These Are The Best Roasted Potatoes In The World | Epicurious 101

Professional chef and culinary instructor Frank Proto returns, this time demonstrating how with a little know-how and a couple of extra steps, you can make the best roasted potatoes you've ever had.

Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Chef: Frank Proto

Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver

Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

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0:00 Roasted Potatoes 101
0:23 Chapter One - Prep Potatoes
2:05 Chapter Two - Parboil
3:48 Chapter Three - Frying
6:00 Chapter Four - Roasting
7:50 Time To Taste


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[Metoobie]

Frank could have a 5-part series on how to pour milk on cereal and I'd still watch every episode and take notes.

[Mor_timer]

I love how chef Frank explains the reasons for each of his cooking methods. You can tell he really knows and enjoys his stuff ❤

[jenosaki]

Can confirm that these potatoes are the BEST ever. After eating these on set, I re-made these again last night following the video instructions with baby potatoes and they were flawless. Chef Frank is gold!!!!

[tickledtoffee]

It makes me unreasonably happy that I peel potatoes the same way Chef Frank does. And it's not because I'm a chef, but because I hate peeling potatoes and this was the most efficient method of all those I could come up with 😂 thanks for the great video!

[mobuckey]

Anything chef Frank says is gold. I've been hooked since the perfect pancakes

[humphreychiu]

This matches what I normally find for restaurant quality roast spuds. Which is not as good as it can be. The missing step is roughing up the outside after parboil - the Heston method. Most restaurants don’t roughy it up and only end up with very thin crispy skin. Rough it up in the colander after you drain. Let it steam out before roasting in hot fat and the crispy skin is 3 times thicker, crunchier.

[lovegarza]

Chef Frank is addictive. The explanation along w his personality have kept me watching & upped my culinary game. 👍👍

[EastSider]

How did Chef Frank know that oven-roasted potatoes have been my Achilles heel for decades and decades and that I had despaired of ever making oven-roasted taters as good as my mother’s?

Yes, I made these and yes, they are potatoes the way Mom made them! ❤❤❤

[Samurai]

This guy is my new favorite. I was a professional Chef for 15 years, and I miss it sometimes. But having said that, I just can't get enough of watching Chef/Cooking related channels. Wish I would have discovered this guy a long time ago.

[BeachPeach]

I was always confounded by Home Fries in the cast iron skillet. Never could get them to crunchy on the outside/soft in the middle. Then one day I found a video where, instead of boiling, it was recommended to place the taters in a bowl, cover with plastic, vent, and microwave for 5-7mins depending on the amount of mass. Let them chill, then fry them in the skillet. OMG it totally changed the game for me! YES, I've finally conquered the raw potato with less clean-up!

[naufalfahmi]

An episode for chef Frank, always loving the way chef Frank explains stuffs. Very friendly indeed but also filled with informations, just what a teenager needs to learn how to cook

[Jonbob]

Frank make is seem so approachable. Really clear instructions and plenty of enthusiasm without being dramatic :)

[jamesw]

They look good. Im from the uk and we love our roast potatoes 😂
I normally boil for about 5 minutes and fluff them up and add them straight into a roasting tray with hot goose fat. Add some garlic and rosemary 😋

[mayhudson]

loved the mcdonalds salt trick, really goes to show that you can learn things you`ll take for life anywhere!

[hasaniennis]

It's always good to see Chef Frank. At this point in my life he's like a really, really cool older brother 😊 with great recipes, and a great teacher..I miss my brother😢. Chef Frank your the Best!

[tlb]

Nicely done. Very appetizing.
Great video production for my taste. Interesting, instructive, and thorough. Not filled with useless hype and buzzwords.
I'm not a professional chef. I'm a retired telephone lineman. I do most all of the cooking at our home and I'm strongly motivated to prepare wonderful Sunday dinners for my whole family including children and grandchildren. I continually try new recipes during the week. The best ones, I then prepare for Sunday dinner when everyone comes home for a wonderful time together after a hectic work week.
For me, it's not about impressing others with my culinary skills. My focus is on expressing my love for each member of my family by preparing the best meals I can, using the best quality, freshest ingredients I can find, and paying particular attention to each person's favorite dishes and ingredients.
I was raised by parents and by grandparents who understood that a well prepared dinner table with great recipes strengthens the bonds of the family.
Love is expressed at and around the table and in the kitchen that is pure, honest, and lasting. This love is passed on to the children, who treasure it and who also grow up to instill it in their own children.
Good food is SO MUCH more than impressing someone with cooking techniques. It's a cornerstone of closeness in the family. It's a pure, simple, form of love.

[LolaRabbit]

Potatoes are a man’s best friend. So versatile and yummy 🤤

[mikemorrissey]

This is great! I never even thought about letting the potatoes cool to room temperature after boiling before frying them but it makes total sense. Also, using fine salt vs. course salt I never understood why many chefs choose the latter. Fine salt spreads more evenly and absorbs better, and doesn't bounce off the way large granules do. I'm glad I never deviated from that.

[kencube]

I like that Chef Frank didn't get shame from working in McDonald's and he learnt something from it.

[CheesyKnobby]

This is good, but you missed a very important step in my opinion. Once you take the potatoes out of the water, shake them in the pot. This allows the surface to develop a lot of crunchy bits that still stick to the potato. Shake em fuzzy.