Made these at home for my wife tonight. They were fantastic. I made a dijon mustard, mayo, balsamic vinegar dressing. I fried the potatos in a bit of avacado oil in a cast iron. Really excellent recipe. Thank you!
Really like these guys, they seem proper humble and love the detail they go into for home cooks that dont normally see this angle. Plus they always have another way to use the waste. Quality channel 🤘
Absolutely incredible. Love explanations on why you do what you do. Also seriously appreciate your suggestions on what ingredient substitutions can be done at home. All of your recipes are incredible, but some leave me wondering how to make simpler equivalents of some of the ingredients, so I can get like 80% of the way there with less cost/time. Keep up the amazing work :)
Gave this a go a couple of times and both times I couldn’t get the crunch and colour on the spuds but the dressing was great. Tried again tonight with some beautiful crisp roasties and they were perfect.
Love this idea, thank you for sharing... I love watching you guys when you cook, plate food, show us different ways to cook at home, offer tips about everything you do in your kitchen and when you do the blind taste tests. I would dearly love to see more of the above please, please, please LOL. Take care and thanks again!
Despite the large amount of culinary work required for this this epic batch of spuds, I sincerely appreciate this rapidly narrated, action-packed, zesty expert cooking walkthrough from Jack on Fallow!
Been watching this channel for awhile. We'll be in London for the first time next month, and will absolutely be making a reservation with you guys. Love and appreciate the content!
Very good idea. I've always found boiled new potatoes with butter and herbs added a bit bland so this dressing would make it more interesting. I'm not a fan of deep frying so I'll try the oven method instead. Thanks.
I love your videos! One day I wish I could make it across the pond to try your food for myself instead of just watching the videos, dreaming, and drooling ❤
top tip for the onions, use a little water at the beginning or stock ... the onions get faster translucent as soon as the water is vaporized, and caramelization process begins use a bit of oil or butter ... its much faster uses less oil or expensive butter and the flavor gets enhanced ! Cheers, I am a chemist how loves to cook :)
Having done a crapload of garnishes for prep and struggling to chop a fine chiffonade; that twist and curl made me feel dumb and enlightened me at the same time. Thank you. I have the best technique to dice sweet peppers, I have not seen anyone else do it if you want to see it.
These actually look awesome 🤤 .. love your dishes and methods .. one question tho, do you taste the dishes off camera or are you seasoning before you taste it?
Hey I cook for a living and I would like to know what model of pepper grinder you are using and how long it has lasted. Every single damn grinder at my job is worn to death. Like the crankshaft has gone from square to circle, so the top bit doesn't grip the shaft, and the pepper doesn't grind. Please help.
Looks nice. One thing though, when you deep fry at home you need to account for heat loss in the oil far more than in a pro kitchen, because its smaller. If it's in a wok you can heat the oil to 220-230 and that will do the job, or if it's an electric fryer cook them, take them out and let the oil come back up to temp, then cook them again.
Assuming you have just crushed the potatoes they will still be warm, so they shouldn’t make the temperature drop too much, or try frying in smaller batches.
Oh boy oh boy Delicious 😋 🤤 mate Do you think if I put the potatoes in the air fryer will be similar? Probably no 😅 Anyway thank you So fricking hungry now!
I'm making this bad boy tonight, but after realizing there's pretty much nothing inside my fridge for the sauce, I'll be making a simple soubise sauce and god help me lol.
Their missing something. That damn black wipe down rag they are always using. I think this is the first video where I didnt see them use it. Oh and the potatoes looked fucking amazing
@@bs838 If you want to properly caramelise onions it takes around an hour depending on the amount. You can speed it up by putting some water into the onions every now and then while cooking on a higher heat.
Made these at home for my wife tonight. They were fantastic. I made a dijon mustard, mayo, balsamic vinegar dressing. I fried the potatos in a bit of avacado oil in a cast iron. Really excellent recipe. Thank you!
Sounds great!
Do you have the measurements for ingredients you used for dressing?
Use olive oil, no need to use expensive avocado oil at all!
Really like these guys, they seem proper humble and love the detail they go into for home cooks that dont normally see this angle. Plus they always have another way to use the waste. Quality channel 🤘
Absolutely incredible. Love explanations on why you do what you do. Also seriously appreciate your suggestions on what ingredient substitutions can be done at home. All of your recipes are incredible, but some leave me wondering how to make simpler equivalents of some of the ingredients, so I can get like 80% of the way there with less cost/time.
