Crispy French Potato Cake Recipe!
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- Опубликовано: 27 авг 2024
- This classic French side dish is made simply by piling up thinly sliced potatoes with lots of butter. Once you've tried this, you'll never look at the humble spud the same way again! Get the recipe here: www.donalskehan...
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I just put my pan of potatoes in the oven. I'm serving it with chuck eye steaks, whole green beans with garlic and cloverleaf rolls. #mysundaydinner #thankyou #lovethischannel
I love the way you say potato.
This looks DELICIOUS, Donal.
And, yes... a Golden Bottom in the kitchen is far better than a Soggy Bottom. Mary Berry says so. 😋
Can not wait till that beautiful son of yours helps you in the kitchen, he will be the star of your videos.
Underrated cameraman
My favourite way of making this incredible dish, specially if you're making this for many people, is to use a square baking pan, fill it it up with layers of potatoes (like in the video). Add the butter to the layers, add the thyme and and whatever you like.Then put parchment paper on top, take another baking pan that is just a bit smaller, fill it up with water and put it on top. Bake it for an 50-60 minutes. The pan with water on top, will put pressure down on the potatoes, and create a much better result in the end. Take it out of the oven, let it cool to room temperature and put in in the fridge overnight. The next day, the entire thing can be removed from the baking pan and is quite solid because the butter has solidified. You can now easily cut it out in big or small squares, put them on a tray and bake them them in the oven to make them nice and crisp on the outside, and amazingly soft and buttery on the inside.
Daniel M Sounds really nice! How long do you bake them the second time?
It depends. Depending on how done they are after the first bake (about 350 btw) I will pretty much just give them until they look done, brownish and crisp. It's really difficult to overcook these, because they have quite a lot of fat. Honestly, I've never been too accurate about these, and they have always come out perfectly. I would say, if they are soft after the first bake (poke them with a knife) it's all about getting them crisp from then.
I believe this is the video I originally found the recipe. It's in Danish though, but at least you've got the visuals :)
ruclips.net/video/GodaUmTzcNE/видео.html
I forgot to add; as in the video I've linked, remember to put parchment paper in the pan. Also, in the video he adds the butter in the end. I like to add it gradually with the layers, to assure that the butter is evenly contributed.
Thanks for the answer. I'll make sure to try it, it sounds (and looks) delicious.
Love the clarity and your accent! Thank you for the recipe
In Argentina we call this 'milhojas de papa' which is something like potato strudel, but if you translate it literally it would be 'thousand sheets of potato' 👌
5 potato recipes in a month. And I was validating your Irish standards at one point!
I love it when he says: "Who doesn't love a golden bottom in the kitchen?" 😏
😏
I need to try it! I haven't eat this recipe before! Mouth-watering recipe, as always! 😊
That does not appear to be a cast iron pan. It looks like a steel pan. Please say what kind of pan it is, thanks.
Tried this today - pomme anna. This. Is. Game changer... imma start making this from now on. Added leek in between the layers: bomb!
1/ melt butter
2, bào lát mỏng
Brush butter onto each pan
Thyme, cheese on top
Cook on low heat
Oven
I like your sense of humour. I will prepare this dish for daddy. Thanks. I wills surprise him with your potato dishes.
i love anything potato, yum
Terry Harvey iii
It's made my mouth salivate. Thank you for your recipe.
I wish to try this.
4 potato recipes in a row. Sweet.
you should rename this channel: Doing Potatoes 101 ways
Tyus Elder lol 😂
i got no problem with infinite bodaydo recipes lol
I love potato recipes, I will make this recipe soon , thanks for this amazing video 🇧🇭❤
I am going to try this for tonight’s supper , thanks very much
Chef John from food wishes channel will properly call it ..."a freakishly small pan"
Omg now I'm hungry
Great video! I've never seen shiny silver cast iron pans like yours. I'll have to look for them.
Jeff Ward Agreed. In the South, we’d call that a faux-cast iron. ; D
It's actually a high carbon steel pan (de rigueur in French kitchens) - so not cast iron at all.
LeGourmetTV Recipes Right. We were amused because Donal called it cast iron in the video.
hahahaha - yeah 'The Age of Fabulous' I got that. But since you didn't call out what you thought it was (many will think it's stainless) I thought I'd add to the conversation.
