hands down the best Chef cooking channel on YT. Good camera work, properly exposed, genuine humour, humble, good tips, clear and consise, and funny. Love your channel champion.
I've been watching chefs my entire life. Ever since I was a child I'd spend hours just watching some classics from Gordon ramsey, nigella, Delia, Jamie Oliver, Ainsley H and sooo many more. Andy offers such a relaxed and referencing approach to cooking where he's open, honest and just straight forward. Honest when he gets things wrong and shows the true authetic approach to cooking which is "things can change" you can be wrong, it's how you react etc. Stay awesome mate! I really enjoy tuning in!
Them's fighting words! No, seriously, though: That's a regional/familial preference. Some make them from steamed potatoes ("Gschwellti"), some make them from raw. Different dish, but both delicious.
With raw sometimes I find it's hard to remove the raw flavour, even when well cooked. What causes this? I'm sure rinsing them would help but that would remove the starch
@ It is definitely a different flavour profile, and sometimes you want that (e.g. German Kartoffelpuffer). You do't want to skimp on fat to make potatoes fried from raw cook through, they may burn otherwise.
Insert Homer Simpson drool here "MMMM Potato!" Great episode - like all of them. Everyone I watch I gain more knowledge as a home cook. Between this channel and Back of House you and the team are doing a great job. Chef level cooking brought to the common man (person).👍
Hey Chef, have you ever had salt potatoes? Just small new potatoes boiled in very very salty water and then tossed in butter. They're a regional dish from Syracuse, New York (originating in the 1800's from the workers at the salt springs boiling their potatoes in salt brine, I think perhaps Irish workers started it). They're very creamy and delicious. It's always happy days when the bags of salt potatoes (they come with a packet of salt) show up in grocery stores. I believe Spain has a similar dish, but Syracuse salt potatoes aren't descended from it. I really need to make rosti some time and fondant potatoes...and those roast potatoes... Guh, now I'm hungry and it's way too late to eat. XD
Swede here and we love our potatoes. I love the mash the way you do it. I've never made fondant potatoes but think I will try soon. Thanks for the inspiration and masterclass🙂
I like you more and more with each video, regardless of which type it is. I just find you delightful and informative and accessible. Thank you for your hard work in making these videos. And thank you to your women and friends for helping.
I so wish your restaurant was closer to me I would love to see you make the dishes in person but TH-cam is the best option….. We need to have more lives so we can ask questions and or just comment. You are an awesome chef!!!!
Here's something I learned on my own: When cleaning dishes/utensils after they have potato on them, use COLD water to remove the potato residue. I used to do this with hot water thinking that hot will dissolve anything. Wrong. Cold is best, especially on my old aluminum potato ricer. Goes for plates, pots, anything. Try it.
Lot of love for a ricer but a fine mesh sieve works very well too for a consistency that knocks boiled and whipped out of the park!!! The boys at Fallow taught me that trick!
Really thought Andy had been taking advanced language classes when TH-cam decided to play the alternate Spanish audio track when I started watching. Buen provecho!
Greetings from lutruwita/Tasmania the best potato state in Australia. Buying a ricer was a revelation. Mash heaven. Dutch creams. King Edwards, Pinkeyes. Yum.
I agree about the ricer! I literally wanted one for a few decades. Thought it was excessive. Used the standard masher. Finally bought the best ricer I could find. INSTANT love! And then I got older, family grown and gone, too old to eat buttery luscious mashed potatoes often= REGRET. 😢 Buy the ricer people! Don't wait.
Also from Tas and agree, ours are best. Despite the ‘waxy’ classification I say our Dutch Creams are the ultimate allrounder. I use them for everything, even gnocchi.
I went to a Lebanese restaurant once and they had a dish called Batata Harra, literally spicy potatoes, and it was so delicious I'm actually salivating just thinking about it 👍 you should make that Andy!
I've made everything with differing amounts of success except for the potato fondant. Definitely going to try that. I sieve 2tbs of flower over my fluffed potatoes before putting them in the oil for roasting. Typically I use goose fat.