Keep up the amazing work :)
Thank you! Will do!
Criminally underrated channel.
thank you!!! this makes SO much sense to just lightly smash the potatoes rather then let them boil until its about to break a part (Heston's recipe).
Gave this a go a couple of times and both times I couldn’t get the crunch and colour on the spuds but the dressing was great. Tried again tonight with some beautiful crisp roasties and they were perfect.
Love this idea, thank you for sharing... I love watching you guys when you cook, plate food, show us different ways to cook at home, offer tips about everything you do in your kitchen and when you do the blind taste tests. I would dearly love to see more of the above please, please, please LOL. Take care and thanks again!
Despite the large amount of culinary work required for this this epic batch of spuds, I sincerely appreciate this rapidly narrated, action-packed, zesty expert cooking walkthrough from Jack on Fallow!
I do similar at home. Pickled finely sliced lemon is a good idea - thanks.
Been watching this channel for awhile. We'll be in London for the first time next month, and will absolutely be making a reservation with you guys. Love and appreciate the content!
Might try boiled then crisping in the air fryer before covering in the dressing - great content and ideas
I do that …works a treat 🥔 👍
The result is very nice. Although I wouldn't say it compares to actually deep frying, but not much does!
I just found this channel! Its so awesome. As a Chef, I'm always looking for inspiration and these guys have it in spades.
They look amazing, and a relatively simple dish to prepare!
Very good idea. I've always found boiled new potatoes with butter and herbs added a bit bland so this dressing would make it more interesting. I'm not a fan of deep frying so I'll try the oven method instead. Thanks.
I love your videos! One day I wish I could make it across the pond to try your food for myself instead of just watching the videos, dreaming, and drooling ❤
This is a genius creation.
Wow unique style your making dishes it's looking delicious
A local restaurant, Picone, does potatoes like this. They are incredible. I’ve gotta try this at home!
Beautiful, as all your recipes are!
They look great! Definitely trying this!
top tip for the onions, use a little water at the beginning or stock ... the onions get faster translucent as soon as the water is vaporized, and caramelization process begins use a bit of oil or butter ... its much faster uses less oil or expensive butter and the flavor gets enhanced ! Cheers, I am a chemist how loves to cook :)
Great idea !
Having done a crapload of garnishes for prep and struggling to chop a fine chiffonade; that twist and curl made me feel dumb and enlightened me at the same time. Thank you. I have the best technique to dice sweet peppers, I have not seen anyone else do it if you want to see it.
After how badly I butchered my own a few days ago, this is exactly what I needed.
I love the creativity! Ill for sure get some varations of this going. Ty!
Chef's had a few wine's
Mate! Clocked it straight away…. Consider it a homage to the late great Keith Floyd 🍷
I came straight here to check i wasn't the only one thinking this 😂
he's literally hiccupping at 5:25 lol
Love this idea. Going to try cooking pots in a stock. then crisping them up. Don't have a fryer, so they'll go in a hot oven.
Watching from portland Oregon usa. Beautiful, thanks loved watching
amazing! i'm a big fan. cheers from california :)
Good job chef! Looks great!
The humble spud jazzed up.
Maybe the chip shops should try this
wow will be trying this...great stuff!
master chef ain't he?
Chef! Great work, they look amazing, next level potatoes! Thanks for sharing, educating and entertaining!
Looking forward to try them!
that french stovetop is so cool. gonna get one of those these days
Smashed potatoes crisp up nicely in the oven, for anyone wanting to do this without a deep fryer.
Very interesting! Have not seen anything like this!
Why do I watch these so late at night.
Same
Same
These actually look awesome 🤤 .. love your dishes and methods .. one question tho, do you taste the dishes off camera or are you seasoning before you taste it?
I’d prefer to pan frying / roast in animal fat after boil. The additions to the water are helpful. Thanks so much.
God damn that looks incredible
Droooling ❤
This looks so good
What a fabulous idea, I love potatoes cooked in any way, and this is new and imaginative. Thank you so much for the recipe!
