Potato Monday is the best. The humble potato elevated to its rightful position as the cornerstone of your week. It isn't just delicious it's a metaphor for what's to come: There are a million ways to make a potato but even the bad ones are palatable--just like every week has the same potential and is what you make of it.
Absolutely Congratulations! But I would like to know what is your personal favorite dish that you like to eat and prepare. Or just personal favorite dishes? Thanks 👍.
When I watch and listen to JP, I feel as if I am sitting in the kitchen with my late father, cooking, chatting, and having a great time-the best moments in life. Bless you, Chef JP.
I'm in my late 60's and followed many chef's, and chef jean pierre is by far my favorite, a true professional along with humor and a lot of common sense, the man has it all, Godspeed!
Chef, this recipe brings me back to my childhood in Germany . My best friend and I were teenagers 40 years ago, and when we were bored we used to make them . We did not spend time back than on the internet , you had to keep yourself occupied with something to stay out of trouble , so we made Kartoffelpuffer . Delicious
In Germany we still eat lots of Kartoffelpuffer. We dont use garlic nor ginger. Some use a little bit of sweet pepper powder as a secret ingredience. During public parties people make and sell thousands of those. Traditionally we eat them with applesauce. But there are lots of more sophisticated varieties with salmon, sour cream, german bread Pumpernickel with Butter etc.
That reminds me that my Mom liked them with applesauce, but me and my Dad liked sour cream or even better Neufachatel Cheese 🧀 if we could get our hands on it...
Chef Jean Pierre is the best part of Monday. He resets my menus for the rest of the week. Thank you Chef! Your vast library of videos are an inspiration. They're broken down into easy to organize sections to create meals.
I totally agree that you do eat with your eyes and nose first!! Food that looks delicious and smells delicious is going to be delicious!! Thanks, Chef Jean-Pierre, for helping us to create both of those qualities in our own food creations!!!❤
I love how every presentation you make includes valuable technique tips. You TEACH every single time you make something way beyond just the recipe. From a long time subscriber and fan, you really are the best.
Some in the comments are referring to these as German potato pancakes/fritters. They are not the same. Latkes are also potato pancakes, but they are a Jewish recipe and have additional ingredients compared to other potato pancakes. Chef Jean-Pierre has given a beautiful demonstration of how to make latkes. I can recommend trying it. Made properly as he has shown, they are delicious. My hat off to him.
My favorite technique to dry out the potatoes is to get a big towel and tie the ends of the towel around something like a door knob, or the wooden post in between two cabinets. I just start twisting and twisting and twisting. You can twist it to such extreme tension that you can let it sit there and drain it to a bowl. There is almost no water left in the potatoes at all.
Chef, you're a big reason why I got obsessed with cooking. It started a few years before I discovered your channel, but you specifically really got me to really love it.
This is basically the same preparation I make them, but I serve them with a dip from créme fraiche, herbs and garlic. And a big bowl of salad. Perfect dinner on hot days!
My mom taught me how to make these but she never, not once, COOKED the onions first ! I’ve been making these wrong for decades 😆 I have waited 30+ years for Chef to set me straight 🥂
It is not wrong to use raw onions. That’s the way it is used in Germany and Poland, and never sautéed. He does it his own specific way as he always says.
I know JacquesJean - Pierre loves it when he can't wait for it to cool down...so now I gotta make it. Love his attitude about food. Makes everyone want to be a foodie in the kitchen.
i just realized... What it is that makes me keep watching these even though I can't cook worth a Shit....Chef Jean Pierre is the most - live in the moment, Positive Soul !! And the positivity teaches us to be positive!! Thanks Jean-Pierre!!!!!!
I could see these latkes prepared on my outdoor Blackstone griddle, with a few minor variations. And a nearby market has excellent Salmon. My introduction to Lox and latkes goes all the way back to my college undergrad years (1972 to be precise) when a Jewish professor of mine invited me to join him for lunch after class one day at an authentic local Jewish deli. As a kid growing up in the south, it was all a new experience. He ordered for me since I was completely unfamiliar with Jewish culture and cuisine. It was a meal I still remember and cherish to this day, 52 years later. And the prof, he sent me on my way to a rewarding career. Thanks Chef J-P for a good recipe and the memories.
