Hello and welcome to Cooking Kun channel!!! 🙌👍 💖 There are many simple, easy and delicious potato recipes on the channel. Please visit the link below to see the great potato recipes th-cam.com/play/PLSjqorj8-RCuyVDQ4zhEJvuxqHx6zc1MA.html Please let me know which country you are watching my videos from Thank you for your time. Enjoy watching the video!❤❤❤❤
@@christianschuff5970 ideas spark in a lot of people, this person might made this as a refreshing to Alvin tho if you're sayin that this is a copy then, almost every dish was merely just a copy
Made this and threw some mandilion sliced Vidalia onions into the potato slice stack before baking. Also, a little smoked paprika and these were amazing. Thanks for sharing.
Простой? - нет не простой, пол дня слайсы картофеля раскладывать только. Хрустящий? - возможно местами, благодаря фритюру. Жирнющий и калорийный? - да на все 200%. Ещё + таинственный кирпич сверху) Скорее всего точно вкусно, но стоит ли того не знаю.
I made the same months back. No need for potato flour and oil, the natural starch of the potato will hold it together. Very easy prep recipe, you can do a whole batch and just freeze it. It's amazing with steak, feels like its actual restaurant quality than your average double fried potato chips.
Do you cut and freeze prior to cooking or freeze the finished product, and do you need to thaw it before hand (I assume yes) if you freeze it prior to cooking and if not, how do you reheat it?
Unique! Looks delicious. I'm going to try it with my potato sheeter and brush the ingredients on and make a 1/2 sheet pan for next Saturday's dinner. I'll be experimenting tomorrow and have a back up plan.
You’ve just taught an old Scottish woman your brilliant potato recipe. I will be trying this tomorrow. Thank you for sharing this to the world 🌎🏴
That looks sooooo good. I wonder if I could tweak the recipe a bit by using melted Irish butter instead of oil, then spingling them with salt and fresh parmesan cheese after frying.
@@TraceyEaster760 Thank you so much. I had no idea. I looked it up and found a lab test showing that it's true. The government is suppose to protect us. How can they let things li,e this be put on the market?
@@walternaiman2155 for fragile stuff like this I go with a lower temperature for a long time. 300° for seven minutes and then I will check. This is the first time I’m seeing replies to my comment and I posted this two years ago so I don’t remember exactly how I did it but that’s my intuition.
@@CookingKun I baked it first like normal scallop potatoes and then when I sliced them, I put them in the air fryer at about 300°. Can’t remember how long. Just always checking until it was perfect.
@@h91rex100 Just becasue a thesaurus says they are synonyms doesn't make it that simple. For instance running a marathon. It's a simple task (all you have to do is run) but it is not an easy task to complete. Would you say that running a marathon is easy?
Ahhhh! I like this method! I've been frying it straight away after cutting them into thin rectangular slices. The slight problem I have is keeping the layers together during the frying. This method kinda takes care of that. I gotta try this...like today!
Since you’ve done this I have to ask a question. Since you’re adding potato starch, does it matter what kind of potatoes you use? I have red potatoes right now and I’d like to give these a try! (Plus would there be an oil you’d recommend? Or just any oil with a high smoke point?) Thank you in advance!! ♥️🙏🏻
@@pjabrony8280 15 minutes does seem really long. I was shocked as I thought it'd be more like 5 - 10 minutes, at the most, as these are already cooked and just need to be fried up.
@@pjabrony8280 They are very, very dense. You would be surprised how long these take to cook through. Also the oil is supposed to be at a lower temperature, to allow for the inside to cook through without burning the outside.
I cringe when people get so close to the blade with their fingers when using a mandolin slicer. That is just a disaster waiting to happen. When the potato gets short, use the protection guard. Better safe than sorry with the mandolins.
I would have cooked and eaten a steak,baked potato,and salad with fresh cracked black pepper and blue cheese dressing.....and walked around the block,read the Bible ,and drifted off to sleep for the night by the time these fries are done.lol Good recipe ❤
This could be a good addition in a restaurant's menu! Incorporate this delicious snack with different flavors, sauces, and toppings! Thanks for sharing! Will definitely try! :)
@@inq_1289 You could prepare them and keep them in the frier before the last step until someone orders. It's so time and labor consuming, that they would have to be extremely expensive though.
