Pro Chefs Make Their 6 Favorite Potato Recipes | Chef Notes | Bon Appétit

the amount of texture is just insane today we are going to show you our favorite ways to cook potatoes [Music] yeah i know i absolutely love potatoes i mean i i think most people in the world do right they're very versatile i mean it just is a vehicle for all things delicious [Music] so i'm gonna be making crispy smashed potatoes and to me these combine the ultimate of what a potato can be which is crispy and fluffy at the same time these are fingerling potatoes you know these kind of function like a yukon gold would it's somewhere between starchy and waxy it can get fairly crispy but it's also really kind of takes to being in a wet environment in the cooking process we want to season these pretty well like you want that water to actually be somewhat salty all right i'm just going to cover this while this is coming up and in the meantime get some bacon going potatoes certainly give you starch and they can certainly give you salt but part of why i think we love french fries potato chips you know and all their variants is what a potato really craves is fat so i'm looking for the long crispy okay so while the potatoes are simmering i'm just gonna stir together my sauce which is literally just sour cream and a little bit of hot sauce hot sauce and sour cream just naturally complement the potato just make it like way more interesting this hot sauce is going to bring acidity as well as heat so i'm just doing a check on these potatoes oh yeah yep you can like if you can slide it through relatively easily we you are good i'm gonna let these cool for just a couple minutes while i'm doing that i'm just gonna reheat the skillet with all that bacon fat we can use that but top it up with a little bit of oil so something flat really helps it's like a crush something that just flattens it breaks it open but keeps it hopefully in one piece i wish you could like just come and try one of these it's incredibly satisfying the skillet is pretty much smoking we can just lay these in get a little sizzle part of what you're doing to a potato when you cook it is finding ways to get it to absorb flavor it wants to soak up seasoning it wants to soak up fat making sure you're topping up the skillet just so that you have a nice coating of oil in between the potato and the skillet is going to give you the best possible crispiness yes so like you see like the skin you know as it dries out like that is really part of what's driving the crisp factor here i think i'm just gonna crumble up the bacon just so it's ready to go we've reached full crisp second side is crispy browned good things are happening boom some chive a bunch of parm it's going to start to melt onto there a little bit and then bacon all the bacon crispy smashed potatoes the amount of texture you get from this is just insane the hot sauce sour cream one two punch as well everything is just like completely woken up the whole thing just kind of vibrates a little bit completely delicious you cannot i'm sorry sorry baked potato i don't even i don't think so so i'm just going to make a super simple salt rub baked potato i think actually this is a really nice way to do it because it tastes really potatoey and you keep the skin on which makes life a lot easier and also it's sort of reminiscent of an easy fry because really i just want french fries i like russets as a baked potato the outside is nice and crisp and then the inside is sort of fluffy so i'm just gonna poke it with a fork a little bit and then olive oil and potatoes good healthy dose that'll help the skin get nice and crispy and delicious so i'm just salting them pretty heavily if you're gonna leave the skin on you want it to be delicious and what makes it delicious fat and salt that's it super easy so now these go into an oven i'm gonna put it in at 450 for i don't know about an hour i don't wrap them in tin foil because i want the outside to get cooked and and crisp and brown and potatoey and delicious okay let's get our potatoes don't they look good all crispy slicer open and then i'm just gonna sort of fluff it and then i just put you know the obvious things lots of butter and then sour cream and then chives and more salt as i eat a couple bites then i salt it more pepper [Music] it's pretty good right i feel like bacon bits is a really common one too my dad would put bacon on it but i just liked a dairy bomb a fluffy potato dairy bomb mmm that's actually pretty good basically i just made a cup for sour cream and butter the skin is relatively crispy it's nice and salty this is exactly how i want a baked potato it's perfect i wanted to make potato chips it's one of those things that people don't necessarily think about doing at home but you can absolutely do at home i think about russets when i think about potato chips it's a starchy potato the starch quantity is really great for