It is always fun to watch you cook. You obviously love it and your enthusiasm is contagious. The look on your face when you taste the dish tells the story before you can even say a word. Great job as always
I made these fries today for my family along with smashed burgers. Everyone loved them. They wanted to know what seasonings I used. I told them I bought them from you. I hope it brings you more orders because they all love them. Thank you so much for all the tips tricks and recipes you share. I love how you and your wife are so down to earth. It shows how much you love what you both do.
Oh YUM!!! I need to make these. I just found your channel and prefer it to other flat iron cooks because I am here to learn, not watch goofiness and giggling. I just took over my husband's Griddle because he is battling cancer and the chemo really did him bad. Love cooking outside and you are giving me a lot of great recipes and motivation. Thank you 😊
First I hate to hear that...truly thinking and hoping all will be well 2..thanks for the support...if interested we actually have a website for recipes..theflattopking.com/
TIME OUT!!! Had to rewind !!! I just KNEW I hadn't heard what I THOUGHT I heard!! But...sure enough!! I heard those magical words every husband longs to hear and seldom does...ready???....all together now guys...."YOU...WERE...RIGHT!!!". OMG!! Praise the Lord and pass the ammunition!!! Hahahaha! Great cook !! Gotta try this soon!
I love those potatoes at Texas Roadhouse, but these looked even better! Nice call on this cook, Amy! You keep right on getting those food cravings, so Neal can bring them to life. She's a keeper for sure, Neal! Thanks for all you do. 😀😀
Great job again Amy at the beginning when you asked for the explanation on parboiling the taters ! Neil I think you did win the tater wedge challenge from Amy, they looked so good. Thanks for sharing with us, stay safe and play nice. Fred.
Glad i kept the Blackstone in the garage for the winter! Fantastic looking cook! Love your content and will definitely do this one! Appreciate you, man!
OMI, I am so happy I discovered your site, what a huge help you and your wife are going to be for me come spring. My husband just bought us a nice outdoor griddle to use come spring. We have never had one before, so real beginners here. I am going to watch a lot of your videos for help. What pro you are and the recipes look out of this world. You make it look so easy. Thank you both so very much for all your videos and work for all of us. I have bought a dome, but I see the one you have has vents in it, is that what I need to use too? These two ole timers are still learning here in Michigan. Thanks again. Claudia and Andrew
The dome honestly does not matter...it came with it and I bought it to smoke on the griddle but thats definitely advanced...its just fun to watch the steam come out like smoke,,,,,reminds me of trains...
You knocked another one out of the ballpark man that looks good. I watched a video on TH-cam about cooking on ships and subs in the Navy I have even more respect for you than before no wonder your such a great cook 👌
hahahah well i will take it....yeah its crazy when people say you dont do it like this...or blah blah...and I just laugh thinking you have any idea how many people are feed every single day by this recipe or technique....
2 cups of grated parmesan in can 1 tbsp of black pepper 2 tbsp of salt 1 tsp of Italian seasoning 1 tbsp of paprika This was a recipe I made up used to make some homemade dry rub garlic parmesan fries, but this would taste good with anything 'parmesan crusted'
Between Amy's good taste in food and your skill, this is one for the books man!!! Could easily eat the entire platter, they looked so baller dude!!! And in Baltimore, our fry of choice is a Western fry, hard to replicate at home but you did it justice bro!!!
@@TheFlatTopKing it's a wedge cut with almost like a batter on it, in terms of seasoning, everybody has their own mix but it almost always contains Old Bay!! 🔥
Heck yeah, Microwave Queen is your muse, apparently! I want to do this as part of our Men's Bible Study. I will give you credit for the recipe and idea. God bless
I do this, but I use Yukon golds. I boil them till tender, then smash em in the bacon grease. ( my favorite essential oil) I just use the same tool I use to make smash burgers.
Thank you for all of the great content! You helped me have success when my Camp Chef Explorer came in a couple weeks ago. I have already used it at least 5 times. Your instruction saved me a ton of mistakes. I am still making mistakes, but learning from them. I appreciate all of the work you both put into your content.