Love steamed baby potatoes & baked potatoes too. So many ways to cook spuds, how good is rosemary, garlic & butter & spuds! Your portion size seems huge to me, but I know my family aren’t ‘big’ eaters; love leftovers anyway 😊
I have a bit of FOMO hearing about all the varieties available in Australia. In the US (at least in the south where I live) we have Russets (starchy), Reds (waxy), and Yukon Golds (all purpose). Maybe it's different in parts of the country where potatoes are more frequently grown.
@@pauladiehl6204NJ PA area they're the common ones as well. If all you have are russets try par boiling with a little bit of vinegar then roast. They'll sort of skin over and won't fall apart. It's easy to get too much vinegar and get a leathery skin.
This was a great post Andy! You made it all look easy 😏but I know a couple of those take effort. So jealous watching you do the taste tests! 😩 Not sure if you have done this one- my family fave going way back to my childhood- Tourtière- French Canadian Pork Pie. Admittedly my Mom always used a pork/beef combo and it was Christmas Eve, but Christmas can come in May…June… ❤️
The timing of this video is perfect. We want to do steaks tonight, but don't want to do the standard rice, mashed potatoes, or fries. I need the inspiration!
Bro! I've just discovered your channel and I'm very stoked about it, we made fondant potatoes last night to go with our smoked pork tomahawks we cooked on the Weber Family Q with the Smokai Smoke generator, it was like a harmonic generator, it's a modulator type Sunday dinner. Also, I was in heaven watching you and Matt a couple of weeks ago cracking out the classic Kiwi humour, really brought a smile to my face. Epic stuff bro!
For the gratin you can cut down the oven time by first infusing milk and cream with garlic and herbs and to gently often your potatoes in them mixture.
Love your work Andy! No faffing or unnecessary nonsense and, l love that you give heaps of options and the reasons why. I'm 65 and absolutely gob smacked that floury potatoes are not good for roasting. Would never have thought waxy would be better but, l trust you, so will give them a crack next time l make them. Never eaten Fondant potatoes but, they're definitely going on the menu too. Please can you clarify which type of spud l should be using for gnocchi? They never specify in recipes.
for the rösti you can dice some onions and mix them into the grated potato, gives it a nice taste. we do that often here in switzerland. also: some pear slices (from canned pears) and a 50/50 mixture of gruyere and emmentaler cheese, or a pair of fried eggs on top go really well with the rösti.
my German husband loves a little nutmeg in his mash, and a little bit of finely diced raw onion, both added at the end, after they're mashed. Really elevates the humble mash.
My grandma used to make the best roast potatoes whenever we had a roast dinner on school holidays. She always made them so crunchy and golden brown. I've tried for the last 5 years since she passed away to get them right but I never can
I normally don't peel the spuds at home for a mash, was told there's more nutrients in the skin. It obviously makes it harder to get silky mash. Either way I'm lazy so it's just an added benefit. Also smaller cubes if you want to cook faster, if you're trying to time dishes.
I am a potato-holic! I'll take potato pretty much over any other food. It is my Achilles heel!! All look so DELISH! The potato fondant - oh! my! Need to be making that - and soon! Thanks! Andy and friends!!
Depends on the setting for me. Going for an elegant, fine dining, kind of meal? Nice and smooth. Making a family kind of meal - tasty but not overly fancy? Give me the lumps.
Glad to see you pick my favorite as yours as well. Like you said, it's not something you eat often and there are a few more steps compared to some other ways to serve potatoes but it's more than worth it.
@@BMALB2023 my daughter, who was just about to start culinary school at the time, found a recipe online, thought it looked delicious, so we tried it. It was instantly a family hit. Now whenever we have a special occasion, we make it. It really is, scrumptious. You should try it.
