POTATOES RULE ALL!! I hope you guys enjoyed the vid and I might just go ahead and make my next video about the leftover potato scraps or should I do something else? LMK!
ByronTalbott Can you make hindi potato patties? They look like bread and start to expand while frying! I really like them and i want to see you try to make them. :3 nice content by the way BEST CHANNEL EVERRRRRR!
Tôpãž Thė róyåł Gęm Do you mean Indian Potato Patties? Because I am an Indian and I have never heard of Hindi Potato Patties, Hindi is a language in India. So I thought maybe you're confused between the two. And yes we do have Indian Potato Patties. It's spicy and very filling. There are 100 different ways of making it in India :) Byron, please give it a try :)
ByronTalbott Please do Indian recipes like Biryani, Dal, Rajma Chawal, etc. Would love to se how you will make it :) it is a very traditional dish. Try Persian, Italian and Thai cuisine as well :)
Love this recipe! Made it a couple of times already for dinner parties (credited you in my instagram!) Though I gotta admit mine are a little more rustic looking than these cuz I didn't bother squaring em up so perfectly. Protip: If your doing a whole lot of em, it really helps to have 2 people doing em, 1 person could slice and stack, the other can fry. And to make serving them easier, I recommend double frying! Fry the first few batches halfway, to the point where you know they're more or less cooked and starting to colour, reserve (cooked potatoes won't discolour!), then fry till golden brown crispy ala minute for maximum crunch, colour and warmth, season right away and watch em go!
As well they should. I've shaved off finger tips and knuckle skin with the mandolin. They are a nightmare machine designed to remind trained chefs like myself (oh I'm fancy) that accidents happen.
I’ve never made this or really thought about it but I just really love how it looks after it’s fried and how smooth the process is for you. You’re such a talented chef! Your family is very lucky to have you around to make some amazing food!
Does it really make a big difference to slice it and put it together instead of just cutting a cube out of the potato? Because as you said the oil cant get inside the potato and the inside looks unfried? So basically it is just for a little more texture at the outside? Just asking :)
If you just cut a cube it will be so thick that it won't cook all the way through, the thin stack of potato makes it easier to cook all the way through + to make it crisper. I think
You're probably the only person I've watched that doesn't eat with so much noise or with their mouth open so thank you (also not the best idea to watch this at 12 am I'm hungry now)
As grandad would always say, That'll learn ya. But seriously, sucks, thankfully mine has a handle that you stab down into whatever your slicing or no doubt I would be missing chunks of finger.
Oh gosh Byron... you've done it again - turned such simple ingredients & simple underrated potato and turned it into a delicious work of art!! Just like the best of the best, e.g. Italian cooking- you use simple quality ingredients and your skill and male it so delicious. All I'm trying to say is I LOVE your videos - you're very inspirational, keep it up!! 😃😎😊 Yulia xx
Would this work in the shape of usual french fries? As a student I'd rather get the most out of my potatoes instead of reserving them for another recipe
Salman, honestly, as a student, I'm tired of plain potatoes and I'd like to feel like I'm eating something else from time to time. This kind of recipe is perfect for that. When it comes to cooking, I have time for the shit.
At a Smokey Bones I used to go to, they had "kettle chips" that were really thickly cut and not cooked like potato chips, so they had a mildly crispy outside and were really soft on the inside. Those were incredible, and these look like those amplified by ten. I *really* want to try this out sometime.
almostlastplace I think it would work on 🍠 sweet potatoes...it just comes down to how much starch is inthem... he said early on that it has to be russets because of the starch content. I guess we could google the potatoes... starchy versus waxy potatoes (that is what Alton brown called them-on his old show Good Eats he did a whole show about. Potatoes and had a list of starchy vs. waxy)
아이스 i think so. grapeseed oil has a high smoke point, so it can get really hot without burning, but is harder to find and definitely more expensive than veggie oil. i bet peanut oil would be good, too.