I have been famous for my latkes, but I have learned something new, the ginger is something I have never done. I do like green onions when I grate my potato I grate the green onions, I learned how to make them with matzo meal, lately I have been using flour and it works out really well for me. I have been a fan and have trusted him with my Prime Rib, my rack of Lamb, Baby Back Ribs....now I will try these...and I enjoyed this episode so much, he had me laughing out loud when he forgot the onions....
Sour cream and a little maple syrup. Mahvelous! My German mother made THE BEST potato pancakes in the world but these are definitely my next endeavor. Thanks Chef Jean-Pierre!
I love these, two of my lifelong friends are Jewish and as a country boy in California and later NY I learned all about Jewish deli and matzo brei, boiled brisket, haroset and butter beets etc... and course latkas/kinish... My family always made potato pancakes growing up in the south, so these were a welcome treat for a 18 yr old homesick hick :)
I remember back when I was in grade 5 (elementary school) we had a guest in the classroom who made these on a portable grill in the front of the class as part of an international foods demo and they were the best thing I had ever eaten, but I haven't had them again since then, it might be time to finally try cooking them myself
@@HappyArchaeology-mm4ng That's OK. Have what you want! We all do - unless we're bullied into having what we don't want. BTW I did think the explanations took longer than the actions.
@lesleyvivien2876 I wouldn't change my great grandmother's recipes. I still haven't got JP to smoke meat yet. Not in his wheel house. Although, he said he would. We all have food we don't like, or can't have, because of health concerns. I have Polycemthia Vera. There is alot that I can't have. Simple better. For me.
Chef Jean-Pierre, you're my FAVORITE chef because you are the cutest, most fun & most adorable chef ever! Thank you for sharing your talent and great personality! Yes you do have the best latkes!!!
Been making German potato pancakes / Latkes for years. Always shredded the onions into the potatoes before squeezing the water out. What a great idea of lightly sauteing the onion first, the addition of Matza meal, ginger and baking powder. Can't wait to try this. Thanks, as always!
My wife and I decided to make these last night after we saw your video. Never made them before. They were amazing. We'll be making those again for sure.
Takes me back when I was young. Father was German and always made oyster soup for Christmas,.and always made this and fried potatoes during the year. My late father would of loved this recipe. Shared this and going to have to make this really soon. TY sir for making me learn, laugh and smile thru my day. God bless
Came home from a Dr appointment and Chef JP and Jack are the best medicine for any day of the week! Good food, good fun and learning has never been this good on any other channel I've seen!❤😊
Good morning from South Afŕica Chef Jean-Pierre. I dont always comment on your videos to say that O love them all especially the cooking lessons. Scrumptious food. Thank you. I love the Matza ball soup and these latkes and most jewish food and mediterranean food, which you make.
Came here to see what they were made of and immediatley hear 'potato' and I was sold. Was even more sold when the chef kept going back and forth and forgetting to add ingredients, just like me when I cook lol. Also explaining how to cook the onions by making them "sweat" was a really good visualizer for everyday people cooking at home. Feels like I'm in the kitchen learning from a family member
I typically make potato pancakes. Watching you make these Latkes makes me want to make these and use them as the base of Eggs Benedict. Thank you for the inspiration!
My mom's recipe for "kartoflane placzki"... was to make them when she had old potatoes... they made for bettter latke's... and... grated onions... with their juice... were a must... fried in szmalec.... that was flavour enough.... but... as usuall... I will make chef's recipe too... I've already cooked variations on her recipe... so I'll just add this one to my culinary reportiose...
WOOOOW👍Superb! We love it. Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!👍Keep it up!🙂God bless you abundantly forever 🙂🙂Enjoy amazingly blessed week 🙂🙂Stay happy and well protected.🙂
Great versatile dish! I’ve been making family fave “spudderoonies” (spuds are potatoes in 🇦🇺) for decades but now I’m lifting my game after watching JP! 🙏🏼
Lemon juice honey hot water excellent the help improve your immune system boil the water and that's it pour it over your lemon juice and honey if you can handle a little bit of cayenne
i make a similar thing we call a mock whitebait fritters, very underrated, quick easy and yummy, my kids love them and now that i have taken notes i will see how my young critic's score the newest version i present them. keep up the great work
I make these quite often. I don't dry them as much as you do and I use flour. I will start using the matzo meal instead and squeeze out more water. I'm going to use the dill as well. I usually make way more than we need. Take they leftover ones and save them for breakfast, instead of hash browns. I even like to eat them cold as a snack.
