How is it, that when confronted with 2 extra large russet potatoes, I think "I could never eat all of that", but when confronted with 24 crispy potato poppers I think "I'm not sure that will be enough for me in one sitting".
Chef John, very nice recipe, being Irish from rural Kentucky this recipe is a staple. 2 tips, when grating potatoes, carrots, etc... buy 4 metal thimbles & use on your fingers of the grating hand on the box cutter & no finger slices missing, to remove the potato moisture place a couple of paper towels under the perforated basket of a salad spinner & crank 3 minutes,( absorbs the water) a $ 10.00 plastic item from Walmart & can be used for more than salads/greens, hope that helps everyone for prep
@@wendybonney5815 ma'am, you are very welcome, God bless you & your kin also, using the word kin or kindred I assume you are from the south, me also, 58 yr old Irishman & my wife & I have 5 grown children & 5 grandchildren & I'm from rural southeast Kentucky, you are from ? You need not answer if you don't want to with all the nuts out in the world these days.
I am the person who always grates their finger, so on Amazon I found these cut-proof gloves, and I wear one of those with a plastic kitchen glove over it so the cut-proof glove doesn't get messy (it's like a cloth material), and now I can shred and zest all of my food down to the very end. Highly recommend!
Try using a salad spinner instead of a towl and a heaped teaspoon of corn starch instead of the flour for the given amount of spuds (for those of you whom are gluten free). Thats how i make my swiss style rösti. 😋
@@naurrr While that is certainly an option, it amuses me a bit that you'd spend all that effort to wash off excess potato starch only to add more potato starch.
Really? How can you not be annoyed or at least a little irritated by his super weird intonation? His voice is going up for no reason in the weirdest spots in some sentences.. Even as a non-native speaker it is driving me crazy :D
@@floriannadler Oh it has the opposite effect on me since it's so unique. Most people talk on autopilot and have their tics. Chef John though is immune to this and I love him for it.
This guy. Talks like his script. Was made by a 1st grade child. Who is still learning punctuation. And puts periods. In random places. Either that. Or he's reading. 3" x 5" index cards. And has to read. 3 words at a time. It drives me nuts. But I like the recipes. So I watch his videos. On mute. With closed captions.
"don't feel like you have to go all the way down to the last shred of potato, even though i did, and i'll be a little disappointed if you don't as well." that is right out of the book of "Advanced Techniques for Raising Children with Psychological Problems".
You should definitely try. I found that i’m way more successful in cooking when I follow Chef John’s recipes while watching his videos. They give a right vibe.
@@VladimirGorev Yeah, I've made a bunch of his dishes and my family thinks I'm like a Michelin star master chef now. 🤣 Seriously, I've learned so much from Chef John @Food Wishes, and my cooking skills have improved dramatically. If you watch this channel and don't cook the recipes you are really missing out on both amazing food and culinary experience.
This is a delicious AND versatile recipe! One can add various spices, like smoked paprika and completely change the flavors. Also, we'd love those with tzatziki on the side!
Several times throughout the recipe narration had me unabashedly smiling and giggling. That’s what I love about this channel, the surprise laughs interspersed with an awesome recipe. Thanks Chef John ✌🏻✌🏻
I almost peed when you said "You know what else is easy? Grating off a fingertip!". Ive never done the finger tip but took the chunk out of a knuckle once.
*OH MY!* I have just found this channel. Am looking at my 2nd recipe....and _I'm smitten!_ These all look *sooooooooooo good!* _(and easy!)_ With today's difficult times, we all still need to eat -- and what better way to bring some *JOY* into Life than with delicious nutritious home-made food! _Thanks for lifting my day!_
these were freaking awesome and everyone is always asking me when im gonna make these again they love em, however, i got this recipe confused with your Potatoes Romanoff recipe and baked these instead of using raw potato as illustrated so well here. and guess what....they are amazing! baking them 1st and then doing the rest they are a hit. i think this is how great dishes are created, by mistake! thank you!
