PERFECT Crispy Roasted Potatoes (Home Fries) Recipe


Hi friends. In this video I’ll be making the crispiest,
crunchiest roasted potatoes. It’s a pretty simple technique that uses a
2 step cooking process that yields a really fluffy interior with a super crispy exterior. The potatoes are roasted and served in a cast-iron
skillet, then garnished with veggie ground, vegan cheese, spicy mayo, simulated bacon
bits, chives and black pepper. Start off by adding some chopped yellow potatoes
to a pot of cold water. Bring to a boil over high heat then turn down
to a slow simmer and cook the potatoes until very tender and almost falling apart when
pierced. Strain out the potatoes. Heat some vegan butter in a small pot over
high heat. Once the butter is hot and sizzling, add the
potatoes to the pot. Add some iodized salt. Stir well to completely coat the potatoes. At this stage, you want to rough up the potatoes
quite well to form a crumbly coating around each chunk of potato. This step is super important for creating
a crispy exterior. Heat a cast-iron pan over high heat and add
in a huge knob of vegan butter. Make sure that the pan and butter is very
hot before adding in the potatoes. Spread the potatoes out evenly and bring the
pan and butter back up to a sizzling temperature over high heat. Place the pan in a convection oven set at
450°F and roast until golden brown. While the potatoes are roasting, prepare the
veggie ground. Add a knob of vegan butter into a small hot
pan or pot set over high heat. Once the butter is fully melted and hot, add
in the veggie ground and saute until it starts to brown. Add in garlic powder and chili powder. Continue to saute until well caramelized. Next, prepare the cheese. It’s a time-saver if your cheese already comes
in shreds, but because my favourite brand, Chao cheese only comes in slices, I have to
grate it myself. In my opinion, this is probably the best tasting
non-artisanal vegan cheese because it doesn’t have a strong coconut flavour to it and is
pretty close to a regular cheddar cheese. Remove the potatoes from the oven once it
is golden brown. You guys hear that? That’s the sound of potatoes and butter up
the ass. Top the potatoes with the veggie ground and
shredded cheese. Pop it back into the oven on broil setting
to melt the cheese. Meanwhile, prepare the spicy mayo by adding
vegan mayo, paprika and cayenne into a bowl. Stir to mix well. Add it to a squeeze bottle because we want
to pretend like we’re chefs by making fancy squirt lines. Remove the pan from the broiler once the cheese
has melted. Squirt on some spicy mayo. Top with simulated bacon bits. Finely chopped chives. And finally, black pepper. Dig in and feel the crunch…and uh, heartburn. Thanks for watching friends.

4 Comments

  1. informative and funny, thanks! will try this

  2. Gross. Vegan butter is processed crap. Also, "butter up the ass?" Cringe. Unsubbed bc of this vid, sorry.

  3. This looked like such a yummy treat. Always enjoy your videos! Keep up the great work.

  4. You can have little a vegan butter, as a treat

    Seriously though, these look great. I mostly cook oil/butter free potatoes in the air fryer and I've found that boiling them before helps the texture a lot buuuut…. that extra decadence of buttered or fried potatoes is hard to beat.

    Great video.

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