I never laughed so hard as the day I watched his chicken parm episode. Although he had maybe a dozen items in his mise en place he kept saying, "if you don't have (x) my friends, don't worry about it, use what you have, it doesn't matter. Cooking should be fun." He's so right! I did wonder why he bothered with a recipe, since none of it was important, it could all be left out or substituted. Lol I followed his advice for chicken marsala, when I didn't have the correct wine. I wasn't disappointed. I've learned to be more free-wheeling in the kitchen & surprise myself on occasion, with edible dishes! You're a true delight chef & always make my day better! The best find on UA-cam, ever.
I was put to the test when I had to cook in anothers kitchen who doesn't cook. The difference between school and life is, In school you're taught the lesson then take the test, In life you're put to the test and then learn the lesson. Thank you for giving me so many transferable skills.
Οnly a proper chef à l’ancien always has pre-portioned butter somewhere close to hand, even it’s not immediately needed 😁 Love the idea of adding ginger to enhance the flavour and give a little extra warmth - great tip
I can imagine Chef Jean-Paul and Keith Floyd cooking together-what a thing to behold! LOL J-P is a maste of savoriness, especially in regards to spud-dom. Delicious!
I will most definitely make these, I hope they turn out as good as yours Chef J-P, nothing better in the world than home cooking, no matter what you cook. Thank you for sharing. Kind regards.
Two things I love, well three: onyo, potato, and Chef! I agree, I prefer potato skin to the stuff inside! My fav potato is baked I scoop out insides and put butter and sour cream in the skin! YUM :)
You are the best. You are so animated, such a good cleanly example, you cook amazing & it's all so presentable & you shop at Publix where shopping is a pleasure. I love your channel
Does anyone else agree that starting the week off watching Chef Jean Pierre make life more fun?
Potato Monday is the best.
The humble potato elevated to its rightful position as the cornerstone of your week.
It isn't just delicious it's a metaphor for what's to come: There are a million ways to make a potato but even the bad ones are palatable--just like every week has the same potential and is what you make of it.
Yes! He’s terrific 😊
I could watch him 24 hrs a day, a cartoon would be great for the grandkids also, his sense of humor is contagious.
Absolutely!❤
I just learned of his channel last week. I have watched 20 of his shows, I love this man❤
I had to present my favorite chef for my graduation presentation. I chose you. They liked you. I am graduating from culinary school tmrw.
CONGRATULATIONS!!! Also, what a great choice, a great Chef and a wonderful teacher!
Absolutely Congratulations! But I would like to know what is your personal favorite dish that you like to eat and prepare. Or just personal favorite dishes? Thanks 👍.
congrats man
I like Stuffed Poblano Peppers stuffed with Steak like Tres Hermanos does it in Stone Mountain G.A. ...
Congratulations, I sure hope Chef P messages you. I hope you have a wonderful and successful career and enjoy your work as a professional chef.
When I watch and listen to JP, I feel as if I am sitting in the kitchen with my late father, cooking, chatting, and having a great time-the best moments in life. Bless you, Chef JP.
I'm in my late 60's and followed many chef's, and chef jean pierre is by far my favorite, a true professional along with humor and a lot of common sense, the man has it all, Godspeed!
🙏❤️
Never saw him drop a chicken on the floor, not that it would matter, he would make light of it. 🥰
Even if he dropped a chicken on the floor I’d eat it, cause he would make light of it. 🥰
I’m sure worse has happened in different restaurants
@@ChefJeanPierre & Thnx Jack; never a dull moment !
Imagine if Jean-Pierre was your dad or grandpa. My life would be so much better.
