I'm lost for words, i've heard of these i might have even seen someone making them some time ago, didn't really take much notice looked too poncy. Got to say though watching you make them from the very start i'm hooked, they really look the next level beyond "the business" on a plate with next weeks steak got to be food heaven, i guess i'm not so lost for words after all. Thank You Huw. We're having the chicken and chorizo stew again tonight, knew that would become a family favourite.
I've tried the oven method for fondant potatoes but I was always disappointed in the flavor and a little bit about the texture, too. This looks infinitely better and I'll try them soon. Thanks, and you have a new subscriber!!!
I do have a question about the skillet you used. Is that non-stick? Nonstick skillets have a top range of 500 until they start to break down. Not sure the range of temps in your recipe but hopefully it was not a non-stick and didn't go to 500. I, myself really want to get a carbon steel. I'm saving up for a Solidteknics. Seems like a good choice.
From all the recipes that I’ve seen for fondant potatoes, thus far, your recipe is the only one that doesn’t bake them in the oven for 30 to 45 minutes.
Im sure you could make with smaller potato discs. Bite size, cook quicker and still be as good. Just make more of them. I had no idea we had huge potatoes
Hi Huw. Is it possible to use a stock other then chicken stock for fondant potatoes? Would they work as well with, say, a beef stock to partner a beef steak? Massive potatoes, too; what variety works best for this recipe? Thanks very much for your inspiring videos. Really love your enthusiastic and encouraging presentation! Cheers for now from Peter in London
@@genewickersham4593 Hi Gene. Thanks for that. Are you a regular to this channel? If so, do you know what's happened? No new recipes for about 4 years!! Best wishes, Pete A :) :) :)
LOL...you could pass for a young Ernest Borgnine! I digress, now...regarding the tater dish... I've never seen 'em just covered up, but rather always finished off in the oven. I'm surprised they cooked all the way for what seems to be not enough time. Thx for posting!
Ann! great comment, and normally that is what happens, but i was in a rush to make part 2. I love this type of comments as they really do help me perfect my production quality. Cheers Huw
I used to make these more than a decade ago but can’t find russet potatoes anywhere near that size. Perhaps half that size. I will try again but will have to used a single potato on it’s tall end and shape it with a knife.
Peanut oil ok? I make these all the time, but in the recipe I use, potatoes go into the oven, and can I use the glass lid with the vent hole in it instead foil? I hope, you read this. If you do, thanks from Ursula.
It's a different take..and it might be better than the classical method ( finish in the oven ). That stove top finish should allow frequent basting which would kick up the flavor. You can make these with beef stock too. When done that way I serve them as a main dish with a hefty red wine. Unfortunately we don't have potatoes with the giant gene here in Florida. Ours fit in the back seat of our automobiles.
lol! Prehistoric potatoes. Yeah mate, this is how I you'd to make them in a 2 michelin star restaurant. They are incredible and better than classic recipe. Thanks for the comment. Great work, cheers Huw
We're having a Kitchen Daddy Christmas menu here in Laguna Beach - I'm working on my Huw impersonation so that I can keep the family entertained while we have short ribs/ribeye steak/fondant taters/a.n.other veggies ...... Come on, let's get stuck in! I'm getting the knob if butter ready to aid in the caramelization! Nadolig Llawen Huw and family!
better late than never!!! thanks for waiting cheers Huw
Kitchen Daddy Looks amazing, great recipe!
I'm definitely going to make this for Christmas with the Rib eye!
I'm lost for words, i've heard of these i might have even seen someone making them some time ago, didn't really take much notice looked too poncy. Got to say though watching you make them from the very start i'm hooked, they really look the next level beyond "the business" on a plate with next weeks steak got to be food heaven, i guess i'm not so lost for words after all. Thank You Huw. We're having the chicken and chorizo stew again tonight, knew that would become a family favourite.
Love love fondant potatoes! Yummy!!!! Be well 👏👏
What a unique way to cook potatoes! I love this recipe idea and will be trying it out this weekend! Kitchen Daddy knocks another one out of the park!
fondant potatoes good one makes a change thanks
I've tried the oven method for fondant potatoes but I was always disappointed in the flavor and a little bit about the texture, too. This looks infinitely better and I'll try them soon. Thanks, and you have a new subscriber!!!
Oh wow ! Never heard of those kinds of potatoes but they sure looked amazing. Looking forward next episode. :))
That looks delicious. Sounds delicious too.
Love it "Daddy"!
Haha love it. Enthusiastic. COME ON! lol. Brilliant recipe.
Wow love it
Awesome
Fabulous. Thanks 🙏🏻
clicked for the reciipe...subbed for the daddy😍
....and YES KD.... I'm definitely trying this out! WooT!
Mouth watering😋
How have I not stumbled across your channel before?!? A handsome daddy bear making delicious food... what’s not to like?
Subscribed!!
O M GEE! They look so good! I only wish you cut into one of them so we could see what they're like on the inside.
Great job!!!!!!
Amazing, how do you do a good Sunday roast gravy please
Who's the Daddy?.........you are!. Great stuff, going to try it this weekend.
Can't wait for next week.
What do you do with the potato scraps?
Cube them and bag into the freezer ready you add to the next batch of soup.
SUPER !!!!!!!!!!!
I love this recipe :) never heard of these before. Made them a few times. Delicious!! Thank you
Any pointers on where to get a tall enough pastry cutter for this? The only ones I can find are way too short.
Superb❤️
Cliff hanger! :P I cannot wait for next week!
This was definitely worth waiting for!!!