making things crispy so i'm going to be slicing these russet potatoes about an eighth inch thick once you get to the part of the potato where it's getting smaller i just like to ensure that my hands are flat my palms are flat just so that i am not getting anywhere near the blade i think that's pretty good so we're gonna go ahead and put the potatoes into this bowl so i'm rinsing the starch out of this we do this to ensure the crispiness of the chips but what we're looking for is as clear water as possible now the starches have been removed the water is clear and what we're doing at this point is we're going to be soaking them in a vinegar water solution i love vinegary chips so it's starting to infuse that flavor into the potato before we get it into the fry state in almost like a cleaning solution way we'll remove some of the brownness of the potatoes or prevent it from oxidizing further so i believe when we fry it it's gonna ensure a consistency and evenness as well and not browning some spots faster than the other okay so it's been two hours we're gonna be taking these potatoes out of the vinegar water solution and getting it as dry as possible before i put it into the oil i'm gonna just kind of scatter them out to evenly get them to drain and dry as much as possible and i'm going to take another layer of paper towels and just pat also the top another way to ensure the crispiness and for it to not overcook is to start with oil that's about 300 and so we want to just keep it as consistently at 300 as possible and we're just gonna give them a gentle prodding making sure things are not sticking things are doing its thing things are crisping up the size of the bubbles and the speed of the bubbles are gonna tell you where you are when they slow down that means that they are closer to being at the place that you want it to be it's been about five minutes the bubbles have sort of ceased the potatoes themselves look very different and they just look like potato chips they look crispy so i have some paper towels ready to drain some of that oil and then we're gonna go ahead and sprinkle these chips with some salt while they're hot okay are we ready for the sound effect of the crunch there's something so satisfying about frying your own chips i really feel like i can taste the potato salty crunchy this is what i'm looking for in a potato chip i get really excited when there's like a like a cork container of like leftover cold potatoes in the fridge i'm not gonna lie i just grab them and eat them all the time we're gonna be making a nicoise salad one of my favorites just a classic tuna nicoise and it's basically just a broken down you know deconstructed salad of sort so you have some cucumbers some olives the tuna vinaigrette yeah so we just got some like baby kind of new potatoes yeah it's got like a unique little texture to it in itself real thin kind of papery easy to eat and then the inside it's just kind of got like a firm creamy soft yeah they're just kind of perfect everything about them is just kind of perfect you know they cook relatively quick we're going to boil these for about 15-20 minutes till about four tender i'll put the lid back on let the water recover come back up to a boil don't go mowing the lawn or doing walking the dog or whatever you're into stick around set a timer don't forget them all right cool so timer went off this has been about 16 and a half minutes on this one yes this is what we're looking for here i mean a knife or a fork anything just something that can go through with very little resistance right into the ice cream okay we want to drop that internal temperature and get these things cooled off so they can stop cooking yeah these feel pretty chilled to the bone here so i'm just going to lay them out on the old paper towel i don't really want to introduce like water to the salad so i mean cut them how you want them to be honest for me the quarter seems to be the appropriate bite size i'm just going to hit them a little bit of olive oil and just a little bit of salt just every little bit of layers should be just coated with flavor i think olive oil and salt just kind of can help enhance the natural flavors we got all of our ingredients our mies and claws little blanched and chilled string bean cucumbers some sliced pickles and then potatoes you know we'll do a couple little spots of potatoes we'll do two we'll do two layers of potatoes tuna all right we'll break that up just a little bit a little cup of cheese if you don't like olives it's fine but maybe just give them another shot some uh jammy egg a little paper got a little vinaigrette a little drizzle over the potatoes on the green beans let it kind of pool up on the bottom as it settles this looks incredible look at that man little nicoise a nissa oh jesus a nicoise salad yeah you're good it's just something you feel good about eating you know hot day out even if it's