Every Way To Cook A Potato (43 Ways)
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- Опубликовано: 19 дек 2023
- The potato is a powerful thing. :)
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Хобби
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 🤣🤣🤣🤣
you forgot vodka
Yah,,, get the Vodka in there 😀
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
"You're a little much."
"You're a little less!"
that verbal backhand slap is hilarious
Fair fight, fair comebacks lol
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.
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.
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
These guys ranking potatoes low for tasting like potatoes is pretty ironic.
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.
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.
@@rdizzy1no roasties are goated as long as there cooked in 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.
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
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
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.
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
thanks
You did gods work
Not all heros wear capes
Thank you! You did ALL the work!!!
❤❤❤
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 😂😂
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.
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.
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 😅
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 dont think mr joshua knows what being poor is fr fr
I watched 2 of your videos and immediately bought your cookbook. You teach the way I learn 😊😊
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.
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!
0:45 i've been blasting my potatoes into the stratosphere for years now. The spice from the gunpowder followed by the shock frosting in high altitude and subsequent boiling during reentry is the perfect potato dish.
My toes curled watching this im subing
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)
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
@@pIasma._.1144 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
Don't know why potatoes here is no mashed without milk butter etc. Only boiled in salted water, dried and mashed really very thoroughly. In polish we just use butter with breadcrumbs (from fried meat in breadcrumbs). really good, not healthy, but tasty.
as a french, from aveyron/auvergne, using gruyere in the aligot is THE error that justifies nuking a whole continent.
also in the traditional way it is cooked in huge batches, served at will with grilled pork sausage.
How is aligot made correctly?
With another cheese named "tomme fraiche" (fresh tomme) and you're supposed to have a wayyyy better cheese pull than that
(You can also add garlic)
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.
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.
I really appreciated your effort and honesty in this video
Yes, absolutely crucial life information, I will definitely use this in the future.
Josh: "we are not adding anything because this is about the potatoes"....
Also Josh: "add copious amounts of cream, lemon, herbs and cheeeeeeese"
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.
This is the kind of content I live for, bless you sirs, bless you
Absolutely fantastic video! These take a lot of time and the results are great! What an engaging watch
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 :)
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.
Maximum Effort guys. Most excellent! 💯
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
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
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
You are my hero for making this video. I love potatoes and can’t wait to try these out!!!!!
As a major fan of potatoes in virtually all forms I NEEDED this video.
WHATS WRONG WITH THE TASTE OF POTATO
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.
You guys say "addictive" instead of "addicting" so you instantly get my respect
As an ex Australian Infantry Veteran, I can whole heartedly tell you that Potato Deb (Instant mashed potato) is one of the biggest morale boosters in a ration pack!! Though the rat packs are way better now, that was one of the most tradable items in a rat pack along with Beef and Tortellini!! Ours was mixed with dried onion as well which made it even better, and you could use cold water to make it if we were in a tactical situation that we couldn't light or hexi stoves!!
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😢
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
Potatos are the most versatile food and they are delicious in every way, i love them so much
The guy on the left waiting for the chicken💀
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!
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
😂. Oh my gawd. Your new potato dish is slammin. My hubby and I have always enjoy Greek Lemon potatoes, never thought to make tater tot🎉
Man, this was a lot of work. Bravo. Deserves a sub.
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.
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!
Moin from Germany!
You may call us 'Krauts' but we are based much more on potatoes than on cabbage (if you want to become a cabbage, you should eat potatoes^^).
We use 3 kinds of potatoes:
Festkochende Kartoffeln (hard boiling or waxy potatoes)
Mehlig kochende Kartoffeln (soft or starchy boiling potatoes)
Vorwiegend festkochende Kartoffeln (primary waxy potatoes)
You used different kinds of potatoes in your test.
We're using 3 types of boiling potatoes:
- peeling before boiling
- peeling after boiling
- don't peel at all but eat them with the peel.
And we traditionally boil the potatoes - even if we fry them afterwards.
So coming to smashed or fried potatoes - or to first smashed and afterwards fried - or to fried potatoes that have been neither boiled nor smashed before frying or baking.
Baking raw (not pre-cooked) potatoes are relatively new receipes in Germany coming from Italy and France.
With one exeption from the time of my grand parents:
After helping out on the potatoe field they burned the haulm on the field and grilled the leftover potatoes just on the spot. The peel had been burned and they consumed that without salt. You could call that taste boring if you sit at home in front of a clean dish. You can't call the taste boring when you worked for that all day and sit on the field in front of the burning fire - or you know, your grandparents had done that. That brings a complete new flavour on your dish - the potatoes smells like your grand parents ^^
It's a taste of tradition and culture.
You can't compare cooking methods ignoring the traditions and cultures - and different types of potatoes that are used.
Vikram just hates potatoes 😢
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!
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.
potato Latke here in Germany we ate the leftovers cold on a slightly buttered dark grain bread and topped with Sugar beet syrup
its soooooooo yummmmmmmmmmmmmmmmmmyyyy
Broiled... "I don't see this doing that well". This made my day.
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
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 ^^
Just made the lemon potatoes for the first time tonight. They were amazing.
20:22 I love instant mashed potato because it’s consistent, sometimes you’ll get watery potatoes or you’ll mash them wrong and get lumps but no matter what you do to instant mash it’s always the same
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
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
I haven't watched the ton of these, but Vik never ceases to disappoint... I mean surprise me. 😅
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!
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
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 like instant potatoes like a lot of other dehydrated foods it adds an extra layer of roasted flavor because of the extended time its slightly warmed and cooked down
it's probably something you have to know to expect to appreciate
The final dish almost brought a tear in my eye
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
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)
That final dish sounds so delicious that i teared up a little
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!
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
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
I had a good experience eating Smash (instant mash)
I was lost on a hike for 2 days and those Smash sachets gave me the comfort of home in a terrifying situation.
I hope this is a series. I've watched Bon Appetit's version and I loved that series.
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.
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
Excellent video, I’m impressed by the mastering of all these techniques, the precision, the energy, the work. Joshua you are a chef by all means! One thing is missing here: you did not mention the potato species you used for each recipe. Did you use the same for all recipes? The kind of potato you use can really make the difference. May be on another video you could compare the same dish with different potatoes. 20 year ago here in France there was a very famous chef called Joel Robuchon and he was the absolute master of the potato cooking at this time. He created a famous recipe of mashed potatoes and his secret lied in the potato variety he used.
The way to not burn potatoes cooked in coals is to wait until the coals are cooler and bury the potato in the ash/coal mix.
I've used that recipe a lot when camping. If done right you get delicious baked potatoes with a bit of a smokey flavor.
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 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.
Found this channel now I’m a fan of the video !
"One of our rules is this has to be a real potato dish"
"Pizza oven potato"
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!
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.
I have never eaten so many dishes made with potatoes, but my favorite was potato babka. To make it, you need to finely grate potatoes and onions, sauté sausage diced into large cubes, and mix everything with flour and eggs. Finally, pour everything into a rectangular baking dish lined with parchment paper and bake in the oven.
this is so amazing!!! subscribed!!
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.
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 can only truly watch Josh's videos on a full stomach-Otherwise I'm drooling!!
my favourite potato dish is a spin-off to a potato salad; after boiling the potatos, you also char them a little on a pan, put together with scallions, dried tomatos, olive oil, lemon juice and mustard. in my country we make potato salad for christmas and, oh my, i always make an unreal quantity of this but it never survives more than 24 hours without being eaten completely. If I ever sat on a death row, this would be my request for a last dish thb