😳…🙌🏼 Now those are some 🔥🔥🔥 looking wedges Brotha! Lol, like you told me we think the same. My rendition of your saying is “Don’t threaten Me with a Good time”. And when the Wifey admits you were right, man that’s like pulling the “Advance to Go, Collect $200” Card 🫡 🤣🤣👉🏼!!!! Solid cook, I’m definitely going to try this. Andrea ( my wife or as I call her “the LAW” ) would definitely love this. Cheers Y’all 👊🏼😎🤙🏼
Oh My, I just found your site! I can't believe the information you share! You are helping me so much--Thank you....If I bought a cast iron family platter like you used, who should I purchase from? What am I looking for--I'm so ignorant here.
ahhaha I appreciate that...Depends on how you are watching this...listed in the descriptions below the videos are links...the links to the items do not cost you more. They just allows us to make a very small commission by using the links...the internet people can track where you clicked from and so we get pennies...
EXACTLY a Perfect griddle idea, these are just great. A perfect match for the griddle with your technique. And potatoes on the griddle, in general, are much more flavorful with the added spices of "upping your game", and that this does. Amy is right though have to balance this dish or it will flat blow up the scale. Now to go get the recipe and down load.
@@TheFlatTopKing What I like about you is that you’re traditional in many ways, but you combine those basics with imagination and creativity, which is a great combination.
Looking Greeaatttt ! Funny, I was feeling really retro last week and ordered a Fondue Pot on Amazon. As soon as I started watching this vid, I thought, wow, why not have a heavy bottomed pot or pan on the side with a cheesy queso style dip to dunk those wedges in? Then thought, hell, why not a traditional fondue style dip with white wine, gruyer, garlic, etc, then a quick roll in fresh bacon crumbles and of side of that Ranch? Even some mushrooms sizzled up on the FT and treated the same too. Just a thought....
@@TheFlatTopKing i thought it was,so you would season and then corn starch. We have to make our Costco and Sams trip in Knoxville this weekend, they usually have a nice bag of baking potatoes that would be great for these.
Hey! Those almost look like what I know as Gator Taters. The only difference is the potatoes are smaller and the ranch dressing is drizzled over the potatoes., then the cheese is melted.
@@Savsal12 you need the seasoning to stick. The corn starch takes up all the available surface moisture on the tater, thus your seasoning can’t stick. Therefore a light coat of oil is needed to get ALL the dry ingredients to adhere. Next question to ponder… is the corn starch even worth it. I say no, but to each his own. I’m sure they taste great either way 👍🏼
Neal... Do you happen to have a link for the small oval cast iron serving dishes you showed @ 07:03? Blackstone used to have some similar to these but I have not been unable to actually find them. I have one of the flat cast iron griddles like @ 07:04 but it is pretty heavy even with nothing on it much less with a bunch of food on it. I think Lodge may have the small ones but they aren't cheap.
Thanks Brandon...i am actually trying to get better pricing as we speak.,...i ordered several at full price and would absolutely hate to charge charge even more....i will let everyone know when we are good to go.....hahahaha
@@toddbartel7789 now you may…. That’s completely dependent on some different things. I do know in our fb griddle group people have a ton of knowledge about them. Check it out. They can show pics and all kinds of set ups.
I have to say it looks awesome. I was wondering about that corn starch. I've taken it and added to flour when frying chicken as it helps to prevent gluten development making for a crispier coating. I always season the chicken first then the coating so I was wondering if it would be better to season the potatoes then add the corn starch. I guess with this recipe it doesn't matter as there is so much going on with the flavors. Now with all that being said my mind is on those taco bell copy cat crunch wraps you did. Not sure why, but it is. Of course if I tell my wife I want to make those she will be all over it with her spin on it. So far my Blackstone Grill used by her 10 times and me zero times. She will be the first one to tell you the grill works great though, In case anyone wants to know.
The very first was just corn starch...then Just a seasoning blend I have been playing with....if your doing this dont add the starch till last...the seasoning will stick better,,
It is always fun to watch you cook. You obviously love it and your enthusiasm is contagious. The look on your face when you taste the dish tells the story before you can even say a word. Great job as always
Thanks Rodger..these were fantastic for sure...
@@TheFlatTopKinghey what was the white powder that was in the yellow labeled container that you put on the potatoes?
I made these fries today for my family along with smashed burgers. Everyone loved them. They wanted to know what seasonings I used. I told them I bought them from you. I hope it brings you more orders because they all love them. Thank you so much for all the tips tricks and recipes you share. I love how you and your wife are so down to earth. It shows how much you love what you both do.
