I actually greatly appreciated the fact you had a blank, almost stern face from exploring and analysing the flavours and execution when you took the bite, rather than an overdone TV-cook "MMMMMMM THAT'S DELICIOUS"
I always think if you want a good TH-cam cooking channel, look for a person in chef's whites, in a professional kitchen, talking and behaving in a natural way.
I love watching your videos. You are straight to the point. Honestly, I have never cooked or even attempted to cook these as I thought they were to hard. I followed you every step of the way. I have cooked them 4 times in the last week. You made it easy and simple. The family keep asking for them. I am almost at the stage of not needing to watch your video to complete the task. In all seriousness I appreciate the time and effort you put into making this video.
Hi Jack, it's Mike the seafood chef down in Kent. I CAN'T BELIEVE YOU & WILL. You're running one of the best restaurants up town while putting out these incredibly helpful cooking videos for us. Do you ever sleep Bro ??? Fantastic Fondant Potatoes. Your recipes help us get to next level cooking. Much respect & thanks. Cheers, Mike.
@@georgeprout42 Hi Man, it's Mike and thanks for your comment. Well, cover me with mustard and call me a weanie, but I sure don't understand your comment. Y'all have a good day. See Ya.
@@mikeflorence8655 Hi Mike, it's Mike the seafood chef down in Kent. I CAN'T BELIEVE YOU & WILL. You're running one of the best restaurants up town while putting out these incredibly helpful cooking videos for us. Do you ever sleep Bro ??? Fantastic Fondant Potatoes. Your recipes help us get to next level cooking. Much respect & thanks. Cheers, Mike.
I love fondant potatos. They really are so easy. A while ago I started making fondant Hasselback potatoes. The bottom part comes out so soft and fluffy, while the top comes out french fry crispy. They're like the gyoza of the potato world.
@@Khazandar Oh, my! You are right! They are filled with dumplings! Filled dumplings that are steamed and fried. Filled dumplings that are steamed and fried resulting in a part of the aforementioned filled dumpling being crunchy and part of it being soft. Part crunch and part soft a bit like the fondant Hasselback potatoes mentioned. Oh, wait, is that why I made the comparison.
I’ve gone through 4 of your videos in 1/2 hour. I can’t wait for the weekend to get here. Trying out a bunch of these recipes. Subscription earned! Like I’ve run into a good friend I haven’t seen in a long time. Can’t wait to visit you guys when I take a trip to Europe next year. Keep it up!
Yet another video of your to try at home. Since we're veggo's here, is there anything you'd suggest adding to a veg stock (maybe like shitake mushroom?) To give is a fuller flavour? Thank you in advance and also for this wonderfully channel and videos, your presentation is wonderful, factual and with appreciation for the art and practicality of cooking. Cheers mate.
A splash of soy sauce or a little bit of yeast extract (vegemite) may be just the thing. Maybe don't start with a pre-salted stock if you use those, though.
Great recipe and thank you for the video! I didn't know Yukon Gold Potatoes were available in England. Very common in the US. Will definitely be giving these a try!
...more tab. If the video isn't helpful enough the description, recipe, and time tabs are all there. This is the best put together "how to cook" video I've ever watched.
Great techniques, will definitely tey! I cook them at home, so unless for a dinner party, I don't cut them with the ring, hate to waste. I just flatten them. Thanks again chefs!
