THE BEST SIDE DISH THAT I'VE EVER MADE (SERIOUSLY...) | SAM THE COOKING GUY
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- Опубліковано 12 чер 2024
- Apparently, there's nothing like a Fondant Potato because wow are these little hockey pucks of buttery goodness delicious! 🤤
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00:00 Intro
1:27 Slicing & Peeling Potatoes
2:42 Browning Potatoes
4:35 Adding Butter, Garlic, & Herbs
6:07 Seasoning & Adding Broth
6:29 Baking Instructions & Reveal
7:01 Serving
7:57 First Bite
8:34 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Розваги
My man be making the best dishes he ever made every week now
It's known as clickbait
Seriously, it’s played out
@@James-dv9do and an annoying shtick.
I agree with all of you, and that's Sam's point at the beginning, just title the video, what the video is about.
Maybe so, but clickbait is typically reserved for "I have no idea who this is but I like the title/thumbnail". I click on Sam's videos when they're released regardless of either
These look so good. I thought they were scallops before I watched the video
Same
Same thing here! Ha ha.. GMTA
Right! But what a great side for......scallops!!!!
Lol me too. I came for the scallops, stayed for the potatoes.
Totally looked liked scallops!
I've made these a couple years ago for a Christmas side, you really cant make enough of these they're so tasty and they go fast. The only thing close to this is my local gyros stand makes these Greek Potatoes that looked like they're prepared in a similar method but different shape and with a butter / lemon forward flavor.
My wife asked me to renew our wedding vows after she tried these. Thanks Sam for keeping my marriage intact.
Not surprised at all.
I love that fondant potatoes have made a comeback. They actually don't mean 'cooked in liquid' or whatever was said in the video - its from the French word for melted. Excellent demonstration of the technique though!
Yup, it's a derivation of fondre/fondue, that means melt/melted... 🙂
I was about to say it and thought that someone may have already realized and written about it.... Spot on...
Yeah, I couldn’t make his definition jive with cake fondant so it was sus to me. 😉
'cooked in liquid' and 'melted' is essentially the same thing, Jack.
@@virtualmartini So boiling a chicken is the same as melting a chicken? Hahaha! No, the two things are not "essentially" the same thing, Jack.
So, I just made these. I followed the recipe from the video very closely so I think I got a good result. They look great, but at the end of the day they basically taste like a combination of scalloped and baked potatoes. They were good, but it was a good amount of work for a fairly unremarkable result.
I have to agree. I have made them a few times also. They have the wow factor for looks but honestly I would rather have scalloped potatoes. Another one in this category that I have made is the 1000 layer potatoes, again looks awesome but basically tastes like tater tots.
You could bpget a very similar result by simply coating parcooked potato chunks in melted butter and olive oil (or better yet duck fat) with garlic, rosemary and thyme and then roasting them in the oven.
Patetes fondant are more often made with thinly sliced potatoes cut in to rounds, similar in appearance to these fondants. By slicing thin, stacking, placing them in a muffin tin with a good portion of butter. The result is crisped potatoes throughout. Not at all like mashed or baked potatoes?
I appreciate the honest critic. They look like a lot of work for a potato.
It's because he misses the most important stage, made correctly they taste great and look great
It's been like 1.5-2 yrs since I've seen a vid from this channel. What I enjoy is the process, I got to see you show us the under underside at every step. Like you knew that's our soft spot
my guy, best chef personality ever- Max, you gotta name things bud, your dads right
i have seen other recipes for fondant potatoes, but your recipe is the EASIEST one yet. Thank you SAM!
They are all actually pretty easy. You just sorta sear on each side in butter/oil/garlic. Cook in broth.
@repentandbelieveinJesusChrist9ot until Jesus comes up with some great recipes.
@repentandbelieveinJesusChrist9I really don’t get why you guys do this on completely unrelated videos. It’s so random and out of context.
Fondant doesn't mean "cooked in broth" but you actually figured out the real translation when you tasted the first bite and said "hmmmmm.....melty" :)
Fondant means "melting" indeed. As with those fondant au chocolat cakes where the chocolate core is actually liquid when you cut them open. Thanks for the great video (as usual !)