My spin is doing a layer of white potato and a layer of sweet potato, but they are a bit circular and I oven bake them. Absolutely delicious and a great twist on traditional roast potato
1:53 "if you don't want to toss them..." why the fuck would anyone toss perfectly edible potatoes? The fact that somebody might even so much as consider the idea is absolutely disturbing and indicative of a deeper problem inherent in the wasteful attitudes towards foodstuff in developed societies. horrendous
See this is exactly the type of low effort comment that should not be allowed on the internet. This apparent display of apathy is a troubling sign of accepted callousness in today's wasted youth. What a terrible shame!
I am always amused at the amount of nonsense the comments seem to bring out in anyone's attempt to educate someone on UA-cam by showing them a different way to cook something. It always reminds me of the old phrase of, "There are a million ways to skin a cat and the cat ain't gonna' like any of them." Honestly, this is the reason that so many videos do not allow comments regarding them. It would be nice if folk stopped being so critical and actually took the results as an opportunity to gain something from them; good or bad. Me, I'll give this recipe a try just to see how it turns out. I'd even like to try it in an air fryer instead of the method used in the video. One never knows. It may be a bust or it may be just the ticket to pleasing myself and my family and friends. Jeffrey Dahmer would not care if this chef used gloves with his mandolin, as a sliced finger or two would probably only add some flavor and spice to the mix, huh? Come on, now, have a heart and a bit of laughter in responding to the good, bad or ugly of any cooking video and to those who comment, even when you do or don't agree with them. No need for nonsense in attacking anyone. It is crass, rude and uncalled for and it never shows you to be the better person at all. Just the louder one. Nice video and I do hope to try it out soon for myself.
Just stumbled on this. Loved this! I used my avocado and herb creme to accent the potatoes. and other things on the plate. I used 1 avocado , 2 scoops of sour cream, a pinch of kosher salt, fresh black pepper to taste and about 3 table spoons of minced Italian flat leaf parsley (to taste add more if you like a more pronounced flavor)
gONNA TRY TO MAKE THESE DURING THANKSGIVING IM SO EXCITED OH MY GOD best part is even if i screw it up, fried potatoes in any form still taste delicious
UA-cam algorithm does not make sense. I’ve subscribed since the steak and potatoes video. Have not seen another one of your videos until this one. Wasn’t sure who you were until you mentioned the steak and potatoes vid. Regardless, great video.
That's a good idea, but I think separating the slices to season them would run the risk of the slices separating while they're frying. Or I could be wrong, who knows :)
mialuk sigh...apparently you've only been cooking hamburger helper lolz. You can tell just from the photo there are individual layers. But give it a try. Compare a whole solid block of potato vs. this method.
mialuk mialuk pro tip: don't talk yourself up so much. Just makes you look like an arrogant tool....oh wait.....You can cook ANYTHING??? AND you've been cooking for "many" years?? That's more than one year...wow. That must make you a culinary legend. I Didn't know your culinary expertise was on par with chefs like Thomas Keller, Ferran Adria, robuchon, and gordon ramsey. My bad bro. Go fry that block of potato! If you say there's no difference, who am I to say anything.
So I've made these 3 times now with success. One question, I use a thermometer and have a digital electric burner. I heat the oil to 360. Always takes 12+ minutes to fry. I'm wondering how you're frying them in 5 minutes without increasing temps.
Cub omfg. Of course you comprehend english jesus christ then how would you be reading jesus I'm not spending any more time talking to you fucker bye bye
Yum! Can you show us how to cook Potato finishes next video? If you Can please also show how to make little black squash balls,potato pancakes and centipieds?
Perfect! I made these with duck fat instead of grape seed oil and they were fantastic! Question: what about adding other fats and herbs between the potato slices? What about butter, Snd some sort of her, like rhyme, between each slice?
The food & editing is just incredible!! I had to tell my sister to subscribe to your channel since she loves to cook and try out new things, thank you for all these amazing recipes! 😊
If I didn’t get to hear that crunch, man, if you would’ve ended it at taking them out and plating them, I would have screamed. I NEED to hear the crunch 🥔🥔🥔
Hello Byron. I was wondering if you can make a video on your take or first time making the tunnel of fudge cake? It was a million dollar recipe way back when but its very hard to make. I love you videos so so much. Thank you and keep up the good work.
