Sound at the end was clear and the volume was so much better! I struggled to hear what was being said through 85 percent of video…but the recipe looked great and I am definitely making these potatoes for tomorrow night’s dinner! Thank you!
I do a version of this a couple at a time. Microwave the potato until soft. Put it in a frying pan with some fat on medium heat. Sprinkle on some salt and onion powder. A dab of butter adds flavor as well. Fry till crisp
A pleasure to watch a recipe that moves at a fast pace, not assuming that those watching are so stupid as to need instruction on how to chop onions or peel vegetables... Thankyou Sir... great potatoes BTW... ✅☺❤
Tried making these tonight and they were a HUGE win!! Will definitely be making them again :D Thank you so much for another fantastic, simple & delicious recipe :D
Chef Jack, I am currently in the process of making this dish, and my only hope is that mine come out looking as good as yours. Also, I was having issues with the potatoes sticking to the bottom of the glass that I used to smash them. I added oil as you suggested, and then added more when it didn't work as well as I thought it should, then I figured out if I twist the glass slightly as I am trying to remove it, the potato won't stick to it as much. I've got another 20 or 25 minutes before these are ready, and I can't wait...
I had done potatoes like this before but I didn't squash mine as flat as you have done.....will definitely try them your way and with your seasoning. ( mine had chilli flakes & Paprika) Thank you for the recipe.
@@Steveshappylittletrees Started off bleating against air fryers. Now it's bleating about natural gas and propane stoves. Dude, just enjoy the video. No need to bring that non-sensical protesting around here. 🤦♀
The spices were great together. My only problem was that I had to cook them significantly longer to get them crispy. I'm thinking I didn't quite get them smashed thinly enough. Great taste and I'll continue to make these. Thanks!
Oh my, a new weekend snack.. Definitely on these tonight. Need that board Chef Jack definitely feeling that one. As always I say, your the man!! Thank you again for a great gem, dang didn't know about these😮😅, I do now😊
Giving us some ASMR with that crunch as well. These look simple and delicious, must make them next time I'm having a BBQ (if the summer ever arrives in the UK!)
2:06 You should always run cold tap water from your kitchen faucet down the sink drain while pouring any boiling/extremely hot water down the drain. Be nice to your plumbing.
Great question! The reason I do that is to stabilise the basic mayonnaise first. Once that’s established and thick I’ll then adjust it with the other ingredients. You could add all the ingredients together at once but you have a higher chance of the emulsion breaking
love the idea, but surely seasoning them partly tgrough, or entirely after cooking would be better? more leniency to crisp up the potatoes without risking burning or breaking down the seasoning too much. definitely just do whatever works, but as a very lazy home cook i like to make things as foolproof as possible so i can half ass them as much as possible :)
Always season during the process as flavours change. This is why you’ll see me and pretty much any other chef out there seasoning a dish or ingredient multiple times over the cook period
They do look good, if only the weather was good, they would make a tasty BBQ side dish. Thank you for taking the time to produce and share these videos.
I wanna do this. But I want to smash the potatoes on my grill/griddle with my smash burger smasher thing. Like a whole meal of smashed things... and beer. Cheers!
15 cracks worth of pepper!! You're my hero! Never heard anyone count before but I appreciate it. Keep up the good work.
Sound at the end was clear and the volume was so much better! I struggled to hear what was being said through 85 percent of video…but the recipe looked great and I am definitely making these potatoes for tomorrow night’s dinner! Thank you!
Most excellent ... and no piano music. Thank you.
I do a version of this a couple at a time. Microwave the potato until soft. Put it in a frying pan with some fat on medium heat. Sprinkle on some salt and onion powder. A dab of butter adds flavor as well. Fry till crisp
That crunch sold it. Superb.
Haha awesome! The crunch was so good
A pleasure to watch a recipe that moves at a fast pace, not assuming that those watching are so stupid as to need instruction on how to chop onions or peel vegetables... Thankyou Sir... great potatoes BTW... ✅☺❤
Thank you very much 🙌
I know how to peel potatoes.
I know how to peel potatoes
Some people need that visual
This video reinforces that potatoes are the best food in the world, haha. Totally making this.
Potatoes are seriously the best
I’m so appreciative of how you didn’t start talking after you took a bite.
Table manners haha
Another recipe added to my ever growing Chef Jack playlist! A perfect side dish to literally almost any dish! You are the man Chef Jack!
Really appreciate that! Thank you
Tried making these tonight and they were a HUGE win!! Will definitely be making them again :D Thank you so much for another fantastic, simple & delicious recipe :D
Amazing! Love to hear that
Wow these look amazing, I'll definitely be making this tomorrow. Thank you for sharing your recipe 💕
Chef Jack, I am currently in the process of making this dish, and my only hope is that mine come out looking as good as yours. Also, I was having issues with the potatoes sticking to the bottom of the glass that I used to smash them. I added oil as you suggested, and then added more when it didn't work as well as I thought it should, then I figured out if I twist the glass slightly as I am trying to remove it, the potato won't stick to it as much.
I've got another 20 or 25 minutes before these are ready, and I can't wait...
