Best way to cook a potato: pommes paolo!
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- Опубликовано: 14 дек 2020
- Hey guys, in this video I will show you how to make pommes paolo. It's by far the best way to prepare a potato, it's crispy on the outside & soft and delicious on the inside. I think it's a great recipe! I learned it back when I was still a student at the Amstel Hotel in Amsterdam and so far I have never tasted a better potato preparation.
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Enjoy making this recipe!
Ingredients:
8 waxy potatoes
Goose fat
Couple springs of thyme
Natural oil
Flaky salt
Bon appetit! 
Хобби
This looks delicious! I'm going to try this for sure! Thanks!
Ahh, so this is pommes paolo. I've been a chef 15 years and I've never seen them to be honest. They look delicious. I'll give them a go. Another great video, Jules!!
Thanks Nick! Really appreciate it!
You have the best videos!
Made it today top notch
👏👏👏😍😍Wow… amazing! Thanks chef!
Glad you liked it
Dank je Jules! Ik ga het proberen!
Class Jules cant wait to have a go. Looks beautiful aswell.
Thank you Carl, hope you like it!
Absolutely the best way to cook a potato. Grazie mille
Thanks!
Thanks chef 👏
Love It!!!!
Thanks!
They look insane man!
Thanks!
Looks amazing! Any advise on making these without the metal cups, i’m thinking of using this recipe for a dish i’m making around christmas. Also how much goose fat do you use?
What temp do you take the oil to when frying the potatoes in the cups?
Once they cool a bit, does the stack stick together? I wondering if once laid on their side they fall apart?
As I don't have the moulds you are using - could I bake it in the oven in moulds were I'm able to turn of the bottom of the moulds? OK, with lower fat.
Hi chef. Great video as usual. Can you please inform me where you got the cups you used for cooking the potatoes? Thank you
Mee too! Are that small pudding moulds? It looks so...
Good video dude
Hi chef, can we deep fried this in deep fryer? will it fall apart?
Sublime !
Ou trouver des pots en métal comme ceux de la vidéo ?
Hi there can you tell me the size of your metal baking cups or dariole molds. I bought some online and they ended up being way to big was wondering if you could tell me the height and width so I don’t make that mistake again. Thanks and as always looks great.
I’d like the answer to this question too!
Hi chef, thanks so much for this recipe, the potatoes look amazing! Was just wondering why you chose to cut the potatoes into rounds before cooking, instead of after like how most people make potato pave. Understand that pommes paolo is a different dish, but would you say this technique has an advantage over that of potato pave? (i.e. arranging oiled slices of potato in a loaf pan, baking until cooked, then slicing into servings and deep frying)
exactly what i was wondering about: Is there a real difference between pomme paolo and pomme pave? I think potato pave typically has to be heated and then cool down for 6 hours ( under pressure of another pan) right. But it can also be made using duck fat. So perhaps the main difference is that paolo is more a confit than potato pave? just my 2 cents.
Thanks Jules. I guess with hasselback potatoes you could achieve something similar, but with with less effort.
Hi, is there an alternative to goose fat?
Hello Jules, i've noticed that you used pomme paolo in another dish recipe (Truffle chicken dish). Considering all the steps it takes to prepare pomme paolo, do you simply prepare it in advance ? then put it in the oven 5min to heat it up before serving ? Or do you simply cook it last ? (let's say you want a pomme paolo with a salmon or chicken, how do you organise yourself to make sure that the meal is warm when you serve it ? Or just fry them in the goose fat at the last moment ? Thanks
Frying them at the last moment is definitely better, but it can indeed be quite stressful. You can fry them like three hours before hand and warming them up at let's say 190 degrees Celsius for 4 minutes. Just to make the outside crisp again and also give the inside some heat, but not to much so it dries out
Thanks Chef. Quick question can you make ahead and reheat? I don't see why that wouldn't work???
Chef, what can substitute the metal cups, as I have no idea where to get them!?
❤ it
looks amazing!! for sure it require good patience... :D & what can be a substitute for goose fat??
Thanks! You can also use clarified butter
lovely! Where did you get those metal baking cups from?
I bought them at a local shop in Amsterdam called “duikelman”
Their also called dariole molds
@julescooking , where did you get those little metal ramekins ?
I bought them at a local shop in Amsterdam “Duikelman”
For how long do you boil the potatoes?
Hi Jules, where can I get these little cups,maybe you konw?
