who cares if they ask for subs? the channel has 2k subs as a result instead of millions. you think your compliments and "i subbed because they didnt ask for it" matters? get over it. this is bad marketing.
@@yangpaan453 and it's precisely because he's not marketing anything, even himself, just providing a service, that we want more of it. It's refreshing.
If we compare the effort these take compared to making good homemade fries, I would say they are equal, and I would rather make this and buy the fries in a restaurant.
@@kilroy2517 I had them at a restaurant and they were so good. If they are French fries, they are the best French fries I ever had. The thin layers give it a nice texture that overall changes the experience.
@@Amon_Raw For me it's a risk/reward with the risk here being how much effort is involved. Just to throw a number on it, this looks like 10x as much work as simpler potato dishes, so if they're not 10X as good, to me it's not worth doing. I've tried some other "fancy" potato dishes (e.g., fondant and hasselback), and they were not so much better that they worth the effort, and I'm guessing this is the case here too.
OMG! I don't dare make these! I'd never want to eat anything else and I'm not supposed to eat potatoes. I LOVE potatoes! I love everything about potatoes. My body does not like potatoes and isn't subtle about reminding me. This has to be almost heavenly! Gonna watch again to live vicariously thru you!
Amazing level of professionalism in so many aspects here I am blown away. no nonsense, just everything you could ever want and nothing you wouldnt. Bravo, good sir. You are going places keep it up!
If you put a pinch of baking soda in water & blanche them before soaking them, theyll be crispier. The baking soda helps the starches break down & create micro abrasions on the surface of the potato, so theyll be crispier when you fry them up
Ive just recently learned this. Hold the potato just like you did but now place your right thumb on the 'tip' of the potato facing your belly, hold the peeler with the rest of your right hand fingers and pull it on top of the potato toward your belly. You gotta play around a little bit till it works best for you but its sooo much faster
A fancy scalloped potato. The old betty crocker cookbook is just thin potatoes, milk and butter all in layers. Looks yummy. The end frying is a nice presentation
Video summary [00:00:00] - [00:05:02]: This video shows how to make thousand layer potatoes or potato pavé, a crispy and creamy side dish. It involves slicing potatoes thinly, layering them with butter and cream, baking them, compressing them, and frying them. **Highlights**: + [00:00:08] **The ingredients and tools** * Russet potatoes, cream, butter, salt * Loaf pans, parchment paper, mandoline, oven, frying pan + [00:00:36] **The layering process** * Peel and slice potatoes as thin as possible * Soak them in cream to prevent oxidation * Arrange them in overlapping layers in a greased loaf pan * Coat each layer with melted butter + [00:02:13] **The baking process** * Bake at 375°F for 1 hour * Test with a toothpick for doneness * Remove from oven and let cool slightly + [00:02:49] **The compressing process** * Place another loaf pan on top and press down * Add a weight on top and refrigerate for several hours * Trim off the edges and cut into slices + [00:03:58] **The frying process** * Freeze the slices for a bit to harden * Shallow fry in vegetable oil until golden and crispy * Drain on paper towels and season with salt
simple, no cursing, no wannabe-craziness, and proper guidance, skipped a bit since i won't make this right now but still loved the video, especially Sam from the LOTR at the beginning, Good stuff, can't wait to see you Rising! Subscribed to see it happening ^^
I don't feel represented in a cooking video if the guy doesn't cut themselves or get frustrated and shout out a loud "fuck!". Cooking is a process of many small pleasures out together, don't rob of other great pleasures like swearing and going crazy
I HAVE DONE SOMETHING SIMILAR WITH MASHED POTATOES. I made the mashed potatoes like anyone would, in a sauce pan. Then I poured it in a brownie pan and stuck it in the freezer. Later that day, I took the pan out and held upside down and let the frozen block fall out of the pan. I then cut it in slabs, similar to this, then fried them up. They were delicious!!
Even as a novice who barely gets away with putting things in the oven, you make this look super doable. Not certain I'm going to venture into pan-frying yet, but I'll have to save this for when I'm more adventurous in the kitchen. I see you've jumped up from 300 subs to 3000 since this video was made, keep up the good work!
