Easy To Make Home Fries | Chef Jean-Pierre
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- Опубліковано 5 жов 2024
- Hello There Friends,
Today I'm going to show you an easy way to make Home Fries! These Home Fries could be used to pair alongside so many dishes! Breakfast, Lunch, and Dinner. Don't miss out on the video coming out this week to see what I pair alongside these Home Fries! Let me know what you think in the comments below.
RECIPE LINK:
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Love the fact that Jean-Pierre seems always to be honest about what's going on. Like how he said it could have used more salt and pepper at the end of the video. That immediately reminded me to check seasoning before plating the meal. As always, thank you and God bless Jean-Pierre.
I'm going to invest in a pack-mule; just to carry all that lovely butter(for this week alone Haha).
ONLY + 🕯 in 😇😇😇 👀 👀 👀 👀 4 U
AMEN .🌾🍁🌻🌼🍃🍂🎶🎵📡 ✟✡✟
Thank you, Chef, for sharing your talents with us! I learn several new things with every video!
He’s such a genuine and funny guy lol.
I don't even cook, I legit watch this channel just for his positive, upbeat personality. Gives me courage in these dark times we live in.
🙏🙏🙏😀
Same here
@@ChefJeanPierre Hey Monsieur Jesn, for how long we shall boil potatoes before frying em ?
@@suk4ed I was disappointed chef missed out an entire and critical stage in making the home fries - pre-boiling the potato pieces! I looked up the recipe on the link to his website and it just says 'Boil til cooked through', without giving any clue on timing. Not helpful!
It also doesn't explain if you can pre-cook them and fry a few hours later or not (or even pre boil the potatoes the day before, which would be good to know). It says if not frying immediately, to spread them out on a baking sheet once boiled, to cool until you use them. The recipe was written in pigeon English and poorly explained, it's disappointing it isn't more professional.
@@glamdolly30 i got you, mate. If your slices are same size as in video - cold water-wait till boil-5 minutes of boiling - done
YES! Home Fries.
Awesome. Like the tip about using vinegar, always learn new things with chef JP.
This man explains things so elegantly
I'm not a sadist, but I get a kick out of watching chef JP burn himself on every taste test! I love that you're now posting two and three time a week, KEEP IT UP PLEASE!
The whole-body shakes and bounces when you flip the spuds, lol. Ilove making these and lyonnaise potatoes.
I'm not a good cook but after watching you cooking, I'm learning. Tq
Waking up to a new Jean Pierre video is one of the best ways to start your day off. 🙌💜
From me and starting my weekend here at 5 in the morning
Absolutely! Just don't have a mouthful of coffee when he does something hilarious 🤣!
Can't wait for the slice and dice video, make it an hour long, I'll watch every minute of it! God bless chef.
Maillard reaction is what it's all about .
Thank you Chef.
Love watching Jean Pierre videos. I have the impression that he is only talking to me and explaining in a very sweet way how to do a cooking preparation. Thank you f
Tonight's dinner was planned.....and after watching this, it has now been adjusted to include home fries! I love how you share details of not only what to do, but why. My children think I am some sort of amazing cook now, but the credit goes you, sir! Thank you for inspiring and teaching. I love how your recipes include things like side dishes etc.
I live in the middle of rural Canada, so this is as close to a cooking school as I will likely get. Thank you for your teaching as much as for the recipes!
Dittos! I live alone now, since my children are grown and on their own. I always loved cooking and have rediscovered the joys of the kitchen. I now make up his entrees and take them to work with me to serve to the rest of the night shifters (I'm an RN in a hospital). Today, I got the best compliment ever! I took his version of Shepherd's Pie to work and one of the CNAs told a new employee to be sure and have some of the pie, that I was an amazing cook! I share the credit, too!
Yeah, he is dangerous.
@@darlenebradley6756
Your Co workers are INCREDIBLY LUCKY to have someone like you.
God Bless your Heart.
They look delicious. In Germany we would call them Bratkartoffeln. One way we do them is with onions and small cut ham and serve them with fried eggs on top of them.
BauernFruhstuck mit Bratkartoffeln. Love it.
Every Indian kid has taken this meal for lunch in school from home. It's simple, done in 10 mins and delicious even when cold. Thanks Chef for rekindling old memories.
