How to Cook Potatoes a la Burton – Easy Roasted Potato

How to Cook Potatoes a la Burton – Easy Roasted Potato

in this video potatoes all a Burton your new favorite roasted potato technique you didn’t even know you need it in your life a one pan water that completely eliminates the two-step cooking process Burton potatoes guarantees a creamy interior with a beautifully browned exterior and robust potato flavor every time now here I’m using Yukon Gold potatoes and I’m peeling down the skin I’ve used russets and red potatoes and sweet potatoes all of these potatoes work but the Yukon Gold unlike the other potatoes gives you a beautiful creamy interior with that gold and brown exterior that is so enjoyable now we’re cutting this into quarters lengthwise and then cross-cutting into eighths and then place into a good nonstick pan and emphasis on good if you don’t have a good non-stick pan then you are going to have a bad time with this recipe slicing up some shouts because hey I like shallots and I’m also going to mince up some garlic now this is where you can really customize this approach you can mince garlic cumin shallots you can add in some bell peppers onions whatever you really like this is all Universal and then here I’m adding some dry herbs as well some dry oregano dry basil some red chili flake for a little bit of a kick and once I have my aromatics and chunk potatoes in the non-stick pan I’m going to cover with some cold water and then place a few Pat’s of butter right on top turn your stove temperature to high and bring to a simmer now here I’m going to squeeze in the juice of half a lemon you can do this before it comes to a simmer the reason why I’m doing it now is because simply I forgot but the acid in the lemon is going to add a good flavor help to cut through the richness of this dish but more importantly the acid in the lemon juice is setting the natural pectins in the potato just like it does when you use it in making a jam or a jelly and that set pectin on the surface of the potato is going to help to hold the potato together so it doesn’t completely crumble apart on us during the simmering process now what’s happening here is the potatoes are releasing their flavor into this water and also their starch into this water and we’re going to continue to reduce this until it forms a glaze now traditionally to cook these potatoes or to roast potatoes you would first blanch them in a large pot of water and that’s going to dilute the potato flavor you’re going to lose some of that to your blanching water so here we are covering the potatoes with reducing down until the water completely dissipates and it forms a glaze with the natural starch is released from the potatoes now anyone who has glazed root vegetables before is recognizing this technique that we’re doing right now now because this glaze that is forming is rich in starch and in fact it’s the starch that’s thickening this glaze in the first place it’s going to cling to the potatoes give it a coating that helps it to actually brown and crisp up when we roast it in the oven but you can also see it’s pretty sticky so if this was in a traditional pan or if you’re using a nonstick pan that’s beaten up and seen better days then all this stuff is going to stick to your pan and you’re gonna have a sticky mess on your hands and you’re going to be cursing my name and throwing things around the kitchen and I warned you I warned you to use a good nonstick pan now once the glaze is pretty much completely reduced and just clinging to the potatoes the bottom of the pan is pretty dry you’re going to place this into a 425-degree oven and roast for about 20 minutes or until they look something like this a medium golden brown now here you can eat them as is you can continue to roast them to get them more crispy or you can do a little finishing magic by adding some shredded cheese right on top to make these a little bit more like breakfast potatoes or cheesy breakfast potatoes some sliced scallions or any fresh herb of your choice at this point pop back in the oven just to finish the Browning and to melt the cheese and voila there you go potatoes ala Burton a fantastic one pan wonder that’s extremely easy and approachable we cut up that whole cooking and blanching and chilling step before roasting and look at this end result I promise you you’re going to really impress people with this cooking technique and it is highly customizable remember this technique is just you putting potatoes in water covering on bringing it to a simmer forming that glaze and roasting it one pan one shot super easy at any aromatics that you like ketchup is optional but delicious now you know what time it is hit that like button and subscribe if you haven’t already and if you didn’t like this video then I would really encourage you to seek help because if these potatoes don’t bring you happiness maybe nothing ever we’ll see you guys in the comment section below thanks for watching [Music]

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.

🍳RECOMMENDED NON-STICK PAN: https://amzn.to/2JkIuUv (Affiliate link).

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.

TOOLS USED IN THIS VIDEO (affiliate)

* Induction Burner: https://amzn.to/2Nh1i8i
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* Y Peeler: https://amzn.to/2BItziK
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📕STOP FOLLOWING RECIPES AND START CREATING …

… with my written F-STEP CURRICULUM

https://stellaculinary.com/f-step-written-curriculum-digital-download

#HowToCookPotatoes #HowToRoastPotatoes