This is awesome - I'm looking to spend less money on groceries, so any videos like this you can come up with that take something very cheap and make it into something very excellent would be appreciated.
You surprised me with " art project" quip. I always tell my family I am working on an 'art project or science experiment' when I am making a new or complecated recipe.😁👍
I like most of these recipes, but I will enduringly never understand people's obsession with hyper-smooth mashed potatoes. If you want texture-free potato slime, pre-cooked potato flakes are already a thing. The whole point of good mashed potatoes is that they *aren't* texturally boring.
I think too often the super creamy version ends up gluey (he mentions that can happen if you don't cook the potatoes long enough). I think that particular texture is much more prone to the glue-iness being extra obvious and gross, too. I like airy mashed potatoes (I use a potato ricer) that are not quite as super smooth as this version, but getting the potatoes cooked right is key to avoiding that slimy, gluey texture.
Hello, I am a young, international BIG fan of yours, I find your cooking and way of explaining things fascinating and fun. I was hoping you could answer my question: In my kitchen,i have a gas oven and stove and I was wondering if it was the reason why my bread is always chewy and doesn't come out like your video, I have tried it many times. Will it affect my baking in anyway? I can't really control the temperature. I hope you respond, again, a big fan😊❤
What part of the bread is "chewy" just the crust or the inside - or both? Here are some thoughts from a home cook. If it is just the outside and crust then it may have something to do with the baking part of the process. If it is just the inside then it probably has something to do with the mixing and proofing of the dough. If it is both, it might be that you are over baking it.
@@sheilam4964 I usually make sure that I got the exact ingredients right and the measurements , and for the oven I let it preheat then i put my hand inside to feel the heat and if its hot enough i eggwash the dough then put it inside its alright on the outside but in the inside its still dough and if I put it for a while longer it becomes chewer and harder.
@@AyaNaser-22 It sounds like you do not have a thermometer to test the temperature of your oven. These results you describe sound like the oven is too hot. I may be wrong. Many people who have a thermometer built into their oven can not rely on it because it is not accurate, sometimes out by 25-50 F (16-28 C) too high or even too low. Thermometers can be found for around 7$ USD,10$ CND or 6 Euros.
I can honestly say I have had the worst hashbrowns ever served . They were not browned, more blackened on the outside . The middle was so full of sticky starch that they were gooey. And the color, hard to describe, kind of a blue. What should diners if served something this appalling in a restaurant?
Sounds like the time I tried to make hash browns at home without knowing anything about cooking. Just shred potatoes and fry them in a pan right? Gross.
Video suggestion : Next year during abundance of fruits and veggies in the garden, could you make a video of you harvesting your organic fruits and veggies from your garden and make a traditional pasta sauce from it? I have been doing it with my heirloom veggies and tomatoes this summer, its just unbeleivable ... You can create the richest, most nutricious, chunky ratatouille straight from the garden at this time of the year. I think people would be inspired to see the whole process, from the harvest of the different veggies, to preparing each of the veggies for cooking, to the plate. Its so easy, people might want to try it next year, resulting in an abundance of healthy people. Health can be as infectious as diseases.
"...basically a process of dehydration we need to evaporate as much water out of them as possible so that the oil can do its job of browning things up." I am curious why you wouldn't give the raw shredded potatoes a good squeeze to help remove some of the moisture? This is a very common technique and it has worked great for me in the past. Great videos!! 👍
Thinly sliced sweet onion thats been rinsed and dried tossed with the hashbrowns after they soak is a game changer. a diner in my hometown does it, they crisp up along side the tats and give it this slightly sweet slightly bitter flavor that just takes it up a notch. they also fry theirs in a mix of ghee and oil which give it that slightly nutty buttery flavor. 10/10 i've eaten it enough that im pretty sure im part hashbrowns now.
These all look wonderful, Brian! Can I make a suggestion, please? Us Brits don't have easy access to the same spuds that you do - I don't think I've ever come across a Yukon Gold or a Russet in my life. Any chance you could suggest alternatives for us, e.g. Marris Pipers or whatever, or at least let us know if you're working with floury or waxy ones? Thanks for your consideration!