Chef John, I've only recently found your channel and have been binging every video. Your recipes are truly consistently fantastic, my favorite so far is the Lebanese mountain bread
These look really good. I have made potato pancakes before, but never in a muffin pan. One change I want to recommend, using potato starch instead of flour. I've used both, but ifind that the potato starch makes them crisper, and, it also makes them gluten free. Just an idea. Good video 👍
I feel bad that I've only taken the time to make a couple of your recipes, but they've always been absolute winners. This one, I definitely need to try next!
thank you as always, Chef John!...your videos are always so terrific. And for a lot of you Americans out there? Poutine is fairly popular all over North America right now but you AIN'T had poutine until you go to Quebec. :) They have 'chip wagons' in Quebec like alot of states in the US have 'taco trucks. Because their laws are different concerning raw milk, (and from a few centuries of cheese making experience on the continent) it's the cheese curds that really make the poutine. That, combined with fresh cut 'home fries' and genuine gravy?....Lord...sure it's junk food but the experience is sublime :)
Man, these look incredible! I think I'd also grate in a small onion for that classic potato pancake taste, but either way definitely trying this soon :)
One can never get too many potato recipes or for that matter too much potato anything! I will make these in the morning, . I love latke cakes, this reminds me a bit of them.
Your cooking is always so down to earth and you can feel the passion each and every time. Really appreciate what you do. You've been a huge part of me learning how to cook and now, I can barely get any rest cause my family always wants me to make something now. So from the bottom of my heart, Thank you
I love to watch you, and I do every night before I go to sleep. Your voice is very soothing and puts me to sleep. (excuse me Michele) . You are my favorite chef and I am always inspired for next day's menu. I wish you so much luck in all your projects.
I think I’d like to try adding some finely chopped jalapeños for a little more heat. Maybe top them with sour cream and raw bell pepper? If you alternated red and green peppers they’d be a pretty (and very easy) appetizer for the holidays. 😁
In Wisconsin, apple sauce and potato pancakes are a match made in heaven. . We just made a batch of apple butter. These potato poppers will go great along side the apple butter. Thanks Chef John!
You can also squeese the grated potato in hand fulls, it forms little balls that you can just fry or bake like that or pull apart. If you don't want to use a towel.
Long time watcher, first time commenter. This recipe is an amazing compliment to breakfast, lunch, dinner, and the adventurous dessert creator. (I am not opposed to potato’s for dessert, and if you have an idea, let me know). I knew this recipe was going to be great, and then I took a bite….we had it with ranch spiced sour cream and green onions. How could something this simple, be so good??
This is just what I was looking for! Your clear presentation made it look so easy. I make cooking videos too and I’m always looking for recipes & cooking tips. Thank you for teaching me something new. I hope we can learn from each other!
Just bought a mandolin, and in a video I came across showed safety gloves... got them & love them. I add a folded paper towel, so no need to rinse or wash the gloves. When I worked in a bakery making garlic bread, we had to use safety gloves when cutting the bread in half.
I made this to go with our New Year's Eve fillets. Because there are only two of us and only one potato, I tried halving the recipe. It came our crisp and delicious but there are things I'd do differently next time. I needed to make them full size instead of spreading them out too thinly. Despite lots of butter, they stuck a bit, so I'll try parchment muffin cups next time or PAM. They were a little salty but that may be because I didn't measure out the cheese accurately. I couldn't find our cayenne so I used a pinch of ground up dried chili powder I made. It usually has a kick like a mule but I could go up to half a teaspoon. We watch a lot of your videos and enjoy your presentation and sly humor. Plus, we get to try some delicious recipes.
First time I’ve seen your videos. Something about your cadence and inflection is simultaneously maddening and hypnotizing… kind of like an intermittently more upbeat Tom Bodet from the motel 6 commercials. Don’t change a thing 👌
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Chef John, you make the world a brighter place! Thank you.
100% true
How is it, that when confronted with 2 extra large russet potatoes, I think "I could never eat all of that", but when confronted with 24 crispy potato poppers I think "I'm not sure that will be enough for me in one sitting".
