@@mikel8185 I think you can, choux pastry can go a couple of days. alternately you can make them, hold them (in the fridge or freezer), then reheat when you want
The lowly potato, lumpy and crude, under John's hand becomes glorious food. It starts on the counter, homely and brown, and ends on my plate with a crispy gold crown.
I made the fondant potatoes twice today!. Absolutely delicious and so simple. The texture is unbelievably creamy inside with a golden crispy top. This will be my new way of eating my spuds all the time!!! Ty, dude 😃
In Santa Monica there was a German, I believe, place called Papa Frite's that sold french fries exclusively. I was a regular! Third Street Promenade. A Belgian restaurant and brewery near me fries their potatoes in duck fat and it's the ultimate. Served with a homemade garlic aioli. So delicious.
I (native German) would never ever make Kartoffelklöße without the roasted bread cubes in the middle. They are the best part of the dumpling! By adding them you make sure that the dumplings are fluffy which, in turn, makes them perfect for absorbing a lot of the flavorful sauce that is part of the dish you would serve them with. The ultimate purpose of the German Kartoffelkloß is to serve as an edible sponge for the sauce 🙂
Are you by any chance Swabian? For Swabians any kind of food serves mainly as means for eating as much 'Soß' as possible. Greetings from Bavaria (Chiemsee) and wishing you a peaceful 4th advent (Edit: one of my grans was Swabian)
@@ellied.violet7372 Hahaha! In France, the sauce is the thing, as well, though the 'nouvelle cuisine' has greatly diminished our opportunities when dining out. But good home cooking provides the opportunity to sauce (yes, a verb meaning to get the last drops from the plate, whether by means of a spoon, bread, or if you're alone, your fingers). 😋
@@chezmoi42 Bon matin, 'chez vous' 😊. I am more a fan of traditional than nouvelle cuisine (there, I said it!). As children, we would lick the plates to get the last drop of sauce (when parents were not around, gran wouldn't mind). Great gran, grans and mum (and parttime housekeeper) chez nous would always cook from scratch. No prefabricated 'sauce' from a paper bag with hot water added. The horrors! Greetings from Bavaria
Me as a native German living in Germany, I hate the bread crumbs in the middle ;-) I never eat them, always take them out when they are in Klöße I get served.
I made the lemon pepper roasted potatoes for company tonight. My husband watched me follow this recipe and he was amazed at how much my version looked identical to the chef’s version. Thank you , Chef! We tried one for lunch! OMG! Will serve with chili, a salad and lots of toppings.
"I was think'n about giving em the oooool tappa-tappa..." he has SUCH a fun and relatable wit! This is the first video of this creator I've seen and I'm subscribing, they're a wonderful pacing, beautiful filming, relevant commentary that is ALSO delightful! It's all goodness here. I look forward to seeing others.
Today, I made the lemon pepper potatoes, but I did it on the stove top instead of the oven, cutting the cooking time. The potatoes came out perfect and delicious! Thank you for sharing, can't wait to make them again!
"If ever there was a potato recipe built to burn you, it's this one"..... Chef John, you are a chef after my own heart; it's inspiring that a chef with your talent and experience understands the shortcomings of those of us for whom cooking is always a possible tragedy in the making!
Tessa...the simplest recipes are often the hardest to make. You can create a more laborious dish with very little effort, but for example, make a perfect soft boiled egg and see how easy it is to screw it up. Using a timer doesn't help too much either!
Also, a first time watcher, wondering where you’ve been all my life. So happy to have found this site because my menus need some serious revamping. Have to admit to some giggles which made watching a true delight. Can’t wait to try all of theses!!!
I am a freaking potato addict and thank god the algorithm brought me here. You got a new subscriber. Now I have a few videos to binge-watch in the following days but for sure, the fondant potatoes would be the first recipe I’ll try.
Yum!!! I'm a potato fanatic, too, so 5 of your best potato recipes in one video is perfect! By the way, ever since I watched your German potato salad video a couple of months ago, my daughter and I have been making it regularly! It was life-changing for us!
The croutons in the middle help keep the dumplings from falling apart as they cook. All the potato eating countries make these and usually serve them with beautifully roasted pork. My Scots grannie made them 60 years ago Some receipts also have grated raw potato thoroughly dried and mixed in....We often had them for Hogmanay or Scots New Year...like this year!
There are three ways to make potato dumplings, one like shown in the video of cooked potato, one half (cooked) and half (raw) and another way all raw potatoes. All three recipes are delicious, best with roasts - schweinsbraten, sauerbraten. Insstead of all purpose flour I would recommend potato flour Anyway, guten Appetit 😋
18:50 'for no apparent reason, we put the crispy cubes in the centre' I've made these before without the cubes and they tend to the stodgy in the centre. I'm a hunnert percent sure, now, that putting crisped bread cubes in the middle of the 'dough' would stop this from happening. I would guess that you could put crisped bacon, or cooked egg yolk, or even a dried fig in the middle and that, too, would work. Thanks for asking the question and making me think about it. You are truly wonderful.
Pretty sure I have never laughed while watching a food video 🤣Potato Dumplings: "What looks like bacon on the top...is not. That's the bad news". Then his honesty when the potato exploded, "I decided to watch a stick of butter melt to calm my nerves, that will relax you. Let's all watch it and see our troubles melt away" HILARIOUS!
In the real world, I'd never have the patience to watch an entire stick of butter melt. I suspect Chef John doesn't either since he jump cut to when it was completely melted. It was a nice thought though....
I have no idea why this video was recommended to me, but I am so very glad it was!!!! I absolutely love potatoes. I don't care how they are cooked; I love them all. I can't wait to make all five types you showed here. I always have potatoes in my house as well as all the ingredients you talked about to make each recipe. You can never have too many potato recipes! I have subscribed because I love your sense of humor too. Thanks for the excellent video.