Really loved this video. I tested a sweet potato version of this last night with brown sugar in with the stock and topped with a whipped maple thyme crème fraise that I’m going to bring to my friend’s not-thanksgiving. 🤘🏼🤘🏼🤘🏼
Asked Chatgpt for a Japanese version without beef stock: Recipe with Umami Japanese Twist: Preheat Oven: Set the oven to 180°C (356°F). Prepare Potatoes: Cut potatoes into shapes (using cookie cutters or by hand), aiming for about 1.2 inches thick for even cooking. Sear Potatoes: Heat neutral oil (such as grapeseed oil) in a wide saucepan and sear the potatoes on both sides until golden brown. Add Flavorful Oil: Add 1 tablespoon of toasted sesame oil instead of butter to enhance umami while keeping it plant-based. Add Aromatics: After 2 minutes, add 2 thinly sliced garlic cloves and a piece of kombu (about 2x2 inches). You can also add a sprinkle of dried shiitake mushroom powder for additional depth. Cook until fragrant, being careful not to burn the garlic. Add Japanese Stock: Replace the beef stock with a flavorful Japanese dashi. Here’s how to make it: Combine 2 cups of water with the kombu from Step 5 and a few slices of dried shiitake mushrooms. Let it simmer for 10 minutes, then remove the kombu and mushrooms. Add a splash of soy sauce (about 1 tablespoon) and mirin (1 teaspoon) to taste. Pour enough of this dashi to cover about three-quarters of the potatoes in the pan. Simmer and Cook: Cover the pan and cook for 10 minutes. The kombu and shiitake will infuse the potatoes with a savory, umami-packed flavor. Baste and Finish Cooking: After 10 minutes, baste the potatoes with the dashi, cover, and cook for another 25 minutes, allowing the potatoes to soak in the rich broth. Check Doneness: Once the potatoes are soft and the dashi is slightly reduced, sprinkle a touch of sea salt and a pinch of white pepper. Optional Garnish: Before serving, top with finely chopped green onions, a sprinkle of toasted sesame seeds, and a light drizzle of soy sauce or tamari.
I was really hoping your methods were going to be a bit different. I see SO MANY fondant potato recipes that put the browning step first, and while it may be more "convenient," it really creates a substandard spud. Think about it, name any other recipe where the potato is browned first and THEN cooked? Most crispy/browned potato recipes are either going to be cooked first and then browned, or at the very least browned and cooked simultaneously. But hard-searing a raw potato is just silly and produces a leathery, parched surface that ends up doing you no good. Look up Walter Trupp's fondant potato method, and you will not be disappointed. I tried it once and it immediately solved all of my complaints from this food blogger method.
I made this and your mustard veloute chicken for dinner tonight, it was a lot of work but god damn it was unbelievably good. Part of it real is just to add more butter, forehead. The French are good at that.
I do duck fat truffle fondants that I serve with a dry age striploin over a mini charcoal hibachi. Sous-vide them at 185 for about 2-3 hours, then fry them. They are crack
@ It’s a valid point or I wouldn’t say it, people are hungry in my country and yours, I looked for another way to prepare potatoes and it isn’t going to be this one
Great call - very 70s - but they are really high up on my favourites too. As standard they are great but also good when turned into rissoles (yay Fanny Craddock) - what fancier cooks might call croquettes.
Oh fondants, stupidly easy to make :D I do these a lot for a person who wasn't keen on potatoes, these completely converted them. EDIT: You don't need to cut the garlic, no need to even peel it. Just crush flat with the heel of the knife and throw in the pan. Also, if you have issues with beef stock you can use chicken stock, works well.
A nice version of Fondant potatoes, and he's much better without the swearing. I did the Potatoes Boulanger, form this channel, in my cast iron pan a few days ago, and it was divine, just the dep golden colour as shown. Big thanks for that one!
Water is the enemy unless you're making Stock. You should have used more Stock instead of water. This is only the second video of yours I've watched and found what I consider errors in both. And I'm a hobbyist cook. But I do read a great deal from renowned Chefs from all over the globe and put it into action. That's why I'm here, to see if I can learn something new. I wish you the best though.
sucky part about folks in the US that only have big chain grocers is they often don't distinguish potatoes by variety, instead lumping many different types into Russet/Bakers, Yellow or calling all basically Yukon Gold whether they are or not, Red potatoes, or maybe fingerling or baby potatoes. Like if you wanted to replicate Joel Robuchon's famous potatoes and wanted to look for the "Ratte" variety he used...good luck. Then again, given how little it often seems chain grocers care about the quality of their produce, it shows. They'd say they stock what sells, but what sells is what Americans know and they're never going to know any better if what I described just now keeps happening. And it's not like we can just shop elsewhere as there's so many food deserts and areas where the only options are one or two big chains. If you're lucky enough to have access to things like heirloom tomatoes and named varieties of flavorful potatoes from local farms or farmer's markets, treasure them and frequent them all you can.
