I made these following her instructions and they were delicious! Only minor change I would suggest is searing them a little longer after you flip before dropping the heat. The bottoms of mine were just a little too soggy for my taste.
I make these all the time. You dont have to waste money on a ring mold. Just cut the potatoe in a cylinder after you peel the potatoes and slice 1 inch thick and will come out the same
@@73Emlousually potatoes can last in water for about a day so I save the scraps in water and when I make another dish like mash potatoes I just add the scraps in
The ring is probably for getting the exact same size for every piece. If you want less waste, use a bigger ring. And do whatever you choose with the scraps.
Put something in the middle of the "discarded" potato rings, like cheese, or wrap them in bacon, or just cook them too. There's a thousand other ways you could cook those discarded rings. *Boil them, put an egg in the middle, fry them, then top them with cheese and bacon pieces for breakfast.*
Nothing says you have to throw the rest of the potato away 😒 you can find some other use for them in another dish. You don't even have to cut them like that, just slice them as evenly as possible and use them that way. Or cube them up and do it that way. Or make a completely different dish...
Yukon Golds are the best. I bake them and add pico del gallo + creme friache. They’re sweeter and softer than Russets. Some are almost as sweet and creamy as sweet potatoes
My favourite go to for potatoes is mashing them with some double cream, salt, pepper and roasted garlic and herbs until a frosting consistency then piping swirls of potato mix and then roasting them in the oven till golden brown. Crispy outside soft and garlicky insides goes down well with the family and you can make bigger or smaller sizes by just changing the piping nozzle size.
@@lasseb5612 ahh never hear the name before I just thought it was a cool way to make potatoes but now I know what they're actually called thanks for the information it helps to learn new culinary things
@@kelammo true I don't do it always just when I have the energy my family loves them so I end up doing them a lot it does take a lot of energy if you haven't got much time or energy just roasting them in garlic, herbs and oil tastes good and don't need much
Been seeing this for a few months. Gonna try it today. Lol I don't have a ring mold so I'm just going to cut them into rounds and make hashbrowns out of the scraps.
You can also just cook scallops for many vegans and vegetarians because they have no nerves and so can’t feel pain. As a vegan, I haven’t had scallops since I went vegan, but I would likely try them again if the opportunity presented itself. Don’t care enough to ever buy them for myself, but don’t think it’s more ethically wrong than many more traditionally “plant based” foods
I have made these regularly for many years. I do it the hard way and cut the potatoes into the classic 8-sided shape. That is a good way to perfect your knife skills.
Those look delicious! What do you usually do with the outer circles of potato you punched the one inch rounds out of? Do you have a favorite companion recipe that you can make on the side to use those up?
Pomme Fondant are a next level of potato..a few modifications 1. Wait till the butter browns to add another depth of flavor 2. Use either a reduced chicken/beef stock or use half stock half jus and fill just below the tops of the potatoes 3. Omit the use of an oven..cover the potatoes with a cartouche or aluminium foil and cook it low and slow on the stove.. 4. Towards the end of the cook, baste the potatoes with the reduced sauce to and finish with a knob of chilled butter to give it a glossy rich taste and mouthfeel
I wonder.. I don't cook much for myself, but would you be able to make some sort of sauce out of the left over butter and stock in the pan? I was thinking that perhaps you would be able to drain it, then use the pan to sear a steak and readd the butter to baste then pull the steak and make a sauce out of the combined drippings, but I am not too sure how I would go about the sauce part lol.
You can take an equal part corn/potatoe/rice starch to water, mix them together and then add them to the leftover drippings/butter mixture, if you wanted a thicker gravy kind of sauce. I think my general rule is 1 tablespoon of starch to 1 tablespoon of water. a side note, once you add the water/starch mixture, you need to mix it in quickly to avoid having lumps in your gravy/sauce. Hope this helps!
I’ve always called these scalloped potatoes- or the bigger version I did. It’s the same principle except you just cut the potato and don’t use a ring mould
Love the idiocy of the comments... Half of the people screaming WHY ARE YOU WASTING SO MUCH!! (just use the rest in another recipe...) While the other half screaming CUT AWAY THE BLACK SPOTS!! (They're just bruising, doesn't matter one bit). So do we cut more out or leave more in huh?