My first time watching. I first thought this guy talks a little strange. Then I decided I liked the way he was breaking his sentence in half, it helped me soak it in better. What really made me hit the subscribe was his humor. The recipes had me hitting the 👍🏻. I’m hooked 😀
My husband walked in while I was watching the one on Fondant Potatoes and he goes, "Oh, you make that." I didn't miss a beat and said, "I know! He stole my recipe!" He'll never figure out the inception.
#JESUS FIRST For We Must Off Our Old Self Adam And Put On That Which Is Eternal The Jesus Of The Bible The Lord To Ourselves To Pass From Death To Life
Hi Chef! My hubby and I just finished the lemon pepper potatoes for the second time. They were even better than the first time. I used a roasted garlic infused EVOO (made that myself). On the tops, I sprinkled salt, pepper, onion powder, roasted garlic powder, and sage powder. I did the broth the same, but instead of adding fresh oregano, I used a bunch of fresh English thyme and Winter Savory; fresh from my garden. Oh, it was so very, very yummy! We really enjoyed these with our steaks and salads! Thanks so much for the inspiration, Chef John! Sue
This is the first video I've seen from you and a have to say... you're hilarious. Your cooking and personality have won you another subscriber. Keep on being awesome
Dear Chef John, “After all you’re the David Hasselhoff of your Potatoes Romanoff.” You’re not only my favorite UA-cam Chef, you’re also the most enjoyable to watch and the funniest! I would like to wish you and your family the Happiest of Holidays and a very Happy New Year. ♥️👍🏼👏🏼👏🏼👏🏼
Thank you for the Potatoes Romanoff recipe ! I made it for supper today (started yesterday). However, I used red potatoes, old cheddar cheese (not white), combination of sweet and green onions because that's what I had. Plus other ingredients listed in recipe. It turned out really good! The grated potatoes fluffed with sour cream didn't piled on high like in this video but, in the end, the dish was tasty. Thank you again for another "twist" in using potatoes 💐
Of ALL the food groups in the world, Root vegetables are my absolute FAVORITE. Especially potatoes.🥔 Who would think that this brown ball found in the dirt, could be made into something so DELICIOUS. It can be as varied and as flavorful as the person preparing it. A person could cook a different recipe for each day of the year. Recipes looked great. Can’t wait to try them! 🙋🏻♀️👍🏻 If I started making these recipes, in 6 months I would look like a golden russet potato!! Don’t you just love when they are in season, so sweet and crisp when fried.👩🏻🌾
I tried the Roasted Lemon Pepper recipe for this Christmas 2021, and the we're a hit! Everyone loved them and like Chef Jon warned... there were no leftovers!
The first recipe looked great.. the second even better. By the time I got to Potatoes Romanoff, I am just dying for potatoes! I'm so excited and looking forward to trying these recipes!!
Love this chef Jon. He is humorous and so down to earth. doesn't worry about mistakes and makes you feel you can do it too. I did roasted Lemon Pepper and it was delicious my kids finished them . Fortunately, i hid few in the wet kitchen for myself to enjoy. I fried some sausages to go with them. That was lunch done . Thank you Chef Jon.
i had to mute it and turn subtitles on because the voice would get so high pitched and come back down. the syllables were the same for each sentence and higher pitched repetitively. as a musician it really distracted me lol still a great video and funny guy 👌🏼
His voice is awful! It really is most peculiar. He drops his last word for every single time he drops his voice in the middle of a sentence and also at the end. Where does he come from? I’ve never heard an accent and voice-drop like this. It’s ridiculous.I certainly won’t be watching him again.
I did the fondant… from a scale of 1-10 it was a 500 and I served it to company on first attempt! THANKYOU for something easy and delicious that even I can make!
I made the Romanoff ones and omg! Sooo good! I plan to give the fondant ones a try next, but really, if you like cheese and all that with your potatoes, try the Romanoff!
"I'm just showing you the chords" is such a beautiful analogy for learning cooking as a series of techniques rather than hard and fast recipes that you have to memorize.
Total brilliance! After cooking for over 50 years(I'm 62,and my mother always worked,so I ,being oldest,got the job!) I now have some great new ways to try with potatoes! I'm stoked! Can't wait to try! I just need to get the repairman in to see why my gas oven pilot light won't stay lit,then I can!
if I remember correctly, it's been well over 35 years since my Oma told me, the breadcrumb in the middle is to balance the moisture within the dumpling. she used to make these almost exactly like this but did add a generous amount of parsley to the mix...
I just talked to my mom & she confirmed my memory about the parsley & told me these dumplings are nicknamed “schneebällchen” she added, the bread inside is to help with even cooking not moisture etc.
Chef John always delivers! "I like my food pretty" my wife and I lived in Taiwan, and a friend from that country once told us that, "food has to look good to taste good." I've never forgotten that.
There's good food that looks bad, sadly. Gormeh sabzi looks bleh to an outsider but once you eat it, oh my gosh it's phenomenal. Afterwards it starts looking great. ;)
I absolutely love this video, because, well, I love potatoes. I also love Chef John's voice! The commentary during is not only informational, but entertaining.
Regarding the lemon pepper potatoes I have two important pieces of information. 1. Easy with the cayenne pepper! If you over do that you will have worked long and hard and some of your guests won't be able to really enjoy them. I love spicy but my first try were too hot for me, so take it easy with that. The black pepper and kosher salt can and should be used with abundance. 2. Don't start these 1 or even 1.5 hours before dinner. The final bake takes a solid hour+. If you plan on sitting down at 7, start preparing at 4.30 at the latest!!!
"Add one more sprinkle of black pepper....probably for no good reason; but I did it any way!!!" 🤣🤣🤣🤣 Great recipes with hilarious commentary and instructions!!!! Love it!!!