This brings me back! I went on a school field trip in high school to a culinary school and they served this. I had no clue it was potatoes when I ate it, but they were the amazing. I never knew what they were called, so thanks!
Hey! First time viewer here, quick tip: Instead of cutting the sheet of parchment paper to make it fit correctly, you can crumple it into a ball before using it.
That method works, but the edges won't come out as even, it's hard to get the potatoes into the corner. I'm personally not a fan of the crumple method unless I'm doing something that I don't care about how pretty it comes out. Notice he says it took him 20 minutes just to layer the potatoes in, an extra few minutes to get the parchment right seems reasonable.
I love trying new things. Even if it's simple ingredients. Technique is everything! There's an amazing restaurant in my town that requires advanced reservations and only seats 10 tables per night. $125 per person and a fixed menu. Took my wife for her Birthday there last year. One of the things within the dishes was potato pavé. Never had it before, or even heard of it. That was the most simple, yet complex dishes at that place and it was soooo good! I thank you for this video!
You are a perfect example of a good teacher. I don't cook much but I have no doubt I could follow this video step by step and get somewhat good results first try. The only scary part is the mandolin and dying of boredom while making those layers
Wetting the russet and then scraping the skin off with the edge of the knife lets you preserve as much potato as possible and it is also kinda quicker imo. Knife can't be dull though, but that makes it safer too.
Just tried it! I followed the recipe but i infused the heavy cream with some crushed garlic and thyme, and mixed extra in the butter. Just put it in the fridge, hop it turns out well tomorrow!
@@UnqualifiedCooking Thanks for the reply. Thought of doing this for Christmas dinner. Got an air fryer as an early Christmas gift and thought I would try it out.
great video if you stay consistent and keep posting your 100% gonna grow wouldnt be suprised to see you at atleast 100k in 6 months if you keep this up
Looks great, no nonsense, just the recipe made simple as it can be. Still i think it's really tedious just for a side of potatoes, but i might just be lazy and these might be the tastiest potatoes you can make them.
These look good, but I have to wonder, could the crispy-on-the-outside/soft-on-the-inside texture not be mimicked by simply frying similarly-sized portions of mashed potatoes? Or simply making very large french fries? What difference does the layering of solid potatoes make in the final product, exactly? I wonder if the same result couldn't be produced with some less-meticulous method.
I was half expecting potatoes to be folded like a blacksmith folds non-uniform carbon-steel when making a katana. Actually, you could do it that way, since spreading the cream becomes a lot easier this way and you only have to do it 10 times to make 1024 layers, just make sure the amount of cream you apply is halved with each fold and that the first layer takes an excess of cream and butter since that same amount of cream needs to be spread among a large of layers. Also, making less layers like around 16-64 would introduce dynamicity to the microwaving and frying process to achieve a larger range of how cooked you want the final product on the inside compared to the outside. Also, during the folding process you could choose some other material to make a center fill of said material, this could be more cream or straight up ketchup, maybe cheese, (or perhaps jam?)
I tried this! They were pretty good but i had issues with them fanning apart while frying. I made 3 batches and the first actually turned out the best but the potato layers were quite thick. After getting a mandolin and making thin slices the next 2 batches didn't hold together. Followed the recipe pretty closely (including butter), only thing i can think of is maybe not long enough in the freezer
I don't even really watch cooking videos but I subscribed after watching this. You hit the balance of getting straight to the point but not skipping important details. So many people screw up both!
Great succinct video. But i would have loved to hear the satisfying "cruch" when biting on that snack lol (you don't have to show yourself eating - like how Babish also eats away from his camera on his YT channel). i dislike Mukbang content (eventhough i'm South Korean), but i really wanted to hear it this time haha
Been wanting to make these for a long time now but was always a bit intimidated by the complicated/ectra steps other channels usually do. Really liked this one and loving the channel so far 😊
Watched this because it’s only 5 minutes, which is what I wanted before finally going to sleep. Happy to boost with engagement. Also, you need to salt that cream! Maybe I missed it, but I didn’t see any salt going in during the layering!