Hy Tammy thats so cool...really appreciate that and thank you kindly
Now I know what I will be making tomorrow. They look great. You knocked it out of the ballpark with this recipe
Thanks Robert..
You're killing me Neal!! Those look so delicious! I definitely want to try this out sometime.. thanks so much for the video.
Thanks bud....the ranch took it over the top..
I truly love watching y’all. Thanks for sharing your cooking with us.
Thanks so much Mark...
Awesome. Absolutely awesome. Potato Skins, wedge style! Love the kick of the horseradish in your ranch. Awesome.
Thanks Rob...really appreciate it
Oh YUM!!! I need to make these. I just found your channel and prefer it to other flat iron cooks because I am here to learn, not watch goofiness and giggling. I just took over my husband's Griddle because he is battling cancer and the chemo really did him bad. Love cooking outside and you are giving me a lot of great recipes and motivation. Thank you 😊
First I hate to hear that...truly thinking and hoping all will be well
2..thanks for the support...if interested we actually have a website for recipes..theflattopking.com/
TIME OUT!!! Had to rewind !!! I just KNEW I hadn't heard what I THOUGHT I heard!! But...sure enough!! I heard those magical words every husband longs to hear and seldom does...ready???....all together now guys...."YOU...WERE...RIGHT!!!". OMG!! Praise the Lord and pass the ammunition!!! Hahahaha! Great cook !! Gotta try this soon!
haahahhaha buddy you aint wrong....at all....magical words
Wow looks good, trying it tomorrow
I love those potatoes at Texas Roadhouse, but these looked even better! Nice call on this cook, Amy! You keep right on getting those food cravings, so Neal can bring them to life. She's a keeper for sure, Neal! Thanks for all you do. 😀😀
Hey your the first to Nail the restaurant name....spot on..hahahaha
You guys are knocking it out of the park, nice job
Thanks Scott.....
I love good potato skin..these look amazing ! Thanks guys...
Thanks Terry
Great job again Amy at the beginning when you asked for the explanation on parboiling the taters ! Neil I think you did win the tater wedge challenge from Amy, they looked so good. Thanks for sharing with us, stay safe and play nice. Fred.
Thanks Fred...
Glad i kept the Blackstone in the garage for the winter! Fantastic looking cook! Love your content and will definitely do this one! Appreciate you, man!
I appreciate you as well...thanks for the support..
Fantastic Neal! That’s awesome,need to try this! Cheers brother 🍻
🍻🍻🍻👊
Awesome as usual! Good idea for our August pool party.
Have fun!
Amy, I wouldn't be sad about eating a potato and a half either!! That made my mouth water!!!! Looks delicious, as always
hahaahha just balance....now we eat salmon ahhahaha
That’s another crazy good recipe. You are the man 👍
OMI, I am so happy I discovered your site, what a huge help you and your wife are going to be for me come spring. My husband just bought us a nice outdoor griddle to use come spring. We have never had one before, so real beginners here. I am going to watch a lot of your videos for help. What pro you are and the recipes look out of this world. You make it look so easy. Thank you both so very much for all your videos and work for all of us. I have bought a dome, but I see the one you have has vents in it, is that what I need to use too? These two ole timers are still learning here in Michigan. Thanks again. Claudia and Andrew
The dome honestly does not matter...it came with it and I bought it to smoke on the griddle but thats definitely advanced...its just fun to watch the steam come out like smoke,,,,,reminds me of trains...
Wow
Gonna have to try these!
Looks good!
Absolutely...plus you can add a ton of stuff that you would like..
Those are great! I love such potatoes.
thanks Howard...
Wow that looks amazing
It was! ahahahha Crunchy....Cheesey...etc...then the sauce....
Looks amazing!!
Thanks Tim...
Another wonderful cook... Will have to add this to my to do list.
Thanks TImothy...
Well, I made them today and they turned out OK. Yours looked amazing! Love watching your videos...keep up the good work. 👍
Thanks Rich....
cant wait to try this one neal makes it so easy to follow
Thanks Peter....appreciate that....I just try to imagine what the other side is thinking or seeing...
These look great
Thanks Jim....
