Tbh shes on most of the guides and also knows everything about melons, citrus fruit, mushrooms, chocolate, and uhhh i forgor but yeah she did TOO MANY GUIDES
Red creamers are the ones to throw in (skin on) with your seafood or crawfish boil, with corn on the cob and lots of “Craboil” seasoning - onions and celery in chunks also add flavor.
Chef Adrienne is awesome! I like potatoes a lot and it's fascinating to learn about the distinctive qualities of each one. Props to the editing crew too the production looks fantastic
Love this series - the editing, content and Chef Adrienne is so soothing to watch! Please do more of these kind of videos :) It's like the youtube version of Food Lab!
Great video! I learned so much. In Colombia we have a potato called "papa criolla" (Creole potato). It's small, yellow, and usually fried as a whole. The texture is crispy on the outside and so smooth in the inside!! They're also the basis for a traditional chicken/potato soup called "Ajiaco" 😋. They're hard to export, but can occasionally be found in US markets, usually in a frozen section. By far, my favorite potato.
@@r0secm I think you can't swear closer to the start of a video or you get demonetized, but you can swear later on in the video. But not too many times.
This is great stuff. Thank you for your "German" potato salad recipe- Kartoffelsalat is a very simple thing that involves neither bacon nor sugar and it's wonderful to see a decent recipe for it that honours that simplicity.
I love this concept of the big guide. Having watched many of your videos in the past, you are my go-to for kitchen how-to. I want to know how to process every kinda vegetable? Bam, you got a video. process all kinds of fish? Boom, got that too. You’re my personal Kitchen Compendium.
I just found out about this Chef on this channel. She is freakin amazing!!! Such personality and such a depth of knowledge. I just saw her video on mushrooms (today!) and I found this video subsequently. I hope there are tons more!!!
I‘m German and German potatosalad is with warm stock, vinegar, fresh chopped onions, vegetable oil, Dijon mustard, salt, pepper, a bit of nutmeg, and herbs like parsley and chives but no dill and the potato’s are cut in thin slices not in quarters ! In summer you can also use a bit of thin Mandolined cucumber and radish for freshness
Facinating to learn the names of potatoes in other countries! Swedens most common are Asterix, King Edward and Almond potato. Also there's the Blue Congo, a blueish purple kind :)
In the UK, our main ones include King Edward, Maris Piper, Charlotte, Jersey Royals, etc. Can't beat some good chips or mash. (And I don't mean pureed mash!)
I'm so glad I saw this! I made really quick mashed potatoes last week with baby Yukon golds (after always using russets before) and almost cried. They were perfect. If I knew mashed potatoes could taste like that, my opinion of them would have been very different all these years!
I love crockpot Yukons. I throw them in by themselves, quartered, and add a couple cups of unsalted turkey stock. Mash, add butter, heavy cream, creamcheese (or marscapone if you want a bit of a refreshing hint to these rich potatoes). Season to taste with salt, pepper, garlic and onion powder. Alternatively you could go for fresh or minced garlic and add them at the beginning of the process. The end result will be the creamiest potatoes you've ever had.
As a Peruvian, I’ve always found it funny that even if we could eat the 5k types of potatoes that actually grow here, we mostly have four main types: white, yellow, pink and everything else is lumped into a “native” category lmao Oh and how do Americans have so many different types with different names its so weird
It is weird. American cuisine is has basically been built upon the idea of "lowest common denominator". What can we make for the least amount of money and charge the most for.
From what I've seen most home cooks really only use 5 or so, which are found at most grocery stores, red, yellow, white, russet, and fingerling. At least where I live.
We have so many different types with different names but if you go to the grocery store, it's basically just Russet, Yellow/Gold, and Red (and Purple nowadays as well) and they won't be labeled with a real name. Well except for Yukon Golds since they are special. I don't ever see white potatoes being sold either, but chips are usually made from them.
Big yes for mayo (has to be the real mayonnaise) with fries. Also a good aioli and ketchup given that I am Canadian. I am loving these type of segments. They are very informative. Keep them coming Epicurious!
Agreed. Was working at McDonald's back in the 90s when a coworker showed me this. Also had some black pepper in it. I don't always make it but I still like to mix it up now and then.
