Pastry Chef Attempts to Make Gourmet Tater Tots | Gourmet Makes | Bon Appétit

there has a personal vendetta to settle with this spoon correct there's no she's not doing this for any particular reason for the episode she's just doing the gun how do I do it I would go hey everyone I'm Claire we're in the v8s kitchen and today I'm making gourmet tater tots this makes it look like I've already made them and that's mine and that's the original because there are very technical plates yeah right I'm done I don't know of a single person who doesn't unequivocally love tater tots myself included it's the perfect food what is more delightful in the world meditator Todd of all the gourmet makes in history there's no difference in enjoyment when I'm an adult as when I was a kid there's still as incredible as ever first of all potato one of the greatest foods in the world so versatile so delicious so satisfying and then a Tater Tot might be one of the finest expressions of potato people say tater tots to mean all different brands but technically a Tater Tot its trademark of all right Oh potato company a Tater Tot is shredded potato I don't really know I don't know I don't know how they make them but they're somehow bound together and fried in little tiny nuggets there it's so good I mean they look the same frozen so that kind of makes me feel like in the tater tot factory they're more like par fried but they also at the same time hold together so well they're also uniform they're just so good it's like the perfect amount of like crispy outside crunchy soft kind of creamy inside or just I I really want to eat some can I go get some ketchup I cannot eat these without heinz ketchup I love ketchup so much they're perfect a pervert it cannot be improved upon we should just everyone take a plate and go home tots tater tots whatever created yes great like I could probably eat in one sitting maybe like 45 tater tots they're so good so fascinated it's like these like weird pebbles of like harsh at Alma whatever the binding is is incredible what's more delightful than a fried potato nothing you know what any of these in two days oh you think so yeah all right yeah casserole what is the casserole then you just potato toss on top I think it's traditionally frozen mixed vegetables really we could like do all scratch if you make the filling yeah that a deal yeah okay oh I love this idea so you can see that there are distinct shreds of potato and a really thin even golden crust I think barrel is a good word to describe the shape they are kind of cylinders but the cylinders actually seem to have a little bit of dimension to them like there's sort of a flat side it's not totally round cross-section if that makes sense they clear this off because it's too annoying to reach around these bags to eat them you made these no what we started like five minutes ago oh I don't know because they're original the two plates is throwing every single prison off here's just a wonderful about tots there's a whole world inside there's a lot of textural variants yeah the inside of the time you know I go look for tots almost every day daily in the cafeteria mm-hmm potatoes are fascinating they're so cool so now tots I'm gonna take some measurements the length is three centimeters the diameter in one direction is two point one centimeters swimmers can call it two centimeters that's it that's all it mentions right I want to try taking one apart and separating out some of the pieces to get an idea of particle size there's pieces like this that are a larger piece and then there's also this size which is much much smaller I feel like the pieces are shaggy so that there's they're not smooth like if you were to look at this up close it would have a very irregular texture you can sort of see that there's a coating the coating more it is a very sealed exterior time for my favorite part reading the ingredients potatoes vegetable oil blend boy bean and cotton sea salt yellow corn flour dextrose sodium acid Myro phosphate and this is to retain natural color close parentheses hydrated onion sodium acid sulfate actual flavor there's a lot of interesting stuff there it's fascinating to me that there are things I've never heard of that we have in the Athenian gourmet mix we've never had any kind of compound start with the prefix pyro is to retain the color potatoes when you grate them I think it's an enzyme there's an enzyme in them that immediately makes them start to turn brown so make sense that they're putting something in here to prevent browning I would love to find out more about how they're made we're gonna go over to the computer and do a little bit of research go along dan no I'm just kidding no no don't no don't I'm gonna hit the light do it that's too close to the computer what if I hit the light no Joe oh you're throwing it back at me what is the internet not working Oh Wi-Fi there we go tater tots or just top created in 1953 when orida founders we're trying to figure out what to do with leftover slivers of kind of potatoes they've chopped up the slivers added okay chopped added flour and seasoning then pushed the mash through holes and sliced off pieces of the extruded mixture and the stalks were born all right I mean that pretty much tells me how it's made eater tots have appeared on the menus of some of the finest restaurants in the Oh like chef David Kinch is three Michelin star rated Manresa in Los Gatos California and make them fancy Tater Tot sometimes I called home is on tape okay so that's David Kinch