I have a hard time finding anything aside from russet, red, Yukon gold, and sweet potatoes. Which of those would make decent fondant potatoes? The idea of making fondant potatoes with sweet potatoes, butter, bourbon, and brown sugar sounds amazing
Hi Andy, Dutch fan here off 75 years old but I just love your channel and was very surprised that you had some Dutch roots. I recently bought your cookbook and I am very happy with it, I have one question for you! I see you cook with your wok on a portable gascooker could you please please tell me witch brand this is so I can buy one and use my wok on gas. Thank you!! Greetings from Holland 🙃
My favorite way to cook potatoes is just to boil small new potatoes for 10 minutes, and then let them steam for 10. after that I throw them in the oven 220 celsius with shitloads of oil and flaky salt until they look more rinkly and crisp than a 80 year old grandma
I have to disagree slightly, Andy. Not to stereotype but we Irish know our spuds. Floury potatoes make the best roasties. Don't cook them fully through and they won't fall to pieces. Instead par boil or half cook them. Steam dry and fluff them up. I used rapeseed oil. Makes amazing roasties. Crunchy on the outside and fluffy in the middle.
I appreciate you telling people to use the mandolin guard - if you’re not a pro chef whose learned to become detached (figuratively and literally) from their fingertips then it just isn’t worth the risk
I never skin mine for mashed potatoes just wash them well. Boil then a bunch of butter and some milk and I like them chunky. I might be weird but I like the skin.
Yummy. I like lumpy mash, by all means. Also a great side dish, that is a bit lumpy by design (although not consisting entirely and solely of potatoes): Clapshot. It's from Scotland and it is delicious.
A slightly healthier version of potato gratin is alternate layers of potato, thinly sliced onion, sour cream, double cream and ground black pepper and salt to taste. Rinse and repeat then top with parmesan as usual 🙂👍
Received Andy's cookbook yesterday. Not a single recipe that I don't like 😋 Made the chickpea curry today and it's absolutely delicious and everybody just loved it.
I'm a simple being, I see Potato, I click.
Happy to have all the potato lovers here
Potatoes are life!!!
🤣 😂
Me too lol
Makes 3 of us lol
hands down the best Chef cooking channel on YT. Good camera work, properly exposed, genuine humour, humble, good tips, clear and consise, and funny. Love your channel champion.
AND includes links in the Description ❤❤❤️❤️❤️❤️❤️❤️
yup. Andy is the All Blacks of cooking channels.
I've been watching chefs my entire life. Ever since I was a child I'd spend hours just watching some classics from Gordon ramsey, nigella, Delia, Jamie Oliver, Ainsley H and sooo many more. Andy offers such a relaxed and referencing approach to cooking where he's open, honest and just straight forward. Honest when he gets things wrong and shows the true authetic approach to cooking which is "things can change" you can be wrong, it's how you react etc. Stay awesome mate! I really enjoy tuning in!
Hi Andy, swiss dude here. Rösti is usually made with grated left-over potatoes, so pre-cooked. Your roasted and fondant potatoes looked incredible!
Them's fighting words!
No, seriously, though: That's a regional/familial preference. Some make them from steamed potatoes ("Gschwellti"), some make them from raw. Different dish, but both delicious.
With raw sometimes I find it's hard to remove the raw flavour, even when well cooked. What causes this? I'm sure rinsing them would help but that would remove the starch
@ It is definitely a different flavour profile, and sometimes you want that (e.g. German Kartoffelpuffer).
You do't want to skimp on fat to make potatoes fried from raw cook through, they may burn otherwise.
Insert Homer Simpson drool here "MMMM Potato!" Great episode - like all of them. Everyone I watch I gain more knowledge as a home cook. Between this channel and Back of House you and the team are doing a great job. Chef level cooking brought to the common man (person).👍
*Completely First Class Demonstration - A Masterclass in my humble opinion 👏🏻👏🏻👏🏻👏🏻👌*
Precisely, a Master class from the Master. ❤
🙏
Hey Chef, have you ever had salt potatoes? Just small new potatoes boiled in very very salty water and then tossed in butter. They're a regional dish from Syracuse, New York (originating in the 1800's from the workers at the salt springs boiling their potatoes in salt brine, I think perhaps Irish workers started it). They're very creamy and delicious. It's always happy days when the bags of salt potatoes (they come with a packet of salt) show up in grocery stores. I believe Spain has a similar dish, but Syracuse salt potatoes aren't descended from it.