I haven't thought of eating them cold, but they definitley would be delicious.
add curry oil
Does anyone here follow chef Ramsay? He often mixes his garlic in with his onion on his instructional videos. I've been following Chef Jean Pierre's teachings, and love the results. How can somebody so famous and successful not see the basic rationale for garlic use? It's mind boggling to me as a person who has cooked their whole life, but is just now learning HOW to cook. Understanding the basics is so valuable, it's hard to believe there could even be such polar views on the garlic issue. Thanks, Chef Jean Pierre, for all your great videos. I'd love for you to try some of my cooking some day... So if you're ever in the Upstate Central New York region, you have a place to visit. Peace, friends!!
So excited for that chopping all vegetables video!
I’ve said it before. He knows what he is doing when he can explain it on a molecular level!
I will never move to the next channel as long as you keep using BUTTER. Yet another delicious looking preparation!! You are the best Chef!!
Thank you so much!🙏🙏🙏😀👍
The Chef cooking book , it is AWESOME .
Everything is awesome .
Thank you 🙏
One of my favorite shows
Perfect timing, chef, as food is continuing to skyrocket - many of us will be eating more potatoes in the future (or whatever food is affordable).
Thank you Chef. You are teaching this middle ager quite a few things. Love your videos. I am starting an Outdoor cooking with iron cookware channel. Bon Apetite..
This has been my favorite youtube show after a few drinks for several months now. Chef is bad-@$$
Never knew about par boiling these first, thank you Chef!
I’m at a point where, thanks to Chef Jean-Pierre, I’m not emulating individual recipes but instead, simply get what he’s advocating and can fly solo! Of course, continued inspiration is always most welcome! Thanks, JP!
👍👍👍😀
Hello friend, nuthin better than taters ,onyon, peppers and garlic. Keep posting, the longer, and more often, the better in this time. We all need a few minutes of happiness right now. Thank you so much!
I used this recipe to feed 225 people at my church on Sunday. They all loved it! Thanks JP for being so awesome!!
Whenever I need a smile I watch one of your videos, it doesn't matter what you're cooking!!
awesome chef! can you upload a video for perfect scrambled eggs? everyone suggests different methods, but i trust in chef jean-pierre!
A real chef is not afraid of breaking a few eggs. I like that this guy leaves in mistakes. Number one cooking Daddy on UA-cam.
Being a potato farmers daughter…well done friend….well done ❤️
Love your videos! FYI-in Ireland fried potatoes with peppers and onion are Potatoes O'Brien.
Things to do before starting any recipe
make
1. clarified butter
2. Beef stock
3. chicken stock
4. Garlic paste
Thanks Chef, bin cooking for almost 45 years, learned more in one week
watching your videos. Amazing !
Thank you 🙏
Home fries, one of my favorite. Thank you Jean-Pierre. 😎🥔🧄🧅🌶👍
Chef JP is a fabulous teacher, you can tell he loves to pass along his knowledge.
OMG, I've done all three stocks (Beef, Chicken and Roasted Chicken), I've made pot roast, I've made Chicken Francaise, Steak Diane, Garlic Butter Shrimp and a few more including clarified butter :), all great, all really fun learning...love this channel !!! I love that you not only show us how to make a recipe, you give us some of the science behind what we're doing. Many thanks.
Who needs a cookbook or classes when Jean-Pierre shows us all of secrets of every part of cooking? Always learning and applying the lessons in my own cooking. Thank you, Chef!
Thank you Robert! 😀
@@ChefJeanPierre It's true, maestro. You never flex your cooking muscles, and that is because you care more about helping people than showing off. As you know (all too well), there are some very good chefs here on youtube that say they are helping, but what they are actually doing is flexing. I won't mention names because they are quite obvious, but the truth is you are the best. ❤️
@@ChefJeanPierre I have been using cooking to keep my mind off of the pain I suffer from since I had been diagnosed with Rheumatoid Arthritis....Thank you Chef Jean Pierre
He impressed me with a lot of these. From mashed potatoes, french toast, mac and cheese, and now french fries.
your skills and commentary are priceless!! I can sit and watch you for hours and the best part is I get to cook amazing food too 😃
Spent 2 days revisiting all your videos as I need to make menus for big French family visiting us in the Philippines for 6 weeks! Thank you Chef for all this amazing work you do to make our life easy. I am already done with the 5 basic broth : chicken, beef, vegetables, seafood, pork. I have a full freezer ! Hahaha. Next days will be vegetables cleaning, cutting and freezing. Will spend the next few days preparing some dishes too for the freezer. That way I won’t have to spend all my time cooking everyday for 10 people. But really Chef, your channel is such a big help. It removes a lot of thinking and worrying what to make. Cheers everyone ! This is THE best channel ever. One that doesn’t lie to you. Cooking is not hard but it does take some work and time.