Could listen to him talk all day lol his stories are the best
🙏❤️
Potato Junkie here. LOVE Potato Monday !❤😊
Nothing like 20 minutes of JP to turn a frown upside down
Chef, this recipe brings me back to my childhood in Germany . My best friend and I were teenagers 40 years ago, and when we were bored we used to make them . We did not spend time back than on the internet , you had to keep yourself occupied with something to stay out of trouble , so we made Kartoffelpuffer . Delicious
I was stationed in Germany in the late 80s. The food was the best at the small off the path restaurants.
In Germany we still eat lots of Kartoffelpuffer. We dont use garlic nor ginger. Some use a little bit of sweet pepper powder as a secret ingredience. During public parties people make and sell thousands of those. Traditionally we eat them with applesauce. But there are lots of more sophisticated varieties with salmon, sour cream, german bread Pumpernickel with Butter etc.
Yummo
Sweet pepper powder. Thanks for the Tip 😉...
That reminds me that my Mom liked them with applesauce, but me and my Dad liked sour cream or even better Neufachatel Cheese 🧀 if we could get our hands on it...
French chefs don't throw anything away. Very Old School. Bravo 👏
This program is a lesson in Life, not just a lesson in cooking.
🙏❤️
2 million subscribers! Well deserved, Chef.
With apple sauce and sour cream on the side. Yah!
That sounds good! I’ve never had these but I’ll be making them this weekend.
My Mom liked the applesauce, me and my Dad liked Neufachatel Cheese...
Try it with hot sauce!
@TheReagorBrothers what he said is the classic combo. Try it, you will love it
Jewish New Years coming up
my wife asked me what am I cooking?
I find myself replying with a French accent.
Excellent work, Chef….❤
😂😂😂👍
"I hate when my doctor does that" Hilarious!🤣😂
I can’t live without his videos 😊
Chef Jean Pierre is the best part of Monday. He resets my menus for the rest of the week. Thank you Chef! Your vast library of videos are an inspiration. They're broken down into easy to organize sections to create meals.
I totally agree that you do eat with your eyes and nose first!! Food that looks delicious and smells delicious is going to be delicious!! Thanks, Chef Jean-Pierre, for helping us to create both of those qualities in our own food creations!!!❤
Gorgeous food! Thank you, Chef
I love how every presentation you make includes valuable technique tips. You TEACH every single time you make something way beyond just the recipe. From a long time subscriber and fan, you really are the best.
🙏🙏🙏❤️
Some in the comments are referring to these as German potato pancakes/fritters. They are not the same.
Latkes are also potato pancakes, but they are a Jewish recipe and have additional ingredients compared to other potato pancakes.
Chef Jean-Pierre has given a beautiful demonstration of how to make latkes. I can recommend trying it. Made properly as he has shown, they are delicious.
My hat off to him.
❤❤❤
this chef always comes up with alternatives,
allowing his videos to be enjoyed by everyone.
My favorite technique to dry out the potatoes is to get a big towel and tie the ends of the towel around something like a door knob, or the wooden post in between two cabinets.
I just start twisting and twisting and twisting. You can twist it to such extreme tension that you can let it sit there and drain it to a bowl. There is almost no water left in the potatoes at all.
You are a perfectionist! 😂But I liked JP’s salad spinner idea! Then a bit of a further dry-up in a clean hand towel.
Chef, you're a big reason why I got obsessed with cooking. It started a few years before I discovered your channel, but you specifically really got me to really love it.
He makes it fun
I've made many Latkis during my 35 yrs working in the hospitality industry. Just made yours. Bravo 👏👏!
This is basically the same preparation I make them, but I serve them with a dip from créme fraiche, herbs and garlic. And a big bowl of salad. Perfect dinner on hot days!
I’ve used Mexican la crema too for similar taste
My mom taught me how to make these but she never, not once, COOKED the onions first !
I’ve been making these wrong for decades 😆 I have waited 30+ years for Chef to set me straight 🥂
It is not wrong to use raw onions. That’s the way it is used in Germany and Poland, and never sautéed. He does it his own specific way as he always says.
And ginger? I love ginger, but I’ve never seen it in a latke
You were doing it right . He's doing it wrong
One person's 'wrong' maybe another person's 'right on!'
oh! I love latkes. Lucky day for Jack!😉
I know JacquesJean - Pierre loves it when he can't wait for it to cool down...so now I gotta make it. Love his attitude about food. Makes everyone want to be a foodie in the kitchen.
