Easy and Crispy Potato Croquettes | Chef Jean-Pierre
ฝัง
- เผยแพร่เมื่อ 20 มี.ค. 2022
- Hello There Friends, Today I’m going to show you How to Make Potato Croquettes! They are super easy and fast to make. I make these ones with Ham and Cheese but you can make them with anything you want! Come and learn how I make Potato Croquettes, with a crispy exterior and a delightful creamy and cheesy interior! Let me know how you did in the comments below.
RECIPE LINK:
chefjeanpierre.com/recipes/po...
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PRODUCTS USED BY CHEF:
❤️ Potato Ricer:
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❤️ Disposable Pasty Bags:
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❤️ Silicone Baking Mat:
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❤️ Herbs de Provence:
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❤️ Signed copy of Chef Jean-Pierre's Cookbook:
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![ภาพนี้ก็ฮาเหมือนกันนะเนี้ย #1 SS8 [ พากย์นรก MEME.EXE ] | easy boy](http://i.ytimg.com/vi/Ytc50m91QK8/mqdefault.jpg)
I noticed you don't criticize yourself for talking too much anymore...that's great! The more you talk, the more we listen and learn.
Chef JP.....I talk to my potatoes too. I thought that was normal. 😂
Thank you Chef JP. You make my day.
It's when they start answering that you know you got troubles.
@@andrewmantle7627 😂😂😂
You sound like a family's favorite uncle who consistently walks into any dead family gathering and then everybody's face just lights up when you enter the room. Watching your videos is always a treat.
I am looking to make a special dinner for my daughter when she comes home this week from University. I came upon your youtube videos and I have been laughing, smiling, and enjoying your lessons. You make cooking fun! Thank you!! So very enjoyable!
Watching him is therapy ❤️❤️❤️❤️. A cure to anxiety and depression.
some chefs say the ingredients speak to them, but the best chefs speak to the ingredients.
👍
I just LUV this guy and the content he puts out.. he literally is providing a culinary education to viewers.. why he has not hit 1 Million + subbies yet is beyond me!
i know right. criminally under sub'd.
So right, I have been the sole cook I our restaurant for 10 years without any learning ,doing just a simple menu but with great success. And that is 20 years ago, and I learn someone’s with every video, he is amazing, and he7just giving his now,edge away, I am so thankful, to Jean Pierre and to have found this channel . You can translate this to any cooking you do. !!
@@forkittens Might I say; french fries the hard way? They've got 2 B great.
He is the most adorable TV chef in the history of TV chefs.
@@sonyavincent7450 I remember him when I was a child. My mom used to watch his cooking shows or the shows that he was on. Finding him on TH-cam was like déjà vu because I didn’t recognize him at first but his voice was in my head
Great job Chef! You bring some interesting food ideas every week. I really enjoy watching your videos. I love to cook, but I have had ALS since 2014, and I am no longer capable of doing anything anymore. I have been teaching my son how to BBQ and now we cook some of your amazing dishes together. I am so glad I found your channel, because now he can learn how to cook properly. It is difficult for me to explain properly due to the fact I am unable to speak any more. So thank you for allowing me to have this experience with my son.
Thank you Mike! It is a comment like you and then make it all worthwhile 🙏😊❤️
My heart is with you Mike ❤️
@@Spavvner thank you.
I read the first line of your comment and though! "totally agree".Then my heart sank, as I continued reading. But I must say, what a fantastic way to spend time with your son, great job there Mike!
Mike Romero...wish you better times ahead 💪
I’m glad I’m not the only one who speaks to their kitchen utensils
The best thing about this is that he shops at Publix. Relatable to all home cooks.
Best channel on TH-cam
"Not this guy! Go back over here, you!" This, alongside "Welcome friends" and "we're gonna cook this together" is a fraction of all the things that make me love this channel. Chef JP, you are the best! (Now let me go slice some Onyo just for the sake of it)
Careful, you watch too much of chef and you start talking to yourself in that accent while cooking; "OK friends, you always start with the onyo"; "Remember, measure carefully". This is better than any action movie - this is real action.
@John Doe Especially when he pops something a little too hot in his mouth. LOL.
