[2 - 2] hi i'm emil stonek editor at large at
[2 - 4] bon appetit and this is almost every way
[6 - 7] all right today we're going to cook a
[7 - 9] whole lot of potatoes there are hundreds
[10 - 11] of varieties of potatoes out there when
[11 - 13] we talk about potatoes the primary
[13 - 15] distinction we make is between waxy
[15 - 17] potatoes and flowery potatoes and this
[17 - 18] is what we're going to be working with
[18 - 20] today the good old-fashioned russet
[20 - 22] potato it falls into the flowery camp
[22 - 23] and it's super versatile you can get
[23 - 25] them everywhere and we're going to see
[25 - 28] how many different ways we can cook it
[28 - 30] raw potato this is a russet like we
[30 - 32] talked about so it's flowery high in
[32 - 34] starch low in moisture which means it's
[34 - 36] a really good storage potato as you can
[36 - 38] see it's still got its skin on it which
[38 - 40] is thick and tough and kind of leathery
[40 - 42] when you remove that peel the flesh is a
[42 - 44] nice even white it's very very firm to
[44 - 45] the touch very dense we're gonna just
[45 - 47] try to eat it like an apple see what
[49 - 52] happens oh my god that is not good it's
[52 - 54] oh my god that is not good it's incredibly crunchy really kind of dirty
[54 - 56] tasting really unpleasant i do not
[56 - 59] recommend juiced potato here we have a
[59 - 60] juicer we have a potato we're going to
[60 - 64] turn that juicer on and make potato
[65 - 67] juice well that is a tall glass of potato
[68 - 69] well that is a tall glass of potato juice we're going to give it a quick
[69 - 71] stir to incorporate it supposed to be
[71 - 74] really high in vitamin b my bottom's up
[74 - 78] oh no it's so so dirty tasting i don't
[78 - 79] care how good this is for my hair and
[79 - 81] nails i do not want to drink potato
[81 - 83] juice this is gross
[83 - 85] baked potato first things first we're
[85 - 86] going to take a fork and we're just
[86 - 87] going to create some little holes for
[87 - 89] the steam to escape from then we're
[89 - 90] going to drizzle it with a little bit of
[90 - 92] olive oil hit it with some salt and bake
[92 - 94] it directly on an oven rack at 350
[94 - 97] degrees for 60 to 75 minutes there's our
[97 - 100] beautiful handsome baked potato boy so
[100 - 101] one thing that i noticed here is the
[101 - 103] skin is nice and taut and almost a
[103 - 105] little bit crispy and that's thanks to
[105 - 107] that oil and the inside is nice and
[108 - 111] steamy it's very creamy very tasty this is kind
[111 - 113] it's very creamy very tasty this is kind of a blank canvas it's nicely cooked but
[114 - 115] doesn't have that much going on on its
[116 - 118] own twice baked potato we got a baked potato
[118 - 120] twice baked potato we got a baked potato and now we're gonna bake it again we're
[120 - 122] gonna cut it open and then we're gonna
[122 - 123] scoop the flesh of the potato out taking
[123 - 125] care not to mess up the skin we're gonna
[125 - 127] mash that up with a pinch of salt and
[127 - 128] some melted butter and then we're going
[128 - 131] to pack those mashed potatoes into just
[131 - 133] one half and pop it in a 450 degree oven
[133 - 136] for 20 to 25 minutes
[136 - 138] honestly a lot of potato cooking is just
[138 - 141] kind of about novelty but this is pretty
[142 - 144] the outside of the mash part is lightly
[144 - 146] browned not crisp but great flavor and
[146 - 148] the skin is not quite as caramelized as
[148 - 150] i'd like it to be but this is definitely
[150 - 152] a delicious way to cook a potato
[152 - 154] salt baked potato in this method we're
[154 - 156] going to use salt as a conductor first
[156 - 157] we're going to take some kosher salt and
[157 - 159] then make a nice little bed for our
[159 - 161] potato nestle it in and then totally
[161 - 163] cover it then we're going to pop it into
[163 - 166] a 400 degree oven for about 45 minutes
[166 - 167] all right let's break it out of the salt
[167 - 171] first this skin feels very very dry but
[171 - 173] it's not really crisp breaking into it
[173 - 175] the interior is nicely cooked you know
[175 - 177] it's not bad but surprisingly none of
[177 - 180] the salt penetrated it at all so it's
[180 - 182] fine but maybe a waste of salt
[182 - 184] roasted potato so here we have a couple
[184 - 185] of potatoes that we've peeled we cut
[186 - 187] them in half and we tossed them with a
[187 - 189] little bit of olive oil and salt and
[189 - 190] we're gonna roast these really simply in
[190 - 194] a 425 degree oven for 45 to 50 minutes
[194 - 196] so these were totally raw when they went
[196 - 198] into the oven we've got some good
[198 - 199] browning where there was contact with
[200 - 202] the sheet pan but the rest is kind of
[202 - 204] meh there's almost a skin that's formed
[204 - 205] around the outside
[205 - 207] it's not bad the inside is fluffy and
[208 - 210] tender but the outside isn't very crispy
[210 - 212] i think we can do better boiled and
[212 - 214] roasted potato let's try this again same
[214 - 216] potatoes as last time but these we
[216 - 218] boiled in salted water first they
[218 - 220] already have a little bit more texture
[220 - 222] on the outside and they're fully cooked