I really need to make rosti some time and fondant potatoes...and those roast potatoes... Guh, now I'm hungry and it's way too late to eat. XD
Swede here and we love our potatoes. I love the mash the way you do it. I've never made fondant potatoes but think I will try soon. Thanks for the inspiration and masterclass🙂
Janson joined the call
Saving this one for future reference. I want to try to make each of these. Maybe Andy can consider a sides collection of recipes for his next book!
Love a good side!
This has to be one of Andy's five-star presentations. Why, potatoes are one of the most common vegetables in the human diet.
I like you more and more with each video, regardless of which type it is. I just find you delightful and informative and accessible. Thank you for your hard work in making these videos. And thank you to your women and friends for helping.
My personal favourite among waxy potatoes is a variety called "Queen Anne".
It's deliciously creamy, with an almond buttery flavour.
My absolute favourite is Hasselback potato! Easily the best potato to a sturdy steak!
Jeez man now I want some potatoes in either form. Cheers man
I so wish your restaurant was closer to me I would love to see you make the dishes in person but TH-cam is the best option….. We need to have more lives so we can ask questions and or just comment. You are an awesome chef!!!!
I like to add bacon chips and caramelized onion in the gratin. It is between the gratin and the tartiflette, it is delicious.
You can tell he’s experienced just by the way he does simple things like stir the pot
Here's something I learned on my own: When cleaning dishes/utensils after they have potato on them, use COLD water to remove the potato residue. I used to do this with hot water thinking that hot will dissolve anything. Wrong. Cold is best, especially on my old aluminum potato ricer. Goes for plates, pots, anything. Try it.
Lot of love for a ricer but a fine mesh sieve works very well too for a consistency that knocks boiled and whipped out of the park!!! The boys at Fallow taught me that trick!
In the states we call a Mouli a Food Mill. It’s great for taking can tomatoes and making a very consistent smooth tomato sauce for pizza.
I use my food mill to make homemade catsup every summer. With excellent farm tomatoes
. OXO brand food mill
is terrific 💯.
Really thought Andy had been taking advanced language classes when TH-cam decided to play the alternate Spanish audio track when I started watching. Buen provecho!
Greetings from lutruwita/Tasmania the best potato state in Australia. Buying a ricer was a revelation. Mash heaven. Dutch creams. King Edwards, Pinkeyes. Yum.
I agree about the ricer! I literally wanted one for a few decades. Thought it was excessive. Used the standard masher. Finally bought the best ricer I could find. INSTANT love! And then I got older, family grown and gone, too old to eat buttery luscious mashed potatoes often= REGRET. 😢
Buy the ricer people! Don't wait.
Also from Tas and agree, ours are best. Despite the ‘waxy’ classification I say our Dutch Creams are the ultimate allrounder. I use them for everything, even gnocchi.
Just shows how the basic staples can taste and look delicious if cooked well! ❤😂🎉😅😊
Mmmmmm, I love a good potato! All of these look sooooo good! And I learn so much from every one of your videos. Thank you!
Thanks again for watching!
Seriously - a potato ricer is the best $30 you can spend. Every time I make mashed potatoes with it, they're always a hit.
LISTEN to this advice people!
It is 💯👍.
Chef tip.. if you use washed potatoes, do not peel them! Use the ricer & fry the skins!
It’s the bomb!!
I got one a couple of years ago. Never looked back.
I used to boil my mash and get good results but then used a ricer on freshly peeled baked potatoes and the texture difference is insane!!!
In a pinch a fine mesh sieve works well too if baking is your softening preparation I haven’t tried the boiled option.
Andy have you ever tried the Irish dish called potato boxty. If there’s any nationality that knows how to make a meal from potato it’s the Irish.
