Every Way To Cook A Potato (43 Ways)
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- Опубликовано: 2 фев 2025
- The potato is a powerful thing. :)
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I’ve learned the 100 folds in a chefs hat are symbolic for the 100 ways a chef can make eggs, can you do 100 ways???
Potatotoootkt
😂
I thought the hundred folds were there to give the ratatouille better traction 🤔
The indian guy is cocky and smug.
@@firiel2366 🤣🤣🤣🤣
Joshua: recipes have to be world wide accepted
Also Joshua: Hey lets try a pizza oven potato
lol
While leaving out fishcakes, which are world wide accepted.
I also took this one as an example to prove that criterium wrong.
Also, not really fair to not season the baked, boiled, etc. 1) that’s how they’re eaten 2) the other dishes were seasoned
Also what was that potato salad
"You're a little much."
"You're a little less!"
that verbal backhand slap is hilarious
Fair fight, fair comebacks lol
I love Cam's positive attitude and passion for some of the variants. Somehow this made the video much better for me.
I like how he just a normal dude. If it tastes good, it gets higher.
1. 1:11 Baked Potato
2. 1:43 Twice Baked
3. 2:29 Potato Skins
4. 3:15 Duchess Potato
5. 4:07 Potato Casserole
6. 4:44 Smashed Potato
7. 5:29 Smoked
8. 5:59 Salt-Baked
9. 6:37 Searzall
10. 7:12 Hasselback Potato
11. 7:53 Broiled
12. 8:29 Potato Pavé
13. 9:31 Lemon Potatoes
14. 10:20 Pommes de Terre Fondantes
15. 11:08 Potato en Papillote
16. 11:54 Grilled
17. 12:31 Pizza Oven
18. 13:03 Direct Coal / Tandoor
19. 14:09 Boiled
20. 14:43 Poached
21. 15:19 Steamed
22. 15:56 Pommes Puree
23. 16:35 Pommes Aligot
24. 17:14 Potato Salad
25. 18:16 Sous Vide
26. 18:54 Colombian Salt-Crusted
27. 19:28 Slow Cooker
28. 19:57 Instant Mashed Potatoes
29. 20:53 Mashed Potatoes
30. 21:34 Home Fries
31. 22:16 Diner-Style Hash Browns
32. 22:53 Stir Fry
33. 23:36 Pommes Rosti
34. 24:23 Potato Latke
35. 25:18 Pommes Dauphines
36. 25:57 Croquettes
37. 26:46 George Foreman
38. 27:19 Pommes Soufflées
39. 28:28 Potato Chips
40. 29:19 Battered Seasoned Fries
41. 30:02 Tater Tots
42. 31:18 French Fries
43. 31:57 Surprise :)
Legend
You did gods work
Not all heros wear capes
Thank you! You did ALL the work!!!
❤❤❤
Ty
What I've noticed in the methods section is that it's kind of unfair that some methods are completely plain while some have plenty of additives. It only makes sense that those win compared to just a regular method that most people will do anyways
“I wonder what will win? Plain unseasoned boiled potato? Or mashed potato’s with butter, milk, cream, and salt.”
@@Serephiel exactly, there should also be a seperate method where it's just a plain method with all similar ingredients
In some of these videos I've really come to think that cam gives the better scores than vicram and Josh, both of them give really fuck all reasons as to why it's bad/ not great.
Yeah, it's kinda messy and unconclusive. This is just a rating list for them. It doesn't mean anything to the rest of literally anyone. Its good entertainment value, yes. And im fine with that, which is why for me I decided to just not take any of this seriously. Except they claim to be the all knower and decider of the rating theg give to the food, otherwise im all good.
yeah, but the title is literally as it reads. Every way to cook a potato. Categories of which it starts off as simple and all the way to complex. One other way to change that would be you, yourself, decide to add your own twist to it. Agree or/to disagree, that everyone who watches this will do the same thing he did or they can change it up as they feel it.
here are some timestamps:
1. 1:11 Baked Potato
2. 1:43 Twice Baked
3. 2:29 Potato Skins
4. 3:15 Duchess Potato
5. 4:07 Potato Casserole
6. 4:44 Smashed Potato
7. 5:29 Smoked
8. 5:59 Salt-Baked
9. 6:37 Searzall
10. 7:12 Hasselback Potato
11. 7:53 Broiled
12. 8:29 Potato Pavé
13. 9:31 Lemon Potatoes
14. 10:20 Pommes de Terre Fondantes
15. 11:08 Potato en Papillote
16. 11:54 Grilled
17. 12:31 Pizza Oven
18. 13:03 Direct Coal / Tandoor
19. 14:09 Boiled
20. 14:43 Poached
21. 15:19 Steamed
22. 15:56 Pommes Puree
23. 16:35 Pommes Aligot
24. 17:14 Potato Salad
25. 18:16 Sous Vide
26. 18:54 Colombian Salt-Crusted
27. 19:28 Slow Cooker
28. 19:57 Instant Mashed Potatoes
29. 20:53 Mashed Potatoes
30. 21:34 Home Fries
31. 22:16 Diner-Style Hash Browns
32. 22:53 Stir Fry
33. 23:36 Pommes Rosti
34. 24:23 Potato Latke
35. 25:18 Pommes Dauphines
36. 25:57 Croquettes
37. 26:46 George Foreman
38. 27:19 Pommes Soufflées
39. 28:28 Potato Chips
40. 29:19 Battered Seasoned Fries
41. 30:02 Tater Tots
42. 31:18 French Fries
43. 31:57 Surprise
Thank you
MVP
What were the highest rated ones? cbf watching
It is not the way to cook but seasoning is the key. Who you serve disk also make big role. Black white yellow brown slightly white= these peoples can't taste the same. You can go around to ask all chef in the world and yet they can't tell you because they are not yet become ultimate. ;)
😂🎉
Timestamps with scores:
~~~Roasted Category~~~
1. 1:11 Baked Potato (14.3/30)
2. 1:43 Twice Baked (15)
3. 2:29 Potato Skins (15)
4. 3:15 Duchess Potato (16.5)
5. 4:07 Potato Casserole (21.6)
6. 4:44 Smashed Potato (22.7)
7. 5:29 Smoked (11)
8. 5:59 Salt-Baked (12.5)
9. 6:37 Searzall (0)
10. 7:12 Hasselback Potato (11)
11. 7:53 Broiled (23.2)