Russet potatoes are just our standard starchy (Floury) potatoes, yukon golds are kinda in between waxy and starchy and we just use for general purpose most the time, while red potatoes end up being our typical choice for a waxy potato. As an American, I suspect the only reason American recipes tend to specify those is because they are by far the most common, and often the only choices in our grocery stores. But just keep those traits in mind and you should be able to find a substitute pretty easily
Potato pave - lay on 18 to 20 layers, then bake for about 80 minutes. In other words, it takes the same amount of time to bake the potatoes, as it does to lay down all those layers. 😏
For the hashbrowns what do you think of my technique? To flip them I slide the whole thing in one piece when the bottom is brown onto a plate, cover with another plate, flip over and slide back into the pan. Perfectly brown both sides.
Call me crazy, but I love seeing Bri’s wedding ring. So many cooks don’t wear their weddings rings while cooking. It just reminds me of Lorn every time I see it and I just love that they’ve been together for such a long time!☺️
alternative way for cooking the pave. you could deep fry em. maybe around 350, 375 or whatever temp you normally deep fry fries at. although, keep a close eye on them as you don't want them too dark.
First time I've disagreed with you. Worked at a diner. Hash browns are made with yesturdays baked potatoes on a box grater. Onto the flat top with some butter. No need to over complicate the crap out of them.
Patatas Bravas at a topless bar in Spain? Oh, a "tapas" bar, ok. Too much background noise from my kitchen exhaust while I was watching this video. 😂 Great potato preps. Thanks for sharing.
patatas bravas are fried in olive oil, bc in Spain they have access to olive oil more readily then here in America so they get it FAR cheaper there than we do. but you do you. i just know that Spain is very particular about their dishes. if you do it wrong they WILL call you out n blast it on Spain's main stream news. i mean look what happened to Jamie Oliver with his Paella.
Hey Bri! Great video and ideas for the humble potato. 😋 and ❤ to you and Lorn! As far as ketchup goes it's each to their own, so commenters please don't be negative!
This man Bri is literally in my head. I recently bought a ricer and a big sack of Russett potatoes and was irritated I couldn’t find a concise video on UA-cam this morning on how to make potatoes better at home. 4 hours later I get a UA-cam notification for this video 💀
I have to say when it comes to hash browns, McDonalds is my barometer (same for a lot of people in the UK), apparently they're made with partially dehydrated mash potato?
Great Video. Surprised you did not recommend the plate on top of the hash brown technique to flip them over in the pan as an alternative to those who cannot perform the toss in the air flipping technique.
What are your dinner recipies for getting as much flavour and nutrition out of as few calories as possible? Cooking's easy when resting on bread and butter crutches, let's see you fight the obesity epidemic.
About 12 years ago I went to a restaurant where a side of mashed potatoes was 10 dollars. I cannot imagine what they cost now, but I'm guessing this is how they was made. I guess because I did not order them LOL
I bought a new mandolin recently and it comes with a little paddle that has sharp points on one side to stab into your item and then a handle on the other. So when you start to get close to the blade you pop that bad boy on and the paddle has some rails that keep you from slicing off the tips of the spikes on the other side and ending up with little plastic bits in your food.
Id love to make potato pave some day, sadly i do not own a mandolin slicer. When you cut the potatos, they looked slightly soft and a bit ready to fall apart? Was that an issue you had when making these? I figure putting them in the freezer instead of the fridge could allow for a firmer pave that holds its shape better in the pan?
i have started using a sharp safety glove while using the mandolin -- for some reason my family prefers no thumb in their spagett
That's honestly a really good idea for home cooks.
Same here - I've made the mistake once and never want to repeat that particular injury, lol.
The mandolin I have has a holder you use,,, impossible to shave your body parts LOL
Always use the guides
But the thumb is what makes it authentic Italian cuisine
Pouring some ketchup on potatoes you spent 2 days of cooking is pretty serious bait for rage comments :)
That was way too much. How could he taste the potato?
Yeah ...... I hate to admit that I am totally judging the ketchup use lol
work to result ratio is trash with the recipe tbh
Comments like this are why I can't wait to have Wagyu Steak with ketchup 😂
Aloha. Ketchup is Not a vegetable!
Ah, I see what my problem is. I lack pectin.
This is my favourite comment today! :D
Top tier comment
😂😂😂
Po Ta Toes! Boil 'em Mash 'em Stick 'em in a stew!
Say it again Samwise! 🤣🤣
This is awesome - I'm looking to spend less money on groceries, so any videos like this you can come up with that take something very cheap and make it into something very excellent would be appreciated.
Holy Badger, wait until you discover rice my man! 😄
This guy is single handedly the reason I decided to stop being a bitch and start to learn to cook for my self.
this dude strikes the best balance in informative yet flashy food. too flashy and nobody even tries. not flashy enough and who cares?