@@philippdrescher6012 I don't see why instead of 3 hours you refrigerate it for 12-24. Should actually be pretty perfect for restaurants as they could make them at night or morning and serve them throughout the day.
Absolutely delicious….I found using a really sharp cleaver was perfect to cut the slices as it went straight thru the layers & they didn’t break. A definite keeper recipe. Thank you.
Looks so yummy. I wonder if I could add different starchy veggies in with the potatoes? Like a few slices of parsnips or kohlrabi or turnips? I needed something fancy to make for our anniversary dinner in a few weeks. This might be it.
Don't think so. You should wait for someone to make a video about it before trying. Had to edit just so some people understand....SARKASM. Yeah you are not that smart after all...
@@dimaermolenko98 yeah good idea, no matter what, never try anything for yourself. especially when you have a few weeks to try it out and improve your method…instead just wait and hope that someone else has the exact same idea as you someday, along with the willpower to attempt it, and then some to film and edit a video for you 🤣
Start with 350. That is about as low as you can go without getting extremely greasy food but still be able to fry for a long period without burning. The longer you fry, the crispier the end result.
Trying this right now!! 😃 I don’t have slicer machine BUT it’s not hard to slice very thin potato slices; you just need a large sharp knife and take your time:) I’m also just going to use regular flour instead of potato flour and I’m sure it will work out yum
They look very inviting! I consider myself a pretty good cook but it's rare that I deep fry food. My question is: Is the oil usually filtered back into the bottle and used again? Seems like such a waste if it's just used the one time.
Yes, usually. At a certain point the oil takes on a flavor/smell/color and can't be used anymore, but we've always reused our frying oil 3 or 4 times, filtering out the solids. A metal mesh style coffee filter works will for this.
Yes, it's definitely simple. It doesn't take any skill or real knowledge to do. It just takes a while. But I don't trade my time for money, so I have plenty to spend on this yummy masterpiece.
Tem uma batata que se faz assim, só não frita ,o nome é BATATA ANA ,monta na forma como foi feito ,depois assa ,mas tem que ser em pequenos aros ,fica parecendo uma flor.
Hello and welcome to Cooking Kun channel!!! 🙌👍 💖
There are many simple, easy and delicious potato recipes on the channel. Please visit the link below to see the great potato recipes
th-cam.com/play/PLSjqorj8-RCuyVDQ4zhEJvuxqHx6zc1MA.html
Please let me know which country you are watching my videos from
Thank you for your time. Enjoy watching the video!❤❤❤❤
😅😅
😅😅
If you made ASMR/Mukbang clips with this, it would be a star
You just taught an old Irish woman a new way to make potatoes. Give yerself a gold star ⭐.
Stolen by Alvin Zhou!!!
@@christianschuff5970 ideas spark in a lot of people, this person might made this as a refreshing to Alvin tho if you're sayin that this is a copy then, almost every dish was merely just a copy
th-cam.com/video/LdsCn3NS8P0/w-d-xo.html
@@christianschuff5970 although I’m not a huge fan of Alvin, I’ve had this many years ago in a restaurant.
@@boarbot7829 just curious, what makes you not a fan of Alvin? his videos are so calming
I have seen a more complicated version of this recipe and honestly this is a much simpler and less time consuming recipe. Love it.
This one has a lot of waiting... Can't even imagine the other one you saw
less time consuming? this person just timelapsed over them placing about 200 potato layers ONE BY ONE
it is super cancerigen
@@GreasiestGuido still better than the other one.
@@VilasNil its got more steps and its tedious.
Kentang goreng renyahnya seribu lapisan enak juga kayaknya kak. Salam kenal,
揚げる前からすでに美味しそうだったのに、揚げて更に美味しそうに！！
훌륭한 피드백을 보내주셔서 정말 감사합니다.
OMG. it looks great
Made this and threw some mandilion sliced Vidalia onions into the potato slice stack before baking. Also, a little smoked paprika and these were amazing. Thanks for sharing.
