This looks so damn delicious and easy to make. Just had breakfast an hour ago and after watching this my stomach completely forgot about it and is now violently demanding THIS!
They are lovely, one suggestion is baste halfway through the cooking time and just move each potato slightly to avoid them sticking at the end of the cooking time.
I make them for breakfast all the time! They're cheap, they're quick, and they go with poached eggs. I usually use mushroom stock, but chicken works too.
Randomly had this pop up while I was looking for side dishes to go with homemade salisbury steak. Looks wonderful. Also, subbed. I'm way too addicted to Foodtube
Love fondant potatoes. Instead of olive oil for the initial fry, go for goose/duck fat. Chicken stock is traditional but I prefer beef stock with beef meats and vegetarians can go with a vege stock.
tried them from another recipe, used russets but even though browned on top the final product was not crispy tops albeit good potato. Perhaps re-brown the bottoms again for a minute or so? Used cast pan as well
*1* No mention of oven temp *2* I've seen 'em done where *BOTH* sides get golden brown before adding the chicken stock...you kinda "rushed" that step Either way, after seeing a few recipes for them this past week, I'm convinced they'll be a home run once I get to prepare them!
So tasty, I guess I would have eaten them all. Potatoes are great for the stomach (digestion) like every other vegetable that grows BELOW or IN the earth. Onions are to sour so only as a soup. Or boil same amount of squares of red meat fillet in broth, adding a chunk of butter, some bay leafs, freshly grounded black pepper and some sweet paprika (no salt as broth). Let it simmer on lowest heat during 4-6 hours or overnight. Add a sip of red wine at halftime and some sour cream plus evtl. more sweet paprika half an hour before serving maybe with your potatoes. Only have a 1 : 1 translation which is Onion-Meat. Carrots could have been added to your potatoes as also grow under the earth, like beetroot etc. My doctor was the head of Bircher-Benner Clinic. Birchermuesli ìs so famous. He advises only oats but also apples. No Corn Flakes as corn to much starch and nowadays even chemicals + hormones, rice too. Insane what we do to ourselves.
Id always season out of the pan rather than in., you do it nicer than gordon ramseys thou. Whats with the washing machine in the kitchen? You must have heaps of dish clothes and tea towels???
Watched three fondant videos just to make sure I know what I'm doing for Christmas dinner. This was the best -- the smiling potato cinched it.
Janet D nice one Janet! Hope they turn out well for you. Merry Christmas 🎄☺
Clinched
Excellent video! This is one of your most popular videos.
This looks so damn delicious and easy to make. Just had breakfast an hour ago and after watching this my stomach completely forgot about it and is now violently demanding THIS!
Mini Ann Thank you very much. I get that all the time, hence why my belly is ever increasing in size 😂
amazeballs potatoes, I've been missing out!
They are lovely, one suggestion is baste halfway through the cooking time and just move each potato slightly to avoid them sticking at the end of the cooking time.
I already knew this! I still enjoyed the vid and its poached eggs for breakfast. Thank you Adam.
Thank you for the video. I found the recipe online but the video explained it better. Going to try these today.
Enjoy Sarah. I hope they turn out well for you
They are in the oven right now....I'm excited!
Love the little animated potato guy! 😉
Heather That was fantastic, totally made my morning!
Thank you so much for this recipe Adam. They really are delicious and so easy to make and look fantastic and i really appreciate watching your video.
You're welcome Maria😊
I make them for breakfast all the time! They're cheap, they're quick, and they go with poached eggs. I usually use mushroom stock, but chicken works too.
Breakfast lol!
I love this I'm going to try this
What a brilliant but simple idea Adam, i cant wait to try... well done you !!
No problem Steven. Take care bud
@@Adam_Garratt Likewise pal and #staysafe
You literally make everything achievable. 👌🏼👌🏼👌🏼👌🏼
Thank you for the kind words pal. Have a good weekend :)
Randomly had this pop up while I was looking for side dishes to go with homemade salisbury steak. Looks wonderful.