Awesome 👏 👏👏
Chef, you have this rare talent to turn a relatively simple dish into a delicacy. Chapeau!
I love you Jean Pierre, is the world Burns around us your videos give me a small amount of comfort and solace, thank you.
I really have to stop looking at these vids during my lunch hour. I just make myself hungry! Always stunning meals. Thanks Chef! We love you here in Cape Town :)
I'm watching with my morning coffee here on the banks of the Mississippi river.
@@madrabbit9007 It's almost 4pm, getting ready to head on home with a grumbly stomach! :) :D
I just finished my second cup of coffee here in Phoenix, so eager to go to the grocery store now!
@@daphnepearce9411 I feel the same way! I've started on some of the simple dishes and I'm working my way up. Really need to make my own stock before I go to the next level.
@Mad Rabbit Hmmmm, gotta admit I still make the cheater stock....but it truly makes a difference in your dishes. Make a few batches and freeze em, along with garlic puree, clarified butter, pepper coulis, etc.,etc. Makes life so much easier
I’ll try this for sure. 👋🏼 from Italia 🇮🇹
Never too much butter!!!! Again another awesome recipe/video.
AWESOME AS USUAL !!!!! ADD THAT FRAGRANT GARLIC AT THE END !!
I said this once before but it bears repeating ....... I REALLY like the new intro. Lets you know fun is on the way!
I can only imagine your kitchen must have been a very fun place to work when you had your restaurant. You're an incredible teacher and I hope you keep these video's coming! Thank you, Chef JP!
We’re never too old to learn, I just learned about putting white vinegar in the water. We from the Mediterranean love potatoes in any way but I can’t wait to make them this way with my Halibut this week. Thanks again JP. Please be careful , don’t burn your mouth 👏🤭
I actually make these quite often. Now I know how to make them better.
This would be good next to some bacon and eggs. Of course stand alone home fries are just as good. Can't wait to see the videos on chopping and dicing all the fruits and vegetables.
Every time I watch one of your videos (ok, I watch them all, and more than once) I learn something new. Today, move the knife forward during the potato cut to keep it from sticking (I hate that), and parboil the potatoes before the fry. You sir are the best darn thing since sliced bread!! I'm looking forward to your soon to be release video on dicing all things fruits and veg.
oh i would love a video on how to cut and chop!
love this show!
Only you Chef can take a simple dish such as home fries and make it look gourmet. I love watching you cook.
I love the intro. GOOD JOB WHOEVER MADE IT!
Don't know whether to say "cad" or "ham" ! Anyway the fact that you enjoy the pursuit of perfection so much, is an indicator to me that "understanding" is a high goal for you and that's pretty much all that matters. You convey understanding when you teach and that's the best. That you enjoy it so much is icing on the cake. Be happy.
My Nonna always said "If something is delicious and you don't know why, the answer is always butter" LOL! Thank you so much for the recipe, Chef! They are delicious! I made breakfast for dinner and my family loved them. I have always used garlic powder in my home fries to avoid burnt garlic, it never occurred to me to just add it at the end! Thank you, Chef, you're an amazing teacher and have helped me become a great home cook 🙏💖
My husband loves to make home fries.. He has tried many different recipes and we haven't been wowed.
Knowing how fabulous the food you make is he's greatful for your instruction and is making them for brunch this morning . Thank you Chef for this recipe and putting a smile on his face. ❤
Love watching these videos. Watching from Mossel Bay South Africa
I can't wait to try this recipe! Chef Jean-Pierre is so funny. "Forget the fork. WAHHH!" He's so organized, but has the most chaotic energy. It's adorable.
Love this guy ! Such a character!
I think this is the first time I've seen Chef blow on the food to cool it down! Haha.
50 years in the kitchen and you're still learning!
Love me some Chef Jean-P!!! This with a nice steak and eggs will make my Sunday after church complete...
Chef JP really walks through the details and teaches why things happen in the kitchen. Thanks for making me a much better home cook! I can't believe how fast this channel has grown.
530 am and I'm up prepping potatoes for breakfast. Visiting my son and his family in Labrador, Canada. Love your videos Chef.❣
Pre cook the potatoes and finish in the pan with any flavoring you want and it will be a winner. Love Chef Jean-Pierre!
I'm addicted to your recipes 😍
Elevating a staple diner griddle food to the next level! Just what I expect of the best UA-cam chef ever!
Very much like O'Brian potatoes but, with garlic. Yum!!
Keep them coming, Chef! We appreciate you!
Now those are Home Fries! Most excellent, Chef!
