Alright youtube algoritihm, you've won. You've put this at the top of my feed every time I've refreshed. Even though I've ignored it every time. I've finally clicked. Are you happy now?
Hi Will, it's Mike the seafood chef down in Kent. Fantastic Potato dish. Once again YOU NAILED IT !!! You & Jack are VERY GENEROUS with you recipes and professional know how. Much respect and many thanks. Cheers, Mike.
As someone who is absolutely _mad_ about potatoes, this feels like the potato pinnacle!!! Beyond excited to make this for Sunday dinner this weekend. So simple, but it's all technique, love and BUTTER 😂 Magnifique et délicieux !
I love potatoes. Such an understated vegetable. Being a vegetarian caramilized onions and potatoes are like heaven. I learned so much from this video and can't wait to put it into action. Thank you for sharing these techniques, especially the parchment paper method and the lower longer temperatures. I realize I have been cooking too hot.
A mushroom, veggie stock really works well with this dish as well. The earthiness of the mushroom stock is a nice counter to the richness of the butter and the sweet from the onions.
Boiling butter until the milk solids caramelize then passing them off is making Ghee, which has a nuttier flavour than straight clarified butter. Will if your Chefs are doing this to make clarified butter you might want to have a word.
Boulangères potatoes, from a time before people had ovens in their homes and would take their dish to the bakers for the baker to cook in their oven after baking the daily bread
For those who don't know; The "milk solid" is milk protein, it what makes the butter burn if you heat it too much. Removing it increases the smoking point of the butter drastically.
Hi, first of all congratulations on your RUclips channel, since I'm a curious chef I wanted to know if there are any videos of yours where you show the preparation of the sauces you use. Ciao from Italy and thanks
Is there any need to cold soak the potatoes to remove starch? Or do the layers of butter and stock sort that out? Edit: should one use any particular type of potato, or would you recommend any particular variety?
Things I learned today while doing this: Its awesome Yes, there is such a thing as too much clarified butter :D Thank you for the receipe, chef. This will go on my "things to do to impress family" list
My Head Chef has gone away for 2 weeks, so I've been told I've got to come up with a special for the menu. I'm definitely going to get in early to make this. I'll have to serve up a portion for myself; make sure it's safe to eat 😉😜 Any suggestions for something to serve this with? Doesn't need to be nearly as labour intensive but essentially it is just onion and potatoes. I'm thinking perhaps slow cooked lamb maybe.
Love this channel…on the clarified butter and browning milk solids, in many parts of South Asia, ghee is only ghee if it’s been nuttified by browning the milk solids. Ghee: the original clarified butter.
Absolute Ninja level! Will and Jack need their own tv series - travelling round the U.K. using the finest local produce to create dishes interpreted in their and the Fallow way! Commissioning editors take note!
Okay, this looks too good not to cook for my family on the weekend. Any advice on the ideal protein to pair? The old spot pigs head I ate at Fallow a couple of weeks ago was insanely good but I think it’s probably way too much cooking for my home kitchen. 😏
Anybody know where to get Agria potatoes in the UK? I found one site that offers 25Kg bags (too much for home use, and they seem to be permanently sold out anyway)
Looks like a santoku. It's a Japanese style knife. That one is made from a high carbon steel which is hard to sharpen and prone to chipping and rust if you're not careful, but the big advantage is they stay sharp for a long time. I'd recommend a Victorinox which are hard to beat if you're just starting out. Honestly the actual knife doesn't matter that much as long as you can learn how to keep it sharp.
Wonderful dish and video instruction! Thanks!! (Have you realised how often you say, 'Kindov like' and 'Sortov like'?! Or even just 'like'. Why is everything 'like' something else?! (Is it kindov like beef stock?!)
"Thirty to forty minutes," to caramelize the onions. FINALLY a recipe that reflects reality! Thank you. I'm so tired of recipes that tell you to saute onions for 5 minutes, until "golden brown" - not unless you're cooking them in the heat of Satan's asshole, pal! This recipe looks both accurate, and fire.
![Yeat & Summrs - GO2WORK [Official Music Video]](http://i.ytimg.com/vi/NEFEwfPcXRA/mqdefault.jpg)
I had a ham sandwich for dinner. Watching this almost in tears. 😂
Rice crackers here. Idk why I'm doing this to myself 😭
nowt wrong with a ham sandwich
@@tompoynton But in comparison it's like boasting you have a skateboard when your friend turns up in a Bugatti 😂
@@AndyGaitkind of…. But only kind of. The fuckin ham sammie is just top tier culinary creation im not even kidding
That’s the next video!?!
Alright youtube algoritihm, you've won. You've put this at the top of my feed every time I've refreshed. Even though I've ignored it every time. I've finally clicked. Are you happy now?
Hi Will, it's Mike the seafood chef down in Kent. Fantastic Potato dish. Once again YOU NAILED IT !!! You & Jack are VERY GENEROUS with you recipes and professional know how. Much respect and many thanks. Cheers, Mike.
I admire chefs willing to share their knowledge. That’s confidence!
More of this please, always love the point of view and know-how of someone who obviously loves what they do and how they do it!