Chef, a simple question. If you ever serve this in a restaurant, how would you store and prep ahead the potatoes so they dont oxidize and ready to cook when u get the order? Thanks
Agung 24041988 I'd slice them fast (maybe 10 large russets at a time), layer them in a half sheet tray, season with a little bit of salt, press them with another sheet tray on top, cover, and bake until slightly tender. Almost like an al dente texture for veggies. After that, press and cool in the fridge for 2 hours then portion them out!
This looks fire 🤤! I’m wondering if you add a bit of salt in between the layers of potatoes before frying will it still work, or will the salt bring out the water in the potatoes and ruin it?
Good evening Byron Talbott I am fan of Jimmy and Ashley from Feast of Fiction I watched the Ratatouille episode and thought to give your channel a look see awesome recipes I may even give some of them a shoot myself. Keep up the great work!
Did you know one of the contestant in Masterchef Season 9 used your crispy potato stacks as a side for his entry dish. The moment I saw those it immediately reminded me of this video and the other video with the steak and potatoes.
I'm going to try them! I also like to take melon sized balls of mashed potato and and deep fry them :) On these though, I'm slightly skeptical that they aren't dry on the inside. Let's see... cheers Byron
POTATOES RULE ALL!! I hope you guys enjoyed the vid and I might just go ahead and make my next video about the leftover potato scraps or should I do something else? LMK!
ByronTalbott Can you make hindi potato patties? They look like bread and start to expand while frying! I really like them and i want to see you try to make them. :3 nice content by the way BEST CHANNEL EVERRRRRR!
Tôpãž Thė róyåł Gęm thank you so much!! I'm definitely going to look into Hindi potato patties! Sounds incredible
ByronTalbott hi Byron! Could you do a what I eat in a day? I'm looking for some ideas for everyday meals🙏
Tôpãž Thė róyåł Gęm Do you mean Indian Potato Patties? Because I am an Indian and I have never heard of Hindi Potato Patties, Hindi is a language in India. So I thought maybe you're confused between the two.
And yes we do have Indian Potato Patties. It's spicy and very filling. There are 100 different ways of making it in India :) Byron, please give it a try :)
ByronTalbott Please do Indian recipes like Biryani, Dal, Rajma Chawal, etc. Would love to se how you will make it :) it is a very traditional dish. Try Persian, Italian and Thai cuisine as well :)
You started this trend man never forgot. Everyone on TikTok is saying they found it but, Na man your the pioneer!
Exactly this!
This!!!
They’ve been serving them at this high end steak house near me for years. So happy I found this tutorial
EXACTLY!
Was just gonna comment this!!! Crazy to me
Wasn't the best idea to watch this at 10pm. Now I'm craving this crispy goodness
My life in a nutshell... food videos are such a double edged...potato.
ByronTalbott your a good cook open up a restaurant
Julia K 10 pm? Youre far from the us I guess
Julia K its 1am for me and im unbelievably hungry
Julia K it's 4:32 and school is in 6 days because of hurricane Harvey :(
I know what I'm making tonight 😍 Nothing better than crispy potato, thanks for the recipe!
Carina Stewart OH MY GOD I LOVE YOUR CHANNEL. You and Byron are my favs
Is it spaghetti?
Love this recipe! Made it a couple of times already for dinner parties (credited you in my instagram!) Though I gotta admit mine are a little more rustic looking than these cuz I didn't bother squaring em up so perfectly.
Protip: If your doing a whole lot of em, it really helps to have 2 people doing em, 1 person could slice and stack, the other can fry. And to make serving them easier, I recommend double frying! Fry the first few batches halfway, to the point where you know they're more or less cooked and starting to colour, reserve (cooked potatoes won't discolour!), then fry till golden brown crispy ala minute for maximum crunch, colour and warmth, season right away and watch em go!