12. 8:29 Potato Pavé (23.5)
13. 9:31 Lemon Potatoes (23.6) ***Category winner!***
14. 10:20 Pommes de Terre Fondantes (19.2)
15. 11:08 Potato en Papillote (7.7)
16. 11:54 Grilled (11)
17. 12:31 Pizza Oven (13)
18. 13:03 Direct Coal / Tandoor (5.5)
~~~Boiled Category~~~
19. 14:09 Boiled (7.8)
20. 14:43 Poached (12)
21. 15:19 Steamed (4.7)
22. 15:56 Pommes Puree (21)
23. 16:35 Pommes Aligot (20.2)
24. 17:14 Potato Salad (19)
25. 18:16 Sous Vide (5)
26. 18:54 Colombian Salt-Crusted (15)
27. 19:28 Slow Cooker (5)
28. 19:57 Instant Mashed Potatoes (7.5)
29. 20:53 Mashed Potatoes (23) ***Category winner!***
~~~Fried Category~~~
30. 21:34 Home Fries (17)
31. 22:16 Diner-Style Hash Browns (20)
32. 22:53 Stir Fry (18)
33. 23:36 Pommes Rosti (21)
34. 24:23 Potato Latke (21)
35. 25:18 Pommes Dauphines (19.2)
36. 25:57 Croquettes (21)
37. 26:46 George Foreman (9.5)
38. 27:19 Pommes Soufflées (15)
39. 28:28 Potato Chips (25.5)
40. 29:19 Battered Seasoned Fries (20)
41. 30:02 Tater Tots (27) ***Category winner!***
42. 31:18 French Fries (25.7)
43. 31:57 Surprise (best overall)
I am very passionate about cooking. I also try your recipes often and have had great success
If anyone has any special recipes, please share them with me. I will try to learn and cook them
Thank you very much 🥰🥰🥰🥰
İ love Potato when its in the shape of ✨Vodkaa✨
Same I love cooking! 😀 in fact, I’m going to go to culinary school, and open up a café/restaurant! 😀
Look for Chef Jean Pierre and his channel
Hey, if you want a summer recipe, take one can of frozen lemonade concentrate, two cans of sweetened condensed milk and 1 quart of heavy cream. Whipp the cream, mix the lemonade and sweetened condensed milk then add to the whipped cream. You can just dump all ingredients in a food process or a mixer and still get a great result too, so just whip together till thick and creamy, then either put into a graham cracker crust or just put it in the freezer and eat it like ice cream. Great for hot summer days.
Edit it's gotta be frozen. Basically cheat ice cream/freezer pie filling!
Beer 🍺 🍻 🍺 🍻 🍺 🍻 🍺 🍻
Brit here. I didn't really see a "roast potato" in this video. Proper roast potatoes are so good they are universally agreed as the greatest element of a roast dinner, and deserve a voice here.
Not really, as the only reason they are good is because they are cooked with meat. None of these other recipes are reliant on a main meat dish to flavor them.
@@rdizzy1 Not necessarily, my partner is vegetarian and loves my roasties. You just need the right oil.
@@rdizzy1 They aren't cooked with meat, they are cooked on their own in fat, traditionally duck fat.
@@ImBarryScottCSSNot traditionally with Duck fat. For a starters, you cook them with a meat. If cooking separately, you use a vegetable oil. Sunflower for high crispiness, Olive if you don’t want them that crispy, but with a flavoured, soft texture.
I am hesitant to believe anything a Brit says is good cuisine
In Poland we have this ashen potatoes, basically once campfire goes out and only embers remain you burry potatoes (some people wrap them in aluminum foil, more traditionally not) into hot ashes on the outer rim of the campfire's remains and after a while you remove them, cut them in half and eat out inside with a spoon (preferably applying some butter and salt while it's still hot) and discard of the charred skin.
I am Italian but growing up we had a chimney in our house and this is how my parents used to make them too! Under the ashes they get all the smoky flavour and aroma and they are creamy.
That just sounds like a baked potato.
@@jel9772 only a hundred times better!
My dad used to make them during harvest so we had something to munch on while working. He'd toss them around in a whicker basket when done to knock off the ash and we'd eat them charred skin and all.
We do this while camping in the US! Sweet potatoes are fantastic like this too
Yeah we did that too in Austria. It's so good.
I really loved this video. the one gripe I have is that all of these recipes change significantly based on what type of potato you use. Also, there are a ton more recipes you could use potatoes for. The vegetable/tuber is THE most versatile vegetable in existence imo.
i love potatoes and by God, potatoes love me
Hap 24 💖
And the fact some potatoes don't belong in certain dishes. Like frying certain types of them just make an almost gluey texture.
A ton more recipes that focus on the potato?
@@DocBree13 oh yes - the potato is extremely versatile. both as the focus, but also as an ingredient. there are also plants that are very much _like_ a potato used in almost every culture around the world, for which those recipes can be easily exchanged for the humble potato.
The only thing I would say here is you can't get an accurate comparison if you're using 30 types of potatoes. Obviously different types of potatoes can provide better flavor or texture, but for consistency and accuracy it needs to all be one type. He'd have to do another of these videos for every kind of potato. This isn't about which potato provides the best taste. This is about which method makes the potato shine the best.
In Germany we have potato dumplings or "Kartoffelklöße". There are different versions of it too. We usually eat these at a Sunday lunch together with some kind of roasted meat and cooked red cabbage.