Keeping raw potatoes in the refrigerator makes the starches turn into sugars and that can be very interesting and totally change the character. I found this out by accident just not realizing that I'm not supposed to refrigerate raw potatoes. I grew up eating Russets but the first time I tried Yukon Gold potatoes I was amazed. It has a buttered flavor without adding any butter. Thanks for the great video!
#1...Bake 1st... #2...Fry 2nd #3...add Catsup 3 tbsp, mayo..2 tbsp, mustard 1/2 tsp and white 1/8th tsp... pepper to taste for dipping! You can also add powdered gatlic!
Germany is divided in this oil based potato salad and the mayonaise based one. You can draw a line between the regions where one is prefered over the other. IIRC it's north oil, south mayo, where Aachen (my place) is mayo.
In the west where I grew up ketchup was mixed with mayo and served with the fries. To this day I still prefer the combo. I learned a lot from your presentation . Now I know why russets don't make good potato salad. Another potato I had in New York was cooked with a lot of salt so When drained, the tiny potatoes had a salty crust. Served with butter, they are mouth watering. I'm a potato girl but diabetic so I eat them sparingly.
It's been 1 year since the last "Expert Guesses between cheap or expensive...(wine/bourbon/beer/coffee/butter/ice cream/chocolate/etc.). Why? Those segments are so great and informative. Especially, the beer episode with Garrett Oliver, dude is a legend! Please bring some of these back! (Also, the chalkboard artist is insanely talented!) @Epicurious
This gal is like that cool and knowledgeable coworker you always have lunch with, start having happy hour with, then eventually invite to your wedding. AND she’s a baddie.
The guy who bred Upsate Abundance was actually my academic advisor in college. And if I remember correctly, unlike most potatoes which were bred with a goal in mind, the Upstate was a lucky find that he had the foresight to save, considering how small potatoes started becoming popular. And when I was there I did get to participate a bit in the breeding process and they were trying to breed a new potato that would be better than the Yukon Gold (whose main issue is too many irregulars, forgot whether it was size or shape) but it's hard to beat something that is so close to perfect.
Can you do one on carrots? I grow a few different colours of both carrots and potatoes, and I'm convinced they taste different and have different uses. I grew russets (we have a lot of varieties in Canada, not sure which), red potatoes (like red bliss), and some purple ones (probably the Peruvian ones) that are so dark inside! I'm not sure the exact varieties as I got them from other people. The fascinating part is that each one has different shaped and coloured sprouts. The purple ones grow long and are a pretty bright purple that looks like ribbons, the red skinned ones seem to grow in shorter clusters with multiple sprouts coming out of one area, and the russet ones are still long but seem to branch out with leaves on the sides. I'm hoping to get more of the purple ones this year, so I'm letting them sprout in my cold room. For carrots, I planted some rainbow carrots from a local mix, and the atomic red really caught me off guard! They look like strawberry coloured, but they have such a unique taste! I also find the Yellowstone carrots to be much sweeter, while the white carrots were more like a parsnip. Purple ones seem to be a bit stronger and less sweet.
Fun fact: One of the most praised and lauded mashed potatoes ever served on earth are made with waxy potatoes. At the end of the day, a properly prepared waxy mash can give a far smoother and richer taste than a fluffy potato mash.
baby potatoes or new potatoes are great with cream and sweet peas (and pearl onions). Being from the south they used to be quite popular. I haven't lived back home in quite a while so who knows these days.
Yukon Gold is the best! variety. Love them for potato salad!!! My mom and I complain that they aren't as common as they used to be at the grocery store and then she ran into a potato farmer who told her he grows a stash of Yukons for his family & friends.
My family recipe for mashed potatoes is peeling and cutting potatoes, boiling them, mashing them, add milk, egg yolk (1 or 2, depends on the size) and, sometimes butter. And when everything has the good texture, we grate some muscat nut.
@@kuroinokitsune Sadly, I throw them out or cook them and give them to my dog. But I've seen a few ways to not waste them and use them in an other way.
as a kid, I used to put both Catchup and Mayo on my hotdogs in a bun... I'll have to try it with Fries... but I also love the French way with vinegar...