Love it! I am purposely trying to cook different meals that I've never had or not for a long time. Different ways with potatoes is a good place to start. Thanks!!
You should definitely try the austrian version of the potato dumplings, called "Grammelknödel" which are filled with "Grammeln" (pieces of extremely crunchy crackling made from fatback, similar to pork rinds) instead of croutons. Here's the kicker: Before you put the "Grammeln" inside the dumplings, they are flavored with garlic, various spices and herbs and then tossed in molten pork fat. Then you let the mixture cool down so you can form little balls that are easier to work into the dumplings. Usually these dumplings are served on a bed of Sauerkraut, but I prefer "Veltlinerkraut", which is shredded cabbage cooked in sweet white wine and spices. The whole thing is then topped off with "Schweinssaftl", a deliciously meaty sauce made from roasted pork bones and "Suppengemüse" (soup vegetables), usually carrots, celeriac, leeks, parsley root and various spices and herbs. It's just a fluffy mass of potato heaven, filled with pieces of crunchy, salty, spicy goodness, drenched in deliciously meaty liquid gold. It's mind blowing, seriously.
Never heard of those but will definitively try those. My Bavarian gran made those Grammeln (Bavarian term: 'Kremmeln") and serve them mixed with Kartoffelschmarrn*: grated taters (festkochend) mixed with flour and salted, then 'kleingewutzelt' and roasted / baked in a Bratreine in the oven. Stir frequently. To be served with pork roast and Sauerkraut. *pretty much the same principle as preparing the Streusel for an apple- or plum-cake Greetings to Austria from Chiemsee!
I love this guy. He makes things that I always thought of as super fancy easy enough for me to do at home. I had the pomme dauphine years ago at a french bistro but never had the confidence to make them. ..Think I'll try them though.
Those are the same qualities that made me say... gee whiz, I want to marry this guy :) Wouldn't it be fantastic to have someone so jovial around? Who also cooks? His wife (or partner) is very lucky
Chef John, I decided to try the fondant potatoes,, but I ran out of room in my oven (I was also roasting a spatchcocked chicken), so I used my large Dutch oven on my stove top. So far, so good! I'll post a photo after they're done cooking. Update: Sorry, the fondant potatoes were so yummy that they did not survive long enough for a photo.....
You are SOOOOO FUN to watch!!!! I love your recipes, technical (but not TOO technical) instructions and the way you have of putting us all at ease with some "fancier" dishes. Thank you! ❤
Well Chef , I made Potatoes Romaoff and let's just say the casserole dish came back empty at the end of dinner. They were really great. Next on the list will be potato dumplings and potato puffs. Love watching your videos and trying out your recipes. Thank you
I think the homemade croutons in the center gets that buttery taste into the center of the dumpling without ruining the consistency of the dumpling like a pat of butter would do.
Thank u for sharing! I wish my husband could cook like this.. 😆 I save my potayo peelings. Give them a good rinse a toss in flour, seasoned with salt, pepper, garlic powder, onion powder and a sprinkle of chilly powder and fry them.. yummy the best homemade potato skins. Never throw away the potato peelings.. they're packed with nutritional value. 🍽
@@louettesommers8594 I am possible celiac also, all my life. Blood test results showed it, but didn’t have the biopsy. My body tells me if I’ve been glutened. I can’t digest ( literally can’t digest, not going into details) the 20ppm recommended by the celiac foundation, so I can’t digest a lot of gluten free products. I do buy the celiac stamp of approval products that has the less than 20ppm. I like potato chips at Costco are safe, and chickpea pasta. So i try to have 0ppm, fruits, vegetables and any meat, some gf grains, quinoa, rice, tons of potatoes. I also have multiple food allergies , so I don’t eat any of those. Have to be extremely careful. I find it really hard to stay at 100lbs, usually in the 90’s. Docs want me to down a lot of healthy smoothies, and eat every 2 hrs, which is impossible for me.
@@louettesommers8594 I am so glad that kids can be tested now. Gluten wasn’t a word when my mother was doctor shopping to find out what was wrong with me, misdiagnosed most of my life.
@@SparkyOne549, it can be very difficult for the one with celiac and hard as a parent to make sure they don’t get any gluten. Our daughter has Down syndrome and was diagnosed by a biopsy when she was 10 years old. She is very diligent about checking reading labels. She has caught things that I missed. She’s 41 now. She is a complete and total blessing. ♥️ Have a Merry Christmas 🎄
Thank you so much for your thorough instruction. I absolutely love potatoes and everything we can do with them. I also have to say, your voice is A-M-A-Z-I-N-G.
I tend to agree with you. It's like listening to someone talk where at the end of each sentance ends on an up tick, like it's a question. Nothing against you Chef, but it is what it is. I'm nearly deaf and I have to use an ear bud, and things are magnetized. The upper range and "S" sounds almost hurt.
Hi CJ, Spud lover, over here in Bristol, UK saying hello... this vid. is a real inspiration for me! Thanks for the helpful, detailed instructions (as usual!) Taters it is, tonight 🙂
I’ve watched and yes, it’s true. You could never have enough potato recipes now I’m watching again and again and I love this man and I love his recipes and I love the food.
Thank you for these recipes! My husband loves potatoes. Me- not so much. These recipes sound good, and will add more variety to our menu. Plus, they all look very tasty, even for a non-potato lover!
18:20. Having heard many times pasta water should be as salty as sea water, I got a gallon from the Gulf and cooked some linguine. I will tell you it was very, very salty! It did smell good as it boiled.
Dang. Did it taste salty too? Once I did over salt my pasta water. It kinda ruined the carbonara... It is possible to over salt. I'm curious how using actual ocean water turned out though!
In the very unlikely case you'd have leftover Kartoffelklöße you could slice them and fry them up like scalloped potatoes. As for why we Germans add fried bread cubes into them... a theory says it helps with having a consistent texture for the dumpling (no hard core or too moist core).
