Thanks again to Vessi for sponsoring this video. Use my code BRIAN at www.vessi.com/Brian for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.

@ouss

2 жыл бұрын

You should do a pesto pizza, i just ate one and i will never go back to tomate pizza.

@emilyrandall9776

2 жыл бұрын

Those shoes look so tempting, but they don't offer wide so I can't be sure they'll fit

@BrianLagerstrom

2 жыл бұрын

@@ouss i have a pesto pizza recipe in my white pizza video kzread.info/dash/bejne/g4CMmNl8dLrYecY.html

@alfredkaufmann8865

2 жыл бұрын

@@emilyrandall9776 I avoid shoe companies that don't offer wide sizes or half sizes.

@neverendingblending4711

Жыл бұрын

Try to cook potatoes in distilled water. No U won't die because of this water. 🤣Ad some butter and vegetable decoction to this and cook it a little more longer... After that drain the potatoes. The taste is brilliant. Ad some green parsley or rosmarinus and U can grill it without a to es of oil because just one small spoon of butter.

Watching you cut the herbs was incredible. True professionalism: keeping your knives so sharp your herbs don't bleed all over the place when you mince them.

Love these videos that come with all-purpose sauces. Even if I don't get around to making the main dish I almost always end up making the sauces for something!

When Serious Eats (i.e., Kenji) originally posted that recipe, he added vinegar to the water and he specified using red new potatoes, and I've been making it this way since I discovered it back in 2013. How times have changed. I'll have to give this new-fangled way of making them a try.

@Default78334

2 жыл бұрын

Using vinegar will give you a firmer potato, if that's what you want.

@ratzinc87

2 жыл бұрын

So did Adam Ragusea BUT it turns out they basically had the instructions “upside down”, they should have been making the water more basic than acidic. As you can see in this video the outer edges should have this shaggy consistency.

@janaepting8940

2 жыл бұрын

I think I read in Salt Fat Acid Heat that vinegar strengthens the pectin in vegetables, and in the case of oven fries it helps to ensure that they stay intact. But in this case it is not an issue, therefore baking soda can be used.

@EricLeafericson

2 жыл бұрын

@@ratzinc87 If you're making home fries or french fries, use acid so they don't fall apart. Vinegar makes a firmer potato so the fries don't break into fry bits. For big chunky cuts of potatoes that won't fall apart even if they're a little weak, boiling in baking soda will improve browning. I generally don't like baking soda in potatoes. Don't like the flavor either. I may use it in meat one day, that might give me better results, especially for quick cooking cuts of meat like fish.

@darwinallisany404

2 жыл бұрын

​@@EricLeafericson yeah baking soda on meat, or velveting, is really good for stir fried meat. Makes it very tender

This video has lots of cool and useful information, not just the how-to, but also the nitty gritty of WHY we do it. Excellent teacher here.

Made these tonight, whole family commented on how good they were, thanks Bri! You're awesome!

Hell yeah! Pro tip, make a simple allioli to accompany the potatoes with romescu to make the propper traditional patatas bravas from catalonia. And if you add a little bit of spicy chilli oil on top then it's 10/10.

You're sauces are so special. Thank you for describing them so well. I can almost imagine how they taste and, what to pair them with.

This is exactly how I've been doing my roasted potatoes for years that I also got from Kenji. I always make a raspberry jam balsamic reduction to streak over the top for bright acidity and sweetness to cut the savory maillardy-ness of the potates but I will definitely have to give the romesco a shot. Roasted red peppers makes everything taste good and I had no idea you could buy them in a jar.

These potatoes and the sauces look awesome, gonna have to give them a try. Also i just noticed this, but I'm pretty sure this channel has grown by like 75k since I discovered it less than 2 weeks ago. Congrats Brian, you deserve it and thanks for all your hard work showing us this stuff!

I've been making my potatoes with the baking soda (sometimes I use baking powder because I forget which one is better) for a while and I love it. While I'm a big fan of my cast iron, I prefer throwing my potatoes in the oven because I find it easier.