Chef Jean-Pierre has the unique ability to make every video feel like a master earnestly sharing his craft with an apprentice, which is, after all, exactly what he is doing. I am getting a world class culinary education at home, one video at a time. Bravo, chef. And thank you.
Ahhh if there was only ONE vegetable left on earth gimme those potatos!! 🥔🥔🥔 yum!! Ty again Chef!! This is going on my menu😊👍
Great, now I have to go get pastry bags. It's amazing how quickly my dinner plans change when Chef releases a video.
I can't say it better than most have, but I never grow tired of watching him cook. Accessible, helpful and a real joy for me. Great ideas come from this man who does a great job of breaking steps, ingredients and methods down to very easy and simple to follow cooking. In a word, sir: Fun. You're fun to watch and an inspiration.
God bless this chef, (our)Chef Jean-Pierre and the team and everyone out here, or there.
I made them yesterday. They were great. I added some diced Jalapeños to the potatoes. A real hit with my friends and my husband. Thanks, Chef.
This guy is so full of fun energy for cooking.
Step by step, with the reasons for why each step is done. What a wonderful teaching chef. Most importantly, stressing about how cooking is both easy (simple a child can do it) and fun.
I purchased your potato ricer and it is a GAME CHANGER for sure. It helps makes the best mashed potatoes ever. And I love the size.
Sounds good, I’d like to purchase one 😉 I thought as I’m a bit weak in the wrists it may not work for 🤷♀️
@wendyhannan2454 a food mill would get you the same texture as a ricer would it'll be easier on the wrists as well
"Uff! Now I'm talking to my potatoes." Chef Jean-Pierre, you are an absolute treasure.
Jean Pierre you are the man. Thank you for sharing. Bon Apetit.
Number one cooking Daddy flexing on the other cooking channels.
Gotta love this Chef.
Keep up the good work Chef Jean.
Damn straight!
I don’t even cook it, I just love watching chef. He always does throw in tips and tricks that can transfer to other dishes tho!!
When you say the word “crunch”!with your beautiful accent….. it sounds like “crunch”…. In the best way.:)
I prefer the less rushed videos. No reason to rush!. Love it all though.
Awesome. I made them and put them into a muffin top baking pan. I baked them at 375 for about 15 minutes. They were beautiful next to a grilled steak and top with fresh chopped scallions and parsley.
Great idea! Thank you for sharing!😊
Fantastic idea, I like the sound of that 😊
Mine opened even bakink them 😢 why? And the oil split on my face. I wear glasses Thaks God.
I realize now that the only functional difference between this show and Matty Matheson's Just A Dash is that Chef Jean-Pierre cleanly edits his steps together and is generally joyful to watch just talking about food and cooking, whereas in JAD you see all the moments where Matty is fumbling for cookware, screwing up the recipe, waiting hours for the food to cook, and swearing. Both are so real if you've spent any time in a kitchen and they're my most favorite cooking shows on here. :D
Ah, so it's not just me that rather uses black pepper even where they don't look as pretty as white pepper! Now I have the Chef's approval.
Another great post. An addition is your sense of humour - great.
I love your cooking, your videos, your personality your food and I love you. I can't cook anymore because I'm very sick but I like to fantasize that I can cook still and your videos are the best. I'm 58 years old so it's sad that I'm done eating good food but your videos are great.
I really enjoy recipes that I probably wouldn't have considered. Chef makes them look so "doable".
you just love doing it, right? You always break the tasks down to the most important things, so we can learn how it works. Then we just try it often enough and we get the joy of a wonderful meal! Thank you!
JP is the Man.... So animated, affable and friendly.
Of the many amazing things that happen on this channel ... Two stand out to me
First, the absolute joy Chef brings to every moment. He's like a fire that no water can put out (remember, my friends, water is the enemy!)
Secondly, it's not the recipe itself, it's the technique, or vocabulary of cooking that applies in virtually everything you do in the kitchen.
Thank you for teaching me so much and for making my life fuller with joy!
Always a joy to watch Jean-Pierre "talk to his potatoes"
Chef JP - Almost 650k subscribers now, can you believe it? I am honored to be one of them, you have taken my cooking to the next level
I plan to make these for my next dinner party as an alturnate to mashed or baked potatoes. eye appeal is important and a fresh different take on the potato is a great way to do it.