I live in Florida so no ovens April through September but I bet the air fryer will do the job. Thanks for sharing.
Perfect in the air fryer
I did mine in the airfryer, they came out smashing, pun intended.
@@mebeme007 it's hot lol
@@docohm50 Why can’t you use ovens then?
Thanks..cool....looks super yummy...will give it a go..for sure
I had done potatoes like this before but I didn't squash mine as flat as you have done.....will definitely try them your way and with your seasoning. ( mine had chilli flakes & Paprika) Thank you for the recipe.
Made these tonight, but got impatient halfway through so finished them with the broiler. They turned out great!
Glad you like them!
You have the largest oven Ive ever seen, I bake mine in my airfryer, they turn out perfect.
Air fryers are a waste of energy 👍
@@Steveshappylittletrees
Says who?
Meanwhile, using a giant oven for twice as long as an air fryer, apparently uses very little energy, huh. 🤣
@@mebeme007 - Because the only other thing in the world to to possibly cook things in is a natural gas or propane stove correct?🤔
@@katharinesaville6145 Don't you love his oven with the French doors? He's French, so it's appropriate, but I need that oven...
@@Steveshappylittletrees
Started off bleating against air fryers.
Now it's bleating about natural gas and propane stoves.
Dude, just enjoy the video.
No need to bring that non-sensical protesting around here. 🤦♀
I have some super fresh Rosemary in the garden, this recipe will be delicious
Nice simple to follow recipe thanks Jack
I have been waiting for something simple but good, I can’t wait to give it a go 👌
The spices were great together. My only problem was that I had to cook them significantly longer to get them crispy. I'm thinking I didn't quite get them smashed thinly enough. Great taste and I'll continue to make these. Thanks!
It also depends on your oven. Some don’t actually put out the temp they say they do 🙌
This looks amazing, cant wait to try. Thanks for the great content as always :)
Excellent!! I will try these next Happy Hour with friends! I will try chives in place of Parsley. Thanks Chef Jack. Another great recipe. 😊❤️🇨🇦
Very nice! They’re the perfect gathering food
I love the efficiency of your videos.
Hi Jack, many thanks for Sharing this looks so delicious. I feel like getting into these now. Have a great weekend
Thank you Des! Have a great weekend too mate
Will try and make these during the weekend!
Please enjoy
Smashed potatoes to serve alongside my smash burgers. Looks outstanding. Thanks for sharing.
This looks delicious 😋
So tasty
Wow great recipe good footy food again well done Chef. Thanks Jack.😊
Perfect for game day!
🥰🥰😋 I would have to try and make this even if it is a struggle with MS
🙌🙌
Oh my, a new weekend snack.. Definitely on these tonight. Need that board Chef Jack definitely feeling that one. As always I say, your the man!! Thank you again for a great gem, dang didn't know about these😮😅, I do now😊
Appreciate that! These are so good
😭😭😭😭😭Where's the pepper whisperer gone ?😭😭😭😭😭lol
On a brighter note , I can't wait to try these . They look right up my street and my kind of thing 🥰
Yes where is the pepper whisper?!? I’m wondering too!
Haha every time I do it. I get told off haha. Might sneak it into occasionally! These are so good
@@ChefJackOvens Don’t listen to them!! It’s your signature thing and it’s awesome! 🤩
Great idea for a sauce! Thanks a ton!
Yummy, going to try these😊
Fantastic recipe! Thank you for your great video!
An other life saver 😊 Thank you so much!
You're welcome!
Thank you chef for recipe 🥰🥰
My pleasure 😊
Can’t wait to try this out thanks for the recipe
That looks bangin! 🤘🏻💪🏻🤘🏻
I have to try this. Looks amazing. Well done.
Please do!
🤘can't wait to try these!
They’re so good
Omg your face at the end, they must be darn good. Got to give those a red hot crack. Thank you Chef Jack
So good haha. I love these
These would be a great textural element to layer in a burger.
Top tip. Use dripping or lard.
Cook bacon on a rack and use the drippings for the taters.
@@coretmanus4688 "Veggie Burgers" are so much better when fried in bacon fat/beef dripping ha ha.
Great potatoes!!! I also have Marion's end grain Mako board and it is fantastic😊
Thank you! I’m teamed with them and love the products so much
Thank you cheif...good show..I will try this
Love your recipes and your videos mate!
Really appreciate it! Cheers
Giving us some ASMR with that crunch as well. These look simple and delicious, must make them next time I'm having a BBQ (if the summer ever arrives in the UK!)
It’s needed to be done haha. It’s winter here in Aus at the moment. Hope summer arrives for you
Simple and delicious. 👍
Thanks a lot 😊
Another brilliant one ❤
Glad you think so!
Great Jack❗️☀️
Thank you 🙏
they look amazing!!!
2:06 You should always run cold tap water from your kitchen faucet down the sink drain while pouring any boiling/extremely hot water down the drain. Be nice to your plumbing.
That crunch made this an instant save
Every Food RUclipsr: Absolutely
haha more like everyone these days
Question! Why do you blend the sauce in two stages? Is there a reason for it? Thanks for the video!