Fun fact: for a recipe with a French word, you'd expect that it's a popular dish over here but it's not. Most French have never heard of it and it's actually English/American/Canadian chefs that have been promoting Fondant potatoes. First time I heard about it was on a Chef John video.
thank you
Love Max's creativity, but I have to agree with you Sam, it is really hard finding things when I want to cook and follow the master cheif.
We had the same issue, the UA-cam naming problem is an issue
Must overrule Max
Poor Max we are always on his shoulders haha
@CheezGrater it's true, on one side, he makes me want to quit my job and cook all day, on the other, I want to get out my camera gear and create something cool. To be fair, he is just doing the best he can with the impossible Rapides of Media content, the best content can be ruined with a bad title. As frustrating as the clip names are, they are working....
It's all part of Max's sinister plan to get you to buy the cookbook
Everything Sam makes is the best thing that has ever been made in the history of food
Sam, your food is always fun and consistently delish! Thank you!!
Finishing these in different fats make entirely different experience. Duck fat, beef tallow, bacon grease, butter, or different cooking oils. I use half and half beef and chicken broth making a unique flavor that makes everyone do a double take. I change the fats up depending on the main dish
I was wondering if you could do that. I'm thinking....mmmmm....baconnnn
We just made these tonight to go with our New York strips and they were amazing and perfect side dish! The inside of the house smelled great too lol. Thanks for sharing this great, flavorful recipe! 👌🏼
I love your channel and recipes BUT I am most excited about this one! I’ve made fondant potatoes once before but the ring cutter was brilliant! I did mine just by hand with my knife. Love the recipe and method! THANK YOU THANK YOU!!! ❤❤❤❤
I so so agree that the name of the food should be included in something in the title/description ! Would be great to search and find in your videos
O.M.G. Those look incredible. 🤤
Only thing that could make it any better is if I were sitting in your backyard eating them with you guys!!
I just love that elegant dining at home can be so much more simple than you ever thought.
I made these for my Dad as part of his "Father's Day Dinner Gift". They perfectly complimented the main dish of smoked pork chops. They turned out so good!
Absolutely fantastic. I had come up with something similar I have been cooking for a while now. It uses duck fat instead of butter though. I typically serve it with a ribeye. Crazy enough my wife and friends have told me that the potatoes actually upstage the ribeye!
I used wagyu beef tallow and it was the best potatoes I have ever had. Duck fat sounds amazing.
duck fat the best, oh yummmmyyyy
Bacon and add a little honey into the mixture
Duck fat or wagyu tallow are definitely upgrades.
I recently had these at a pub in Ireland. They were served with a roasted chicken breast with a dark Guinness gravy. The gravy adds a lot of flavor
EsPecially for breast meat
I've been making these for years. Fantastic with just about any main dish and my family loves them. I'm a little less OCD about the shape since I just pick potatoes roughly the same size, peel and cut the ends flat.
Without a doubt the best Fondant Potato cooking process I have ever seen. Extremely impressed with the editing of final video!
I love potatoes and so I am definitely going to try this!!! 😋 What a great idea!!! 🎉
can't believe I never knew about fondant potatoes! Can't wait to cook some! Just have to remember to keep them bottomly hydrated
After not watching your videos in about four weeks, I turned to this new product you are showcasing, and it brought back all the qualities you have that make me love your videos. It's a great product, and it's massive fun watching you showcase it. Your whole delivery is so entertaining and has made me an advocate of your videos. Also, your uniqueness in the delivery of what you are showing separates you from all the rest.
Keep up the Great Work. Ted
They look so delicious! I feel like trying to cook them right now!
I really wish Sam would make a foreign dish, and use that country's accent for the whole show. I absolutely love it ❤️
Wouldn’t a lot of people call that racist and cultural appropriation? I mean I wouldn’t care it’d be funny if you ask me but I think a lot of people would really hate him for doing that.
@@imnotsmartbutimdumb just watch, in a few years no one will be able to cook a meal of a different culture because some sissy will find it offensive. He wouldn't want those types of people following his channel anyway lol I believe imitation is the sincerest form of flattery.
Damn, sounds like Max is the reason you’re not my “go-to” cooking channel.
I made these last night - AMAZING. Paired with a reverse seared ribeye and some pan seared scallops. The wife was pleased.
