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.
@@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.
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!
*Best Home Fries* use left over potatoes from a *Pot Roast* with all that beefy flavor. Just dice & add what you want during fry. I eat these dumpped on top of a hot roast beef sandwitch, or with eggs for breakfast. And mine are just the pot roast potatoes sliced thin, onions, garlic & onion powders, with salt & black pepper, simple comfort food.
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!
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.
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 🙏💖
Thanks a lot chef.Youre a gift to us.l tried to make the mushroom pasta soo good.Thanks for showing us how to cook mushrooms the proper way and how to caramelize onio.l like to try the tomato soup and classic grilled cheese.
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!
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!!
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!
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.
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
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 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.
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! 🇦🇺🇺🇸🇦🇺❤️
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!
@@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
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!
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 !
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.
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.
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. ❤
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 👏🤭
Damn I gotta learn that shaky toss of food on the pan. I've been practicing but still have not nailed it. Sometimes I'm not tossing enough to make the food turn and sometimes it's just flying all over the stove. Love the Honesty of @chef Jean-Pierre and the fact that everything is shot live so anything can go sideways and then simply coming around it and informing the viewer. We Finns are simply folk but we honor this type of media. This is the best cooking channel hands down.
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.
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!
Hello Chef Jean-Pierre,I just finished preparing these delisious home Fries and they turned out excellent!I used the frozen garlic cube. The one you showed us how to prepare.First time cooking fries this way,and I love it!Any little tip you give us while you are cooking, just one word, makes such a big difference.It's a pleasure to watch you cook and teach on your channel.I also made Oxtail Soup. My Venezuelan friends and family members always cook it their way, but I gave it my special Cuban touch by adding more vegetables and seasonings.Let's see what my spouse Alex's mom will say.Thank You so much for being so special.God bless your parents for having you.
I just got in your two stage knife sharpener this morning and that bloody thing WORKS! I think it could turn a butter knife into a samurai sword! Looking to buy some skillets off of you next.
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..
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.
I have learned more about the science and technique of cooking since watching your channel over the last year than I have in my entire life! And the sense of humor and kindness....Hats off to you Chef! Can't thank you enough!
Just in time for grandson’s 14 birthday, his favourite veg is home fries So it will be home fries with your Beef tenderloin recipe ,yummy !! Thanks again for all you super recipes 🥰
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 😋😋😋💞
What a great teacher. Cooking is a passion, and it is a love you do so well. Thankful I’ve found your channel. Just got your book. Time to cook, WITH SOME BUTTER.
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.
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.
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.
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!
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.
Vinegar 😳! Another tip from my favorite chef 👍👍👍
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
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!
You are my favorite chef! Merci beaucoup
Awesome. Like the tip about using vinegar, always learn new things with chef JP.
That chopping video sounds really helpful!
So excited for that chopping all vegetables video!
*Best Home Fries* use left over potatoes from a *Pot Roast* with all that beefy flavor. Just dice & add what you want during fry. I eat these dumpped on top of a hot roast beef sandwitch, or with eggs for breakfast. And mine are just the pot roast potatoes sliced thin, onions, garlic & onion powders, with salt & black pepper, simple comfort food.
always makes me smile
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 🤣!
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!
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.
Chef, you are the greatest! Thaks for conducting this potato medley. 👍
This man explains things so elegantly
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 🙏💖
Thanks a lot chef.Youre a gift to us.l tried to make the mushroom pasta soo good.Thanks for showing us how to cook mushrooms the proper way and how to caramelize onio.l like to try the tomato soup and classic grilled cheese.
Maillard reaction is what it's all about .
Thank you Chef.
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.
Can't wait for the slice and dice video, make it an hour long, I'll watch every minute of it! God bless chef.
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.
AWESOME AS USUAL !!!!! ADD THAT FRAGRANT GARLIC AT THE END !!
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!!
I used this recipe to feed 225 people at my church on Sunday. They all loved it! Thanks JP for being so awesome!!
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!
👍👍👍😀
Another great video. Thanks
I’ve said it before. He knows what he is doing when he can explain it on a molecular level!
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 👏 👏👏
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).
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
Thank you for that!!!!!
YES! Home Fries.
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
Chef JP is a fabulous teacher, you can tell he loves to pass along his knowledge.
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.
You just brighten my day! 🥰
I'm so glad!🙏😀
Chef, you have this rare talent to turn a relatively simple dish into a delicacy. Chapeau!
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!🙏🙏🙏😀👍
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! 🇦🇺🇺🇸🇦🇺❤️
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
Chef just watched your home fries video. Delicious. I swear you give me a Maillard Reaction watching you cook.