I actually greatly appreciated the fact you had a blank, almost stern face from exploring and analysing the flavours and execution when you took the bite, rather than an overdone TV-cook "MMMMMMM THAT'S DELICIOUS"
I always think if you want a good TH-cam cooking channel, look for a person in chef's whites, in a professional kitchen, talking and behaving in a natural way.
I love watching your videos. You are straight to the point. Honestly, I have never cooked or even attempted to cook these as I thought they were to hard. I followed you every step of the way. I have cooked them 4 times in the last week. You made it easy and simple. The family keep asking for them. I am almost at the stage of not needing to watch your video to complete the task. In all seriousness I appreciate the time and effort you put into making this video.
Hi Jack, it's Mike the seafood chef down in Kent. I CAN'T BELIEVE YOU & WILL. You're running one of the best restaurants up town while putting out these incredibly helpful cooking videos for us. Do you ever sleep Bro ??? Fantastic Fondant Potatoes. Your recipes help us get to next level cooking. Much respect & thanks. Cheers, Mike.
He’s not going to shag you you know
He’s not going to shag you mike
Bot
@@georgeprout42 Hi Man, it's Mike and thanks for your comment. Well, cover me with mustard and call me a weanie, but I sure don't understand your comment. Y'all have a good day. See Ya.
@@mikeflorence8655 Hi Mike, it's Mike the seafood chef down in Kent. I CAN'T BELIEVE YOU & WILL. You're running one of the best restaurants up town while putting out these incredibly helpful cooking videos for us. Do you ever sleep Bro ??? Fantastic Fondant Potatoes. Your recipes help us get to next level cooking. Much respect & thanks. Cheers, Mike.
I love fondant potatos. They really are so easy.
A while ago I started making fondant Hasselback potatoes.
The bottom part comes out so soft and fluffy, while the top comes out french fry crispy.
They're like the gyoza of the potato world.
Oooh I might have to try that it sounds great
@@iEditStuf It certainly does!
Gyoza are filled dumplings, though.
@@Khazandar That's right.
@@Khazandar Oh, my! You are right!
They are filled with dumplings!
Filled dumplings that are steamed and fried.
Filled dumplings that are steamed and fried resulting in a part of the aforementioned filled dumpling being crunchy and part of it being soft.
Part crunch and part soft a bit like the fondant Hasselback potatoes mentioned.
Oh, wait, is that why I made the comparison.
Always wanted to give Fondant Potatoes ago. Best guide oh how to do them ive seen on the internet.
Same here. I think I’ll finally give them a try tonight.
DO it, I make them every time I cook a steak, they are retardedly good. Take your time with them though.
Made these this evening. The steps are worth it. Amazing result!
Did you substitute the beef broth for anything?
I’ve gone through 4 of your videos in 1/2 hour. I can’t wait for the weekend to get here. Trying out a bunch of these recipes. Subscription earned! Like I’ve run into a good friend I haven’t seen in a long time. Can’t wait to visit you guys when I take a trip to Europe next year. Keep it up!
Nice vid, Jack. I was in Fallow for Sunday roast yesterday…excellent as always.
Thank you chef the fondant potatoes look fab, I will make these over the holidays.
This dish should be called: "MasterPiece On A Budget".
And also the resemblance with Paul Walker is astonishing.
Thank you.
I will be honest, I never even knew these were things that existed, and now, I absolutely MUST try them. Thank you!