Thank you Brian…I always learn so much from you! Potatoes are my favorite food and I can’t wait to make both of these! 😋

Romesco makes everything taste amazing. And your green sauce looks awesome too!

You deserve a sub, not just because you mentioned kenji 🤣 but i like creators who explains why some steps are needed or for what are those steps for, and not just show people how a recipe is made...

Great recipes and I like the fact that you embed the recipes directly into the page!

Thank you Brian for your wonderful videos. I look forward to watching them! I’ve learned so much from you!! 🥰

Oh my! Just oh my! There is no doubt I will be eating these within the week. Both of them. Oh yes! 🤤

I really like how you explain what you’re doing and why, like what the baking soda is for, why you use a specific type of olive oil, etc.

Looking forward to trying these, they look so yummy.

I discovered and first used the JKL Alt recipe a couple weeks ago. Only difference is that I shook them a few more times for more potato slurry which added an extra, extra layer of crispiness. Your second recipe looks really interesting as I’ve always had problems getting fingerlings right.

I just made the Kenji style potatoes for lunch and it was sooo delicious! Recipe worked out perfectly. I was craving a garlic herb mayo so that's what I made to go with the potatoes but I loved the sauce ideas and I'll be trying them next time. Thank you!

Great little pointers nestled in your commentary, luv your recipes! Thanks ! Very much! 🇨🇦🥂🇨🇦

sauces look killer! must try these!

One can never have enough ways to make potatoes. My dad loves spuds and I thank you also for making those sauces.

Beautiful crunchy potatoes. Thanks for sharing dear friend !

Thanks for inspiration!

The best chef 🧑‍🍳

The crushers and green verde look amazing.

Make a video featuring your favorite easy sauces! They always taste so good, and it would be great to have them all in one place!

Never thought about preheating the sheet tray, can't wait to try 'em!

Good to see I've been doing roast potatoes right all along, didn't know about the baking soda however so will be trying that on the Sunday roast. One other thing I like to do it whizz up a mix of garlic granules and mixed herbs then sprinkle them on towards the end of the roasting for a nice garlic-herby roastie :)

@emilyalcorn3547

Жыл бұрын

Sounds sooooo yummy… I’m going to have to try that!

Potatoes are such a simple thing but can add soo much to a dish 😊 i use to hate them, then i noticed all the different ways to prepare them 😍

I'll definitely be able to try these!

Best crispy, non greasy, utterly simple & delicious potatoes! Two meals in a row, air fried to reheat. Satisfying!!!

❤ been watching for a week or so now. Subscribed after I view. Love your get to it style and great pointers and recipes. Totally practical for the way we cook. Love the pace. We eat at home almost always both live to cook. I’m 80 and my wife 75 we are always searching for new ideas to add to our pretty good bag of tricks. Thanks for your fresh added skills and thinking. We will be watching. God bless. 👍🏻❤️🙏🇺🇸 we are a little south of you about 60 miles in Farmington, MO!

Yay for Romesco sauce! I used to live in the Tarragona area of Catalonia, which from where Romesco hails. So good.

It was surprising how easy these potatoes were to cook. They were AWESOME reheated, too! I ate these throughout my week at work, since the hospital’s food got super expensive

Okay, this is a fantastic video. Thank you!

You are a wonderful teacher, I learn SO much 🖖

@BrianLagerstrom

2 жыл бұрын

🤙🏻🤙🏻

Both styles of potatoes look great.

Both these styles look great and as always I appreciate Brian's process of explanation; very clear and concise with the right amount of visuals. Also love to see the nod to Kenji here. I put Brian in the echelon of Kenji and Chef John when it comes to KZread cooking channels because of how much I can see his professional culinary background shine through in his videos while remaining entertaining.

@tyronefrielinghaus3467

Жыл бұрын

You forgot...Adam Ragusea. Also lots of..meta info...love the food science!

Wow,mouthwatering 😋😋😋

Ever since learning about that baking soda trick, I don't make roasted potatoes any other way (except maybe now I'll do those Crushertons because they look DOPE).