Josh: does just a plain baked potato nobody would actually eat to make the scoring fair
Also josh: makes tator tots by confit-ing and frying the potatoes in duck fat
he also cuts the potato in half and squishes it like who does that, ive never seen a baked potato ddone that way. 99% of the appeal of a baked potato is its customization.
@@dolparadise3040Real. A straight up baked potato is not good. But a baked potato with the addition of only good butter and good cheese is divine.
And somehow, plain Broiled was ranked so much higher than Home Fries. Feels like they deducted points for the spices they added to the Fries lmao
So true, somehow it felt like more effort was put into types he already liked or knew.
He did aligot so wrong, neither the technique or ingredients are met
Like, proper aligot is a standout POTATO BASED EXPERIENCE
Plus, are all techniques suited for the varieties chosen ? There’s no such thing as A POTATO but a world of potatoes meant for different uses…
Any of the higher scores have some type of fat added like duck fat, no shit those taste better
You forgot one. Here in Denmark we have something called “Brunede kartofler” which translates to Browned potatoes. It’s where you peel and boil some smaller potatoes first and then kind of caramelize the potatoes in a pan with a bunch of sugar and butter. You should try it. It’s incredibly delicious
There is also yukon chipers that i really like its almost like thicker chips thats still have regular potato in them. Very good with dry rub
Danes do that to everything. Cornflakes, salad, soup, cat food...
Sugar? That is very interesting. I'd def try that!
@@nikkiseashores82 Danish American here who eats these every Christmas. In my opinion it’s the best part of our already very epic Danish Christmas dinner. Highly recommend
I study Danish at uni. We are going to have a Xmas party. What are other traditional dishes? I have to prepare them to pass 😅
In Spain there is a very typical dish called "Patatas bravas", which is made with double frying potatoes. The first on low heat and then on high heat. For me it is the best dish that can be made with potatoes (especially with the sauce).
We'd just call that "hash" and mix other leftovers with them. These guys left out that sort of hash and also wedges.
Amigo, antes de las Patatas bravas, va la tortilla....
@@Tiamarrucala tortilla es más un plato de huevos que de patatas
The Dutch and Belgian people do the same with their fries. Prefry on 150/160 celcius and fry a second time on 180.
@@joylove1146 it is not hash.
As an Idahoan this was very helpful for my test coming up, thank you!
Literally was having a discussion with my dad on how the potatoes were going to be done for christmas lunch today. Was really wishing i knew more potato dishes. Thanks Joshua!
What did you all come up with? Looking for ideas
I wouldn’t recommend lemon potatoes as a cohesive part of Christmas dinner, just my two cents.
@@accelgortuss4573depends where you're celebrating...tell that to Greek people.
They're more into Easter but they have been celebrating Christmas before any Europeans "discovered" North America
I love that when it comes down to it you can tell what Josh wants to win. The ones he likes the most he adds a LOT more flavor to the recipe. Case in point; the tater tots. With the potato chips it was plain chips with salt. If he wanted them to do better he'd probably make them BBQ chips or something. With the diner style hash browns it was just potato and salt shallow fried to crispiness. What did he do with the tater tots? He confit'd the potatoes and then fried them in duck fat. Of course they are going to be the best. He should have made them as traditional as possible. Shred the potatoes, maybe a bit of egg to hold them together and then fry them. I can guarantee you that they would have gotten lower scores and not gotten first place. Obvious favoritism means this list isn't reliable and only for entertainment reasons.
Yeah if he made a salty garlic butter and cut chives and put that on top of literally all of the more basic potatoes it would have felt more fair since he just had to include the plain potatoes recipes with the dishes that are like 50% potato max. When he got to the lemon potatoes I just rolled my eyes, he didn't even do standard baked wedges which has to be like in the top 5 of most popular potato making methods.
It's not that deep bro
Thank you, I was looking for this sort of comment. Was this fun to watch? sure, cus these guys are funny together, but the favourism was just dripping through the screen.
Yes so true. Also, the Hasselbach potatoes were done wrong: if you only season them with salt there's no point in slicing the potato. The idea is to have butter/oil and garlic in between the wedges. Truly awesome. But that requires garlic.. Simply only potato cannot ever win: it always needs something like fat, armotics, etc. to make it sublime.
Bro was touched 😂😂
The thing about Potato Salad, is depending on how it's made, there is a Cream base (Which is what you made) and a Vinegar base, which has an interesting different taste to it.
In South Africa ours is disgustingly good. His looks OKAY at best. Braai (barbecue) meat and potato salad South African style, and that is that my friends, you've had a 10/10 eating experience.
I would definitely agree as I'm partial to German potato salad. Which is mustard based.
Cold mustard tangy potato salad goes hard sometimes
I was surprised at the addition of raw garlic in a cold cream based potato salad. I think it would take away from it, too overpowering for a cold cream based potato salad.
My way (or the highway?):
Boil potatos in skin, peel when cool then quater.
Chop in some onions.
Add packet of all purpose savoury seasoning (such as Aromat)
Mix and add 800ml of mayo, milk to thin and half a tin of condensed milk.
Boil, peel and slice in 6 eggs
Add garnishing (parsley and/or smoked paprika)
Bacon bits optional
These guys ranking potatoes low for tasting like potatoes is pretty ironic.
They are slaves to their biases.
@@OrbObserver RUN YOUR OWN CHANNEL.
OF COURSE THEY SHOULD BE SLAVES TO THEIR OWN BIASES.
Honestly?
I love these sorts of videos, along with POTATOES.
How can you NOT love potatoes?
So versatile.
Boil ‘em, mash ‘em, put ‘em in a stew…
If you got Potatoes and you know what to do@@NotaFrom99
@NotaFrom99 what's taters precious?
@pizzawithjalapenos7297 POOOTATOESSSS
so true!
We are a new practice looking to build our RUclips channel, we appreciate any subscribers!
