Every Way to Cook a Potato (63 Methods) | Bon Appétit

hi I'm a meal Stanek editor-at-large at Bon Appetit and this is almost every way to cook a potato all right today we're gonna cook a whole lot of potatoes there are hundreds of varieties of potatoes out there when we talking about potatoes the primary distinction we make is between waxy potatoes and Flowery potatoes and this is what we're going to be working with today the good old-fashioned russet potato it falls into the flowery camp and it's super versatile you can get them everywhere and we're gonna see how many different ways we can cook it raw potato this is a russet like we talked about so it's flowery high in starch low and moisture which means it's a really good storage potato as you can see it still got its skin on it which is thick and tough and kind of leathery when you remove that peel the flesh is a nice even white it's very very firm to the touch very dense we're gonna just try to eat it like an apple see what happens oh my god that is not good it's incredibly crunchy really kind of dirty tasting really unpleasant I do not recommend juiced potato here we have a juicer we have a potato we're going to turn that juicer on and make potato juice well that is a tall glass of potato juice we're gonna give it a quick stir to incorporate it it's supposed to be really high in vitamin beat my bottoms up oh no it's so so dirty tasting I don't care how good this is for my hair and nails I do not want to drink potato juice this is gross baked potato first things first we're gonna take a fork and we're just gonna create some little holes for the steam to escape from then we're gonna drizzle it with a little bit of olive oil hit it with some salt and bake it directly on an oven rack at 350 degrees for sixty to seventy-five minutes there's our beautiful a handsome baked potato boy so one thing that I noticed here is that the skin is nice and taut and almost a little bit crispy and that's thanks to that oil and the inside is nice and steamy mmm it's very creamy very tasty this is kind of a blank canvas it's nicely cooked but doesn't have that much going on in its own twice baked potato we got a baked potato and now we're gonna bake it again we're gonna cut it open and then we're gonna scoop the flesh the potato out taking care not to mess up the skin we're gonna mash that up with a pinch of salt and some melted butter and then we're gonna pack those mashed potatoes into just one half and pop it in a 450-degree of for 20 to 25 minutes honestly a lot of potato cooking is just kind of about novelty but this is pretty cool looking hmm the outside of the mash part is lightly brown not crisp but great flavor and the skin is not quite as caramelized as I'd like it to be but this is definitely a delicious way to cook a potato salt baked potato in this method we're gonna use salt as a conductor first we're gonna take some kosher salt and then make a nice little bed for our potato nestled it in and then totally cover it then we're gonna pop it into a 400 degree oven for about 45 minutes all right let's bring it out of the salt first this skin feels very very dry but it's not really crisp breaking into it the interior is nicely cooked you know it's not bad but surprisingly none of the salt penetrated it at all so it's fine but maybe a waste of salt roasted potato so here we have a couple of potatoes that we've peeled we cut them in half and we toss them with a little bit of olive oil and salt and we're gonna roast these really simply in a 425-degree oven for 45 to 50 minutes so these were totally raw when they went into the oven we've got some good browning where there was contact with the sheet pan but the rest is kind of math there's almost a skin that's formed around the outside it's not bad the inside is fluffy and tender but the outside isn't very crispy I think we can do better boiled and roasted potato let's try this again same potatoes as last time but these we boiled in salted water first they already have a little bit more texture on the outside and they're fully cooked so we're basically just crisping these in the oven wow these look amazing there's way more color and it's way more uniform that's because these were already fully cooked when they went into the oven so they didn't steam as much which prevents carmelization hmm these are delicious super well seasoned extremely crunchy great potato flavor this is a fantastic way to roast a potato scalloped potatoes so we're gonna cut these potatoes really thinly on a mandolin and then layer them into this buttered baking dish with some cream a little bit of butter and those are gonna bake at 400 degrees for 60 minutes to produce a nice rich scoopable side dish these smell amazing you've got a little bit of browning just to the parts that were exposed either to the hot sides of the pan or the heat of the oven everything seems we cooked very nicely hmm that's delicious cooking them in a fatty dairy based medium produce a nice contrast to the starchiness of the potato on papillote so now we're gonna cook potatoes in a method called an papillote which is a French term that means in parchment we're gonna take our thinly sliced potatoes put them in the middle of our parchment olive oil salt we're gonna fold that up into a nice little package and then we're gonna pop that in a 400 degree oven for 45 minutes okay so you can see that the potatoes have kind of steamed in their own situation they didn't take on any color they're just kind of cooked through they're tasty but it's pretty much just a steamed potato this would be much more delicious if there were other seasonings in there that could kind of lend some flavor to the potatoes Hasselbeck potato we're gonna take a peeled potato and we're going to take a very sharp knife and we're gonna make thin slices all