You had me at DADDY 🤣
I do have a question about the skillet you used. Is that non-stick? Nonstick skillets have a top range of 500 until they start to break down. Not sure the range of temps in your recipe but hopefully it was not a non-stick and didn't go to 500. I, myself really want to get a carbon steel. I'm saving up for a Solidteknics. Seems like a good choice.
From all the recipes that I’ve seen for fondant potatoes, thus far, your recipe is the only one that doesn’t bake them in the oven for 30 to 45 minutes.
That size of potato is completely impossible to get hold of in Sweden! Crazy BIG!
In France too!
Im sure you could make with smaller potato discs. Bite size, cook quicker and still be as good. Just make more of them. I had no idea we had huge potatoes
What kind / variety of potato was that ?
ahhhhhh, wonderful recipe!!! can i do this with carrots as well?
Hi Huw. Is it possible to use a stock other then chicken stock for fondant potatoes? Would they work as well with, say, a beef stock to partner a beef steak? Massive potatoes, too; what variety works best for this recipe? Thanks very much for your inspiring videos. Really love your enthusiastic and encouraging presentation! Cheers for now from Peter in London
I use vegetable stock to cook fondant potatoes.
@@genewickersham4593 Hi Gene. Thanks for that. Are you a regular to this channel? If so, do you know what's happened? No new recipes for about 4 years!! Best wishes, Pete A :) :) :)
I appreciate you. Awesome chef, guy, and dad. Love you my brov
La classe 💁🏻
LOL...you could pass for a young Ernest Borgnine! I digress, now...regarding the tater dish...
I've never seen 'em just covered up, but rather always finished off in the oven. I'm surprised they cooked all the way for what seems to be not enough time. Thx for posting!
I seriously need these in my life immediately 😩
Great video! Suggestion: I would have loved if you had cut the fondant potatoes in half after they were cooked to see how they came out
Ann! great comment, and normally that is what happens, but i was in a rush to make part 2. I love this type of comments as they really do help me perfect my production quality. Cheers Huw
Ur the man a/ those potatoes!
Thought the top is supposed to be crispy?
Wow Huw!
What does Avocado oil taste like? Does it have a strong flavour or is it more like vegetable oil?
Any stock will do.
Those look banging!
Do you think I can do this with sweet potato?
I used to make these more than a decade ago but can’t find russet potatoes anywhere near that size. Perhaps half that size. I will try again but will have to used a single potato on it’s tall end and shape it with a knife.
You didn't do your taste of the potatoes at the end and go phoaaaw these are delish! :-)
Okay Going to Put It Out In the Universe, I Need Someone to Cook These For lol
Thank you Daddy 😘
Peanut oil ok? I make these all the time, but in the recipe I use, potatoes go into the oven, and can I use the glass lid with the vent hole in it instead foil? I hope, you read this. If you do, thanks from Ursula.
Tom Thomas mate, that is all good. The key is home made chicken stock.... and loads of butter 😉. Thanks for the comment cheers huw
Seems like if you removed the potatoes, deglazed with a little white wine and finely chopped onion it would make a pretty savory dish.
That potato is bigger than the flat I am currently living in.
Love your recipes man! Can't wait for that steak video :D
Where is that link for the chicken stock?
Thanks for letting me know. Will check it out shortly. Cheers Huw
Who is answering these? He's asking for the link.
2018 now, and I'm also looking for the link...
lol... Ernest Borgnine comes to mind! :) (American Actor)
Wow, you did read it, it's not Tom, mate . It's me who cooks, Ursula. Thanks!
Right on Ursula, cheers Huw
It's a different take..and it might be better than the classical method ( finish in the oven ). That stove top finish should allow frequent basting which would kick up the flavor. You can make these with beef stock too. When done that way I serve them as a main dish with a hefty red wine.
Unfortunately we don't have potatoes with the giant gene here in Florida. Ours fit in the back seat of our automobiles.
lol! Prehistoric potatoes. Yeah mate, this is how I you'd to make them in a 2 michelin star restaurant. They are incredible and better than classic recipe. Thanks for the comment. Great work, cheers Huw
This guy could pass for Ernest Borgnine's younger brother!
Just when you think you can't do much else with potatoes lol :)
We're having a Kitchen Daddy Christmas menu here in Laguna Beach - I'm working on my Huw impersonation so that I can keep the family entertained while we have short ribs/ribeye steak/fondant taters/a.n.other veggies ......
Come on, let's get stuck in! I'm getting the knob if butter ready to aid in the caramelization! Nadolig Llawen Huw and family!
the naughtiest potatoes in the village
Kitchen Gorilla makes poncey fondant potatoes flavoured with garlic, thyme and singed forearm hair. Lovely
It’s easy. But the tricky part for me is the chicken stock
Jesus Christ, this guy has more hair on his little finger than my brother can grow on his face. Intense.
Could you just use a normal lid rather than aluminium foil?
Andrew Irving I think you could, but so the was askew to allow for a goodly amount of evaporation.
Probably not. That would steam the potatoes and soften the seared tops.
1/2 tbsp hand hair for added flavor!
His arms are 👌 oohh daddy 😍
Most hairy hands I ever seen 😂 😂 😂 😂
🗽 🍳 ＝ 😊
Potato should be crispy on top, not sticky and gummy like a steamed potato.
I'm in
Nice one Max
I never realized gorillas are such good cooks!
I doubt those potatoes will last until next week, you'd be better off preparing them shortly before cooking the steak.
Secret ingredient: arm hairs
your arms need hairnets ! :-)
and ur mouth tape
Just look at all that potato wasted. Should be ashamed .