Thanks for finally releasing this video mate, haven’t been able to cook dinner for years now and I’m a bit peckish.
😂
I went to a Lebanese restaurant once and they had a dish called Batata Harra, literally spicy potatoes, and it was so delicious I'm actually salivating just thinking about it 👍 you should make that Andy!
@Porka1987 Oh, just looked that up. A must try.
@hippeastrum 👍❤️ it's delicious
Good the Spanish added!! Good to capture more audience! I understand both!
Made fondant yukon golds for dinner tonight, family loved them. Subbed veg broth for my vegetarian daughter. Big hit, will make again.
I've made everything with differing amounts of success except for the potato fondant. Definitely going to try that. I sieve 2tbs of flower over my fluffed potatoes before putting them in the oil for roasting. Typically I use goose fat.
We mash potatoes with mustard oil and add some raw onions. Enjoyed the recipes , will try the roast ones soon
Love steamed baby potatoes & baked potatoes too. So many ways to cook spuds, how good is rosemary, garlic & butter & spuds! Your portion size seems huge to me, but I know my family aren’t ‘big’ eaters; love leftovers anyway 😊
The team appreciates the large portion sizes :)
I live in the US and I like you using russet potatoes and yukon gold potatoes for mashing and baking
I have a bit of FOMO hearing about all the varieties available in Australia. In the US (at least in the south where I live) we have Russets (starchy), Reds (waxy), and Yukon Golds (all purpose). Maybe it's different in parts of the country where potatoes are more frequently grown.
@@pauladiehl6204NJ PA area they're the common ones as well. If all you have are russets try par boiling with a little bit of vinegar then roast. They'll sort of skin over and won't fall apart. It's easy to get too much vinegar and get a leathery skin.
This was a great post Andy! You made it all look easy 😏but I know a couple of those take effort. So jealous watching you do the taste tests! 😩 Not sure if you have done this one- my family fave going way back to my childhood- Tourtière- French Canadian Pork Pie. Admittedly my Mom always used a pork/beef combo and it was Christmas Eve, but Christmas can come in May…June… ❤️
Sigh. You have done it already 7 months ago!🤣
The timing of this video is perfect. We want to do steaks tonight, but don't want to do the standard rice, mashed potatoes, or fries. I need the inspiration!
Which did you pick?
The roast potatoes. I have beef tallow (South Chicago Packing in the US sells big tubs of the stuff) and a giant rosemary bush, so it made sense.
Ive always used Russet potatoes for everything except my seafood boils. I use red potatoes, also called new potatoes here in the states.
I do love a baked potato, cannot lie. Thank you for this splendid video. More ammunition in my ongoing spud vs rice "war" with my SE Asian GF 😂
That's going to be a difficult one to win 😆
Watching this, I feel like Andy is a very big potato lover😂
Genuinely upset with myself not being subscribed thank goodness I noticed it today
Andy! Yes Chef! All looked delicious! Peace and ❤ to you and the team. 🙂😋😎
Hi Andy, great video! Could you do one about how to prepare and eat kitchen scraps like peels?
Bro! I've just discovered your channel and I'm very stoked about it, we made fondant potatoes last night to go with our smoked pork tomahawks we cooked on the Weber Family Q with the Smokai Smoke generator, it was like a harmonic generator, it's a modulator type Sunday dinner. Also, I was in heaven watching you and Matt a couple of weeks ago cracking out the classic Kiwi humour, really brought a smile to my face. Epic stuff bro!
For the gratin you can cut down the oven time by first infusing milk and cream with garlic and herbs and to gently often your potatoes in them mixture.
For me, just watching and unable to taste, its the potato bake. Yumm.
The "classic masher" .. Also known in our house as "that bastard thing" - the utensil that jams up and refuses to let the drawer open
Lol the Mitch to Gordon scale! Don't worry Mitch you matter no matter how basic you are! 😂❤🤘
That made me laugh! "Basic Mitch!"
I love you man. Watching these vids makes me smile. Good on you
I made the fondant potatoes using beef stock instead of chicken stock and they were wonderful!