Oh I like this upgrade. If I'm going through the struggle of layering all the slices I might as well add some onion... Perhaps garlic slices too
i'm just thinking...... CHEESE!!!!!!
Простой? - нет не простой, пол дня слайсы картофеля раскладывать только. Хрустящий? - возможно местами, благодаря фритюру. Жирнющий и калорийный? - да на все 200%. Ещё + таинственный кирпич сверху) Скорее всего точно вкусно, но стоит ли того не знаю.
Всетаки русский народ самый адекватный, искала хоть одно сообщение о том что это очень муторно и долго. И нашла 🤗
@@ЛесечкаЛёвкина нахрена было искать подобный комментарий,если из видеорецепта и так понятно,что это полная херня!!??
этот видос не стоит комментов априори
@@ЛесечкаЛёвкина А ещё капец, как жирно! Печень привет скажет!
@@ZloyBorschобожаю наших❤. Иностранцы :о оригинально, супер рецепт; наши : херня, для здоровья плохо. Благодарю поулыбалась от души.
I'd be one happy woman if I had a plate of those right in front of me. Thanks for the recipe. They look amazing
How much do you sell Toe Pics For
@@La_Silver How much to sell a picture of your toe fungus
@@JoeARedHawk275 a dollar
@@La_Silver LMAO I don't sell toe pictures.
@@donnataylor980 well i do, want some? They are pretty infected
Yum I have to try this! 😍
So glad you're going to try this recipe 😋. Thank you💖
Awesome a must try for potato chips lovers. Tqsm for sharing this wonderful recipe
I made the same months back. No need for potato flour and oil, the natural starch of the potato will hold it together. Very easy prep recipe, you can do a whole batch and just freeze it.
It's amazing with steak, feels like its actual restaurant quality than your average double fried potato chips.
what temp should the oil be at when you start frying?
JMankz
Do you cut and freeze prior to cooking or freeze the finished product, and do you need to thaw it before hand (I assume yes) if you freeze it prior to cooking and if not, how do you reheat it?
@@TangoMoonStar 350
@Edit Name You can shallow fry. Just be sure to turn it every 4-5 mins.
Unique! Looks delicious. I'm going to try it with my potato sheeter and brush the ingredients on and make a 1/2 sheet pan for next Saturday's dinner. I'll be experimenting tomorrow and have a back up plan.
I'm really happy that you like it! Thanks for watching and I hope you try more of my recipes 💛
처음보는 감자튀김 레시피인걸요!!👍👍 페스츄리가 생각나요~❤🥰
Muy interesante la receta. Gracias por compartir!
¡Me alegro que te gusten! Que te lleguen cosas buenas. ¡Agradecer!
Crunchy and mushy..
Great combination
This would make an amazing side dish for Christmas! Thank you
Are you making it? :D
You’ve just taught an old Scottish woman your brilliant potato recipe. I will be trying this tomorrow. Thank you for sharing this to the world 🌎🏴
Yum. Flaked like a biscuit, crunch like a Dorito. Looked really good to me. Got a new subscriber. Was fun to watch. Great video
Wowwww...
Delicious potato recipe
Должно быть вкусно!!! Надо попробовать!!! Спасибо за рецепт
That looks so good! Never tried this way of eating fries but can imagine that it's gonna be delicious 😋
th-cam.com/video/LdsCn3NS8P0/w-d-xo.html
That's Because these are just scalloped potatoes without the sauce, cut up and deep fried.
huuum...😋
so good
try muffin cooking next ... ... layered often with layers of goodness
That looks sooooo good. I wonder if I could tweak the recipe a bit by using melted Irish butter instead of oil, then spingling them with salt and fresh parmesan cheese after frying.
That Irish butter has pfas
@@TraceyEaster760 Thank you so much. I had no idea. I looked it up and found a lab test showing that it's true. The government is suppose to protect us. How can they let things li,e this be put on the market?
Oil with potato flavor. Nice 👍👍👍
Good luck to those who will try. 👍❤️
Looks yummy gotta try it
Made these but put them in an air fryer for that part, and they were amaaaaazing
TEMP ?. TIME .?