Your recipes are simply the most mouthwatering creations. 😍
Mandolins give me anxiety
Just get a safety glove so you don't cut yourself.
Also sea doo, isn't it past your bedtime about now? Need to wake up early for elementary school.
ZonalJump I didn't know they even existed!! I'll look thanks :)
As well they should. I've shaved off finger tips and knuckle skin with the mandolin. They are a nightmare machine designed to remind trained chefs like myself (oh I'm fancy) that accidents happen.
Banjos make me edgy.
I’ve never made this or really thought about it but I just really love how it looks after it’s fried and how smooth the process is for you. You’re such a talented chef! Your family is very lucky to have you around to make some amazing food!
What a lovely recipe! The potatoes look amazing, I'm definitely going to try this!
The fact that you kept the trimmings and scraps make me happy mate, wasting nothing, love it
Byron I'm an aspiring baker and I really enjoy watching all of your videos. You really inspire me.
He got straight into the recipe no irrelevant chat like some do so that was appreciated.
Does it really make a big difference to slice it and put it together instead of just cutting a cube out of the potato? Because as you said the oil cant get inside the potato and the inside looks unfried? So basically it is just for a little more texture at the outside? Just asking :)
I'd think that it helps get the inside fluffier and less dense than just a chunk of potato
If you just cut a cube it will be so thick that it won't cook all the way through, the thin stack of potato makes it easier to cook all the way through + to make it crisper. I think
yes.
Wouldn't cook all the way through.
he said at the end of the video that the slice gives more texture and a better mouth feel when chewing
You're probably the only person I've watched that doesn't eat with so much noise or with their mouth open so thank you (also not the best idea to watch this at 12 am I'm hungry now)
I once cut a chunk off of my finger trying to use a mandolin to slice potatoes. :(.
Christina Walker me too omg!!!!!!
sea doo yeah it was a bad choice on my part
As grandad would always say, That'll learn ya. But seriously, sucks, thankfully mine has a handle that you stab down into whatever your slicing or no doubt I would be missing chunks of finger.
I know Samantha, They give you anxiety
Mohammed Usaid Lol
How have I not discovered this channel before now?! I'm honestly surprised but glad because it's better now than never.
Those look really tasty. I think a sour cream and chive dip would be great with those.
A garlic aioli would be amazing as well. Just had some w sour cream
I've tried this... They're really the best ❤❤❤
Potatoes, oil, salt and I already have a mandolin in know what I'm eating with my ramen for the rest of college
Maya Larbi lol!
Neat idea! We will have to try it soon.
Amazing! I've never try potato stack, I'll surely give it a go :)
L
Oh gosh Byron... you've done it again - turned such simple ingredients & simple underrated potato and turned it into a delicious work of art!! Just like the best of the best, e.g. Italian cooking- you use simple quality ingredients and your skill and male it so delicious. All I'm trying to say is I LOVE your videos - you're very inspirational, keep it up!! 😃😎😊 Yulia xx
Would this work in the shape of usual french fries?
As a student I'd rather get the most out of my potatoes instead of reserving them for another recipe
As a student you wouldnt have time for this shit u just eat whatever
Salman Jaddaa they most likely meant they are a culinary student.
Salman Jaddaa I just laughed so hard 😂😂
Salman Jaddaa speak for yourself. Lots of students actually can self manage enough to do decent home cooking.
Salman, honestly, as a student, I'm tired of plain potatoes and I'd like to feel like I'm eating something else from time to time.
This kind of recipe is perfect for that.
When it comes to cooking, I have time for the shit.
At a Smokey Bones I used to go to, they had "kettle chips" that were really thickly cut and not cooked like potato chips, so they had a mildly crispy outside and were really soft on the inside. Those were incredible, and these look like those amplified by ten. I *really* want to try this out sometime.
Would this work with sweet potatoes?
Well that's rude I'm more wondering if they're starchy enough, like I tried this with yukons gold potatoes and it fell apart.
sea doo you're so rude.
I don't think they're starchy enough.
