I just imagine Adam in his living room, sitting comfortable on his chair reading the news and then something just clicks inside his head, he looks in the distance with his eyes narrowed and says with an angry voice. "Ethan..."
One concern with the addition of vinegar: acidic environments actually prevent Maillard reactions from happening. It's why your fries are much more blonde when they're done. I actually sometimes add baking soda to increase the pH of my boiling water - it leads to a much more textured exterior, leading to more surface area, and much crispier/crunchier fries in the end with mashed potato insides. Edit - came back to this comment thread after 4 years. I like this recipe more for thin fries/more blonde fries. I like Adam's/baking soda methods more for recipes where I'm going to use a thicker fry, and if the fry is more of a main component. Both recipes are good and serve a purpose. This comment thread is silly.
I like how well structured this video was, getting straight to how to make them better first, which is a good idea because the big thing about it is that it’s a modified version of another technique that most viewers watching this has already seen, but still going on and showing the step-by-step cooking anyways to really show how it’s done in the same video and show the people who haven’t seen the original Amazing work
@@mew2871 I think so, since I can't find it and I did quite some scrolling. Hopefully I'm not thinking of another video. He essentially went over all the points ethan brings up and explained why he was actually correct. Nothing too bad but it was really punching down and read very defensively.
@@n8er471 yeah I remember it was this video. Just a bunch of walls of text from both of them arguing but trying to look cordial. All cause adam needed to defend his honor I guess.
Whatever, I'll take Ethans "art" over that little insecure fucking snobs "art." Adam's art is pessimistic and borderline depressing with his attitude. Ethan's art is more optimistic and hopeful, doesn't leave you doubting yourself.
Another point I should have mentioned: With my version I was trying to get closer to deep fried french fries which typically do not have a roughed up crisp edge, whereas Adam's are closer to a roasted potato. It depends on what you are going for, vinegar could or could not be for you!
Tbh I've just adapted Adam's recipe with some other ideas and just made tiny roast potatoes. Just as good, I still get that crispy outside fluffy inside, it's just not fry shaped.
Ethan Chlebowski Not to offend but my thought process is, stay as close to the recipe as you can and improve when you believe it needs to be improved. Otherwise you are making your own recipe.
I’ve made both Adam and Ethan’s versions of these and at this point I mix and match. I think the vinegar is a mistake (for me) for reasons not mentioned in the video. Your mileage may vary, but here’s the difference. The vinegar makes the fries more uniform and prettier but in the original recipe is you’re essentially making British style roast potatoes, and that’s the opposite of what you want for roasties. The idea is that with the outer layer potatoes breaking down into a sort of mash that mixes with the fat and then roasting in the oven, what goes in as slightly messy blobs of potato comes out really crispy while the inner parts stay soft. If you add vinegar, because the outer edge of the potato doesn’t break down as much, the oil is mostly just going to sit on the edge of the potato and you’ll end up with a much thinner layer of crisp. As noted elsewhere, the Maillard reaction is less as well, which I don’t like for these. The other problem with the vinegar is that if you don’t get the water and acid ratios right, the potatoes don’t soften up. The first time I did this, I had no problems at all, but the second, I must have added too much vinegar because the potatoes just wouldn’t soften for a really long time. It’s not a problem as long as you measure, but I would measure. For the rest of it, salting the water is a good idea. I think the peanut oil is more necessary if you make this version of the recipe, because there’s less of a layer to crisp. I’ve done both and the difference isn’t pronounced in my experience, but I’ve never done a side by side comparison. Anyway, I like darker roasted, crunchy potatoes. These are blonder and in my experience a bit less crunchy, but prettier. Also because they break down less you can cut them thinner so they’re more like fries than steak fries. So if you want thin uniform chips, this is your technique.
I tried adam's and your method. Your fries take significantly less time, but the time spent is far more hands-on. Adam's recipe has a simplicity that makes it really good for when these fries are not the only thing you're making.
@@rangv733 That's really not any more hands on than Adam's tho. Adam also had to cut his potatoes and put them on the tray. I'm not seeing the extra attention that people are saying Ethan's recipe needs.
@@rangv733 it probably takes liks 3 minutes and some extra time to cut the potatoes, adding vinigar and salt doesnt take you longer and as the guy said internally seasons the fry + makes it easier to work with
Tried to make these myself, and i just have to say...These are among the crispiest and most delicious fries I've ever eaten. Great recepie and intstructions!
Made these fries earlier today and I am totally blown away . I followed your directions without deviating from a single step and my fries turned out delicious. I also added some smoked paprika, garlic powder, celery salt , and old bay for a nice taste. My oven fries tasted so much better than any fast food joint!!!! Thank you so much for sharing!! ;) You’re amazing :)
This is honestly one of the most interesting cooking videos I’ve seen in a while, and it wasn’t produced by some giant channel either. Excellent video, just the concept and everything. The editing is impeccably clean, and the commentary is also done very well, and the video and audio quality is done as good as the giants of the genre. Wonderful video, keep up the great work!
I think you're ignoring the fact that the risk of the potatoes falling apart in the water is worth it because the cracks in the potato's surface increse surface area for crispness!
Adams method, though a bit fussy with the soft potato’s, come out crispier than these.. These are easier to handle and prepare but does not have that glass-like crispness to them. Tried both recipes and gotta say Adam’s is better IMO.
Yea since it is almost braking apart you would have a more flayed surface which would mean more surface area that would be exposed to heat making it more crispy. But the salting of the water makes it better though
Agreed this was such an annoying video lmao what a little brother thing to do, you made fries the way you liked them bro congrats you didn’t remaster anything
@@moegani6269 sorry, I went to respond about how dumb your comment sounded, but I lost my train of thought when your channel educated me about “How to be a gangsta”. Lol Ethan’s vid has over a mil views and wasn’t being hateful in any part of the video. Your comment is a little brother kind of comment.
@@tink2724 Lmao bro chill the gangsta skills have improved as I’m sure your trick shots have. It’s just if you call it a remaster and it fails to be as crispy or crispier it’s not a remaster at all. You just made your own fries. Little brothers always trying and steal your shit lol do you not have one?!
Honestly the reason I went to the comment section was to look for his reply after the deep frying video lmao. Reveal yourself Adam! This chicanery will not stand!
Adam is always talking about eyeballing it and getting the process right through trial and error, you are great at providing the scientific explanation while keeping it interesting, the perfect storm of channels.
I tried Adam's recipe way back when and found them too mushy. Your vinegar addition solved that problem. And your observation that salting the water salts the interior gave me an idea; I boiled some garlic cloves in the water too and the interior became garilicky. So now in the oven I have sweet potato fries that were boiled with garlic and fresh chilis and red wine vinegar instead of white vinegar. Smells fookin awesome. Thanks for the ideas!
It should be noted that Adam stated in his video that you can use Peanut Oil, just that he prefers the taste of Olive Oil (so that was a taste preference). Also, for me, I didn't like the vinegar's effect of making the fries rubbery, plus it added a little flavor that I didn't really like... but salting the water??? That's gold advice.
Except he does crap all over the competitor, and in this case it doesn’t even feel like a competition. It’s just, hmm let’s see how we can improve on this already amazing recipe
@@gnomestar8462 Just curious, does being in your thirties and thinking over use of video editing software and a fetish for one's body (which he is clearly pulling away from) make me a boomer?
This is great. I was worried that you were gonna mess up the whole idea of minimizing dishes, keeping it foolproof, requiring little ingredient, and such. But you actually made them better without sacrifice of those things. I'm impressed
I would actually say no to vinegar- I actually add ap ich of baking soda to my fries. The Maillard Reaction is quite sensitive to pH and happens better at higher pH, that's why your fries in the video are quite blonde. It's the same reason why adding baking soda to carmelized onions makes them cook faster. Also, baking soda boiled potatoes break down the pectins at the surface to create kind of a mashed potato consistency that's starchy. When baked, this makes kind of a crispy outer shell. Kenji does this in his baked potato video.
exactly, that was my issue with this recipe too. it slows the breakdown of pectin but that comes at the cost of that nice, crackly shell that happens when pectin is destroyed and kind of 'bursts' the outsides of the fry.
