Hope you and cindy planted potatoes :) That's step 0 in the recipe for the MIgarden, after all. hmmm..any chance you guys will sell tubers of any kind at your site?
Chef John, I want you to know that I watch/listen to these videos every single night because they are so soothing and help me mellow out for bed. All of this I've done for the last six years! All in spite of the fact that me cooking eggs = microwaving two of them in a mug. I love you chef John.
Chef John, if you do not show us a video for those scrambled eggs, I will, without hesitation, send an entire boxful of pre-packaged lemon juice that come in the little plastic lemons to your house.
I've made so many of your dishes, CJ. This video reminds me of one of the most important concepts in being a great home chef that I've learned from you. You reference this concept in every video. The now-famous line always starts with "After all, you are the...." But you also say something else less frequently that is the foundation of the famous line. It's a phrase I use all the time when I'm cooking with my wife or kids or friends: "That's just you cookin'" So important. It's not about following step by step directions. It's the difference between someone "cooking" and someone "making a dish". Bravo.
I just tried this out and its amazing! I had some leftover asparagus which i just cut into pieces and threw into the pan too, and I added a tiny bit of honey right at the end and coated everythign with it to caramalize it. It tastes incredible! Literally eating this while typing this comment :D
Every time I make a cheese toastie, I always scrape the knife on the outside just to hear the satisfying noise of a perfectly crisp toastie, and that is all because of you :')
Ah, food memories :-) This recipe is actually pretty close to the way my grandmother would make fried potatoes. Instead of steaming or microwaving, she'd save the leftovers from dinner in the fridge. Then, on a Saturday, she'd slice them all up, tossed an artery clogging amount of real butter in a skillet and fried the heck out of 'em. She'd let them go until they were a deep brown color and almost hard enough to stop a bullet. Great with a little mayo or her home made applesauce.
Thanks, Chef John! I tell my husband all the time that Chef John is my cooking guru. You make recipes (and cooking) so accessible, and everything that I try from your recipes comes out great. Thanks for doing a good thing here:)
1:45 "I can't make these. I don't have a microwave." "Sure, you do. It's in the break room at work." LOL. That's so true. But if one gets unemployed, then one loses access to this free microwave service.
Microwaving potatoes before frying them up in a pan? NICE I've been doing that for YEARS, I'm so happy that Chef John 👨🍳 approves of this method ☺️❤️ heh heh
I just made these, for lunch...because I do whatever I want. ;) They turned out perfewand and they taste awesome! Thank you so much for this recipe. Your recipes never disappoint me :)
I usually use a recipe that requires pre-boiling unpeeled potatoes in salt and caraway seeds until they're almost done. Chef John's method sounds like it would save me a lot of time with the added benefit of producing less dirty dishes. Will definitely try it out.
Cudo's Chef John! I am a novice cook who has been following for a while now and just finished eating this made with my own two hands!! These are by far the best home fries I've ever had...let alone I've ever made! Thank you, thank you, thank you! Little by little with your help I'm getting past the 'water boiling' stage of cooking! Your video's are just the best along with your humor! I may be 60 yrs old, but when I grow up I want to cook just like you!
I've been doing this microwave-first 'cheat' for years, though I tend to dice them completely first, rather than cutting after. Will have to try it that way and compare, thanks!
tyvek05: wrong. Five Guys simply uses a different method to achieve the same result. This is directly from their menu: "Cut fresh, cooked twice, firm on the outside and mashed-potato on the inside."