Can’t wait to try this!!! Great job!
Thanks MIchael...
Yummmm son I had that for dinner with bacon,, cheese, and sour cream !
Thanks....glad to see ya on here
Outstanding. Great idea, great cook. If I just didn’t have diabetes I could eat more starches, my favorites.
Man thats not good....maybe sub the potatoes for cauliflower
That would make the perfect appetizer or game day snack.
Yes sir....very versatile...
OMG we've gotta try these!!!
Absolutely...maybe some jalapeños as well
Another great recipe you are the best
Thanks Carl
I’m getting fat just watching you guys cook you guys do an awesome job them potato wedges look awesome.
you and me both...just smelling it...ahahahaha
Nice, as always. My 10" griddle is my go to pan in the house.
Absolutely...probably about the best tool to have in the kitchen..
You guys are great!
Thanks Robert...
You knocked another one out of the ballpark man that looks good. I watched a video on TH-cam about cooking on ships and subs in the Navy I have even more respect for you than before no wonder your such a great cook 👌
hahahah well i will take it....yeah its crazy when people say you dont do it like this...or blah blah...and I just laugh thinking you have any idea how many people are feed every single day by this recipe or technique....
Those look really good! Great job!
Thanks so much bud...
Those look really delicious !!!
Thanks bud
2 cups of grated parmesan in can
1 tbsp of black pepper
2 tbsp of salt
1 tsp of Italian seasoning
1 tbsp of paprika
This was a recipe I made up used to make some homemade dry rub garlic parmesan fries, but this would taste good with anything 'parmesan crusted'
sounds really good...thanks
The horseradish in the home made ranch intrigues me gonna try that with my home made ranch fo sho !
Absolutely...
Dang that looks good! Definitely trying this recipe soon! Thanks for sharing.
Thanks Tony...
That looks awesome! Great call on the horseradish ranch👍 I gotta try that😊
its my favorite....so dang addicting...
That looks like an awesome cheat day meal!
Yes sir...good one to have
Hello, wow now that looks ready good and yummy must try👍🏽❤
Hey Erma...thanks for liking and commenting...
Looks great maybe this weekend
Absolutely
It's definitely worthy of a cheat meal! Looks amazing!!!😛
hahhaa absolutely
Between Amy's good taste in food and your skill, this is one for the books man!!! Could easily eat the entire platter, they looked so baller dude!!! And in Baltimore, our fry of choice is a Western fry, hard to replicate at home but you did it justice bro!!!
thanks Paul...what exactly is Western Fry...a Seasoning or potato choice..
@@TheFlatTopKing it's a wedge cut with almost like a batter on it, in terms of seasoning, everybody has their own mix but it almost always contains Old Bay!! 🔥
Heck yeah, Microwave Queen is your muse, apparently! I want to do this as part of our Men's Bible Study. I will give you credit for the recipe and idea. God bless
hey thats awesome i really appreciate it...good times for sure
OMGness those look so good. Not really a fan of steak fries but these I think I would like. Thank you for sharing this.
You are so welcome
I do this, but I use Yukon golds. I boil them till tender, then smash em in the bacon grease. ( my favorite essential oil) I just use the same tool I use to make smash burgers.
Thanks for sharing!
Man those looked soooo good. Definitely adding it to my arsenal. Lol. Now warm up outside already.
heck yeah...close to 70 this weekend here
Keep cravin Amy! Were the dill pickles on the grill, they were fabulous!! We are looking forward to his “recipe”!
hahaha we loved em...its the sauce that gets ya
Thank you for all of the great content! You helped me have success when my Camp Chef Explorer came in a couple weeks ago. I have already used it at least 5 times. Your instruction saved me a ton of mistakes. I am still making mistakes, but learning from them. I appreciate all of the work you both put into your content.
That is awesome! Thanks for taking time out and letting us know...
Those look really good. I love your tee shirt, that is so cool.