The best Potatoe for Mash is Yukon Gold. The best Potatoe for french fried Potatoe Russet Burbank. The upstate abundance is best when roasted in an aluminum foil with oil& herbs
My favorite mashed potato recipe: 2lbs Yukon Gold, 1 medium orange flesh sweet potato. Boil the Yukon Gold with 2 or 3 cloves of smashed or chopped garlic. Boil the sweet potato separately. Add a little salt to the water, as I'm not a big salt person I don't add much, just enough to taste it. When cooked thru but still firm take out, dry and use the ricer. Put the potatoes in separate bowls. I use softened Kerry Gold butter, white pepper so you don't get the colored flakes and Silk Original Creamer since I don't like milk for anything. Add to the two potatoes separately. When ready fold the sweet potato into the white potato like you'd fold in anything while baking. They should be mostly white with the orange streaks in it when done. For me it's the perfect mashed potatoes.
Not what I would quite call a german potato salad, though of course recipes are always a bit individual. As a german, I would say that you would want to not just quadruple you potatos but properly cut them into thick slices. Also, peel them. For some dishes, keeping the peel on is great, but for potato salad it just gets in the way of letting the potatoes absorb the seasoning. Also: No grainy mustard. A little bit of either dijon or english mustard is gonna be better here. This might also of course be a matter of personal preference, but personally I'm of the opinion, if it isn't a cucumber, don't put dill on it. Instead maybe have a bit of crushed garlic or finely chopped rosemary and extra chives for good measure. Caraway might also be worthy of consideration. But yeah, you wanna serve it warm and you don't want to let it become too mushy and you don't want mayo in there (though that's a local divide. Mayo in potato salad is fairly common in northern germany and utterly frowened upon in the south).
17:06 Kids, don't do that at home. I'm not trying to be condescending here and I guess an experienced chef like her will have developed a very good feel for the knife, but you don't ever want to cut towards your hand like that. Just put the potato down on your work surface and cut straight down. In fact, don't ever try to cut anything that you are only holding with your hands. Only exception is if you are peeling something but even then it's better to get an actual peeler for that than rather than a pairing knife. There's literally the term "avocado hands" that describes the ensuing injuries of people trying to pit avocados with a knife whilst holding the avocado in their hands because they saw some chef on TV do it that way. Cutting boards, people. Using them does not only protect your table, but it also protects you from getting tempted to just casually cut through a squishy little ball of starch that is only backed up by your hands and ending up also cutting your hands and getting lectured in the ER.
This is a very informative and well made video 👍 I’d just like to add, that German potato salad can in fact include mayonnaise. Potato salad with mayonnaise is more common in the north where I’m from and the potato salad featured in the video is more prevalent in the south of Germany.
In Idaho, we mix mayo and ketchup and call it fry sauce. It's the best thing to eat with french fries, and we should know since we grow the best potatoes.
Am I the only one who loved the whole aesthetic of the show?
Its cute but also silly, i love it :D Don't watch much other cooking content, this is very entertaining
Yes
No
I like it too
@@Instanence lol
Simple: boil em mash em stick em in a stew
^ This is the best thing I've seen today.
PO-TAY-TOES!
I was looking for this comment.
Thank you for your healthy contribution to society
What’s taters, precious?
@@alanaferrone8247 😍
This lady knows potatoes to a level I never imagined a potato-knower-knew-potatoes. :-)
Peruvian people would impress you
@@cocoque And Irish, I think
Tbh shes on most of the guides and also knows everything about melons, citrus fruit, mushrooms, chocolate, and uhhh i forgor but yeah she did TOO MANY GUIDES
Please get Chef Adrienne to do more of these videos! She's got great energy, but is still down to earth. Pleasure to watch!
Lol! I love this woman. I can't believe she got me to watch a 25 minute video on flippin' potatoes :D
Edit: We are also Yukon Gold sisters! Woot!
She's so pretty! 😍
I know!! How someone can give even a 'dislike'!!? Also that is my favorite potato
I can. Can’t think of a more fulfilling day than playing with potatoes. But seriously, this took so much time and expertise. 👏🏾
Love Adrienne, such a cool person, I remember seeing her on Top Chef season 15 and she was the runner up, so nice that she’s doing so well 💖💖💖
Yukon's are definitely my favorite potato, I really like the sweetness it has! I prefer Russet's for loaded baked potatoes though
Red creamers are the ones to throw in (skin on) with your seafood or crawfish boil, with corn on the cob and lots of “Craboil” seasoning - onions and celery in chunks also add flavor.