Exactly. 😂
Hahaha...right. Kinda like having a big meal and you say "I couldn't eat another bite" but there is ALWAYS room for dessert.
And I noticed Chef John made a pretty good dent in the pile before the video was over!
@@troye.1309 Different stomach for dessert 😉😋
@@troye.1309 its nore physical than physiological. Your stomach expands when it meets glucose
"And that is what we call in the business 'a mixed message'" had me laughing so hard
His voice going high and low had my dog looking left and right til the end of the video.🐕🦺😆😅😆😂
@@junkyard-p1s [tttt33t ttt tt 3t
The humble potato..always makes my heart sing.
Chef John, very nice recipe, being Irish from rural Kentucky this recipe is a staple. 2 tips, when grating potatoes, carrots, etc... buy 4 metal thimbles & use on your fingers of the grating hand on the box cutter & no finger slices missing, to remove the potato moisture place a couple of paper towels under the perforated basket of a salad spinner & crank 3 minutes,( absorbs the water) a $ 10.00 plastic item from Walmart & can be used for more than salads/greens, hope that helps everyone for prep
Brilliant, thank you.
@@wendybonney5815 ma'am, you are very welcome, God bless you & your kin also, using the word kin or kindred I assume you are from the south, me also, 58 yr old Irishman & my wife & I have 5 grown children & 5 grandchildren & I'm from rural southeast Kentucky, you are from ? You need not answer if you don't want to with all the nuts out in the world these days.
@@stevelogan5475 Much obliged, God bless you and your kin too.
I always appreciate your tips, Steve. Particularly the thimble tip, though I might get a bigger one for my thumb too !
Ma'am, thank you for your thumbs up reply my friend ( no pun intended, lol), enjoy your weekend & God bless you and your kin also my friend
"Grab from the bottom." That's genius! Never even considered how that could impact uniformity of cooking and flavor. Thanks Chef John, again!
I am the person who always grates their finger, so on Amazon I found these cut-proof gloves, and I wear one of those with a plastic kitchen glove over it so the cut-proof glove doesn't get messy (it's like a cloth material), and now I can shred and zest all of my food down to the very end. Highly recommend!
I need this guy to narrate my life. It would be interesting amusing and calm at the same time. 😁
Try using a salad spinner instead of a towl and a heaped teaspoon of corn starch instead of the flour for the given amount of spuds (for those of you whom are gluten free). Thats how i make my swiss style rösti. 😋
potato starch is also a great option! i use it for latkes and gratin and stuff too.
Wow, don’t hold back RUclips Account.
@@naurrr While that is certainly an option, it amuses me a bit that you'd spend all that effort to wash off excess potato starch only to add more potato starch.
@@iwantcookiesplz9444 I was wondering the same thing lol
@RUclips Account
Get up from the wrong side of bed? A bit rude.
To get the shredded potatoes dry a salad spinner works great.
As charming as ever. I never get tired of listening to this man talk.
Really? How can you not be annoyed or at least a little irritated by his super weird intonation? His voice is going up for no reason in the weirdest spots in some sentences.. Even as a non-native speaker it is driving me crazy :D
@@floriannadler Oh it has the opposite effect on me since it's so unique. Most people talk on autopilot and have their tics. Chef John though is immune to this and I love him for it.
This guy. Talks like his script. Was made by a 1st grade child. Who is still learning punctuation. And puts periods. In random places. Either that. Or he's reading. 3" x 5" index cards. And has to read. 3 words at a time. It drives me nuts. But I like the recipes. So I watch his videos. On mute. With closed captions.
"don't feel like you have to go all the way down to the last shred of potato, even though i did, and i'll be a little disappointed if you don't as well."
that is right out of the book of "Advanced Techniques for Raising Children with Psychological Problems".
And finger-print free hands !
@@lindainparis7349 The scar tissue only improves your grip
@@EricLeafericson And keeps you off the grid (dle).
Try these with lingonberry jam and bacon. Delicious Swedish husmanskost.
Yummy
@RUclips Account
U sound gross
Chef John = recipes 🤝 entertainment
I can't get over how much I enjoy this dude's narration style. The little uplifts, the pacing...it's weird but in the best way possible.
