(thunks)
(gasps) (triumphant music) - How's it going, guys? Don't worry, I know it looks
a little bit different. I thought I'd change the
camera angle a little bit. People hate change on YouTube. So, look, don't worry,
it's still the kitchen. We're all good (pants), welcome. Today, we are attempting
to make a giant French fry. One, because I had a
lot of requests for it. Two, because whenever I put the word giant in front of something
it helps me educate you more a little bit about the
normal size of cooking, which I tend to prefer a lot more. And three, because at
the end of the video, I might be able to use the
pun, a chip on the shoulder. That might be a UK based pun. But basically, it means that you'll be angry about something. I'm not, I'm kind of happy, cool. But I need to divert your attention to a video I have on the channel. I think it's called "The best chips ever" or "Fries", something like that. They are insane and taste phenomenal. Oh, my gosh, the crunch.
- Wow. - Oh, so good. Now, these are thrice cooked chips. So, you boil them, you then chill them. Because that kind of firms up, gets rid of some of the moisture, then you fry it just to give it a little bit like a glassy crunchy outing. And then, you finish it off with a second fry after it chills, give it a gorgeous crunchy outer (groans). Okay, now the cool thing about
making a giant French fry is we kind of get to use the concept. Well, I actually don't know. I'm making this up as I go along. But this is my theory, okay? In the middle, you've got like a pillowy, fluffy centre where everything
is good and Care Bears live. It's just kind of soft, but cooked potato. Within a mash, okay? This is a potato not an egg. But we then start to do the thrice cooked steps by chilling it. We're gonna the build the
mashed potato into a brick. Potato brick, with the brick done, these are hands, by the
way, we're gonna shape it. It's gonna get a bit like, ♪ Oh, my love, my darling, I hunger for ♪ Freeze, okay? So, we're gonna then do what the thrice cooked chips would be. We're gonna freeze it because if you put mashed potato in the fridge, it's gonna be all splodgy, okay? It could fall apart,
specifically if it's quite big. So, by freezing it, probably overnight, we should end up with
a nice slab of brick, which will also stop the moisture. And then, it's the scary bit, which is when we're gonna fry it. I'm not entirely sure how
I'm gonna do that yet. We'll worry about that
if we get to that step. And that, children, is your
goodnight bedtime story. Let's go to the shops,
and get some ingredients. (lighthearted music) The funny thing is, I think
the potatoes makes this the biggest one ingredient
recipe I've ever done, if you exclude the oil. I'm gonna need a whole
bottle of ketchup, I reckon. (lighthearted music) This basket is deceptively heavy. (grunts) All right, let's go home. We are back from the supermarket, and we have got, cha ching,
King Edward potatoes. There are five kilos of that. They're a really nice
sort of floury potatoes. Actually might not get
rid of too much starch, 'cause I kind of want
this to bond together. I did mull over buying some eggs because that could help bond it, but we don't want to put eggs in fries. We just want this to work as is. All right, we got some spud peeling to do. Oh, yeah, these are pretty
good, there's no mud on them. But I'm still gonna wash them, so. (potato thumps)
(laughs) It knocked the tripod, hang on. We do the five second rule
in this house, all right? We're definitely gonna wash it now. We'll peel this off,
get it nice and smooth. Actually, I did have an electronic gadget where you can mount it on
there, press the button, and it peeled the potato,
but it was terrible. So, we're gonna do it manual for the guns. The problem is, I don't
really know how much I need. But you seen me peel a potato before, so just imagine this scene about 20 times. (energetic music) Look, a mountain of potato skins. They're done (chuckles), oh, that hurt. Yes, a mountain of the skins,
they're all in this tin. And as we are using the
roasting tin as a template, I think we're gonna have enough. Obviously, there's gaps there. But we just want it to be along there. I want it quite high and chunky, which we should be all right. And not only that, I have cleared space
already in my freezer. No, I haven't completely (laughs). I put the ice cream back
in 'cause it was thawed. But other than that, we'll get the ice cream tub out of the way. And that will be a dedicated freezer shelf for our potato brick. (laughs) A phrase that I never
thought I would ever say. As you can tell, the dogs
are very, very excited and alert for this one today. This is the biggest sauce pan that I have. Hopefully they'll all fit in there, and we'll get water around the rest of it. (fun music)
All right. This is gonna cook a lot slower than this. So, once we've got a fair
bit of water in there, I'm gonna slice 'em up. Missus Barry actually suggested
making the potato brick, and then baking it for the first part. But I've got this fear that we'll brown the top like a Shepherd's pie, and you try and flip it,
and it'll still be mushy. So, we're sticking with
the fry method, all right? I'm always interested to know
how you would've done this. So, if you've got an idea
that you would've used, a method, do let me know down below. (knife taps)
(grunts) Flame on, and I'm just
gonna keep my eye on this, and make sure it doesn't bubble over. Can't guarantee that, but I'm
gonna soften these potatoes. There's no butter, no
milk, any cream going in. It's gonna be like a
very bland mashed potato. We might season it, yeah, we'll season it. But that's it. It doesn't look like it, but this could be part of a massive chip. A little update, folks, these potatoes have been a little bit stubborn. They're taking a long time
to get up the heat here, but hey, taters gonna tate. I also just tweeted this, look at that. Power drill to peel your potatoes. I did use a power drill once
to make a homemade McFlurry. That was a cool video.