Perfect cause they dont shed too much starch but they still open up to absorb some of the seasoning... my favorite bites from crawfish boils
Chef Adrienne is awesome! I like potatoes a lot and it's fascinating to learn about the distinctive qualities of each one. Props to the editing crew too the production looks fantastic
The editing on this is amazing. Brings back memories of Hunzi from pre-controversy BA. Those were the good days.
Ikr! I got that same feeling. I stopped watching BA and have been searching for cooking channels that have that fun but educational vibe
@@PaperWolfe they’re both owned by Condé Nast
I think she is my favorite chef on this show. You can feel her love and passion for the food.
Adrienne is such a fun host! I hope there are more to this series and of her as well!
Frank probably still growing his own variety of potato hahaha
THIS
And growing a sunflower field for the frying oil 😉
Emily is probably putting ketchup on her potatoes :)
I could watch this video till the end of my days . That’s how much I love potatoes
Love this series - the editing, content and Chef Adrienne is so soothing to watch! Please do more of these kind of videos :) It's like the youtube version of Food Lab!
This is hands down the most useful show I've seen from Epicurious OR BA! Good job!
Both companies are owned by Conde Nast, so they're pretty much the same but BA should just hang it up and go away. Their time is up.
Ikr!! I actually learned a lot and the host is charming.
Great video! I learned so much.
In Colombia we have a potato called "papa criolla" (Creole potato). It's small, yellow, and usually fried as a whole. The texture is crispy on the outside and so smooth in the inside!! They're also the basis for a traditional chicken/potato soup called "Ajiaco" 😋. They're hard to export, but can occasionally be found in US markets, usually in a frozen section. By far, my favorite potato.
Yeah, that's good stuff right there
Love the part: "Holly Sh*t science is real
yeah
Esp that they bleeped out the other sh*t talking about McD’s fries 😂
@@r0secm I think you can't swear closer to the start of a video or you get demonetized, but you can swear later on in the video. But not too many times.
This is great stuff. Thank you for your "German" potato salad recipe- Kartoffelsalat is a very simple thing that involves neither bacon nor sugar and it's wonderful to see a decent recipe for it that honours that simplicity.
This was so fun to watch. Chef Adrienne was fabulous. 😍
I love this segment on epicurious. Give much information for someone who wanna learn cooking. Thank you Epicurious
There's something that makes me love this lady, I need more of her in this channel
Oh I love this she has a very professional and very down to earth host vibe I love
It
YES for Mayo with fries! Also ranch, honey mustard, bbq, almost any aoli, and yes of course ketchup.
I love this concept of the big guide. Having watched many of your videos in the past, you are my go-to for kitchen how-to.
I want to know how to process every kinda vegetable? Bam, you got a video. process all kinds of fish? Boom, got that too. You’re my personal Kitchen Compendium.
I just found out about this Chef on this channel. She is freakin amazing!!! Such personality and such a depth of knowledge. I just saw her video on mushrooms (today!) and I found this video subsequently. I hope there are tons more!!!
I love everything about this video
the expertise, the topic, the voice, the demonstations, the aesthetic and editing, just, yes!
I‘m German and German potatosalad is with warm stock, vinegar, fresh chopped onions, vegetable oil, Dijon mustard, salt, pepper, a bit of nutmeg, and herbs like parsley and chives but no dill and the potato’s are cut in thin slices not in quarters ! In summer you can also use a bit of thin Mandolined cucumber and radish for freshness
Never have I ever clicked on a video so fast. I love potatoes 🥔
Realy I just added it to watchlist and am finaly watching it
Facinating to learn the names of potatoes in other countries! Swedens most common are Asterix, King Edward and Almond potato. Also there's the Blue Congo, a blueish purple kind :)
In the UK, our main ones include King Edward, Maris Piper, Charlotte, Jersey Royals, etc. Can't beat some good chips or mash. (And I don't mean pureed mash!)
My favorite potato is the Yukon gold for roasting and mashing.