Chef John is always so charming. I don't even cook the recipes but I love watching him cook!!
Same here! 😂
You should definitely try. I found that i’m way more successful in cooking when I follow Chef John’s recipes while watching his videos. They give a right vibe.
@@VladimirGorev Yeah, I've made a bunch of his dishes and my family thinks I'm like a Michelin star master chef now. 🤣
Seriously, I've learned so much from Chef John @Food Wishes, and my cooking skills have improved dramatically.
If you watch this channel and don't cook the recipes you are really missing out on both amazing food and culinary experience.
Chef John’s recipes are always fun to try! This channel has been invaluable…
yezz sir
I practically live by it. His N.Y. sunshine cheese cake has made me a local hero, thanks chef John !!!!
Loved that he was woofing them down as fast as possible at the end. Yeah, those would last about 10 minutes with me too.
This is a delicious AND versatile recipe! One can add various spices, like smoked paprika and completely change the flavors. Also, we'd love those with tzatziki on the side!
this is the move. genius
@@pendalink lol thanx!
Skipping the paper towel explosions to go directly to cloth towel shows personal development and growth 😀
“And we’ll shock the world by adding a few shakes of cayenne” 😭😭😭
Chef John failing to use cayenne is a sign of the Apocalypse...
@@TrueMeridian p
Chef John is on the Cayenne board of America isn't he? :D
I sincerely wasn't expecting it
Asked my daughter, "What would Chef John do?" I was let down. She didn't know.
Several times throughout the recipe narration had me unabashedly smiling and giggling. That’s what I love about this channel, the surprise laughs interspersed with an awesome recipe. Thanks Chef John ✌🏻✌🏻
the more potato pancakes I can consume in one sitting the better
until your heart gives out.
The stacking is what really won me over for this.
after all, you are the teeny bopper
of your pancake potato popper
"Mix this very thoroughly with our fingertips, using a fairly gentle, thoughtful, and dare I say loving touch..."
Chef John rocking the Deadpool.
you are so lucky to have such a beautiful kitchen to work in.
Food Wishes is what we need in these terrible times . So wholesome , fun and helpful. Thanks 😊
I love that terminology - " . . . and as magnificently crustified . . ." sounds mouthwatering! Recipe looks marvelous - and no frying mess. Thank you!
We can always tell when Chef John hits one out of park it's when quality control goes into extended play mode. Thanks Chef John!
“…Patti Smith of patty width.” Brilliant!
I knew I held onto my mini muffin tins for a reason !
I almost peed when you said "You know what else is easy? Grating off a fingertip!". Ive never done the finger tip but took the chunk out of a knuckle once.
Sort of like Latkes without the frying. I like that I can pop these in the oven while preparing the rest of a meal.
I agree - I love latkes but alway feel like I need to hover over them. But maybe that’s my hindbrain making sure I get more than my fair share. 🤣😁
This has no eggs and he added the 🧀
@@omg-bh4pg hence the term "sort of like".
Now that looks good and simple. Thank you
*OH MY!*
I have just found this channel. Am looking at my 2nd recipe....and _I'm smitten!_
These all look *sooooooooooo good!* _(and easy!)_
With today's difficult times, we all still need to eat -- and what better way to bring some *JOY* into Life than with delicious nutritious home-made food!
_Thanks for lifting my day!_
Well, as a fan of crispy potatoes with both sour cream sauce and mayo dip, I'm certainly making these soon.
these were freaking awesome and everyone is always asking me when im gonna make these again they love em, however, i got this recipe confused with your Potatoes Romanoff recipe and baked these instead of using raw potato as illustrated so well here. and guess what....they are amazing! baking them 1st and then doing the rest they are a hit. i think this is how great dishes are created, by mistake! thank you!
Chef John, I've only recently found your channel and have been binging every video. Your recipes are truly consistently fantastic, my favorite so far is the Lebanese mountain bread
It's always exciting when one learns from one's past mistakes: papertowels vs kitchen towel!