This is the single guy version (technical and perfect) compared to adams dad of two version (less thinking easy to whip up). I can see the merit of both
@@mrzmorphine while it's true that Ethan's method is faster, it consists of a lot more active time. I think Adam's recipe is great if you're serving the fries along with another dish.
@Pod The difference between cooking pasta with salted and unsalted water is tremendous. Next time you cook pasta, season the water with way more salt than you probably tried before. Taste the water, it should be noticably salty, like a broth, without being displeasingly salty. The results will speak for themselves. But keep in mind, you will not need nearly as much salt in the sauce as usual.
@Pod No, salting the water will bring out the flavour of the pasta itself, which can make a difference depending on your pasta. Cheap pasta doesnt have much of a taste, but better quality or even self made noodles do have a taste, which will be greatly enhanced through salting the water. Basically like meat, the salt water has much more time of penetrating the pasta and getting an even seasoning.
I must say, I've been using Adam's recipe forever and they're great. Like ethan said, one of the MAJOR issues is the potatoes breaking after boiling. The vinegar is a game changer, and it actually makes the fries taste better as well.
For anyone wondering, I tried this and yes the vinegar trick is absolutely genius . I don't have to worry about the potatoes breaking and falling while draining or adding in my spices , they hold their shape the whole time . I put it in the oven like shown in the video the first couple times I made it . But yesterday I just used the same amount of oil I would use to grease my oven pan, but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time. I know the point of the video was to make oven fries , but for anyone out there who Just wants a healthier alternative to deep fried fries. Then this works well . So 1) boil water 2) add salt and vinegar 3) add your potato slices. 4) after 8 minutes take it off, drain 5) add your spices ( I saw another video that recommended adding bread crumbs into your spice mix to make the fries more crispy) 6) add 1-2 spoons of oil to a hot pan. Add in your potatoes and put a lid on it and stir occasionally so it doesn't burn
Thanks! I'm trying to make healthier fries too. 1) What spices did you find work best? I'm considering panko breadcrumbs and coarse salt now that you mention it. 2) How high of a heat did you use? 3) Did you keep flipping the fries, or keep them on one side? 4) Once the fries are in the pan, how long should they take?
@@TripleFudgePacker Hi!! 1. If you have peri peri masala that would work well. But I just throw in a bunch of spices- cayenne pepper (or chilli powder) , garlic powder , pepper , salt, bread crumbs (That day I didn't have bread crumbs, so I grinded a handful of Wheat flakes (the cereal) and used it and it did the trick) 2. I keep it at a medium to low heat and cover it with a lid 3. Yes. You do need to flip them occasionally. Honestly with the pan method you can just eyeball it. I'm usually making something else while these are on the stove. So I just check in on them every 5-6 minutes and flip it or so ,so they don't stick to the pan or burn and Lower the heat if I think its too high or they are almost done and take them out when they look really crispy which would be in about 15 minutes I would so. One thing I would add is that. Much like the oven fries you do need to space the fries out, so I usually have them on two pans simultaneously if I'm making a big batch . Or you can also put one batch in the oven and one on the stove and see which you like better
I'm not sure what you meant when you said "but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time." I've watched both of the video recipes and in the Adam one, he used a roasting pan. This one was on a baking sheet. I have a 'deep dish' frying pan. Is that what you are meaning? What is the texture like?? Is there any difference from doing it in the oven?? I am so curious!!
Right? Not only that, but he boils them so the outside gets fluffy, when you add vin to the water not only does it not allow the fries to brown properly but also it stops the outside of the fry from getting fluffy which gives it that crunchy outside. You can hear how much more crispy Adams fries are in this video compared to his own.
You're giving him far more credit than he deserves. It's all stuff he's looked up on-line. It's not like he's a legit food scientist. He's just a good-looking guy, who likes to cook, trying to make a living on TH-cam.
These are exactly the things I would do after watching adam's recipe, because I always do them and it works great. Glad to see that it works with this recipe too!
I really wasn’t sure when i first saw this. I am a long. Long time fan of Adam and his recipie in this case is one i have used for years, even before watching him and i trust him a lot. Then you used science and quoted 2 authors/chefs who i also love and explained some basic Science. Love the vid, dropped a sub and cant wait for more like this
I tried Adam's recipe three times, with varied thicknesses and oven temperatures. They kept taking significantly less time than they did in his video, and some percent of them would become burnt to a crisp. I decided to try our Big Boss air fryer and made the perfect fries. Toss in olive oil, salt, and pepper. 425 and rotate a couple times for a total of about 20 minutes. Perfect with about 10% of the effort.
Adam does say in his video your personal oven may differ. As we all know different ovens really do be fucking us up with their temps. Especially since his is electric
@Rick koontz what?? They make rigurous tests in professional kitchen environments, unless you sir, the kitchenware prophet can provide better tests, I will continue following atk's recommendations, especially since you aren't able to make a solid argument to do otherwise, oh Master.
I've seen some comments saying the vinegar's what's responsible for that, since it seems like the only purpose is to keep the fries structurally sound you could probably keep the nice appearance of Adam's by foregoing the vinegar and being a bit careful.
@@RyanTosh from another comment, the maillard reaction is highly subject to pH. Vinegar is an acid, so it doesn't brown well. Adding higher pH things like baking soda will make the potato break down more, but the outer layer of broken down potato will crisp beautifully.
without youtube or the internet, I would not know a lot of things. Knowledge is becoming so abundant to the degree of making some profissional schools, irrelevant. Thanks Ethan
Okay, so I made this. I used olive oil, and the cook time was still about 30 minutes for some damn crispy fries. They were so crispy, I think they could even afford to be larger for more of a fluffy interior to crispy exterior ratio. Some people mentioned the vinegar hindering the maillard reaction. While that might have been true, the fries were still really crispy despite being just blonde. Probably looked similar to McDonald's fries in terms of color. No problem from my perspective there
I have tried this recipe yesterday, and I can't tell you how surprised I was. I have never had such crispy and delicious fries in the oven (or fried !) ever, I even prefer them this way, and i will never go back to frying them. Honestly, one of the best recipes I have tried so far. Thank you so much, i can't wait to try other ones !
Adam's recipe is best for sweet potato fries (which are difficult to get really crispy) but always salt the water too! The vinegar does add a tiny amount of flavor and helps prevent breaking, but they are a little more rubbery and less crispy and turn out a lighter color. Baking soda amps up the crispiness while vinegar diminishes it, but it doesn't matter much unless the potatoes are cut really thick.
I definitely still disagree with the vinegar step- the fact that they're starting to turn into mash on the exterior is what causes a lot of crispiness to develop. I also like to add baking soda to the water I boil my potatoes in to enhance their cragginess, and that wouldn't work well with vinegar for obvious reasons. Great video though- the peanut oil tip in particular is a good one.
Wow, great information. I actually use Adam's method and it's fantastic. However, I'm absolutely going to be adding this to the stable....thanks for the awesome video!
I also find olive oil to taste better for oven cooking potatoes... but salting your water is definitely a good idea. When I tried Adam's original method, I salted the water just because that's how I do things anyway... vinegar could actually have undesired results IMO, but it's a matter of preference. Vinegar makes the fries more durable and smoother, but without vinegar, you have this really rough and crispy texture that I find really neat.
I liked the overall ompitimisation approach, but I think there's one caveat to your proposed technique - the acidic environment during the oven-roasting. You can tell that your version is significantly more blonde instead of golden brown, which I reckon is the effect of the presence of vinegar in the boiling solution - the potatoes soak up the acidic liquid and some of it stays on top (that's why it's probably not a matter of rinsing the potatoes after boiling), which inhibits browning. Do you have any words on this phenomenon?