I love this woman! She's great, I loved her presentation and energy. Mayo is totally acceptable on fried also.
me, watching her with big, wide opened eyes. I love this! More of it please
I'm so glad I saw this! I made really quick mashed potatoes last week with baby Yukon golds (after always using russets before) and almost cried. They were perfect. If I knew mashed potatoes could taste like that, my opinion of them would have been very different all these years!
I love crockpot Yukons. I throw them in by themselves, quartered, and add a couple cups of unsalted turkey stock. Mash, add butter, heavy cream, creamcheese (or marscapone if you want a bit of a refreshing hint to these rich potatoes). Season to taste with salt, pepper, garlic and onion powder. Alternatively you could go for fresh or minced garlic and add them at the beginning of the process. The end result will be the creamiest potatoes you've ever had.
i love this woman! she makes me wanna just cook and savour a meal with only potatoes
This lady is fun/informative/interesting-big fan instantly
As a Peruvian, I’ve always found it funny that even if we could eat the 5k types of potatoes that actually grow here, we mostly have four main types: white, yellow, pink and everything else is lumped into a “native” category lmao
Oh and how do Americans have so many different types with different names its so weird
This is trueeee😂😂
It is weird. American cuisine is has basically been built upon the idea of "lowest common denominator". What can we make for the least amount of money and charge the most for.
From what I've seen most home cooks really only use 5 or so, which are found at most grocery stores, red, yellow, white, russet, and fingerling. At least where I live.
We have so many different types with different names but if you go to the grocery store, it's basically just Russet, Yellow/Gold, and Red (and Purple nowadays as well) and they won't be labeled with a real name. Well except for Yukon Golds since they are special. I don't ever see white potatoes being sold either, but chips are usually made from them.
Big yes for mayo (has to be the real mayonnaise) with fries. Also a good aioli and ketchup given that I am Canadian. I am loving these type of segments. They are very informative. Keep them coming Epicurious!
Everyone who worked on this deserves a RAISE. I wanna buy ALL the POTATOS!!! 😍😍😍
She is my new favorite featured chef. She's feisty, hilarious, and adorable all rolled into one potato.
Can you also do a show for UK varieties too? Like maris piper, Albert Bartlett, Charlotte, king Edward, etc
I would like to see more of her on this channel.
I love the fun Chef Adrienne is having in this videos. Really entertaining.
Mayo MIXED with ketchup is a delicious french fry dip :))
Yeah,it works
Agreed. Was working at McDonald's back in the 90s when a coworker showed me this. Also had some black pepper in it.
I don't always make it but I still like to mix it up now and then.
@@Miglow yup pepper and a very tiny bit of mustard is good too
Many restaurants in Utah serve that automatically, as fry sauce.
Yes. The absolute best!
Keeping raw potatoes in the refrigerator makes the starches turn into sugars and that can be very interesting and totally change the character. I found this out by accident just not realizing that I'm not supposed to refrigerate raw potatoes. I grew up eating Russets but the first time I tried Yukon Gold potatoes I was amazed. It has a buttered flavor without adding any butter. Thanks for the great video!
Never thought I'd have such a good time learning about potatoes! 😂
Very informative and interesting video! I love the 'big guide' series ❤
The quality of this video is too good to be true. Thank you for the amazing content!
I think The Big Guide is a new playlist and I already fell in love with it
this woman is amazing.
how seeing someone talking about mushrooms, citrus or potatoes can be so interesting
What a fun video. Seriously, Adrienne is ADORABLE!!! She's great!
#1...Bake 1st...
#2...Fry 2nd
#3...add Catsup 3 tbsp, mayo..2 tbsp, mustard 1/2 tsp and white 1/8th tsp... pepper to taste for dipping!
You can also add powdered gatlic!
We want more of Chef Adrienne!
I love this lady's energy and way of presenting, please have her on the shoe more!!!
this is the kind of content I am looking for
Germany is divided in this oil based potato salad and the mayonaise based one. You can draw a line between the regions where one is prefered over the other. IIRC it's north oil, south mayo, where Aachen (my place) is mayo.
In the west where I grew up ketchup was mixed with mayo and served with the fries. To this day I still prefer the combo. I learned a lot from your presentation . Now I know why russets don't make good potato salad. Another potato I had in New York was cooked with a lot of salt so When drained, the tiny potatoes had a salty crust. Served with butter, they are mouth watering. I'm a potato girl but diabetic so I eat them sparingly.