LOOOOOVING these comprehensive subject based cooking classes. I know its alot of work but man im learning a ton! made delicious truffle fries after your recent frying class!!!!!!!!!! cheers papa
@RepentandbelieveinJesusChrist. The Jesus myth was mashed up long before the potatoes reached any christian shores and was enjoyed by south Americans long before the bible says the earth was created. Why would I even repent to god's side kick, why not go to the boss potato head directly?
1.5 Chronicles of Riddick 17:25 NETFLIX
wtf are you on about amerimutt??@@cgourin
A lot*
It's two words.
@@TheJPomp Your rite. Good grammer correctshun. thanks!
@RepentandbelieveinJesusChrist. You're not winning any converts by spamming, bot.
Professional german chef over here...
Loved your technique for the pomme puree, but try cooking your potatoes skin on in heavily salted water with some caraway seeds added and season the final puree with just salt and some freshly grated nutmeg :) a real gamechanger on potatoes!
Trying tomorrow sounds good.
Portuguese here and I use nutmeg, definitely levels the game up
Don't worry josh has no idea how to cook. Just a sous chef
ich vermisse KLÖße😢
Awesome. Can't imagine how much effort has been put into this
In Poland we have "kluski leniwe" or "lazy dumplings" - this are boiled potatoes mixed with quark, flour and eggs shaped to look like a rectangle and boiled again served with sugar and fried bread crumbs. They are one of the mos tasty dishes possible :D
What is quark?
@@ezoko424 quark or tvorog is a type of cottage cheese.
quarks are undoubtedly super flavorful
How abt "Placki Ziemniaczane"?
@@Diablo-zq7zd my god potato pancake with goulash are one of my most beloved dishes (together with lazy dumplings) :D
As a Brit I am saddened by the missing of the roast potatoes. Orobably wouldn't win but they're a so good and can be done so many ways
Definitely, I think a top 3 in the roast category. Really easy but that crispiness is just unreal
There's no excuse roast potatoes weren't in the video. Arguably could have won given the crispness and the duck fat they loved about the tater tots
@@willthompson925
The use of duck fat and beef fat made me ill.
I demand a reshoot.
Agreed. Also missing; big thick "hand cut" skin-on chips, and of course UK chippy-style chips, especially the slightly squishy one at the bottom of the bag that's soaked up all the excess salt and vinegar.
God now I'm hungry AF.
I am not adventurous enough to make the finale dish, but I certainly learned how to improve upon many others that I do make. Thank you, Joshua!
As a major fan of potatoes in virtually all forms I NEEDED this video.
As a greek, I feel represented and seen. Lemon potatoes the greek way are SO underrated and more people should know about them.
You may be greek I cant say anything about that but I bet if you saw those you wouldn't know they were greek
@@nepian not sure what you mean, but each to their own.
I'm going to the nearest Greek diner and ask for them.
It cuts through the starchyness of potatoes SO well :)
Hasselback potatoes is a Swedish dish, and I am from Sweden. This is how we do it:
- use MEDIUM-SIZED or even small potatoes, not mega-sized baking potatoes
- you PEEL the potatoes
- THIN slices
- brush with melted BUTTER, preferably at least twice
- add BREADCRUMBS and/or grated CHEESE around halfway
Thank you for posting the RIGHT way to make those potatoes! I was cringing when I saw that potato go in the oven _without being slathered in butter!_ Oh, the horror! All they did was make a dry, chewy potato.
I was crying when I saw how you wrote "crying"@@LazyIRanch
@@luisrxb I meant to write "cringing" (as in recoiling in horror at such potato abuse!) but yeah, that kind of thing could drive me to tears! That tater deserved better... and BUTTER!
The origin is disputed, they are really good
@@anthonystewart313the origin is not disputed. Hasselback potato comes from Stockholm, Sweden from a restaurant named hasselbacken hence the name
Love these videos. I was inspired and made "deli hash browns" but i added paprika, salt and pepper plus a bit of red pepper flakes pre cook. Made them in butter/olive oil mix. Absolutely tremendous. Thank you for the inspiration.
"next up: tater tots"
ugh i hated tater tots when i was in school
"listen up. these arent your wittle baby ooh i stubbed my toe i need to go to the nurse elemertry school tater tots, these are michelin level tots"
o-o
im sold
I know that these are a LOT of work...I LOVE them! Please keep up this series. It gives me so many ideas and is sooo fun to watch what the "best" version ends up being so i can try at home.
13:00 In France, while making bbq, we always cook potatoes in foil directly on the coal (without the weird wood stick or whatever). So that's actually really something people do (at 66 million of them lol).
As do I
yeah I'm not french but I was so confused, is it his first time using coal for cooking or what?
Oh wow I always cook them that way
Yeah thats a thing in america too. His coals didn't look developed enough and were probably burning too hot.
You need to baste the hasselbacks with butter as they are cooking in the oven. And at the end finish it of with some breadcrumbs at the top and roast it of. And the cuts should be twice as many, at least!
I happened to get a huge number of potatoes and I'm trying to use them. That broiled method is so simple that I had to try it out.
Wow. Amazing. That's a game changer.
Since potatoes with additions were included in the video, such as the twice baked, potato skins, duchess, and potato salad, I'm wondering why poutine wasn't included in the fried category? And no kugel in the baked category? Classics. I know the Brits have already mentioned missing roasted potatoes. Definitely great ways to enjoy the humble spud. This was fun, Josh. Thank you.
I'm guessing because it's every way to cook a potato and not every recipe. Poutine is just fries covered in shit. A twice baked potato is completely different from a baked potato, just as potato skins are. Poutine is simply just fries and covered in shit. I mean, there are a lot of different types of potato salad ((German, American (which can break down to mustard base or mayonnaise base) and all the other fucking versions of potato salad).
Kugel i agree, or using same fine technique to mash it and make potato kotlets and then boil it
Broke my leg in November and started binging your videos since then. My boyfriend got me a signed copy of your cookbook and I am so excited to make all the things inside! Thanks for all your hard work!
