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, 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.
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'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:)
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
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 :)
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."
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'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!
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!
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
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.
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.
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 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.
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!
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.
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.
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 !!
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.
I watched this while eating an egg and grits (microwaved, of course) and wished that I had a potato and an induction cooker to cook upon! Chef John is hilarious! I love his voice; he could do character voices for animated movies!
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 !
I know you have lots of lovers, and one more at some point is just diminishing return (or something) but I love you man. Thank you VERY much for all your videos. I love your energy your generosity and your singing (even if not in perfect tune) because of the same mentioned things (energy, vibe, etc). When someone as you appears on this planet earth, all there remains for us is to act accordingly and try to be the same (and enjoy a pourable dough pizza along the way ;) ). Be well dear John (I know you are)
"Sure you do, it's in the break room at work".. that is by far the best thing I have heard anyone say about not having a microwave.. thank you chef john! that made me laugh hahah
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, 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 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, you're my home fry.
Captain Patch LOL love it!
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.
the moment chef John uploads a new video when you're watching another one of his videos...
i've been using your potato bravas recipe for home fries. works great
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 jus can't do his voice.. he gets louder and lower at the end of the sentence😂😂😂
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
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 was waiting for the crispy fork test...You did not disappoint me Chef John!
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 :')
You brighten up my day with your jokes , snippets, and recipes! Love it!
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.
Oh thank god, and I thought I was the only one microwaving potatoes at work.
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:)
Thank you for this! I was finally able to make crispy soft home fries, rather than soggy and burnt!
I needed this recipe. Everyone needs this recipe
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
Such a good youtuber, you've made me not starve for student life and I thank you for that
This is almost the exact same thing I did the first time I ever cooked myself a meal, It tasted very good.
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.
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.
I've waited for so many years to see your take on home fries. This video was a very pleasant surprise to see.
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 :)
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.
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
This is my favorite channel on UA-cam, I love you Chef John!
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!
I just made these, and they came out great. Really good recipe. Thanks, chef John!
"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
I love your sudden tone swings...
"but that *REALLY* depends...and *DEPENDING* on your stove... we're gonna keep flipping *AND* observing*"
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 so shouldn't watch these while hungry... mmmm...
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.
Chef John: "What kind of crazy person just eats a plate of potatoes?"
Me: Uuhhhh........
Honestly though, I love this recipe.
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
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.
"we're going to shock the world with some cayenne" 😂😂😂😂
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.
those potatoes look sooo good 👍...I'm hungry 😋
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
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 like to cut a few pieces smaller so they get extra crispy. 😊
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.
Watching these recipe videos is such a stress reliever. Both in finding easy recipes to use and for Chef John's pleasant voice.
If you really don't have access to a microwave, par boil them in some garlic and butter water. Results are pretty good.
Taters? What's taters, precious?
Danklord1986 P o - t a - t o e s ! Boil them, mash them, stick them in a stew. Lovely big golden chips with a nice piece of fried fish.
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.
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!
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!
So cool! My son loves home fries, and this will help me step up my game. Thanks Chef John!
Chef John: "What kind of crazy person just eats a plate of potatoes?"
Me: ...Me
Thanks for the tip for us non microwave owners. Literally was thinking "Con flabit I can do these" then BAM! my eyes were opened.
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.
I just boiled them before. Works just as good.
thank you! just watched the video and had to make these. fabulous!
Last time I was this early, he didn't do the ol tappa tappa yet
"What kind of crazy person just serves a plate of potatoes?"
... as I sit here with my plate of potatoes.
Quick, crispy and fries on the same sentence?
That alone is worth a thumbs up!
I am not only enjoying but i'm smiling too when i watch your video, i will try them for sure soon !
I cried today because i will never be as cool as chef John :(
It's a crime I can't upvote Chef John more than once.
I love this guy
I'm heading for bed ... but let me hit refresh just to see if there's anything new ... Food Wishes? I'm in!
This recipe looks delicious! Will definitely try it tomorrow morning!
Everybody loves Chef John's puns, but my favorite quote of his is "That's just you cookin'."
I love chef johns phrase "that's just you cooking"
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.
I love Chef John's videos!!! Even more so because he sounds like Seth Rogan!!! Great recipes, great narrating!
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 :)
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 !!
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.
Two my favs : chef Jhon video & potatoes...yeayyyy
Thank you Chef John for your recipes!
I like the way he starts the beginning word in every sentence: with exuberance and wonder.
The emphasise on your syllables is the reason I watch your videos
Easy to make... i did it today.. with the pita bread!!! And eggs... your rock chef John
So good! And when the fork went through that home fry, I was sold!
You had me at "crustification" 😘😘
Made this to go with steak for dinner :9 so good! Definitely a keeper!
I watched this while eating an egg and grits (microwaved, of course) and wished that I had a potato and an induction cooker to cook upon! Chef John is hilarious! I love his voice; he could do character voices for animated movies!
Half way through the crisping process, add about a tablespoon of A1 sauce.... sooooo goood 👌🏽 adds to the crispyness and amazing flavor
"break room microwave" had me laughing so hard i could barely catch my breath! 😂😂😂
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 !
Thanks for sharing this.. Looks really easy and really good!
Cheers from Norway!
that moment when your hero drizzles ketchup over the hashbrowns instead of squeezing on the side to dip... my universe just imploded...
Ketchup on the eggs too!! Yummmmmm.
Oh my goodness. They just look so beautiful.
after all.. you are the lord of the fries!
Chef, with all your jokes, I just have to ask...
Do the ends justify the memes?
video was uploaded on my birthday. Now I will cook this on my next birthday.
Ive been watching your excellent videos for quite some time now..your intonation has slowly been driving me insane though
Literally went to the store to buy potatoes after this video and eating this now. Yummmmmm
I know you have lots of lovers, and one more at some point is just diminishing return (or something) but I love you man. Thank you VERY much for all your videos. I love your energy your generosity and your singing (even if not in perfect tune) because of the same mentioned things (energy, vibe, etc). When someone as you appears on this planet earth, all there remains for us is to act accordingly and try to be the same (and enjoy a pourable dough pizza along the way ;) ). Be well dear John (I know you are)
You always upload when I'm the most high.
"Sure you do, it's in the break room at work".. that is by far the best thing I have heard anyone say about not having a microwave.. thank you chef john! that made me laugh hahah