Dir Sir, this is a wonderful channel, giving me ideas of what to cook in a new way. thanks for the effort and please keep em comin.. Love you guys!
Yet another video of your to try at home. Since we're veggo's here, is there anything you'd suggest adding to a veg stock (maybe like shitake mushroom?) To give is a fuller flavour? Thank you in advance and also for this wonderfully channel and videos, your presentation is wonderful, factual and with appreciation for the art and practicality of cooking. Cheers mate.
A splash of soy sauce or a little bit of yeast extract (vegemite) may be just the thing. Maybe don't start with a pre-salted stock if you use those, though.
Hi guys, awesome dish. Any chance you can either share a good stock recipe or even a video on a stock or two?
I will definitely make this .. I'm sure it will be fantastic. 👀✨
Thank you for sharing this wonderful dish ! 👏🏻
Great recipe and thank you for the video! I didn't know Yukon Gold Potatoes were available in England. Very common in the US. Will definitely be giving these a try!
Very nice. I will have to make these for the Holidays. I have a question. What Knife brand/model are you using when you're slicing the potatoes?
...more tab. If the video isn't helpful enough the description, recipe, and time tabs are all there. This is the best put together "how to cook" video I've ever watched.
Great techniques, will definitely tey! I cook them at home, so unless for a dinner party, I don't cut them with the ring, hate to waste. I just flatten them. Thanks again chefs!
Potato master class.
hey Jack, how would you prepare this potatoes for your MEP for the ala cart service?
30 minutes it's quite a time
Ok I havent watch thew video yet but if I know anything, the secret will be 50% butter 45% potato and 5% salt
I was seriously suprised by how little butter was used! Was expecting the same.
@@BetMadBread Ahh now that I see the video its fondant potatoes, mostly stock boiling
Really loved this video. I tested a sweet potato version of this last night with brown sugar in with the stock and topped with a whipped maple thyme crème fraise that I’m going to bring to my friend’s not-thanksgiving. 🤘🏼🤘🏼🤘🏼
Fondant spuds are my favorite and the are super easy to make.
What a fantastic channel I just came across. Thank you.
Looks fantastic. Thank you Chef!
Jack! Yes Chef! They look amazing, never eaten, let alone cooked these bad boys. Definitely on my to try cooking list! 🙂😋😎❤
Fallow is the bessst restaurant / cooking channel, hands down.
Really impressive, when done properly.
Most of us need to practise more.
Bloody delicious looking. Talented chef.
Salutations from Belfast Northern Ireland 🇬🇧
Great video, goes to show that it's all in the detail..thank you chef! 😊
I am booked for dinner on the 24th January, can't wait. Looking forward to sampling the menu.
What
So can you fondant any root vegetable like this? Like carrots and parsnips?
Please tell me where I can buy yukon gold in England?
A shop
Ocado do them.
My go to for Thanksgiving is usually pommes Robuchon or dauphinoise, but these look a hell of a lot easier and tasty to boot.
The correct amount of butter was used in this video
Too many E's
Oh Yeah 👍. Yummy yummy yummy . Excellent rendition.
Looks banging as always man!
Asked Chatgpt for a Japanese version without beef stock:
Recipe with Umami Japanese Twist:
Preheat Oven: Set the oven to 180°C (356°F).
Prepare Potatoes: Cut potatoes into shapes (using cookie cutters or by hand), aiming for about 1.2 inches thick for even cooking.
Sear Potatoes: Heat neutral oil (such as grapeseed oil) in a wide saucepan and sear the potatoes on both sides until golden brown.
Add Flavorful Oil: Add 1 tablespoon of toasted sesame oil instead of butter to enhance umami while keeping it plant-based.
Add Aromatics: After 2 minutes, add 2 thinly sliced garlic cloves and a piece of kombu (about 2x2 inches). You can also add a sprinkle of dried shiitake mushroom powder for additional depth. Cook until fragrant, being careful not to burn the garlic.