not just kind of keep you lean and mean not slugging you down you know and then the cold potatoes like i said if you have some leftover probably one of the most versatile things to cook with so not a bad problem to have if there's some leftovers [Applause] what's funny about this recipe is that it's supposed to be my secret when i think of potato this is what i do it's my version of like a potato salad but i make it for myself i'm gonna be using russet it tends to grab the fat and the flavor it's almost like a sponge and we're going to cook the potatoes about 15 to 25 minutes the most so while the potatoes are boiling we're going to put all of these ingredients together grapes celery onions cayenne this is browning liquids from capers and then the capers go in put celery leaves in some salt fresh cracked pepper here i'll go well and then it ends up being something that i thought was unique to me but people do this i guess it's one of those things where when i thought i invented grilled cheese but that's another story okay so this is ready for potatoes i want the skin off the potatoes because it'll soak up the dressing better do small ones and then i sometimes do bigger ones i usually want some to break down it adds to the creaminess of the potato salad you just have to mix and coat keep stirring it so that you can like break down some of that starch all right so yeah that's it and here is my potato salad i like the crunch i like the acidity the sweetness of the grapes it's just the way i love it i kind of wanted to show the versatility of potatoes you know i'm going to be making a calbasa sauerkraut potato pierogi today and we're just gonna do it one potato all right so first what you want to do is you want to have boiling water and you want to salt it a little bit and then what you want to do is you want to peel your potato we're using a you can go potato right now and so you want to peel it the salt can seep in a little bit faster too you want to dice it before boiling is uh to save time you can it can cook faster there we go let it cook for 15 to 20 minutes and we'll check it then and see where it's at and what you want to do is you want to just kind of drain it i want to show you these kind of other ingredients that we have here this is called basa that's been sauteed down with caraway seed and then i got some sauerkraut here also so i'm going to go ahead and put the potato in our ricer i'm going to push this down i'm gonna have this rice are gonna get all these potatoes out carbasa really goes well with the tanginess of this sauerkraut and the potato itself now has become kind of a binding agent and the potato has a little bit of seasoning on it but it doesn't have too much so it doesn't kind of mess with what's going on here so next i'm gonna go ahead and make the pierogies it's gonna be about a tablespoons worth of the filling mix and we're gonna go ahead and fold this in i'm gonna go ahead and dump our pierogies into a boiling water so once you can tell that they come through it's going to start floating up top all right we're going to give it another minute and now i'm going to go ahead and turn on our non-stick pan here put a couple nubs of butter and we're going to get it browning just a little bit but we wait i'm gonna go ahead and kind of plate up our dish here with sour cream and these are a little bit of caramelized onions here a little surprise when we go and eat our sauerkraut so now our pierogies are floating nicely for a couple minutes now and then drain and put it right into it so i'm just going to keep flipping them back and forth to make sure that every part of this dish it's nice colorful wow goodies look right so we're going to go ahead and plate them up super nice a little bed for them that's for me to taste next you know man here are pierogies with potato hilbasa and sarkar that's way better than mr cheese that's really great um the the dough itself is thick enough that you still have structure and it holds the filling in there the filling itself is super tasty butter potatoes a great pairing saltiness with a little bit of tangy from sauerkraut really works well with potatoes potatoes a great vessel the dish is balanced the dish is seasoned um i mean it's a great recipe it's so hot out i just want to lay in this bowl with it

Channel: Bon Appétit

Views: 423,698

Keywords: ba, ba chef notes, baked potato, best baked potato, best baked potato recipe, best potato salad recipes, bon app, bon appetit, brad leone, chris morocco, food, homemade potato chips, make pierogi, make potato chips, make potato pierogi, pierogi recipe, potato, potato chips, potato chips recipe, potato pierogi recipe, potato recipe, potato recipes, potato salad recipes, potatoes, potatoes recipe, salad nicoise, salad nicoise recipe, smashed potatoes, smashed potatoes recipe

Id: EScYssey_1k

Length: 15min 17sec (917 seconds)

Published: Mon Aug 30 2021