So glad you make these videos. when times are sad, you make them better.
Out of all your videos I have watched this one made me the happiest lol...
The humble potato is also my favorite vegetable and I could literally eat them two times a day, 7 days a week. I have playlist that is nothing but potatoes 😂, all of your potato recipes have gone into it. There was a joy in this video that translated directly through my screen. I am always on the hunt for a potato recipe, and this one is familiar because my grandmother used to make this. But I'm going to make yours. And I'm really excited about it. 😂
I also love your bluntness, and your honesty.
Looking forward to Sunday Morning Breakfast Chef, thank you Sir
Just watched the scrambled egg lesson too! I’m going to be the breakfast hero for Easter! Thank you Chef
I've made these kinds of potatoes for my friends for decades. Although I knew about the precooking (bless my mother), I never used vinegar with them before. Now, I want to try this to see if I can find that je ne sais quois in the finished dish. Again I praise you for showing how it is no more difficult to make something amazing instead of that insipid slop that a lot of people call food at home -- or in a lot of restaurants anymore. Just a little attention to details changes something from ordinary to extraordinary in the same time with about the same effort -- like getting your pan hot FIRST and not to burn the garlic! You are changing people's entire lives, you know! People, stop eating garbage!
'Butter is everything'. Truth.
This guy is Chef with Class........
Love you JP.......
That chopping video sounds really helpful!
Simplicity at its best again. No one does it better.
I love the photos of the video post JP. They look great! They did a really nice job!
Never stop with the butter ! Im Belgian and i love the butter !
Thank you!!
I like to put mine under a broiler on max for just a minute to get the crunch!!!
"We love butter on this channel my friends." We love Chef Jean Pierre!
Wow I always thought garlic before onions.. learning something better everyday
always makes me smile
Thank you Chef Jean Pierre,
I love this type of potato 😊
OK, I totally agree with you about the butter. Julia Child always said The more butter the better, rest her soul. How long did you poach for. Potatoes cut to about 1/2 inch? You are INCROYABLE.
Love the tip for cutting potatoes. Mondays and Thursdays with Chef is a highlight each week. Thank, Chef.
Thank you again, Chef. You are the only cook, apart from my mum, that provides the proper focus on not just the “how”, but the “why”. The vinegar, the cold water then boiled, just a slice of the many “whys” you provide me that’s makes me an exponent of my own skills, not just copy what you do. You are an outstanding mentor. My Aussie cuisine is forging ahead in leaps and bounds because of 4 incredible chefs I watch, Martin Yan, Jacques Pepin, Julia Child and last and certainly not least Jean Pierre! Hello everyone from down under! 🇦🇺🇺🇸🇦🇺❤️
So, watching Jean-Pierre demonstrate this recipe, there's little room for doubt that the dish will be superb. The knife technique demonstrated, another reason why his cooking videos are distinguished. (Looking forward to the series on cutting fruits and vegetables and more.) The explanation about why the white vinegar in the potato cooking water is important, it's invaluable, because once told about it, you'll taste what he's talking about. And now you're on the golden journey.
I made this as a side dish for my in-laws‘ anniversary (father in-law loves potatoes) and they were delicious! So flavorful I didn‘t even need to add salt to them afterwards. We also served chicken with Jean-Pierre‘s mushroom sauce ….needless to say the meal was HEAVEN 😋😋😋💞
Do whatever makes you happy, frens.
"Truer words were never uttered; anything good is better buttered."
I make a similar recipe. I like to cut everything in big chunks. I use Yukon Gold Potatoes, White Onion, and Red & Green Peppers. Sometimes I pan fry, other times I will bake in the oven on a sheet pan. I like to make a big batch and then use them over 2 or 3 days. Wonderful stuff! And to really bring it up a notch, I add chunks of bacon!
The best chef, strong presence 💪😊
I was literally just thinking about this thats crazy thank you chef
Thank you chef Jean Pierre for this yummy recipe. I made it today for dinner served it with your steak recipe. My husband and son enjoyed it.
I've already cleaned a couple of Russet Potatoes and cut them and soaking them in some cold vinegar water for 20 minutes and getting ready to put them in a pot and bring them to a boil. It sounds easy and appealing to eat for lunch today. There's my timer. Thanks for the inspiration, Chef.
Don't forget the salt! ;-)
So excellent to watch a Master Chef like you and learn more about cooking. My brother showed me one of your videos, and now I am hooked!
Thanks Chef Jean-Pierre!
Vinegar 😳! Another tip from my favorite chef 👍👍👍