down the potato about 1/8 of an inch apart to create layers that will all crisp up individually I'm gonna salt it brush it with a little bit of melted butter and put it in a 400 degree oven for 40 to 50 minutes this is kind of cool it kind of looks like you took potato chips and then stuck them together and then that's not really what it's like at all the edges are brown but they're not crispy honestly this is probably cooler looking than it is tasting not my favorite way to cook a potato steamed potato we've got our boiling water we're gonna drop this potato right into the steamer basket close the lid and walk away there's really nothing remarkable about this from the outside it's nicely cooked but there's no salt at all and that's just not how steaming works it's not bad but it isn't bringing much to the table ironed potato we're gonna put the potatoes in a foil pouch with a little olive oil and salt and then just go to town with this hot iron let's take a look at what's going on inside mmm yeah those are not fully cooked I would not recommend this method instant pot potato potato goes in add some water to create steam seal it up and let er rip for 15 minutes on high now we're gonna depressurize and there's our potato let's be honest it's totally fine it's totally cooked but it seems like a whole lot of hassle when you could just as easily bake it boiled potatoes all right we're gonna try out three slightly different ways of boiling potatoes we've got one whole potato we've got another whole potato and here we also have some peeled and cubed potatoes so this first potato went into salted water that was already boiling these other potatoes went into salted cold water and we're gonna bring them up to a simmer these are all gonna take different amounts of time to cook and are gonna cook really differently a good way to tell if a boiled potato is done is if you can insert a sharp knife into it and meet no resistance so this is the potato we dropped directly into boiling salted water as you can see the potato started to break apart some and that's because when you put something this big and dense in already boiling water it's cooking from the outside in but it's it's definitely fully cooked but this middle part has cooked a lot less than this exterior here not ideal so this is the potato that we started in cold water and slowly brought up to a boil no bursting no exploding and that's because the potato was given a chance to come up to temperature along with the water you can see here the center part is nice and tender and it's pretty much the same texture throughout mmm it's very creamy has a nice density to it it still wants some salt butter a lot of things but this is definitely the most effective way to boil a potato that is ready for further embellishment later on finally here we have potatoes that we peeled cut into pieces put into cold salted water and brought up to a boil from there they look nice and evenly cooked hmm since we peeled the potato the salt that was in the boiling water was able to work its way into the potato and seasoned it a lot better than the other methods in the end though if I'm gonna make mashed potatoes I want a whole potato that's been brought up from cold tanned mashed potatoes now we're gonna try a few different ways of mashing potatoes and in each case we're gonna start with potatoes that we boiled using the up from cold method since we cooked them with our skin on we're just gonna wait until they're cool enough to handle and then the skin will just start to slip off nice and easy just like that all right when most people think about mashing potatoes they think of using a potato masher so they use something like this or like this not this mmm this I guess nope yeah that'll work at this point I'm gonna start adding some hot butter and milk pinch of salt keep on mashing till we get something relatively uniform so our hand mashed potatoes are mostly incorporated but still a little bit chunky the flavors good but overall the texture is kind of dense it's a bit rough but it's a nice rustic mashed potato preparation riced mashed now we're gonna make mashed potatoes with a ricer we're gonna load the pieces of cooked peeled potato into it squeeze the handle and these tiny little pieces of potato are gonna come out then we're gonna stir in some liquid fat and there you have rice mashed potatoes so with the ricer you start off with much smaller pieces of potato and it's a lot smoother and more uniform it's easier to incorporate the fat mmm really really creamy this is more of your restaurant style mashed potatoes it's just a little bit more elegant stand mixer mashed potatoes we mash them with a masher we mash them with a ricer now we're gonna try using a stand mixer with a paddle attachment to just see what happens so these potatoes got all kinds of blunt-force trama it has almost a dough like consistency which is what happens when potatoes get overworked yeah it's really gummy and you still have some chunks of unincorperated potato in there huge bummer food processor mashed potatoes we're gonna try this with a Cuisinart food processor we're gonna take the top off cut our potato into pieces put that in add a little salt and some hot fat and Wow there you have it some food processors and mashed potatoes so these look really similar to the ones we made with the stand mixer they have this kind of doughy sort of consistency it definitely seems a little bit better incorporated and more uniform oh it's so chewy and gluey and pretty hard to swallow this is not a good way to make mashed potatoes palms puree all right so palms puree is basically just mashed potatoes made with an ungodly amount of fat so here we've got a saucepan of hot milk we're gonna whisk in a ton of butter to make a smooth emulsion we've got our trusty ricer we're