@@UnqualifiedCookingfair enough! Given I’ve never actually made this I’ll bow to your experience. I’m used to making dauphinois where the cream is salted like seawater so assumed this was similar. Think I’ll be making these soon over the weekend so will see how it goes :)
I always use a bar peeler, sometimes known as a Y peeler, rather than those older, pointy types. After 30 years of cheffing, I can attest that they are much, much faster, peel only the skin, not the flesh and can replace a mandolin.
Yeah it doesn’t ultimately make a difference from what I can tell because you still get many odd shaped pieces and once you press them it’s all nice and tight either way
Had this at a restaurant last night. Quite good though they didn’t quite get them completely cooked. Tasty nonetheless and the browned crispy edges were amazing
Great video. Looks like your peeler is dull. I encourage you to try a Y-shaped/U-shaped peeler -- it's faster and easier to peel with them and you have more control over the potato as you go.
Good video (short and to the point but still with details)! I'm curious though, what is the point of all this effort? Does it really improve it enough to be worth it?
This stuff looks like it's to die for. Just to make sure, the baking is done at 375 F, right? We use Celsius where I'm from so I automatically thought you meant 375 C, but that would be totally overkill for baking.
Finally, a fucking cooking video without exotic ingredients that dont exist within 200 miles of me or ingredients that wont bankrupt me for making a single serving.
Man what a coinsenedce, me and my wife just had these at our annivercery at a french restoraunt and i was wondering how they were made, and here is the great recepie video! Man sometime im glad google spyes on my life.
Hahaha I’m glad they brought you here too! You can also help defend these to the few who claimed it was some RUclips cooking hype recipe and not a French standard 😂
This was bizarre, the presentation quality of the video FEELS like a channel with 100K subscribers but you have ~ 1K. Love the recipe and I'll try it myself later this week! Subscribed!
Tip: crumple up your parchment and then open it back up. It'll fit in the pan easier and won't want to roll back up if you're using it on a flat sheet pan.
THANK YOU ALL for the support on this video, its beyond my comprehension how this has taken off, but I appreciated all of you!
straight and forward , no BS talking , no additional tips , just do it nothing else. loved it. nicely done i would probably try it someday.
Thanks for watching!
Cooking for idiots
easy to remember too, thanks@@UnqualifiedCooking
Lol what you talking about there was a fkn movie meme like 2 second sin?
Hard disagree. It was used in place of what he was going to say anyways "potatoes". It's not extra filler or anything
You go straight for the recipe, no bloody intro, no "please subscribe and hit the bell button" crap.
Thanks, you're amazing.
I subscribed after this video just because of this
@@fck00_ Same
@@JoeyJoeySmith g shit same
who cares if they ask for subs? the channel has 2k subs as a result instead of millions. you think your compliments and "i subbed because they didnt ask for it" matters? get over it. this is bad marketing.
@@yangpaan453 and it's precisely because he's not marketing anything, even himself, just providing a service, that we want more of it. It's refreshing.
This recipe for Complicated French Fries looks pretty neat!
Glad someone else had the same thought!
I cannot imagine these are worth the effort.
If we compare the effort these take compared to making good homemade fries, I would say they are equal, and I would rather make this and buy the fries in a restaurant.
@@kilroy2517 I had them at a restaurant and they were so good. If they are French fries, they are the best French fries I ever had. The thin layers give it a nice texture that overall changes the experience.
@@Amon_Raw For me it's a risk/reward with the risk here being how much effort is involved. Just to throw a number on it, this looks like 10x as much work as simpler potato dishes, so if they're not 10X as good, to me it's not worth doing. I've tried some other "fancy" potato dishes (e.g., fondant and hasselback), and they were not so much better that they worth the effort, and I'm guessing this is the case here too.
So I do not know how you landed on my front page, but here is some engagement in the form of a comment and a like.
Ill take it!