Great video - I cannot wait to try making some lemon greek potatoes at home. But as a proud Lithuanian and a self proclaimed potato connoisseur, I am dissapointed you did not inlude any potato pie (Kugelis), potato pancakes, boiled potato pancakes (žemaičių blynai), potato sausage (vedarai) or potato dumplings (Cepelinai). YES, US LITHUANIANS, DO LOVE OUR POTATOES
as an fellow lithuanian I couldn't agree more
He said potato dumplings/pancakes sort of things do not count as fully potato based dishes at the start of the video.
I ain't Lithuanian but potato pancakes 🤤 so good, I wanna go there to try authentic ones
@@MaccaPacca246 He is wrong.
@@MaccaPacca246 the rule #3 was Only potato focus. There are so many techniques that he could have used from real potato dishes. google "bulviniai blynai", "cepelinai", "kugelis", "Žemaičių blynai" or "vėdarai" and you will realise that the focus of each of those dishes is potatoes! the recipes just utilise some techniques, that where not mentioned in this video
I missed you so much! I’m remember that my dad watched your tiktoks and he said that I reminded him of you. Not only is it an honor, but the affirmation is real
I've coal roasted many potatoes before. My tips for having them not burn.
#1 (most important) NO FIRE. Red coals. Preferably wood not charcoal. Think hard wood lump coal or just campfire coals. But again. No fire just coals.
#2. Oil the potato. Much like baking. Just think of it as primitive baking but you have aluminum foil.
#3. Rotate. Not like a rotisserie or anything. Just flip every so often.
Yeah, those coals were WAY too hot for him to even try. And the skewer thing was just stupid. Kind of annoyed he just skipped this method and just shoved it in a tandoor. Like, that's a completely different method.
@@NightmareShadows13 I have to agree with you on that
💯 percent, done right it’s one of my favorite things, the key is leaving it on the coals way longer than you would think
Eating food with aluminum foil touching it is bad for you, FYI. It can cause Alzheimer’s disease.
Josh: "we are not adding anything because this is about the potatoes"....
Also Josh: "add copious amounts of cream, lemon, herbs and cheeeeeeese"
You missed caramelized potatoes. A traditional Danish Christmas dish. It's so amazing!
I was going to say this!
There’s literally thousands of potato recipes in the world. He’s not gonna do every single one.
There're even more than 4.000 types of potatoes in the world.
High adaptability, grows almost everywhere around the world nowadays.
Idk why, but we germans are getting called "potatoes" by migrants 😅
Probably because we eat lots of them 🤷🏻♂️
@@skankhunt420 Germans are called potatoes because everyone loves potatoes. Kartoffeln 4 lyfe.
20:02 Josh pouting about making instant potatoes was freaking hilarious
Josh I've made some pretty delicious powdered potatoes before. If you use 🥛 milk instead of water and lots of 🧈 butter and 🧂 salt and pepper 🌶 .And garlic powder to taste then they can taste pretty darn delicious. Give it a try you might find that powdered potatoes aren't so bad after all. 😊
@@loreanschaffer2604 absolutely true. Same with boxed mac and cheese - those are easy to make awesome with just a little love - like cream and cheese!
He's a pretentious bitch, so it doesn't surprise me at all.
If he treated the instant the same way he did the mashed from scratch, they would be great
Josh, in case you didn’t know, there is an actual stir fry potato dish. You Peel the skin, julienne the potatos, and then stir fry with scallions, sichuan peppercorn, and vinegar. Delicious way of making potatos.
You've missed some amazing staple potato dishes. Like baked wedges, or peeled pan fried potatoes with onion. And went with duck confit deep fried version. No one will ook this more that once-twice a year.
I was literally JUST thinking about how I could elevate potato for Christmas.
Thanks, Papa Josh ❤
Blender and a lump of fecal matter wrapped in tinfoil but stabbed with a bunch of tooth picks so you don’t scorch the turds.
*chefs piss*
Turns out it's lemony Tater Tots with mash ranch, the kids would love it too!!! I think, lol
He’s not your “papa.”
@@anti-ethniccleansing465 Papa can mean Dad or Grandpa, saying "Father Josh" is a term of endearment referencing him as a teacher, parent or superior in the knowledge they seek.
The smashed potato looks like my favorite. So simple, yet so delicious ❤
You missed the 44th way: Szechuan style shredded potatoes "Tu Dou Si". You soak them after shredding to get rid of the starch for a really crunchy texture, then stir fry in peppercorns, jalapenos and vinegar. Totally different from any of the dishes you tested here. I'd love to see your reaction to it.
That sounds so good
Good god dang i gotta cook that
This is one of the best dishes ever.
@bmiles3582, One of very few vegetarian dishes I crave. It's like eating salt and vinegar chips for dinner, but way better!
YOU ARE RIGHT!
Kind of surprised that pommes fondant got such a low score, it really is one of my favourite styles of potatoes from the oven. I don't really get the difference between mash and puree though. Over here we just have 'puree' and everyone makes it completely different. I like to add some grainy mustard to mine, elevates it just a little bit and works perfectly with the common old school Dutch food.
Fondant is my favorite method too.
I think the difference is in the way the potatoes are mashed. In a classic puree it would be with a "passe-vite" and mashed is more "stamppot" if that makes sense. Puree is more like sand that is held together by the milk and butter, while mashed has more texture and bite to it (although still creamy)
I would have loved to see a classic Pierogi in this list, it's the best of boiled and fried!
Also misses the fancy classic pomme souflé and they got the aligot all wrong, Gruyère really? you got the recipe in a happy meal? It's tome fraîche not even close.
Men, Pierogi are not made from potatoes
@@PooLV2 they can be filled with potatoes and white cheese though
Also: draniki! And - Russian "little potato" fast food (it's a giant potato, baked in foil and then stuffed with cheese and sides (ham, greens...)).
Also - potato chops with butter baked in foil wraps. Potato soup. Potato zapekanka (two layers of mashed potatoes with minced meat in between, optionally cheese on top, baked).
