CookingSAMUKICHI -Japan food studio-STOP Ruining Roasted Potatoes ❌ Do THIS: Crispy Outside, Fluffy Inside Every Time ✅ | Japanese Chef

STOP Ruining Roasted Potatoes ❌ Do THIS: Crispy Outside, Fluffy Inside Every Time ✅ | Japanese Chef

Long-form8:45

Published Jun 29, 2026, 11:00 PM · 3mo ago

SAMUKICHI -Japan food studio-
SAMUKICHI -Japan food studio-
438K subscribers · median 326K views
Views
113,419
+77 views/hour
Likes
2.2K
2.0% of views
Comments
118
0.10% of views

Checked every 24 h while the video is this age · last check 7h ago · next in 971 min. YouTube itself updates public counts with a short delay.

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Views / hour now
77
measured 7h ago
Peak views / hour
77
7h ago
Avg views / day
1.1K
since upload
First 24 hours
—
not tracked from upload
vs channel median
0.3×
Rank in channel
#16
of 20 tracked
Engagement
2.1%
likes + comments / views
Est. ad revenue
$454–$1,021
lifetime, $4–9 RPM

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Description

Stop making soggy roasted potatoes! ❌ In this video, I’ll show you how to make roasted potatoes that are crispy outside and fluffy inside, using a professional Japanese chef’s method. ✅ Learn the key steps for crispy roast potatoes: parboil, rough up the surface, coat with oil, and roast until beautifully golden. Plus, two easy flavor ideas: Butter Soy Sauce and Garlic & Thyme. 【Tools Used in This Video】 • Sakai Takayuki: Gyuto Knife (Japanese Chef Knife) Hocho Knife (Official Site) https://bit.ly/46rFPUG Amazon.co.jp https://amzn.to/4cFBG0h • Cutting Board Amazon.co.jp https://amzn.to/4ikkHSp • Nakao: Yukihira Saucepan Amazon.co.jp https://amzn.to/3GigLV6 --- 【Roasted Potatoes Ingredients】 Potatoes: 3 pieces Canola oil: 1.5 tablespoons Salt: to taste Black pepper: to taste Oven temperature: 200°C Roasting time: about 40 minutes For a deeper golden color or crispier texture, continue roasting at 200°C for an extra 5–10 minutes as needed. Home ovens vary, so adjust the time until they look beautifully golden. --- 【Butter Soy Sauce】 Butter: about 8–10g Soy sauce: 1–2 teaspoons, adjust to taste --- 【Garlic & Thyme】 Olive oil: about 1 tablespoon Garlic: 1 clove Thyme: a pinch --- 🔽 Chapters 🔽 0:08 Opening | Common Mistakes 0:45 Step 1: PREP THE POTATOES 1:35 Step 2: BUILD FLAVOR BASE 2:24 Step 3: SHAPE THE POTATOES 2:56 Step 4: COAT WITH OIL 3:32 Step 5: ARRANGE ON TRAY 4:06 Step 6: Roast in the Oven 5:12 Step 7: SEASON 5:50 Step 8: The Difference 7:00 Butter Soy Sauce 7:35 Garlic & Thyme --- 【SAMUKICHI's Kitchen Tools】 • Sakai Takayuki: Nakiri Knife (For Vegetables) Hocho Knife (Official Site): https://bit.ly/4oPkrPZ • Sakai Takayuki: Gyuto Knife (Japanese Chef Knife) Hocho Knife (Official Site): https://bit.ly/46rFPUG Amazon: https://amzn.to/4cFBG0h • Sakai Takayuki: Petty Knife Hocho Knife (Official Site): https://bit.ly/46rFfpY Amazon: https://amzn.to/4jIzdo9 • Kurosaki Yu: Santoku Knife Hocho Knife (Official Site): https://bit.ly/437pouf •
Tags
roasted potatoesroast potatoescrispy roasted potatoescrispy roast potatoesoven roasted potatoesroast potato reciperoasted potato recipecrispy potatoessoggy potatoeshow to roast potatoeshow to make roast potatoesfluffy potatoesgolden potatoesparboiled potatoesJapanese chef

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