(eerie music) Actually, Kaylee Joyce
has just tweeted me, "Oh, my gosh, if you're
actually peeling them like that, "I need to see this." We've got a bit of time. I've got a new drill bit that
I've never used, hygiene. But do we go on hammer, screw, or drill? On that tweet, what I didn't like was the guy was leaving
the top bit like that. He was leaving that 'cause
going into the drill, he couldn't get that. So, I think I'm just gonna
do the top and the bottom, just a little bit like that to help it. (drill whirring) (laughs) I've got a bit too deep. I might need to, there we go. (drill whirring)
(laughs) All right, I've just done the video 'cause I wanted to prove
that I was gonna do it. But look what it's done, it's created little
potato earrings, amazing. So, for reference, this is on number one, the lowest setting. And basically, just a
screw driver setting. Oh, no, oh.
(drill whirs) (laughs) Oh, oh, oh, oh. We might need to go a bit faster. (drill whirring) It is sort of working,
it's a bit weird though. (drill whirring)
(laughs) I'll tell you what, it's fun. Nah, I think there's a
bit of potato on the lens. Sorry about that, all right. So, the potatoes are now
simmering, which is good. And I love how the next time I'm gonna look at my drill bits, and be like, oh, yeah, I
used that on some wood. I used that on a wall
and potatoes (laughs). The potatoes are done, oh, yeah. I don't know why I'm still
cooking them actually. We'll take them off the heat. That is gonna be insanely hot. That is steamy (laughs). So, I'm not gonna touch
it 'cause it's red hot, as you can see, but they're breaking up. They're nice and soft,
they're still floury, which I think will kind of help it bond. Yep, that is a steaming pile of potato are ready to be mashed. Wanna season your mashed potato but can't be bothered
to use your other arm? There's a gadget for that.
(whirring) Oh, just don't mind any. Oh, yeah, sprinkle some
flake salt on there, mash. (laughs) I'm gonna get scalded, wow. Just mash your potato, guys. This may look like a massive steaming bowl of freshly mashed potato, gradually smoothing the face
that helps me focus my camera. That's because it is. All right, guys, I've just had some lunch. And it has been two hours. The mashed potato, oh,
my gosh, is cooled down. Some of you probably don't know the TV show Bodger and Badger. There was a guy, "All right, Badger. "I just like mashed potato." And he's a badger, he
actually died recently. Sorry about that, they just basically made a show about a badger and
mashed potato, it was great. But anyhow, let's make a French fry. Also, at the back of the freezer, along with the peas, I found-- Remember the Arctic roll
video I did ages ago with the Ben and Jerry's ice
cream that sort of hack thing? (laughs) Oh, the chunks of peanut butter. Oh, yes, I've got some left over. So, I might have a little
nibble on that in a bit. All right, let's bring out the old Bodger and Badger moment. Oh, Bodger, I'll tell you what. I can't wait to get this potato, guy. Look, just to show you,
let me take the ring off, as well, for hygiene hands are washed. Cold mashed potato does
actually mould pretty well. Look, I've made a little potato (laughs). And let's make a big one. This is cool, look at this. If there's a good amount left over that I haven't put all of my hands on, the kids will have bangers
and mash later for tea. I believe bangers and
mash is called bangers because that was the noise, bang, it used to make in the pan when the sauces were
cooking, all right, guys? I'm full of useless facts like that. Look, you can see how well that's forming. See, oh, whoops, as you can see, you could like plaster your
walls with that, imagine that. Look, you can see the
smoke still going off it. Oh, my gosh.