Thanks Kevin...we have it available though our merch store
You guys and Sam the cooking buy are my favorites food TH-camr that looked good Neel
Hey thats high paise....im a fan of his as well
Oh man, I gotta try these next! On to the website for the ranch recipe!
thanks bud...we always appreciate it
I am a potato freak, thanks, I will try that
Absolutely thanks Menard
Man Nael now that looks good, tell Amy thanks for the idea
Absolutely
😳…🙌🏼 Now those are some 🔥🔥🔥 looking wedges Brotha! Lol, like you told me we think the same. My rendition of your saying is “Don’t threaten Me with a Good time”. And when the Wifey admits you were right, man that’s like pulling the “Advance to Go, Collect $200” Card 🫡 🤣🤣👉🏼!!!! Solid cook, I’m definitely going to try this. Andrea ( my wife or as I call her “the LAW” ) would definitely love this. Cheers Y’all 👊🏼😎🤙🏼
👊👊👊👊👊🍻🍻🍻🍻
Looks delicious! I bet some parmesan garlic would be great as well..
oooohhhhh absolutely spot on...
Man that's what I am talking about. You two nailed it. Mouth watering video. Damn ! Thanks.
BTW, Go Air Force Beat Navy
Thanks David...I appreciate your service...but I think your keyboard is stuck...Go Navy beat Army
Oh My, I just found your site! I can't believe the information you share! You are helping me so much--Thank you....If I bought a cast iron family platter like you used, who should I purchase from? What am I looking for--I'm so ignorant here.
ahhaha I appreciate that...Depends on how you are watching this...listed in the descriptions below the videos are links...the links to the items do not cost you more. They just allows us to make a very small commission by using the links...the internet people can track where you clicked from and so we get pennies...
EXACTLY a Perfect griddle idea, these are just great. A perfect match for the griddle with your technique. And potatoes on the griddle, in general, are much more flavorful with the added spices of "upping your game", and that this does. Amy is right though have to balance this dish or it will flat blow up the scale. Now to go get the recipe and down load.
Yes sir....just for you....you pushing us towards recipes have really made a huge difference...thanks bud
I love those lodge platters, but i cant find them on their site..
I kept rewinding when she said you were right. We never hear that. 🙂
That looks so good.
Lighthouse makes a darn good Ranch dressing for a bottle version. Will have to try a bit of horse blended in…
Manny spot on..thats my youngest favorite...we always have it in house..she calls it blue cap ranch...ahahha
@@TheFlatTopKing What I like about you is that you’re traditional in many ways, but you combine those basics with imagination and creativity, which is a great combination.
@@mannypuerta5086 Thanks Manny
Looking Greeaatttt ! Funny, I was feeling really retro last week and ordered a Fondue Pot on Amazon. As soon as I started watching this vid, I thought, wow, why not have a heavy bottomed pot or pan on the side with a cheesy queso style dip to dunk those wedges in? Then thought, hell, why not a traditional fondue style dip with white wine, gruyer, garlic, etc, then a quick roll in fresh bacon crumbles and of side of that Ranch? Even some mushrooms sizzled up on the FT and treated the same too. Just a thought....
im down with that idea...for sure..
whats the white powder you sprinkled on them before the seasoning.?
Looks awesome.... When is your seasoning going to be available?
ooohhh just playing around....nothing serious...but trust me if so...everyone will no..ahahhahaha
😋 yum!
Thanks Carl
“Spud That” for your new potato seasoning!
Heck yea..
Looks good, What was the first coating you put on the potatoes? It was in the white little tub with the yellow lable
That was corn starch....if I had to do over i would have added the starch after the seasoning...
@@TheFlatTopKing i thought it was,so you would season and then corn starch. We have to make our Costco and Sams trip in Knoxville this weekend, they usually have a nice bag of baking potatoes that would be great for these.
Hey! Those almost look like what I know as Gator Taters. The only difference is the potatoes are smaller and the ranch dressing is drizzled over the potatoes., then the cheese is melted.
sounds better to me...the ranch hearing up etc...
Yummy...👍
Thanks for liking Clint...
Yummy 😋
Thanks Bill....
What was the first ingredient? Corn starch?
yes...although if doing again i would have lightly oiled the potatoes and seasoned forst then starch
Thank you Amy for making him explain. I am a beginner cook too.
Neil you maybe right at this moment but you will pay later!
ahahahahha you got that right...
Smoker Pizza and now this ! You're killing me guy's JUST KILLING ME !!! : } : } secret seasoning is .....
hhahahah just playing around with some house spices....heck who knows
Pro Tip: Don’t season dry potatoes dusted in corn starch. Nothing else sticks but corn starch. Oil the taters abs season accordingly.
yeah spot on....