Also, subbed. I'm way too addicted to Foodtube
I’m making these tomorrow!
I hope you enjoy them mate 🙂
Absolutely amazing!!!!
Love making these always add them with a Sunday roast, can't beat them.
Ant Auk awesome aren't they? ☺
How good are they..look stunning Adam..
Scott, you're a gent. Thank you mate :)
That wasn't a bad Yorkshire accent to be fair! Great video, really good presentation. New subscriber
Tried these potatoes tonight......OMG!!
Thankyou
You're most welcome! 🙂
wish I could like it twice!
Thank you for the lesson, going to make this for dinner tonight! Wish me luck lol
Let me know how you get on Jessy 🙂👍
Obviously he did it wrong and is either dead or is a father at the moment... 9 months later
I made these a couple xmases ago. They were delicious. I was actually looking for tater tots and came across this one again
All I can say is "awesome"👏👏🌷
This is how I make em.
Thank you! Hope you're well and safe
I made these a couple of days ago and they were so yum, thanks for sharing.
Awesome! Glad you enjoyed them Wendy 🙂
Looks absolutely delicious going to make these. Thank you 😊
looks easier than I would have thought!
Love your channel!!! I shared this video with two of my best friends.
Thank you Laurence! 🙂👍
Love fondant potatoes. Instead of olive oil for the initial fry, go for goose/duck fat. Chicken stock is traditional but I prefer beef stock with beef meats and vegetarians can go with a vege stock.
I like the duck fat idea.👍
Hi Adam they looked lovely and loved the little animation man going to try them xx
Have to try this. If it turns out good , might do them for T-Day
+ejhickey nice one. ☺👍
Thanks Adam
Ohh can't wait to try these tonight!! 😍
I hope you enjoy them Joanne 😉
Trying your potatoes out!!! They look delicous!!!
Ingrid Suhr Thanks Ingrid hope you enjoy! 😊👍
Looks perfect. Love your channel.
Thank you 😊
Hi, only come across your channel today, I love it. You are brill. Xxx
Thank you Julie! 🙂❤
Great potato guy
Thank you🙂
Hiy Adam.
Another great video altbough could see the link for the pan??
Thanks
I can't post links on the channel, but this is the code to find it on amazon B0817828D5
Please if you wanna make fondant patatoes then slice dem evenely ... and for a tip confit them first and then roast them on the pan.
haha,,, love the sticky bottom and cute happy face.. awesome recipe
Excellent!!!
4:45 my nickname in high school
🤣🤣
Hello Adam. Can I make these using a vegetable stock. Thanks for another great video. Alan B.
Yep, they'd be fine with veg stock. Thanks Alan 🙂👍
tried them from another recipe, used russets but even though browned on top the final product was not crispy tops albeit good potato. Perhaps re-brown the bottoms again for a minute or so? Used cast pan as well
Im gonna eat it... i dont even care! Lol
*1* No mention of oven temp
*2* I've seen 'em done where *BOTH* sides get golden brown before adding the chicken stock...you kinda "rushed" that step
Either way, after seeing a few recipes for them this past week, I'm convinced they'll be a home run once I get to prepare them!
He did say the temp, its 400f
Start with the smaller end of the potato on top... less work shaping them up.
Really liking your content mate! Just stumbled across your RUclips page and have thoroughly enjoyed every video so far. Keep up the great work!
Cheers mate! Appreciate the support
Where's my roast taties 😆😆😆😆 LOVE it ❤🙋
The washing machine/dryer in the kitchen is interesting.
yes, It's normal to us brits, but I hear in other countries like Germany they are in the bathroom! which makes sense really haha
I'm going to try your fondant potato recipe for Thanksgiving dinner. Will report back later, but I've no doubt that all will go well! Thank you, Sir!
i hope they turned out good for you mate!
New camera? Video was great, they look delicious!