Love your work Andy! No faffing or unnecessary nonsense and, l love that you give heaps of options and the reasons why. I'm 65 and absolutely gob smacked that floury potatoes are not good for roasting. Would never have thought waxy would be better but, l trust you, so will give them a crack next time l make them. Never eaten Fondant potatoes but, they're definitely going on the menu too. Please can you clarify which type of spud l should be using for gnocchi? They never specify in recipes.
Have you ever made Tartiflette? A French winter dish. Potatoes, onions, bacon, cream and rebluchon cheese. So rich and heart warming.
Finally you have recipes without meat (meat is expensive and not .in everyone's budgets or taste..... awesome recipes thanks ❤
Love your Back of House channel as well. Going to make that cauliflower soup this week.
have you made the Tortilla Española ? one of the best potato based dishes ever!
Mashed peas and Irish stew. Martabak manis
for the rösti you can dice some onions and mix them into the grated potato, gives it a nice taste.
we do that often here in switzerland.
also: some pear slices (from canned pears) and a 50/50 mixture of gruyere and emmentaler cheese, or a pair of fried eggs on top go really well with the rösti.
Yum! I have some home grown pears that I canned last season that I'm trying to use up. Going to take your advice, thanks!
Thanks Andy learnt a lot about potatoes
my German husband loves a little nutmeg in his mash, and a little bit of finely diced raw onion, both added at the end, after they're mashed. Really elevates the humble mash.
Nutmeg is Pflicht !
@@JimWarp93 genau
@@leescooking I was gonna make a comment about nutmeg as well .) thats the way my mother taught me, and it is the way I do it always :)
@@dennisbjorling8642 and it tastes delicious 😋
The “humble mash”? There’s nothing humble about it! You can elevate it using salt, butter, cream and pepper to perfection!!!
My grandma used to make the best roast potatoes whenever we had a roast dinner on school holidays. She always made them so crunchy and golden brown. I've tried for the last 5 years since she passed away to get them right but I never can
It's hard to beat a mother's or grandmother's recipe
Yum - what is the brand of the oven please? Love the sliding shelves
I normally don't peel the spuds at home for a mash, was told there's more nutrients in the skin. It obviously makes it harder to get silky mash. Either way I'm lazy so it's just an added benefit. Also smaller cubes if you want to cook faster, if you're trying to time dishes.
I am a potato-holic! I'll take potato pretty much over any other food. It is my Achilles heel!!
All look so DELISH! The potato fondant - oh! my! Need to be making that - and soon!
Thanks! Andy and friends!!
Yummy!!! I'm saving this for future reference. ❤❤
I was making mash with Red Royals. Tasted kind of watery. Now I make it with Dutch Creams and it's so much tastier and richer.
I love being a couch potato 🥔 watching how to make yummy potato 🥔 thank you for your amazing recipe 😋
I'm glad other people like a lumpy mash. I always thought I was the odd one out in this regard.
But why ? 😢
Depends on the setting for me. Going for an elegant, fine dining, kind of meal? Nice and smooth. Making a family kind of meal - tasty but not overly fancy? Give me the lumps.
Just received your cookbook. Thanks again for the free shipping. Can't wait to read it.
Thanks for ordering, I hope you make some tasty things from it!
For potato mash I actually use an electric mixer that I Wisk them pretty hard so the mash gets really airy and fluffy.
Mashed potatoes are my personal favourite. Simple and easy yet delicious and goes well with most anything
I loveeee potatoes! I prefer waxy potatoes but I do also love a good baked potato.
great stuff. thanks for the inspiration. Add a good recipe for a potato salad and you've got it all
I personally use a hand mixer to mash potatoes. I do add milk etc... and also an egg... I like the whipped consistency, you should try it!
Glad to see you pick my favorite as yours as well. Like you said, it's not something you eat often and there are a few more steps compared to some other ways to serve potatoes but it's more than worth it.
This is everything I needed and more
Fondant potatoes are my absolute favorite as well.
