Why Aren't Your Potatoes Crispy Enough?

[taserrr]

I love the fact that you have no intro, especially nothing obnoxious with music and bouncing letters. Great video, straight to the point and concise, no bullshit.

[tonystyles]

I love how he acknowledges that there are people who JUST watch cooking videos. He understands the modern day audience and for that reason, he’s already a YT goat

[toastgodsupreme]

Best way to agitate them is to hold the spatula really close to them but not touching then repeat over and over, "i'm not touching you. i'm not touching you."

[dakotak]

Bro...got so many compliments over xmas for this. Thanks so much.

[inigo_hungerford]

Dude took less than 4 minutes to do what takes most channels 25 minutes.... a YT GOAT

[HelloFutureMe]

I can see how much you love doing this, and that's awesome man.

[TheSelena]

Okay this is getting out of hand, but I've been making these weekly!!! Sometimes my kids beg me to make them twice a week lol. Soon my family will be potatoes haha. Thanks for the recipe.

[connorjensen]

For those of you curious like I was...
"The baking soda bath breaks down the potato's pectin and draws the starch to the surface, which promotes browning and the satisfying crispiness that only a perfectly roasted potato can deliver. "

[ryandury]

Protip: If you pile the ta ta's too closely together on the oven rack you probably won't get the same results. Those babies need some room to breathe if you want em' crispy.

[neldormiveglia]

This channel feels like it shouldn't be free. The videos are straightforward, with personality and you get to learn a delicious recipe to impress your fam, friends or yourself. I've done this recipe before and I was here for a little quick reminder. Can't wait to have them tonight.

[snotsbuttwax]

Making potatoes is fine and all, but when are you going to teach me to make LOVE?

[joesmith]

After lots of experimentation, I’ve learned to soften them in the microwave, then bake or fry them briefly. Same exact outcome (crispy outside tender inside, you think I’m kidding too lol) and it only takes minutes. No ingredients necessary (unless you want to throw some seasoning on). And you can make lots of them in a short amount of time! I’ve gotten compliments!

[onlydreaming]

I'm a straight male but this man's beautiful eyes and silky voice have left me feeling mildly hypnotized.

[jeffreywhite]

Pretty sure this is my first YT comment since 2007. I started with this video this morning and I’ve got the potatoes in the oven now. Halfway done, they are easily the best potatoes I’ve ever made. Totally enamored with your videos - so accessible, efficient, funny, and well-produced. Thank you for applying your writing skills and showmanship to this craft. Love it

[Jughstice]

I came here for crunchy potatoes, not to fall in love.

[JeffreyKelley]

Wow J. Kenji Lopez Alt looks way different now.

[triconcert]

Brevity is the soul of wit; you, sir, are a master presenter. Haven't come across a more concise tutorial in ages. Will try your technique. Thanks a million!

[jh]

I love watching cooking videos, while I eat my delivery pizza. But you got me man with that line at the end. I actually made these.

My wife and I got sloshed one night, and the next morning I woke up about 2 hours before her. I decided when I got up to take the time and make these (while chugging pedialyte, and a bud light, which is the best hangover cure of all time)

And I gotta say, these rocked my tits off. Super good. I don’t get what the baking soda does, but it seems to really make a noticeable difference.

[jl]

In Germany we have a recipe that has similar results and takes a little less time:
We usually use potatoes that we peel after they are cooked.
I slice them and in the meantime I pour vegetable oil in a pan and let it get it really, really, really hot. It works very well with cast iron because that conducts heat extremely well, but any other pan is fine, too. I then put the potatoes inside and just leave them alone (no stirring) for a few minutes until they're really crispy on one side, then I flip them over. When they're crispy and brown on both sides, I turn the heat down and add some onions (red & green), paprika, cayenne, salt, and pepper. I add these last because I don't want any of them to burn in the high heat.
You can also add olive oil, thyme, and/or rosemary but I'd always add olive oil last because it breaks down in high heat.
If your pan is really hot, your potatoes will be crunchy on the outside and fluffy on the inside. I make them often and my bf (who wants everything super crispy) likes them too!

[arizonatea]

Damn this guy is a kitchen gangster.
Quick and nasty just how i like it.