French Fries all'Assassina | Food Wishes
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- Опубликовано: 23 июл 2024
- This French fries all'assassina recipe, or “assassin's French fries,” is inspired by one of Italy's most unusual and delicious pastas, spaghetti all'assassina. These spicy, sweet and sour, intensely savory French fries are highly addictive, and unlike any other fries you’ve ever had before. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/french-fri...
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"It's not optional but it's not mandatory!" Gotta love it!
Bifurcation: branching of an ancestral line into two equal diverging branches.
Yes, Yes, but how does it taste ?
You know you’ve been a fan of this channel when this phrase makes perfect sense to you.
@@NOSUBSCRIBERSWANTED that's because some times idiots have to be told what's best for everyone else. Because they're morons.
What's funny is that I've been following you for years, and now I'm a chef myself in a little rustic countryside restaurant. So far the biggest thing I learned: cooking food at home is very different than cooking food for people in a restaurant context. And also that it's extremely rewarding to cook food for people and they like it so much that they become addicted and always come back.
That’s awesome.
Congratulations! So wonderful for you👏🏼👏🏼👏🏼
awesome journey
i like cooking for people but i get so anxious that it won’t be good and people won’t like it, even if they say its great
Amazing! Congratulations to you 🎉
Ok, you’ve inspired me to riff on this and use gochugang and gochugaru, garlic, ginger, shallots and sesame oil
DO IT!!!! that sounds delicious🤤
it just makes sense!
OMFG! Didn’t have any shallots but red onion substituted, was incredibly flavourful and delicious. Added sesame seeds as well as the oil. It was truly mouthwatering.
As Chef John would say:
"Hey, that's just you cooking"
🤯 yooooo that sounds amazing. gonna have to try that
You wanna know why CJ continues to be the godfather of all of cooking YT? This is why.
Other creators: “I made the BEST XXX of YOUR LIFE!!!”
CJ: “I used a classic pasta technique on frozen French fries.”
PLEASE never change, Chef John. You’re the realest.
This is exactly the reason why i watch CJ and nobody else.
When a video starts completely over the top, super quick cuts, loud music, annoying editing overall or everything is just ASMR-relax calm. either way, i hate it. CJ is straight forward, honest and authentic. And is so for a decade now. Thats the consistency i need from a youtuber.
Foodie RUclips is so full of those and "You're doing X wrong." sorts of video titles, it's draining. Chef John is one of the genuine OGs, and I love that he's never done anything to chase that algorithm
Imma just go ahead and let you guys find Chef Jean-Pierre. All the line-cooks turned RUclipsrs can get lost. John and Jean-Pierre is all we need.
@@colekter5940 CJP also is a good recommendation but CJ is numero uno. But i enjoy both.
Amen
The thick sauce baked onto the potato is ingenious. Will try this as soon as possible
"If you want these to be great, you have to grate," Chef John. Never have wiser words been spoken.
I know everyone thinks the brilliance is in combining the recipie, but the brilliance is that almost everything is already in the pantry/freezer
A very, very slow assassination attempt where my tastebuds try to send me to an early grave by making deep-fried foods taste extremely delicious
If you want these to be really great, you have to really Grate
The tubes of tomato paste are usually 300 percent more expensive than the little cans. Since people rarely use up the can, simply make tablespoon blobs on some wax paper and freeze the paste blobs. Then transfer them to a freezer bag and simply keep them frozen. A tablespoon blob will thaw in about 10 minutes.
They are more expensive because the paste is more concentrated- so you get more tomato flavor per „blob“… make of that what you will
Agrees on the frozen blobs. I also freeze the unused portions of canned chili sauce ect.
@@ritterkeksplus, they don't make tubes of the cheap stuff either
Interesting. In Germany I've only ever seen tomato paste in super tiny cans, barely enough for anything. The tube is the cheap standard and the bigger size.
You don't get to take the tomato paste blobs with you.
Chicken wings. Roasted broccoli, Brussels sprouts and perhaps, almost everything. At first I thought you'd toss cooked fries in the "sauce" but this looks very doable in so many ways. Even with roughed up roasted potatoes
For something similar to the last idea, I recommend you try papas enchiladas
You can also skip the whole "pepper it to hell" step by covering tasty pepper flesh in the tomato paste/oil/garlic-powder/cheese.. paste.
@@kenm.2793 I make breakfast tacos with potatoes. Papa Rancheras with cheese. No egg. A favorite
My first thought after seeing this was how to adapt this to wings.
In all honesty, this was probably one of the few times that my mouth literally watered after seeing this fantastic side dish, or it could certainly work as an evening talk for watching movies as well.
I'll have to make my own sometime in the future and try with meat or chicken, or maybe just the fries as they are.