Me to
This comment gave me aids
Hello people of the world
@@danielkillorin9742 shut up
OMG! I don't dare make these! I'd never want to eat anything else and I'm not supposed to eat potatoes. I LOVE potatoes! I love everything about potatoes. My body does not like potatoes and isn't subtle about reminding me.
This has to be almost heavenly! Gonna watch again to live vicariously thru you!
I'm so sorry for your condition, I can't imagine my ration without potatoes.
Man up and pepto bismol😂
After watching the video I was surprised that you only have 300 subscribers, the video quality is great and you definitely deserve more.
Hopefully coming soon! We’re still new here, I’m shocked to even have 300
I second this, came up as a recommended video and thought the same thing after watching it and then scrolling down. Got my sub though!
Sharing the video feeds the algorithm 👍 Just bought a bag if russetts so I'll be trying this for certain. Looks like a winner!
true
Already at 2k subscribers homie
Amazing level of professionalism in so many aspects here I am blown away. no nonsense, just everything you could ever want and nothing you wouldnt. Bravo, good sir. You are going places keep it up!
Thank you!
@@UnqualifiedCooking You are more than welcome, you've earned every bit of compliment paid!
If you put a pinch of baking soda in water & blanche them before soaking them, theyll be crispier.
The baking soda helps the starches break down & create micro abrasions on the surface of the potato, so theyll be crispier when you fry them up
I’ll try that next time I make them
Ive just recently learned this. Hold the potato just like you did but now place your right thumb on the 'tip' of the potato facing your belly, hold the peeler with the rest of your right hand fingers and pull it on top of the potato toward your belly. You gotta play around a little bit till it works best for you but its sooo much faster
Good to know!
Hey, that’s how I always peel, didn’t know that other people didn’t do this lol.
lol no way
perfectly informal and a banger of a recipe
Glad you think so!
A fancy scalloped potato. The old betty crocker cookbook is just thin potatoes, milk and butter all in layers. Looks yummy. The end frying is a nice presentation
Video summary [00:00:00] - [00:05:02]:
This video shows how to make thousand layer potatoes or potato pavé, a crispy and creamy side dish. It involves slicing potatoes thinly, layering them with butter and cream, baking them, compressing them, and frying them.
**Highlights**:
+ [00:00:08] **The ingredients and tools**
* Russet potatoes, cream, butter, salt
* Loaf pans, parchment paper, mandoline, oven, frying pan
+ [00:00:36] **The layering process**
* Peel and slice potatoes as thin as possible
* Soak them in cream to prevent oxidation
* Arrange them in overlapping layers in a greased loaf pan
* Coat each layer with melted butter
+ [00:02:13] **The baking process**
* Bake at 375°F for 1 hour
* Test with a toothpick for doneness
* Remove from oven and let cool slightly
+ [00:02:49] **The compressing process**
* Place another loaf pan on top and press down
* Add a weight on top and refrigerate for several hours
* Trim off the edges and cut into slices
+ [00:03:58] **The frying process**
* Freeze the slices for a bit to harden
* Shallow fry in vegetable oil until golden and crispy
* Drain on paper towels and season with salt
simple, no cursing, no wannabe-craziness, and proper guidance, skipped a bit since i won't make this right now but still loved the video, especially Sam from the LOTR at the beginning,
Good stuff, can't wait to see you Rising! Subscribed to see it happening ^^
Thanks for the support!
I don't feel represented in a cooking video if the guy doesn't cut themselves or get frustrated and shout out a loud "fuck!". Cooking is a process of many small pleasures out together, don't rob of other great pleasures like swearing and going crazy
"skipped a bit" um...the video is only 5 minutes long?? 😭
Oh, I cut myself 100% 😂
@@slavicprincess i like checking through sometimes, whenever i'm not ACTUALLY cooking at the moment. LOL.
I HAVE DONE SOMETHING SIMILAR WITH MASHED POTATOES. I made the mashed potatoes like anyone would, in a sauce pan. Then I poured it in a brownie pan and stuck it in the freezer. Later that day, I took the pan out and held upside down and let the frozen block fall out of the pan. I then cut it in slabs, similar to this, then fried them up. They were delicious!!