Nope, same camera, probably good light today, chap 😉
loved this video, tell me what animation program did you use when you animated the face on the sliced potato !! 🙂
Animated myself frame by frame. Took ages to do haha
If I'm making beef shall I change it to beef stock?
You can use either. Up to you 😁
Can you replace the butter with a sunflower spread? My other half is dairy free
So tasty, I guess I would have eaten them all. Potatoes are great for the stomach (digestion) like every other vegetable that grows BELOW or IN the earth. Onions are to sour so only as a soup. Or boil same amount of squares of red meat fillet in broth, adding a chunk of butter, some bay leafs, freshly grounded black pepper and some sweet paprika (no salt as broth). Let it simmer on lowest heat during 4-6 hours or overnight. Add a sip of red wine at halftime and some sour cream plus evtl. more sweet paprika half an hour before serving maybe with your potatoes. Only have a 1 : 1 translation which is Onion-Meat. Carrots could have been added to your potatoes as also grow under the earth, like beetroot etc. My doctor was the head of Bircher-Benner Clinic. Birchermuesli ìs so famous. He advises only oats but also apples. No Corn Flakes as corn to much starch and nowadays even chemicals + hormones, rice too. Insane what we do to ourselves.
.... What
Came over cuz I saw your comment on Byron Talbot's video. If I'm honest yours look way more soft than his! Yum!
+Becky F. Haha! Thank you Becky, don't tell Byron though! 😮 merry Christmas to you ☺🎄👍
nice change fondant potatoes
+gary beavan thanks Gary!
Great
Doing these with duck breast tonight hopefully will be good, bit nervous lol
Ooh good choice. Let me know how you get on
Could you use demi glace or veal stock? I dont imagine it would change the cooking process, but I just thought I ask
Absolutely 😋
Fab! Thanks! :-)
Nice one 🙋
You know it Brenda! 😉❤
The potato had me rushing to the like button
Potatoes are the best right?
@@Adam_Garratt 😊they really are☘
What's the temperature of the oven? Can't wait to try this!
Oops found it, 400 F.
Crackin turn out again brother😉
Cheers pal! Oh and congrats on 600 subs, you'll be at 1k soon!
Adams Eats cheers brother lets hope its not to long eh 😉
I kind of want to make these and bring these to a dinner, but i feel like these need to be served super fresh. am i correct? any recommendations?
They are better served fresh yes. You will lose the crispness, but you'll still get the flavour.
what's the oven temp?
About 190c or 375f 😊
Awesome Thank You, I'm gonna try it today!
Very nice. Do you or have you worked in restaraunts?
Thank you. Nope never, I'm a self taught home cook my friend.
What was the oven temp ???
I'd say about gas mark 5 190c/375f but ovens vary so just keep an eye on them 🙂
Thank you Adam I’m trying them tonight
Less hair and more beard version of jamie oliver ...nice dish .. kudos to you...
Oven temp?
About gas mark 5/190°/375°f
sounds like korg from thor ragnarok lol
My name is Korg. I'm kind of like the leader in here
Trying to listen. The music does not help.
👍
Calm down mate calm down lol
That potato watching was creepy!
Id always season out of the pan rather than in., you do it nicer than gordon ramseys thou.
Whats with the washing machine in the kitchen? You must have heaps of dish clothes and tea towels???
It's a thing in the UK. We always have a washing machine in the kitchen. It makes zero sense when you think about it though 😂
You bugger!Trowing that cute little smiling potato in bag with bits'n bobs? :-/ No soup for you! ;-)
🤣🤣
I didn't care for these...mine didn't stay crisp. once the chic stock went in they softened up so it was just like a potato after that...
Try cooking on higher temp or less the stock
Also use russet tats
😂😂😂 #FudgeyBottom
lol ez
E by gum, those tatties look reit gradely lad.
haha thanks Neil
Why didn’t you also film you making the bone in pork chops and peas and the pan made sauce? Liar
Because the recipe is for the fondant potatoes not the other things that went with it. What did I lie about?