Were is the LOVE button on this video. I made these for friends with steaks and two of them ate these for dessert instead of our ice cream over brownies.
They look like potato scallops! Will be doing these this weekend!
Wrap them in bacon too!
I made these today with steak and asparagus. These were amazing! Thanks for the recipe.
I cook my asparagus in panko and parmigiana and decided to experiment and top a few of these with it as well. I added it before pulling it out of the oven and gave it 2-3 min extra. Just long enough to crisp up the parmigiana.
Might be next level. Hope you try it.
Love the cutter method
I made these dairy free using a dairy free butter and they were delicious and browned very nicely! Yum!
Smashing recipe as usual! 👍🏻 saying that, last time I check, Fondant doesn’t mean cook in broth. It refer to something that melt easily or to the weird toppings they use in pastry that look good and taste awful! Humble opinion from a French guy…😜 keep up the good work! Love the channel!
*whew* I'm glad someone else pointed that out! Love the video! I understand that chefs great and small call them "fondant" potatoes, but I've always known fondant to mean the cake icing. I wonder if "fondue" might be closer? I'll have some of these yummy potatoes and get out my French texts from high school!!
@@JustTomIsFine Your text book will come up with the regular RE verb fondre which means "to melt". Now conjugate it.
@whothatswho7756 🙂 LOL I didn't use it in high school. Why start now? Eating potatoes, though... yes!
My son made fondant potatoes one night when he came over and made dinner for me, himself and 2 of my friends. He roasted a duck to go with them and fresh green beans. They were really good and so was the duck, which he served with an orange sauce
The potatoes or the friends?:D
@@paulpearson6469 both
@@angel196989 :DD
Mmmm, love fondant potatoes. Variation: Make them taller, hollow about 3/4 the way through, and stuff with a blend of cheeses after browning the ends. Yum!
You can also steam or boil sliced leftover potatoes, then finish off on a hot pan with the butter sauce of your choice. Or if you sear a steak in a pan, toss in some cream with cognac to make a quick sauce.
I agree Sam, I don't usually comment on your videos but damn it your boy needs to put keywords or something in the title.
I'm a meat-and-potatoes kind of guy so I really appreciate this video.
#Bottomly-hydrated
I make these weekly after seeing it from Food Wishes/Chef John. I just started watching your video, so I'm interested to see how it's different! Love the videos, guys.
He's a lot better than chef john, and less annoying
Saw these first with Chef John. They are firelegant.
Good old Chef John. He's also the reason I cook these every chance I get. Super happy to see Sam doing his take on them.
@@outlawjp81 don’t say things you can’t take back
@@outlawjp81 you are rude, have you never been told as a child that if you have nothing nice to say, shut up!
Officr did a workplace cookbook a few years ago where everyone submitted their own recipes, and one of the nurses submitted this. Still one of my favorite ways to make potatoes, they're incredible
Next Friday's dinner! Thank you for the recipe, with chicken, it will be perfect.
Just finished making these potatos. I thought you were exagerating - I was wrong. These are the best potatos Ive ever had! Im pissed off at my roasted chicken for taking up space in my stomach! My daughter suggested that we just omit the protein next time. We are already planning our Thanksgiving and Christmas dinners around these potatos. Seriously amazing! Thanks Sam
I’ve done this same thing. But not rounds. I just cut up the potatoes fry them up crispy. Put about a cup of broth. Cover and done. But these do look really good, I just don’t have the time to be fancy.
I think this would be perfect for this weekend for Father's Day. What's a good video you have for cooking a steak for a first timer cooking steak?
Just followed your recipe. My family thinks I'm a flippin' genius now. Thanks Sam!
Goodness gracious great balls of potatoes. Sooo making this Sam. My daughter is a potato junky and will love these.
So I am an ex Chef (worked the Industry for about 15 years) and recently confit'd 1 inch thick slices of Yukon gold potatoes in homemade ghee that I added some of the leftover whey to along with whole garlic cloves. Cooked the potatoes in the ghee first to brown like you did and then cooked them on a low simmer for about 45 minutes completely submerged in the ghee and whey (I added the whey during the 2nd stage of cooking).. Yanked em' out, let them cool for about 3-4 minutes on a small wire rack, plated them, smashed a garlic clove on each one, gave them a bath of the leftover over confit and then hit them with some Maldon sea salt flakes and some of Penzy's whole 5 pepper blend that was fresh cracked...
