Jamie's Perfect Roast Potatoes
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Date: 2020-05-11
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Comments and reviews: 11
Pauly
I think there is a fundamental problem with this video. Jamie is cooking a HUGE number of potatoes and in my experience, this vastly affects the timing if you only have a domestic oven, and I don't think Jamie was using a standard 3Kw domestic oven. I assume that Jamie has a powerful oven that can recover temperature faster but hasn't tried this in a domestic oven. When cooking a large number of potatoes the temperature in the oven temperature will drop significantly. Now, the 'science bit'. The real problem is that a lot of the 'cooking' is getting the temperature past boiling point and there is a significant issue with the latent heat where liquid water in the potatoes is converted to steam. The latency is probably the biggest thing affecting the time it takes to cook potatoes in an oven. If you are only cooking a few, in a domestic oven, you won't notice, but if are cooking a large number then you certainly will. I've noticed this when I've cooked for my brother's extended family when I both raise the temperature of the oven AND extend the time. Normally, if only for a few people, I might roast potatoes at 190C for 40-45 minutes, but if for lots of people, then I raise the temperature to the max, and cook for 1. 5 hours. Finally, I think using EVOO would be a mistake. EVOO is a salad oil and too strongly flavoured.
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I think there is a fundamental problem with this video. Jamie is cooking a HUGE number of potatoes and in my experience, this vastly affects the timing if you only have a domestic oven, and I don't think Jamie was using a standard 3Kw domestic oven. I assume that Jamie has a powerful oven that can recover temperature faster but hasn't tried this in a domestic oven. When cooking a large number of potatoes the temperature in the oven temperature will drop significantly. Now, the 'science bit'. The real problem is that a lot of the 'cooking' is getting the temperature past boiling point and there is a significant issue with the latent heat where liquid water in the potatoes is converted to steam. The latency is probably the biggest thing affecting the time it takes to cook potatoes in an oven. If you are only cooking a few, in a domestic oven, you won't notice, but if are cooking a large number then you certainly will. I've noticed this when I've cooked for my brother's extended family when I both raise the temperature of the oven AND extend the time. Normally, if only for a few people, I might roast potatoes at 190C for 40-45 minutes, but if for lots of people, then I raise the temperature to the max, and cook for 1. 5 hours. Finally, I think using EVOO would be a mistake. EVOO is a salad oil and too strongly flavoured.
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Koni
Only a Brit can truly roast a crispy potato. Trust me I'm 66 years old and know the difference. First thing I order when I cross the big pond. And No, it doesn't needs be Christmas. Bravo, Jaime. And the clementine zest, Oh, Yes, Please! Never Dreamed that explosion in my mouth would happen. I am so happy I can still learn cooking tips and tricks. HowDee from the Great State of Texas. Formerly Of the Potato Capitol of the United States, Idaho!
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Only a Brit can truly roast a crispy potato. Trust me I'm 66 years old and know the difference. First thing I order when I cross the big pond. And No, it doesn't needs be Christmas. Bravo, Jaime. And the clementine zest, Oh, Yes, Please! Never Dreamed that explosion in my mouth would happen. I am so happy I can still learn cooking tips and tricks. HowDee from the Great State of Texas. Formerly Of the Potato Capitol of the United States, Idaho!
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Guest
Here's a trick. instead of parboil. takes up too much equip and time. Just micro wave them. not all the way. but until they are nearly there. It's easier. My other tip is balsamic vinegar. let the taters soak in the stuff before you bake. Add whatever herbs you like. Olive oil is great if you have the cash. but if you don't. just use Crisco. 1/2 crisco and 1/2 butter. Saves on the pocketbook.
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Here's a trick. instead of parboil. takes up too much equip and time. Just micro wave them. not all the way. but until they are nearly there. It's easier. My other tip is balsamic vinegar. let the taters soak in the stuff before you bake. Add whatever herbs you like. Olive oil is great if you have the cash. but if you don't. just use Crisco. 1/2 crisco and 1/2 butter. Saves on the pocketbook.