Amazing...The "simple potato" made fancy!!!!
French Fries with ham and cheese! I love it
“You stay”! I laughed so hard I almost choked on my wine 😅
Your video's are lifting me higher with confidence in the kitchen
Thank you chef
Hi Chef, I'm gonna make those for my Grand daughters....fussy little tykes....I think they will love these. Take care.
Delicious! Gonna try that parmiggiano and herbs panco crust!!! A tip from a non chef: use the Millecroquettes kitchen help. We Belgians use it all the time since the 60s. A great tool that cuts out the cooking bags, freezer time and most of all... the rolling. Saves a lot of time.
Can’t wait to make these. I’m sure they will be great for game night. Love your videos! I’m learning so much!
Learned something today, cutting biggers pieces 😍
"Talk to your 🥔🥔"s"
Hi Chef Jean Pierre. I like the new intros. Especially the Hi Friends followed by some goofy scenes.
I can't wait to watch.
my parents made annual pilgramages to france and my mom always brought back herbs de provence in cloth bags. and lavender soap in pocket hand towels. cant wait to make this. thanks chef!
I am sure it confuses all the airport drug sniffing dogs :)
I can't wait to try this recipe! I ❤ that you're not only telling us the how but the why. Thank you Chef!
Interesting! I don't recall ever seeing anything like this before. Thank you for sharing.
God bless all here.
You keep me in stitches laughing when you rummage around in your tool drawer. You are wonderful being a philosopher AND an amazing chef!!!!
OMG first time i made these, with smoked gouda and apple smoked bacon. Amazing recipe. Thank you chef
Thank you for this video - this explains why I was having trouble making them in the past because I wasn't refridgerating between steps.
I made these and served them with sour cream a tiny bit of cream cheese mixed in and chives. They are wonderful.
Best dang chef on the planet. You sir are amazing . I could watch you make just about anything. Thank you for sharing your passion
And the onion cutting video was so smooth and satisfying
Hi chef… im from England .. I bought the potato ricer.. and ITS AMAZING .. I made a Sunday roast and the mash was smooth as anything.. Thankyou Thankyou Thankyou … I used to use a masher … nooooo never no more.. Thankyou chef ..👍👍👌👌👏👏🙏🙏🙏
😁😁😁…you bring such joy at ‘Hello Friends” …how can one not smile at that alone?? 😁. I thank you so much for meeting you last week. I made the sambucca shrimp last Saturday and it was a HIT!!! it’ll be a staple from now on each time I host. I thank you chef!!! And the mashed potato was amazing and also enjoyed by all! Thank you sir!! ❤️
I will be making many of your recipes for my daughters while visiting them. This is one on the list! Love you Chef.
I purchased a potato ricer from Chief’s site and absolutely love it. Never before used one and it is wonderful. You won’t be unhappy trust me.
Thank you 🙏
Keep them coming Chef!!!!! Love it!
Look at the beautiful tastefull tiles on the walls, what a brilliant pattern. its a masterpiece by itself.
Chef Jean-Pierre is being very generous by showing us all how to prepare great tasting meals. Merci Chef, vous êtes un champion culinaire.
I absolutely love potato croquettes bet they’re delicious 😋
I’m in, in Cuba we have ham croquettes, this looks just as good.
Summer around the corner. Cant wait to make a batch of these on the grill....cold beer in hand
Good music and great company
BUTTER BUTTER BUTTER!!! lol Those look soooooo delicious!!! Thank you so much! I do love that beautiful smile at the end! :D Stay safe and healthy!!!
I love the intro!! Great editing!! Great videos! Plus you can’t go wrong with potatoes!! 🥔🥔🥔🥔❤️🥰
I don't know how or why YT added Chef JP's videos to my feed, but I'm damn glad they did! I learn something new with every one of his videos. Potatoes are great - sooooo many different ways to cook them! I love them. These croquettes look amazing (like all of Chef's dishes) and "easy enough" to make that I'm going to give them a try. I've done a couple of Chef's recipes and, while they might not have come out perfect, they have not been disappointing. I appreciate this free cooking class :-)
What a beautiful man who always teaches me something in every video despite a lifetime of restaurant work! He makes my heart smile with his teachings and his Jean-Pierre-isms. Keep making your videos and ignore stupid people with ignorant comments 😘😘😘
You're my favorite chef, Chef.
