You will never eat Crispy Roast Potatoes ANY other way!! | Chef D Wainaina
140,298
Published 2023-06-20
I enjoy these potatoes occasionally and they are just so delicious.
INGREDIENTS
2 lb. Yukon gold potatoes, peeled , washed and cut in halves .
1 Lemon , cut in half
1 Tsp Mixed herbs ( Thyme, rosemary and oregano ) or Italian seasoning
1 Tsp Kosher salt
1 Tsp Ground black pepper
1/2 Tsp Chili powder
1/4 C Vegetable oil
Fresh Cilantro, chopped for garnishing
All Comments (21)
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I made this for my wife and sons and we all love it. This recipe is going to change our lives; we will make it every time we crave the best potatoes. Praise the LORD!
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I love you Chef, my cooking has really changed because of you. I cook like a pro now and whoever taste my food ask for the recipe. Much love from Uganda 🇺🇬
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Adding the lemon is a stroke of genius. I'd never have thought of doing that. Great demo - super method too.
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Easy and to the point. No advertising of 'such apparatus used'.... and the results... mere perfection!...I will be ready for the next family dinner with this treat!.... Thanks, Chef!
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Love that you keep your potatoes large ! Many people don’t. Definitely prefer large fluffy crispy like yours 😍👌🏼
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I’m always here for new ideas and delicious food! 🇰🇪 love
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I love everything about your channel. You are such a nice man and a true gentleman
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I just made this dish with a few modifications (lot of cayenne, some garlic powder, lemon juice only while blanching) for thanksgiving today. It turned out absolutely delicious! Never going back to my older version of roast potatoes. Thank you Chef Wainaina!
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I leave the peel on the potatoes (& all other vegetables) saves waste and healthier. No salt added so that I can pour the potato water onto the garden/pot plants they love it! Australia 🇦🇺
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Your roasted potato looks so delicious. Thank you for your nice recipe!
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🤤 blanching the potatoes before baking/ roasting is genius.
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Wow.. Making them today for the kids
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Now I can add this recipe to my list of 'how to make warus'.......😁....thanks for sharing, Chef......
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Yukon gold are my favorite! I've never heard of blanching with lemon before - I think that will be great. I'm aiming to try blanch, brush with oil, and air fry, turning the last two steps into one.
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Usually I just bake Idahos because it us simple and good. Wash, pierce, coat with sea salt and bake at 400° F for an hour and fifteen minutes or an hour and 20/25+ minutes if gigantic. But I these crispy spicy Yukon gold roasties look so terrific that they should be worth the extra steps once in awhile! I saved this recipe.
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Hi Chef! Former Neighbor at 113 School Street! Merry Christmas to you and yours! We miss you and your friendly face and food around here! I LOVE you have such a big following! I will share this on my Facebook! Love, Karen (Joe and Daisy!! )
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Fantastic!
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I'm glad I rediscovered this one. Gotta give it a try this weekend.
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I added garlic to mine and were perfect. Delish recipe thankyou for sharing :)
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Looks good. Nice straight forward video , much appreciated .