I'm so excited that I FINALLY know the name of those German potatoes dumplings. I've only had them 2x when I was a kid back in the late 90s early 00s at this amazing German restaurant called, The Black Forest Inn located in Northern NJ. I remembered they were hands downs my most favorite part of the meal, although the rest of the food I got was really good too. But I've always wanted to make them, but had zero clue what they were called. I can't wait to make these for myself and my family!
Have I already seen all these recipes? Yes. Am I still going to watch this entire video? Absolutely.
👍😂👍
Can you make the dumplings a day ahead?
You speak for the people.
Ditto
@@mikel8185 I think you can, choux pastry can go a couple of days. alternately you can make them, hold them (in the fridge or freezer), then reheat when you want
The lowly potato,
lumpy and crude,
under John's hand
becomes glorious food.
It starts on the counter,
homely and brown,
and ends on my plate
with a crispy gold crown.
😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢
My phone 😆😂
👏👏 great poem about great food 😊
10/10 poem
So nice to have nice narration spoken at a perfect pace and no annoying hype instrumental music. THANK YOU!
Chef John, his recipes, tips, and humor make him such a treasure!
“This is WAY to hot to bite into, but I’m going to do it anyway” Chef John is my spirit animal.
I made the fondant potatoes twice today!. Absolutely delicious and so simple. The texture is unbelievably creamy inside with a golden crispy top. This will be my new way of eating my spuds all the time!!! Ty, dude 😃
I was thinking of making them for a potluck. Do they hold up on their own without any additional melted butter on the side?
OMG there should be a "potato only" restaurant! I would dine there often!
In Santa Monica there was a German, I believe, place called Papa Frite's that sold french fries exclusively. I was a regular! Third Street Promenade. A Belgian restaurant and brewery near me fries their potatoes in duck fat and it's the ultimate. Served with a homemade garlic aioli. So delicious.
Me too🤣😂
Same! :0)
the Potato Factory in Amarillo sells only potato stuff,
That sounds heavenly!
I (native German) would never ever make Kartoffelklöße without the roasted bread cubes in the middle. They are the best part of the dumpling! By adding them you make sure that the dumplings are fluffy which, in turn, makes them perfect for absorbing a lot of the flavorful sauce that is part of the dish you would serve them with. The ultimate purpose of the German Kartoffelkloß is to serve as an edible sponge for the sauce 🙂
Yes, I think that is in fact the ultimate role of potatoes in life.
Are you by any chance Swabian? For Swabians any kind of food serves mainly as means for eating as much 'Soß' as possible.
Greetings from Bavaria (Chiemsee) and wishing you a peaceful 4th advent
(Edit: one of my grans was Swabian)
@@ellied.violet7372 Hahaha! In France, the sauce is the thing, as well, though the 'nouvelle cuisine' has greatly diminished our opportunities when dining out. But good home cooking provides the opportunity to sauce (yes, a verb meaning to get the last drops from the plate, whether by means of a spoon, bread, or if you're alone, your fingers). 😋
@@chezmoi42 Bon matin, 'chez vous' 😊. I am more a fan of traditional than nouvelle cuisine (there, I said it!).
As children, we would lick the plates to get the last drop of sauce (when parents were not around, gran wouldn't mind).
Great gran, grans and mum (and parttime housekeeper) chez nous would always cook from scratch. No prefabricated 'sauce' from a paper bag with hot water added. The horrors!
Greetings from Bavaria
Me as a native German living in Germany, I hate the bread crumbs in the middle ;-) I never eat them, always take them out when they are in Klöße I get served.
I made the lemon pepper roasted potatoes for company tonight. My husband watched me follow this recipe and he was amazed at how much my version looked identical to the chef’s version. Thank you , Chef! We tried one for lunch! OMG! Will serve with chili, a salad and lots of toppings.
Hi 👋 Pam,how are you doing? Hope you are safe in this pandemic period😷😊😊
ua-cam.com/video/kGa_RgY2fU4/v-deo.html
Love German potato dumplings and bread dumplings.
"I was think'n about giving em the oooool tappa-tappa..." he has SUCH a fun and relatable wit! This is the first video of this creator I've seen and I'm subscribing, they're a wonderful pacing, beautiful filming, relevant commentary that is ALSO delightful! It's all goodness here. I look forward to seeing others.
Today, I made the lemon pepper potatoes, but I did it on the stove top instead of the oven, cutting the cooking time. The potatoes came out perfect and delicious! Thank you for sharing, can't wait to make them again!
"If ever there was a potato recipe built to burn you, it's this one"..... Chef John, you are a chef after my own heart; it's inspiring that a chef with your talent and experience understands the shortcomings of those of us for whom cooking is always a possible tragedy in the making!
11
ua-cam.com/video/kGa_RgY2fU4/v-deo.html
here you can get healthy recipes in 1-2 minutes without unnecessarily dragging them out
Tessa...the simplest recipes are often the hardest to make. You can create a more laborious dish with very little effort, but for example, make a perfect soft boiled egg and see how easy it is to screw it up. Using a timer doesn't help too much either!
😅😅😅
Me: I don’t have enough time to cook.
Also me: watches 40 minute video on potatoes. 🤤
Hyper attention is a helluva thing
@Shayna Miller, I'm the same! 😂
LOLOLOLOLOLOLOLOLOLOL
TRUTH!!
My manager used to say make time and it really works guys.
@@unclealzbbq2185 Not a teacher but I liked what you called weird and guess what from UK. love him. musical language. lol.
Also, a first time watcher, wondering where you’ve been all my life. So happy to have found this site because my menus need some serious revamping. Have to admit to some giggles which made watching a true delight. Can’t wait to try all of theses!!!
Hello Deb
I LOVE the way you narrate this. The inflection in your voice while doing this is terrific.