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skye
And here s me as a kid, WHAT THE FRICK DOES THAT MEAN? HOW DO I DO THIS wait. am I supposed to do that? OH SHOOT WHOOPS, I DID THE WRONG AMOUNT Uhm. so. are they supposed to be black? Oh. WAIT! Salt water? WHERE DO I GET THAT FROM! Do I just put salt into water and wait for it to dissolve? Is it supposed to be boiling water? WHAT TEMP DO I DO IT ON! I don t know what I m saying.
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And here s me as a kid, WHAT THE FRICK DOES THAT MEAN? HOW DO I DO THIS wait. am I supposed to do that? OH SHOOT WHOOPS, I DID THE WRONG AMOUNT Uhm. so. are they supposed to be black? Oh. WAIT! Salt water? WHERE DO I GET THAT FROM! Do I just put salt into water and wait for it to dissolve? Is it supposed to be boiling water? WHAT TEMP DO I DO IT ON! I don t know what I m saying.
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Sweet
Oh my goodness yeah sure. pour half a liter of oil over them - let them soak in that stuff. Wow and people still wonder why they have blood pressure and blood sugar problems! Just drink oil like that and tell me how it tastes! Too much oil is very very unhealthy. And every cooking-show uses a ton of oil to make people believe its okay or healthy, but its not.
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Oh my goodness yeah sure. pour half a liter of oil over them - let them soak in that stuff. Wow and people still wonder why they have blood pressure and blood sugar problems! Just drink oil like that and tell me how it tastes! Too much oil is very very unhealthy. And every cooking-show uses a ton of oil to make people believe its okay or healthy, but its not.
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Jean
Great potatoes, I do them all the time, here are my advices: - Completely boil them before putting them in the oven. - Add baking soda to the boiling water, it will make the potatoes crispier. - Add spices to the oil, it will give another taste to the potatoes and it will be amazing.
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Great potatoes, I do them all the time, here are my advices: - Completely boil them before putting them in the oven. - Add baking soda to the boiling water, it will make the potatoes crispier. - Add spices to the oil, it will give another taste to the potatoes and it will be amazing.
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chris
I tried doing it how he described and they were ok, but not that crispy. I've since found out that there are some important steps that he missed: 1. He didn't explain chopping the potatoes into smaller pieces 2. He didn't mention drying the potatoes after they come out of the water
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I tried doing it how he described and they were ok, but not that crispy. I've since found out that there are some important steps that he missed: 1. He didn't explain chopping the potatoes into smaller pieces 2. He didn't mention drying the potatoes after they come out of the water
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DevInvest
After Marco Pierre White Jamie is my favorite- Dude loves food. Doesn t get all pretentious about it. Makes it easy to follow the why and how, explanations are super clear and easy. Seems to be a genuine lad of the people.
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After Marco Pierre White Jamie is my favorite- Dude loves food. Doesn t get all pretentious about it. Makes it easy to follow the why and how, explanations are super clear and easy. Seems to be a genuine lad of the people.
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Guest
Ok but do you mix and toss the potatoes around with the oil on all sides in the first round or not? It looks like he just puts them ON the oil, seasons it and in the oven. wonder if that makes a difference in crunch?
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Ok but do you mix and toss the potatoes around with the oil on all sides in the first round or not? It looks like he just puts them ON the oil, seasons it and in the oven. wonder if that makes a difference in crunch?
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Nadia9617
I ve tried these 5 times and I cannot get them right. After the first half hour, my potatoes are no where near golden and when I mash them, they re stuck to the pan. What am I doing wrong?
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I ve tried these 5 times and I cannot get them right. After the first half hour, my potatoes are no where near golden and when I mash them, they re stuck to the pan. What am I doing wrong?
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Kimmo
Looks great in the video, but the reality for me was they didn't come out crispy like that. Will try some of the other suggestions in the comments like drying the potatoes after par-boiling and making the oven hotter than 190 degrees. One day I'm gonna get this right.
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Looks great in the video, but the reality for me was they didn't come out crispy like that. Will try some of the other suggestions in the comments like drying the potatoes after par-boiling and making the oven hotter than 190 degrees. One day I'm gonna get this right.
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