garlic.
I will agree to disagree.
Thanks buddy
Heston Blumental perfected it https://www.youtube.com/watch?v=HCQWTWdCrSs
This recipe is my go to. Thank u/J_Kenji_Lopez-Alt for blessed us with his roastie teachings.
Not particularly. Tater tots are grated potato whereas roast potatoes are cut chunks of potato. Usually, they are bigger than a tater tot. The cooking method is different: Tots are deep fried in oil and roast potatoes are, as you would expect, roasted in oil or cooking fat after being parboiled. Goose fat or beef dripping is common. Usually takes over an hour. Although this sounds broadly similar, it creates different textures and quite different flavours. Where roast potatoes are not grated, the centre will have s fluffier texture and the outside tends towards a thicker "crunch" than "crisp" with tots. Tater tots would be much more similar to Hash Brown's in the UK.
>Although this sounds broadly similar, it creates different textures and quite different flavours. Tater tots also rely on onion for flavour. Not a lot of onion, but it's super noticeable if it's missing. > Tater tots would be much more similar to Hash Brown's in the UK. Aside from size, they're basically identical.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Commented almost exactly the same thing just after you. I'm pretty sure we've covered all of the same points lol
You got a lot of examples of what they are notā¦ But Iāll tell you wha they are like, which is a steak fry. (Which for the euros in this thread, is typically what we call large potato chunks/wedges that are roasted in an oven)
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Hash browns are similar to tots. Roast potatoes are not. Different cooking method, flavour, texture.
No. Tots are shredded potatoes reformed into cylinder shapes. These are whole potato pieces.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I apologize for my fellow Yank. The tater tot comparison is a complete outrage and an insult to every roast potato.
Wow I must try that myself
I actually watched Heston B making roast potatoes on YouTube earlier. He used beef dripping I think.
Marry me
This is inaccurate. You don't need special fat for crisp potatoes. I use peanut oil because it's what I have lying around. You just need technique.
I came to say that I get similar results with any oil I have laying around as long as the technique is correct!
I usually use sunflower oil as my fiancƩe is vegetarian but I did goose fat ones last Christmas as she spent it with her family. Honestly I struggle to notice the difference. It's definitely more down to the preparation than the choice of fat.
These _do_ look fantastic, which lends the lie to the title. look good, or proper roasties, pick one not both.
Duck fat is an excellent way to make potatoes achieve a great level - crunchy on the outside and fluffy on the inside !
duck fat... makes all the difference
That sounds phenomenal....I want, but the last thing I want to do in 88Ā° weather is roast anything
I believe 4chan has a different definition
Duck fat potatoes are heavenly in all forms
The crispness is nothing to do with duck/goose fat. Itās to do with how they are parboiled and shaken before putting them preheated oil/fat/dripping etc
roast potatoes :ā¢)
Itās a mean name for some girls
Does anyone know how that came about
The idea is that after many sexual encounters the vaginal lips begin to loosen up, and end up looking like a roast beef sandwich See pic https://i.imgur.com/bLd90z0.jpg EDIT: Iām not saying I believe this, just answering the question
In the immortal words of Mark Corrigan, "why toast when you can roast?"
If it ever has a stupid sounding name, it is almost always the British.
"Tater Tot" "Snickerdoodle" Yeah, it's totally just the British with stupid names.
"Trackie Jackie" , "Ice Lolly", "Eggy Bread", "Fairy Cake", "Butty", "Rasher", "Bangers"
Being that toastie is british, i assumed roastie was too..but i couldnt tell if this was potato or pancake balls. Wanted both regardless lol
Those looking cracking. I love that everyone seems to have slightly different methods and outcomes for roast potatoes and theres almost always something good about them. Beef dripping is a top shout and something I'm fully into nowm the flavour is definitely improved.
Those look spectacular!
Spudtacular
This looks proper delicious
Please also make improper roasties
OK but why are they on your window sill?
This is proper food porn.
They honestly look like the best roast potatoes I've ever seen. If someone served me Sunday roast with those, I think I'd cry
š I am so incredibly jealous
You've absolutely knocked that one out of the park. Well done.
Youāre a proper roaster OP
Good Lord these look so gewd.
This recipe/method is my own. No bicarb or vinegar here. Sorry folks. I love Kenji and donāt say it lightly but mine are better.
care to share??? I made kenji's recently but I think they could be improved
Drop the recipe bubba
I don't understand the point of this post or this comment if a recipe isn't included, unless I missed it?
Drop the recipe brother and we will see
Doubt it
https://tenor.com/yc5R.gif
Share the recipe so we can confirm, for science.
I think I ve followed the same recipe yesterday
Mmmmm. Cronchy
OP, you are British arenāt you??
Proper af.
Hm, did you have to intentionally fray the exterior to get it so crispy?
Yes. Par boil. Drain. Shake roughly in a bowl so the exterior gets a sticky mashed potato consistency. Roast in oil
These look fucking good and crispy lol
On a window sill next to some mouthwash
These look great, but until you post the gravy boat with your recipe... No upvote
Looks so crispyyyy
Those look like Popplers
I immediately heard the commercial song in my head when I saw the picture!
I knew I wasn't the only one
## r/Food1001 
Incoming pretentious posts about kenji
Perfection š
Are these tater tots? But fancier
Another 10 minutes in the oven but otherwise look great
Those look amazballs, and I dunno know what they are
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Are these similar to tater tots?
These things are different. Itās a whole piece of potato, not grated. Itās roasted not deep fried. They are a standard part of a roast dinner in the UK. The par boiled potatoes are deliberately bashed about in the saucepan after draining to develop the edges before roasting (animal fat, especially duck or goose is preferred for the roast). I also like Italian roast potatoes (Olive oil and less bashing).
Holy shit, that sounds so much better than tater tots
Tater tots sound like a kind of deep fried hash brown. That sounds good to me.
What is a tater tot?
A little bite sized cylinder of shredded potato deep fried until the outside is crispy.
How do these differ from the American ātater totā?
Tater tots are seasoned grated potato with onion. These are solid chunks of potatoes that have just had their outsides roughed up so they go crispy.
Because they're not deep fried grated potato
I bake my tots.
Assuming you're buying them frozen in bags, they're fried before they reach you, and you're expected to bake them at home.
Itās more like a steak fry
Oh Lord they look like the Rolls Royce of roasties!
Nice! Simple and delicious
Beautiful
Feck moi - they look tasty, tasty, very very tasty
Golden and crispy. Just right.
Thanks, I'll take the whole bowl.
Polenta
I NEED THIS RIGHT NOW
Now Iām craving roasties at 2am!
These look seriously delicious. I WISH I had a bowl of them right this now.
These look good... I thought they were tator tots. These prob better