I am a freaking potato addict and thank god the algorithm brought me here. You got a new subscriber. Now I have a few videos to binge-watch in the following days but for sure, the fondant potatoes would be the first recipe I’ll try.
This guy is terrific!! Explains everything so well. Good recipes too
Yum!!! I'm a potato fanatic, too, so 5 of your best potato recipes in one video is perfect! By the way, ever since I watched your German potato salad video a couple of months ago, my daughter and I have been making it regularly! It was life-changing for us!
Oooh. Nothing like a perfect german potato salad. So good. I'm so hungry
Hi 👋 Ann, can I talk to you for a moment?😊
Your potatoes fondant video was a life changer for me. My favorite line is, "If it needs some more stock, add some, that's you cooking"!
I’ve made them many times too! They are my “go to” potato side dish for Filet Mignon & steamed artichokes.
I made a hollandaise for some artichokes and I poured it over the fondant at the end too shit was bussin
@@swyman10 the next time you make this dish can I pretty please get an invite to dinner..? 🤗
@@swyman10 z
wow wonderful
Bread Toast Recipe Without Eggs in 5 minutes
ua-cam.com/video/QpD7TvxHMbQ/v-deo.html
I made Potatoes Romanoff today. I added Mexican cheese blend and mozzarella. I alao added melted butter to the recipe. Delicious! 😁
These are so, so elegant and regal. Going to watch again and dream that I am in a Scottish castle.
The croutons in the middle help keep the dumplings from falling apart as they cook. All the potato eating countries make these and usually serve them with beautifully roasted pork. My Scots grannie made them 60 years ago Some receipts also have grated raw potato thoroughly dried and mixed in....We often had them for Hogmanay or Scots New Year...like this year!
@@jesuslord6822 GO AWAY.
Yes, we do them with grated raw potato as well. Will try Chef John’s way!
There are three ways to make potato dumplings, one like shown in the video of cooked potato, one half (cooked) and half (raw) and another way all raw potatoes. All three recipes are delicious, best with roasts - schweinsbraten, sauerbraten. Insstead of all purpose flour I would recommend potato flour
Anyway, guten Appetit 😋
ua-cam.com/video/kGa_RgY2fU4/v-deo.html
here you can get healthy recipes in 1-2 minutes without unnecessarily dragging them out
18:50 'for no apparent reason, we put the crispy cubes in the centre'
I've made these before without the cubes and they tend to the stodgy in the centre. I'm a hunnert percent sure, now, that putting crisped bread cubes in the middle of the 'dough' would stop this from happening. I would guess that you could put crisped bacon, or cooked egg yolk, or even a dried fig in the middle and that, too, would work. Thanks for asking the question and making me think about it. You are truly wonderful.
I love how enthusiastic you sound in all your videos! Uplifts your mood
Pretty sure I have never laughed while watching a food video 🤣Potato Dumplings: "What looks like bacon on the top...is not. That's the bad news". Then his honesty when the potato exploded, "I decided to watch a stick of butter melt to calm my nerves, that will relax you. Let's all watch it and see our troubles melt away" HILARIOUS!
He has me laughing too
In the real world, I'd never have the patience to watch an entire stick of butter melt. I suspect Chef John doesn't either since he jump cut to when it was completely melted.
It was a nice thought though....
I have no idea why this video was recommended to me, but I am so very glad it was!!!! I absolutely love potatoes. I don't care how they are cooked; I love them all. I can't wait to make all five types you showed here. I always have potatoes in my house as well as all the ingredients you talked about to make each recipe. You can never have too many potato recipes! I have subscribed because I love your sense of humor too. Thanks for the excellent video.
Crazy...ok, you must have watched a video on cooking.
I love these compilation vids. Some I've missed so it's nice to see them. And get ideas for future dinners.
My first time watching. I first thought this guy talks a little strange. Then I decided I liked the way he was breaking his sentence in half, it helped me soak it in better. What really made me hit the subscribe was his humor. The recipes had me hitting the 👍🏻. I’m hooked 😀
I love how he speaks it is very distinctive akin to Paul Harvey. Somehow relaxing
Hi 👋 Traci,how are you doing? Hope you are safe over there.🤔😊😊
The way he speaks is making me crazy. I'm trying to still listen to the video without getting stuck on the undulations of the voice...
@@SamIAm10262
I totally understand about the cadence. For a long time I thought it was computer generated...
His voice kinda aggravated me..the musical intonation... But I had to stop concentrating on that and listen to the recipe
My husband walked in while I was watching the one on Fondant Potatoes and he goes, "Oh, you make that." I didn't miss a beat and said, "I know! He stole my recipe!" He'll never figure out the inception.
ua-cam.com/video/2utSDK3zqYA/v-deo.html
Deception?
😆 That's great! I'll never tell 🧐🤔 Haha!
#JESUS FIRST For We Must Off Our Old Self Adam And Put On That Which Is Eternal The Jesus Of The Bible The Lord To Ourselves To Pass From Death To Life
lol
Hi Chef! My hubby and I just finished the lemon pepper potatoes for the second time. They were even better than the first time. I used a roasted garlic infused EVOO (made that myself). On the tops, I sprinkled salt, pepper, onion powder, roasted garlic powder, and sage powder. I did the broth the same, but instead of adding fresh oregano, I used a bunch of fresh English thyme and Winter Savory; fresh from my garden. Oh, it was so very, very yummy! We really enjoyed these with our steaks and salads! Thanks so much for the inspiration, Chef John! Sue
I love your all recipes!
Thank you
I've somehow missed every single one of these videos so I'm grateful for the compilation!
I’ve tried every one of them. Crazy good!! Thank you Chef John
Omg, I love listening to this guy!! Lol. He's so entertaining!! 🤣💙
I absolutely love how funny he is and his lessons on cooking.