gonna rice these potatoes right into this hot melted butter mixture stir add a little salt and there you have it poms puree everybody this is definitely the most extra way to make mashed potatoes there's so much fat in them that they're almost horrible mmm it's incredibly delicious if you're the kind of person who eats mashed potatoes on special occasions only go for it if you're more like a once a week mashed potato person this might be a little much for your arteries Duchess potatoes so we've taken our mashed potatoes added a little bit of egg and put them into this piping bag now we're gonna pipe little individual mounds of our potato mixture onto a parchment paper lined sheet pan pop them into the oven at 425 degrees for about 15 minutes these are adorable they're fluffy little puffs of potato II goodness mmm they're delicious they're so light and airy and still have a little bit of a crunch around the edges it's very appealing microwaved potato man I hate this thing so much alright first we're gonna take our potato and poke it a few times to create holes for steam to escape a little olive oil salt and then pop it in there and nuke it for five minutes at high power then we're gonna flip it and then moog it again for three minutes to finish all right whole cooked potato no Chris penis and that's because the microwave kind of steams food from the inside out it's definitely cooked maybe a little overcooked hmm I mean look doesn't taste bad but it also doesn't taste remarkable the main benefit is that it's fast I guess pocket potato whole lot of disclaimers on this thing do not use in a conventional oven do not heat in microwave for more than four minutes do not heat on high do not expose to open flame and those are there because people did those things we're gonna put our potato into this pouch and nuke it for four minutes potato Express all right let's take it out I mean look this is a cooked potato it feels a little bit less wrinkly and weird than the regular microwave potato did and it was definitely fast there's kind of a funny flavor there it kind of tastes like the pouch very efficient but not really my thing tickled potato we're gonna start by making our brine we've got two cups of apple cider vinegar here some sugar some salt some black peppercorns and we're gonna bring that all up to a boil then we're gonna let it cool now we're gonna pour this brine over chunks of boiled potatoes and let those marinate overnight in the fridge mmm these smell great really vinegary and aromatic the outside of the chunks feel a little bit mushy and they've taken on a little bit of color from the vinegar a lot of the seasoning made its way into the potatoes actually very sweet salty acidic these would be great on a cheese board or a crudite plate it's fried potato who doesn't like a fried potato before we get into french fries tater tots and all that good stuff we're gonna take a whole potato put it in this deep fryer at 325 degrees and see what happens all right so this is obviously not the most efficient way to fry a potato it took forever the skin is really crackly which seems promising mmm well honestly it doesn't taste any different from a baked potato apart from that crunchy skin and it's a pretty inconvenient method all right so we tried to fry a whole potato not that great but everybody knows that french fries are potato royalty there are so many different ways to cut potatoes to fry them you got crinkle cut shoestring waffle fries steak fries but today we're gonna stick to classic thin but not too thin fast food style fries once fried french fries frying potatoes is a temperature game so we're gonna try a few different methods and see what happens so we've got our cut potatoes that we soaked in water to remove some of their starch we're gonna fry these first two batches just one time each this first fryer is set to 325 degrees and we're just gonna fry at that temperature until they're done this next fryer is not on at all we're gonna drop the cut potatoes in crank the heat and let it slowly increase until the potatoes are fried so these are the ones we fried all the way through at 325 you can already tell they're not super crispy they've got a lot of color on them but that's just because they took so long to cook let's try them hmm soggy greasy good flavor but a little bit mealy not what I'm looking for in a french fry so these are the ones that we brought up from cold oil they already look a lot crispier than the other version they cook through at a lower temp and then crisped up as the oil got hotter which is kind of cool mmm these are very tasty the interior is nice and creamy put a smidge leathery on the outside twice fried french fries now we're gonna make french fries the way that most restaurants make them which involves frying them once at a lower temperature around 325 so that they're fully cooked through and then again at a higher temperature around 375 to get them really crispy so our twice fried french fries are actually less dark than the ones that we fried just once but our nice even brown hmm these are so good the nice snappy immediate crunch and unlike the other ones the inside is perfectly creamy this is probably the best most reliable way to make great french fries frozen french fries now that we've established that the two-step cooking method is the most direct route to a delicious french fry we're gonna take things one step further first we're gonna take cut potatoes that we've soaked in water overnight blanch them in boiling water with a bit of vinegar until they're nearly cooked through then we're gonna fry them in a hot oil for just a minute and then we're gonna put them on a sheet pan to freeze them overnight after that we're gonna take them out and fry them in very hot oil directly from frozen it's a whole lot of work and we're