Easy and Crispy Potato Croquettes | Chef Jean-Pierre
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- Опубликовано: 20 мар 2022
- Hello There Friends, Today I’m going to show you How to Make Potato Croquettes! They are super easy and fast to make. I make these ones with Ham and Cheese but you can make them with anything you want! Come and learn how I make Potato Croquettes, with a crispy exterior and a delightful creamy and cheesy interior! Let me know how you did in the comments below.
RECIPE LINK:
chefjeanpierre.com/recipes/po...
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PRODUCTS USED BY CHEF:
❤️ Potato Ricer:
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❤️ Disposable Pasty Bags:
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❤️ Silicone Baking Mat:
chefjp-com.3dcartstores.com/s...
❤️ Herbs de Provence:
chefjp-com.3dcartstores.com/H...
❤️ Signed copy of Chef Jean-Pierre's Cookbook:
chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
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Развлечения
I noticed you don't criticize yourself for talking too much anymore...that's great! The more you talk, the more we listen and learn.
Chef JP.....I talk to my potatoes too. I thought that was normal. 😂
Thank you Chef JP. You make my day.
It's when they start answering that you know you got troubles.
@@andrewmantle7627 😂😂😂
The best thing about this is that he shops at Publix. Relatable to all home cooks.
some chefs say the ingredients speak to them, but the best chefs speak to the ingredients.
👍
You sound like a family's favorite uncle who consistently walks into any dead family gathering and then everybody's face just lights up when you enter the room. Watching your videos is always a treat.
Watching him is therapy ❤️❤️❤️❤️. A cure to anxiety and depression.
Best channel on RUclips
I am looking to make a special dinner for my daughter when she comes home this week from University. I came upon your youtube videos and I have been laughing, smiling, and enjoying your lessons. You make cooking fun! Thank you!! So very enjoyable!
I just LUV this guy and the content he puts out.. he literally is providing a culinary education to viewers.. why he has not hit 1 Million + subbies yet is beyond me!
i know right. criminally under sub'd.
So right, I have been the sole cook I our restaurant for 10 years without any learning ,doing just a simple menu but with great success. And that is 20 years ago, and I learn someone’s with every video, he is amazing, and he7just giving his now,edge away, I am so thankful, to Jean Pierre and to have found this channel . You can translate this to any cooking you do. !!
@@forkittens Might I say; french fries the hard way? They've got 2 B great.
He is the most adorable TV chef in the history of TV chefs.
@@sonyavincent7450 I remember him when I was a child. My mom used to watch his cooking shows or the shows that he was on. Finding him on RUclips was like déjà vu because I didn’t recognize him at first but his voice was in my head
I’m glad I’m not the only one who speaks to their kitchen utensils
Great job Chef! You bring some interesting food ideas every week. I really enjoy watching your videos. I love to cook, but I have had ALS since 2014, and I am no longer capable of doing anything anymore. I have been teaching my son how to BBQ and now we cook some of your amazing dishes together. I am so glad I found your channel, because now he can learn how to cook properly. It is difficult for me to explain properly due to the fact I am unable to speak any more. So thank you for allowing me to have this experience with my son.
Thank you Mike! It is a comment like you and then make it all worthwhile 🙏😊❤️
My heart is with you Mike ❤️
@@Spavvner thank you.
I read the first line of your comment and though! "totally agree".Then my heart sank, as I continued reading. But I must say, what a fantastic way to spend time with your son, great job there Mike!
Mike Romero...wish you better times ahead 💪
"Not this guy! Go back over here, you!" This, alongside "Welcome friends" and "we're gonna cook this together" is a fraction of all the things that make me love this channel. Chef JP, you are the best! (Now let me go slice some Onyo just for the sake of it)
Careful, you watch too much of chef and you start talking to yourself in that accent while cooking; "OK friends, you always start with the onyo"; "Remember, measure carefully". This is better than any action movie - this is real action.
@John Doe Especially when he pops something a little too hot in his mouth. LOL.
God bless this chef, (our)Chef Jean-Pierre and the team and everyone out here, or there.
Ahhh if there was only ONE vegetable left on earth gimme those potatos!! 🥔🥔🥔 yum!! Ty again Chef!! This is going on my menu😊👍
This guy is so full of fun energy for cooking.
Awesome. I made them and put them into a muffin top baking pan. I baked them at 375 for about 15 minutes. They were beautiful next to a grilled steak and top with fresh chopped scallions and parsley.
Great idea! Thank you for sharing!😊
Fantastic idea, I like the sound of that 😊
Mine opened even bakink them 😢 why? And the oil split on my face. I wear glasses Thaks God.
Number one cooking Daddy flexing on the other cooking channels.
Gotta love this Chef.
Keep up the good work Chef Jean.
Damn straight!
I purchased your potato ricer and it is a GAME CHANGER for sure. It helps makes the best mashed potatoes ever. And I love the size.