@@meow_insanitythey’re still not a potato dish, which he made clear at the beginning
Thank u for this channel it’s different and I like it
In Hungary we also have a dish called potato noodles. It uses a kinda wavy square noodle and roasts the potatoes over onions, then lets them steam until cooked and mixes in the cooked noodles. Season with a lot of paprika, salt, black pepper and kumin seeds. Pretty simple and quick but delicious. Also: best to use lard to start it up instead of oil.
i don’t think that would be potato focused enough.
true and you can't forget the uborkasaláta
Oh, yes! @@chiseledquartz1075
Great video. Thoroughly enjoyed it even though the baked potato was a bit over represented. How about trying rice next? It’s a pretty global food that can be made so many different ways. Happy New Year! Keep up the great work!
The key with the Greek ones is you cook them with a whole chicken as well and they are not as wet and then get crispy. If it needs a little extra you pop them under the broil and make them half crispy this is what I grew up eating. Everyone loves when I make it now.
I feel like a bowl of buttery creamy mashed potatoes is for ME, the ultimate comfort food!!! Add some brown gravy to those silky smooth beautiful spuds, and that’s HEAVEN!!!!
Sorry but as a Swede I have to say, you totally botched the Hasselbackspotatis… each cut is supposed to be filled with butter, salt and pepper (herbs if you want some fancy points). I’ve never seen such a sad and dry Hasselbackspotatis…
I feel like hassleback is just the cut.. its not like the twice baked where the recipe calls for extra stuff to be added in order to be called a twice baked potato
You're supposed to add fat in the form of butter or oil or something to allow for crispiness in between the potatoes slits
Still wasn't going to be top 5 so it doesn't matter
Thank you. That is like making a pizza without sauce and toppings and being surprised it’s just dry dough.
WHATS WRONG WITH THE TASTE OF POTATO
I just said that out loud. The potato is supposed to be the star… what does he want it to taste like? 🤷♀️
If you like potato latkes, the Desi version is really great too. You take grated potatoes add crushed coriander and cilantro as well as onions and shallow fry till golden brown. Serve with chutney or raita 👍🏽
That sounds delectable
I really appreciated your effort and honesty in this video
Aligot is not done with gruyère at all but with "tomme fraîche de l'aubracq / cantal", it's like making poutine with cheddar - even tho I imagine it being hard to find in the us. Consistency and taste are very different
Also gratin dauphinois is without cheese, traditionnally it's without rincing potatoes for their starch and use a mix of milk and cream pre cooked with garlic and aromatics to infuse, a little bit of butter on top to crips it up in the oven. Brings it to another level :)
Merci
This is the classic home style Dauphinois. However if you search a bit you'll also find some chefs or some cooks that'll say that traditional Dauphinois is even simpler, with thinly sliced potatoes cooked in plain cream at low temp, basically confit, for two hours or more and that's all (still, always rub the flesh of a garlic clove cut in half against the wall of the cooking dish).
Thanks though for re-establishing the truth concerning what is driving every french cook crazy here lol
in the french restaurant i work in we use compte
@@oscarpeters5309Well, maybe it's god but it's not an Aligot 😉
Merci
you forgot vodka
I'm pretty sure he's making food not drinks
@@chungus6658 drinks are food. Just saw him make a smoothie
Real (Russian spy)
Best comment
shhhhhh
I feel like this should've been don more like the steak episode where we chose the best style and the best toppings etc. separately and make the ultimate dish. Because I think some of these got higher rankings just because they had a lot of stuff in/on them.
Your friends did a great job judging. They were a nice addition to your episode. I learned a lot from this episode.
April Fool's Day video: Joshua must use *everything* he has said he hates in videos (instant mashed potatoes, air fryer, slow cooker, etc.) and make a good dish.
Thats a great idea 😂
Vicram pls
With Hasslebacks, you're supposed to put in a casserole dish, then baste with butter and top with cheese at end.
You don't always put cheese on top.
As said it should be in a oven pan or something like that and the cuts should be about 2-3mm and it better to use chopsticks or something like it when cutting because you risk it being to thick at some parts and can mess with the baking if it's not cut the same all over.
You can at the end put either a Swedish Västerbotten cheese or fine bread crumbs or top or both in the end, but the most important thing is the baste/brush the top of the potatoes repeatedly until they ar almost done and then you can select to put either cheese, bred crumbs or both or instead just some nice sea salt.
But mostly when geting it in Sweden you will get it with bread crumbs and sea salt or just regular salt.
Hasselbacks are one of the best way to cook/bake potatoes, but it needs to be done right and not like this and this is the first time i'm really disappointed with Joshua for not doing the research on how to do this right.
I agree, the whole point of hasslebacks is that you fill the slots
In my Colombia we have boiled potatoes with hot sauce or sour cream or just salt , but as South Americans we have our own potato varieties, we have these small yellow potatoes that are just amazing. And you used one of our techniques, works better with salt potatoes a special variety than smaller ones
Josh, the gentleman to your right does not seem to be into potatoes today.
Honestly, I've been to a restaurant in Paris where they had kind of a specialty of pommes dauphines.
It was genuinely insane how good it was. We ordered two supplementary batches and ate it all, it was so light, crispy and tasty at the same time that I lost count of how much I ate, and to this day I honestly think it's one of if not the best potato I've ever had
@@karlwithak. He who has not tasted grapes stays sour
@@karlwithak. Potatoes are delicious and so is meat. Why make a competition?
@@karlwithak. So close! Both of those things are food ❤
How tho? Potatoes are plants that are edible, and it has many forms, so if potatoes are not food, is meat not food as well?@@karlwithak.
where i work we had a venison dish on our last menu and we had pommes dauphines with venison in the middle of them, really nice
I think a better way of ranking dishes is needed - it’s hard to give a good x/10 rating when you can’t compare it to the dishes coming after. I suggest a tournament-style system: have two dishes at the same time, pick the better one, it moves onto the next round, so on until you have a winner
Agree ^^
This, research, try-it-out, make-the-best-of-the -winners, idea, is freaking brilliant. I can see this turning in to a loooooong series. And when you are done, do some more date-night dinners :)
Research? He didn't even include gnocchi!