famous chef and that is the potato preparation that I was gonna make he said palm pie salt I think is when he's and I don't really know how to spell that so I'll to do some research but this is this is good stuff right here okay hyacinth that's what he's saying David Kinch pump is also its fancy name is Pompeii don't people remind you of tater tots so this I'm just using regular russet potatoes next thing I'm gonna do is create the potatoes well so he is poaching raw potato in duck fat and then the starches are coming out that they get that gummy texture paison tater tots and stairways some people said that was cheating but I don't think so I like the idea of approaching tater tots using sort of a classic method based on sound potato cookery if that works I think it could be a really neat way to recreate like your classic orida Tater Tot on vacation I'm hoping to come back not sleep deprived having read several books having not looked at my phone or a computer for a week and just completely born again [Music] vacations so great I had taken vacation in so long you know we didn't really make it a priority vacation otherwise we'll never do it that was my problem I feel great I want to go back take me back I remember where we left off so I can kind of get started right away I'm gonna go for it I think the whole way through David Kinch cooked his potatoes in duck fat I'm just gonna use oil the potatoes are in water because that prevents oxidation sweet brown and rotas helping me put together the shredder on the food processor there we go I'm only using oversized kitchen tools today I've decided does it make me look very small is it so big so this is you take the blade out and it has this little connector piece that goes down or the blade connects and this disc spins and it's a really super fast shredder by the way I feel like I should say something about potatoes which are that potatoes are one of my favorite foods and in fact in my mind one of the most amazing ingredients could possibly work with so I think after I shred them I'm going to pulse them with the blade and the food processor to break them up a little bit and leave some larger and then give some into smaller finer bits they're amazing and they're so delicious and they get crispy and they're creamy fluffy you can puree them fry them roast them they're so good I'm gonna put the potatoes directly into the oil so they don't continue oxidize maybe a tiny bit of garlic to make it a little more savory okay so I'm gonna go grab some rosemary because it tastes so good I think that actually that particle size looks pretty good I'm not really basing that on any actual person knowledge okay so I'm gonna get this on the burner french fried potatoes roasted potatoes boiled potatoes I love a boiled potato so much it doesn't look like much but things are happening there's little kind of slow fine bubbles happening all around and the texture of the potatoes is changing you can see that they're going translucent the French really do great things with potatoes they do palm bulan share that's a classic one and what I remember from the video is that idea I do want to actually fully cook the potato I maybe just wanted to have the tiniest hint of that kind of raw starchy texture I kind of feel like maybe it's almost done there's roasted potatoes there's boiled potatoes which I love boiled potatoes parsley potatoes just like peeled boiled like creamy potatoes with butter and parsley it's also good baked potato french fries I'm gonna check on the doneness of the potatoes it is super gummy considering there's no salt he's pretty good you can see that how they are is like clumping together cuz they're just so sticky in fact much stickier than I kind of imagined they would be are you gonna try introduced like another dip to the system so the equation I haven't thought about it actually oh you know what is amazing there's this place in Philly called chicken Pete's Crab fry but they do it with a couple thing of white cheese dipping sauce that's like American cheese cheddar and maybe Monterey Jack I don't want to speak for them I don't know what they're provide proprietary blend is okay but it's so good were you looking to it at all the goods in it yeah okay thanks Lanie okay okay these are gonna continue to drain they've already released fair amount of oil and in the meantime I'm gonna pluck out the garlic and stuff the garlic is just there for flavoring the oil it's not gonna be in the time Claire oh what's the name the 45-second since I've last seen uh-huh I've just read an article about how this person like went on a mission to find out what the cheese sauce was mm-hmm it's just American cheese and water to thin it out what you've melted American cheese and water Wow I love a recipe like that one ingredient it would like a look at it like all it's just like one big ball of sticky potato Wow I thought it was gonna be maybe a challenge to get it to hold but it's really so sticky I don't want to shock anyone with the amount of salt that I'm gonna use but I want to be generous I'm excited too got me some what kind of casserole oh my god that kind of cast me yeah okay okay cool well you can say it I can say thanks I'm gonna cut this into a grid and then I'll have like little rectangles I'll just have to wait and see what the texture is like after they chill this is gonna go into the fridge OOP just shocked myself so uh I'm working on my job while also trying to make some petite or top Katsura I've got some short ribs over here