I absolutely love the 'behind the scenes' endings!!! Love you both, Chef JP and Jack!
i just realized... What it is that makes me keep watching these even though I can't cook worth a Shit....Chef Jean Pierre is the most - live in the moment, Positive Soul !! And the positivity teaches us to be positive!! Thanks Jean-Pierre!!!!!!
🙏🙏🙏❤️
This must be the best cooking show in the whole wide world. Thanks Chef, this is awesome.
🙏🙏🙏❤️
I could see these latkes prepared on my outdoor Blackstone griddle, with a few minor variations. And a nearby market has excellent Salmon. My introduction to Lox and latkes goes all the way back to my college undergrad years (1972 to be precise) when a Jewish professor of mine invited me to join him for lunch after class one day at an authentic local Jewish deli. As a kid growing up in the south, it was all a new experience. He ordered for me since I was completely unfamiliar with Jewish culture and cuisine. It was a meal I still remember and cherish to this day, 52 years later. And the prof, he sent me on my way to a rewarding career. Thanks Chef J-P for a good recipe and the memories.
A fry pan full of oil on a blackstone grill would work fine
❤Best Chef ever!
Hilarious, Talented, humble and likable!
Greetings from Edith, a happy Subcriber 🌹- Kuala Lumpur, Malaysia
Thank you 🙏 ❤️
I have been famous for my latkes, but I have learned something new, the ginger is something I have never done. I do like green onions when I grate my potato I grate the green onions, I learned how to make them with matzo meal, lately I have been using flour and it works out really well for me. I have been a fan and have trusted him with my Prime Rib, my rack of Lamb, Baby Back Ribs....now I will try these...and I enjoyed this episode so much, he had me laughing out loud when he forgot the onions....
Not a bad idea to spice up my Rösti game with ginger, this video will enhance my game, so thanks a lot JP. merci bien.
Looks great. We also would put apple sauce on the side. It really brings out a nice flavor.
Sour cream and a little maple syrup. Mahvelous! My German mother made THE BEST potato pancakes in the world but these are definitely my next endeavor. Thanks Chef Jean-Pierre!
I love these, two of my lifelong friends are Jewish and as a country boy in California and later NY I learned all about Jewish deli and matzo brei, boiled brisket, haroset and butter beets etc... and course latkas/kinish... My family always made potato pancakes growing up in the south, so these were a welcome treat for a 18 yr old homesick hick :)
Always learning something from the chef.
I remember back when I was in grade 5 (elementary school) we had a guest in the classroom who made these on a portable grill in the front of the class as part of an international foods demo and they were the best thing I had ever eaten, but I haven't had them again since then, it might be time to finally try cooking them myself
Much love from the UK chef, Jack ❤
Thanks for giving my family a live in chef 🧑🍳🤝🧑🍳
I've not had a really good latke since Ben's closed in Montreal. Thank you Chef. It's one of my favourite dishes.
I love the look of these latkes chef 😊
You've made a middle-aged Jewish man very happy
Very similar to salmon patties, without salmon. Process too long for simple potato cakes. It is not rocket science.
@@HappyArchaeology-mm4ng Except these aren't simple potato cakes. These are a joy.
@@lesleyvivien2876 ok. But I don't want all that.
@@HappyArchaeology-mm4ng That's OK. Have what you want! We all do - unless we're bullied into having what we don't want.
BTW I did think the explanations took longer than the actions.
@lesleyvivien2876 I wouldn't change my great grandmother's recipes. I still haven't got JP to smoke meat yet. Not in his wheel house. Although, he said he would. We all have food we don't like, or can't have, because of health concerns. I have Polycemthia Vera. There is alot that I can't have. Simple better. For me.
Chef Jean-Pierre, you're my FAVORITE chef because you are the cutest, most fun & most adorable chef ever! Thank you for sharing your talent and great personality! Yes you do have the best latkes!!!
🙏❤️
Love the way you looked at the camera and said “Latkes” ❤ love your sense of humor, you make
Cooking fun.