Yum. I actually have a cutter to make the crinkle fries. Grandkids like to help me make meals by cutting veggies with it. Carrots, potatoes, and even cucumber slices. And it makes it fun for them to actually enjoy eating their veggies! 👍🏻
I started making the spaghetti recipe since you shared and it's my no.1 option when I need something yummy and fast. I have to make just enough for 1 meal tho bc it's really a struggle to stop. 100% changed my life. Thank you!
Same here. And that's why I'm not going to try this french fries version - one assissina in the kitchen is more than enough!
We can always count on Chef John for some grate puns.
I immediately tried this and I didn't have fresh parm and I can confidently say that powdered parmesan works as well, very tasty recipe thank you very much, man.
If you think powdered parm tastes _anything_ like fresh grated real Parmigiano-Regiano - well, just yikes!
@@kindablue1959 They said 'works as well' not 'tastes the same as'. The context makes it clear that they were in a pinch, and wouldve followed chef johns suggestion if they could. Youre being condescending on purpose to be rude. I prefer the fake sawdust cheese, I think real parm (and dry aged meats) taste dirty and rotten. It reminds me of the hooves and pig ears people feed to their dogs. But go ahead with your superiority complex. Youre telling me youd rather not eat this delicious food than eat it with the 'wrong' cheese? Chef is offering a suggestion out of love for what he does and a desire to share it. He is not looking down on people for changing his recipes ("thats just you cookin"). Yikes yourself.
Dude made a nice meal that they liked and you're gatekeeping their cheese@@kindablue1959
@@kindablue1959when did he say that? 😂
@@kindablue1959🙄
I was going to forgo watching this recipe as I don't have a crinkle cutter. Glad to know I can use frozen crinkle cut fries! Can't wait to make them.
The little can is good and less expensive. You just just empty the contents onto some parchment paper, wrap it up and put it in a ziploc and it keeps in the freezer whenever you need tomato paste.
I love this idea. I just tried the pasta version a couple weeks ago, and now I'll have to try this.
i just pulled mine from the oven...
and O BOY(!) is that a tasty bite!
once again, brother, you lead me to something glorious! thank you!
Chef John comes up with the wildest recipes that combine a mundane or cheap base with fancier ingredients for this crazy fusion that I love.
Poutine Lasagna sounds AMAZING!!!
I second that!
There is a place in Port Everglades run by some Canadians.
They serve a bunch of different Poutines, one of them being a Lasagna Poutine. It is delicious AF.
Hey 👋 love your content so much! I have a pro tip for those of us that have the canned tomato paste, put one table spoon in each spot of a greased ice cube tray then freeze and pop them out and place them in a ziplock bag keeping it in the freezer for easy access
Oh Chef John.
Gonna try this one next week for sure,
YOU ARE THE BEST!
I’ve made Chef John’s marmalade for the 5th time. I love his recipes. So simple, so good.
Chef John's puns are almost as good as his cooking.
These, as well as cayenne, are his secret ingredients.
they are pretty grate
I hope his cooking is better than his puns…😉
I love crinkle fries in spicy Szechuan pepper sauce so I'm sure these will be great too. Thanks
I know it's silly to write such a thing about marinated french fries baked until almost charred... but it's mindblowing! Can't wait to test this out. Thanks John!
I've made spaghetti al'assassini every week since you first showed it, it's my new favorite food. I can't WAIT to eat these!!
All hail to Michael Grady for inspiring this recipe and to you, Chef John, for developing it!
These look amazing- I can’t wait to try this myself!
Oh yeah....I'll be giving this a try very soon. Thank you for posting
Chef John you have outdone yourself on this recipe. I'm making this tonight!
honored and grateful to have you with us Chef John =]
This was one of the funniest! My husband and I were giggling like 3 times. I want a t shirt that says the "really grate" phrase!
These are FIRE, Chef John! Perfect late night snack. Thank you for the great recipe!
They look so delicious!! I will definitely make them!
Around here we put many things on fries, cheese, gravy, etc. So tomato paste and cheese sounds yummy and the spicy sweet sour profile sounds very interesting, too!
made this twice - can vouch - would do again. so easy and satisfying.
This is definitely something to make after drinking that will satisfy a craving. Quick and easy. I bet some green onion would be good over top.
the very name of this dish has made me EXTREMELY hungry this is incredible chef thank you
Must try these.
This technique certainly opens up lots of ideas.
Thanks Chef, will be adding this to super bowl food this weekend.
Wow never seen anything like it! Looks delicious and very simple to make ^^
Think I’ll try it with sweet potato fries.. great idea, thank you chef
Those look amazing! Definitely making them!
I don't know why, but I like it when chef John adds cayenne pepper to food. It's great
I’ve been adding cayenne to my desserts lately. Spicy apple pie is an eye opener.
As an Italian, I love this and all your recipes. Hugs from the Belpaese!
Wow! Looks & sounds delicious !