You surprised me with " art project" quip. I always tell my family I am working on an 'art project or science experiment' when I am making a new or complecated recipe.😁👍
Watching this while eating store bought chips feels like a kitten watching a lion hunt
I like most of these recipes, but I will enduringly never understand people's obsession with hyper-smooth mashed potatoes. If you want texture-free potato slime, pre-cooked potato flakes are already a thing. The whole point of good mashed potatoes is that they *aren't* texturally boring.
I think too often the super creamy version ends up gluey (he mentions that can happen if you don't cook the potatoes long enough). I think that particular texture is much more prone to the glue-iness being extra obvious and gross, too. I like airy mashed potatoes (I use a potato ricer) that are not quite as super smooth as this version, but getting the potatoes cooked right is key to avoiding that slimy, gluey texture.
For real. The only time I want lumps of any kind in my body lmao
if you want chunky potatoes why not just eat a baked potato
Aloha. My girlfriend (industry) makes mash like that. You’re getting skin on with me.
@@fahrAloha. I do when I’m camping or feeling lazy.
Bravas!!! Ate them all the time in Catalonia.
‘Tis the beginning of potato season, so these couldn’t be more timely and appreciated!
Hello, I am a young, international BIG fan of yours, I find your cooking and way of explaining things fascinating and fun.
I was hoping you could answer my question: In my kitchen,i have a gas oven and stove and I was wondering if it was the reason why my bread is always chewy and doesn't come out like your video, I have tried it many times. Will it affect my baking in anyway? I can't really control the temperature.
I hope you respond, again, a big fan😊❤
I also have gas stove, and have the same thoughts.
Gas stoves bring a bit more humidity, you could probably try using less water/liquid in the bread dough recipe and see what happens.
What part of the bread is "chewy" just the crust or the inside - or both? Here are some thoughts from a home cook. If it is just the outside and crust then it may have something to do with the baking part of the process. If it is just the inside then it probably has something to do with the mixing and proofing of the dough. If it is both, it might be that you are over baking it.
@@sheilam4964 I usually make sure that I got the exact ingredients right and the measurements , and for the oven I let it preheat then i put my hand inside to feel the heat and if its hot enough i eggwash the dough then put it inside its alright on the outside but in the inside its still dough and if I put it for a while longer it becomes chewer and harder.
@@AyaNaser-22 It sounds like you do not have a thermometer to test the temperature of your oven. These results you describe sound like the oven is too hot. I may be wrong. Many people who have a thermometer built into their oven can not rely on it because it is not accurate, sometimes out by 25-50 F (16-28 C) too high or even too low. Thermometers can be found for around 7$ USD,10$ CND or 6 Euros.
Please. All you have to do is call ketchup “tomato chutney” and you’ve rebranded it! 😎
that is technically what ketchup is. its just a hyper smooth tomato chutney
Today I learned I am a depraved lunatic.
I can honestly say I have had the worst hashbrowns ever served . They were not browned, more blackened on the outside . The middle was so full of sticky starch that they were gooey. And the color, hard to describe, kind of a blue. What should diners if served something this appalling in a restaurant?
Sounds like the time I tried to make hash browns at home without knowing anything about cooking. Just shred potatoes and fry them in a pan right? Gross.
Aloha. If you can’t solid hashbrowns in a diner, what’s the point?
Brian drops five new delicious potato recipes and The Cure drops a new single. Not even noon and it’s been a pretty good Thursday so far.
Aloha. The Cure? You serious? Robert Smith’s miraculous voice hasn’t changed, amazing.
@@adamyoung480 no, it really hasn’t at all. And the new song sounds like it could be straight out of “Disintegration”. Looking forward to the album.
Hey Brian
Suggestion for a future video : your ultimate version of a cannelloni/manicotti recipe!
Epic Potatoes. That's a good band name.
Video suggestion : Next year during abundance of fruits and veggies in the garden, could you make a video of you harvesting your organic fruits and veggies from your garden and make a traditional pasta sauce from it? I have been doing it with my heirloom veggies and tomatoes this summer, its just unbeleivable ... You can create the richest, most nutricious, chunky ratatouille straight from the garden at this time of the year.
I think people would be inspired to see the whole process, from the harvest of the different veggies, to preparing each of the veggies for cooking, to the plate. Its so easy, people might want to try it next year, resulting in an abundance of healthy people.