(lighthearted music) I almost feel the ketchup
cake should've had like mashed potato frosting on it as well. But we are done. It's time to put our potato
slab into the freezer. All right, well, a full on day of making that giant French fry. Finger crossed it worked,
I really think it will. Just need to think about-- Where are you going (laughs)? The fire and safety health thing, about like with the oil tomorrow. But I'll worry about
that, you don't have to. I'll ketchup with you tomorrow. Good morning, folks,
I hope you slept well. Look, I've got long
sleeves on because danger. It is gonna be quite dangerous. But don't worry, I've spend the night doing Bodger and Badger impressions. Oh, Badger, I don't know what to do about all these mashed
potatoes in my face. Oh, it's a mashed potato, isn't it? That's basically was
Bodger and Badger was. Except there's a badger that had a spoon of mashed potato, okay? Ta da, hello, hello, Mc-fry (laughs). This thing is very cold,
it's still thawing out. It's heavy, as it's thawing, there's a little bit of moisture that we need to make sure we get that off. With the oil, that is not gonna be good. But this is a pure brick of potato. So, it's definitely
out of the freezer now. The main thing we wanna do is seel in that soft mashed potato. So, we need to get a layer all around it. Kind of the principal of
the thrice cooked chips. I had this really crazy idea where I could take the chip, right? To a fish and chip shop
and shove it in the fryer. All right, lads, put that in
your fryer for me, would ya? But I think some of you guys, although that would be an
amazing twist to this tale, I don't think that you guys would be like, no, it's not homemade, all right? 'Cause that would be the easy, and maybe, less dangerous
thing, for me, way out of this. Because, trust me, although
we're having some fun, this is gonna be dangerous. I put out a tweet earlier
going, what should I do? I was mulling it over about
putting it in a pan of hot oil, like halfway up, dunking
it, letting it cool down, flipping it, and doing that. That's my personal preference. But some people that
seemed experienced in this, some former chip shop fryers,
actually said don't do that. The more oil, the more dangerous it is. So, do my other idea of sitting it in a roasting tray and flipping it over. So, to make that possible, I probably wanna get
myself some decent gloves. So, we're gonna head to a
hardware store right now. Random fact for you that
I found out last night, Michael Jordan, you know,
the guy from trainers. Oh, I think he was all
right at basketball as well. He's got a restaurant that actually serves giant French fries somewhere. Yeah, not as big as this one though. (fun music) Welding gloves, but I think
these might absorb the oil. What about these like Doc Brown gloves? Yeah, I'll feel like Doc Brown. I think I'm gonna double glove it, guys. I'm gonna get another pair just in case. A trowel might help flip this thing. Actually, I think a taping
knife would do quite good. I need more than one
because if I just have one, it'll flip and splatter oil, wouldn't it? All right, a chap, now
called Rob has saved my life. 'Cause he thinks welding
gloves are more heat resistant. I've got your recording. Do you mind telling me, why
should I have welding gloves? - I think you should have welding gloves. The ones that you chose before,
I think would've melted. - [Barry] Yeah. - Whereas, these ones. - [Barry] Yeah, that's right. I see.