gonna see if we can taste a difference honestly these look perfect and I can already tell they're super super crispy mmm these are by far the crunchiest and creamiest that we've had today tater tots making tater tots at home is kind of a process we're gonna take some boiled and peeled potatoes and grate them mix in some potato starch to help bind the mixture and some salt to season it all then we're gonna form them into the classic Tater Tot cylinder and fry them in 375 degree oven till they're golden brown look at those Wow these look great because we started with grated potato you have these craggy crispy edges they look fluffy and tender on the inside mmm these are actually so much better than the bagged ones you've got all the crispness of a french fry with the fluffiness of a baked potato highly recommended potato chips don't worry we wouldn't forget chips we're gonna slice our potatoes really thinly on a mandolin soak them in several changes of cold water overnight to get some of the starch off of them then we're gonna drain them Pat them dry and fry them at 300 degrees stirring them so that they don't stick until they're brown and crispy one of the things that I like about making potato chips at home is that you can take them a little darker than the store-bought ones mmm salty shatteringly crisp deep dark roasty potato flavor can't argue with that PUMS souffle so what we're trying to make here is something that's kind of like a potato chip french fry hybrid it's a French method for making potatoes that puff up kind of like a 3d Dorito what we're gonna do is cut this potato into thick potato chip sized pieces rinse them then fry them once at a lower temperature sure and then again at a higher temperature so they make a crisp little potato balloon and that did not work well here we have an attempt at pommes soufflé they did not souffle even kind of their floppy a little greasy not at all puffed they don't taste bad but it's kind of a disappointment tan fried smashed potato we're gonna start here with a whole baked potato we're gonna get some olive oil really hot in a skillet squish the potato gently to flatten it and then drop it into this pan and fry it until it's browned on both sides so this would definitely work a lot better with a bunch of smaller potatoes this one kind of broke up and because it was big there wasn't as much pan contact which means less browning and less deliciousness it's not bad good flavor from the olive oil but the ratio of crispy to creamy is not ideal home fries 1.0 home fries are a diner classic and we're gonna try them two ways first we're gonna take these raw cubed and soaked potatoes drain them and put them into a hot pan with a bit of oil or hopefully they'll get nice and browned okay you can see some nice browning on those edges but pretty much anything that wasn't in direct contact with the heat didn't get any color which is pretty unappealing they're not bad but the exterior is actually a little bit tough not crispy and they're pretty greasy let's try this again home fries 2.0 okay we're gonna try this again but this time we're gonna start with potatoes that have already been fully cooked in salted boiling water same deal cubed into a pan with hot oil until they're nice and browned okay you can already tell there's a bit more color and these definitely look crispy err mmm so much better the inside is nice and fluffy and well seasoned because they were pre cooked and they got a lot crustier this is a way better way to make home fries hashbrowns another diner classic we're gonna take these grated potatoes that we've soaked in water overnight wrap them in this clean towel and squeeze out as much water as we possibly can water is the enemy of browning then we're gonna cook them in a very hot skillet with vegetable oil until they are good and crispy so I can tell that there's gonna be a lot of cool contrast here between these dark edges and then these barely cooked interior pieces yeah you can really taste that contrast it's so good I want a runny egg and some hot sauce to dip this in palms Anna another Frenchie sounding thing the idea here is to make a buttery little cake out of sliced potatoes we're gonna heat a good amount of butter and a nonstick skillet dry out some thinly sliced and soaked potatoes and start to layer them into the skillet adding more butter and seasoning with salt as we go then we're gonna cover it so the potatoes steamed while the bottom side Browns flip it onto a plate and slide it back into the pan to brown the other side same any feek it's like a little potato flour mmm oh I love how crisp the outside is and how tender and buttery the inside is very elegant a stir fried potato now we're gonna make a version of Szechuan style sour and spicy stir-fried potatoes without all the seasonings that would usually go into that dish we're gonna start with julienned potatoes dry them off well and get them into a smoking hot pan with a little bit of oil we're not trying to brown them just trying to cook off some of that rawness we're gonna add a little bit of soy sauce and vinegar to season and we're done I love this dish these are just barely cooked with no browning to speak of and definitely no crumble enos or creaminess these are so tasty they have a really unique still snappy texture and great lu mami flavor if you see this dish on a menu order it dehydrated potato we've got a boiled potato here we're gonna slice it thinly lay it out on these racks and then put it inside the dehydrator and let it go overnight okay these are really light and really dry and flavor wise oh no no these are not supposed to be eaten this way gross George Foreman potato we're gonna take an already baked potato and really squish it to get it to close I mean it kind of looks like it was run over by a car it's actually kind