Do you make them yourself? Or get them at a restaurant ?
Looks intimidating. I want to eat them NOW😂.
@@BMALB2023 my daughter, who was just about to start culinary school at the time, found a recipe online, thought it looked delicious, so we tried it. It was instantly a family hit. Now whenever we have a special occasion, we make it. It really is, scrumptious. You should try it.
I have a hard time finding anything aside from russet, red, Yukon gold, and sweet potatoes. Which of those would make decent fondant potatoes? The idea of making fondant potatoes with sweet potatoes, butter, bourbon, and brown sugar sounds amazing
0:31 that crunch
Hi Andy, Dutch fan here off 75 years old but I just love your channel and was very surprised that you had some Dutch roots. I recently bought your cookbook and I am very happy with it, I have one question for you! I see you cook with your wok on a portable gascooker could you please please tell me witch brand this is so I can buy one and use my wok on gas. Thank you!! Greetings from Holland 🙃
I have binge watched all your videos 😢😢 now I have to wait for your next one 😊😊
I'd recommend to add nutmeg to the mash and the gratin and the rösti
Mashs potato requies a little bit of nutmeg.
You should try to make some aligot. It is a kind of mash potato with melted cheeze incorporated in it.
My favorite way to cook potatoes is just to boil small new potatoes for 10 minutes, and then let them steam for 10. after that I throw them in the oven 220 celsius with shitloads of oil and flaky salt until they look more rinkly and crisp than a 80 year old grandma
Try and tell me you like roast potatoes in less than 500 words.
Haha! Love it! Never seen a crispy Grandma though haha!
... is that not just roast potatoes?
I have to disagree slightly, Andy. Not to stereotype but we Irish know our spuds. Floury potatoes make the best roasties. Don't cook them fully through and they won't fall to pieces. Instead par boil or half cook them. Steam dry and fluff them up. I used rapeseed oil. Makes amazing roasties. Crunchy on the outside and fluffy in the middle.
Yes yes yes...... British queens or a golden wonder make the BEST roasties..... Just don't take your eye off them or you might get potato soup.
why are the Irish like this
They are a very proud people @@ang3lofdarkkn3s62
Do you mean rapeseed oil?
Rapeseed is canola and shouldn’t be anywhere near your body it’s poison.
I loved the infused milk idea 😊
Boiled potatoes are in my meal rotation right now
Wow superb healthy nashta ☘️☘️👌🏻👌🏻🌼🌼🌸🌸✅✅
fond of the fondant lol 😆 lovely kai andy as always!! ❤
I only learned about fondant potatoes a couple years ago, but it's one of my favorite potato dishes to make now.
I appreciate you telling people to use the mandolin guard - if you’re not a pro chef whose learned to become detached (figuratively and literally) from their fingertips then it just isn’t worth the risk
I never skin mine for mashed potatoes just wash them well. Boil then a bunch of butter and some milk and I like them chunky. I might be weird but I like the skin.
I think they all look lovely. Can't wait to try. ❤❤😮
I use a handmixer for mash gets super smooth non lumpy mash everytime
Yummy. I like lumpy mash, by all means. Also a great side dish, that is a bit lumpy by design (although not consisting entirely and solely of potatoes): Clapshot. It's from Scotland and it is delicious.
A slightly healthier version of potato gratin is alternate layers of potato, thinly sliced onion, sour cream, double cream and ground black pepper and salt to taste. Rinse and repeat then top with parmesan as usual 🙂👍
Tried the bake... alas without garlic, but it was awesome nevertheless. Thanks for the recipe.
Received Andy's cookbook yesterday. Not a single recipe that I don't like 😋 Made the chickpea curry today and it's absolutely delicious and everybody just loved it.
Thank you! Glad you liked the curry, it's a staple in our house.
Thanks 😊👍🏽
I really just wanted to dunk the roasted potatoes into the mash, omg so good!
Just love your channel. Just love potatoes. Just love this video. Thankyou xx
Gratin is my favorite but I never got it right. I'll thy this recipe next week.