@@sheepish2159 You're right, and that's another issue - as Ethan has stated in the video, the vinegar inhibits the breakdown of pectine, so the outside doesnt get that fluffy light coating of starch that crisps up nicely when roasted. Adam ragusea mentions the importance of that in his video, and America's test kitchen have a whole video on making sweet potato oven fries, where they amp the process up by coating the potato wodges in cornstarch slurry.
As these are essentially thin roast potatoes and as im british i dont recommend using vinegar, it does make the chips (fries) taste slightly acidic, if u like acidity go ahead
A good alternative to parboiling is to rinse your cut potatoes then leave them in cold salty water to soak (the longer the better) this will remove a lot of the starch and soften them but without compromising their structure. When you’re ready to cook them, just drain and dry them the best you can with a paper towel or clean dishcloth then add them to a preheated oven tray full of hot oil, season and then bake until crispy. This is my favourite way to do fries / wedges as it makes for a seriously crispy outside yet the inside almost goes to mash!
Discovered this video in my recommended on a Ragusea video... You seem like the hidden gem of cooking youtube, these videos are high quality, well researched, well put together, and I’m sure the recipes are great (I’ll update once I make this lol)!
In case anybody is interested, I made these earlier today. They are absolutely delicious, and actually quite easy to make. I made them a bit bigger, but the end product was still a delicious fluffy inside with a glassy exterior. Will definitely be making these again, and would recommend! 👍
Not that anyone cares but this is how I cook chips: (Takes about 2 1/2 hours… yeah I know, it’s a lot) Peel and cut the potatoes into thin sized chips Wash off as much of the starch as you can Place potatoes in a bowl of water with sugar in it (about 1-4 teaspoons, depending on how sweet you want them and how many you’re making) Let them soak for about an hour Then transfer the chips into a saucepan and boil with salty water until they bend slightly when picked up (check with a knife or spoon) Be careful to not break them Drain the potatoes and spread sunflower oil onto a tray… in my opinion sunflower oil is the best oil for cooing potatoes Place potatoes onto the tray with reasonably sized gaps in between each one Then spray (or if you don’t have a spray just carefully pour) more sunflower oil onto the potatoes Put in oven (about 210°c for fan oven 450°c if not) Keep checking them and then after about 10-15 minutes flip them around to make sure they don’t stick to the tray Check them until they’re to your standard of crispyness and then take them out one you think they’re ready Personally I don’t add any special seasoning but that’s just my opinion •-•
Well, when you wash off the starch it’ll make them crispy, if you don’t they go soft and crumbly (and also I think it stops them sticking together, as well as adding salt when boiling) And I let them soak so they have time to absorb
Some chef: invents French fries Adam Ragusea: remasters french fries for home cooking Ethan Chlebowski: remasters the remastered french fries *a few years in the future* Joshua Weissman: I have remastered the remastered version of the remastered french fries
I knew you were great on TikTok, but this is a whole other level. Love Adam, but love the content improvements you provided! Keep up the good work, looking forward to seeing you soar to a Milli!
Just stumbled across this video. Loved it - subscribed. Two outstanding questions remain for me wrt possible further recipe improvements: 1) steaming vs boiling the potatoes to reduce flavour leaching? 2) baking on a rack to better allow hot air circulation (and possibly reduce to need to flip)? Going to watch some of your other videos now. :-)
OK - wow. That totally and completely worked. Followed the recipe but used 2kg of potatoes, which filled 1 and a half large baking trays. Still used the same 60g of peanut oil since it seemed enough, and indeed it was. And two tablespoons of vinegar for the two litres of water I used to boil my potatoes. I used the broiler and convection feature on my oven and my fries came out a shade browner than in the video after ~29 minutes of total roasting. As for the hint of vinegar taste you get in the fries, yes it’s noticeable, but if like me you love your fries with a bit of malt vinegar sprinkled over the top then this bit of added flavor is a bonus! Are these the ultimate home fries? No. The ultimate fries are Heston’s triple cooked chips… but those take two bloody days to prepare, whereas these are done in 45 minutes with minimal effort. So for busy people with kids, these are perfect! ❤
This is awesome! So many great, iterative improvements! Adam and you both have different understandings of the cooking process, but you each demonstrate the exact same love for cooking and reasoning from first principles. I would rather watch you guys here on TH-cam, than watch the latest netflix blockbuster. I have learned so much, it’s crazy! Please keep making videos! P.S. My four year old son wants to know how to make McDonalds style fries at home. I suspect it has something to do with a combination of soaking the fries in water, then freezing the fries beforehand and frying them (while the oil repels against the water), but I’m not sure. I would love to see any future experiments you have that move the needle towards that goal!
Theres actually a further improvement you can make to this recipe. After getting the boiled potatoes onto your baking sheet, instead of immediately covering them with oil, stick them in your fridge for about 20-30 minutes. The cold dry air of the refrigerator wicks all the surface moisture away from the fries and ensures that when you stick them in the oven, the outside gets incredibly crisp due to the lack of surface moisture, and they actually bake quicker as a result. It doesn't really add that much overall time, and produces a crispier product.
"Well I think it's important to note that every recipe is going to have its pros and cons. Mine is about maximising my crunch factor to ease of direction. Even though it cooks faster, I don't wanna be sitting there separating my fries one by one evenly on a pan, I have better things to do with my time. And as for the vinegar? I don't want to waste my vinegar in the pot, I'd just need to go out and buy more, so my recipe also saves money too! And I like it when my fries break into pieces, it also makes fries of different sizes, so if you're boring and like consistency I can see how that could appeal to you... maybe I just prefer variety in my life, I don't know, it's your call. Again, you do you. Oh and as for seasoning the potatoes as they boil? I prefer to season my tongue."
@@eliascelis1632 I was annoyed at spacecorgis comment at first until I read yours and then realized it was satire. After realizing that and re-reading it I had a good laugh.
@@spacecorgi3074 Really good impression of a Ragusea comment. It just needs to be four rambling paragraphs longer with a deeper edge of patronizing condescension for me to really buy that Adam wrote it.
I boiled my fries and carefully double deep fried mine and they came out delicious fluffy and crispy (I wish I knew the vinegar trick but now I know! Thanks!!!)
I cannot stress to you JUST how much this guy is about to pop up on your feed! I remember Regusea's, Babish's, and Weissman's first thumbnail - and what followed. Ultimately, big shout out to this guy. He has made quite a few videos over the years it seems. And judging by the thumbnails alone it looks like he has made huge leaps and bounds in not just his videography, but his content too. I look forward to this continued over saturation of kinda funny, kinda attractive, kinda depressed, really interested and fairly OCD in a calm sort of way, white guys that have seen "Good Eats" as many times as I have putting out what is now almost a farsical stream of the same content rebranded time after time. This sound satirical, but I am completely earnest.
I love this upgrade to the recipe. I boiled my 1/2 inch thick Yukon gold potato sticks in water with a splash of white vinegar added to it for 9 minutes (I used a small pot and gave the water an extra minute to heat back up). Then I baked them at 450 for 45 minutes. There were crazy crispy! 35 minutes would have been enough time. I also left the water unsalted because I like to use smoked salt at the end.
hmm i thought the "falling apart" part was on purpose is the wiggly version still as soft on the inside? also is the surface still rough enough that there are multiple layers of crunch?
I also don't think the vinegar is a good idea. In fact, boiling potatoes in an alcaline solution (e.g. using baking powder dissolved in water) results in a much crisper potato when baking. The reason is that the surface gets more porous, thus you get more surface that can crisp up. Using vinegar is counterproductive as this actually results in a smoother surface. Therefore you get less of a crisp. For the vinegar kind of flavor, I suggest dusting the finished product with a bit of malt vinegar.
@@MrBritishComedy I imagine you mean baking soda. I reckon using baking powder like that would just result in extra bubbles in the boiling water and a whole lot of wasted baking powder.