Hey I cook for a living and I would like to know what model of pepper grinder you are using and how long it has lasted. Every single damn grinder at my job is worn to death. Like the crankshaft has gone from square to circle, so the top bit doesn't grip the shaft, and the pepper doesn't grind. Please help.
Do these all the time but not with that onion thing 👍 thanks for the tip will try this weekend
Excellent
Looks nice. One thing though, when you deep fry at home you need to account for heat loss in the oil far more than in a pro kitchen, because its smaller. If it's in a wok you can heat the oil to 220-230 and that will do the job, or if it's an electric fryer cook them, take them out and let the oil come back up to temp, then cook them again.
Oui chef
Assuming you have just crushed the potatoes they will still be warm, so they shouldn’t make the temperature drop too much, or try frying in smaller batches.
Keep it up guys. This content is superb. Hope to one day eat at your restaurant!:)
Oh boy oh boy
Delicious 😋 🤤 mate
Do you think if I put the potatoes in the air fryer will be similar?
Probably no 😅
Anyway thank you
So fricking hungry now!
great video. how do i make those fermented lemons? they look awesome!
How did you make the dressing? Great video! Keep them coming!
He said it. Mustard, mayo, vinegar.
Would love to see your mussels recipe!
Love it legends. Have you ever thought about going induction cooktops?
Their kitchen does, a lot. Mostly because of rediculous gas prices.
Funny isn’t that? Gas isn’t exactly in short supply, yet the price has tripled.
There ya go! Didn’t know that . And yep here in Aus gas prices should be cheap as chips but they arent
Dish looks amazing! Simple and tasty. Gonna pencil in a day to try this recipe!
😂😂😂 you had a little chef benny rinsing your knife.
I like your style
These look great. They would make a great side dish with oven roasted chicken thighs or a pork chop.
Definitely my favorite channel. Really great, quality content.
❤❤❤❤
I'm making this bad boy tonight, but after realizing there's pretty much nothing inside my fridge for the sauce, I'll be making a simple soubise sauce and god help me lol.
Good luck! Let us know how it goes
I like to boil them, smush with a fork, then roast in the oven with garlic.
I would always start potatoes in cold water. This surprised me.
We dont pick hebs at Fallow, its a waste of Thyme
Hell that looks good
I use dashi stock to boil my spuds. doesn't matter what i serve them with the dashi absolutely smashes it.
fire 🔥
like a hot potato salad ;-)
Their missing something. That damn black wipe down rag they are always using. I think this is the first video where I didnt see them use it. Oh and the potatoes looked fucking amazing
How do you pickle the lemons?
Great cook, sounds smashed though!
Try adding parmesan on top, but not too finely grated
Love your recipe. But I can't eat mayonnaise. What would yogurt go like instead
What watch is Jack wearing? Anyone know the brand?
Looks amazing.
But it’s kinda hard to hear what he is saying at times.
Love the random shouting 😂
An hour and a half to cook onions and garlic?
No kidding, that’s ridiculous
@@bs838 If you want to properly caramelise onions it takes around an hour depending on the amount. You can speed it up by putting some water into the onions every now and then while cooking on a higher heat.
Instant noodle packets, nearly spewed up. yeeks.
Porcini broth 🤙
I see you're using just a basic chef's knife. Is that what you primarily use for prep or do you have some sort of fancy knife that you prefer?
guy's forte is the frytop
What’s the dark sauce in the dressing?
Is the oil temp 170 C or 170F?
3:15 🤣
What about using the hot potato stock water to make a cup of tea?
…
Potatoes with a dressing on them ! Damn , why has no-one ever thought of doing thst before ?
Good cooking
What type of stock did he say he was using?
kombu stock, its dry seaweed stock basically
Recipe please
Noice 💪🏼
What region is chefs dialect from? Non Englishman asking 😊
He sounds like he’s had about 7 pints😂
What knife are you using, looks different from the fancy japanese swords everybody is swinging these days
Be nice with a buffalo glaze with Stilton
3:15 😂😂😂😂
These look delicious, but to call the classic roasty boring is a bit sacrilegious!!!
well I really hope, there's beef tallow in the fryer instead of seed oils :)
Can I work in your restaurant, sir ?????
Damn
The recipe looks really delicipus, but I detest the way this video is edited. It isn't pleasant to watch at all.