- Yeah. - He's smart, I'm not (laughs). So, Rob just said to me, "Why don't you just bake this thing?" And last night, with some of
the left over mashed potato, oi, Badger, oi, Bodger, I tried it out. It was okay, the colouring was uneven. It didn't feel like Christmas. And it'd cook in the centre. So, when I try and lift it out of the pan. Here's the equipment I've got. We've got the pan where
we're gonna submerge the oil and warm it on the hub here. This spare try is where, hopefully, I can lift it and move it, if I need to. Over here, we've got the gloves
and stuff I just collected. Kitchen towel, gonna probably
need that quite a bit. And also, a bowl of ice cold water in case things get a bit crazy. Hopefully they won't, this is serious. (eerie music)
Here we go. So, we're gonna try and
get enough oil in it, ideally as little as possible, but enough to submerge and
cook sort of half of it. So I only need to flip it once. I mean, if I keep it shallow like that, I could flip it four times, couldn't I? Why am I thinking about this
now, and not ahead of time? Hang on a sec. Yeah, let's do that,
let's flip it four times, so there's less oil and it's shallower. Health and safety. All right, so we've got
a flame under there. And a flame under there. So, remember, this thing still needs to thaw out a little bit. But that's good because
that'll help crisp the outside. I'm not sure if I'm gonna
do it twice or thrice. Hey, ideally what I wanna
do is get an initial crust, let it thaw out for another
hour, and then finish it off. But I can completely brown it, and then warm it through in the oven. Either way (whines). All right, some bread, let's
see if this oil's hot enough. (gasps) Oh, yes, it is. All right, safety first,
additional poncho layer. These gloves are here,
welding gloves about to go on. I'm gonna dunk one side
in and see what it does. Can we just reflect and take a moment? And if someone knocks on the
door with a parcel right now, (laughs) I have to answer the door. Right, I'm being serious
now, that's my serious face. (intense music) Just one end.
(intense music) Just gave it a little dab. I'm gonna do it every
other side, all right? Remember, guys, what we're looking for is a really good seel. ♪ I used to be a great tower ♪ ♪ Oh, no, you see, oh ♪ I think we're gonna have to go all out and fry it right through, and then warm it through in
the oven, I'm happy with that. But you can see we're
getting nice browned ends. (thunks)
(gasps) That is what I wanted to
happen, but not as crazy. A little bit of potato on my
hands, but it's going well. (oil crackling)
(gasps) Well, guys, despite my
tools, it's actually safer, because it's so solid, to
check it with my hands. This might be one of the first ones where I ever will say
do not try this at home. I always wanted to say that. - [Becky] What are you doing? - Don't worry about me, you
have chosen the best time. Oh, my gosh (grunts), best
time to come home from lunch. My memory stick just run out. But I've made a giant French fry. And this is dangerous, so stay away. - [Becky] Is that hot oil? - Yes, everything's
under control (laughs). - [Becky] You've made a giant chip. - [Barry] Yeah, I think. - [Becky] Wow, that's cool. - I'll tell you what,
it's soaking up the oil. - [Becky] You look like
you're wrapping up a baby. - You have no idea how long that took. My memory card, like ran out. And then, I'm like, well, this oil's hot. This thing is gonna cook,
and it's like a little baby. It's my baby. - [Becky] It is like a baby. Wrapping it up in paper
towel to keep it warm. - (gasps) I think we've done it. It started to perish quite a bit, so I think it's softened
and thawed out anyway. We're only cooking it twice, sorry. It looks good though. Despite the hard edge on the chip, I've got a feeling it could
just like disintegrate (cries). Do you want my dip (laughs)? (grunts) Look, guys, I have
got a chip on my shoulder. I'm gonna slice this up
and dunk it in me ketchup. Yep, that's a pretty big chip. (laughs) Go on (laughs), yes. It is tempting to dunk that whole thing. But I think this is more than enough. (laughs) Oh, my gosh. It's warm, it's cooked through, there's no frozen bits in the middle. The crunch, wow. It needs a bit of salt and vinegar. Oh, one absolute mash up, excuse the pun. This video has been wow. Well, there we go, folks. Don't forget to check out the rest of the giant food playlist. And have a Barr-athon and watch over 1,400 videos here on the channel. We survived, if you do
try this, be careful. Maybe try it in the oven instead, or some sort of barbecue
outdoor frying device thing. Got a little scary, but
we survived, bye bye. ♪ Check your level player ♪ ♪ No matter what you start ♪ ♪ The kitchen's for me ♪ ♪ Moustache, goatee, maybe or three ♪