Links and stuff:
► My Crispy Oven Fries Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-fries
► Adam's Video: th-cam.com/video/m6kcANnAJSo/w-d-xo.html
► SOURCES
- The Food Lab by Kenji Lopez: amzn.to/2COYNc2
- Salt, Fat, Acid, Heat by Samin Nosrat: amzn.to/3eI8IOu
Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
Fantastic recipe Ethan, very well put together; I enjoyed watching... 🙏🏻😋
3:24 what your -peepee- instestines in the morning like
Kenji's last name is actually Lopez-Alt. Lopez is his wife's maiden name before they both changed their last names to Lopez-Alt
Follow Media truth!
U did a good job brother
I know I’m safe from this series because I’ve never produced my own recipe 😅
Net shaq!?
You two are in your own league.
laughs in chefsteps
Lol this is the only time I've seen internet Shaquille comment on another cook's video without being a dick
I'd like to see ethan improve on chocolate covered chicken hearts ;)
I can imagine someone making a video that says: “I improved the already improved recipe of Ethans Chlobowski of Adam Ragusea’s Crispy oven Fries”
by Michael Scott
Joshua Weissman
By Michael Bay
Apple Shy making it better better better better better
@@appleshy2737 the secret is making thex extra cwispy
I just imagine Adam in his living room, sitting comfortable on his chair reading the news and then something just clicks inside his head, he looks in the distance with his eyes narrowed and says with an angry voice.
"Ethan..."
Then he deglazes with white wine
Well, he would be even more pissed than his last video
Winters
He then proceeds to extinguish all people named Ethan from life and history
@@redrubberband3616 rip
“What did you learn today son?”
“Ginger Freddie Mercury taught me how to make crispy fries better”
*I WANT TO BREAK FREE*
"Ginger Freddy Mercury" . You do have a vibrant imagination. Thanks. "Mama! ' fries' been good to me " "and now you went and blown it all away"
nobody:
the captions in 8:16
@@pineconepinapple471 Chris penis lol
He sure did bucko he sure did
One concern with the addition of vinegar: acidic environments actually prevent Maillard reactions from happening. It's why your fries are much more blonde when they're done. I actually sometimes add baking soda to increase the pH of my boiling water - it leads to a much more textured exterior, leading to more surface area, and much crispier/crunchier fries in the end with mashed potato insides.
Edit - came back to this comment thread after 4 years. I like this recipe more for thin fries/more blonde fries. I like Adam's/baking soda methods more for recipes where I'm going to use a thicker fry, and if the fry is more of a main component. Both recipes are good and serve a purpose. This comment thread is silly.
By adding vinegar he's just making them rubbery. This 'improved' recipe is totally unnecessary. Maybe apart from salting the water.
this video is a joke and a half lmao
Improving ethans recipe of improving adam reguseas recipe
hey, i have a question - would baking powder work? it's what i have at home, i don't have the baking soda lol. if not then i can buy it.
WolfAir 737 baking soda and baking powder are very different
I cannot wait for next month when you release "I reeducated Adam Ragusea's children, and I am their dad now."
"i cut off adam ragusea's skin and am now wearing it, i am now adam ragusea but i am much better at being adam ragusea"
tobias wood
Dad, you feel different today, are you sick?
😂😂
@@monke980 is this accidental JoJo reference?
@@fdlnharis definetley was not on purpose
I like how well structured this video was, getting straight to how to make them better first, which is a good idea because the big thing about it is that it’s a modified version of another technique that most viewers watching this has already seen, but still going on and showing the step-by-step cooking anyways to really show how it’s done in the same video and show the people who haven’t seen the original
Amazing work
Don’t lie, we all went to the comments to see if Adam Ragusea commented
lol I was searching for him rn
He did when this vid was new. Pretty much a wall of condescending text saying "I'm right, you're wrong" and got downvoted to oblivion.
@@n8er471 really. Did he delete the comment or what.
@@mew2871 I think so, since I can't find it and I did quite some scrolling. Hopefully I'm not thinking of another video. He essentially went over all the points ethan brings up and explained why he was actually correct. Nothing too bad but it was really punching down and read very defensively.
@@n8er471 yeah I remember it was this video. Just a bunch of walls of text from both of them arguing but trying to look cordial. All cause adam needed to defend his honor I guess.
i often measure the width of my fries with my tape measure as well....
@Carpe Diem I prefer to use my chainsaw
I prefer to use my gourmet calipers.
I prefer to break out my surveying equipment when measuring the width of my fries.
@@nashsok i preffer to just mark it with my teeth and bite the rest
I prefer, my preferred method and I prefer not to talk about what I prefer.
A chef's version of "I improved your art, no need to thank me XoXo :3c"
LMAOOO
Whatever, I'll take Ethans "art" over that little insecure fucking snobs "art."
Adam's art is pessimistic and borderline depressing with his attitude.
Ethan's art is more optimistic and hopeful, doesn't leave you doubting yourself.
Nah, because this isn't destroying the original, it's showing a different technique that may give you a result you'd prefer.
@@ichemosabe Dude, calm down, they're cooking videos on TH-cam, not a teacher giving you an F on a test.
Thats litterally every recipe that has ever existed
This looks amazing!
Another point I should have mentioned: With my version I was trying to get closer to deep fried french fries which typically do not have a roughed up crisp edge, whereas Adam's are closer to a roasted potato. It depends on what you are going for, vinegar could or could not be for you!
Tbh I've just adapted Adam's recipe with some other ideas and just made tiny roast potatoes. Just as good, I still get that crispy outside fluffy inside, it's just not fry shaped.
Ethan Chlebowski Not to offend but my thought process is, stay as close to the recipe as you can and improve when you believe it needs to be improved. Otherwise you are making your own recipe.
Shiny RayRay Adam suggested in the video to use peanut oil but he used olive oil because like the taste.
What are your thoughts on salting the water move?? I'm thinking of trying adam's version...
I’ve made both Adam and Ethan’s versions of these and at this point I mix and match. I think the vinegar is a mistake (for me) for reasons not mentioned in the video. Your mileage may vary, but here’s the difference.
The vinegar makes the fries more uniform and prettier but in the original recipe is you’re essentially making British style roast potatoes, and that’s the opposite of what you want for roasties. The idea is that with the outer layer potatoes breaking down into a sort of mash that mixes with the fat and then roasting in the oven, what goes in as slightly messy blobs of potato comes out really crispy while the inner parts stay soft. If you add vinegar, because the outer edge of the potato doesn’t break down as much, the oil is mostly just going to sit on the edge of the potato and you’ll end up with a much thinner layer of crisp. As noted elsewhere, the Maillard reaction is less as well, which I don’t like for these.
The other problem with the vinegar is that if you don’t get the water and acid ratios right, the potatoes don’t soften up. The first time I did this, I had no problems at all, but the second, I must have added too much vinegar because the potatoes just wouldn’t soften for a really long time. It’s not a problem as long as you measure, but I would measure.
For the rest of it, salting the water is a good idea. I think the peanut oil is more necessary if you make this version of the recipe, because there’s less of a layer to crisp. I’ve done both and the difference isn’t pronounced in my experience, but I’ve never done a side by side comparison.
Anyway, I like darker roasted, crunchy potatoes. These are blonder and in my experience a bit less crunchy, but prettier. Also because they break down less you can cut them thinner so they’re more like fries than steak fries. So if you want thin uniform chips, this is your technique.
An Adam Raguesa throw away account lol?
The redo is definitely restaurant style, which is missing the point. I don't want fries optimized for cook time instead of crunchiness.
I think using beef tallow is the best Becwuse it has a high smoke point and gives good flavor.
Will this version still take the 30 mins without the vinegar?
@@dragonflyy920vinegar does not make them cook faster, contrary even, if you add too much they won t soften. Vinegar helps them keep their shape
Ethan: “Add a table spoon of vinegar”
4:53 *glug glug glug glug glug*
*_Two_*_ shots of Vodka._
( *pours the whole bottle* )
Guess that's why mine turned into mashed potatoes. I followed the recipe instead of the video.
"A little touch of Olive Oil"
add two shots of tequiii~la
Joshua Weissman like series, Binging with Babish like shirt and referencing Adam Regusea?