Maximum Effort guys. Most excellent! 💯
You’ve missed the British classic… roast potatoes! usually part boiled lightly shaken to break the potato and roasted in goose fat! Staple of any British roast dinner
One that he also forgot is Caramelised Potatoes, it may sound disgusting but... it is quite disgusting
Shame
And. Triple cooked chip.
Trueeee! they are the best
Can't believe you gave instant mashed potatoes a go, but not dehydrated shreds for the hashbrowns. For some reason, those make a much better hashbrown than fresh potatoes
It’s the water content of fresh vs dried.
Vikram just hates potatoes 😢
Where I grew up in Norway, as far back as I remember (early 80s) fast food places always served "The Special" which is French Fries with Mash. Epic starchy goodness!
In Denmark we make “Brun kartofler” which means brown potato. Its basically caramelized potatos with butter. Its basic, but yet so good! We mainly eat it for christmas - It would be funny to see your version of it 😄🙏🏼
Six days ago, one commented this.
Not me usually making them during summer cause I miss them and can't wait for Christmas. Same goes for "brændte mandler".
i dont know if you doing hasselback different in the states, but here in sweden we season it with paprika salt butter and breadcrumbs (often seasoned with herbs) before baking it and it´s appreciated by lots of people
I thought he was a little unfair to them. Before cutting mine I rub them with olive oil, season with salt, pepper, granulated garlic and smoked paprika. Halfway through baking when they've started opening up, I pull them out and brush them with browned butter, making sure it gets down into the cuts.
@@troystallard6895 I used to work as a chef and we would always run out during service cuz of high demand
I always put grated cheese on them for the last bit of cooking. Crunchy, cheesy goodness. That's the only way I've ever had them in Finland.
Butter is the key!
@@troystallard6895 butter, not oil and definitely not a low smoke point oil like oive oil.
English roast potatoes are par boiled to remove a lot of the starch, then cooled down to firm up. You shake them in the pot to rough them up to creste more surface area and create areas for the heat to make crispy, Then coated in duck fat, and roasted until crispy. They should be fluffy inside and crunchy on the outside.
Humanity isn't ready for lemon potatoes, they're the only thing better than baked
Humanity may not be ready, but I am.
You forgot German Bratkartoffeln. One of the best potato dishes there are in the world. As a side dish or with two fried eggs on top as a simple cheap main dish.
It's half crispy seared potato slices with seared onion dices and smoked ham/bacon dices, salt and pepper. Heavenly!
If shredded and fried counts, then you forgot one of my favourite potato dishes. In Germany, they are called "Knödel" or "Klöße" which roughly translates to dumpling. We have a lot of instant stuff here too, but the ones I make are called "Grüne Klöße" because half of the mix isn't cooked when you initially form them.
IMPORTANT! You need floury/Starchy cooking potatoes for this. Otherwise, you get to watch the potato shreds float in the water...
Take half of the potatoes and cook then shred them. While that half is cooling down, take the other half of the potatoes and shred them immediately. Once cooked half is cooled down, toss both parts together, season the mix then form balls, add some toasted breadcrumbs to the centre, plop in softly boiling salt water (I never actually salt the mix, I let the salt from the water do the deed).
You don't want the water to actually be bubbling because that makes the balls fall apart very quickly!
By the end of it, you should have a really tasty potato dish and the best part is that whatever is left over (usually nothing lol) you can cut that into slices and pan fry the next day. Super tasty, my absolute favourite way to prep potatoes and savoury :)
Note: there are a lot of recipes out there for these and this is just my way of prepping them.
yeah, was really surprised there was no Kartoffelknödel. Like reiberdatschi I can understand bc that's kinda just thin Rösti. But knödel are something really different from most potato dishes.
Did you miss roast potatoes? Are they a thing in the USA?
Also, have you tried stovies (not the Scottish dish)? Like a roast potato but saute/fried in a pan, Becs-table has a recipe similar to one I use. Excellent.
Roast potatoes are the best 💯
I came into this thinking roast potatoes were surely going to be first place and they're not even on the list.
I was wondering the same thing.
i work at a french restaurant widely known for their pommes soufflé, and the texture isn’t cruchy like a potato chip. it should be light and airy- slightly soft but not so much you can deflate it by squeezing it. this texture brings it to a whole different level that i don’t think you guys got to appreciate with the crispy pommes soufflés
I'd never heard of the lemon potatoes before today, but I am now obsessed with making them for myself because they looked so good.
Streetfoodaround here ❤
Honestly, I love these "Every way to cook..." type of videos. I know they're a lot of work, but those are my favorites haha. Keep it up Josh!
Instant potatoes and water: Oh wow, nasty. Who would've thought?
Potatoes boiled in salt water, mashed, butter, milk, heavy cream, salt (also seems to have chives and pepper on the shot): OH wow guys these just THE BEST of the bunch! WE HAVE A WINNER??
This was both entertaining (because of the guys) and painful.
Agreed. Though, I do make regular mashed potatoes, I often used good quality instant but add cream, butter, chives, bacon, cheese, whatever. I am betting if they made instant and regular the same way and didn't know ahead which was which, the scores would have been much closer.
In case anyone is curious like I was about the name "Hasselback potatoes": they're called that because they may have been invented invented by a chef at a Stockholm restaurant called "Hasselbacken". The restaurant is called that because of hazel that grew there. In Swedish, "hassel" means "hazel", and "backe" means "hill".
Josh needs to make a playlist called “every way to cook this”
When Xmas is coming up and in Germany alone certainly more than 43 versions of potato salads will turn up (as every region has their own styles), seeing some other examples what to do with potatoes is nice.
hasselback potatoes, which I love, benefit a lot from a slathering of garlic butter 15 minutes before they are finished (most kinds of potato do) so it can drip down in all the cracks.