‘Who doesn’t love a golden bottom in the kitchen? *chuckle’ ohhh Donal I see you😜
is this like gratin French potato dish ?
Wow, yummy. It's my next stop to cook. Thanks for sharing, Sir D😄.
I wouldn't mind if you send some of that to sweden 🇸🇪📮 it looks so delish! 😍✨
Everything you cook makes my mouth water XD
No wonder! You are one of the favorites ❤
BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS BODAYDOS
LIKE THIS DISH....
PO-DA-TOES!
paperplaneswish boil 'em mash 'em stick them in stew
I gotta say, the Parmesan cheese in it is a nice touch! Will definitely give this a try soon! Thanks Donal-san! :D
The frenchies are the best in the world ...
that looks lovely
Luks very simple and delicious...Will definitely try it!
Definitely something I’ll try ❤️❤️
This looks so good 😍
I love potatoes...I love crispy potatoes... I shouldn't watch this at 9pm x)
Looks delightful!
You done it well . Boy
Yes
Is this potato month?
I mean, i am not complaining, that looks great imo 👍
Looks yummy!
It's so nice recipe. I really like it. 👌
Can't wait to see your Chocolate & Raspberry Devil cake!
Gotta love the way you say potato. :)
this looks amazing!
I’ve actually sliced off a piece of my finger using my mandolin so please be careful everyone
Healthy Aspirations ouch 🤭
Suki Shao yes it really was quite bad
Simply because you don't know what you're doing.
My mandolin has a thing in which I stick the vegetables so I don't cut my fingers but still I don't let anyone use it
Beside Potatoes Pave' this is my favorite!
I failed at Pommes Anna, I will try again with the cheese, maybe that will bind it better.
Looks amazing
Add some pancetta into the layers and you got a meal!
That looks so good 😁💖
Uummm so yummy 😋.
Good personality. Well done.
Where to get the pan you are using
I was hungry before but now I’m starving. ;-;
I know Potato Galette. However, no potato pancake or potato sausage is as good as in Polish Podlasie. XD
It's awesome and delicious donal!!👍👍😋😋😚
Shear delight, thanks for video!
Great looking recipe do you have a link for your cast iron pans, please?
Which pan to use in oven
masanger per plz
Hi, Donal... can you make baked Cha Siu Bao (Chinese Pork buns)? I've always wanted to learn how to make them. ❤️❤️
Yummy
waoo amazing 😉 video
will try it soon
should the shiny side of foil not be inside the dull side out so it soaks in the heat and not reflect it
We do not have those potatoes in Australia!
Really
It's kinda like gratin dauphinois. And Gratin Dauphinois is a MUST eat. 1 hour of cooking for tender and melting potatoes
Yum
what was your procdure of layering it?
Я готовила. Потрясающе!!!
Please try to add subtitles
Yummmmmmm
dump all the slices into the pot of melted butter, season and toss in a lot of thyme and parmesan and then assemble the pans. Would that work?
Yes
is that really a cast iron pan? (1:25)
yaah I too took note of it...its looks like a stainless steel..
yum..!!
Iam professional chef ruthresh
Very nice 👌
Donal - where did you get your pans? I’ve looked everywhere and can’t find them. HELP PLEASE!
are those pans not carbon steel?
Classic French dish in what part of France? Never heard of this...
Potatoooooes!
Thats not a cast iron pan. It is a carbon steel pan. Due to the mass of Cast iron, it will heat up slower and alter the cooking time.
I thought cast iron pan only black and difficult to wash ?thank you for the receipt
It's actually a high carbon steel pan (de rigueur in French kitchens) - so not cast iron at all. BTW cast iron is actually very easy to care for.
It's not Pommes Anna once you added the parmesan cheese. It's more if a potato au gratin.
Hum, eu quero, quem sabe faz
He has a very friendly face and nice voice... :)
*Podado
This is 🤤🤤worthy
seems your skin is getting brighter each video haha
who doesnt love a golden bottom??
Can we just put the lid of the pan instead of paper? Or is there something special about it :)?
The lid would cause steam potatoes would not turn out crispy parchment, not waxed paper is the best way to do this
Say padato one more time please!
Spare me a "twist" on a classic.
Pro Tip: Make it in a Muffin Tray and serve as entre
I didn't see when he removed the paper ?????
An Irishman cooking potatoes, er, sorry, spuds a la francaise, what could be better?