[0 - 5] hello I'm Andrew and in this video you're going to see me cook a lot of potato recipes this is
[5 - 10] part of an ongoing series on the channel where I cook a large amount of one ingredient in an effort
[10 - 14] to explore recipes I've never tried before not always getting exactly right but there's something
[14 - 18] interesting about experiencing the same ingredient over and over that I think can teach you a lot
[18 - 23] about how that ingredient works the first video in this series was about potatoes and there are just
[24 - 29] so many uses for potato out there that I wanted to do a follow-up video with recipes recommended by
[29 - 35] viewers with an emphasis on Styles and Cuisines that I've never tried before so I've already
[35 - 39] made all of those recipes and now I'm going to take you through how those experiences went the
[39 - 46] first thing I made was pasta patate potatoes and pasta two things which I previously did not think
[46 - 52] belonged in the same dish but rather filled a similar roll and I reference recipes from The
[52 - 58] Tick Tock account of Chef Max Mariola and the website memories deangelina I began by dicing
[58 - 63] one Chalet the cured pork cheek and rendering its fat in a deep pot and this is a dish for which I
[63 - 70] found a lot of recipes with slight variations some were all vegetarian some asked for a pancetta some
[70 - 74] only used onion and celery without the carrot but I think this highlights the fact that this dish is
[74 - 81] meant to be made with whatever is available and is a comforting home style cooking at its core when
[81 - 86] the Sofrito was thoroughly cooked I added potato which I diced into small cubes and while that was
[87 - 92] cooking I prepared the pasta which I learned is meant to be essentially a combination of all the
[92 - 97] little bits of leftover pasta that you have broken up if necessary to all be approximately the same
[97 - 103] size called Pasta Mista everything gets cooked together in the same pot so that as the potato
[103 - 109] and pasta are cooking they're releasing their starch to make a very creamy final texture when
[109 - 114] everything was finally cooked I added some diced provolone off heat just before serving
[114 - 121] this was extremely tasty very creamy warm cheesy delicious there's all that flavor that's built
[121 - 127] up in the background it actually reminded me a lot of kanji in the way that it's a dish where
[127 - 134] the starch is broken down to make it a creamy sort of like porridge texture it's very tasty
[134 - 139] the next dish I made was a Peruvian dish called papa alawan kaina for this dish I referenced a
[139 - 146] recipe from Ricardo zarate's book The Fire of Peru this dish is primarily a sauce to a company simply
[146 - 153] prepared potatoes so I began by sauteing onion in a pan with plenty of oil along with Ahi Amarillo a
[153 - 158] yellow pepper paste that is essential to Peruvian cuisine in the meantime I soaked some saltine
[159 - 163] crackers in evaporated milk and when the onions were cooked I added all this to a blender along
[163 - 169] with queso fresco and Blended until thoroughly smooth and that's the sauce for the potatoes I
[169 - 174] simply boiled them whole peeled and sliced them and then smothered in that sauce I mean I didn't
[174 - 179] need reminding that potatoes go excellently with a cheese sauce but this sauce is really incredible
[180 - 186] the Ahi Amarillo does so much heavy lifting because it has such a concentrated pepper flavor
[186 - 191] to it it's spicy but not too much it's cheesy but not overwhelming it actually reminded me
[191 - 198] a lot of eating cheesy broccoli as a child so naturally I tried that and it was excellent I
[198 - 203] really want to put it on everything next I made an Indonesian dish called percodile contang and
[204 - 210] I referenced a recipe from Davina hermawan on YouTube this dish is sort of a Fritter made of
[210 - 217] leftover mashed potato and other ingredients so I began by sauteing whole shallot and garlic that I
[217 - 222] then crushed in a mortar and pestle many recipes that I saw fried the potatoes before mashing but
[222 - 229] I boiled them as Davina does in her recipe and to those I added the shallot and garlic as well as
[229 - 236] a particular type of celery and green onion curry powder and The Binding ingredients egg and tapioca
[236 - 243] flour this recipe also differed from a few others in that you use two forks to create a rough shape
[243 - 248] rather than the sort of smooth ball shape that you would get if you were forming them by hand