I like her. She should do more videos. She's kinda edgy. It's refreshing.
We need more videos like this! I love in-depths looks
It's been 1 year since the last "Expert Guesses between cheap or expensive...(wine/bourbon/beer/coffee/butter/ice cream/chocolate/etc.). Why? Those segments are so great and informative. Especially, the beer episode with Garrett Oliver, dude is a legend! Please bring some of these back! (Also, the chalkboard artist is insanely talented!) @Epicurious
This gal is like that cool and knowledgeable coworker you always have lunch with, start having happy hour with, then eventually invite to your wedding. AND she’s a baddie.
She's awesome. Hope we see more videos from her. As for the ketchup mayo question, I am a ketchup person if I want to add something to fries.
I see this face, I click the like button immediately ! Great presentation, her passion for the food is so relatable ! More please 🙃
The guy who bred Upsate Abundance was actually my academic advisor in college. And if I remember correctly, unlike most potatoes which were bred with a goal in mind, the Upstate was a lucky find that he had the foresight to save, considering how small potatoes started becoming popular.
And when I was there I did get to participate a bit in the breeding process and they were trying to breed a new potato that would be better than the Yukon Gold (whose main issue is too many irregulars, forgot whether it was size or shape) but it's hard to beat something that is so close to perfect.
Please don't forget ever stop this show. She is a gem
Can you do one on carrots? I grow a few different colours of both carrots and potatoes, and I'm convinced they taste different and have different uses. I grew russets (we have a lot of varieties in Canada, not sure which), red potatoes (like red bliss), and some purple ones (probably the Peruvian ones) that are so dark inside! I'm not sure the exact varieties as I got them from other people. The fascinating part is that each one has different shaped and coloured sprouts. The purple ones grow long and are a pretty bright purple that looks like ribbons, the red skinned ones seem to grow in shorter clusters with multiple sprouts coming out of one area, and the russet ones are still long but seem to branch out with leaves on the sides. I'm hoping to get more of the purple ones this year, so I'm letting them sprout in my cold room.
For carrots, I planted some rainbow carrots from a local mix, and the atomic red really caught me off guard! They look like strawberry coloured, but they have such a unique taste! I also find the Yellowstone carrots to be much sweeter, while the white carrots were more like a parsnip. Purple ones seem to be a bit stronger and less sweet.
1: Ranch with fries is the GOAT.
2: I prefer Yukon Gold for french fries (and chips). They're so good...
Fun fact: One of the most praised and lauded mashed potatoes ever served on earth are made with waxy potatoes. At the end of the day, a properly prepared waxy mash can give a far smoother and richer taste than a fluffy potato mash.
I use Yukon gold for everything! But now I’m happy to learn what to use for the best dishes . Thank you 💖💖
I love potatoes and happily watched this for great ideas.
Excellent! Really interesting content and a fun presenter. Would love a table at the listing all the potatoes discussed and their properties.
“Potato dance!”
baby potatoes or new potatoes are great with cream and sweet peas (and pearl onions). Being from the south they used to be quite popular. I haven't lived back home in quite a while so who knows these days.
Idahoan here! We love our potatoes :)
I’m loving this video series
These videos are very enjoyable. Chef Cheatham is quite funny at times. 🙂
*The best line of the whole video!!!* 13:00
Loving your videos, Chef!!! So informative and fun
Visiting Amsterdam changed how I feel about Mayo and fries!! True perfection!!!
When are you guys doing a spices guide??
i would gladly hear about ANYTHING from this woman
Yukon Gold is the best! variety. Love them for potato salad!!! My mom and I complain that they aren't as common as they used to be at the grocery store and then she ran into a potato farmer who told her he grows a stash of Yukons for his family & friends.
These videos always remind me of waking up in the morning and instead of watching cartoons, I’d watch Good Eats, it’s very nostalgic
That happy little french fry dance, though
My family recipe for mashed potatoes is peeling and cutting potatoes, boiling them, mashing them, add milk, egg yolk (1 or 2, depends on the size) and, sometimes butter. And when everything has the good texture, we grate some muscat nut.
what do you do with whites?