Made this this morning for me and the family. Everyone loved it! The cooking time didn't feel like it would be with raw potatoes. I was confident it was going to be great and cooked well
Dear Chef John, I've been binge watching your channel for 3 days and bookmarked enough recipes to occupy me for a few years. Amazing content. I love it!!! I haven't seen a place where to submit wishes so I figured that the comment section of your latest video is a good start. Like me, you seem to like stews (which, statistically, is probably a conclusion highly biased by my recipe choices...) I have no problem with lamb/porc/chicken or even veal stews but I've been struggling with beef stews recently. Last time was with a Goulash. And indeed you mention something in your own goulash video: there seems to be a moment when those tough stew cuts become tender but, conversely to what is happening with other meats, overcooking will make them tough again. (note: I usually use short ribs or chuck) I've lost confidence in my ability to do a Boeuf Bourguignon again. I need your help, Chef !! How to prevent this phenomenon? Is it like Squid? Can extremely long cooking time bring me back to more consistent results? Cheers
Hi John. I absolutely love your videos. Youre humour and accent make listening to you a real pleasure. You are famous in my house here in Australia. thankyou,Signed Davids wife
Thank you for the ketchup . Will make these this week night breakfast. To busy for morning breakfast so we do the night bk. Looks good and crispy Thank You for all your advice. It realy help people out.
Chef John, you crack me up! you are so funny ! I am gonna try to remember to watch your videos when I am down....you are better than medicine....a laughter pill !
This is mainly how I do mine, microwave and all, except I withhold the garlic until the end so as to not risk burning it. Then, near the end I take a little store bought Italian herb mix in the palm of my hand the sprinkle pinches over the potatoes crushing the herbs as I do. At the point where I turn off the fire is the real biggie! I sprinkle all the crispy potatoes with parmesan cheese (really Kraft is best for this particular application). Let the heat melt the cheese a bit. Or add a little earlier to give a little time to brown the cheese a bit. It's insanely good. I've seen people lick the plate.
Nicely done as always !! Sorry folks but I gotta admit this chef knows his stuff..was following him on Allrecipes.com..but seems every time I look for that elusive recipe and head to UA-cam .. he is often the first one that comes up with an easy and always successful recipe and a style of his own. Honestly I stumbled on this recipe by accident and this will be added to Sunday's breakfast tomorrow with my very carefully soft scrambled eggs with whipped chives cream cheese plus salt and a dash of cayenne pepper..mmmmm..Now a Sunday tradition ..Keep up the good work Chef John ! I am a committed follower !!
Amazing! exactly what I wanted to attempt today with a roast chicken, now I don't need to go recipe hunting, I trust you chef john! Thank you in advance!
kunfussed213 I remember that show as a kid. She use to cuss Mel out. Did you know Philip Mckeon was Nancy Mckeon's brother? I didn't find that out until the show ended.
I make these at home except I don't use a microwave in the beginning, I just put my stove on the lowest setting possible and cover, I keep checking and stirring until the potatoes are fork tender, once I have achieved that I crank up my stove to about medium and uncover and do like chef john has done and crisp them up.
Check out the recipe: www.allrecipes.com/Recipe/258117/Quick-Crispy-Home-Fries/
Making these tonight... My wife walks in and asks "Why are you making food at 11:30?" - my answer "Chef John uploaded a new video so....Enjoyyyyy"
Hope you and cindy planted potatoes :) That's step 0 in the recipe for the MIgarden, after all.
hmmm..any chance you guys will sell tubers of any kind at your site?
Now that's dedication.
Brilliant!!!!!!
My favorite comment.
MIgardener | Simple Organic Gardening & Sustainable Living LMFAO
"What kinda crazy person eats a whole plate of potatoes?"
Me: *smiles nervously*
Chef John,
I want you to know that I watch/listen to these videos every single night because they are so soothing and help me mellow out for bed. All of this I've done for the last six years! All in spite of the fact that me cooking eggs = microwaving two of them in a mug. I love you chef John.
I love chef John
Chef Tony is funnier. ;)
Red Phoenix what's his channel?
Red Phoenix that's hard to believe
Ethan Sean He had me at, don't worry about not having microwave, just use the microwave at work😂
Same.
Chef John, if you do not show us a video for those scrambled eggs, I will, without hesitation, send an entire boxful of pre-packaged lemon juice that come in the little plastic lemons to your house.