Eh, don't mind him Kealani, he's probably mad that his mom took away his Call of Duty games.
almostlastplace I think it would work on 🍠 sweet potatoes...it just comes down to how much starch is inthem... he said early on that it has to be russets because of the starch content. I guess we could google the potatoes... starchy versus waxy potatoes (that is what Alton brown called them-on his old show Good Eats he did a whole show about. Potatoes and had a list of starchy vs. waxy)
Love the new kitchen. Very warm and cozy feeling.
I swear you did a video on this already.
like twice
Not much original content these days. It's either potato stacks or some kind of s'more dessert.
Patrice he did but it was as a side dish. Steak & potato video.
3:32
Music, Food, & Makeup I remember, I know my mind wasn't playing tricks on me.
Man ,he and his wife r just amazing I love both of their channels
This guy is a living, breathing hipster checklist.
Justin Earle tattoos, v neck, beard, that hair, and pretty boy
I thought i was the only one whos getting that vibe.
Do I sense some jealousy? :)
.....and a poor attempt at dry humor
isn't one of the core tenants of hipsterism only pretending to enjoy things?
He seems pretty genuine.
I am more than glad I discovered your channel today... Keep it coming!
He said he used grape seed oil?? Does regular vegtable oil work??
아이스 Any oil will fry potatoes.
아이스 i think so. grapeseed oil has a high smoke point, so it can get really hot without burning, but is harder to find and definitely more expensive than veggie oil. i bet peanut oil would be good, too.
This works for two reasons , high smoking temperature , low viscosity
My spin is doing a layer of white potato and a layer of sweet potato, but they are a bit circular and I oven bake them. Absolutely delicious and a great twist on traditional roast potato
1:53 "if you don't want to toss them..." why the fuck would anyone toss perfectly edible potatoes? The fact that somebody might even so much as consider the idea is absolutely disturbing and indicative of a deeper problem inherent in the wasteful attitudes towards foodstuff in developed societies. horrendous
kald0rei lol maybe chill?
See this is exactly the type of low effort comment that should not be allowed on the internet. This apparent display of apathy is a troubling sign of accepted callousness in today's wasted youth. What a terrible shame!
kald0rei I honestly don't understand why people waste so much food. If it can be used, it should be. Especially potatoes.
10/10 I love it. Encore!!!
+kald0rei You're the first person on the internet I've seen with a genuine respect for food. Thank you.
I don't know if this didn't show up in my feed or if I just missed it but Im glad I found it!
I am always amused at the amount of nonsense the comments seem to bring out in anyone's attempt to educate someone on UA-cam by showing them a different way to cook something. It always reminds me of the old phrase of, "There are a million ways to skin a cat and the cat ain't gonna' like any of them." Honestly, this is the reason that so many videos do not allow comments regarding them. It would be nice if folk stopped being so critical and actually took the results as an opportunity to gain something from them; good or bad. Me, I'll give this recipe a try just to see how it turns out. I'd even like to try it in an air fryer instead of the method used in the video. One never knows. It may be a bust or it may be just the ticket to pleasing myself and my family and friends. Jeffrey Dahmer would not care if this chef used gloves with his mandolin, as a sliced finger or two would probably only add some flavor and spice to the mix, huh? Come on, now, have a heart and a bit of laughter in responding to the good, bad or ugly of any cooking video and to those who comment, even when you do or don't agree with them. No need for nonsense in attacking anyone. It is crass, rude and uncalled for and it never shows you to be the better person at all. Just the louder one. Nice video and I do hope to try it out soon for myself.
fuck off twat
Just stumbled on this. Loved this! I used my avocado and herb creme to accent the potatoes. and other things on the plate. I used 1 avocado , 2 scoops of sour cream, a pinch of kosher salt, fresh black pepper to taste and about 3 table spoons of minced Italian flat leaf parsley (to taste add more if you like a more pronounced flavor)
third time's a charm ? 😋
They look so crispy! Love this method, going to have to try it.