Potatoes always end up being the star of the show

Made the first version with s the ramascoe sauce. Wife loved it. I loved it!

I did the Kenji way a couple months ago. Easily the best roasted potatoes I've ever made. Crispy outside with a soft inside.

Definitely giving crushers a shot

OMG THESE LOOOOOOOOOOK AMAZING!!! Everything was “hard” lol!

Thanks for the great recipe! БЛАГОДАРЮ за прекрасный рецепт! 😂😂😂😂😂😂

Excellent!!

Love this guy !!!!!!!! hi from Macedonia 👋

Love this

I scrape my board with the bottom of my knife instead of the blade. It helps keep the blade sharp. Delicious potatoes I just finished the 1st recipe. My son l♡ved how crunchy they were.

Kenji's roast potato method has been my go-to for years. It's had many enthusiastic thumbs ups from my British in-laws, and those people know their roasted potatoes! He calls for garlic and fresh minced rosemary on them before roasting, which I highly recommend. They're heavenly!

@debbielough7754

Жыл бұрын

If you fancy shaking things up occasionally, try Nigella's recipe where she coats them lightly in semolina.

Never even heard of Romesco -- made it tonight and it's awesome. Boom.

Love, Love, Love! 😋

Nice recipe 😋 👌 👍

would love to see recipes like this with yucca. yuquitas are a new obsession

These both look and sound so good….now I’m starving. Gotta go get some cilantro!

Bri, my goto for roasted potatoes has been to quarter red potatoes and put them on a parchment lined baking sheet at 450 for about 45 minutes coated in a neutral oil (some EVOO and butter later) with the key being to make sure to rotate them every 15 minutes of so. In the last 15 minutes to add some shredded parm (good stuff) all over them to get crispy crunchies that we all love both on the potatoes, and on the sheet tray. Liberally season (I love a good Tony Chachere's Creole seasoning, or whatever I'm in the mood for) and serve them up. Light and creamy on the inside, super crisp on the outside. I've done this with the tiny gold potatoes too to get that lovely POP in your mouth. That said, I love romesco and Patatas Bravas so these are two unique methods I'll have to try. Plus JKLA is the man......

Glad you came up in my feeds. New sub, here. Wow!!!!!

8:14 can we talk about how you use a mortar and pestle as a salt dispenser when you could have been using it to make the salsa?!

Bri, I love your recipes. They are practical and highly elevated. After watching this, though, when I make crushertons, I think I will remove the bottom skin or maybe the top for the flip. Seems like the potato flesh gets a better brown than the skin. Thoughts?

Geez, Brian - I'm drooling watching this! Since I just happen to have some fingerlings in my tater bin, guess I'm just going to have to make them the star of tomorrow's dinner. I can't wait!

Adoro batata assada e desse jeito é ainda melhor

Here’s a thought for the sheet pan potato’s … while tray one is cooking. The potato’s. Put empty tray 2 in oven sprayed to pre heat. When side one of the potato’s are done. Remove from oven, cover with tray two, .flip, It may be a time saver. I hope it won’t make a mess.

Hey Brian, I would love for you to do a pita bake and greek gyro! Something tells me you'd slay it.

I made potatoes today too 🥔 and other food 🥘 Happy Memorial Day

Thanks!

@BrianLagerstrom

2 жыл бұрын

Thanks, Keith!

I was sure you'd never eat that whole tablespoon of romanesco sauce one shot... but you did LOOOOOL Rock On !!

Adorei o vídeo!

I usually mix these with roasted brussel sprouts and throw them in a balsamic honey glaze with some parm, can only recommend. I eat that as a main dish straight out the bowl

It’s hard for me to understand why I like your videos so much. I don’t even like cooking. You inspire me though. I’m literally gonna make crushertons tonight.

I made the Kenji style tonight. You'd swear they were deep fried. The crushed potatoes remind me of a recipe from Cooks Illustrated called "Smashed Potatoes." Similar method.