Best damn taters I ever had, was Em's comment... Lol! You should try them just for yourself/family and if you make an episode about them even better...
I cook a similar thing, spatchcock chicken baked with the potatoes. The potatoes are done at the same time as the chicken, they basically cook in the chicken fat/stock along with butter, cracked pepper cords, smoked sea salt, garlic rosemary and sage. They come out looking a lot like this.
When I make these I typically add a quarter cup of white wine to reduce before adding the chicken broth. A beautiful dish to serve!
I walk into the house and you’re making this. I’m so excited throughout the whole process, until the end when I’m shattered. I’m shattered because that whole time I thought it was a scallop and it’s only a potato. But seriously, all in fun, LOVE STCG and potatoes. This looks amazing, but they aren’t scallops. 😢
These are my favorite potatoes! Learned from a Jacques Pepin early cookbook, I believe it was "A French Chef Cooks At Home". Absolutely brilliant concept.
I made these and I had everyone asking for more!!! Party HIT!! Thanks guys 👍🏼👍🏼 I forgot to mention I made mine with sweet potatoes!!
Can’t wait to try it. Loving the towels and cast iron so far!
The Canadian in California is showing us a fine French dish complete with French cooking technique. Bow down, Subs, bow down!! I have made these before, but as usual, Sam, you've helped me think a little more creatively. I will def up my fondant potato game. Thanks guys!
Yeah Max, you should put the name of the dish (in parenthesis!) for archiving because I'll never find something I want to make by the time I want to make it ever again. And that should apply retroactively.
I overlook...if the dish isn't listed...especially if it says "best recipe blah blah..I'm not that curious to find out
Your videos are very entertaining but what I like the best is your brutal honesty. Cheers
Oh man, I remember when Chef John made this, gotta make 'em still.
Interesting Sam, I normally make pommes fondant with a butter/water emulsion on the stove top (water evaporates on the boil which cooks the spuds through, butter is then only left in the pan to brown them off) looking forward to trying your method!
Cool story bro! Nobody cares.
@@nicadamo5703Rude! 👆🏼he was just sharing. No harm done except your words. Uncalled for. Don’t bother to respond; I won’t be back to read it.
@@heatherwicker9990 ❄️
Sam said it means fucking incredible.
Your method actually makes more sense to me. Why put a crispy caramelization on them to then steam them and ruin it? I’d be interested to know how his compares to yours, once you try this.
Bro, I am going to do these for sure!!! Thank you guys for always killing it!!!
My wife ande I made these today. Turned out awesome! Thinking of making these again for Christmas dinner or New Year's Eve dinner.
Elegant dish.
Btw, hockey is an elegant sport. Pure poetry when played in the Canadian tradition
Sam, you have an good point about the video titles! I save all the ones I want to try to a Cooking playlist but then when I'm looking at the list of videos, sometimes it takes me a min to find the one I'm trying to make. Maybe just append the dish name to the end or start of the title?
I've had these in a 5 star restaurant that we eat at in Myrtle Beach. I've always wondered how they make them because they make me shed tears of joy with every bite. Now, to the kitchen I shall go!!
Great video, as usual. Thanks!
I made these last night for the first time and they were absolutely delicious! My brother and I had them with sous vide ribeyes finished on the grill and topped with black truffle butter!
Wow. That sounds awesome.
Made these for the first time on Friday evening with some gorgeous ribeyes. They were amazing. Pro tip: dip your steak in the leftover juices. It is mind blowing.
" . . . you could do this with margarine. No you couldn't; it would be awful!" You're hilarious! Wasn't expecting a cooking show to be a comedy too. Thanks for the laugh. I subscribed immediately.
😂😂😂😂
Your fondant potatoes are definitely prettier than mine. I just peel them, cut off the ends, then cut to the same height, so they end up being a little more oblong instead of perfectly round. Doesn't look as nice, but feels less wasteful :P. Also, fondant is just French for "melting".