The lemon pepper potato dish is absolutely fantastic! I love spuds!
When you said, "let's watch a stick of butter melt...." I was hooked!!!!! 😀😀😀😀😀 Best cooking video I have seen. Thank you. 😍
ua-cam.com/video/kGa_RgY2fU4/v-deo.html
This is the first video I've seen from you and a have to say... you're hilarious. Your cooking and personality have won you another subscriber. Keep on being awesome
Dear Chef John,
“After all you’re the David Hasselhoff of your Potatoes Romanoff.” You’re not only my favorite UA-cam Chef, you’re also the most enjoyable to watch and the funniest! I would like to wish you and your family the Happiest of Holidays and a very Happy New Year. ♥️👍🏼👏🏼👏🏼👏🏼
Hi 👋 Jane,how are you doing? Hope you are safe in this pandemic outbreak.🤔😊😊
@@patrickmckinley9937 What pandemic outbreak 🤨
@@ShadaeBalancesKnightAstro LLLLLLLLOL 😂
I a vegan & I still love this show...love the voice appeals too.
So funny
Thank you for the Potatoes Romanoff recipe ! I made it for supper today (started yesterday).
However, I used red potatoes, old cheddar cheese (not white), combination of sweet and green onions because that's what I had. Plus other ingredients listed in recipe. It turned out really good!
The grated potatoes fluffed with sour cream didn't piled on high like in this video but, in the end, the dish was tasty. Thank you again for another "twist" in using potatoes 💐
Of ALL the food groups in the world, Root vegetables are
my absolute FAVORITE. Especially potatoes.🥔 Who would think that
this brown ball found in the dirt, could be made into something so
DELICIOUS. It can be as varied and as flavorful as the person preparing it.
A person could cook a different recipe for each day of the year.
Recipes looked great. Can’t wait to try them! 🙋🏻♀️👍🏻
If I started making these recipes, in 6 months I
would look like a golden russet potato!! Don’t you just love when they are in season, so
sweet and crisp when fried.👩🏻🌾
I tried the Roasted Lemon Pepper recipe for this Christmas 2021, and the we're a hit! Everyone loved them and like Chef Jon warned... there were no leftovers!
I wish I watched this before Christmas. I would’ve loved to be the one that brought the show stopper potatoes.
@@reirei7851 Look out Christmas 2022. I’ll practice all year making these 🤤 😂
@@kat15471 I may do that too. 😉
@@reirei7851 oh
@@reirei7851 Z
The first recipe looked great.. the second even better. By the time I got to Potatoes Romanoff, I am just dying for potatoes!
I'm so excited and looking forward to trying these recipes!!
ua-cam.com/video/kGa_RgY2fU4/v-deo.html
@@RajnisMagickitchen
You're rude.
I love the way you season your narrative with subtle humor. 😉
I love potatoes so much, I watched this twice👍👍
Love this chef Jon. He is humorous and so down to earth. doesn't worry about mistakes and makes you feel you can do it too. I did roasted Lemon Pepper and it was delicious my kids finished them . Fortunately, i hid few in the wet kitchen for myself to enjoy. I fried some sausages to go with them. That was lunch done . Thank you Chef Jon.
I love listening to Chef Johns upbeat delicious food recipes. So few calming people out on the internet.
Watching this again... Chef John has great recipes and a very enjoyable melodic voice, and it is a joy to listen to him.
i had to mute it and turn subtitles on because the voice would get so high pitched and come back down. the syllables were the same for each sentence and higher pitched repetitively. as a musician it really distracted me lol still a great video and funny guy 👌🏼
His voice is awful! It really is most peculiar. He drops his last word for every single time he drops his voice in the middle of a sentence and also at the end. Where does he come from? I’ve never heard an accent and voice-drop like this. It’s ridiculous.I certainly won’t be watching him again.
@@margaretlavender9647 i thought i was the only one 😭
I did the fondant… from a scale of 1-10 it was a 500 and I served it to company on first attempt! THANKYOU for something easy and delicious that even I can make!
OMG!! I made the potatoes fondant. SOOOO delicious. I did, however, use more like 1 whole cup of broth. Really surprising how good they came out.
I made the Romanoff ones and omg! Sooo good! I plan to give the fondant ones a try next, but really, if you like cheese and all that with your potatoes, try the Romanoff!
Hahaha! Best stress management tip EVER! "We're just going to watch this stick of butter melt in a pan". Delicious in so many way.
Thanks Chef ❤
"I'm just showing you the chords" is such a beautiful analogy for learning cooking as a series of techniques rather than hard and fast recipes that you have to memorize.
here you can get healthy recipes in 1-2 minutes without unnecessarily dragging them out
I made the Fondant potatoes tonight. It impressed my wife. Thank you Chef John!
I love his personality! And this is actually stuff I can do! Thank you Chef John!
Total brilliance! After cooking for over 50 years(I'm 62,and my mother always worked,so I ,being oldest,got the job!) I now have some great new ways to try with potatoes! I'm stoked! Can't wait to try! I just need to get the repairman in to see why my gas oven pilot light won't stay lit,then I can!
this might be my favorite cooking video on youtube. The way you speak makes it so much better
11:49 Boy, those are some nice looking lemon potato peppers!
Great compilation!!! More please!! And now I'm hungry! TY John!
if I remember correctly, it's been well over 35 years since my Oma told me, the breadcrumb in the middle is to balance the moisture within the dumpling. she used to make these almost exactly like this but did add a generous amount of parsley to the mix...
I just talked to my mom & she confirmed my memory about the parsley & told me these dumplings are nicknamed “schneebällchen”
she added, the bread inside is to help with even cooking not moisture etc.
@Karin Dickau I didn't! Thank you for telling us, that sounds adorable 💕
@Karin Dickau 🌼💕
I really like that Chef John uses basic kitchen equipment which we all have.