When he drops the Onions putting them in the pan
"I promise I haven't been drinking anything... yet"
lol
...the microplane police
lamo
Love your enthusiasm. Makes me want to hang out in the kitchen more and try out these great recipes. 😊
Been making German potato pancakes / Latkes for years. Always shredded the onions into the potatoes before squeezing the water out. What a great idea of lightly sauteing the onion first, the addition of Matza meal, ginger and baking powder. Can't wait to try this. Thanks, as always!
My wife and I decided to make these last night after we saw your video. Never made them before. They were amazing. We'll be making those again for sure.
Takes me back when I was young. Father was German and always made oyster soup for Christmas,.and always made this and fried potatoes during the year. My late father would of loved this recipe. Shared this and going to have to make this really soon. TY sir for making me learn, laugh and smile thru my day. God bless
Chef Jean-Pierre is getting more and more excentric! 😂 And I love him more and more for it. What a CHEF! ❤
Came home from a Dr appointment and Chef JP and Jack are the best medicine for any day of the week! Good food, good fun and learning has never been this good on any other channel I've seen!❤😊
Good morning from South Afŕica Chef Jean-Pierre. I dont always comment on your videos to say that O love them all especially the cooking lessons. Scrumptious food. Thank you. I love the Matza ball soup and these latkes and most jewish food and mediterranean food, which you make.
🙏❤️
POTO MONDAY is the best.
I'm making these thankyou!
Absolutely love it! Thank you for posting this. This is definitely going to help me up my game this Hanukkah!
Thank you, chef. I've been cooking for over 20 years and I always learn something from your videos.
Came here to see what they were made of and immediatley hear 'potato' and I was sold.
Was even more sold when the chef kept going back and forth and forgetting to add ingredients, just like me when I cook lol. Also explaining how to cook the onions by making them "sweat" was a really good visualizer for everyday people cooking at home. Feels like I'm in the kitchen learning from a family member
🙏❤️
Just six minutes in and already 160 thumbs up. Chef Jean is the man. Now, it's Monday, people, get back to work.😅
He gets an automatic like whenever i get a notification. He deserves it!
I think most of us just instantly give him a thumbs up, Chef Jean-Pierre’s videos can never disappoint!
Monday funday!
So long as his good doctor is not one of them with his thumb up
I can come up with Witty ideas 💡. Are you hiring? Hahahahahahahaha 😂!!!
I typically make potato pancakes. Watching you make these Latkes makes me want to make these and use them as the base of Eggs Benedict. Thank you for the inspiration!
Latkes, the best recipe for the best dish...
I tested this technique and it actually also works with carrots, zucchinis, and beets also. Interesting
My mom's recipe for "kartoflane placzki"... was to make them when she had old potatoes... they made for bettter latke's... and... grated onions... with their juice... were a must... fried in szmalec.... that was flavour enough....
but... as usuall... I will make chef's recipe too... I've already cooked variations on her recipe... so I'll just add this one to my culinary reportiose...
Chef you’re making everyone hungry with your delicious videos, we love you Pierre ❤❤❤❤❤
Love how versatile potatoes are.
Can’t wait to make these. My husband loves lox and this is a great and different way to incorporate this salmon thank you
Even more than your wonderful food, I love your sense of humor....
Your hilarious Jean-Pierre 🤣 you add another mouthful to make sure you could not speak I heard you say it, it brightened my day your the best!
WOOOOW👍Superb! We love it. Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!👍Keep it up!🙂God bless you abundantly forever 🙂🙂Enjoy amazingly blessed week 🙂🙂Stay happy and well protected.🙂
🙏🙏🙏❤️
Great versatile dish! I’ve been making family fave “spudderoonies” (spuds are potatoes in 🇦🇺) for decades but now I’m lifting my game after watching JP! 🙏🏼
I LOVE potato latkes!!!!
Thank you, Chef!!!!!!!
You're the absolute very Best! 🔪🔪🔪🧅🍷🥔🥔🥚🧄🫚🧈🧈🍷🧈🧈🧈🍷👐🏻👀😋
🙏🙏🙏❤️
U are one funny individual, who's an awesome chef. Thats why i love ya, ur videos and ur recipes!!! Thank u so much
ive been back to back watching your recipes for a few days as I slowly die of the Flu and I think you for gracing me again
Lemon juice honey hot water excellent the help improve your immune system boil the water and that's it pour it over your lemon juice and honey if you can handle a little bit of cayenne
I pray for your fast recovery ❤
Ge well soon 🙏
Prayers for your recovery.