@@kuroinokitsune Sadly, I throw them out or cook them and give them to my dog. But I've seen a few ways to not waste them and use them in an other way.
@@Geekdujardin1meringue?
@@kuroinokitsune Maybe, I never done meringues, I don't know how to prepare them.
@@Geekdujardin1 well.. you need an oven;)
as a kid, I used to put both Catchup and Mayo on my hotdogs in a bun... I'll have to try it with Fries... but I also love the French way with vinegar...
THIS IS AMAZING. Do onions next pleaseee.
Yes please, onions are amazing!
You have to try papa criolla (phureja) from Colombia. It's a small yellow potato that you add to soup but, better yet, fry!
Who knew that eye candy goes so well with potatoes? Excellent video from many aspects.
The best Potatoe for Mash is Yukon Gold. The best Potatoe for french fried Potatoe Russet Burbank. The upstate abundance is best when roasted in an aluminum foil with oil& herbs
Well, I loved *everything* about this video. Including the McDonald’s rant. Bravo!
Fact: McDonald's fries are overrated
My favorite mashed potato recipe: 2lbs Yukon Gold, 1 medium orange flesh sweet potato. Boil the Yukon Gold with 2 or 3 cloves of smashed or chopped garlic. Boil the sweet potato separately. Add a little salt to the water, as I'm not a big salt person I don't add much, just enough to taste it. When cooked thru but still firm take out, dry and use the ricer. Put the potatoes in separate bowls. I use softened Kerry Gold butter, white pepper so you don't get the colored flakes and Silk Original Creamer since I don't like milk for anything. Add to the two potatoes separately. When ready fold the sweet potato into the white potato like you'd fold in anything while baking. They should be mostly white with the orange streaks in it when done. For me it's the perfect mashed potatoes.
Can't believe that I watched a whole video about potatoes and loved it
Oh great, now I'm in love with this potato maiden
This is on my recommendation for a reason..I love potatoes 🥔😂 in every form, had some today at Denny’s
Yukon Gold is probably my favorite too.
Not what I would quite call a german potato salad, though of course recipes are always a bit individual. As a german, I would say that you would want to not just quadruple you potatos but properly cut them into thick slices. Also, peel them. For some dishes, keeping the peel on is great, but for potato salad it just gets in the way of letting the potatoes absorb the seasoning.
Also: No grainy mustard. A little bit of either dijon or english mustard is gonna be better here. This might also of course be a matter of personal preference, but personally I'm of the opinion, if it isn't a cucumber, don't put dill on it. Instead maybe have a bit of crushed garlic or finely chopped rosemary and extra chives for good measure. Caraway might also be worthy of consideration.
But yeah, you wanna serve it warm and you don't want to let it become too mushy and you don't want mayo in there (though that's a local divide. Mayo in potato salad is fairly common in northern germany and utterly frowened upon in the south).
17:06 Kids, don't do that at home. I'm not trying to be condescending here and I guess an experienced chef like her will have developed a very good feel for the knife, but you don't ever want to cut towards your hand like that. Just put the potato down on your work surface and cut straight down. In fact, don't ever try to cut anything that you are only holding with your hands. Only exception is if you are peeling something but even then it's better to get an actual peeler for that than rather than a pairing knife.
There's literally the term "avocado hands" that describes the ensuing injuries of people trying to pit avocados with a knife whilst holding the avocado in their hands because they saw some chef on TV do it that way.
Cutting boards, people. Using them does not only protect your table, but it also protects you from getting tempted to just casually cut through a squishy little ball of starch that is only backed up by your hands and ending up also cutting your hands and getting lectured in the ER.
Mayo and fries is a 100%, A+ winner! I love fries with mayo. It’s super delicious.
This is a very informative and well made video 👍 I’d just like to add, that German potato salad can in fact include mayonnaise. Potato salad with mayonnaise is more common in the north where I’m from and the potato salad featured in the video is more prevalent in the south of Germany.
In Idaho, we mix mayo and ketchup and call it fry sauce. It's the best thing to eat with french fries, and we should know since we grow the best potatoes.
Nice, will make yukon gold fries tonight because that's what I have in the cupboard.
The float test was a great segment thank you for that