[REAL TIME] Full Process: Crispy Herb Roasted Potatoes | ASMR No Talking

Immerse yourself in the pure sounds of our kitchen. Full process of preparing crispy roasted potatoes with Provencal herbs and a creamy garlic dipping sauce in real-time. Experience the satisfying sounds of slicing fresh potatoes and the sizzle of the oven. No music, no talking — just relaxing culinary ASMR.
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Ingredients (Metric & US):
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• Potatoes: 1kg / 2.2 lbs
• Provencal dried herbs: 1.5 tbsp / 7g
• Vegetable oil: 3-4 tbsp / 45-60ml
• Salt and black pepper: to taste
• Sour cream (for sauce): 3 tbsp / 75g
• Fresh herbs (dill/parsley): 20g / 0.7 oz
• Garlic: 1 clove
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Chef’s Tips:
• The initial heat shock at 210°C (410°F) followed by baking at 170°C (340°F) is the secret to a perfect texture: a crispy, golden exterior with a soft, buttery center.
• To ensure the best crunch, make sure the potato wedges are completely dry before tossing them with oil and spices on the baking tray.
• For the creamy dip, let the minced garlic and fresh herbs sit in the sour cream for at least 10 minutes to allow the essential oils to fully infuse the base.
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Instructions Summary (Real-Time Process):
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• Preheat the oven using the top and bottom heat setting to 210°C (410°F).
• Wash and slice the potatoes into uniform wedges to ensure even cooking.
• Place the wedges directly onto a baking tray.
• Season with vegetable oil, salt, black pepper, and Provencal herbs, tossing thoroughly to coat.
• Lower the oven temperature to 170°C (340°F) and bake for 45 minutes until golden brown.
• While the potatoes are roasting, finely chop the fresh greens and mince the garlic.
• Combine the herbs and garlic with sour cream and a pinch of salt to create the dipping sauce.
• Toss the finished hot potatoes on the tray to redistribute the herb-infused oils.
• Serve immediately with the chilled garlic cream sauce.
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[REAL TIME], Uncut Cooking, Roasted Potatoes, ASMR, No Talking, Relaxing, Satisfying, Kitchen Sounds, Culinary Meditation, Potato Wedges.
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