This is wonderful, thanks! Aside from the naming and idea, it's, well, just another new way to make potatoes!! and for that all respect is due.
As Margo Ledbetter, of 70s Griffin "The Goode Life" (aka "Good Neighbors") might say, " A poutine lasagna?! Well, thank you VERY much!" I have enough trouble sleeping, and now I won't sleep at all for thinking about lasagne in a rich brown gravy with lots of cheese. Seriously, thank you for this video, your continued efforts and, well, for just being you.
I would hazard a guess that this would come out great in the air fryer
They crisp up because they're coated in oil. I don't see the benefit of using an air fryer. It may even 'blow off' some of the spice coating and make a mess.
this is crazy, will definitely try this
This looks amazing and I am going to try it. Frankly, I am most excited about doing new things things with frozen french fries. And this looks like a great thing to do.
This is honestly such a brilliant recipe and idea.
YUM! What it could really use is anchovy paste!
I do this already with thinly sliced potatos and 15 Minutes in the oven...thanks John love your inspiration! LG aus Berlin
Chef John, you always make me smile.🥰😘😘
"If you want these to be really great, you have to really grate." I love Chef John lol
I'm absolutely going to try these!!!!
Omg! That looks amazing! Now I have to go get some crinkle cut French fries 🍟 to try this recipe 😊😋
Awesome as always. No pretense, no attitude of superiority, just tasty food!!
This looks incredible
Definitely gonna try this
def trying this
I’m going to try this seasoning mix and techniques on platanos maduros .
This is a bittersweet moment for me because I can hear the age in your voice and it's like when I talk with my dad. I've been watching your videos for over 10 years and watching your channel and website evolve has been amazing! So proud of your success over the years!
Chef John is only 60, and from what I understand, leads a good and healthy lifestyle. I wouldn't worry about him too much yet - I'm sure he has lots more great recipes and stories on the way.
Okay, time to head to the store, ha. I NEED these in my life.
Love the idea of poutine pasta. I might try it out sometime! We love poutine over here at our NY house.
Most outstanding!!!
Savory-sour and spicy fries. You have enabled us to create our own Hot Fries at home. I love it.
these look fun. thanks CJ
these are getting made this weekend!
These look fantastic.
That is pure art 🤩
Never would have thought to combine tomato paste with frozen fries. Awesome!!!
Replace the chile flakes and cayenne with ancho chile peppers (preferably ground) and you have the Smoky Killer Fries. That's what I'm trying first...
Yes or a splodge of chipotle in adobo….
OMG.😋😋😋Chef John, I think you are at the point where u need recipe copyrights! Oh, man ... French Fries al'Assassina really SLAYED...😋
It's not mandatory, but it is not optional. 💯 Love that!
I’ve been wanting to try pasta a l’assesina but I’m gluten intolerant so this feels like a fun alternative thank you 🙏
The colour on those fries is amazing.
Thank you Tom Grady, you're grate!
Psssst... It's Michael Grady 😊
A fifteen year old recipe, my French fry casserole is by far my family’s favorite and I make it with frozen crinkle cut fries.
Chef, awesome recipe as always! Question: can we use regular fresh potatoes for this? If so, do they need to be cooked first? Thanks!
Have you ever made french fries before? Ideally you cook them once to like 90% done, let them cool, and cook again at high temps to crisp them up. If you try to cook them all in one go they get very dried out on the inside, shriveled up, and overly browned.
You Sir are a genius! Looking forward to making them!
They look great! Cheers from Duane NY!
Poutine Lasagna I’m all in….!!! ❤😂😂
That looks killer!
Hey, a recipe I might actually have the gumption to make. Thanks Chef John!
oh my god that looks amazing
I'm gonna have to try this with pre-boiled roasted potatoes.
Bro these went hard af thank u
The absolute mad-lad has done it again!
This recipe is so basic, yet quenches my thirst for something unique. I think it is as the Aquafina of all’Assassina.
If you're using parchment paper around 450° make sure your oven is calibrated - you're very close to the temperature where paper ignites.
Ooh..thank you. I just turned down the oven a bit.
This is the fusion food I live for.
😀 A tip/hack : For those who do buy da small cans, u can freeze it in a ziploc baggie and you can easily take whatever you need or want for your meal/recipe..It doesn't full freeze. So it will be easy to spoon out 😉 you are welcome! I love cooking up some French Fries 🍟 with salt/pepper/Cajun seasoning, garlic powder and paprika seasoning. So yummy! Double fry to make them crispy! Yummy 😋!
Made it yesterday, best fries 👍🏼
I appreciate you keeping the universe in perfect balance. Many have tried and failed which explains why there’s so much insanity everywhere. Who knew it was as simple as a couple of opposites in the recipe world?😄
Nice Vibrato on that "Enjoy" at the end.