*Oooooooooooh yeah*
Yeah this is exactly what I'm thinking when I see this
The perfect crossover doewn't exis....😐
Did you seriously put the wannabe Alton Brown in the same breath as babish and Adam Ragusea
Crossovers nobody asked for, but everyone deserve.
The holy trinity
“Just a table spoon of vinegar”
*Proceeds to pour in at least a shot glass’s worth of vinegar*
Two shots of vodka
A tablespoon of vinegar per quart.
@@hijodelaisla275 yeah
Sorry to be 'that' guy, but shouldn't it be *shot glass'* instead of _shot glass's_ ?
@@Gorillaspill Don't use a Russian shot glass or your kitchen will overflow.
Hi Ethan,
We tried your recipe with my daughter today. It was delicious! Thank you very much! This is going to be our weekly special.
That look at 8:30 was all I needed to know
Over Easy
No replies?
banana
Potatops, good reply
999th like
wat
I tried adam's and your method. Your fries take significantly less time, but the time spent is far more hands-on. Adam's recipe has a simplicity that makes it really good for when these fries are not the only thing you're making.
How is it more hands on time? It's the same steps.
@@Ryan_Carder Making sure the fries are thinner, spreading them apart really carefully in the tray and so on
Daen I was thinking the same thing . Lol
@@rangv733 That's really not any more hands on than Adam's tho. Adam also had to cut his potatoes and put them on the tray. I'm not seeing the extra attention that people are saying Ethan's recipe needs.
@@rangv733 it probably takes liks 3 minutes and some extra time to cut the potatoes, adding vinigar and salt doesnt take you longer and as the guy said internally seasons the fry + makes it easier to work with
Tried to make these myself, and i just have to say...These are among the crispiest and most delicious fries I've ever eaten. Great recepie and intstructions!
You can also preheat the oil on the tray before you put on the potatoes to get the even better
Made these fries earlier today and I am totally blown away . I followed your directions without deviating from a single step and my fries turned out delicious. I also added some smoked paprika, garlic powder, celery salt , and old bay for a nice taste. My oven fries tasted so much better than any fast food joint!!!! Thank you so much for sharing!! ;) You’re amazing :)
No vinegar:
one wiggle
With vinegar:
*m a n y w i g g l e s*
lol
wiggle tum
jiggly tum
@@valencehockey1668 LOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOL
@@0v3rt0pp13 I hate u
This is honestly one of the most interesting cooking videos I’ve seen in a while, and it wasn’t produced by some giant channel either. Excellent video, just the concept and everything. The editing is impeccably clean, and the commentary is also done very well, and the video and audio quality is done as good as the giants of the genre. Wonderful video, keep up the great work!
I think you're ignoring the fact that the risk of the potatoes falling apart in the water is worth it because the cracks in the potato's surface increse surface area for crispness!
They're already crispy enough.
I'd rather just eat a potato chip at that point
I hate how he calls them french fries instead of chips, french fries are the shitty skinny things.
It’s just how Americans say it
big boy Brit spotted
Chips are the flat ones.
Adams method, though a bit fussy with the soft potato’s, come out crispier than these..
These are easier to handle and prepare but does not have that glass-like crispness to them. Tried both recipes and gotta say Adam’s is better IMO.
Yea since it is almost braking apart you would have a more flayed surface which would mean more surface area that would be exposed to heat making it more crispy. But the salting of the water makes it better though
Agreed this was such an annoying video lmao what a little brother thing to do, you made fries the way you liked them bro congrats you didn’t remaster anything
@@moegani6269 sorry, I went to respond about how dumb your comment sounded, but I lost my train of thought when your channel educated me about “How to be a gangsta”. Lol Ethan’s vid has over a mil views and wasn’t being hateful in any part of the video. Your comment is a little brother kind of comment.
@@tink2724 Lmao bro chill the gangsta skills have improved as I’m sure your trick shots have. It’s just if you call it a remaster and it fails to be as crispy or crispier it’s not a remaster at all. You just made your own fries. Little brothers always trying and steal your shit lol do you not have one?!
@@moegani6269 man, you deleted the gangster shit? Lmao I was gonna watch it
His kitchen is so clean it looks like it’s never been used
Gay kitchen.
@@hijodelaisla275 the best kind
@@videogamebomer You can eat off of the abs!
5th reply
paper towel is hangin' the wrong way!
Looking for Adam in the comments
We know you're here Adam...
show yourself!
Then he coments a lengthy paragraph.
don't rush him. his reply is gonna be a 5,000 word essay or some shit. it takes time.
@@dodgeball28 Bruh it doesn't take a whole fucking week to write a comment.
Honestly the reason I went to the comment section was to look for his reply after the deep frying video lmao. Reveal yourself Adam! This chicanery will not stand!
@@aaron_408 r/whoosh
Adam is always talking about eyeballing it and getting the process right through trial and error, you are great at providing the scientific explanation while keeping it interesting, the perfect storm of channels.
I tried Adam's recipe way back when and found them too mushy. Your vinegar addition solved that problem. And your observation that salting the water salts the interior gave me an idea; I boiled some garlic cloves in the water too and the interior became garilicky. So now in the oven I have sweet potato fries that were boiled with garlic and fresh chilis and red wine vinegar instead of white vinegar. Smells fookin awesome. Thanks for the ideas!
It should be noted that Adam stated in his video that you can use Peanut Oil, just that he prefers the taste of Olive Oil (so that was a taste preference). Also, for me, I didn't like the vinegar's effect of making the fries rubbery, plus it added a little flavor that I didn't really like... but salting the water??? That's gold advice.
yeah and my dad once told it is good to add garlic in the water too im not sure if its gonna be good
sorry for bad english, it's not my first language
@@dankmemes7729 probably just gonna have fries with garlic essence
I put bicarb in the water cause it makes the surface rough and the "fries" get crisper
@@MrSasyB That works, can confirm
@@dankmemes7729 Hi (Sorry for my horrendous english)
Getting some serious Joshua Weissman but better vibes here, nice
I actually thought I clicked on one of his videos, not disappointed
Except he does crap all over the competitor, and in this case it doesn’t even feel like a competition. It’s just, hmm let’s see how we can improve on this already amazing recipe
Perhaps the music starting at 4:26?
@@sechay9328 ok boomer
@@gnomestar8462 Just curious, does being in your thirties and thinking over use of video editing software and a fetish for one's body (which he is clearly pulling away from) make me a boomer?
"You know what's better than oven fries?", "B roll"
Kwispy
Ass
that guy is kinda annoying. I like his recipes, but he’s just irritating
Yeah, I kind of agree.
Poop in a bucket yeah he’s kind of added more memes and stuff that i think is pretty cringey to his videos over the years.
This is great. I was worried that you were gonna mess up the whole idea of minimizing dishes, keeping it foolproof, requiring little ingredient, and such. But you actually made them better without sacrifice of those things. I'm impressed
He's the Anti-Babish.
As chef John from food wishes said, "A plain potato is an evil potato."
Evil potato is a great stage name
@@fibreoptik I've seen it used in a video game, that bastard was pure evil.
I would actually say no to vinegar- I actually add ap ich of baking soda to my fries. The Maillard Reaction is quite sensitive to pH and happens better at higher pH, that's why your fries in the video are quite blonde. It's the same reason why adding baking soda to carmelized onions makes them cook faster. Also, baking soda boiled potatoes break down the pectins at the surface to create kind of a mashed potato consistency that's starchy. When baked, this makes kind of a crispy outer shell. Kenji does this in his baked potato video.
Interesting. So does the baking soda keep the fries from falling apart like the vinegar as well ?
I cook roast potatos like that and it's like day and night. I don't know for long skinny potatos though if they'll became to britle.
Also, I don't like the taste of acidic potatoes, lol
exactly, that was my issue with this recipe too. it slows the breakdown of pectin but that comes at the cost of that nice, crackly shell that happens when pectin is destroyed and kind of 'bursts' the outsides of the fry.
@@parkersinclair534 no, it'll make them more delicate actually, but that's not necessarily a bad thing.