I'm going to sear it in here and then deglaze with some beer it's gonna get a bunch of cremini mushrooms so these guys are gonna sear up get nice and browned traditionally Tater Tot Casserole is cream of mushroom soup and ground beets or stepping it up a little gourmet Tater Tot Casserole the mixture is cool I would say it's cooled it's super firm one thing that I'm not totally pleased about is the color because the inside of a top it's pretty bright white and these potatoes have started to take on a gray tone I kind of thought after coming out of the oil they would all be so coated that they weren't gonna further oxidized but it seems like they are really never seen anything like it it's really neat kind of has like a wobble and it's like really solid like it springs back I'm wondering if I'm gonna have a hard time forming it but let's see I'm gonna cut it into a grid roughly tatertot size seems like okay pretty even number out of all of these now that I've cut it into portions I'll weigh each portion and then I'll have an easier time forming them because I'll be uniform feel like there's gotta be a quicker way to get these into nice even cylinders it's still not quite long enough what it's potato dick got arms and no really enticing I wonder where they put to those to keep them oh it's some sodium acid pyrophosphate I have some in my pocket why don't you ever in every kit everything every kitchen has some of that I'm sure they're delicious look I'm just gonna get through this test I'll deal with the color later I need a form this is annoying I want to do this anymore I don't know what I'm looking for I'm just trying to see what we have to spark some kind of an idea I'm hungry I think it's time for lunch do we have funnels fun oh yeah I won't destroy it okay Oh can I come in hold onto it for a second oh nice Troy it right no I probably I promise but that's a good size the only thing is I wish it was more cylindrical it's kind of tapered I also do kind of want to destroy it you might just one gavagai one inch yes why didn't I think about that I know make it hard what Gabby you're so smart no all the time truly I'm gonna test if this is the right size so little bit narrow but I think it's gonna work I think this is like kind of perfect so I'm gonna go back to the pieces that I already formed I wish that I had some kind of piston to push it through Gabby where did you put the other one okay thank you I wanted this is I needed to destroy this oh no I don't think it's gonna work just bend it back and pretend like nothing ever happened no one say anything it's fine no okay oh I have an idea I already use this once today let me just see if I can do this without sawing off a piece no I can't quite I need this off yeah we do we have a handsaw oh we have all these new equipment we got whoa one day everybody would understand there's so much stuff out if anyone's watching who's in the tool industry we need new tools look at this thing this thing's older than clay play this battery they really make this thing work why isn't this going on I broke it what's what's happening here aha okay oh hi Billy I need your help really what's good well just gonna ask you what you thought of this but my god that sounds fun I'll try it yeah definitely get oxic in addition so Oh it's basically water okay it's delightful I want more line wait don't go anywhere I'm okay I'm in the tightness and then clamp just to keep going there has to be a better way to do that I'm a lefty by the way oh my god this into be so easy [Music] that was so fun and easy I think this is like my thing no now that I tighten this how do we get it off you just spin it the other way I know but it's like really there there's a rhyme about it no I know but here's the thing I've said this many times it goes in a circle there's no left or right it's clockwise counterclockwise I know I never understood that to be honest we mean it's like the best thing ever I don't want this on the camera right if I'm turning this to my left that's your right but I'm there and start from there right which is your left but I'm saying no one would know good start from the bottom but I'm saying that I would you know Claire you do a lot of things other people might not so you form them in here right you give it like a little tamp tamp tamp and then it's brilliant brilliant is subjective in this but you agree yes right this gets loaded into press press press and then I'm gonna just keep forming one at a time in a little bit of an assembly line the oils at 3:40 I'm gonna do half of this batch no coating I'm gonna drop these guys in oh yeah they're all sticking at the bottom oh they stucked so bad are they all just falling apart now oh my god they're sticking to each other they're sticking to the spoon these have completely fused together into one like Frank and Todd okay problem number one they are so sticky that they stick to the bottom of the pot and they stick to each other so that's not great - they are getting kind of grayer by the minute that's not super appealing three is getting kind of craggy and then it's getting really nice crispy bits but they're just kind of like not getting as uniformly golden although I guess tater tots themselves aren't super uniform either but that's why I feel like I'm gonna need some kind of a coating it's gonna I think it will help to seal the potato the potato gets really crispy but it retains some of that gumminess in the top that's like not totally appealing one positive thing is it has distinct bits