The bruising, IMO has an unpleasant taste and texture so I would choose to cut it out, especially if going to this level of effort for making potatoes, seems silly to cut them into circles if the circles then have large black spots on them. If I was bothered at all making them, I'd peel them, remove any eyes and any green/black areas/spots; then cut them into thick slices as they are, as it just means a larger fondant potato, anyway! :)
I like to do fine dining sorta meals and I always just reuse the other stuff in a stock or another meal Or just compost for my garden 😁 I think restaurants could do a lot to reduce waste but often it is reused to make the most profit and waste the least money
there are many business that grow their own mushrooms to provide for these fine dining restaurants, they are completely sustainable and made with the waste they get from the same restaurants, anyway food scraps that are usable usually all get cleared at these types of restaurants whether that’s in a puree or a soup there’s many chances to use it up, an actual fine dining restaurant would be trying to maximise profit and reduce loss of money due to food waste
A large part of fine dining is actually focusing on sustainability. Food waste is highly discouraged when high quality ingredients are literally the largest part of your overhead. For these potato scraps you can just shred them, freeze them, then boom. You got meal prepped hash browns.
These look soooo good. At first glance, they look just like pan seared scallops
I thought they were too!
Same thing I thought 😂
@MotoCouple-mash em boil em stick em in a stew
I thought the same.
Nah they look bad bruh. Not trying to eat rotten potatoes
Who else thought those were scallops at first!?🎉
yess all the way
Scallops are my favorite food, so I'd be a little let down that they're just potatoes 😭
@@Schell3092 Same, scallops are so delicious. 😋
Yes id be disappointed finding out its a potatoe
Meeeeeee
Pro tip: you can cook them exactly the same without cutting them into small discs simply by using the whole slices.
Thank you!! I was going to ask this!!
Exactly..
Yeah like such a waste of food otherwise
I was thinking same thing! Plus what do you do with the leftover donuts….
Right? Like why even peel them if you're gonna cut a circle out of the middle lol.
I made these for Christmas and they were the total show stealer. Noone had ever heard of them but the just sooo good. Lot of work, but worth it.
Where did you get the ring mold? Thanks
@@lydiapetra1211 I had none, so I just cut them by hand and rounded them with a potato pealer.
The humble potato its such an amazing root veg!!!
All hail the mighty root vegetable, the potato!🥰
The potato is the food king 👑🥔
It's a stem
Potatoes are stems. Not roots.
It is a tuber which is a stem technically. Sweet potatoes however are roots
I was seriously wondering when the fondant used for decorating cakes was going to come into play
Yeah..I wonder where the word "fondant" comes in.
@@jacquelinea3358in French it means something similar to melting! I think it is just a fancy way to say melt-in-your mouth potatoes
I'm glad it didn't appeared at all
@@LuizHenrique9406same lol cuz I was gonna be like girl why
@@StrawberrESwirl Thank you. That makes sense.
I made these following her instructions and they were delicious! Only minor change I would suggest is searing them a little longer after you flip before dropping the heat. The bottoms of mine were just a little too soggy for my taste.
I have experimented with cooking potatoes in duck fat. Got the most beautiful golden brown color. Loved it.
What wouldn't be good cooked in duck fat. LOL!
I make these all the time. You dont have to waste money on a ring mold. Just cut the potatoe in a cylinder after you peel the potatoes and slice 1 inch thick and will come out the same
Do you do anything with all the extra potato bits?! Seems like a lot of food waste...
@@73EmloMash em up or make hash browns?
@@73Emlousually potatoes can last in water for about a day so I save the scraps in water and when I make another dish like mash potatoes I just add the scraps in
The ring is probably for getting the exact same size for every piece. If you want less waste, use a bigger ring.
And do whatever you choose with the scraps.
Never trust anyone who can’t spell potato
I have never heard of this style of cooking a potato, thank you for sharing, looks good.
Classic French technique.
It's french!
Pro tip: don't use rotten potatoes. It really elevates the dish.
Forget the damn beautifully crafted potatoes! Your eyes are beautiful!
Seems simple enough, a good side dish. Might have to give it a try.
Put something in the middle of the "discarded" potato rings, like cheese, or wrap them in bacon, or just cook them too.
There's a thousand other ways you could cook those discarded rings.
*Boil them, put an egg in the middle, fry them, then top them with cheese and bacon pieces for breakfast.*
Step 1: waste 75% of the potato.
No thanks.
Use it for mashed potatoes may be?
That's what i was thinking, or grate them up and make hashbrowns
Or you could just ignore that step. They won’t look as nice and they won’t taste as even, but I don’t see why that should be a problem.