Great question! The reason I do that is to stabilise the basic mayonnaise first. Once that’s established and thick I’ll then adjust it with the other ingredients. You could add all the ingredients together at once but you have a higher chance of the emulsion breaking
I like to add some cheese on top and pop 'em back in the oven for 5-10 mins to melt the cheese, more yummy flavour.
Awesome Chef as usual........
Oh my YUM! Totally making these. :)
So good!
Can't wait to try this one 😁
It's so good!
Hmmm, I'd love to try this with petite red potatoes. They're sweet and not at all starchy. Thanks for the idea!
Not starchy? One medium red has 28 grams of starch 🫦
@@CelestialPopCollectiveOfficial I'm sorry, I meant texture, not nutrition, lol!
Can these be done in a air fryer? They look absolutely delicious, thanks for this upload!
Yes, they come out just fine. Down side, depending on the size of the fryer you cannot make enough of them, yum !
@@GolfMike09 thanks!
This looks yummy. Do you have a link to the cookware you used in this video?
Over on my website I have a list of things I use. It needs to be updated but most is there
You look so happy. It must be good. I'm in.
So: Bubble without the squeek, simples 😋
They look so delicious!
They taste as good as they look! So tasty
Damn, that looks delicious 😋
They’re so good 😊
Ooooh, nice oven
Thank you
Love the knives block behind you . Where can I find a similar one
All the details are in the description with the links. 🙌
@@ChefJackOvens thank you
Great job! Thank you very much! You added Dijon mustard twice into the sauce, or was that just a mistake?
First time is to stabilise the emulsion and the second time is for flavouring 🙌
I throw some chicken bouillon in the water when I cook potatoes, its small but it really elevates it
I wonder if a baking rack would allow the crisping of both sides in one go without the flipping?
look delicious, thanks
Not cheap, though definitely low cost! Nice one.
This is very cheap. You don’t have to make the sauce or the seasoning. A simple mayo and salt and pepper can be used. Cheers
Ohhhhhh,,that look on your face😋😋😋😋 just send me that board Chef Jack... This not only looks delicious but i could hear the deliciousness 🤤🤤
These are amazing! Such a delicious snack or table filler
If it wasn’t too late i would’ve make it now 🤤
Haha late night snack
Looks nice, so does the extra wide oven
How wide is that?
Thank you! I believe it’s 90cm
"All you need is this goddamn huge oven to make that potato crispy" 🤣
Not at all haha
@ChefJackOvens 🤣 but for real, I will try your smashed potato recipe. I hope it ends well 😁
Looks so good,can i use normal potatoes?
Sorry, I don't buy that the crunch at the end wasn't a sound byte when seeing how flimsy they were at 3:40.
If you say so. Why would I lie and add a sound effect lol. I’m not that sad
Looks soft when stapling 😮
How long will the honey mustard last in the fridge?
So, after they are all piled up on the board and sprinkled with salt and parsley.... how does the salt and parsley get onto the ones underneath?
love the idea, but surely seasoning them partly tgrough, or entirely after cooking would be better? more leniency to crisp up the potatoes without risking burning or breaking down the seasoning too much.
definitely just do whatever works, but as a very lazy home cook i like to make things as foolproof as possible so i can half ass them as much as possible :)
Always season during the process as flavours change. This is why you’ll see me and pretty much any other chef out there seasoning a dish or ingredient multiple times over the cook period
I'm 100% making these tonight. How did I not know they even existed?
Hope you enjoy them
@@ChefJackOvens We loved them. Ilthe second batch will be better!
Hi Chef, how can we store it? Also, thanks for this great and easy recipe
Need a LOTR Extended, Extended Edition so Samwise can add “smashed”
Haha
Ah this is great 😊
Thank you
Well I know what I'm having for lunch when switching back and forth between the Yankees (baseball) and England (cricket) games today.
Very nice! Enjoy the food and games
Obrigada, amei!
Great to hear! Thank you
Damn they look so good
So crispy and tasty
Would radishes work as an alternative to potatoes?
Look class!!! Is it ok to have an uncooked egg in the dip? Silly question but what kills the bacteria or whatever…the vinegar? The heat from blending?
This is a failed attempt at a joke, right?
FANTASTIC exactly the type of munchy I was looking for. I'm gonna make me a bunch !
Amazing! Please enjoy
They do look good, if only the weather was good, they would make a tasty BBQ side dish. Thank you for taking the time to produce and share these videos.
It’s a pleasure! Glad you enjoy them
OMG YUM!!!!!!
So tasty 🤤
Do you still upload recipes on your meal prep channel?
Had something to work out on there but videos are back up as of last night. Regular uploads will continue from now
I wanna do this. But I want to smash the potatoes on my grill/griddle with my smash burger smasher thing. Like a whole meal of smashed things... and beer. Cheers!
That does sound pretty good! Hopefully you can get the crust going on the potatoes.
@@ChefJackOvens I will smash until I succeed! ;p
Is the parchment paper greased or something? How is it sticking clear against the pan?
Spray a little oil on the pan to stick the paper
Oooh yeah woe this has rrrrreally changed my life.
Great to hear