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-
438K subscribers · median 326K views
Hands only · confirmed$Likely
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.
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
Details
- Published
- Jun 29, 2026, 11:00 PM
- Length
- 8:45 (525 s)
- Format
- Long-form
- Category
- —
- Audio language
- —
- Quality
- —
- Captions
- —
- Made for kids
- —
- Licensed content
- —
- Video ID
- q3FaOflvjeA
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