Most people would prefer to have the chef prepare it than go to the effort.
As someone who is absolutely _mad_ about potatoes, this feels like the potato pinnacle!!!
Beyond excited to make this for Sunday dinner this weekend. So simple, but it's all technique, love and BUTTER 😂
Magnifique et délicieux !
This is one of the top five videos about food i have seen ever. Wow for knowledge and instructions!
Cheers Will for the clarification on the clarified butter. I'll go with your method from now on:)
You don’t need anything else with this dish. Absolutely stunning.
Thank you from the states. This looks amazing. Can't wait to try it myself.
hey now! I sent some friends from the States to your establishment. They loved it! They could not stop talking about the corn ribs!
I love the Fallow posts, chef level details. Some much goes into these recipes, especially the sauces
Thanks chef
From a fellow Lancastrian abroad
i love how you keep it simple
Just gotten into making my own stocks, so now I need recipes that use them up. This is great! Thank you!
I would also HIGHLY recommend Pommes Anna and put caramelized shallots in between the layers. You can slice it real neat.
Yup! And thinly sliced garlic too.
Thank you guys for sharing your knowledge, you have taught me a lot which has given me so much towards my small business. Thanks again guys
Butter was the dish. Potatoes was the garnish.😆 looks amazing
I could imagine a gallstone attack if I ate that .
I love potatoes. Such an understated vegetable. Being a vegetarian caramilized onions and potatoes are like heaven. I learned so much from this video and can't wait to put it into action. Thank you for sharing these techniques, especially the parchment paper method and the lower longer temperatures. I realize I have been cooking too hot.
A mushroom, veggie stock really works well with this dish as well. The earthiness of the mushroom stock is a nice counter to the richness of the butter and the sweet from the onions.
Boiling butter until the milk solids caramelize then passing them off is making Ghee, which has a nuttier flavour than straight clarified butter. Will if your Chefs are doing this to make clarified butter you might want to have a word.
Impressive. Think I'll do that with roast chicken on Sunday 😀
Beautiful food!
Looks fantastic. I bet it tastes even better! 🥰
Boulangères potatoes, from a time before people had ovens in their homes and would take their dish to the bakers for the baker to cook in their oven after baking the daily bread
boulanger is from when people in the country side would bring their potatoes to cook in the residual heat of the bakers oven
Life isn’t fair. That looks outrageously good. I’m so sad that I can’t cook like that. Well done sir
For those who don't know; The "milk solid" is milk protein, it what makes the butter burn if you heat it too much. Removing it increases the smoking point of the butter drastically.
what else can the butter solids be used for, baking maybe; or are they just discarded
@@edwardromana It's a very small percentage, so you usually just toss it out.
Another superb video. Thanks Will for the insights and I’m down with a colleague on the 13th so can’t wait to head in for some quality food and drink!
Wildly simple recipe.
I could do this myself!
Literally drooling 🤤❤😋
Love anything made with potatoes 🥔 👌
That looks freaking amazing. Now I'm starving!!
Wow! just Wow! I'm a fan of "Patatas a la Importancia" but this is defenitely my next tryout. Many thanks!
omg (and I never use that expression) this looks utterly delicious. have to try making it. thanks for sharing your expertise.
A hybrid of pommes Anna, boulanger and lyonaise. Looks great.
That looks delicious,chef!
I know i dont NEED one, but i did just get a mandoline and i really cant believe this was my first suggestion on YT. The stars have aligned!!
wow - on the list....thanks
Just started the video and I already know you guys nailed it lol
To-do list got another post it on now!! Thanks
fantastic video. super easy to follow...thanks for sharing the knowledge!!!
This looks incredible
This looks amazing! I will be cooking this dish also
Looks good! You can see the inspiration from Marco Pierre White’s, BBC Maestro course
This with a rare beef joint and some greens and you got yourself a perfect Sunday roast
Absolutely gorgeous dish❤️ Will do this, it will make a change from gratin dauphinois. Great video!
delicious and very instructional. Cheers!
Hi, first of all congratulations on your RUclips channel, since I'm a curious chef I wanted to know if there are any videos of yours where you show the preparation of the sauces you use. Ciao from Italy and thanks
So delicious 🎉, I love baked potatoes, love to try it.
Is there any need to cold soak the potatoes to remove starch? Or do the layers of butter and stock sort that out?
Edit: should one use any particular type of potato, or would you recommend any particular variety?
Don’t rinse or soak your spuds
Absolutely epic.
Can I have some potatoes with my butter please! Looks yum.
I did a shot every time he said 'caramelise', and am now recovering from a stomach pumping at Blackpool Victoria Hospital.
Would love to see your take on a lamb hot pot, one of my favourites.
Noted ❤
dude that looks amazing
Fantastic!
Unfortunate that you did not provide oven degrees as well. I’ll give it a try nonetheless. ❤ Looks amazing!
I thumbs up your videos before I've even watched them because I know it's going to be awesome regardless! 👍🏻
Are these potatoes on the menu at Fallow? If so, I'll be there next week, and I'm in Germany!