And I will send you a truckload of pre-shredded cheese!
And I will send a pot of well-rinsed spaghetti.
Don't forget the extra large tin of pre-ground black pepper.
Tol1as, made sure you cook it to mush first.
Them Ustar Dprin Ce No, no, no, instead of sending him an un-deglazed fond, you take the pan, and wash it with soap and water right in front of him.
I jus can't do his voice.. he gets louder and lower at the end of the sentence😂😂😂
I've made so many of your dishes, CJ. This video reminds me of one of the most important concepts in being a great home chef that I've learned from you. You reference this concept in every video. The now-famous line always starts with "After all, you are the...." But you also say something else less frequently that is the foundation of the famous line. It's a phrase I use all the time when I'm cooking with my wife or kids or friends: "That's just you cookin'" So important. It's not about following step by step directions. It's the difference between someone "cooking" and someone "making a dish". Bravo.
Chef John, you're my home fry.
i've been using your potato bravas recipe for home fries. works great
I'm watching this at 8:30 am, and have to say there is something in your voice that gives me the hype I need to start the day. :D
I just tried this out and its amazing! I had some leftover asparagus which i just cut into pieces and threw into the pan too, and I added a tiny bit of honey right at the end and coated everythign with it to caramalize it. It tastes incredible! Literally eating this while typing this comment :D
You brighten up my day with your jokes , snippets, and recipes! Love it!
I was waiting for the crispy fork test...You did not disappoint me Chef John!
I don't always even crack a smile at most chef John jokes, because I'm a cold hearted bastard, but that break room microwave joke almost killed me.
Oh thank god, and I thought I was the only one microwaving potatoes at work.
Every time I make a cheese toastie, I always scrape the knife on the outside just to hear the satisfying noise of a perfectly crisp toastie, and that is all because of you :')
Ah, food memories :-) This recipe is actually pretty close to the way my grandmother would make fried potatoes. Instead of steaming or microwaving, she'd save the leftovers from dinner in the fridge. Then, on a Saturday, she'd slice them all up, tossed an artery clogging amount of real butter in a skillet and fried the heck out of 'em. She'd let them go until they were a deep brown color and almost hard enough to stop a bullet. Great with a little mayo or her home made applesauce.
Thanks, Chef John! I tell my husband all the time that Chef John is my cooking guru. You make recipes (and cooking) so accessible, and everything that I try from your recipes comes out great. Thanks for doing a good thing here:)
the moment chef John uploads a new video when you're watching another one of his videos...
Also, we germans usually add diced onions and bacon to these at the end. And we prefer our home fries to be cut in slices rather than cubed pieces.
1:45 "I can't make these. I don't have a microwave."
"Sure, you do. It's in the break room at work."
LOL. That's so true. But if one gets unemployed, then one loses access to this free microwave service.
This is my favorite channel on UA-cam, I love you Chef John!
I needed this recipe. Everyone needs this recipe
Such a good youtuber, you've made me not starve for student life and I thank you for that
I've waited for so many years to see your take on home fries. This video was a very pleasant surprise to see.
Microwaving potatoes before frying them up in a pan? NICE I've been doing that for YEARS, I'm so happy that Chef John 👨🍳 approves of this method ☺️❤️ heh heh
I just made these, and they came out great. Really good recipe. Thanks, chef John!
I just made these, for lunch...because I do whatever I want. ;)
They turned out perfewand and they taste awesome! Thank you so much for this recipe. Your recipes never disappoint me :)
Chef John is the absolute best. When he said 'Sure you have a microwave. It's in the break room at work'' I started laughing hysterically.
I usually use a recipe that requires pre-boiling unpeeled potatoes in salt and caraway seeds until they're almost done. Chef John's method sounds like it would save me a lot of time with the added benefit of producing less dirty dishes. Will definitely try it out.