Nothing says you have to throw the rest of the potato away 😒 you can find some other use for them in another dish. You don't even have to cut them like that, just slice them as evenly as possible and use them that way. Or cube them up and do it that way. Or make a completely different dish...
You can use the rest of the potatoes for another dish or just eat them??? Lmao
I use yukon gold potatoes. I dont peel, or cut into rings. Just, wash and slice 1 inch thick. Theyre delicious!
I had these at a wedding reception once. They were the best potatoes ever!
If you’ve never had fondant potatoes, they are delicious! I use Yukon Gold
I'm so sorry, but I laugh every time someone mentions Yukon Gold potatoes because they were a potato trend started by Martha Stewart.
Yup. The perfect potato for this project.
Yukon Golds are the best. I bake them and add pico del gallo + creme friache. They’re sweeter and softer than Russets. Some are almost as sweet and creamy as sweet potatoes
Do you also cut the potatoes down in size? I don't see why that's necessary for even cooking, feels like you're wasting extra potato goodness.
@@meh5036what trend??
My favourite go to for potatoes is mashing them with some double cream, salt, pepper and roasted garlic and herbs until a frosting consistency then piping swirls of potato mix and then roasting them in the oven till golden brown. Crispy outside soft and garlicky insides goes down well with the family and you can make bigger or smaller sizes by just changing the piping nozzle size.
In Germany These Are called "duchess potatoes"
@@lasseb5612 ahh never hear the name before I just thought it was a cool way to make potatoes but now I know what they're actually called thanks for the information it helps to learn new culinary things
You have far more time & energy than I
@@kelammo true I don't do it always just when I have the energy my family loves them so I end up doing them a lot it does take a lot of energy if you haven't got much time or energy just roasting them in garlic, herbs and oil tastes good and don't need much
Potato mash?
Thanks for this recipie it looks great . 😊
Yum. I can certainly enjoy those
Those look fantastic!
Been seeing this for a few months. Gonna try it today. Lol I don't have a ring mold so I'm just going to cut them into rounds and make hashbrowns out of the scraps.
How did it go?
@@f3rzz476They left the skin on and got arsenic poisoning, they are dead now.
Use small scone cutter it's how I make them.
@@JosephLedbetter Nasty.
You made them look and taste, good to the limit!!
That actually looks good 👍🏼
I initially thought these were scallops - could make a really awesome vegetarian scallop dish :-)
You can also just cook scallops for many vegans and vegetarians because they have no nerves and so can’t feel pain. As a vegan, I haven’t had scallops since I went vegan, but I would likely try them again if the opportunity presented itself. Don’t care enough to ever buy them for myself, but don’t think it’s more ethically wrong than many more traditionally “plant based” foods
If it's potatoes, it's not a scallop dish..
Fun fact King Trumpet mushrooms taste a lot like seared scallops when seared in browned butter.
@@Yourmom-yz7qwExactly. It's a vegetarian/vegan alternative. Like mushrooms burgers.
Why would you pretend they are scallops, if at first taste you know that is potato. I dont understand the logic?
😋My mouth started watering before the short even started. Definitely holding onto this one for dinner next week! Thank you so much!
We getting invited to the thanksgiving cookout with this recipe 🔥🔥🔥
Holy!! Looks amazing.
Why do I want to remove these dark pits so hard? 😫
because youre supposed to and she doesnt know what shes doing
Yes, you are right. She is clueless
, look closely.... Nooo, she didn't remove those.... You are not educated. Inform yourself. Bruhhhhh
Because that part is toxic?
@@mirelarichter3800 "She is clueless." Really?
You can make mash potato with the scraps too. Thank you for this lovely recipe
You make pomme puree and then pipe that back onto the fondant
You had me at "frothy"😮! They look like scallops. 👍 So 🐝 + 🐑 + 🍵+ fall!❤
looks yummy & easy to make, thanks for sharing
I love fondant potatoes, I cook mine in fat rather than stock for extra creamy centers and strong flavors.
May i asked what kind of fat do you put in and how much? Can i used lard?
@@torahama362 I just use a neutral flavored oil and herb it up with thyme. In effect creating my own thyme oil to confit.
Dude...those legit looked like scallops. Amazing. I dont typically eat potatoes but I would definitely eat these.
This looks devine nice
This is a quality dish that I can actually copy! Thank you so much
I’m definitely saving this one!! 🤤 I’m doing Whole30 and this one looks like I could make it Whole30 approved! Thank you!