Adorei o vídeo ❤

The second ones remind me of the Chef John "roasted smashed" potatoes, which I've made several times - definitely a dish everyone should have in their potato arsenal! I am definitely making them again, now with your gorgeous Salsa Verde!

@Epicdps

2 жыл бұрын

Love that recipe so much

Parabéns muito bom eu recomendo

Awesome! Thank you. Quick question, though... You said, "don't use russet or Yukon" but you showed a russet and a red. Which is a good sub for the fingerlings, bc I have a hard time finding fingerlings in my local stores? Thanks

Finally! A chef admitting/saying that canola and soy are POISON! Thank you.

Potatoes are a comfort food to me, and I'm always looking for ways to shake em up. So thanks, these recipes are that. 🤤

yum!

Great Video. What is that plate that you put the rack of potatoes on in the oven? Did not see it listed in your items used for this recipe

Trying the crushertins tonight!

If you use the baking soda trick with purple Peruvian potatoes, you get very weird but cool green potatoes! Apparently the purple pigment is similar to the pigment that makes purple cabbage (and a few other purple things) that color and it is a pH indicator similar to litmus paper. Try it!

Nice!

For Romesco, have you tried Nyoras? Is what we use normally. Also a bit of "roasted" tomatoes and garlic.

I just did the first variations with 4 large potatoes to share it with my husband later. ... What can I say? I ate the whole thing. Sorry not sorry 😁 Thanks for the recipe and recipes! I almost done every recipe you shared on the week you shared it. Thanks for planing my meals! 😘

Muhammarra..a roasted red pepper, walnut dip..very similar to what you’re doing here..try it, it’s really amazing, in the same family as Baba Ghanoush…

@65fhd4d6h5

2 жыл бұрын

Romesco is the Catalan Muhammara. He didn't use many of the ingredients you would use in the traditional recipe, though :P

@kiliang96

2 жыл бұрын

@@65fhd4d6h5 No, his romesco has nothing to do with the one we make, we make it with dried chiles which are nothing like a fresh pepper, he essentially made a muhammara

Hey Bri and Bri's better half (LOL) - Not big on leaving comments on KZread as I'm more of a consumer of content than anything, however I felt compelled to leave a comment. I've been a home cook for the past 20 years and constantly trying to up my game. I do 95% of the cooling in our house. With a Pescatarian wife and 3 young boys (11, 9, 6) I'm always trying to find new interesting things for them to try. I stumbled across your channel right when it launched and have been working my way through several of your recipes. I just want to say KUDOS. I have loved every recipe, from Sweet Potatoes to Kale salad (made both last night with some yummy smoked ribs) to everything in between. Just awesome. I've also purchased a scale (game changer) Thanks again and keep up the great work. Matty Ice and his Gang!!

@BrianLagerstrom

2 жыл бұрын

Hey Matty Ice, Sweet potatoes and Kale salad are DEEP CUTS! Thanks for watching and commenting. Cheers to you and your fam!

@Chubbymatty

2 жыл бұрын

@@BrianLagerstrom Deep Cuts!!! That's How I Roll!!!

I love this video

@BrianLagerstrom

2 жыл бұрын

Thanks 🙏

You have appealed to my peasant genes, I am truly defenseless against potatoes. Great Video as usual. Thanks, Brian!

Ótimo vídeo

Muitos platos perfeitos❤.

I love the recipes, especially the sauces but how can we make them less oily, is there any trick?

Hey Bri. In the restaurant, what was the division of prep vs. ala minute for the crushertons? My guess would be prep all the way with an oven blast to order?

Bruhhh, potato = life!

Haha 'if your OK eating smart aliens' Love it. Clever and hilarious

The fingerling recipe 👍😋 Jag älskar potatis

Thanks for another great recipe. Have you ever used a mezzaluna to chop herbs? You will be amazed at how fast it goes.

Can you clarify the reason/best uses for each of the types of Olive Oil you used in these recipes? Extra Virgin, Light, and just Olive Oil. I'm not sure I understand the best uses for each and when they can be interchangable OR when they can't be (like the frying part in the recipe). Thanks!