@wideglidebry what do you mean? Oil the taters then season then corn starch last?
Was that what the white powder was that he dusted the taters with? Corn starch or flower? Baking soda?
@@Savsal12 you need the seasoning to stick. The corn starch takes up all the available surface moisture on the tater, thus your seasoning can’t stick.
Therefore a light coat of oil is needed to get ALL the dry ingredients to adhere.
Next question to ponder… is the corn starch even worth it. I say no, but to each his own. I’m sure they taste great either way 👍🏼
good vid dood!!!
thanks Harry
Do you have a video on how you make the ranch dressing?
We do....Check out my Western BBQ Burger...
Neal... Do you happen to have a link for the small oval cast iron serving dishes you showed @ 07:03? Blackstone used to have some similar to these but I have not been unable to actually find them. I have one of the flat cast iron griddles like @ 07:04 but it is pretty heavy even with nothing on it much less with a bunch of food on it. I think Lodge may have the small ones but they aren't cheap.
I just updated the items in the links below...Your right not cheap....but like most things they last for sure
@@TheFlatTopKing Thank you so much for posting the link for the Lodge Cast Iron 16 Ounce Oval Mini Server dishes.
What was the white powder you put on the wedges? I’m assuming it’s flour?
Corn starch...it should have been added after the seasoning...
Okay King, do you par boil before you cut the spud or after? I’m new to the griddle cause I’m going to try these.
great question...i cut before....then par boiled....then drained
@@TheFlatTopKing Got it. Thanks.
When can we get some of your 'secret seasoning' to try?
Asking for...me.
Keep em' coming.
hahahaha ssssshhhhh dont tell anyone...ahahha just playing around with some things
Hey man where to get red white and blue hat?! Love it
Thanks Brandon...i am actually trying to get better pricing as we speak.,...i ordered several at full price and would absolutely hate to charge charge even more....i will let everyone know when we are good to go.....hahahaha
Neil The Whole You Tube World Now knows Your were Right this one time and you can watch this video over and over 🤣 🤣
ahhaahahha saved for ever...ahahaha
👍👍👍👍👍❤️Awsome
That might the first ever word....if so that big time..ahahhaha
Sign me up. I need that in my life
Absolutely
I was just wondering do you use the flame guards around the sides of your griddle? And should I get them?
I personally do not...dont even have em...i am protected by the house and vary rarely has it happened in 2.5 years...
@@TheFlatTopKing thank you I was just wondering if I should get them
@@TheFlatTopKing I was just wondering if I should pick them up thank you
@@toddbartel7789 now you may…. That’s completely dependent on some different things. I do know in our fb griddle group people have a ton of knowledge about them. Check it out. They can show pics and all kinds of set ups.
Do you par boil after you cut or before?
After I cut…
I have to say it looks awesome. I was wondering about that corn starch. I've taken it and added to flour when frying chicken as it helps to prevent gluten development making for a crispier coating. I always season the chicken first then the coating so I was wondering if it would be better to season the potatoes then add the corn starch. I guess with this recipe it doesn't matter as there is so much going on with the flavors. Now with all that being said my mind is on those taco bell copy cat crunch wraps you did. Not sure why, but it is. Of course if I tell my wife I want to make those she will be all over it with her spin on it. So far my Blackstone Grill used by her 10 times and me zero times. She will be the first one to tell you the grill works great though, In case anyone wants to know.
ahahhahahha hahahaha. hahahahaha now thats a good one....interesting....she's the griddle master for sure...
Maybe I missed it but what was the first seasoning you put on the potatoes?
The very first was just corn starch...then Just a seasoning blend I have been playing with....if your doing this dont add the starch till last...the seasoning will stick better,,
You got to put a cardiologist on a retainer. LOL me too
ahhahah speed dial....
2:38- Light or heavy tablespoon of what?? What is the white powder... you never said. 🙂
corn starch..but add it after you season..i messed up...the seasoning with stick better
👍
👊
She said you were right, on camera! How often does that happen?
hahahaha Thats only 2 times....yeah im counting
Neal, it seems you use the Blackstone more than the Pit Boss. Just personal preference?
Yes...just like most I like the banging and clanging...plus its about laziness...not moving things around...