Keep it tame, woman!
Whenever I need a smile I watch one of your videos, it doesn't matter what you're cooking!!
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!
Butter is a Superfood.👍
I'm not a good cook but after watching you cooking, I'm learning. Tq
Home fries, one of my favorite. Thank you Jean-Pierre. 😎🥔🧄🧅🌶👍
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 🙏
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.
Elevating a staple diner griddle food to the next level! Just what I expect of the best UA-cam chef ever!
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.
Yes 👍 Chef 👩🍳 Thank You So Much 😊 🫶
Never too much butter!!!! Again another awesome recipe/video.
Only you Chef can take a simple dish such as home fries and make it look gourmet. I love watching you 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
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 was literally just thinking about this thats crazy thank you chef
I can live on potatoes to. Anyway they are cooked I love them ❤
"We love butter on this channel my friends." We love Chef Jean Pierre!
Love the tip for cutting potatoes. Mondays and Thursdays with Chef is a highlight each week. Thank, Chef.
Keep them coming, Chef! We appreciate you!
Thank you for all you do, chef.
He impressed me with a lot of these. From mashed potatoes, french toast, mac and cheese, and now french fries.
Damn I gotta learn that shaky toss of food on the pan. I've been practicing but still have not nailed it. Sometimes I'm not tossing enough to make the food turn and sometimes it's just flying all over the stove. Love the Honesty of @chef Jean-Pierre and the fact that everything is shot live so anything can go sideways and then simply coming around it and informing the viewer. We Finns are simply folk but we honor this type of media. This is the best cooking channel hands down.
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.
"Chefs literally at the Front of World War 3" absolutely. Great Channel and great work.
Love your videos! FYI-in Ireland fried potatoes with peppers and onion are Potatoes O'Brien.
So grateful to hear you are going to do video on how to chop/dice the various vegetables!
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!
Hello Chef Jean-Pierre,I just finished preparing these delisious home Fries and they turned out excellent!I used the frozen garlic cube. The one you showed us how to prepare.First time cooking fries this way,and I love it!Any little tip you give us while you are cooking, just one word, makes such a big difference.It's a pleasure to watch you cook and teach on your channel.I also made Oxtail Soup. My Venezuelan friends and family members always cook it their way, but I gave it my special Cuban touch by adding more vegetables and seasonings.Let's see what my spouse Alex's mom will say.Thank You so much for being so special.God bless your parents for having you.
I just got in your two stage knife sharpener this morning and that bloody thing WORKS! I think it could turn a butter knife into a samurai sword! Looking to buy some skillets off of you next.
Another week, another recipe to try! Looking forward. Thank you again!
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..
Thanks, Chef! You're such a funny guy! 😆 Too adorable! It was nice seeing your videos! I learned a lot! God bless!
You kick start my day. Love it!
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!
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.
I have learned more about the science and technique of cooking since watching your channel over the last year than I have in my entire life! And the sense of humor and kindness....Hats off to you Chef! Can't thank you enough!
Just in time for grandson’s 14 birthday, his favourite veg is home fries
So it will be home fries with your Beef tenderloin recipe ,yummy !!
Thanks again for all you super recipes 🥰
Perfect potato dish chef JP.
Love me some Chef Jean-P!!! This with a nice steak and eggs will make my Sunday after church complete...
I will try this one today. Thank You Chef Jean-Pierre for having the heart of a teacher.
Thank you favorite chef 😍
Cut forward, add vinegar for firm potatoes. Great tips, great recipe, Chef. I love these 'simple' but brilliant recipes and techniques.
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 😋😋😋💞
Now those are Home Fries! Most excellent, Chef!
What a great teacher. Cooking is a passion, and it is a love you do so well. Thankful I’ve found your channel. Just got your book. Time to cook, WITH SOME BUTTER.
Thank you Chef Jean Pierre,
I love this type of potato 😊
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.
You are the person sir, I look upon whenever I have a bad day. You are a blessing for humanity.
🙏🙏🙏😀
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 😃
I love the intro. GOOD JOB WHOEVER MADE IT!
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.
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!
Being a potato farmers daughter…well done friend….well done ❤️
Chef, Jean-Pierre, I work at The Broadmoor. 5 star 5 diamond One of the Chefs there watches you!
YOU are a good example of "je ne sais quoi"! love all your stuff!
I actually make these quite often. Now I know how to make them better.
Thank you UA-cam algorithms for introducing me to this lovely Chef who loves cooking as much if not more than I do and teaching me so much!!
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! ;-)
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!