Add Japanese Stock: Replace the beef stock with a flavorful Japanese dashi. Here’s how to make it:
Combine 2 cups of water with the kombu from Step 5 and a few slices of dried shiitake mushrooms. Let it simmer for 10 minutes, then remove the kombu and mushrooms. Add a splash of soy sauce (about 1 tablespoon) and mirin (1 teaspoon) to taste.
Pour enough of this dashi to cover about three-quarters of the potatoes in the pan.
Simmer and Cook: Cover the pan and cook for 10 minutes. The kombu and shiitake will infuse the potatoes with a savory, umami-packed flavor.
Baste and Finish Cooking: After 10 minutes, baste the potatoes with the dashi, cover, and cook for another 25 minutes, allowing the potatoes to soak in the rich broth.
Check Doneness: Once the potatoes are soft and the dashi is slightly reduced, sprinkle a touch of sea salt and a pinch of white pepper.
Optional Garnish: Before serving, top with finely chopped green onions, a sprinkle of toasted sesame seeds, and a light drizzle of soy sauce or tamari.
Ok that’s my Christmas dinner potato dish sorted! They’ll go Gaga for it.
I was really hoping your methods were going to be a bit different. I see SO MANY fondant potato recipes that put the browning step first, and while it may be more "convenient," it really creates a substandard spud. Think about it, name any other recipe where the potato is browned first and THEN cooked? Most crispy/browned potato recipes are either going to be cooked first and then browned, or at the very least browned and cooked simultaneously. But hard-searing a raw potato is just silly and produces a leathery, parched surface that ends up doing you no good. Look up Walter Trupp's fondant potato method, and you will not be disappointed. I tried it once and it immediately solved all of my complaints from this food blogger method.
at this point i think you have a serious potato and sriracha addiction. nice video
I made this and your mustard veloute chicken for dinner tonight, it was a lot of work but god damn it was unbelievably good.
Part of it real is just to add more butter, forehead. The French are good at that.
These videos are fabulous
I do duck fat truffle fondants that I serve with a dry age striploin over a mini charcoal hibachi. Sous-vide them at 185 for about 2-3 hours, then fry them. They are crack
How would you substitute the beef stock for a vegetarian option?
Will do this tomorrow for Sunday lunch.
is salting the sauce at the end enough for the potatoes? or is the broth already over salted?
Yes Jack! Going to try these tonight. Thanks Chef!
Ok wow, that’s great!
Pro cook here, Great job on those. You got some nice knifes and skill as well.
Hahahahaha
Looks incredible! Gotta try it for my parents! Damn that looks good
The classic fondant potato in the modern setting, nice!
Beautiful.
Please never stop making videos
Anyone knows the knife brand? Thx!!!
You loved those spuds and they loved you back 👍 respect I'm hungry now 😉
I don't cook, but I love watching your videos. Is it weird? I hope it's not.
I really like your video chef,please keep doing POV Cooking.❤❤❤
Chefy touch😅Great potatoes.
You are my go to potato chef😊
It’s probably important which stock you use, something too salty will reduce and become overly salty by the end of the reduction process.
Looks absolutely fantastic!😊
Mr T collaboration is needee guys! Inspiring video as always!
mr t is not that skilled , imo
Mr T is a line cook not a chef, no need to collaborate making fast food
MrT wouldn’t waste 15% of the spud, 40 minutes? Pass
@@moemanncann895 Do you honestly think that your comment was worth anything at all?
@ It’s a valid point or I wouldn’t say it, people are hungry in my country and yours, I looked for another way to prepare potatoes and it isn’t going to be this one
Chef please pay homage to the oxo potato peeler! Without them we are nothing
If you know, you know
Looks yum will make tonight
Do you ever make Duchess potatoes? Those are my favourite 😋
Not yet! Good idea
Great call - very 70s - but they are really high up on my favourites too. As standard they are great but also good when turned into rissoles (yay Fanny Craddock) - what fancier cooks might call croquettes.
the problem with following all these for work is that the place you work at gets incresingly more busy and you end up doing too much work lmao
Aight, I know what I'm ordering off the menu at Fallow next ;) Thanks chef! :D
Yukon gold substitute?