Health can be as infectious as diseases.
I'd love to watch that
It’s always a great day when Brian uploads a new great cooking video🙌🏼🙌🏼
"...basically a process of dehydration we need to evaporate as much water out of them as possible so that the oil can do its job of browning things up." I am curious why you wouldn't give the raw shredded potatoes a good squeeze to help remove some of the moisture? This is a very common technique and it has worked great for me in the past. Great videos!! 👍
Speaking of taters, I would love to see your take on classic corned beef hash.
Seeing him using the mandoline with bare hands, gives me a PTSD flare-up. D:
Where can I access the annual death toll data due to madoline usage? It's gotta be in the 1000's right?
Thinly sliced sweet onion thats been rinsed and dried tossed with the hashbrowns after they soak is a game changer. a diner in my hometown does it, they crisp up along side the tats and give it this slightly sweet slightly bitter flavor that just takes it up a notch. they also fry theirs in a mix of ghee and oil which give it that slightly nutty buttery flavor.
10/10 i've eaten it enough that im pretty sure im part hashbrowns now.
Hey Bri, appreciate all the metric units!
Smeagol didnt like this video
He even squeezed ketchup like a god 🤯
I'll eat the whole pot of that potato puree
feels illegal to be this early
Nice
These all look wonderful, Brian! Can I make a suggestion, please? Us Brits don't have easy access to the same spuds that you do - I don't think I've ever come across a Yukon Gold or a Russet in my life. Any chance you could suggest alternatives for us, e.g. Marris Pipers or whatever, or at least let us know if you're working with floury or waxy ones? Thanks for your consideration!
Russet potatoes are just our standard starchy (Floury) potatoes, yukon golds are kinda in between waxy and starchy and we just use for general purpose most the time, while red potatoes end up being our typical choice for a waxy potato. As an American, I suspect the only reason American recipes tend to specify those is because they are by far the most common, and often the only choices in our grocery stores. But just keep those traits in mind and you should be able to find a substitute pretty easily
Did you get your slick shift to the ad from Ragusea? I'm noticing stylistic similarities.
I would say my videos are in some way inspired by him. Not entirely but the narrated recipe
Style is something we both do.
Love both of y'alls stuff!
3:30 So Potatoes Pave is sort of Hasselback Fondant Potatoes?
9:15 "Lovingly, tenderly ... _crush_ this potato" ... okay
🥔 so glad i resubscribed, … hash browns have always been a troublesome trouble !!! Vinegar, … who knew ???, Bri, that’s who !!! 🌸
Sir Lagerstrom.. You must save my family.. We need Cornish Pasties!!!
Whenever he said “Tapas,” my mom was like, “I thought he said ‘topless’ 😐”
Please brian! Make something for your vegan followers! I am not a good home-cook to veganize your recipes 🥺🥺🥺🥺
Potato pave - lay on 18 to 20 layers, then bake for about 80 minutes. In other words, it takes the same amount of time to bake the potatoes, as it does to lay down all those layers. 😏
15:36 I will and you can't stop me, Lagerstrom!
For the hashbrowns what do you think of my technique? To flip them I slide the whole thing in one piece when the bottom is brown onto a plate, cover with another plate, flip over and slide back into the pan. Perfectly brown both sides.
"Spinful little bad boy" LMFAO
Call me crazy, but I love seeing Bri’s wedding ring. So many cooks don’t wear their weddings rings while cooking. It just reminds me of Lorn every time I see it and I just love that they’ve been together for such a long time!☺️
Ugh Brian you know I'm a sucker for potatoes... trying these all soon
alternative way for cooking the pave.
you could deep fry em. maybe around 350, 375 or whatever temp you normally deep fry fries at. although, keep a close eye on them as you don't want them too dark.
Been here since 40k. Now at 1.46 mil. Well done Brian!
First time I've disagreed with you. Worked at a diner. Hash browns are made with yesturdays baked potatoes on a box grater. Onto the flat top with some butter. No need to over complicate the crap out of them.
speaking of coffee, you should try time cast graphene dream blend, its low acidity i heard its very good
Patatas Bravas at a topless bar in Spain? Oh, a "tapas" bar, ok. Too much background noise from my kitchen exhaust while I was watching this video. 😂
Great potato preps. Thanks for sharing.
patatas bravas are fried in olive oil, bc in Spain they have access to olive oil more readily then here in America so they get it FAR cheaper there than we do. but you do you. i just know that Spain is very particular about their dishes. if you do it wrong they WILL call you out n blast it on Spain's main stream news. i mean look what happened to Jamie Oliver with his Paella.