I died when he measured the fry 😂
with a TAPE MEASURE lol.
@@darvoid66 I'd have lost it if he took out verniers 😂😂
First I need to go to Home Depot to make home French fries 😂
@@vikassm oh hell nah bruh what if he pulled out a frickin laser setup
Thank you! This is the best recipe for crispy oven fries. Tried tons, this one is awesome. Simple, quick, and delicious. Thanks again!
i kinda like how adam fries look tbh pure aesthetic wise, im sure your taste awesome too :) great video
It probably is because of the oil
This is the single guy version (technical and perfect) compared to adams dad of two version (less thinking easy to whip up). I can see the merit of both
Nice pfp
Edit: why did you change it
Point well made. Both recipes eat the same--from your mouth to your stomach.
HA what a perfect analogy
Wellll tho, Ethan actually shaved the time down.... Adam should kno cutting them smaller yields a faster cook time tho.. 🤷♀️.. js and mother of 4☺️
@@mrzmorphine while it's true that Ethan's method is faster, it consists of a lot more active time. I think Adam's recipe is great if you're serving the fries along with another dish.
And that's why I salt the water and not the fries...
Needs capital letters on the NOT for clickbait title effect.
As a saltaholic I still add salt both ways. I need the potato internally seasoned as well as the salt burst crunch on munch.
@Pod The difference between cooking pasta with salted and unsalted water is tremendous. Next time you cook pasta, season the water with way more salt than you probably tried before. Taste the water, it should be noticably salty, like a broth, without being displeasingly salty. The results will speak for themselves. But keep in mind, you will not need nearly as much salt in the sauce as usual.
I water the salt...
@Pod No, salting the water will bring out the flavour of the pasta itself, which can make a difference depending on your pasta. Cheap pasta doesnt have much of a taste, but better quality or even self made noodles do have a taste, which will be greatly enhanced through salting the water. Basically like meat, the salt water has much more time of penetrating the pasta and getting an even seasoning.
Crispy fries + Soft voice = Perfect harmonization.
Delicious!
I must say, I've been using Adam's recipe forever and they're great. Like ethan said, one of the MAJOR issues is the potatoes breaking after boiling. The vinegar is a game changer, and it actually makes the fries taste better as well.
That's actually luke brits would do that, if they know what they are doing.
I love how TH-cam cooking is now just everyone working together. It makes me so happy
then there’s YSAC. God do i love that man
this feels more like the krusty krab and the chum bucket
For anyone wondering, I tried this and yes the vinegar trick is absolutely genius . I don't have to worry about the potatoes breaking and falling while draining or adding in my spices , they hold their shape the whole time . I put it in the oven like shown in the video the first couple times I made it . But yesterday I just used the same amount of oil I would use to grease my oven pan, but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time.
I know the point of the video was to make oven fries , but for anyone out there who Just wants a healthier alternative to deep fried fries. Then this works well .
So 1) boil water
2) add salt and vinegar
3) add your potato slices.
4) after 8 minutes take it off, drain
5) add your spices ( I saw another video that recommended adding bread crumbs into your spice mix to make the fries more crispy)
6) add 1-2 spoons of oil to a hot pan. Add in your potatoes and put a lid on it and stir occasionally so it doesn't burn
Thanks! I'm trying to make healthier fries too.
1) What spices did you find work best? I'm considering panko breadcrumbs and coarse salt now that you mention it.
2) How high of a heat did you use?
3) Did you keep flipping the fries, or keep them on one side?
4) Once the fries are in the pan, how long should they take?
@@TripleFudgePacker
Hi!!
1. If you have peri peri masala that would work well. But I just throw in a bunch of spices- cayenne pepper (or chilli powder) , garlic powder , pepper , salt, bread crumbs
(That day I didn't have bread crumbs, so I grinded a handful of Wheat flakes (the cereal) and used it and it did the trick)
2. I keep it at a medium to low heat and cover it with a lid
3. Yes. You do need to flip them occasionally.
Honestly with the pan method you can just eyeball it.
I'm usually making something else while these are on the stove. So I just check in on them every 5-6 minutes and flip it or so ,so they don't stick to the pan or burn and Lower the heat if I think its too high or they are almost done and take them out when they look really crispy which would be in about 15 minutes I would so.
One thing I would add is that. Much like the oven fries you do need to space the fries out, so I usually have them on two pans simultaneously if I'm making a big batch .
Or you can also put one batch in the oven and one on the stove and see which you like better
Thanks
Just add a small amount of white cornflour before frying them.. It performs even better for crispiness than any crumbs or flour..
I'm not sure what you meant when you said "but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time."
I've watched both of the video recipes and in the Adam one, he used a roasting pan. This one was on a baking sheet.
I have a 'deep dish' frying pan. Is that what you are meaning?
What is the texture like?? Is there any difference from doing it in the oven?? I am so curious!!
right on dude! you’re my new favorite food channel. Loved the improvements and will try them myself.
About the oil, he said that he uses olive oil because of its flavor ,he told you should peanut oil. He mentioned it, that is not flawed
Right? Not only that, but he boils them so the outside gets fluffy, when you add vin to the water not only does it not allow the fries to brown properly but also it stops the outside of the fry from getting fluffy which gives it that crunchy outside. You can hear how much more crispy Adams fries are in this video compared to his own.
@@sandlindavid4539 Yeah, the fries in this video didn't sound as crunchy as the original recipe.
@@sadpizza1786 Try them. I havent, but sound can be so different because of equipment, compression ,and much more
@@go_u_r_python412 I tried both recipes. From my experience, Adam's fries are crunchier and tastier.
@@carlosgomez2305 Ok
This is the style of cooking videos I always wanted to watch! It's not a video about "how-to", but also considers the "why". Awesome!
I agree
You're giving him far more credit than he deserves. It's all stuff he's looked up on-line. It's not like he's a legit food scientist. He's just a good-looking guy, who likes to cook, trying to make a living on TH-cam.
Go after Weissman’s Popeye’s sandwich next!
That’d be a bad boy move for sure.
Josh will not back down.
Oohhh shooot
I don't know brother, that sound's risky
Or his loose anus Krispy Kreme copycats
These are exactly the things I would do after watching adam's recipe, because I always do them and it works great. Glad to see that it works with this recipe too!
Alternate Title: Why I put vinegar on my chips before cooking, NOT afterwards'
🤣🤣
Why not both?
Why not?
Why i season my water and not my fries.
I see you watch Adam Ragusea as well 😅
I really wasn’t sure when i first saw this. I am a long. Long time fan of Adam and his recipie in this case is one i have used for years, even before watching him and i trust him a lot. Then you used science and quoted 2 authors/chefs who i also love and explained some basic Science. Love the vid, dropped a sub and cant wait for more like this
"Add a table spoon of vinegar" -- did you learn to measure from Sandra Lee's school of liquid measurements?
Dude that got me flashbacks
Just a shot
Add one shot of vodka. Gluglugluglugluglugluglugluglug.
And there we have it! A gorgeous little lush lagoon
Don't forget gordon ramsay's a little bit of olive oil, followed by an ocean of oil
@@smellypatel5272 Gordon: add just a touch of olive oil
Also gordon: *invades iraq*
Missed an opportunity to title this "Why I salt my water not my fries."
I tried Adam's recipe three times, with varied thicknesses and oven temperatures. They kept taking significantly less time than they did in his video, and some percent of them would become burnt to a crisp.
I decided to try our Big Boss air fryer and made the perfect fries. Toss in olive oil, salt, and pepper. 425 and rotate a couple times for a total of about 20 minutes. Perfect with about 10% of the effort.
The comment I was looking for. I'll try with the air fryer today
Adam does say in his video your personal oven may differ. As we all know different ovens really do be fucking us up with their temps. Especially since his is electric
I know Ethan is my kind of cooking nerd for lots of reasons, but one that's not obvious is he's using the ATK recommended sheet pans.
@Rick koontz what?? They make rigurous tests in professional kitchen environments, unless you sir, the kitchenware prophet can provide better tests, I will continue following atk's recommendations, especially since you aren't able to make a solid argument to do otherwise, oh Master.