How tomakemacaroniandcheesein
Chef John always delivers!
"I like my food pretty" my wife and I lived in Taiwan, and a friend from that country once told us that, "food has to look good to taste good." I've never forgotten that.
There's good food that looks bad, sadly. Gormeh sabzi looks bleh to an outsider but once you eat it, oh my gosh it's phenomenal. Afterwards it starts looking great. ;)
I absolutely love this video, because, well, I love potatoes. I also love Chef John's voice! The commentary during is not only informational, but entertaining.
Yes, he has an excellent instructors voice. I think he is the only person that I have ever heard speak in a bullet point manner.
Those baked potato puffs will be on my Christmas table this year, I have tried the 4 other amazing ways also in the past...
Regarding the lemon pepper potatoes I have two important pieces of information.
1. Easy with the cayenne pepper! If you over do that you will have worked long and hard and some of your guests won't be able to really enjoy them. I love spicy but my first try were too hot for me, so take it easy with that. The black pepper and kosher salt can and should be used with abundance.
2. Don't start these 1 or even 1.5 hours before dinner. The final bake takes a solid hour+. If you plan on sitting down at 7, start preparing at 4.30 at the latest!!!
"Add one more sprinkle of black pepper....probably for no good reason; but I did it any way!!!" 🤣🤣🤣🤣 Great recipes with hilarious commentary and instructions!!!! Love it!!!
Love it! I am purposely trying to cook different meals that I've never had or not for a long time. Different ways with potatoes is a good place to start. Thanks!!
😱 Never too many potato recipes. Will be trying all of these soon. Thanks for posting. 🥔🍽
You should definitely try the austrian version of the potato dumplings, called "Grammelknödel" which are filled with "Grammeln" (pieces of extremely crunchy crackling made from fatback, similar to pork rinds) instead of croutons. Here's the kicker: Before you put the "Grammeln" inside the dumplings, they are flavored with garlic, various spices and herbs and then tossed in molten pork fat. Then you let the mixture cool down so you can form little balls that are easier to work into the dumplings. Usually these dumplings are served on a bed of Sauerkraut, but I prefer "Veltlinerkraut", which is shredded cabbage cooked in sweet white wine and spices. The whole thing is then topped off with "Schweinssaftl", a deliciously meaty sauce made from roasted pork bones and "Suppengemüse" (soup vegetables), usually carrots, celeriac, leeks, parsley root and various spices and herbs. It's just a fluffy mass of potato heaven, filled with pieces of crunchy, salty, spicy goodness, drenched in deliciously meaty liquid gold. It's mind blowing, seriously.
Sounds delicious!
Omg, that sounds so good! My mouth is watering just from reading this 🤤 though in all fairness, I was also drooling over the recipes in the video lol.
You are totally ROTTEN!!! Now I have a puddle of drool on the floor that I have to clean up. 😅😅😅😅
@@jameszimmerman6430 🤣
Never heard of those but will definitively try those.
My Bavarian gran made those Grammeln (Bavarian term: 'Kremmeln") and serve them mixed with Kartoffelschmarrn*: grated taters (festkochend) mixed with flour and salted, then 'kleingewutzelt' and roasted / baked in a Bratreine in the oven. Stir frequently.
To be served with pork roast and Sauerkraut.
*pretty much the same principle as preparing the Streusel for an apple- or plum-cake
Greetings to Austria from Chiemsee!
I love this guy. He makes things that I always thought of as super fancy easy enough for me to do at home. I had the pomme dauphine years ago at a french bistro but never had the confidence to make them. ..Think I'll try them though.
oooh I had the Dauphine potatoes at a real country inn in France 35 years ago, and still fondy remember them to this day !
I made the lemon pepper ones today. Did not use chicken stock, instead used lemon, water and nutritional yeast. Absolutely delicious.
TY I'm vegan and sometimes it's easy to substitute others not.
The Nooch idea is genius ❣️TY
Love, love, love Chef John's recipes. Amazing potato ideas and such a fun, lighthearted personality 😋 makes me want to start cooking now!
Those are the same qualities that made me say... gee whiz, I want to marry this guy :) Wouldn't it be fantastic to have someone so jovial around? Who also cooks? His wife (or partner) is very lucky
I love listening to him. I could listen to him all day. Even if I never made one of his dishes, he will always be my favorite!
Great! Need this for this season. Thanks!
Chef John, I decided to try the fondant potatoes,, but I ran out of room in my oven (I was also roasting a spatchcocked chicken), so I used my large Dutch oven on my stove top. So far, so good! I'll post a photo after they're done cooking.
Update: Sorry, the fondant potatoes were so yummy that they did not survive long enough for a photo.....
😂😅😝😹👻🐯💯💥🔥🌟
ua-cam.com/video/2utSDK3zqYA/v-deo.html
Uh... Looks like we've got a wack-job on our hands, Deborah! (;
Wanted to say, that's good to know, ty! xoxo
@@jesuslord6822 GO AWAY FRUITCAKE.
@@jesuslord6822 Not the place for this at all. And, there are NO historical FACTS about Jesus, so stop lying. You look like a lunatic.
You are SOOOOO FUN to watch!!!! I love your recipes, technical (but not TOO technical) instructions and the way you have of putting us all at ease with some "fancier" dishes. Thank you! ❤
Chef John, couldn’t sleep so I watched your video… your explanation , voice inflection and video is brilliant.. can’t wait to try your recipes!
Hi Teresa
Well Chef , I made Potatoes Romaoff and let's just say the casserole dish came back empty at the end of dinner. They were really great. Next on the list will be potato dumplings and potato puffs. Love watching your videos and trying out your recipes. Thank you
Just got some potatoes fondant roasting in the oven right now! You've inspired me yet again Chef John, they smell delectable.