It’s wonderful I want to try right now! but i have one question! which ingredients replace goose fat? Because my country don’t commonly use goose fat
Thank you! Maybe you can use clarified butter or a beef fat
Rendered chicken fat would be amazing
Is it OK to leave the bits of my finger tips in the potatos, or should i pick those out?
Hi Jules,
What can I use as a substitute for goose fat? Is something like butter or ghee okay?
I would then indeed use ghee, enjoy!
Where do you get the metal cup
Bought them at a local store
Hi Jules
Can i use butter or gee instead of the goose fat?
I would use gee because there’s to much liquid in butter
Any substitutes for goose fat? It's hard to get them where I am!
Maybe any other animal fat or otherwise clarified butter
Where can I buy those little metal cups from Jules?
There should be an amazon link below..
Great looking recipe. Anyway this can be made by avoiding the goose fat ? Any vegetarian goose fat substitutes you could recommend?
Merci
Try clarified butter, very delicious!
@@JulesCookingGlobal Thanks very much !
Can you post a link for the metal cups and goose fat?
Hi Melanie, I bought both at a local store in Amsterdam. But I’m sure you can find them online
Do you have an idea where? On Amazon I can’t find them 🙈😂
Or maybe the volume of your cups?
Can’t find them on Amazon, but maybe this helps www.bol.com/nl/p/patisse-timbaalvormen-8-x-6-5-cm-staal-zilver-4-stuks/9200000086153248/?Referrer=ADVNLGOO002032-G-110747878530-S-1245399783992-9200000086153248&gclid=EAIaIQobChMIoefKqtCh7wIVmrp3Ch0qYglsEAQYDSABEgKcz_D_BwE
Could you substitute clarified butter for the goose fat if you're vegeterian?
Ofc
so its like a pom anna with goose fatt isted of butter?
Well not really, this is really nice and crispy on the outside and soft on the inside. Every slice is like the best potato chips you have ever had
Great recipe. What is a vegetarian alternative to goose fat that would work??
Vegetarian goose
Clarified butter
All dishes are very beautiful, you are great. But the music is loud
Wooooooooooooooowwwwww
Thank you!
@@JulesCookingGlobal You left me speechless. Great job!
Can't I use fryinig oil instead of goose fat?
I would use clarified butter then
Any substitute for the goose fat?
I have never tried it without goose fat, but maybe clarified butter? Let me know if you tried it, I’m curious now!
Maybe lard? Or even strained chicken or bacon fat. You probably will find duck fat in a gourmet market. Goose is hard to come by in the US., so I will have to experiment with a different fat.
Duck fat is best, but the important thing is that it's fat. You could even do it with olive oil, if you don't mind smoking up your kitchen.
How would you do this in a vegan way?
Very nice job. I like good job.
If you want, I can send you something special, from my own field...far, far away from European...it has an 3000years history.
From Crissier, to Lyon and Roanne...some nice gastro use it.
:)
That’s so cool!
I came for the potatoes, i stayed for the goose fat!!
Haha great to hear James
they named a way to cook potatoes after me
You're a legend that's why
Really. They might be great but life is too short. I will stick to the perfect chips by Tom Kerridge as my line beyond which I will not go.
this turns into an unecessarely mega expensive potatos.
Anyway i can do this without the cups
Hi! You can fry the without, but the end result is better with
Goose fat?
I’ve never seen as much goose fat in one place.
Sure worth it!
What is goose fat chef??
Fat from a goose, you can also use clarified butter
@@JulesCookingGlobal thanks a lot, loved all your videos, please do more of vegan
These aren't the tater tots I ordered
Videos are informational and worth watching but please, please, please do not use that crappy music, maybe just use no music?
Don’t EVER use a mandolin without a holder for the vegetable - if you want all your finger tips
This is a drawn out, laborious way of achieving what is supposed to be a simple dish. There are a few other videos on RUclips that demonstrate clean, fast, non-contraptive execution of this simple creation. What we have here is turning an ant hill into a mountain.
needs a bit more oil and fat I think......
Haha get what you mean Darren, but trust me it’s so worth it! And really it’s as fat as normal fries
You know what this really needs? More goose fat
So horribly impractical for the average person.
Yup
Lol. No shit hero. It's not intended to be a practical weeknight meal.
It s a useless way to cook potatoes
it's a LOT of fat though
It may seem so, but it’s just like deep frying