So does this leave the flats crispy?
Good work 🙏🇬🇷👍
Making them right now
Oh fondants, stupidly easy to make :D I do these a lot for a person who wasn't keen on potatoes, these completely converted them. EDIT: You don't need to cut the garlic, no need to even peel it. Just crush flat with the heel of the knife and throw in the pan. Also, if you have issues with beef stock you can use chicken stock, works well.
Our gaff was waiting for your take on these. Noice wahn brahvah.
what happens to all the food scraps?
Wow 👌
I've got to stop watching your video's, I'm too far away to pop in for whatever it is I've just seen you cook and it always looks amazing.
Nice thing to cook late night
thank you chef
My favorite way to make potatoes, thanks for your take on it Chef!
The secret is good stock with lots of gelatin I'm guessing
anything without gelatin isn't a good stock
@@Nippelzieherel mismo caldo de huesos ya tiene gelatina la mantequilla le dará brillo
I’m curious…. “If your sauce gets too thick, you can just add a bit of water…”. Why wouldn’t you add more stock vs. adding water?
Salt
If you keep adding stock and evaporating it, the seasonings can get too intense.
amazing
I love that pan. What's the brand?
@@Dr-Loren is it a ceramic pan? Have some trouble finding it on their Website.
A nice version of Fondant potatoes, and he's much better without the swearing.
I did the Potatoes Boulanger, form this channel, in my cast iron pan a few days ago, and it was divine, just the dep golden colour as shown. Big thanks for that one!
Sour cream season recipe please?
Go to shop, purchase sour cream, open pot = done
Delicious! :D
“Easier than mash”
No mate🤣
Looks epic though👌🏻
In the most British thing ever he doesn’t put one bit of seasoning on this.
4:41 mans got the vice grip on the knob
What is 'plain' oil?
a flavourless oil
Who knocked the knob off the rational?
I wondered the same a couple of weeks ago
Why do none of the comments here make any sense?
How do you par cook these? There's no way someone orders pomme fondant and waits 30-40 minutes?
Hope I do it justice!
Looking Good. You can reduce the sauce in an extra pot after baking the potatos.
Why would you use an extra pot when you could just use the one he cooked them in? Stupid comment
@@vp5633 because u don't put the potatos on a cold plate but leave them in the warm pot.
@@trex70 lol what? What kitchen has cold plates..
@@vp5633 many
Nice, chef
Water is the enemy unless you're making Stock.
You should have used more Stock instead of water.
This is only the second video of yours I've watched and found what I consider errors in both. And I'm a hobbyist cook. But I do read a great deal from renowned Chefs from all over the globe and put it into action. That's why I'm here, to see if I can learn something new.
I wish you the best though.
Quote me next time and big chef won't know 💪
No
Nah you’re alright
can you do this with chicken stock instead?
sucky part about folks in the US that only have big chain grocers is they often don't distinguish potatoes by variety, instead lumping many different types into Russet/Bakers, Yellow or calling all basically Yukon Gold whether they are or not, Red potatoes, or maybe fingerling or baby potatoes. Like if you wanted to replicate Joel Robuchon's famous potatoes and wanted to look for the "Ratte" variety he used...good luck. Then again, given how little it often seems chain grocers care about the quality of their produce, it shows. They'd say they stock what sells, but what sells is what Americans know and they're never going to know any better if what I described just now keeps happening. And it's not like we can just shop elsewhere as there's so many food deserts and areas where the only options are one or two big chains. If you're lucky enough to have access to things like heirloom tomatoes and named varieties of flavorful potatoes from local farms or farmer's markets, treasure them and frequent them all you can.