Sounds good, I’d like to purchase one 😉 I thought as I’m a bit weak in the wrists it may not work for 🤷♀️
@wendyhannan2454 a food mill would get you the same texture as a ricer would it'll be easier on the wrists as well
Ah, so it's not just me that rather uses black pepper even where they don't look as pretty as white pepper! Now I have the Chef's approval.
Chef Jean-Pierre has the unique ability to make every video feel like a master earnestly sharing his craft with an apprentice, which is, after all, exactly what he is doing. I am getting a world class culinary education at home, one video at a time. Bravo, chef. And thank you.
Great, now I have to go get pastry bags. It's amazing how quickly my dinner plans change when Chef releases a video.
"Uff! Now I'm talking to my potatoes." Chef Jean-Pierre, you are an absolute treasure.
I prefer the less rushed videos. No reason to rush!. Love it all though.
I made them yesterday. They were great. I added some diced Jalapeños to the potatoes. A real hit with my friends and my husband. Thanks, Chef.
I realize now that the only functional difference between this show and Matty Matheson's Just A Dash is that Chef Jean-Pierre cleanly edits his steps together and is generally joyful to watch just talking about food and cooking, whereas in JAD you see all the moments where Matty is fumbling for cookware, screwing up the recipe, waiting hours for the food to cook, and swearing. Both are so real if you've spent any time in a kitchen and they're my most favorite cooking shows on here. :D
I can't say it better than most have, but I never grow tired of watching him cook. Accessible, helpful and a real joy for me. Great ideas come from this man who does a great job of breaking steps, ingredients and methods down to very easy and simple to follow cooking. In a word, sir: Fun. You're fun to watch and an inspiration.
When you say the word “crunch”!with your beautiful accent….. it sounds like “crunch”…. In the best way.:)
JP is the Man.... So animated, affable and friendly.
I don’t even cook it, I just love watching chef. He always does throw in tips and tricks that can transfer to other dishes tho!!
I plan to make these for my next dinner party as an alturnate to mashed or baked potatoes. eye appeal is important and a fresh different take on the potato is a great way to do it.
Always a joy to watch Jean-Pierre "talk to his potatoes"
I love your cooking, your videos, your personality your food and I love you. I can't cook anymore because I'm very sick but I like to fantasize that I can cook still and your videos are the best. I'm 58 years old so it's sad that I'm done eating good food but your videos are great.
Of the many amazing things that happen on this channel ... Two stand out to me
First, the absolute joy Chef brings to every moment. He's like a fire that no water can put out (remember, my friends, water is the enemy!)
Secondly, it's not the recipe itself, it's the technique, or vocabulary of cooking that applies in virtually everything you do in the kitchen.
Thank you for teaching me so much and for making my life fuller with joy!
you just love doing it, right? You always break the tasks down to the most important things, so we can learn how it works. Then we just try it often enough and we get the joy of a wonderful meal! Thank you!
Learned something today, cutting biggers pieces 😍
"Talk to your 🥔🥔"s"
Chef JP - Almost 650k subscribers now, can you believe it? I am honored to be one of them, you have taken my cooking to the next level
my parents made annual pilgramages to france and my mom always brought back herbs de provence in cloth bags. and lavender soap in pocket hand towels. cant wait to make this. thanks chef!
I am sure it confuses all the airport drug sniffing dogs :)
“You stay”! I laughed so hard I almost choked on my wine 😅
I made these and served them with sour cream a tiny bit of cream cheese mixed in and chives. They are wonderful.
I really enjoy recipes that I probably wouldn't have considered. Chef makes them look so "doable".
I ABSOLUTELY LOVE that two of my favorite chefs, Jean-Pierre and Frank Proto us black pepper in their potatoes. I feel justified.
French Fries with ham and cheese! I love it
Delicious! Gonna try that parmiggiano and herbs panco crust!!! A tip from a non chef: use the Millecroquettes kitchen help. We Belgians use it all the time since the 60s. A great tool that cuts out the cooking bags, freezer time and most of all... the rolling. Saves a lot of time.
Your video's are lifting me higher with confidence in the kitchen
Thank you chef
Jean Pierre you are the man. Thank you for sharing. Bon Apetit.
Hi chef… im from England .. I bought the potato ricer.. and ITS AMAZING .. I made a Sunday roast and the mash was smooth as anything.. Thankyou Thankyou Thankyou … I used to use a masher … nooooo never no more.. Thankyou chef ..👍👍👌👌👏👏🙏🙏🙏
Loved the comment about Mom. All sons do things that make their mothers unhappy. Black rather than white pepper is one that they can live with.
Stunning
I purchased a potato ricer from Chief’s site and absolutely love it. Never before used one and it is wonderful. You won’t be unhappy trust me.