of tough probably could have used more oil to get it crispier not dissimilar from our smashed and pan-fried method but kind of a little bit more annoying waffle iron potato we've got our waffle iron nice and hot we're gonna brush it down with some melted butter and then load in some potatoes that we've julienned and dried off the best we can close the lid and and hope for the best this is actually pretty rad it just looks like a big hash brown mmm you know this is surprisingly delicious but at the same time I don't think I want to haul out a waffle maker every time I want to make a hash brown rotisserie potato all right well for whatever reason we're gonna try to rotisserie a potato we're gonna make a little guide hole in it with a skewer and then I'm gonna try to load the potato onto this demonic looking apparatus without maiming myself a little bit of olive oil salt and around he goes meals-on-wheels I was actually too afraid to remove any of these metal parts so we here we are look it's tender throughout but it's also just about the most annoying way to basically bake a potato sous-vide potato first we're gonna load our sliced potatoes into a bag with some olive oil and salt and then we're gonna use this easy to operate vacuum sealer to remove all the it okay it's not alright okay great Thank You Veronica and then we're gonna put it in this water bath to cook at 190 degrees for about 30 minutes all right let's get these out of the bag these look kind of cool actually it almost seems like the olive oil and the potato liquid emulsified to form some kind of sauce Wow these actually taste amazing the rich dense and they're incredible on their own but they'd make an even better potato salad I was skeptical but honestly this is some of the best we've had so far dishwasher potato let's try it out potato goes in close the door and the secret code is Pro wash Pro scrub Pro scrub upper high temp wash all right good that works sorry I don't have a dishwasher guys oh whoa I can't see it my glasses are fogged up okay got it dishwasher potato I think it's maybe cooked it certainly doesn't feel cooked and that's because it is not cooked this is not a cooked potato three and a half hours in the dishwasher yeah I am NOT eating this it also smells like soap Broly potato truly I do not know why my director is making me use this weird made-for-tv device that is made expressly for cooking eggs and nothing else but here we are folks see what happens I guess oh oh don't know why is it like that now I have to get it out this is sculling well I hope you're happy rusty these are potatoes that were just warmed up in the Rolly yeah you know it tastes like mashed potatoes in plastic there's literally no reason to try to cook any potato product in this Carson device slow cooker potato I don't know why you would ever want to do this but we've clearly got a lot of time on our hands we're gonna poke some holes in it olive oil salt and then wrap it in foil before putting it in the cooker for five hours hopefully good things come to those who wait and it looks pretty unremarkable it's a little damp I guess it looks cooked inside mmm yeah totally fine but definitely not anything I'd want to wait five hours for air fried potato this is my friend r2d2 it's basically just a convection oven that takes up space on your counter unlike the convection oven that you already have we're gonna poke holes in our potato oil and salt and put it in here to quote-unquote fry at 400 degrees for about 40 minutes so the exterior definitely feels a little bit more crisp than your standard baked potato and it's maybe a smidge darker the inside looks pretty much the same yeah very baked potato II I can't see any reason to pull out one of these bizarre devices just to make a potato like this air fried french fries all right fine so a whole fried potato is not really the promise of the air fryer the whole idea is to make fried foods but with less oil so let's try out some french fries we're gonna oil them up salt and then pop them in this device for 20 minutes at 400 degrees so they do seem kind of fried but they also look pretty dried out hmm yeah they're not awful but also kind of weirdly desiccated not really my cup of tea grilled potato four ways they've all got a little bit of olive oil and salt on them we've got a whole potato wrapped in foil a naked potato some potato planks and we have a potato kabob they're all gonna take different amounts of time to cook so we'll take them off as they're ready hmm this skin feels crunching away that doesn't seem promising yeah looks really unevenly cooked inside and oh yeah it's super dried out I would be pretty bummed out of somebody served with this same whole potato but wrapped in foil this time this one looks way better probably because it was able to steam cook in that foil hmm if you were trying to cook whole potatoes on the grill this is a way better method but it isn't really distinctive in any way the exterior on these potato planks you've got browning but a little bit of that leather eNOS mmm pretty tasty a little bit dried out probably would have been better if we cooked it over charcoal all right let me just get these off the skewer you know because there's more surface area they actually colored a little bit more than the plank potatoes did hmm but also a little bit more dried out than the last ones this really doesn't seem worth it to be honest potato on a stick all right so I whittled the stick I stuck a potato on it and we're just gonna cook it over the campfire like a hot dog and see how long I can do this without asphyxiating oh and I lost my potato hold on somebody hand me tongs all right well yeah we're calling it all right so our potato on a stick didn't cook as long as we wanted it to but we'll see Lee God I'm gonna take this piece of stick