Tbh Adam Ragusea’s looks better but yours look amazing too
I think it's the color of the oil
Seafoamy no it’s the browning of the potatoes
He should’ve cooked the fries 5 min longer
@@MysteriousWeasel Browning and size
@@antonhelsgaun and saltiness
Absolutely loved your recipe. I made it today for the family. I used walnut oil instead of peanut oil because I didn’t have any. Came out very good.
Adam's version looks more texturally appealing, but some of the things you're pointing out here have great merit for improving his recipe too.
I've seen some comments saying the vinegar's what's responsible for that, since it seems like the only purpose is to keep the fries structurally sound you could probably keep the nice appearance of Adam's by foregoing the vinegar and being a bit careful.
@@RyanTosh not really as i make fries with vinegar and they come out crispy just add it a bit less
@@RyanTosh from another comment, the maillard reaction is highly subject to pH. Vinegar is an acid, so it doesn't brown well. Adding higher pH things like baking soda will make the potato break down more, but the outer layer of broken down potato will crisp beautifully.
@@cookiecraze1310 would it work to boil in slightly acidic water and then rince in slightly alkeline water do you think?
@@ansatheatrocious6083 as far as i know, nope
Vinegar water is on the right.. *AGAIN VINEGAR WATER IS ON THE RIGHT!!*
Nice pfp, only problem is that it’s the wrong shade of black.
@@richardyok4026 only when you click it tho. Atleast on android
@@richardyok4026 Increase your brightness and look at his pfp again. It's actually not completely black
Dude, i thought theres a hair on my screen.
I just watched that video wtf lol
without youtube or the internet, I would not know a lot of things. Knowledge is becoming so abundant to the degree of making some profissional schools, irrelevant.
Thanks Ethan
I just made this recipe, and the worst thing about it is how fast they disappear.
😂 4 Potatoes = 1/2 serving, am I right??? They do look very very addictive!
Worth
Just waiting to see your remake on Joshua Weismann’s “But Better” series 😂
he's like a vampire
@@SunnySunshine74 oh sick
Please I hate Weismann 💀💀💀
@@larrysizemore2891 why
@@mr.potato5471 he just annoys me.
Okay, so I made this. I used olive oil, and the cook time was still about 30 minutes for some damn crispy fries. They were so crispy, I think they could even afford to be larger for more of a fluffy interior to crispy exterior ratio.
Some people mentioned the vinegar hindering the maillard reaction. While that might have been true, the fries were still really crispy despite being just blonde. Probably looked similar to McDonald's fries in terms of color. No problem from my perspective there
You can use baking soda in place of vinegar.
Improvements:
Salt and vinegar in water
Use peanut oil for speed
Get ocd and organize the fries
I think the salt in the boiling water is an obvious decision adam chose not to make, because HETEROGENEITY
Adding vinegar actually lowers the amount of browning and crispness. :)
@@anandjayanthi6252 ohhhhh okay I did notice that Ethan's fries weren't as browned as Adam's. thanks for the tip!
@@user-zz7wh5ls7j "are you homophobic"
Adam: well yes but not in that way
Tried this version at home and it worked pretty well! Thanks :)
That moment you talked about different oils and getting crispy, you got me in a snap. Subbed and waiting for more
I have tried this recipe yesterday, and I can't tell you how surprised I was. I have never had such crispy and delicious fries in the oven (or fried !) ever, I even prefer them this way, and i will never go back to frying them. Honestly, one of the best recipes I have tried so far. Thank you so much, i can't wait to try other ones !
Out-freaking-standing. Did them, loved them. Thank you Ethan!
I'm curious if you also tried Adam's? I haven't done either yet, but I am leaning toward Adam's. Any suggestions?
Adam's recipe is best for sweet potato fries (which are difficult to get really crispy) but always salt the water too! The vinegar does add a tiny amount of flavor and helps prevent breaking, but they are a little more rubbery and less crispy and turn out a lighter color. Baking soda amps up the crispiness while vinegar diminishes it, but it doesn't matter much unless the potatoes are cut really thick.
Imagine Adam comes in with another video "I improved the improvement by Ethan on my fries"
Who’s ready for “I remastered Ethan Chelbowski’s recipe for oven fries.” To happen now lmao
I definitely still disagree with the vinegar step- the fact that they're starting to turn into mash on the exterior is what causes a lot of crispiness to develop. I also like to add baking soda to the water I boil my potatoes in to enhance their cragginess, and that wouldn't work well with vinegar for obvious reasons.
Great video though- the peanut oil tip in particular is a good one.
So does baking soda act as a replacement for vinegar? Like does baking soda prevent the potatoes from falling apart easily?
Anna L makes them break more
Wow, great information. I actually use Adam's method and it's fantastic. However, I'm absolutely going to be adding this to the stable....thanks for the awesome video!
I still think olive oil gives a better final product taste wise, but I agree that vinegar and salt in the water are a nice improvement! Subscribed
I also find olive oil to taste better for oven cooking potatoes... but salting your water is definitely a good idea. When I tried Adam's original method, I salted the water just because that's how I do things anyway... vinegar could actually have undesired results IMO, but it's a matter of preference. Vinegar makes the fries more durable and smoother, but without vinegar, you have this really rough and crispy texture that I find really neat.
also most people already have olive oil. If i wanted to make these fries exactly i’d have to go out and buy peanut oil
I liked the overall ompitimisation approach, but I think there's one caveat to your proposed technique - the acidic environment during the oven-roasting. You can tell that your version is significantly more blonde instead of golden brown, which I reckon is the effect of the presence of vinegar in the boiling solution - the potatoes soak up the acidic liquid and some of it stays on top (that's why it's probably not a matter of rinsing the potatoes after boiling), which inhibits browning. Do you have any words on this phenomenon?
I think a part of that has to do with less flaky starch coating the potato. It almost acts like a flour of sorts?
@@sheepish2159 You're right, and that's another issue - as Ethan has stated in the video, the vinegar inhibits the breakdown of pectine, so the outside doesnt get that fluffy light coating of starch that crisps up nicely when roasted. Adam ragusea mentions the importance of that in his video, and America's test kitchen have a whole video on making sweet potato oven fries, where they amp the process up by coating the potato wodges in cornstarch slurry.
As these are essentially thin roast potatoes and as im british i dont recommend using vinegar, it does make the chips (fries) taste slightly acidic, if u like acidity go ahead
UwU dan I've had restaurant chips like this.
A good alternative to parboiling is to rinse your cut potatoes then leave them in cold salty water to soak (the longer the better) this will remove a lot of the starch and soften them but without compromising their structure. When you’re ready to cook them, just drain and dry them the best you can with a paper towel or clean dishcloth then add them to a preheated oven tray full of hot oil, season and then bake until crispy. This is my favourite way to do fries / wedges as it makes for a seriously crispy outside yet the inside almost goes to mash!
You could call it "But Better". Wait, no, that is already taken.
He is literally using Weisman's music. No shame.
Discovered this video in my recommended on a Ragusea video... You seem like the hidden gem of cooking youtube, these videos are high quality, well researched, well put together, and I’m sure the recipes are great (I’ll update once I make this lol)!
im gonna try making them too i hope it goes well
"But Better" but different.
"But Better" but not smug, condescending, and obnoxious.
@@sarahbelle81 🤣
@@sarahbelle81 lol damn y'all really dislike Mr. Weisman in here
But better but the same music?
But, but better better.