Awww, feel better!
i make a similar thing we call a mock whitebait fritters, very underrated, quick easy and yummy, my kids love them and now that i have taken notes i will see how my young critic's score the newest version i present them. keep up the great work
I am at work right now, but can't wait to watch tonight!
I make these quite often. I don't dry them as much as you do and I use flour. I will start using the matzo meal instead and squeeze out more water. I'm going to use the dill as well. I usually make way more than we need. Take they leftover ones and save them for breakfast, instead of hash browns. I even like to eat them cold as a snack.
Thank you for making my day!!! I enjoy your videos so much!!! You give me such joy every time I watch them!!!
I made the gratin potatoes yesterday. Chef not fibbing! They’re ABSOLUTELY DELICIOUS!
Love potato Mondays! Great recipe
I will be making this!!! I grew up with my Grandma Bergmens Potato pancakes!!
Wow. Simply best. Chef you did it again. I definitely will make this dish. ❤
Thank you so much 😃
I love your reactions when you taste test the food, and this looks like another great recipe! Thank you!
OMG i'm gonna try these and if they're good, i'll tell my mom that i'm bringing the latkes for chanukkah
Once you make these, you won’t be able to wait for Chanukkah to make them again!😂. You will make your Mom proud!
@@KathleenTracy-d4m ahahahaha I like the vote of confidence.....but they'll have to wait or else latkes just won't be as special for our family.
Chef Pierre, thank you for your delicious recipe and for making me laugh so much while you are making your magic!
I love these. Thanks for reminding me to make them again soon. Take care♥️
I love that he explains why it’s best to do something ❤
Yum!
Thank you so very much, Chef!
You are working hard thank you.may you have a good health can continue your work,
Thank you Jean Pierre.
Thank you for sharing all your wonderful knowledge Chef. You get more amazing every year. God bless. P.S. And you too Jack !
I never laughed so hard as the day I watched his chicken parm episode. Although he had maybe a dozen items in his mise en place he kept saying, "if you don't have (x) my friends, don't worry about it, use what you have, it doesn't matter. Cooking should be fun." He's so right!
I did wonder why he bothered with a recipe, since none of it was important, it could all be left out or substituted. Lol
I followed his advice for chicken marsala, when I didn't have the correct wine. I wasn't disappointed. I've learned to be more free-wheeling in the kitchen & surprise myself on occasion, with edible dishes! You're a true delight chef & always make my day better!
The best find on UA-cam, ever.
🙏🙏🙏❤️
I was put to the test when I had to cook in anothers kitchen who doesn't cook.
The difference between school and life is,
In school you're taught the lesson then take the test, In life you're put to the test and then learn the lesson.
Thank you for giving me so many transferable skills.
Good morning to my favorite chef some more delicious potatoes. You’re the best. Have a good week.
❤🎉❤
Οnly a proper chef à l’ancien always has pre-portioned butter somewhere close to hand, even it’s not immediately needed 😁
Love the idea of adding ginger to enhance the flavour and give a little extra warmth - great tip
Mmm... I adore to cook Draniki. 😊
I can imagine Chef Jean-Paul and Keith Floyd cooking together-what a thing to behold! LOL
J-P is a maste of savoriness, especially in regards to spud-dom. Delicious!
You are the best sir
I will most definitely make these, I hope they turn out as good as yours Chef J-P, nothing better in the world than home cooking, no matter what you cook. Thank you for sharing. Kind regards.
They look full of flavorful! 😁
Two things I love, well three: onyo, potato, and Chef! I agree, I prefer potato skin to the stuff inside! My fav potato is baked I scoop out insides and put butter and sour cream in the skin! YUM :)
Chef, I am LOVING potato Mondays! Once you are tired of potatoes, maybe you could do a series on spinach. 😋
You are the best. You are so animated, such a good cleanly example, you cook amazing & it's all so presentable & you shop at Publix where shopping is a pleasure. I love your channel