out so I don't choke yeah it definitely does not feel fully cooked in it's pretty charred there is a part of this that did cook oh that's really bad it's pretty accurate and burnt tasting yeah not a great method ooh a smoky coal roasted potato three ways now we're gonna try out cooking potatoes directly on the coals of a campfire we've got a whole potato wrapped in foil and also one that's completely naked that we're gonna put next to it we've also got a foil pack of cubed potatoes that we're gonna drop right in here we're gonna come back in 15 to 20 minutes and see what happens so this is the one we put in totally naked and it's pretty carbonized ideal you would slip this skin off but it's too burned to do that it's definitely cooked hmm a lot less smoky than I'd expect and we wasted a lot of potato so less than ideal all right let's unwrap this bad boy see we've got a little bit of charring here the foil is pretty conductive but it also protected it from getting totally burnt the inside looks pretty nice it's pretty good this would probably be the best way to cook whole potatoes if you were camping all right let's cut open that foil pack okay surprisingly these didn't take on any color despite the fact that they were right on the coals it seems like they just kind of steamed in their own juices you know doesn't taste bad it would definitely be tastier if you throw in some onions garlic chilies or something like that to season them cast-iron cooker potato I think it's supposed to be kind of like a mini oven you open it up you put the potato in lock it and you lower it into the fire carefully that's gonna sit there for four hours okay this thing is really hot and lift off all right so we waited like an hour for this to cool let's open it up the skin is super dry and almost too tough to cut through the skin looks got husk like a burnt coconut shell or something let's try a little piece I guess oh just tastes like burnt potato skin not sure if we did this right but this is gross smoked potato all right we've got our little charcoal smoker we're gonna pop our potato right in there off the heat and that the low indirect heat and smoke slowly circulate and hopefully cook the potato this is gonna take a while and there's our hopefully smoked potato I can tell just by looking at it that it lost quite a bit of moisture being exposed to low dry heat for so much time but it is fully cooked hmm definitely some smoky flavor but it's kind of weird on its own it would be so much better mashed up with some butter or sour cream blow-torched potato all right you know the drill we got a potato we got a blowtorch we're gonna blowtorch the potato Wow that's getting really dark I think the aluminum foil might be burning which can't be healthy let's just call it the exterior is totally burnt the inside is still really really hard and uncooked there's a faint perfume of what I can only assume is vaporized aluminum yes sorry y'all I am NOT eating this car engine cooked potato we've got a handful of cubed potatoes in a foil pack little oil little salt fold it up and wedge it right in there then we're gonna leave the engine running for a few hours and see if anything happens all right we're gonna pop the hood and check out our potatoes well the package feels warm which I guess is a good sign yeah I mean they are slightly softer than they were at first but they're definitely not cooked let's see yeah I mean it doesn't smell like a car engine so that's good but yeah not cooked enough to eat electrocuted potato I am pretty terrified to be honest we've got these two metal leads and we're gonna spike the potato onto them this is connected to a gasoline-powered generator now we're gonna plug it into this giant dimmer switch we're gonna flip it on and then crank that dial all the way up to a hundred forty volts all right let's see if this is working and yep that's 140 volts all right I'm gonna stand back well it's starting to bubble in black and around those leads and smoke oh wow yeah something's definitely happening all right so let's just power this whole situation down if it's not cooked by now it's never gonna cook I'm not sure that 140 volts was enough to actually cook this potato it still feels pretty hard a little bit warm it seems like the only part that cooked was right around where those leads went in there's a little bit of blackening cut it open and yeah that part seems kind of a little bit cooked I mean it tastes like a cooked potato just that littlest bit it doesn't really taste all that different from anything else but it's pretty impressive nonetheless to be honest I'm just glad to be alive electrocuted pickled potato this potato has been soaking in a vinegar and salt water brine and we're hoping that it might make it more conductive whoa definitely a lot more steaming going on I think this might actually cook it let's power it down and check her out all right so even though this one was steaming more it feels just as warm as the last potato did oh yeah it's even more raw inside than the first one was honestly let's give that little cooked part a taste hmm it's saltier for sure and more burnt tasting but I don't know this whole thing was kind of a fail I think next time we're gonna need to use more power all right so we cooked a whole lot of potatoes a whole lot of ways what do we learn well for the most part the whole potato is a whole potato is a whole potato we saw the biggest difference between methods when we broke the potatoes down into different shapes and sizes patience is a virtue sometimes and you can't rush such a dense tuber also a lot of our favorite methods were actually cooked multiple times which produced the most interesting contrast thanks for watching everybody and if you have a favorite way to cook a potato that we forgot drop it in the comments