which you can see they just need to be less gummy I'm wondering if I works the mixer too much so I'm gonna take a little potato starch and dust some of the tots in the potato starch to kind of seal everything I'm not quite sure how much to add I might have to drop them in one at a time and keep them moving until they're set on the outside what what's the after tape did I poison you guys did I need to maybe not maybe I did so I'm just kind of agitating it I'm really trying hoping that it doesn't fall apart actually it does seem to be much less sticky oh they start together oh no I'm gonna take this guy out this was the first one I added you can see that the surface itself is rather pale and that the ends are super golden this seems like an improvement they're less sticky and they're holding the shape they look like perfect little cylinders this guy looks great look at the tats they're so cute they held together extremely well the surface stayed smooth they seemed very crispy I think I'm really on the right track with the potato starch on the outside the two main issues now our color and texture of the potato in the interior and I have some thoughts about that wait I'm so worried about this aftertaste the crew ate the first batch and apparently there was a lot of talk about having an issue with dry mouth afterwards and I'm a little freaked out by it I'm just a 1 we'll see I think it's that I worked that potato mixture so much there's just so much starch that was released from the potatoes that like that starch in your mouth is I don't really know what's happening but I think it's like giving everyone that very like uncomfortable dry mouth effect here's my plan because I want a mixture that has a fluffier potato texture and not so much gumminess I'm going to do the same thing but only with half the amount of potatoes and then substitute in the other half with like a boiled grated potato to get some of that fluffy texture in and hopefully get like a best of both worlds mix no if I have to poke holes if I'm boiling but I'll just go for a couple these potatoes are done they're basically fully cooked all the way through these are gonna go to the fridge overnight and then in the morning I'm gonna grate them and do that whole oil poaching step again with fresh potatoes so I I have I have a relatively high level of confidence that the next batch given the learning from today will be successful I guess the first thing I'll do is grate the potato that I cooked yesterday that's in the fridge and it's cold no no no not while I'm holding coffee okay all right these are the potatoes i boiled yesterday until tender they chilled overnight they're very firm separated cheese the shreds yesterday we're kind of translucent and these are opaque and you can see they're really fluffy I'm gonna do the same thing I did yesterday which is just pulse the shreds and I'm going to keep this mixture separate from its approach mixture and then I'll add them together to kind of get that consistency that I want I'll set this aside now I'm gonna move on to the poached shredded potato and I have oil there from yesterday that was strained I'm gonna add more oil to it and also add aromatics oh and oh my god no and on the floor it it rolled under it can I have another one thank you love feelings potato oh I have not touched one thing in this kitchen over the last two days that has not shocked me so annoying there's some weird current Oh God I think metal the goal here is to reduce enzymatic browning that happens when you cut raw potato so I'm going to add ice-cubes and white vinegar because colder water and a stipulated water will help prevent that from happening all right so these shreds are gonna immediately go back in the water because they'll start browning immediately transfer about half of this mixture and the next step will be ringing out the potato and transferring it to the oil immediately this is a method for making potato latkes no I didn't do this yesterday but you you squeeze out as much of the moisture from the potatoes as possible and then it just increases Chris penis and improves texture also and then you'll see so I have much much drier pieces and now directly into the oil so theoretically it should not Brown before I get these on the stove I'm gonna do one quick step which is pour off a lot of this water and then strain it to get any potato pits out and then I'm gonna let this mixture sit and settle because there's a ton of starch in this bowl and then when it comes time to mix the potato mixture for the filling I'm gonna add the starch back in that will help bind everything I decided that I should look up the actual recipe of foam Python that I watched the video of David Kinch demonstrating and I'm glad I did because it had some important information I ignored the first time first piece of information is that the oil should be right around 200 Fahrenheit so you can see I've kept it within a couple degrees on either side of 200 the other piece of information was that the potatoes should be fully cooked almost to the point of falling apart I fell short of that end point yesterday so I'm just gonna give these a taste these have been in here for a little while good they're fully cooked now I'm gonna get these out of the oil I think it looks less great than yesterday so now I'm gonna season them generously and this one is poached in oil and then this one is grated boiled potato and I'm going to eyeball it until I get something that looks like a good mix that still binds to itself and