This is like the third video I’ve seen with the potatoes
I haven't forgotten that you're the first to make these 🖤
To shave or not to shave, that is the question...
gONNA TRY TO MAKE THESE DURING THANKSGIVING IM SO EXCITED OH MY GOD best part is even if i screw it up, fried potatoes in any form still taste delicious
earlysquad?
UA-cam algorithm does not make sense. I’ve subscribed since the steak and potatoes video. Have not seen another one of your videos until this one. Wasn’t sure who you were until you mentioned the steak and potatoes vid. Regardless, great video.
That takes an awfully excessive amount of time for some damn French fries
Douglas Gregory you're a dumb fuck
You, sir, are a philistine,
your a phillistine
This guy loves his potatoes..watching 3rd potato video in a row ofc all by him.
It would have taste more better if the salt and pepper were in between those potatoes. I could make a better version of this
That's a good idea, but I think separating the slices to season them would run the risk of the slices separating while they're frying. Or I could be wrong, who knows :)
Ain't nobody got time for that
i think they would fall apart
I think the salt would cause the potatoes to release water.
Riktam Sarkar salt will draw out the water so they won't stick together
I appreciate the fact that you won't waste any food.
Canada 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
I made these tonight. OMG. Thanks so much for this elegant take on fried potatoes!
Deja vu ?
So simple but so elegant! I need to try this!!!
why not just fry a cube of potato? how can there be a difference?
mialuk layers=texture/mouthfeel. C'mon man think. He even explained it in the video if you couldn't figure it out yourself.
nah i been cooking for years, i think the starch would just glue it all back together and cook it as a cube, i will have a go and come back on here
mialuk sigh...apparently you've only been cooking hamburger helper lolz. You can tell just from the photo there are individual layers. But give it a try. Compare a whole solid block of potato vs. this method.
i can cook/make anything me, and i will give it a go and if there is a difference i will hold my hands up!
mialuk mialuk pro tip: don't talk yourself up so much. Just makes you look like an arrogant tool....oh wait.....You can cook ANYTHING??? AND you've been cooking for "many" years?? That's more than one year...wow. That must make you a culinary legend. I Didn't know your culinary expertise was on par with chefs like Thomas Keller, Ferran Adria, robuchon, and gordon ramsey. My bad bro. Go fry that block of potato! If you say there's no difference, who am I to say anything.
I love potatoes.....
this was most surprising recipe so far I did
thanks for the recipie
3rd video on this? Getting low on ideas?
So I've made these 3 times now with success. One question, I use a thermometer and have a digital electric burner. I heat the oil to 360. Always takes 12+ minutes to fry. I'm wondering how you're frying them in 5 minutes without increasing temps.
Uhm, you did a video on these things two times already, running out of ideas?
Cub ....what do liberals or sjws have to do with potato cubes?? Lmao
Cub are you fucking kidding me he's making a video about potatoes. You really had to make that comment?
RedRoseEmoji thats how conservatives think bud. Everything is political to them
Melody so true lmao 😂 if they can make potato squares political they'll make anything political.
Cub omfg. Of course you comprehend english jesus christ then how would you be reading jesus I'm not spending any more time talking to you fucker bye bye
Yum! Can you show us how to cook Potato finishes next video? If you Can please also show how to make little black squash balls,potato pancakes and centipieds?
that crunch!! looks super yummyy
Cool video, and definitely a reason to get a mandoline. Even if this all you ever use it for its probably worth it.
Recently came back to your channel so I must have missed these before.... Such a great snack!
Perfect! I made these with duck fat instead of grape seed oil and they were fantastic! Question: what about adding other fats and herbs between the potato slices? What about butter, Snd some sort of her, like rhyme, between each slice?
Douglas Osborn could be done, but you have to be careful with the separation of slices when frying. Sounds like a great way to infuse flavor!
These look soo good!
How did he remain so fit and cook AMAZING AND FREAKING DELICIOUS DISHES?!! If I'm in his situation I'll probably be eating wayyy too much.
What an amazing chef he can make fries but in cube shape
I'm totally making this when I get some of that grape seed oil. Thanks for sharing.