Channel: Bon Appétit

Views: 3,745,398

Rating: 4.7691994 out of 5

Keywords: potato, potatoes, every way, every way to cook, every type of potato, amiel stanek, amiel, amiel bon appetit, amiel makes, amiel makes potatoes, how to cook, make potatoes, making potatoes, cooking potatoes, cook potatoes, how to cook potatoes, how to make potatoes, best potatoes, best way to make potatoes, every way to cook potatoes, every way to make potatoes, fried potatoes, best potatoes recipe, every way to make, baked potato, cook potato, food, bon appetit

Id: hc3TEaT3WHA

Length: 33min 8sec (1988 seconds)

Published: Mon Jun 24 2019

Reddit Comments

[u/GreedyRadish]

I think it’s great that they mix in real cooking methods with silly jokes. Keeps the videos entertaining, and sets them apart from similar cooking videos.

[u/ComebackShane]

Boil 'em, mash 'em, stick em in a stew...

[u/phoephus2]

I actually like raw potatoes.

[u/AfroGinga]

Excuse me, juiced??

[u/Kurotabi]

Is this guy gatekeeping how I cook my potato? Obviously bias towards certain methods. MAYBE I LIKE TO MICROWAVE MY POTATO CHAMP OR EAT IT RAW.

[u/revantargaryen]

I love these videos

[u/stinger503]

Wait a minute, what’s a potato?

[u/Ludachriz]

I kinda hope someone finds a 64th way now

[u/ASmartPotato]

A literal mealtime video.