If you skip the freezing part and just fry balls of mashed potato those are very good too
Even as a novice who barely gets away with putting things in the oven, you make this look super doable. Not certain I'm going to venture into pan-frying yet, but I'll have to save this for when I'm more adventurous in the kitchen.
I see you've jumped up from 300 subs to 3000 since this video was made, keep up the good work!
this is awesome im 100% making these
If you keep them coming like this, I’ll keep watching 🙂 Very straightforward and to-the-point. Keep up the good work!
I’ll see what I can do 😂
It does look pretty good. I wonder if this would be possible in a slow cooker...
A no nonsense channel, a great recipe well presented, subscribed.
Welcome aboard!
Your channel is all I’ve ever needed
Haha I hope I can keep living up to that
This brings me back! I went on a school field trip in high school to a culinary school and they served this. I had no clue it was potatoes when I ate it, but they were the amazing. I never knew what they were called, so thanks!
Hey! First time viewer here, quick tip: Instead of cutting the sheet of parchment paper to make it fit correctly, you can crumple it into a ball before using it.
That method works, but the edges won't come out as even, it's hard to get the potatoes into the corner. I'm personally not a fan of the crumple method unless I'm doing something that I don't care about how pretty it comes out. Notice he says it took him 20 minutes just to layer the potatoes in, an extra few minutes to get the parchment right seems reasonable.
A tip for parchment paper is to crinkle it up beforehand, makes it much easier to fit into pans
I’m going to make these, they look great! Thanks!
I love trying new things. Even if it's simple ingredients. Technique is everything! There's an amazing restaurant in my town that requires advanced reservations and only seats 10 tables per night. $125 per person and a fixed menu. Took my wife for her Birthday there last year. One of the things within the dishes was potato pavé. Never had it before, or even heard of it. That was the most simple, yet complex dishes at that place and it was soooo good! I thank you for this video!
Sounds like a great restaurant
You definitely deserve more views, good stuff man. I can't wait to see your channel go far.
That’s for the support! I hope it grows
You are a perfect example of a good teacher. I don't cook much but I have no doubt I could follow this video step by step and get somewhat good results first try. The only scary part is the mandolin and dying of boredom while making those layers
Haha thanks!
Love your succinct presentations. Time is valuable these days. Just subscribed.
Great recipe dude. Loved it
Glad you enjoyed it!
Looks delicious! Nice explanation too
This looks delicious! Will be trying it this weekend. Thanks!!
Wetting the russet and then scraping the skin off with the edge of the knife lets you preserve as much potato as possible and it is also kinda quicker imo. Knife can't be dull though, but that makes it safer too.
Excellent video, informative, to the point, descriptive without being over the top...and omg...those potatoes look amazing! ❤
Just tried it! I followed the recipe but i infused the heavy cream with some crushed garlic and thyme, and mixed extra in the butter. Just put it in the fridge, hop it turns out well tomorrow!
It’ll be great!
Man do those look delicious at the end! Great video! 👍
Do you think the final step would work in an air fryer?
As long as it gets around 350f then it will likely do okay, I don’t think it will be as crispy but prob pretty close
@@UnqualifiedCooking Thanks for the reply. Thought of doing this for Christmas dinner. Got an air fryer as an early Christmas gift and thought I would try it out.
Let me know how it works!
I’m going make and bake the loaf right before camping. Then when camping slice and fry on the camp chef stove! These will be goooood in the woods!
That sounds pretty epic
Now this is the kind of interesting recipe I’m looking for! I’m trying it this weekend, great video man
Let me know how it goes!
So simple and easy to understand, liked & subbed
great video if you stay consistent and keep posting your 100% gonna grow wouldnt be suprised to see you at atleast 100k in 6 months if you keep this up
Looks great, no nonsense, just the recipe made simple as it can be. Still i think it's really tedious just for a side of potatoes, but i might just be lazy and these might be the tastiest potatoes you can make them.