Cudo's Chef John! I am a novice cook who has been following for a while now and just finished eating this made with my own two hands!! These are by far the best home fries I've ever had...let alone I've ever made! Thank you, thank you, thank you! Little by little with your help I'm getting past the 'water boiling' stage of cooking! Your video's are just the best along with your humor! I may be 60 yrs old, but when I grow up I want to cook just like you!
"Excuse me...Flo?... What is the soup dejure?"
"the soup of the day"
...."That sounds good I'll take that."
du jour
I thought it was a progressive insurance reference at first.
It's not a Dumb & Dumber reference either.
Gesundheit
This is almost the exact same thing I did the first time I ever cooked myself a meal, It tasted very good.
I've been doing this microwave-first 'cheat' for years, though I tend to dice them completely first, rather than cutting after. Will have to try it that way and compare, thanks!
"we're going to shock the world with some cayenne" 😂😂😂😂
I love your sudden tone swings...
"but that *REALLY* depends...and *DEPENDING* on your stove... we're gonna keep flipping *AND* observing*"
Chef John: "What kind of crazy person just eats a plate of potatoes?"
Me: Uuhhhh........
Honestly though, I love this recipe.
You are the Five Guys of your Home Fries
one day I wish I could be as good as chef John with food puns
It's dangerous to wish for the powers of a God.
You are the Betty Davis Eyes of your Crispy Home Fries.
tyvek05: wrong. Five Guys simply uses a different method to achieve the same result. This is directly from their menu: "Cut fresh, cooked twice, firm on the outside and mashed-potato on the inside."
Starry eyed surprise, sundown to sunrise.
Made this this morning for me and the family. Everyone loved it! The cooking time didn't feel like it would be with raw potatoes. I was confident it was going to be great and cooked well
Easy to make... i did it today.. with the pita bread!!! And eggs... your rock chef John
Thank you for this! I was finally able to make crispy soft home fries, rather than soggy and burnt!
Thank you Chef John for your recipes!
Dear Chef John,
I've been binge watching your channel for 3 days and bookmarked enough recipes to occupy me for a few years. Amazing content. I love it!!!
I haven't seen a place where to submit wishes so I figured that the comment section of your latest video is a good start.
Like me, you seem to like stews (which, statistically, is probably a conclusion highly biased by my recipe choices...)
I have no problem with lamb/porc/chicken or even veal stews but I've been struggling with beef stews recently. Last time was with a Goulash.
And indeed you mention something in your own goulash video: there seems to be a moment when those tough stew cuts become tender but, conversely to what is happening with other meats, overcooking will make them tough again. (note: I usually use short ribs or chuck)
I've lost confidence in my ability to do a Boeuf Bourguignon again. I need your help, Chef !!
How to prevent this phenomenon? Is it like Squid? Can extremely long cooking time bring me back to more consistent results?
Cheers
Ketchup on the eggs too!! Yummmmmm.
thank you! just watched the video and had to make these. fabulous!
Hi John. I absolutely love your videos. Youre humour and accent make listening to you a real pleasure. You are famous in my house here in Australia. thankyou,Signed Davids wife
I am not only enjoying but i'm smiling too when i watch your video, i will try them for sure soon !
those potatoes look sooo good 👍...I'm hungry 😋
Two my favs : chef Jhon video & potatoes...yeayyyy
If you really don't have access to a microwave, par boil them in some garlic and butter water. Results are pretty good.
Thank you for the ketchup . Will make these this week night breakfast. To busy for morning breakfast so we do the night bk. Looks good and crispy Thank You for all your advice. It realy help people out.
oh they looks so good
Great recipe!
What a delicious dish!!!! Thanks for sharing your recipe.
Chef John I love you videos makes you want to get back into cooking thanks
I like to cut a few pieces smaller so they get extra crispy. 😊
So cool! My son loves home fries, and this will help me step up my game. Thanks Chef John!
Love you Chef.