Hello
Lol...."and that's what we call in the business a mixed message...lol.....love Chef John! This dish looks soooo Fab-licious
These look really good. I have made potato pancakes before, but never in a muffin pan. One change I want to recommend, using potato starch instead of flour. I've used both, but ifind that the potato starch makes them crisper, and, it also makes them gluten free. Just an idea. Good video 👍
and potato starch is gluten free, Yay!
OMG! Can’t wait to try this.
That would be worthy of second breakfast
Already planning on making Chef John wings today. This is now also on the list. Yum!!!
I feel bad that I've only taken the time to make a couple of your recipes, but they've always been absolute winners. This one, I definitely need to try next!
If folks like some sinus cleaning heat, these are great dipped in a little wasabi
Got me wanting one of them now. Or more than one. Maybe the whole stack.
thank you as always, Chef John!...your videos are always so terrific. And for a lot of you Americans out there? Poutine is fairly popular all over North America right now but you AIN'T had poutine until you go to Quebec. :) They have 'chip wagons' in Quebec like alot of states in the US have 'taco trucks. Because their laws are different concerning raw milk, (and from a few centuries of cheese making experience on the continent) it's the cheese curds that really make the poutine. That, combined with fresh cut 'home fries' and genuine gravy?....Lord...sure it's junk food but the experience is sublime :)
We have deep-fried cheese curds here in Wisconsin. And the raw ones that squeak between your teeth when you eat them. It is Wisconsin, after all.
@@AmandaFromWisconsin those are the best!! :)
I'm going to make these tonight for dinner. They're like hash browns but better!
I've been having good results using a salad spinner to extract the water from the (grated) potatoes. This is a great recipe!
Going to Have to try these. my mouth is watering
I love this recipe. My german mother dried the potatoes in a kitchen towel also. Fond memories, thank you.
We love you chef John, you are an amazing Human and an honorary Cajun!!!!
Half as tall but twice as good? You can't argue with the math!
That's what my 5' 1' wife always told me too!
Hello
Man, these look incredible! I think I'd also grate in a small onion for that classic potato pancake taste, but either way definitely trying this soon :)
Wow great idea thanks.
I have a feeling this is going to become another staple in my house lol. Several of Chef John's recipes already have.
Hello
After liberally coating my nice clean stove in hot oil spatter yesterday while making latkes, I do believe I will give this a try.
Fantastic job editing out the double dips!
I'm going to make this for sure. Thank you. ❤
This is a must make!!!! Heart Thank you Chef! Been so bored with my food prep lately.... this will be fun!
Hello
One can never get too many potato recipes or for that matter too much potato anything! I will make these in the morning, . I love latke cakes, this reminds me a bit of them.
These are wonderful. If you are a normal home cook who only keeps salted butter, perhaps reduce or omit the salt
They look so good. Gonna make them tomorrow. Thank you for the upload!
yes potato pucks for Canadians, I love it and they look like they would be awesome for a poutine!
Another great recipe 😋
Your cooking is always so down to earth and you can feel the passion each and every time. Really appreciate what you do. You've been a huge part of me learning how to cook and now, I can barely get any rest cause my family always wants me to make something now. So from the bottom of my heart, Thank you
Chef John is a magician. Watch him make those Crispy Potato Pancake Poppers disappear before your very eyes!
I love to watch you, and I do every night before I go to sleep. Your voice is very soothing and puts me to sleep. (excuse me Michele) . You are my favorite chef and I am always inspired for next day's menu. I wish you so much luck in all your projects.
Thumbs up for Chef John's mixed message. lol
or, you know, half a thumb.
Bloody band aid swaddled thumbs😹
You know you are done when the food turns red... works for potatoes and any kind of cheese - basically anything you grate
Mmm dipped in the yolk of the over easy egg! Oh ya gonna go make these now!
"Never let the food win." Oddly, this is the werewolf credo.
I like it when you make vegetarian things. Can’t wait to try these!
@Mr. Cool yes. Not vegan, though.