Please share how you tested the new potato dish
Several of us would love to know what worked and how, with an air fryer. Please? Pretty, please?
@@walternaiman2155 for fragile stuff like this I go with a lower temperature for a long time. 300° for seven minutes and then I will check. This is the first time I’m seeing replies to my comment and I posted this two years ago so I don’t remember exactly how I did it but that’s my intuition.
@@CookingKun I baked it first like normal scallop potatoes and then when I sliced them, I put them in the air fryer at about 300°. Can’t remember how long. Just always checking until it was perfect.
Пол дня короче потратить чтобы пару картошек съесть , гениально
Simple nine-step process, featuring two types of cooking
Simple doesn't mean easy.
@@jasoncardona7342 arent simple and easy synonymous?
@@h91rex100 no
@@vittorionicolas4286 i just looked it up and theyre 100% synonymous so care to explain why you said no?
@@h91rex100 Just becasue a thesaurus says they are synonyms doesn't make it that simple. For instance running a marathon. It's a simple task (all you have to do is run) but it is not an easy task to complete. Would you say that running a marathon is easy?
Wow can't wait to try it .. lm in love with potato thanks for the recipe ❤️❤️
Thanks for liking
This is an art form, well beyond a delicacy and I can’t wait to try it. Thank you for sharing! 🙌 ❤ Greetings from sunny Florida, USA (for now)
Ahhhh! I like this method! I've been frying it straight away after cutting them into thin rectangular slices. The slight problem I have is keeping the layers together during the frying. This method kinda takes care of that. I gotta try this...like today!
Since you’ve done this I have to ask a question.
Since you’re adding potato starch, does it matter what kind of potatoes you use? I have red potatoes right now and I’d like to give these a try!
(Plus would there be an oil you’d recommend? Or just any oil with a high smoke point?)
Thank you in advance!! ♥️🙏🏻
@@torakfett3351 maris piper are amazing for frying, maybe you should try those. The potato starch is just for 'glue'.
Umm so I wanted to ask If I could use a micro owen instead of a regular owen
@@haniafatima725 No, microwaves are different to actual heat.
@@torakfett3351 Why should it matter what potatoes you use? Especially the color? Just use the ones you like to eat.
Wow very nice and tempting recepy 👌 love 💕 the way of making just perfect 👌 super crispy and too yummy 😋
Thanks a lot
Stolen by Alvin Zhou!!!
th-cam.com/video/LdsCn3NS8P0/w-d-xo.html
That oil was not hot enough, which is why they are dripping grease. However, the idea is pretty cool.
And 15 minutes seems way too long.
@@pjabrony8280 15 minutes does seem really long. I was shocked as I thought it'd be more like 5 - 10 minutes, at the most, as these are already cooked and just need to be fried up.
@@pjabrony8280 They are very, very dense. You would be surprised how long these take to cook through. Also the oil is supposed to be at a lower temperature, to allow for the inside to cook through without burning the outside.
@@tcmr5775 I'm sure. I think I would cut them smaller if possible and fry them. Otherwise they'll just be so greasy.
@@tcmr5775 I think after an hour in 230 degree oven the insides will be cooked just fine.
Looks Yummy, i will definitely try this one. Thank you for sharing
Super! Das machen wir heute zum Abendessen.
Ich freue mich sehr, dass du dieses Rezept ausprobieren wirst 😋. Danke💖
These look so delicious. I'm a potato fan & will absolutely have to try this!
I'm a potato fan too & would love to try this. These looked delicious indeed 🤤
Potato fan VS thousand layer fry enjoyed
This looks so delicious! Thank you for sharing this recipe with us. 😍👍
Thanks for visiting
Stolen by Alvin Zhou!!!
@@christianschuff5970 It may be stolen but Alvin didn't invent the recipe in the first place he just put his own spin on it
I cringe when people get so close to the blade with their fingers when using a mandolin slicer. That is just a disaster waiting to happen. When the potato gets short, use the protection guard. Better safe than sorry with the mandolins.
This man is making food the whole world can enjoy.
Those look Fantastic..👍
Thank you very much
Kentang goreng renyah..dan lezat
Oh my, that looks so good!