Jennifer A you can just use any oil that is suited to frying. Canola, vegetable oil, peanut oil etc.
Jennifer A you can just use any oil that is suited to frying. Canola, vegetable oil, peanut oil etc.
Chansoo Samuel Pak cool thanks
Omg! I am totally doing this recipe tomorrow for lunch. Btw nice new kitchen
That's a freaking beautiful kitchen, god cooking goals
this is such an interesting and creative way to serve potatoes. i love it
Is there any way to incorporate cheese into this - between the slices maybe?
Not only tasty...these would make a plate look so appealing. Definitely going to try this. Ty!!
First time in my life I have seen this. Surely will be making it. Thanks.
Oh my gosh, I love mostly every potato recipe! This looks so good
The food & editing is just incredible!! I had to tell my sister to subscribe to your channel since she loves to cook and try out new things, thank you for all these amazing recipes! 😊
add a very tiny pinch of salt (and your favorite herb) in between of the slices :)
Poke a hole (make a pouch) in the middle and add cheese :)
If I didn’t get to hear that crunch, man, if you would’ve ended it at taking them out and plating them, I would have screamed. I NEED to hear the crunch 🥔🥔🥔
Hello Byron. I was wondering if you can make a video on your take or first time making the tunnel of fudge cake? It was a million dollar recipe way back when but its very hard to make. I love you videos so so much. Thank you and keep up the good work.
They are so awesome I'm going to make them again as soon as I get groceries again.
It s so beautiful and very presentable, Is it cooked inside ?
Watching these videos in the middle of the night makes you hungry and sad.
These are so well put together you can't tell they are dirty potatoes HAHA
I love potatoes in pretty much every form and I'm definitely going to try this soon!
So cool, look forward to trying these.
i appreciate the ichthus tat on your left arm. i will have to give this recipe a try.
I'm thinking of doing those for Christmas now, so thanks for the inspiration.
Chef, a simple question. If you ever serve this in a restaurant, how would you store and prep ahead the potatoes so they dont oxidize and ready to cook when u get the order? Thanks
Agung 24041988 I'd slice them fast (maybe 10 large russets at a time), layer them in a half sheet tray, season with a little bit of salt, press them with another sheet tray on top, cover, and bake until slightly tender. Almost like an al dente texture for veggies. After that, press and cool in the fridge for 2 hours then portion them out!
ByronTalbott
No food vlogger has tempted me with food as much as you have Byron.
Who else is here or is subscribed this channel only because the union of food and a cute and pretty guy is the best? Hahahahah
Do this same idea but with sweet potatoes. Best ever!!
You should try to do it with a firm portion of mashed potatoes. Roll the mash into balls or sausages a little wider than a thumb and deep fry them.
This looks fire 🤤! I’m wondering if you add a bit of salt in between the layers of potatoes before frying will it still work, or will the salt bring out the water in the potatoes and ruin it?
Thanks. Potatoes are always my favourite. I'm going to make this. 😍
They look so good, as a snack and food. Im gonna make these
Just an observation: lately I haven't been seeing any dishes that's worth watching. And now this potato stack that we have seen twice before.
Good evening Byron Talbott I am fan of Jimmy and Ashley from Feast of Fiction I watched the Ratatouille episode and thought to give your channel a look see awesome recipes I may even give some of them a shoot myself. Keep up the great work!
Tbh I do love your " ΙΧΘΥΣ" tatto....it's soooo amazing
Did you know one of the contestant in Masterchef Season 9 used your crispy potato stacks as a side for his entry dish. The moment I saw those it immediately reminded me of this video and the other video with the steak and potatoes.
How about a fondant potato vid? Asking too much?? Hope not, looking forward to it!! Will continue to watch. Lots of love from NY!!
First vid and subbed. 💕 I love your talking voice omg
I'm going to try them! I also like to take melon sized balls of mashed potato and and deep fry them :) On these though, I'm slightly skeptical that they aren't dry on the inside. Let's see... cheers Byron