Thank you 🙏
Give yourself another gold star or Michelin star. Fed this to my boy, who loves the butter poached salmon. For the first time in his life, he ate his meal without uttering a single word. Too busy eating.
I can't wait to try this recipe! I ❤ that you're not only telling us the how but the why. Thank you Chef!
That is really high class!
German Chefs confessed on TV, that they use Convenienced croquettes in their restaurants..
Joe from Germany
Delicious! Thank you Chef!
Hi Chef, I'm gonna make those for my Grand daughters....fussy little tykes....I think they will love these. Take care.
Keep them coming Chef!!!!! Love it!
Looks good, yum
Marvelous as usual, thanks 🙏🏻
Wow.. can’t wait too make these.. Thank you!
I found your channel today it's amazing! I wanted to say Hi, my wife and I ate at the Fort Lauderdale Left Bank at least 2 to 3 times a week in those days you cooked our meal at the table off a portable burner. I have to say it was the most enjoyable time of our lives and the best food I have ever had. I'm so excited to find your channel.
Thank you
Pat & Terry Sprey
For the last 40 years I have been trying to find the cinnamon flavor coffee you served at the Left bank I have bought every brand I find but nothing comes close to it. If you made it yourself please share the recipe.
I do not remember the exact measurement but I think it was 1 tablespoon of ground cinnamon per 14 cups. We just added the cinnamon on top of the Sumatra Mandheling coffee and brewed like that! 😀
amazing chef
Thank you Chef Pierre!
Another Chef Jean recipe I MUST try!
Can't wait to try these Chef as always fantastic.
Oui Chef ! ! ! Thank You ! ! ! Delicious Croquettes ! ! !
Definitely going to be making this
They look incredible, and now I want some!
I am definitely going to have to try these
Love it!
So many good ideas to eat!
Thank you Top Chef JP
No video is complete without Chefs burnt tongue tasting face !! Another job well done.
Oooh that looks nice, Thanks Chef !!
I can only imagine working alongside chef; he gets an almost "nervous" excitement when he's in the kitchen. But make no mistake, Escoffier also comes through clearly at other times. That exciting moment when hours of work come together happens so quickly and for 3 minutes you run around like crazy. And then, that moment of final production, when you stand back and say to yourself: "wow, I would serve this to anyone in any restaurant". So tomorrow's menu for my mother (almost 80 now) is a pan roasted lamb chop with potato croquettes! Thank you chef.
These look amazingly delicious chef ... I’ll certainly be making these .. thank u so much 😊
I really enjoy your videos Chef. Thanks
I’m in, in Cuba we have ham croquettes, this looks just as good.
That's beautifully made yummy.
Excellent video, looks soo delicious. Thankyou chef.
Another home run chef 👩🍳 you are the best 👍🏼
I love all of your awesome recipes! ❤
Amazing
Thanks for explaining pastry bag
Yum! I’m trying this one. ❤️
They look delicious, chef!! Thank you once again for sharing with us your yummy recipes!!🙂
Thanks, Chef, I did this yesterday Superb
Another amazing recipe and the how to is explained so well my bucket list is meeting you and having a day in your kitchen 🙏
Thank You Chef JP for a lesson on one of my all time favorites.
OMG first time i made these, with smoked gouda and apple smoked bacon. Amazing recipe. Thank you chef
Monday morning and I want these now. For breakfast. Thank you Chef awesome!
🤣🤣🤣 "Sometimes I wonder..."
Can't find Yukon potatoes. Thank you for the ricer. Haven't heard a ricer "mentioned' since JULIA CHILD!
Love you, CHEF JEAN PIERRE. Watching your cheesecake video, I noticed you mixed the filling while doing everything else - making the crust, etc., which hit me, you have to MIX THAT CREAMCHEESE!
Thank you for another great recipe, explanation, presentation and thanks for the conversion of the oil temperature 🍯🧀🥩🥖🥯
Very nice recipe I will try it! Thank You!
Amazing...The "simple potato" made fancy!!!!
Beautiful recipe chef
Thank you, Chef Jean-Pierre!
These look delicious, Chef. Thanks for sharing the recipe and for so much excellent instruction.
Thank you for this video - this explains why I was having trouble making them in the past because I wasn't refridgerating between steps.
Another way to prepare my favorite vegetable. Thanks Chef
Keep it coming Chef.... Stay safe!
"Good thing we're ready for ANYTHING " . LOL !. I cant wait to make these. I just got 30 lbs potato's from my farmer friend.Thanks Chef.
Great recipe. Thanks chef
😁😁😁…you bring such joy at ‘Hello Friends” …how can one not smile at that alone?? 😁. I thank you so much for meeting you last week. I made the sambucca shrimp last Saturday and it was a HIT!!! it’ll be a staple from now on each time I host. I thank you chef!!! And the mashed potato was amazing and also enjoyed by all! Thank you sir!! ❤️