How to Cook Potatoes a la Burton - Easy Roasted Potato

Learn how to cook Potatoes a la Burton, an easy & versatile approach to making any number of roasted potato dishes. Burton Potatoes are unique because we combine the normal two stage cooking process of boiling, chilling, and roasting, into one singular step. This leads to a more flavorful potato while streamlining the kitchen execution.

Before we get into how the potatoes are actually made, it's important to note that this technique requires a GOOD non-stick pan that isn't beaten up or scratched. And no, unfortunately, a cast iron pan will not work for this process.

While I will be providing the ingredient quantities used in this video below, I want you to look past these ingredients and to see this technique for what it is; a universal and customizable approach to cooking perfectly roasted potatoes, with a creamy interior, and golden brown & crispy exterior..

First, the potatoes are peeled (optional), cut into chunks, and placed in a non-stick pan with aromatics of choice. This can include onions, peppers, dried & fresh herbs, spices, etc.

The potatoes are covered with water, and an acid of choice is added. In this video I used the juice of half a lemon, but any vinegar or other acidic ingredient will work. This helps to brighten the overall flavor of the dish, but more importantly, it sets the pectin on the surface of the potatoes, which helps to hold them together during the simmering and roasting process.

🍴RECIPE🍴

* 4 Yukon Gold Potatoes
* 2 Shallots
* 3 Garlic Cloves
* 1/2 Lemon, juice only
* Pinch Dry Basil
* Pinch Dry Oregano
* Pinch Chili Flakes
* Pinch Salt

Place above ingredients in a 12", non-stick pan and cover with water. Bring pan to a simmer over high heat, and continue to simmer until all the liquid is reduced down into a glaze that coats the potatoes when tossed (the bottom of the pan itself should be mostly dry).

Transfer pan into a pre-heated, 425F oven, and roast until a medium golden brown, about 20 minutes. Top with shredded cheese (optional) and fresh herb of choice, and return to oven for an additional 5-10 minutes, or until the cheese is melted.

Serve immediately.

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[JacobBurton]

With how versatile this technique is, how you will you customize the flavor structure to make your own version of Potatoes a la Burton?

[nca]

I've never seen this cooking method for potatoes. Thanks for sharing your expertise with us. It's always nice to learn something new.

[bootzy]

I feel like this channel recently kinda came back to life with a fresh vibe and I'm ALL about it.

[adamfolks]

Fantastic as always, Jacob. FYI I made your glazed ribs a couple of weeks ago for my parents complete with bouquet garni pickup and they turned out perfect. I have made these several times before but typically for my Wife and Kids. They commented that it's the best English style ribs that they have ever had. So thank you for making me look like a boss yet again

[aubra_dash]

This morning, I tried this recipe with bell peppers and it was 👌👌👌 life changing. I can now cook great potatoes that aren't crumbly, or aren't undercooked. Thank you for sharing!!!!

[lk]

Thank you! I'm learning so much from your videos.

[michaelrohloff]

Thanks Jacob. I really like this recipe. It’s one that I will practice and perfect over time. And no doubt in many variations. My first attempt was last, night and while I slightly under baked in the oven a little, I was very pleased with the outcome. Also my Fiancée is a chef. And when she got home to the meal I prepared she was blown away! I’m not sure if she knows the method I used but I’ll probably be only cooking them while she’s out. And make sure I pack the frying pan away before she gets home. Thanks again M8👍

[michaeldegraeve]

Love your video’s, just the right amount of technical/theoretical info and hands-on tips. I tried this method yesterday, had to toss some excess water out of the pan while the potatoes were simmering but the baking times were spot-on. Delicious way of making potatoes.

[dufman]

So glad to have you back Jacob! You taught me so much in the past, that everyone I know tells me I should open a kitchen. I don't ever want to, it looks like hell.


Keep videos like this coming....Love it!

[KieranGarland]

Love these quick, everyday recipes. Great stuff, cheers.

[solidjackson]

Nice, Jacob! great new format. Dig it-

[stevenrey]

I'm going to take your word for it and make this dish. Now that your boneless turkey recipe has become my Thanksgiving staple, I'm inclined to appreciate your enthusiasm for this dish. I'll be glad to see you more often!

[margariteolmos]

Great ideas, as usual. Thanks, Chef.

[keeganchung]

Another amazing recipe and video. Thanks chef!

[legallycurated]

star of this dish is potato flavor it highlights.... 🔥

[petesusi]

Another good one Chef. I enjoy the way you explain the food science that is occurring as well, which provides an additional level of insight. Thank you very much for sharing !

[bilalshaik]

As usual.... Fantastic video.. love from India😍😍😍😍

[etherdog]

Aha! The old lemon trick, eh? I am definitely going to try this with water and with home made chicken stock in a cast iron skillet. Thanks Jacob!

[keithdurran]

Such a brilliant technique, I'm going to do the first half in stead of a par boil, and the second half in the my usual half goose fat half butter oven back.

[aaronnava]

Whats up JB, I'm a new subscriber and new to the cooking game. I love French Cuisine. Do you think you can do your take on Potatoes Dauphinoise? I've done Coq Au Vin in White Wine and Beef Bourguignon in Red Wine and they came out "decent" lol Good day to you bro.