Things I learned today while doing this:
Its awesome
Yes, there is such a thing as too much clarified butter :D
Thank you for the receipe, chef. This will go on my "things to do to impress family" list
Perfect, looks super good!
My Head Chef has gone away for 2 weeks, so I've been told I've got to come up with a special for the menu. I'm definitely going to get in early to make this. I'll have to serve up a portion for myself; make sure it's safe to eat 😉😜
Any suggestions for something to serve this with? Doesn't need to be nearly as labour intensive but essentially it is just onion and potatoes. I'm thinking perhaps slow cooked lamb maybe.
yeah that looks really nice!!
OMGodess..I’m making this tmrw
Perfect caramelized onions
definitely need to try this
Awesome..
beautiful, chef
This looks banging!
With some pulled beef that would be awesome! Even though it's already awesome.
Boulangere potatoes are my fav .. Do not need anything else apart from a bottle of Chablis......👍
Dauphinoise has entered the chat.
"Best potatos ever you say?"
Love this channel…on the clarified butter and browning milk solids, in many parts of South Asia, ghee is only ghee if it’s been nuttified by browning the milk solids. Ghee: the original clarified butter.
looks lovely but I take my butter potatoless thanks
Subscribed!
Oh and a ham and boulangere potato with cheese toastie and egg to dip it in please?!
Wow!
This looks incredible and I'm resisting all my northern instinct to swear. What would you have this with? Green beans? Lamb?
Stunning dish which I do a version of but why not add more layers of the onions between layers of potatoes? Thanks
Just missing a bit of Kirkhams Lancs cheese and some Haslingden black pudding inbetween the layers. 🤗
This is a text book lesson on tiny, but vital details that change everything overall,from pedestrian to excellence.
Thanks you 🙏
Absolute Ninja level! Will and Jack need their own tv series - travelling round the U.K. using the finest local produce to create dishes interpreted in their and the Fallow way! Commissioning editors take note!
Okay, this looks too good not to cook for my family on the weekend. Any advice on the ideal protein to pair?
The old spot pigs head I ate at Fallow a couple of weeks ago was insanely good but I think it’s probably way too much cooking for my home kitchen. 😏
I'm going to do a whole roasted chicken with green beans.
Maybe lamb- then adding the excess lamb fat to the spuds will level it up even further
I’m thinking maybe slow cooked oxtail and some cavalo nero
Lamb it is! Thank you! 🙏🏼
@@AB-lv1kfor beef cheeks 🤪 Lamb, as recommended , is also delicious. Bon appetite!
Yum Yummy!
Salutations from Belfast Northern Ireland 🇬🇧
Thought that said ‘salivations’ !
@@caneandabel 🤔🤓🤣🤣👍
Question , are you cooking at 130 Celsius or Fahrenheit ? I'm assuming Celsius?
Celsius. He's from the UK. I think he said 120 so about 250°F.
Celsius. It's UK if I heard right. 130 Fahrenheit sucks for humans but does nothing cooking wise
Thanks, I figured as much but wanted to make sure. Makes sense
Anybody know where to get Agria potatoes in the UK? I found one site that offers 25Kg bags (too much for home use, and they seem to be permanently sold out anyway)
Other spuds that would work. Desiree, Yukon gold, king Edward, large Charlotte
@@FallowLondon Thanks, Will
Nice! I plan on doing this for thanksgiving. Potatoes have a wide range of texture and starch level. What kind of potato works best for this?
Ooh, that looks fire. I can’t eat dairy, wonder if tallow would work?
What knife did you use to cut that potato? I'm looking to buy one similar
Looks like a santoku. It's a Japanese style knife. That one is made from a high carbon steel which is hard to sharpen and prone to chipping and rust if you're not careful, but the big advantage is they stay sharp for a long time. I'd recommend a Victorinox which are hard to beat if you're just starting out. Honestly the actual knife doesn't matter that much as long as you can learn how to keep it sharp.
Santoku style American made Japanese style knife
Hey guys, potato here. This is the best way to make me he’s right.
Would there be a large difference in flavour if you add dried thyme to the onion layer before adding the potatoes?
Wonderful dish and video instruction! Thanks!! (Have you realised how often you say, 'Kindov like' and 'Sortov like'?! Or even just 'like'. Why is everything 'like' something else?! (Is it kindov like beef stock?!)
Without access to Agria potatoes, would you suggest Yukon Gold or Russet?
Did you rinse the potato slices before placing them?
You're the man
"Thirty to forty minutes," to caramelize the onions. FINALLY a recipe that reflects reality! Thank you. I'm so tired of recipes that tell you to saute onions for 5 minutes, until "golden brown" - not unless you're cooking them in the heat of Satan's asshole, pal! This recipe looks both accurate, and fire.
Best potatoes ever, the key ingredient - butter
What magic is this!?
Do you rinse and dry the sliced potato 1st?
That is some fucking GODLY potato
What induction cooktop are you using?
sorry if i missed it, what oil with the onions?
I’m happy I can cook for myself, this way I won’t have to eat caramelized onions cook in motor oil.
For a home oven would you use convection or not ?