They’re def special occasion potatoes, not just a weeknight snack
These look good, but I have to wonder, could the crispy-on-the-outside/soft-on-the-inside texture not be mimicked by simply frying similarly-sized portions of mashed potatoes? Or simply making very large french fries?
What difference does the layering of solid potatoes make in the final product, exactly? I wonder if the same result couldn't be produced with some less-meticulous method.
I’ve never found anything else that comes close but it could be possible somehow
I was half expecting potatoes to be folded like a blacksmith folds non-uniform carbon-steel when making a katana. Actually, you could do it that way, since spreading the cream becomes a lot easier this way and you only have to do it 10 times to make 1024 layers, just make sure the amount of cream you apply is halved with each fold and that the first layer takes an excess of cream and butter since that same amount of cream needs to be spread among a large of layers. Also, making less layers like around 16-64 would introduce dynamicity to the microwaving and frying process to achieve a larger range of how cooked you want the final product on the inside compared to the outside. Also, during the folding process you could choose some other material to make a center fill of said material, this could be more cream or straight up ketchup, maybe cheese, (or perhaps jam?)
I like your no bs way of going about the video
Thanks! Short and simple should be the way to teach people IMO
"...Butter. You don't need to do this..."
Yes, you absolutely need to. 😂
my mom makes something similar sometimes (basically without frying them at the end), i really wanna try cooking this with her!
I tried this! They were pretty good but i had issues with them fanning apart while frying. I made 3 batches and the first actually turned out the best but the potato layers were quite thick. After getting a mandolin and making thin slices the next 2 batches didn't hold together. Followed the recipe pretty closely (including butter), only thing i can think of is maybe not long enough in the freezer
Possibly need to be pressed down harder and for longer
@@UnqualifiedCooking Hmm I squeezed them REAL hard and had 20lbs on them for almost 24 hours. I'll keep experimenting
I thought I knew every way to make potatoes, but you, sir, introduced me to a new one. My hat’s off to you.
Looks delicious!
Use unsalted butter and add a bit of salt, pepper and freshly grated nutmeg to each layer to elevate further.
I don't even really watch cooking videos but I subscribed after watching this. You hit the balance of getting straight to the point but not skipping important details. So many people screw up both!
I wish I could say it’s intentional but that’s all luck on my end lol
Looks great, thanks for sharing the recipe!
• Millefeuille gnocchi al forno
• Taters croissant cake
• Potato not-chips casserole stack
This looks PHENOMENAL
Did not realize I was into cooking content 😂 These look delicious! And the video was awesome. No extra nonsense
Great succinct video. But i would have loved to hear the satisfying "cruch" when biting on that snack lol (you don't have to show yourself eating - like how Babish also eats away from his camera on his YT channel). i dislike Mukbang content (eventhough i'm South Korean), but i really wanted to hear it this time haha
Looks good! Wonder if you could mix in some onions.
Great recipe. Perfect presentation.
10 stars!
**********
Thank you very much
Been wanting to make these for a long time now but was always a bit intimidated by the complicated/ectra steps other channels usually do. Really liked this one and loving the channel so far 😊
It’s time consuming but easy, give it a try, you can’t really screw it up too bad
"The best potato recipe ever!" Half cream, half butter, a smattering of potatoes, deep fried in oil. Yeah I can see why it's good.
Watched this because it’s only 5 minutes, which is what I wanted before finally going to sleep. Happy to boost with engagement. Also, you need to salt that cream! Maybe I missed it, but I didn’t see any salt going in during the layering!
I’ve found it gets a little much that way, a good salting on the hot oil when it comes out usually gets the job done IMO
@@UnqualifiedCookingfair enough! Given I’ve never actually made this I’ll bow to your experience. I’m used to making dauphinois where the cream is salted like seawater so assumed this was similar. Think I’ll be making these soon over the weekend so will see how it goes :)
I'm from Poland and this is what I call THE ULTIMATE SNACK, respect bro!!!
I agree!
That looks super tasty
Wow! They look super tasty, I’ll try making them to have with duck and peach or red beetroot
Let me know how it goes!