Stolen by Alvin Zhou!!!
Let’s talk about the definition of “simple”.
5 ingredients so simple. at least they didn't say "Quick"
@@fictiondic that's like calling an origami "simple" because it's just one piece of paper.
I would have cooked and eaten a steak,baked potato,and salad with fresh cracked black pepper and blue cheese dressing.....and walked around the block,read the Bible ,and drifted off to sleep for the night by the time these fries are done.lol
Good recipe ❤
I was thinking the same thing
This could be a good addition in a restaurant's menu! Incorporate this delicious snack with different flavors, sauces, and toppings! Thanks for sharing! Will definitely try! :)
Extremely labor intensive
wouldnt the restaurant have to bake the potato for an hour...??? the customers would wait alot
@@inq_1289 You could prepare them and keep them in the frier before the last step until someone orders.
It's so time and labor consuming, that they would have to be extremely expensive though.
@@philippdrescher6012 I don't see why instead of 3 hours you refrigerate it for 12-24. Should actually be pretty perfect for restaurants as they could make them at night or morning and serve them throughout the day.
Actually made these at the restaurant I work at today, they’re called Pomme Anna, we make and bake a day beforehand
Great recipe. The word is crisp.
Thanks a lot 😊
I have GOT to try those some time! I would probably put some minced garlic and butter in the midst of the potatoes as well, before baking them!
Absolutely delicious….I found using a really sharp cleaver was perfect to cut the slices as it went straight thru the layers & they didn’t break. A definite keeper recipe. Thank you.
Looks so yummy. I wonder if I could add different starchy veggies in with the potatoes? Like a few slices of parsnips or kohlrabi or turnips?
I needed something fancy to make for our anniversary dinner in a few weeks. This might be it.
Don't think so. You should wait for someone to make a video about it before trying.
Had to edit just so some people understand....SARKASM.
Yeah you are not that smart after all...
@@dimaermolenko98 That's dumb, just try it if it doesn't work It'll still taste good lol
As a single dad.. Just want to say go for it! Goodluck on ur dinner! 🤗
@@FFRS110 I think the potato flour is what kinda binds it together so it should work. I grow purple potatoes too. Just think of the color combos lol.
@@dimaermolenko98 yeah good idea, no matter what, never try anything for yourself. especially when you have a few weeks to try it out and improve your method…instead just wait and hope that someone else has the exact same idea as you someday, along with the willpower to attempt it, and then some to film and edit a video for you 🤣
Muito legal essa receita de Óleo de cozinha com gosto de batata que você nos ensinou!!! Já enfartei três (3) vezes apenas assistindo o vídeo! 👍
óleo de canola com aroma natural de batata hmmMmmm totalmente dentro
Eu pensei o mesmo hahaha
Its look so delicious..yummy..
Thanks a lot
it's like beautiful french fry damascus
Can we use cornflour in place of potato flour
You can
Yeah, they function more or less the same
thank you for teaching!! i’m thinking about going to buy potatoes for make this menu! hope i could do this good and looks delicious as yours! 😋
9
Stolen by Alvin Zhou!!!
Oh thank you for this,looks delicious 😋
Thank you very much!
"Simple" but looks delicious !
Thank you 😊
That looks amazing im salivating 😋
I used to work as a cook in a big company and this was one of my menus and I named it 'crispy layonase' lol.
Because that is what they are...crispy lyonnaise potatoes. NOT FRIES
Thank you for the recipe.
What temperature is the oil? Thank you
Looks like an easy recipe. Thank you for sharing I'm gonna try this later. ❤️
Stolen by Alvin Zhou!!!
th-cam.com/video/LdsCn3NS8P0/w-d-xo.html
Soooooo goood to watch… Gotta try thisss😍😍😍
Wow love this bread idea
This looks so good! I'm going to try your recipe as soon as I can. Thanks for sharing this recipe! Bravo!
Was it good?
They turned out so beautiful! 👏👏
Stolen by Alvin Zhou!!!
th-cam.com/video/LdsCn3NS8P0/w-d-xo.html
This video is extremely satisfying I cannot
I will try these in my air fryer for sure!