@Julia Winfield Yes they were, so moist and yet crispy on top just like in the vid. mmm
I know I delect them.
This is such a smoothing and relaxing video to watch! Thank you Chef John ❤️
Your Potatoes Romanoff is fantastic! My parents used to go to Romanoff's Restaurant, which was always a treat.
Aaaaw man these 5 super-recipes combined just saved my potato Love! Thank you so much! Love from Denmark.
I think the homemade croutons in the center gets that buttery taste into the center of the dumpling without ruining the consistency of the dumpling like a pat of butter would do.
Thank u for sharing! I wish my husband could cook like this.. 😆
I save my potayo peelings. Give them a good rinse a toss in flour, seasoned with salt, pepper, garlic powder, onion powder and a sprinkle of chilly powder and fry them.. yummy the best homemade potato skins.
Never throw away the potato peelings.. they're packed with nutritional value.
🍽
Since I’m 100% gluten free, I eat a lot of potatoes and I’m so glad that there’s a thousand ways to cook potatoes. I am a meat and tater gal.
My daughter has celiac disease and can’t tolerate even a tiny bit of gluten.
@@louettesommers8594 I am possible celiac also, all my life. Blood test results showed it, but didn’t have the biopsy. My body tells me if I’ve been glutened. I can’t digest ( literally can’t digest, not going into details) the 20ppm recommended by the celiac foundation, so I can’t digest a lot of gluten free products. I do buy the celiac stamp of approval products that has the less than 20ppm. I like potato chips at Costco are safe, and chickpea pasta. So i try to have 0ppm, fruits, vegetables and any meat, some gf grains, quinoa, rice, tons of potatoes. I also have multiple food allergies , so I don’t eat any of those. Have to be extremely careful. I find it really hard to stay at 100lbs, usually in the 90’s. Docs want me to down a lot of healthy smoothies, and eat every 2 hrs, which is impossible for me.
@@louettesommers8594 I am so glad that kids can be tested now. Gluten wasn’t a word when my mother was doctor shopping to find out what was wrong with me, misdiagnosed most of my life.
Celiac on gf diet for twenty five years. We sure have it rough, don’t we. I get contaminated easily at home.
@@SparkyOne549, it can be very difficult for the one with celiac and hard as a parent to make sure they don’t get any gluten. Our daughter has Down syndrome and was diagnosed by a biopsy when she was 10 years old.
She is very diligent about checking reading labels. She has caught things that I missed. She’s 41 now. She is a complete and total blessing. ♥️ Have a Merry Christmas 🎄
Thank you so much for your thorough instruction. I absolutely love potatoes and everything we can do with them. I also have to say, your voice is A-M-A-Z-I-N-G.
the way this mans voice wave length goes up and down up and down is maddening
I tend to agree with you. It's like listening to someone talk where at the end of each sentance ends on an up tick, like it's a question.
Nothing against you Chef, but it is what it is. I'm nearly deaf and I have to use an ear bud, and things are magnetized. The upper range and "S" sounds almost hurt.
Just tried the fondant potatoes....yummy 😍
These fondont potatoes are mine & my husbands FAVORITE. So yummy, creamy & crispy. Delicious with gravy ❤
Hi 👋 Johnson,how are you doing? Hope you are safe over there.🤔😊😊
Everyone of these look so good. I am definitely making them all.
Hi CJ, Spud lover, over here in Bristol, UK saying hello... this vid. is a real inspiration for me! Thanks for the helpful, detailed instructions (as usual!) Taters it is, tonight 🙂
I’ve watched and yes, it’s true. You could never have enough potato recipes now I’m watching again and again and I love this man and I love his recipes and I love the food.
Made the potatoes Romanoff and they were awesome! Everyone loved them and I would absolutely make them again, thanks Chef John!
Thank you for these recipes! My husband loves potatoes. Me- not so much. These recipes sound good, and will add more variety to our menu. Plus, they all look very tasty, even for a non-potato lover!
I just love your ways.. my favorite UA-cam chef💯
I like to poke my potatoes with the 2 sharp tines of corn on the cob holders, which are very sharp.
This is best use of everything you have. Please thanks. Greetings from Ghana
18:20. Having heard many times pasta water should be as salty as sea water, I got a gallon from the Gulf and cooked some linguine. I will tell you it was very, very salty! It did smell good as it boiled.
Dang. Did it taste salty too? Once I did over salt my pasta water. It kinda ruined the carbonara... It is possible to over salt. I'm curious how using actual ocean water turned out though!
Whenever Chef John is on... I end up in the kitchen halfway through the video; he inspires me to cook and eat. Every time. Thank you John.
In the very unlikely case you'd have leftover Kartoffelklöße you could slice them and fry them up like scalloped potatoes. As for why we Germans add fried bread cubes into them... a theory says it helps with having a consistent texture for the dumpling (no hard core or too moist core).
I sometimes like the fried up leftover dumplings (fry them in butter!) better than the fresh ones 🙂
I think I’ve heard that the croutons also help to ensure the dumplings don’t fall apart. Not sure how accurate that is, but it makes sense
Kk kk J Jill up ok pnvbǜlililircg
I didn't even know that there is another reason but just tastyness. My granny always put bread cubes in.
Gotta make way too many for having leftovers to fry in the morning. It's HEAVENLY
I'm so excited that I FINALLY know the name of those German potatoes dumplings. I've only had them 2x when I was a kid back in the late 90s early 00s at this amazing German restaurant called, The Black Forest Inn located in Northern NJ. I remembered they were hands downs my most favorite part of the meal, although the rest of the food I got was really good too. But I've always wanted to make them, but had zero clue what they were called. I can't wait to make these for myself and my family!
🇵🇷🇺🇸 hi from Puerto Rico🙋♀️. Thanks for these potatoe recipes. I am definetly going to try them out. 🥔👍🤗🥔