Perfect. Everything you show us is always perfect. Thank you chef.
Thank You Chef JP for a lesson on one of my all time favorites.
Well done Jean-Pierre and as always, thank you and God bless.
Another great recipe, definitely trying these. That potato ricer is awesome!! I can barely get 2 hard boiled eggs in mine😁 Thank you Jean Pierre for making Monday mornings extra special! ❤️
Measure carefully always makes me smile
Wow.. can’t wait too make these.. Thank you!
Another home run chef 👩🍳 you are the best 👍🏼
Good Morning Chef JP ! You have just made the start of the day fantastic - your videos give continuous joy 💕
🤣🤣🤣 "Sometimes I wonder..."
Can't find Yukon potatoes. Thank you for the ricer. Haven't heard a ricer "mentioned' since JULIA CHILD!
Love you, CHEF JEAN PIERRE. Watching your cheesecake video, I noticed you mixed the filling while doing everything else - making the crust, etc., which hit me, you have to MIX THAT CREAMCHEESE!
Thank you for another great recipe, explanation, presentation and thanks for the conversion of the oil temperature 🍯🧀🥩🥖🥯
Monday morning and I want these now. For breakfast. Thank you Chef awesome!
Thanks for this wonderful recipe !
You are truly the MASTER of all recipes !
Greetings from Austria
Wow I’ve just started watching Jean & absolutely love his food & style. So entertaining & educational. ❤
Love his sense of humor and his passion for good food. Just love watching him and listening to his commentaries. If Joe Pesci was a chef, this is how he'll cook.
Merci Mons JP, vous etes le meilleure!
Watched your other mashed potato video when you first posted it and bought a river because of it. Best piece of kitchen equipment I bought in years. Gonna make these croquettes this weekend
I love potato croquettes and your recipe looks amazing! Can't wait to try it Chef, thank you!!!
Can't wait to try these Chef as always fantastic.
Thank you, Chef Jean-Pierre!
I'm making these today! Thank you for a great channel and your brilliant personality! Best cooking channel there is hands down!
Chef, I love your videos. I watch all that I can. I really do. I always click like, I’ve been subscribed, and I have rung that bell. So for you I have done these things… please, do ONE thing for me. The next time you pour hot water from a pot down your sink, run some cold water from the faucet to help cool it down so it doesn’t destroy the P-trap/s’ seals underneath. Thank you! God bless you!
Always a treat from you chef😁
You are endearingly nutty! I love your casual take on these recipes. I live where Bob's Red Mill is located. They have so many great things!
"Measure carefully" 😄 One of the best lessons I learned from my great grandmother was how to measure in your hand. I can get a teaspoon and a tablespoon, a quarter cup, half cup and cup without a measuring. But the most valuable lesson I ever learned was to go with "ish". Not everything has to be measured exactly. Not bread, not the best pie crust ever, not almost anything. Now, it makes a difference, or so I was told, in making jelly/jam so that it's not nasty gel. I never, ever saw my great grandmother measure anything that I can recall. Not ever. THAT is the measure of a great cook. Of course, she grew up at a time when there were no cheaply available measuring devices. Everything was hand made from bread to cheese and butter. Nothing was pasteurized (ugh). You used what you had because you grew it or foraged during the depression.
So, to hear a professional chef say "measure carefully" when it isn't is endearing.
Thank you so much! Another recipe with 365 degree frying temp. I always learn from you!
Thank you. I'll make Croquettes from scratch tomorrow for the first time in my life. I got my first frier for Christmas. And tomorrow will be the first time of me using it.
These look delicious, Chef. Thanks for sharing the recipe and for so much excellent instruction.
They look delicious, chef!! Thank you once again for sharing with us your yummy recipes!!🙂
Another Chef Jean recipe I MUST try!
This recipe is amazing & were definitely a hit at my party, thank you for the tutorial!
Thank you for you, and all of your recipes, dedication, and love. You must have been reading my mind this was the recipe I was waiting for. Well... yet another one I was waiting for. Wouldn't have made it through the past couple of years without you. Thanks Chef.
Using a potato ricer has made a huge diff in my mashed potato's and now to give this a try, thanks again Chef.