Crispy Oven-Roasted Breakfast Potatoes
video description
They do look good, but there ain't no way I'm spend two hours making the side to breakfast.
Date: 2023-05-13
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Comments and reviews: 14
malthuswasright
The best way to get the furry potato effect is to shake the potatoes in the pan after you've drained them (with a lid on, obviously. And you then put them into the oil which has been pre-heating in the oven. And you don't need the baking soda to get the fury effect either. I've never had to use it.
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The best way to get the furry potato effect is to shake the potatoes in the pan after you've drained them (with a lid on, obviously. And you then put them into the oil which has been pre-heating in the oven. And you don't need the baking soda to get the fury effect either. I've never had to use it.
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Proverbs
I made some smashed lil potatoes last month and I boiled them first then I tossed them in some olive oil and smoked paprika too before roasting smashing them roasting again. Of course I added other things but it was mostly the smoked paprika and they were so freggin delicious
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I made some smashed lil potatoes last month and I boiled them first then I tossed them in some olive oil and smoked paprika too before roasting smashing them roasting again. Of course I added other things but it was mostly the smoked paprika and they were so freggin delicious
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food
when I am lazy I like to microwave the potatoes until fully cooked then cut them horizontally down the middle leaving the skin on and just smash them into a hot skillet with butter. it's quicker, less work and good enough for me to satisfy that fried potato urge.
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when I am lazy I like to microwave the potatoes until fully cooked then cut them horizontally down the middle leaving the skin on and just smash them into a hot skillet with butter. it's quicker, less work and good enough for me to satisfy that fried potato urge.
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Jim
Technique Question: What if before the oven, or during one of the turnings, one quick smash per piece, resulting in a peanut butter cookie -like shape? And if that works, does it also give another opportunity for seasoning? I'll hang up and listen.
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Technique Question: What if before the oven, or during one of the turnings, one quick smash per piece, resulting in a peanut butter cookie -like shape? And if that works, does it also give another opportunity for seasoning? I'll hang up and listen.
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Trend
Jeeez these look gorgeous. 20 seconds in, already want to fast forward to the end to hear that guaranteed clip of the fork scraping the crunchiness. But I will resist. and it will be the payoff reward.
Edit: 6: 50. was worth it
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Jeeez these look gorgeous. 20 seconds in, already want to fast forward to the end to hear that guaranteed clip of the fork scraping the crunchiness. But I will resist. and it will be the payoff reward.
Edit: 6: 50. was worth it
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August
Baaaaaking Soodaaaaaa. Of course! It gelatinizes the starch. I think I can finally get some crispy potatoes.
Wait. maybe it catalyzes a Malliard effect like it does for carmelized onions. But that takes just tiny amount.
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Baaaaaking Soodaaaaaa. Of course! It gelatinizes the starch. I think I can finally get some crispy potatoes.
Wait. maybe it catalyzes a Malliard effect like it does for carmelized onions. But that takes just tiny amount.
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Mr
It looks amazing. The only change I would make to the recipe is substitute some type of animal fat to toss the potatoes in. Duck fat, Goose fat, or Bacon fat (hell, even beef tallow of this was a dinner side dish.
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It looks amazing. The only change I would make to the recipe is substitute some type of animal fat to toss the potatoes in. Duck fat, Goose fat, or Bacon fat (hell, even beef tallow of this was a dinner side dish.
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hawaiidispenser
What a coincidence, I bought some gold potatoes yesterday to prepare Kenji's roasted potatoes for mother's day and now Chef John released his version of this to confirm how good it must be.
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What a coincidence, I bought some gold potatoes yesterday to prepare Kenji's roasted potatoes for mother's day and now Chef John released his version of this to confirm how good it must be.
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Grak70
I just accidentally discovered this furry potato = crispy potato phenomenon myself last weekend and I m so happy to see myself vindicated. This looks amazing and I ll be trying it. Thanks Chef John!
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I just accidentally discovered this furry potato = crispy potato phenomenon myself last weekend and I m so happy to see myself vindicated. This looks amazing and I ll be trying it. Thanks Chef John!
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beezelbuzzel
3 facts to keep in mind about Chef John.
1: He doesn't do sponsored ads.
2: He's a simple man making his way through the galaxy.
3: He's got more dad jokes than cayenne shakes.
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3 facts to keep in mind about Chef John.
1: He doesn't do sponsored ads.
2: He's a simple man making his way through the galaxy.
3: He's got more dad jokes than cayenne shakes.
reply
Nikoleta
I just came back from a shop with 2 kilos of potatoes and decided bingewatch whilst cooking.
What a coincidence! I'll know what I'll have for breakfast tommorow.
Thank you, Chef John!
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I just came back from a shop with 2 kilos of potatoes and decided bingewatch whilst cooking.
What a coincidence! I'll know what I'll have for breakfast tommorow.
Thank you, Chef John!
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eenayeah
Food Wishes veterans probably thought this was another patatas bravas-type recipe from Chef John but I was surprised at the technique. That boiling in baking soda is some food science stuff.
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Food Wishes veterans probably thought this was another patatas bravas-type recipe from Chef John but I was surprised at the technique. That boiling in baking soda is some food science stuff.
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Pandorae
I learned a new trick recently - coat the potatoes in beaten egg whites before roasting. This works best when making poached eggs with hollandaise since you'll have leftover egg whites.
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I learned a new trick recently - coat the potatoes in beaten egg whites before roasting. This works best when making poached eggs with hollandaise since you'll have leftover egg whites.
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Devra
I am so glad you are a potato lover chef john. They are such a delicious way to stretch the grocery budget and you have published so many tasty variations. Much appreciated.
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I am so glad you are a potato lover chef john. They are such a delicious way to stretch the grocery budget and you have published so many tasty variations. Much appreciated.
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