I can also add some of this potato starch to the mixture as well kind of starting with something that looks a little 50/50 this is like basically a slurry a starch slurry actually got a lot of the rosemary garlic it's pretty tasty all right back into the fridge until this is actually nice and cold and has a chance to just set I'm going to turn my oil on and get up to 350 and then I'm going to form maybe three or four tots oh my god I love them throw em into the oil see what happens I feel like they're done they do look a little ghostly oh just say good things hey hey look like a little beautiful nugget look at how you look around similar in size look good pretty damn close ha ha actually really tasty rosemary it's like a lot of rosemary too salty I don't know about - Sultan but the rosemary is pretty overpowering overpower I don't know if it's a lot fellini it's not what answer I was looking for this was one of those it really tastes like Christmas you nailed it don't change anything that's more of what I was going for what's in there garlic and rosemary too much [Music] actually got a lot of the rosemary garlic it's pretty tasty your millimeters away from four girls right yes Lilly I really don't want to reproach the potatoes it's so long oh you'd lie to people say it again is there like anything else why what do you want you want no there's a flavor an aftertaste actually can I visit I oh I was gonna say something else about that too but maybe ever what is the outer dough you can almost fishy what is the fishiness priorly maybe yeah it's roll all right a night Irie I'm reusing it from yesterday that's what it is okay I'll switch I'll do fresh oil doing it I just want I want you to make that cheese sauce yes I don't know I think you have time if American cheese is in the Test Kitchen I will absolutely make it okay my casserole base oh right oh damn okay I forgot about that he'll ever forgot it it's not casserole clear I know I know sorry for delimit can you tell me how many I'm gonna do its however I don't think I agree with him I got the rosemary I have an idea though I get shocked by this upset only the oil-poached has the rosemary flavor added to it so my idea is just to add more of the boiled potato which has that fluffier nicer texture anyway and my hope is just that it continues to bind and be formable I also refresh the oil over there so so far I seems to be holding the other well feel a little relieved I'm just gonna form them until the oil is ready I guess and I'm going to do a lighter coating of potato starch ooh well I thought I was going to [Music] here are the tops I think that this is the best batch yet also one thing we haven't remarked upon they're not gray which is good I feel very good about this I feel good about the one the density sort of how tightly packed the potato particles are to the presence of discreet potato bits three the different sizes of the discrete bits of potato bits and for the amount of coating on the outside of the tot hmm very tender in my mind it's not the least bit overpoweringly rosemary in fact I don't think you would know it was there Oh so uh you know get a lot of the rosemary better right what happened is what usually happens which is I'm glad that I made it again thank you for pushing me to do that I think this is the final version I'm happy with basically every aspect of it I'm gonna just keep forming and frying in batches until I've made some critical mass of tater tots what's your plan you're doing a full bag I'm gonna go with as many as it takes until I finish today thanks to SOLAS health and encouraging words the extra portions informed the full potato mixture [Music] this guy was hidden behind the thermometer I've got a little chart Donal took on a little bit of color took it pretty far I'm gonna put these from the freezer uncovered and then before I leave tonight I will cover them because I don't want to trap any amount of steam that's left in these because it will create a soggy texture I don't believe in making homemade ketchup because science is perfect but I will make a homemade Mayo even though there's lots of sort of I may also tell he's gonna do cheese sauce and I can do a buffalo sauce but I'm just making kind of a traditional mayonnaise with egg yolk oil middle IO garlic and lemon in it it is absolutely delicious we'll come back tomorrow I feel like it'll be smooth sailing from here on out I've made like a lot of tater tots so I would consider this successful oh my god casserole I forgot about casserole Soula casserole is it happening how much time do you need you're ready all right so Seoul it's going to do casserole I'm going to cook the remaining tater tots two ways one baked one deep-fried and then we're gonna dip and taste and then we go home it's today's Friday right I might make a little buffalo dipping sauce which is just Frank's redhot and butter oh I knew that was coming okay it may be I'll work on the one-handed catch next going forward you know advanced skills I've one stick of butter which is 1/2 cup 1/2 cup of Franks my knowledge buffalo sauce adjust those two things mixed together so that's what I'm gonna do oh it smells so good this morning literally like wow you look great you got a job to do okay great it's just white American cheese cutting it into roughly inch and a half by inch and a half cubes I start with eight ounces and see if the water - cheese ratio works the water looks put it one way gross it's get it's getting pretty white oh oh jeez water it smells like cheese