I think I’d like to try adding some finely chopped jalapeños for a little more heat. Maybe top them with sour cream and raw bell pepper? If you alternated red and green peppers they’d be a pretty (and very easy) appetizer for the holidays. 😁
You have the best recipes, Chef John. I follow the recipe and the results are just like the video every time. Thank you!
In Wisconsin, apple sauce and potato pancakes are a match made in heaven. . We just made a batch of apple butter. These potato poppers will go great along side the apple butter. Thanks Chef John!
Like the caviar add. Sounds fantastic.
These are beautiful! Can't wait to make them. I'm going to add grated onion to mine. Thanks for this recipe.
Chef John, love your humor!!!!!!!!!!!!!! I have made your soup recipes so I will have to try this recipe! Thanks for sharing your expertise. Diane
Oh wow that looks awesome! As Latkes (potato pancakes) are my favorite food to eat on Hanukkah, this is very well done. 👍
Jordan that's what this recipe reminded me of right off the bat. Love me some potato pancakes with sour cream and applesauce🤗🥔🍎
Why wait for Hanukkah?
@@rudra62 Well my family doesn't just eat them only on Hanukkah, we love to have them on Rosh Hashanna and occasionally on Passover.
You can also squeese the grated potato in hand fulls, it forms little balls that you can just fry or bake like that or pull apart. If you don't want to use a towel.
Long time watcher, first time commenter. This recipe is an amazing compliment to breakfast, lunch, dinner, and the adventurous dessert creator. (I am not opposed to potato’s for dessert, and if you have an idea, let me know). I knew this recipe was going to be great, and then I took a bite….we had it with ranch spiced sour cream and green onions. How could something this simple, be so good??
Love you chef john
Pro tip: don't use wife's good kitchen towel to squeeze out the starch. Don't ask me how I know.
😊 Agreed. Looks like I'm having potatoe pancake poppers for tomorrow evening as a delicious Saturday night snack. Thanks for another great upload 👍
What an amazing Potato recope!! EPIC is the right word for this....
I don't think I've ever enjoyed 'listening' to a recipe quite so much!
This is just what I was looking for! Your clear presentation made it look so easy. I make cooking videos too and I’m always looking for recipes & cooking tips. Thank you for teaching me something new. I hope we can learn from each other!
Just bought a mandolin, and in a video I came across showed safety gloves... got them & love them. I add a folded paper towel, so no need to rinse or wash the gloves. When I worked in a bakery making garlic bread, we had to use safety gloves when cutting the bread in half.
Easy Latkes. This is genius! I'm going to serve them as traditional latke with apple sauce! Yay, no more frying.
potato poppers look Delicious as do the apple Tarts, will try both
I made this to go with our New Year's Eve fillets. Because there are only two of us and only one potato, I tried halving the recipe. It came our crisp and delicious but there are things I'd do differently next time. I needed to make them full size instead of spreading them out too thinly. Despite lots of butter, they stuck a bit, so I'll try parchment muffin cups next time or PAM. They were a little salty but that may be because I didn't measure out the cheese accurately. I couldn't find our cayenne so I used a pinch of ground up dried chili powder I made. It usually has a kick like a mule but I could go up to half a teaspoon. We watch a lot of your videos and enjoy your presentation and sly humor. Plus, we get to try some delicious recipes.
Yum, Yum going to be making these with fresh garden potatoes, and some diced onion.
You are the King, not the pauper, of your potato pancake poppers
Looks very tasty! I will definitely try it.
Oh my goodness so simple so easy so delicious looking I can't wait to try it😍😍😍😍😍😍😍😍😍😍😍😍
First time I’ve seen your videos. Something about your cadence and inflection is simultaneously maddening and hypnotizing… kind of like an intermittently more upbeat Tom Bodet from the motel 6 commercials.
Don’t change a thing 👌
Chef John, I want to let you know if you see this, that I used your reheating method for French fries the other day and they were delicious!
“I am the Patti Smith of my paddy width.”
is my new life mantra.
I used a hand ricer to squeeze out the water. It makes it easier!! Just thought I'd mention it!!
Another great idea ,I’ll use the fine sieve on my ricer.