🎉Mmmm
Are potatoes whole 30 approved?
They look delicious! I go to restaurants so they will feed me the food I don’t make at home! Yummy!
My favourite :D
Love these and so do my family
Looks amazing! Would love to know what kind of pan this is? I love having a pan with a good amount of flat surface.
Not sure which one that is but I used a Cuisinart 14 inch stainless steel with a metal handle for the oven
The general style is called a "saute pan", and this one looks to be from the brand All-Clad.
You want a saute pan. It has straight sides instead of curved so you get more flat area on the bottom than the same size fry pan.
Wow, so elegant. Sounds delicious.
I have made these regularly for many years. I do it the hard way and cut the potatoes into the classic 8-sided shape. That is a good way to perfect your knife skills.
Brings back alot of memories 🥔
These look amazing, I'm definitely trying it out.
Look so delish. Potatoes are so versatile and yummy.
Yes! I make those and people can't figure it out, but they really love them.
The donuts from cutting out the rounds would also look pretty cool, cooked and would be an interesting shape.
Wonderfully done!!
These are delicious. I love to add lemon as well
Rosemary and lemon are wonderful together, chemically as well
Yum! Just looking at it makes me want to make it 😮
Those look so yummy
Those look delicious! What do you usually do with the outer circles of potato you punched the one inch rounds out of? Do you have a favorite companion recipe that you can make on the side to use those up?
Hashbrowns/breakfast potatoes?
I was thinking you could just quarter them instead? make little squares instead of circles
@@Firsona I have a deep cookie cutter molds in various shapes. Christmas tree mold comes to mind during the holidays
Boil em, mash em, make a runny mash with a lotta herbs, butter and creme fresh, then use as a base to place these on.
Pomme Fondant are a next level of potato..a few modifications
1. Wait till the butter browns to add another depth of flavor
2. Use either a reduced chicken/beef stock or use half stock half jus and fill just below the tops of the potatoes
3. Omit the use of an oven..cover the potatoes with a cartouche or aluminium foil and cook it low and slow on the stove..
4. Towards the end of the cook, baste the potatoes with the reduced sauce to and finish with a knob of chilled butter to give it a glossy rich taste and mouthfeel
This is absolutely correct. Can attest to this. 💪
Love the flavor Sis!! Great job!
I wonder.. I don't cook much for myself, but would you be able to make some sort of sauce out of the left over butter and stock in the pan? I was thinking that perhaps you would be able to drain it, then use the pan to sear a steak and readd the butter to baste then pull the steak and make a sauce out of the combined drippings, but I am not too sure how I would go about the sauce part lol.
You could make it into a gravy if you add flour to create a roux?
You can take an equal part corn/potatoe/rice starch to water, mix them together and then add them to the leftover drippings/butter mixture, if you wanted a thicker gravy kind of sauce. I think my general rule is 1 tablespoon of starch to 1 tablespoon of water. a side note, once you add the water/starch mixture, you need to mix it in quickly to avoid having lumps in your gravy/sauce. Hope this helps!
@@vegaskatus Yes, this is called a ‘slurry’ Great idea! And def keep whisking once you add until it thickens, just like you said!
Recipe looks great! Just wanna say you have beautiful eyes
Looks great 🔝
Just ordered the molds from Amazon I can't wait to make these! This is in my feed consistently for months now. I think it's a sign.
I’ve always called these scalloped potatoes- or the bigger version I did. It’s the same principle except you just cut the potato and don’t use a ring mould
I thought scalloped potatoes were thinner..
yeah, i couldn't be bothered to cut out perfect circles and waste the rest (or have to find another use before they go bad).
Scalloped uses thinner slices and onion
🤦🏼♂️
these look amazing.
Oh you kids with all your inventions with food. There's no rules with food , if it tastes delicious , you've got a winner. And it looks good ! 😊
I’m trying this for Christmas
What do you do with the scraps, make mash?
I guess you can do lots of things
Mashed potatoes, roasted potatoes, potato soup…I wouldn’t waste the rest. Pretty sure restaurants don’t either.
@@ginbunny9718or don't assume what's cut away gets discarded.
Why is nobody talking about the black crap all over these potatoes?
You mean pepper 😂😂 cmon dude
@@catcontent no they mean the discoloration you can already see when she's cutting the potato
Besides the dozens of comments that already whined about it?