In case anybody is interested, I made these earlier today. They are absolutely delicious, and actually quite easy to make. I made them a bit bigger, but the end product was still a delicious fluffy inside with a glassy exterior. Will definitely be making these again, and would recommend! 👍
Not that anyone cares but this is how I cook chips:
(Takes about 2 1/2 hours… yeah I know, it’s a lot)
Peel and cut the potatoes into thin sized chips
Wash off as much of the starch as you can
Place potatoes in a bowl of water with sugar in it (about 1-4 teaspoons, depending on how sweet you want them and how many you’re making)
Let them soak for about an hour
Then transfer the chips into a saucepan and boil with salty water until they bend slightly when picked up (check with a knife or spoon)
Be careful to not break them
Drain the potatoes and spread sunflower oil onto a tray… in my opinion sunflower oil is the best oil for cooing potatoes
Place potatoes onto the tray with reasonably sized gaps in between each one
Then spray (or if you don’t have a spray just carefully pour) more sunflower oil onto the potatoes
Put in oven (about 210°c for fan oven 450°c if not)
Keep checking them and then after about 10-15 minutes flip them around to make sure they don’t stick to the tray
Check them until they’re to your standard of crispyness and then take them out one you think they’re ready
Personally I don’t add any special seasoning but that’s just my opinion •-•
Well, when you wash off the starch it’ll make them crispy, if you don’t they go soft and crumbly (and also I think it stops them sticking together, as well as adding salt when boiling)
And I let them soak so they have time to absorb
@Seffan Zebian ooh thank you
Some chef: invents French fries
Adam Ragusea: remasters french fries for home cooking
Ethan Chlebowski: remasters the remastered french fries
*a few years in the future*
Joshua Weissman: I have remastered the remastered version of the remastered french fries
The Holy Trinity of TH-cam Chefs
*b UT bET t eR SE a sOn 2*
Throw a slightly crushed
clove of garlic into the boiling water too, get a nice flavor infused into the potato
That sound awesome. A rosemary infused oil would add additional flavor as well. Or a chili flavored oil. Yum!
If they soak up flavour boiling like they do roasting a touch of truffle oil adds an unbelievable flavour.
I like how detailed this recipe is. Brilliant!
Tested this the other day, and most crispy oven fries I ever had. My friends were amazed too
I knew you were great on TikTok, but this is a whole other level. Love Adam, but love the content improvements you provided! Keep up the good work, looking forward to seeing you soar to a Milli!
Just stumbled across this video. Loved it - subscribed.
Two outstanding questions remain for me wrt possible further recipe improvements:
1) steaming vs boiling the potatoes to reduce flavour leaching?
2) baking on a rack to better allow hot air circulation (and possibly reduce to need to flip)?
Going to watch some of your other videos now. :-)
OK - wow. That totally and completely worked.
Followed the recipe but used 2kg of potatoes, which filled 1 and a half large baking trays. Still used the same 60g of peanut oil since it seemed enough, and indeed it was. And two tablespoons of vinegar for the two litres of water I used to boil my potatoes.
I used the broiler and convection feature on my oven and my fries came out a shade browner than in the video after ~29 minutes of total roasting.
As for the hint of vinegar taste you get in the fries, yes it’s noticeable, but if like me you love your fries with a bit of malt vinegar sprinkled over the top then this bit of added flavor is a bonus!
Are these the ultimate home fries? No. The ultimate fries are Heston’s triple cooked chips… but those take two bloody days to prepare, whereas these are done in 45 minutes with minimal effort. So for busy people with kids, these are perfect! ❤
This is awesome! So many great, iterative improvements! Adam and you both have different understandings of the cooking process, but you each demonstrate the exact same love for cooking and reasoning from first principles. I would rather watch you guys here on TH-cam, than watch the latest netflix blockbuster. I have learned so much, it’s crazy! Please keep making videos!
P.S. My four year old son wants to know how to make McDonalds style fries at home. I suspect it has something to do with a combination of soaking the fries in water, then freezing the fries beforehand and frying them (while the oil repels against the water), but I’m not sure. I would love to see any future experiments you have that move the needle towards that goal!
Theres actually a further improvement you can make to this recipe.
After getting the boiled potatoes onto your baking sheet, instead of immediately covering them with oil, stick them in your fridge for about 20-30 minutes.
The cold dry air of the refrigerator wicks all the surface moisture away from the fries and ensures that when you stick them in the oven, the outside gets incredibly crisp due to the lack of surface moisture, and they actually bake quicker as a result.
It doesn't really add that much overall time, and produces a crispier product.
Can you do this with frozen fries? Like the boiling part and than putting them in the fridge?
@@aweruszkrainykerwi7583 nope. Has to be fresh. Many frozen fries are already parboiled.
Could you freeze the fries?
POV: You’re looking for Adam Ragusea’s comment
adam is wayy too d.a.d to comment
"Well I think it's important to note that every recipe is going to have its pros and cons. Mine is about maximising my crunch factor to ease of direction. Even though it cooks faster, I don't wanna be sitting there separating my fries one by one evenly on a pan, I have better things to do with my time. And as for the vinegar? I don't want to waste my vinegar in the pot, I'd just need to go out and buy more, so my recipe also saves money too! And I like it when my fries break into pieces, it also makes fries of different sizes, so if you're boring and like consistency I can see how that could appeal to you... maybe I just prefer variety in my life, I don't know, it's your call. Again, you do you.
Oh and as for seasoning the potatoes as they boil? I prefer to season my tongue."
@@spacecorgi3074 I read that entire thing in his voice, kinda scary
@@eliascelis1632 I was annoyed at spacecorgis comment at first until I read yours and then realized it was satire. After realizing that and re-reading it I had a good laugh.
@@spacecorgi3074 Really good impression of a Ragusea comment. It just needs to be four rambling paragraphs longer with a deeper edge of patronizing condescension for me to really buy that Adam wrote it.
I boiled my fries and carefully double deep fried mine and they came out delicious fluffy and crispy
(I wish I knew the vinegar trick but now I know! Thanks!!!)
"A tablespoon of vinegar" reminds me of that meme "2 shots of vodka"
I cannot stress to you JUST how much this guy is about to pop up on your feed! I remember Regusea's, Babish's, and Weissman's first thumbnail - and what followed. Ultimately, big shout out to this guy. He has made quite a few videos over the years it seems. And judging by the thumbnails alone it looks like he has made huge leaps and bounds in not just his videography, but his content too. I look forward to this continued over saturation of kinda funny, kinda attractive, kinda depressed, really interested and fairly OCD in a calm sort of way, white guys that have seen "Good Eats" as many times as I have putting out what is now almost a farsical stream of the same content rebranded time after time. This sound satirical, but I am completely earnest.
Good to know, I’ve come to follow the previous three so I’ll add this guy to my list.
Just don’t get any wild ideas about trying to improve on Chef John’s videos
Agreed, my friend. Chef John needs no improvement.
Chef John thinks.....that this.....is an accurate statement.
Or else... ;)
They could use a bit more cayenne though..
I love this upgrade to the recipe. I boiled my 1/2 inch thick Yukon gold potato sticks in water with a splash of white vinegar added to it for 9 minutes (I used a small pot and gave the water an extra minute to heat back up). Then I baked them at 450 for 45 minutes. There were crazy crispy! 35 minutes would have been enough time. I also left the water unsalted because I like to use smoked salt at the end.
hmm i thought the "falling apart" part was on purpose
is the wiggly version still as soft on the inside?
also is the surface still rough enough that there are multiple layers of crunch?
c r o n c h
I also don't think the vinegar is a good idea. In fact, boiling potatoes in an alcaline solution (e.g. using baking powder dissolved in water) results in a much crisper potato when baking. The reason is that the surface gets more porous, thus you get more surface that can crisp up. Using vinegar is counterproductive as this actually results in a smoother surface. Therefore you get less of a crisp. For the vinegar kind of flavor, I suggest dusting the finished product with a bit of malt vinegar.
@@MrBritishComedy I imagine you mean baking soda. I reckon using baking powder like that would just result in extra bubbles in the boiling water and a whole lot of wasted baking powder.
@@robinbernardinis Bakingpowder should work, it's just baking soda with some added acid.
Emil Bagge baking powder may make an undesired chemical reaction when boiled though
Ethan: eats out at a restaurant
sips from water bottle
...and at home he cooks with his watch on and long woollen sleeves halfway down his hands.
This is my favorite part about TH-cam cooking. Love how everyone riffs off each other