Chef John, you crack me up! you are so funny !
I am gonna try to remember to watch your videos when I am down....you are better than medicine....a laughter pill !
This is mainly how I do mine, microwave and all, except I withhold the garlic until the end so as to not risk burning it. Then, near the end I take a little store bought Italian herb mix in the palm of my hand the sprinkle pinches over the potatoes crushing the herbs as I do. At the point where I turn off the fire is the real biggie! I sprinkle all the crispy potatoes with parmesan cheese (really Kraft is best for this particular application). Let the heat melt the cheese a bit. Or add a little earlier to give a little time to brown the cheese a bit. It's insanely good. I've seen people lick the plate.
Thank you so much for this technique! I've tried to do this at home so many times and they always turned out mushy. Keep the great recipes coming!
Omg i was looking up recipes for this just yesterday and was like "i wonder how chef John would make it" thats insane tyvm i needed this
that sounds/looks really good.
This recipe looks delicious! Will definitely try it tomorrow morning!
most entertaining chief ever with your humor and good foods
Just made these, GREAT.
Nicely done as always !! Sorry folks but I gotta admit this chef knows his stuff..was following him on Allrecipes.com..but seems every time I look for that elusive recipe and head to UA-cam .. he is often the first one that comes up with an easy and always successful recipe and a style of his own. Honestly I stumbled on this recipe by accident and this will be added to Sunday's breakfast tomorrow with my very carefully soft scrambled eggs with whipped chives cream cheese plus salt and a dash of cayenne pepper..mmmmm..Now a Sunday tradition ..Keep up the good work Chef John ! I am a committed follower !!
Looks good.
Thanks for sharing this.. Looks really easy and really good!
Cheers from Norway!
Amazing! exactly what I wanted to attempt today with a roast chicken, now I don't need to go recipe hunting, I trust you chef john! Thank you in advance!
You're the best Chef John!
If you don't have a microwave you can boil them for 10 minutes on high, I also use bacon grease to fry them up for extra flavour.
Delicious. thank you. Loved it and easy.
I so shouldn't watch these while hungry... mmmm...
Watching these recipe videos is such a stress reliever. Both in finding easy recipes to use and for Chef John's pleasant voice.
Oh my goodness. They just look so beautiful.
I love Chef John's videos!!! Even more so because he sounds like Seth Rogan!!! Great recipes, great narrating!
I love this guy
Just in time for the weekend!
Just want to thank you. you have taught me a lot
Hey chef john! Looks yum
fave chef on youtube
Looks delish Jon!
I can't wait to try these they look amazing!
Last time I was this early, he didn't do the ol tappa tappa yet
Perfect recipe Chef John, and your timing is awesome. We got a ham in the fridge and this seems like a perfect paring. Dinner is saved :)
My favorite chef ❤️
Great advice on using wokrplace microwave!
I love your videos and the way you talk. It is so attention getting...Keep up the great work!
I just boiled them before. Works just as good.
Thanks for the tip for us non microwave owners. Literally was thinking "Con flabit I can do these" then BAM! my eyes were opened.
Love it! I have everything, going to put those potatoes that's been sitting to use!
Kiss my grits! 😂
Flo?
Yep. That show was funny.
beat me to it!
kunfussed213 I remember that show as a kid. She use to cuss Mel out. Did you know Philip Mckeon was Nancy Mckeon's brother? I didn't find that out until the show ended.
Life's a Beach With her hands on her hips. That was the killer 😂😂 Yes I did.
Definitely going to give these a go
yay! chef john makes my day
So good! And when the fork went through that home fry, I was sold!
I make these at home except I don't use a microwave in the beginning, I just put my stove on the lowest setting possible and cover, I keep checking and stirring until the potatoes are fork tender, once I have achieved that I crank up my stove to about medium and uncover and do like chef john has done and crisp them up.
looks tasty.
omg I love this channel. So. Much.