What temperature is the oil at when you're deep frying?
Start with 350. That is about as low as you can go without getting extremely greasy food but still be able to fry for a long period without burning. The longer you fry, the crispier the end result.
@@usernamesrlamo Thanks!
Innovative and looks delicious 😋
Great job 👏
Stolen by Alvin Zhou!!!
@@VeluBeru exactly the name for it is pommes Anna, and chefs from all over the world know how to make a good Pommes Anna
It’s actually potato pave
Trying this right now!! 😃 I don’t have slicer machine BUT it’s not hard to slice very thin potato slices; you just need a large sharp knife and take your time:) I’m also just going to use regular flour instead of potato flour and I’m sure it will work out yum
How does it go
Lovely recipe 😋😋😋😋
Thanks a lot
Exelente !!
They look very inviting! I consider myself a pretty good cook but it's rare that I deep fry food. My question is: Is the oil usually filtered back into the bottle and used again? Seems like such a waste if it's just used the one time.
Yes, usually. At a certain point the oil takes on a flavor/smell/color and can't be used anymore, but we've always reused our frying oil 3 or 4 times, filtering out the solids. A metal mesh style coffee filter works will for this.
@@TroyKristoffer Thank you.
Well. when i deep fry things i use that oil in cooking later on. 🙏
That's my problem with deep frying too, too much waste. I'll try this recipe with an air fryer and see if it works :D
For cooking potatoes only, you can reuse the oil at least 6-7 times, if not more. All depends on how well you filter it. :)
That looks and sounds so awesome. 🤤
I almost punched my computer when I heard this person eat.
Pulled up at 1:07 because I saw this comment pop up. F all of that.
this looks really good.
Wow, so simple
1 hour in the oven, 3 hours in the fridge, 15 minutes in a frying pan and 5 minutes to eat 😀😀😀
무쇠맨 채널에서 보던건데
Ахренеть простой! 4 часа усрать ради четырёх кусочков.
4 часа ради здорового питания можно.
😂
За это время можно 4 ведра картошки почистить поджарить и съесть
*I love this crunchy sound* 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍
Thank you
great ASMR at the end!
that is so time consuming and not simple.
Oh I absolutely agree 100% but I have a feeling the taste really good!!!
I'll give you time consuming but it looked simple enough and awesome.
Yes, it's definitely simple. It doesn't take any skill or real knowledge to do. It just takes a while. But I don't trade my time for money, so I have plenty to spend on this yummy masterpiece.
무쇠맨 레시피??
Базара нет. Рецепт простой. Ждать зае**** час в духовке, 3 часа охлаждать. Потом еще 15 минут жарить 😃😃😅
Это по ходу, когда совсем нечем заняться и времени валом...
@@bohan6667 а ещё если есть куча бабла на лекарства, чтоб печень лечить!
I cant wait to try this, i know i love it already
So glad you tried this recipe. 😄Thank you
Great you can add cheese every so many layers
00:11 i bet hell sounds like that
How about a sharper knife ?
Tem uma batata que se faz assim, só não frita ,o nome é BATATA ANA ,monta na forma como foi feito ,depois assa ,mas tem que ser em pequenos aros ,fica parecendo uma flor.
You sold me.
Grabbing some spuds right now.
This is the most fascinating thing I have learned today and I look foward to trying it. Genius!
Glad you liked them! Hope good things come to you. Thank!
trying this in the morning
awesome sound quality
SO YUMMY LOOKING & CREATIVE! THANK YOU.
Thanks so much! 😊
Crunchy mouth watering excellent❤❤❤❤❤❤new way from Pakistan 🇵🇰 love it
Like a sponge soaked in fried oil. Health on a plate!
Taste on a plate
This makes me hungry 🤤
👍👍👍 nice nice
간단한? ㅋㅋㅋㅋㅋ 그래도 해보고싶네요 맛있을거 같아요!
That is a 10 out of 10 !!!!!!!!
Look so delicious
Ohhhhhh, that crunch at the end!😩🤤🤤😋😋
감자튀김이 페스츄리 같네요~너무 맛나보여요~💓_💓