I done eating potatoes like an apple. I'm gonna start cooking my potatoes from now on! Thanks, Bri!
I would love a recipe on wraps, like a cesar wrap, or buffalo chicken. I love thosr!
I'm sorry, but can we appreciate how effortless and flawless his ketchuping at 4:02 was??? Plating this well is second nature to you!
Hey Bri! Great video and ideas for the humble potato. 😋 and ❤ to you and Lorn! As far as ketchup goes it's each to their own, so commenters please don't be negative!
What's your opinion on using a cheesecloth to remove most of the moisture on for the hashbrowns?
This man Bri is literally in my head. I recently bought a ricer and a big sack of Russett potatoes and was irritated I couldn’t find a concise video on UA-cam this morning on how to make potatoes better at home. 4 hours later I get a UA-cam notification for this video 💀
For the pave, Thomas Keller recommends a bread loaf pan for easier to cut portions. Also, how full is your fridge with potato dishes? LOLOL.
I am running to the store right now to get what I need to make the potato pave for mom’s birthday on Sunday!
Wow, I don't know which one to try first. And, thanks for the new sauce!!!!!!
Go check out Babish’s Duck Fat Fries from John Wick episode for an even more decadent version of Bri’s pave.
Is that strainer thing for the mash better/different then riced pots?
Sam Gamgee approves this message.
Those cans of tomatoes - peeled, unpeeled, fire roasted??
I have to say when it comes to hash browns, McDonalds is my barometer (same for a lot of people in the UK), apparently they're made with partially dehydrated mash potato?
Brian, your microphone is filthy.
emergency glovebox ketchup 😘👌
The best technique for using a mandolin slicer is to use a cut proof glove.
potatoes are my favorite food. i am salivating watching this
That was excellent, thank you! Can't wait to try the first one!
That potato pave is insane! Where have you been all my life???
Add cheese to the hash browns. You're welcome.
Top notch tutorial as always. Thanks, Brian!
Bought a small food processor a couple years ago just for hash browns. I have never regretted the purchase.
Think I fancy the Potato Pavé, but with the Brava sauce instead of ketchup...
"Arent afraid of a little art project for the weekend". Ive never been so accurately identified in a youtube video.
Great Video. Surprised you did not recommend the plate on top of the hash brown technique to flip them over in the pan as an alternative to those who cannot perform the toss in the air flipping technique.
An episode like this on Brussels sprouts plsssss🙏🏾🙏🏾
What are your dinner recipies for getting as much flavour and nutrition out of as few calories as possible? Cooking's easy when resting on bread and butter crutches, let's see you fight the obesity epidemic.
It’s non traditional, but there’s a place near me (in Spain) that adds chopped rosemary to their bravas, and they’re fantastic.
Instructions unclear, bit into raw potatoes
About 12 years ago I went to a restaurant where a side of mashed potatoes was 10 dollars.
I cannot imagine what they cost now, but I'm guessing this is how they was made. I guess because I did not order them LOL
Anyone else hate watching someone use a mandolin with bare hands? I'm a confident cook but the idea of using one makes me want to curl up into a ball.
That hash brown oil should have butter in it ..
Yay back to voice over ❤❤
I bought a new mandolin recently and it comes with a little paddle that has sharp points on one side to stab into your item and then a handle on the other. So when you start to get close to the blade you pop that bad boy on and the paddle has some rails that keep you from slicing off the tips of the spikes on the other side and ending up with little plastic bits in your food.
They use alioli not mayonnaise in Spain.
Id love to make potato pave some day, sadly i do not own a mandolin slicer. When you cut the potatos, they looked slightly soft and a bit ready to fall apart? Was that an issue you had when making these? I figure putting them in the freezer instead of the fridge could allow for a firmer pave that holds its shape better in the pan?
Touch the hotness = band name?
5lbs of potatoes is a lot
Thx for filming this and sharing it with us.
What manolin do you use?
next add potato scones
#6 IKEA potato products
The first recipe reminds me of my mother's potato dauphinoise, with the only addition of cream, garlic and bacon (no cheese)
but why ketchup, though?
Ketchup? 😢
u rule
Big potato fan
How do you not weigh 3 and a half hundo ?
Hasselback ftw