Beth is a real softee lol❤❤❤
Your nail paint is too beautiful to do the cooking 🫠
Love the idiocy of the comments... Half of the people screaming WHY ARE YOU WASTING SO MUCH!! (just use the rest in another recipe...) While the other half screaming CUT AWAY THE BLACK SPOTS!! (They're just bruising, doesn't matter one bit). So do we cut more out or leave more in huh?
omg thank you i was just about to comment the exact same thing. ❤❤❤❤❤❤❤
The bruising, IMO has an unpleasant taste and texture so I would choose to cut it out, especially if going to this level of effort for making potatoes, seems silly to cut them into circles if the circles then have large black spots on them.
If I was bothered at all making them, I'd peel them, remove any eyes and any green/black areas/spots; then cut them into thick slices as they are, as it just means a larger fondant potato, anyway! :)
THANK YOU!!!
Fr everyones gotta be so critical lke chill out
Just made these for dinner tonight. OMG. Sooooooooo good! I'll be making these next dinner party!❤❤❤❤
I'm a simple man; I see a potato dish, I click.
Sound so delicious ❤
Damn girl you have to cut out the dark spots from your potatoes
Yep, that‘s not haute cuisine
They don't matter
@@TheDeathLove ok, I’ll spare them up for you. Bonne appetit
@@TheDeathLove they do. You really should remove them when cooking
@@Ahlurglgrwhy ?
Do you have cut the potatoes like that? Or can you use whole pieces so that there isn’t any wasted?
You can use the whole thing. Cutting them is just for aesthetics (and wasting much of the potato).
@@_Just_Another_Guy You're not wasting any potato. They are plenty of ways you can use them.
Your both reaching hard there isnt any waste just use the scraps for mashed potatoes or something
Or you could not make silly assumptions...
Complimenti 👏👏...da provare 💪
Wow that looks amazing
This is why fine dining should not be a thing. The amount of food they waste on a daily basis should be criminalized.
Most of the time it's used for something else like pomme purée. Meat trimings and vegetebales for stock. So not too much waste.
I like to do fine dining sorta meals and I always just reuse the other stuff in a stock or another meal
Or just compost for my garden 😁
I think restaurants could do a lot to reduce waste but often it is reused to make the most profit and waste the least money
there are many business that grow their own mushrooms to provide for these fine dining restaurants, they are completely sustainable and made with the waste they get from the same restaurants, anyway food scraps that are usable usually all get cleared at these types of restaurants whether that’s in a puree or a soup there’s many chances to use it up, an actual fine dining restaurant would be trying to maximise profit and reduce loss of money due to food waste
A large part of fine dining is actually focusing on sustainability. Food waste is highly discouraged when high quality ingredients are literally the largest part of your overhead. For these potato scraps you can just shred them, freeze them, then boom. You got meal prepped hash browns.
@@peytonlane1762best comment.
Yummy! Good job! 👍😊
Wow looks so yummy🤤
Why peel the potato when you are just going to cylinder cut them? Looks yum❤
Probably to use the rest of it for a different application. Didn't think the critical thinking was that difficult.
You didnt just leave those huge black spots on them 💀💀💀
Omg I will make this for my son but with cute little shapes 🥹
Wow, had once and they are fantastic.
Oh look! Vegan scallops! Nice
no. potatoes.
@@barbmccafferty4533only a moron would refer to this dish as just "potatoes"
@@barbmccafferty4533i mean it’s quite literally both
king oyster mushrooms make very good vegan scallops
@grimsyn8174 good one!
I thought they were scallops at first lol
Me too
#HONEST TALKS 👍👍👍
#DELICIOUS RECIPE ❤❤❤
#THANKS FOR SHARING
Really love the look of these bad boys , going to give them a go tomorrow thanks for the short ❤
Why did you leave the nasty black spots in these potatoes?
Umm i think ur talking about pepper
More contemporary foods like this
I made scalloped fondant potatoes. Delicious recipe 😋
This look easy and yum !
you'd better be making something with the other 50% of the potato too...
You're saying that as if she wasn't going to.
What did you do with the excess potato?
Anything that involves mashing potatoes! E.g. hashbrowns
TIL hash browns are mashed...
wow those look fantastic!
Looks so good, definitely gonna try it later!
Lovely. Hilarious pronunciation of fondant too😂.
it was close enough ..... jeez
oh my god it looks super good i wanttttt 😭
Looks good!
I have to make this!!!
Nice!! Look so yummy!!🥔🍽☕🧡
I'm making this tomorrow