that's all that something that looks so good it looks really good it's like seeing the consistency now is nice yeah needs a little bit of salt a little bit of garlic oh my god it looks so good you can taste it all right oh my god okay when dips will even make this alright so I'm gonna fill this guy so this is SOLAS short rib and mushroom casserole a la stroganoff can we get a bag of tots until needs can throw it at you will do the skillet with orida and we're gonna do the baking dish with homemade my vision is meet rose oh well [Music] collaboration yeah excellent now I'm gonna deep-fry and we're gonna taste just the tots on their own they look great they look like they got super crispy and now I'm gonna wear out my dipping sauces I'm gonna start with ketchup then buffalo aioli Lanie you ready there with the cheese oh that looks so good water in American cheese a little bit of garlic powder a little bit of salt the garlic powder makes it gourmet yeah alright ready guys I'm gonna try with aioli are you gonna do cheese sauce yeah filling as well yeah we can do both I mean we can find multiple hmm play this that's a very good they're really soft on the inside I like that they don't fall apart like what what a lovely interior puffy right and like not dense like not so compact I Morgan American cheese is just not my thing but it's really good but like I only want to eat one the front of it I'm gonna try Tater Tot classic Tater Tot oh my got a meals here is the best day ever a meal Valentine's Day oh these look perfect when you say you maintainer tots what do you mean well we like purchase them Oh nailed it thank you yeah do you want any other dipping sauces that's what the different sauces it's looking at clear awesome okay let's let's pull those oh my god oh so let me the filling we can't take credit oh man the shape of these is so perfect and so uniform so I think you should get honors oh boy and smells no the filling is delicious this circular doesn't appropriate serving size yeah it's very rich very delicious oh thanks Ola you really let's collab on every single other for me except to this would anyone like to try casserole pretty good right this one is fun I just work with slow on every single project done it's like beef stroganoff beet shepherd's pie uh-huh yeah meat some tater tots my sister wants is aioli yeah oh yeah I like how Brown oh it's thanks for your help on this it was fun right it was a lot Tanner house is a really fun episode I like working with a raw ingredient like potato potatoes are amazing I love potatoes this is summary of the last four days it's nice when skills and gourmet makes are kind of generalizable and have applications outside of just the episode I wouldn't sit there and form these tater tots again but I would definitely make so let's cater talk casserole again for sure it's delicious here's how you made gourmet tater tots scrub and prick to medium russet potatoes all over cooking a large pot of boiling water just until firm but tender remove the potatoes from the water and let cool completely in the refrigerator peel the potatoes and past through the large shredding disc of the food processor working in batches pulsed the shredded potato with the blade of the food processor to break up the shreds transfer the mixture to a large bowl and set aside he low to medium russet potatoes and hold in a large bowl of ice water spike with two tablespoons of distilled white vinegar working one potato at a time shred in the food processor and transfer the shredded potato back into the bowl of the simulated water switch to the blade and working in batches holster raw shredded potato to break up the shreds transfer back to the water using a spider transfer the raw potato in small batches to a clean kitchen towel fold up the ends and wring out the potato as firmly as possible to squeeze out the water transfer the dry shreds to a large saucepan felt halfway with vegetable oil add a few garlic cloves and a sprig of rosemary to the oil and set the saucepan over medium low heat cook the potatoes at 200 degrees Fahrenheit and stirring often until the shreds are tender and almost falling apart and drain immediately and allow all the excess oils drip off let Gotha garlic and rosemary and discard scatter the shreds on a lined baking sheet cover loosely and chill until cold when the poached potato is cold make a 50/50 mixture of the poached and boiled shredded potato pour off the simulated water until all that's left is the thick potato starch that settle to the bottom and add the starch back to the potato mixture season the mixture of salt divide the mixture into six Grand portions pack the portions into the end of an apple corer and use the handle of a large wooden spoon to pack the mixture firmly into the core to form a neat smooth tight barrel press out the potato barrel onto a lined baking sheet and repeat until you've formed all the portions into pot shapes place the tossed aside a large sieve and dust with potato starch moving the tops around so they're evenly coated and testing off the XS fry the tots is 350 degree vegetable oil until deep golden brown and crispy and Trina paper towels and season with salt free solid and fry again until crispy then served with aioli and ketchup [Music] Galip potatoes potato gratin twice baked there's just I can't believe I didn't even talking about this Sunday what but I just love potato there's also so many varieties of potato there's purple potato there's like fingerling red skin we already talked about this