[248 - 254] which peeled to me a lot my first couple also did not hold together very well which I just chalk up
[254 - 261] to the proportion of potato and the starch content of what I had but I adjusted the amount of flour
[261 - 267] used and they turned out great these were really good there's so many ways to use leftover mashed
[267 - 273] potatoes but I'm always thrilled to have another and I don't think I achieved quite the level of
[273 - 279] crunchy exterior as there were in the original recipe but you still had that satisfying almost
[279 - 287] like fried potato skin outside with the smooth flavorful mashed potato inside that's just it's
[287 - 293] Peak potato the next dish I made was the Bengali Aloo posto and I referenced a recipe from the
[293 - 300] YouTube channel bong eats this is a potato cooked in poppy seed paste which I found very intriguing
[300 - 305] because I've eaten a lot of poppy seed throughout my life so I started by soaking white poppy seed
[306 - 311] in water overnight so that it would be soft enough the next day to blend into a paste to that paste
[311 - 318] I also added a couple of green chilies then in a pan with plenty of oil I added black Nigella seed
[318 - 324] as well as some dried red chili and then I added the potato until it was softened but not browned
[324 - 330] at all so continuous stirring was necessary then the poppy seed paste gets added and cooked until
[330 - 336] the moisture is evaporated it's cooked and the potatoes are cooked as well this is also seasoned
[336 - 341] with salt and sugar I like this dish a lot I also can't help but be reminded of potato salad
[341 - 349] a little bit and the way that you have that sort of potato starch and paste semi mashed mixture on
[349 - 355] everything and I liked how specific the flavor was a lot of Ukrainian desserts feature black
[355 - 360] poppy seed paste although it's not exactly the same the flavor is reminiscent and it's really
[360 - 366] interesting for me to eat in this Savory context and so I'm really grateful to have been suggested
[366 - 371] this and I thought it was really delicious the last thing I made was stir-fried shredded potato
[371 - 377] that I referenced from the YouTube channel of Chef Wong the first job was to slice the potato into
[377 - 383] a very thin julienne so I started by cutting it into planks and then following Chef Wong's
[383 - 389] technique Fanning those planks out like a deck of cards and then slicing them into thin sticks with
[389 - 395] a push cut this is a scenario where even though I have a pretty flat knife I can tell that the
[395 - 400] job would be so much easier if I had this sort of perfectly horizontal Cleaver like Chef Wong does
[400 - 406] all that potato is then washed in cold water and drained and repeated several times until as much
[406 - 412] starch can be washed away as possible the rest of the preparation needs to happen pretty quickly to
[412 - 418] preserve the potatoes texture so I made sure that I had everything set in advance I briefly blanched
[418 - 423] the potato in boiling water for just a minute or so and then strained then in my heavy steel pan
[423 - 429] I heated oil until it was quite hot added dried red chili and then the potato meat immediately
[429 - 436] quickly stirring and tossing it and this was then seasoned with soy sauce vinegar sugar and salt and
[436 - 442] finally tossed with green onion right before it was done and all this just taking a minute
[442 - 448] or two so as to preserve that potato texture as Chef Wang instructs I for a long time had this
[448 - 454] curiosity of how much a potato needs to be cooked to be cooked like why can't I eat a potato like
[454 - 460] an apple because so often recipes cook potato until it's the point of being completely soft
[460 - 465] but this is a dish that actually specifies that the potatoes should still have sort of
[465 - 472] a toothsome like Al Dente texture to it which I really love it's overall very aromatic the way
[472 - 477] that soy sauce and vinegar gets when cooked at a high heat it's a little spicy but it still sort
[477 - 482] of has this taste of potato which I really love that I can't quite put my finger on but it seems
[482 - 489] to go away when potato is more thoroughly cooked uh which I thought was really great so those are
[489 - 494] the potato recipes I cooked I'm very grateful for all the recommendations I got there are
[494 - 499] countless potato recipes out there but if you have more suggestions for other ingredients or
[499 - 516] recipes I should try I would love to hear them thanks for watching [Music] thank you [Music]