@user-ge8kg8sk5qSuch a strange bot, you are.
You mentioned some uses for the potato skins. We used to make them deep fried and seasoned with seasoning salt with a side of sour cream delicious!!!
Fondant potatoes are my favorite. Worth the time, enjoying them for decades!
These look amazing !! I thought they were scallops before I watched :)
Scalloped potatoes is what I kept thinking...
Father’s Day…. Oh I’ll be making this for my husband along with his delicious grilled Chimichurri (ish) pork tenderloins. As always, thank you Sam for the celebration idea. You ways know what I’m thinking about!!!
love it!! this is the type of videos i miss
I made these and I must admit, they were amazing!! Hands down, the best potato's I've made! Yes it takes some work so if you're lazy, skip this recipe. If you want to feel like a chef, make theses because they don't just look great, they smell and taste great! Thank you SAM!
Sam you should make the STL classic, toasted ravioli! The good ones are fried but still named “toasted”. The baked ones are trash! Let’s make it happen fellas!!
I made this as a side dish along with the filet topped with crab and béarnaise sauce, from another video of yours, for my family for Father’s Day and it went amazing. This is one side I’ll be bringing out for that “wow” factor when the occasion calls for it. Thank you!
That sounds amazing
Have seen these on plates, but wasn't sure how to make them. Thanks for the lesson. Will be making very soon. You da man Sam. ❤❤❤❤
Looks gorgeous and delicious! Side note; fondant does not mean cooked in broth. It comes from the french word "fondre", which means "to melt". (also, fondant is a sort of caramel/toffee).
Definitely have the visual appeal. I’m glad you mentioned ideas for the remaining pieces of potatoes, I can’t stand wasting food
Make these all the time. They’re awesome!
I love Sam. He is the most ENTERTAINING cooking guy on the interwebs and his "How to" demonstrations are so easy I could probably make them from memory after watching them once or twice. Not complicated. Love the round flat top.
Oh, and I watch one epssode everyday. I can almost taste the results from watching till the end. It's like a "diet" just watching, enjoying and not eating.
you could cut the potatoes the same size as scallops and do an elegant scallops and fondant potatoes. feel like capers lemon and roe would be nice touches.
I made a variation of these for Thanksgiving years ago and they were a huge hit.
I would love scallops and these. The plating would be beautiful.
I agree about the video titles, Sam! I can't tell you how many times I've had immense difficulty finding a recipe. Sometimes I give up!
Melted potatoes. I’ve been making these for years. He’s not lying ! They are phenomenal and so worth the time
Do the pan fry then put them in the bottom of a roasting chicken and watch out. My husband did that a lot and it also carmelizes and is so good
Seems like a perfect chance to carve designs other than just a circle for artistic side.
Highly recommend the “Serious Eats” version of this. Adding gelatin to the chicken stock gives you a great sauce that sticks to the outside of the potato. We add a squeeze of lemon when we are doing it as well.
If you made the chicken stock yourself, it would already have the gelatin in it and end up sticky. My guess is the stock used here was from a packet.
Deep fried first in 325° peanut oil, dried and then baked with saute seasonings at 250° in cast iron skillet is also insanely awsome with a crisp outside layer of crunch.
You're a Rockstar of Food Infusion Delicacies!!!
Amazing food, fresh ideas and fun. Thank you
Sam and boys, thanks for putting this together, I just made these for my wife, with a T-bone cooked Med rare, with fresh sautéed morel mushrooms, they are amazing!
As the only other Canadian who doesn't like hockey, I appreciate the shout out!
I had these for the first time last week with some belly pork at my local pub and was thinking about having a try at making some , now I have the perfect excuse and video to follow thank you great video as always
Son who is 13 made these for Father's Day. Says they are better than mashed in his opinion. It was great!
yall should do a cooking stream, and just hang out with your viewers!!
Those fondant potatoes are awesome one thing we tried that is awesome is when adding the second batch of butter substitute duck fat!
Fondant potatoes are one of my favorites. So easy and such a great thing to serve with a delicious piece of meat or chicken.
I’ve seen the other “main guys” on the circuit make fondant potatoes, and I’ve made them, and served them, but these win! And I only had to use 4 STCG knives to make it.