Channel: Bon Appétit

Views: 4,363,806

Rating: 4.9509668 out of 5

Keywords: gourmet makes, claire, claire saffitz, claire makes, claire bon appetit, pastry chef, claire gourmet makes, tater tots, tater tots recipe, claire tater tots, claire makes tater tots, gourmet tater tots, diy tater tots, how to tater tots, homemade tater tots, how to make tater tots, making tater tots, tater tots bon appetit, best tater tots, tater tot, make tater tots at home, tator tots, how to cook tater tots, ore ida, ore ida tater tots, oreida tots, food, bon appetit

Id: Xi28pEbMdTw

Length: 38min 24sec (2304 seconds)

Published: Tue May 05 2020

Reddit Comments

[u/efitz11]

I wasn't ready for Claire to go full Bubba shrimp with the potatoes, but I loved every second

[u/steveofthejungle]

Claire going off about how perfect the potato is was a mood. I need to get tater tots on my next grocery store run

[u/qawsedrf12]

the power of the Brad

one ask and got a few thousand dollars of power tools

[u/HowDoIWhat]

It's great how Claire goes looking for kitchen equipment she has to reassure people that she won't destroy it.

And then she did it anyway, oops.

[u/motternart]

Claire: “I should just work with Sohla on every single project”

I think I would actually cry. I love their interactions so much and how well they work together. The two of them working together more often would be an absolute dream

[u/Rated_PG-Squirteen]

Uh oh, I think we've finally been given the last Gourmet Makes that was filmed in the test kitchen. I remember at the panel the BA crew did in NYC, Claire told us that cadbury eggs and tots were two upcoming installments. I believe Sohla even said that Claire's tots were one of her favorites. Can't wait to watch, but it will also be a little bittersweet.

[u/Chubbin]

As far as I can tell, Delaney gets paid to make (and drink) cocktails at work, snack on food made by professional chefs all day, and eat an entire restaurant's menu in a single sitting.

What a fuckin kife.

[u/gendry2402]

The one where Claire accidentally poisons the crew

[u/Bslo18]

Introducing chickies and Pete’s with BA is the Philly crossover that I needed. And Delany is so right, that dipping sauce with crab fries is SO GOOD.