I always use a bar peeler, sometimes known as a Y peeler, rather than those older, pointy types. After 30 years of cheffing, I can attest that they are much, much faster, peel only the skin, not the flesh and can replace a mandolin.
that looks really good
Nice video quality and setup , i am sure you will see more subscribers soon, keep it up
I hope so! Thanks for watching
Have you tried this while cutting the potatoes lengthwise on the mandoline to make the slices easier to layer in the pan?
Yeah it doesn’t ultimately make a difference from what I can tell because you still get many odd shaped pieces and once you press them it’s all nice and tight either way
Looks good, although I would season between layers. I'm trying today.
what types of cream you used? cooking cream / whipping cream?
Yeah heavy/whipping
"How do you want your potatoes?"
"Folded like a katana"
Banger video. Banger potatoes. I love potatoes. You've got my sub.
i have now disassembled and reassembled a potato
Had this at a restaurant last night. Quite good though they didn’t quite get them completely cooked. Tasty nonetheless and the browned crispy edges were amazing
Looks great; I’ve seen these a hundred times now but never actually made them. Might have to change that after this.
It’s worth it
This looks amazing
the edges that you cut off looked tasty
Those are my snacks while I cooking the pretty parts for people lol
Great video. Looks like your peeler is dull. I encourage you to try a Y-shaped/U-shaped peeler -- it's faster and easier to peel with them and you have more control over the potato as you go.
These look tasty
Good video (short and to the point but still with details)! I'm curious though, what is the point of all this effort? Does it really improve it enough to be worth it?
I think it’s worth it
first time viewer and must say these look so good! some work but I am sure they are worth it.
It’s easy work though! Just somewhat time consuming
This stuff looks like it's to die for. Just to make sure, the baking is done at 375 F, right? We use Celsius where I'm from so I automatically thought you meant 375 C, but that would be totally overkill for baking.
This one popped in my feed and I’m glad it did
Welcome!
Finally, a fucking cooking video without exotic ingredients that dont exist within 200 miles of me or ingredients that wont bankrupt me for making a single serving.
This is as basic ingredient wise as it gets lol
Wow, thank you!
Basically a Gratin Dauphinois (traditional but without garlic) that is then deep fried. Interesting twist.
Man what a coinsenedce, me and my wife just had these at our annivercery at a french restoraunt and i was wondering how they were made, and here is the great recepie video! Man sometime im glad google spyes on my life.
Hahaha I’m glad they brought you here too! You can also help defend these to the few who claimed it was some RUclips cooking hype recipe and not a French standard 😂
This was bizarre, the presentation quality of the video FEELS like a channel with 100K subscribers but you have ~ 1K.
Love the recipe and I'll try it myself later this week! Subscribed!
Just gotta give it time to grow, this is my 2nd channel so I somewhat know what I’m doing overall so hoping the subs will catch up
Can you meal prep these? And how would you be able to heat them up after freezing them
Yeah they last quite a while in the freezer, cook them the same way as if it was just a frozen fry
i’ll have to give these a try!
great video man, its straight to the point but with a little bit of info from your preferences to do things. I gotta try these now.
They’re worth the effort
How long did you put them in the freezer? Will definitely try this recipe next weekend!
20-30 min, but I store them there for weeks sometimes if I have left over and then they just cook like frozen fries
That thing's called a mandolin? You learn something new every day!
Tip: crumple up your parchment and then open it back up. It'll fit in the pan easier and won't want to roll back up if you're using it on a flat sheet pan.
So many people suggested that from this that I do now!
It looks like layered gold 🤤
These look outrageous. I'm thinking maybe like a havarti/cream/dill drizzle on there to boost them to 11/10.
That sounds dope, I was thinking next time to use some sort of aioli
Have you ever added cheese inside? How’d it work out?
I haven’t but it’s on the list to try! Idk how it will work once it’s sliced into and fried since the cheese will then just be oozing out but may work
@@UnqualifiedCooking I’ll be looking out for that video! Those look fantastic either way.
That Sam Gamgee cameo earned a like and subscribe! Looking forward to trying these out.
I'd be tempted to dip in egg and then bread crumbs