Hasselback is my favorite way to serve potato next to a steak and a good sauce. Though I prefer them peeled.
So I watched this video about a month ago and for weeks I was thinking about the lemon potatoes. I've never thought to combine lemon and potato before, so I was really curious. I finally caved and made them tonight and holy shit. Josh, you know what you're doing. These are definitely going to be in regular rotation in my house.
hey, I don't comment much ( on any vidoes ) and I just wanted to say that I really enjoy your videos. They genuinely make my day better. In a world of negativity you may not hear this enough but thank you for your hard work and creatively
I use instant mash to thicken up a soup or stew and also give it a little creamy factor since my family is lactose intolerant
I really enjoyed this video! I am from Ukraine and I believe we have 52 official ways of cooking potato 😀 You had most of them. Simpliest - slice/chop potato most convinient for you way (but not too sick), wash away all the starch from the surface. Use paper/kitchen towels to dry it good and spread it on medium high preheated frying pan with few mm of some oil (well some pig bellies fat or backon of course will add flavor - duck fat too) ... and DO NOT TOUCH for few minutes - it will form the initial crust. After crust is formed on the bottom of the pan - you are allowed to season it with salt, ground pepper and garlic powder. Now you can toss it around to make sure everything will be cooked evenly. At 60-75% donnes you need to add thin sliced onions (not white - use angry yellow or may be red) - about 1/3 of the potato volume. Cook till done - enjoy!
Bonuse - for latke (De-roo-ny - original name) - use shredding side of the grater - name of the dish comes from it - squeeze most of the liquid+starch away (save if you need later) - NEVER use eggs or bread crumbs - just add shredded onions. Period. It will hold perfect pancake shape and yes it can go with silly apple souse or (as it suppose to go) with sour cream or even more original - semi fried backon with all that melted fat from it .....
You've missed tattie scones from Scotland 👨🍳😘
Ooh I'll have to try that
In some parts of India, we have a very simple potato dish where you take boiled potatoes, peel them and lightly mash them, fry a little bit of cumin and dried red chilies (2-3) in butter/ghee/oil in a small bowl (until the chilies become lightly crispy) and add it to the mashed potatoes, add some salt and mash the whole thing thoroughly. Roll them into palm sized balls and there you go.
Variations include adding chopped onions, fried onions, a little bit of lemon juice.
Broiled Potatoes (7:53) are your typical aloo fry made in an oven (I loved this one too). Aloo fry is a classic Indian comfort food. I think the home fries (21:34) and the stir-fry (22:53) would have rated so much higher if you would have done the following aloo fry method instead.
Here's a simple recipe:
1. Peel your potatoes (preferably russet) and dice them up as done for the broiled potatoes (7:53).
2. Heat up a pan and add some vegetable oil or for a richer taste add ghee (clarified butter) to it. (You could also mix in both fats).
3. Shallow fry those potatoes stirring them up occasionally till G.D.
4. Season them with salt, turmeric powder, and red chili powder (cayenne pepper) and toss them. (This amount of seasoning is a bare minimum and none of them are optional)
5. For additional flavor you could throw in other seasonings such as MSG, smoked paprika, coriander powder, cumin powder etc. (You can really experiment with your desired flavor outcome, but some of them might not turn out to be as good and overpower the potato flavor)
6. You can also spin a bit more texture and flavor into this dish by adding diced onions mid-way during frying the potatoes and stir-frying the contents of the pan. (This might decrease the crunch of the potatoes, but the onion brings in a new delight.)
This can be eaten as it is or mixed with plain white rice or eaten with a roti.
It's even better if you use green chillies sliced in half instead of chilli powder.
You have to add them in the beginning after adding all the other spices.
Personal favorite way, might be some nostalgia to it cause it's the favorite of my family, that wasn't mentioned is to make what we in Sweden call Råstekt potatis / Raw friend potatoes it's a pretty straight forward way to make it but takes a lot of time, especially how we make it in my family. Still it is a very tasty dish that feels very fancy.
How to make it (no measurements since we just make it as we go :D )
Peel the potatoes, firm potatoes that are fairly large are recommended, then cut them very thinly (easiest with a mandoline aimt for about 2-3 mm, I personally like to mix a bit since then you get some very crunchy potatoes and some softer) and put them in a bowl and fill it with water then let them sit for about 40-60 mins.
Then pour the water away and rinse them once in the bowl before shaking off the water a bit and putting them on a kitchen towl for a few minutes and rub them a bit to make them a fairly dry.
Put the oven to 200 degrees C / 400 degrees F
Then heat up a frying pan and toss in a bit of butter, most oils also works, then fry them for about 10 mins or until they get a nice color and turn soft, remember to stir a bit.
Not sure of the word but put a flat shallow oven dish that goes from edge to edge with a bit of butter/oil in the oven to heat up a bit and then put the potatoes on it. On top of the potatoes put garlic butter (we make our own by simply mixing butter, garlic, salt, black pepper and parsley and then putting it in the freezer) or any other flavours you like and probably some salt + black pepper depending on the flavour chosen if any.
Then let them be in the oven for at least 25-30 mins or until they get a nice brown color, remember to stir them every 5-10 mins after about 15 mins in the oven.
After this we usually eat this with a nice piece of meat or chicken. They become really nice since the potatoes get's crunchy on the edges and then softer towards the middle while the smallest pieces or the one's kept in the bottom the most becomes more like chips. Can also be eaten on their own which I usually eat with a bit of parmesan on top and some fried onions, usually shallots. All in all it's not a complicated dish but it takes around 2 hours to make most of it is the time needed for the potatoes in the bowl of water and in the oven.
As a swede I am here to support the råstekt potatis
Would love to see a behind the scenes of these videos. Either they are filmed over many days or the logistics are on point.
After everything else has been said and done, I really enjoy these comparisons videos. Agree 100% of the time about the results?...(what fun would that be!) Keep it up.