[222 - 224] so we're basically just crisping these
[224 - 227] oven wow these look amazing there's way
[228 - 230] more color and it's way more uniform
[230 - 231] that's because these were already fully
[231 - 232] cooked when they went into the oven so
[232 - 234] they didn't steam as much which prevents
[236 - 239] caramelization these are delicious super well seasoned
[239 - 241] these are delicious super well seasoned extremely crunchy great potato flavor
[241 - 243] this is a fantastic way to roast a
[244 - 245] potato scalloped potatoes so we're going to cut
[246 - 247] scalloped potatoes so we're going to cut these potatoes really thinly on a
[247 - 249] mandolin and then layer them into this
[249 - 251] buttered baking dish with some cream a
[251 - 252] little bit of butter and those are going
[252 - 254] to bake at 400 degrees for 60 minutes to
[254 - 258] produce a nice rich scoopable side dish
[258 - 260] these smell amazing you've got a little
[260 - 262] bit of browning just to the parts that
[262 - 263] were exposed either to the hot sides of
[263 - 265] the pan or the heat of the oven
[265 - 266] everything seems to be cooked very
[268 - 270] nicely that's delicious cooking them in a fatty
[270 - 272] that's delicious cooking them in a fatty dairy-based medium produced a nice
[272 - 273] contrast to the starchiness of the
[274 - 276] potato unpaped so now we're going to cook
[276 - 278] unpaped so now we're going to cook potatoes in a method called on papiote
[278 - 280] which is a french term that means in
[280 - 281] parchment we're gonna take our thinly
[281 - 283] sliced potatoes put them in the middle
[283 - 285] of our parchment olive oil salt we're
[285 - 286] gonna fold that up into a nice little
[286 - 288] package and then we're gonna pop that in
[288 - 291] a 400 degree oven for 45 minutes
[291 - 292] okay so you can see that the potatoes
[292 - 294] have kind of steamed in their own
[294 - 296] situation they didn't take on any color
[296 - 298] they're just kind of cooked through
[298 - 300] they're tasty but it's pretty much just
[300 - 301] a steamed potato this would be much more
[301 - 303] delicious if there were other seasonings
[303 - 305] in there that could kind of lend some
[305 - 307] flavor to the potatoes
[307 - 309] hasselback potato we're gonna take a
[309 - 310] peeled potato and we're gonna take a
[310 - 312] very sharp knife and we're gonna make
[312 - 314] thin slices all down the potato about an
[314 - 316] eighth of an inch apart to create layers
[316 - 318] that will all crisp up individually
[318 - 319] gonna salt it brush it with a little bit
[319 - 321] of melted butter and put it in a 400
[321 - 324] degree oven for 40 to 50 minutes this is
[324 - 325] kind of cool it kind of looks like you
[325 - 327] took potato chips and then stuck them
[327 - 329] together and then
[329 - 330] that's not really what it's like at all
[330 - 331] the edges are brown but they're not
[331 - 334] crispy honestly this is probably cooler
[334 - 336] looking than it is tasting not my
[336 - 338] favorite way to cook a potato steamed
[338 - 340] potato we've got our boiling water we're
[340 - 341] going to drop this potato bread into the
[341 - 343] steamer basket close the lid and walk
[344 - 345] away there's really nothing remarkable about
[345 - 347] there's really nothing remarkable about this from the outside it's nicely cooked
[347 - 349] but there's no salt at all and that's
[349 - 351] just not how steaming works it's not bad
[351 - 353] but it isn't bringing much to the table
[353 - 355] iron potato we're gonna put the potatoes
[355 - 357] in a foil pouch with a little olive oil
[357 - 359] and salt and then just go to town with
[359 - 361] this hot iron uh let's take a look at
[361 - 363] what's going on inside
[364 - 365] yeah those are not fully cooked i would
[365 - 367] not recommend this method instant pot
[367 - 370] potato potato goes in add some water to
[370 - 372] create steam seal it up and let it rip
[372 - 374] for 15 minutes on high now we're gonna
[374 - 377] depressurize and there's our potato
[377 - 379] let's be honest it's totally fine it's
[379 - 381] totally cooked but it seems like a whole
[381 - 382] lot of hassle when you could just as
[382 - 384] easily bake it
[384 - 386] boiled potatoes all right we're gonna
[386 - 388] try out three slightly different ways of
[388 - 389] boiling potatoes we've got one whole
[390 - 392] potato we've got another whole potato
[392 - 394] and here we also have some peeled and
[394 - 396] cubed potatoes
[396 - 398] so this first potato went into salted
[398 - 400] water that was already boiling these
[400 - 402] other potatoes went into salted cold
[402 - 404] water and we're gonna bring them up to a
[404 - 406] simmer these are all gonna take
[406 - 407] different amounts of time to cook and
[408 - 409] are going to cook really differently a
[409 - 411] good way to tell if a boiled potato is
[412 - 414] done is if you can insert a sharp knife
[414 - 416] into it and meet no resistance
[416 - 418] so this is the potato we dropped
[418 - 420] directly into boiling salted water as
[420 - 421] you can see the potatoes started to
[421 - 423] break apart some and that's because when
[423 - 424] you put something this big and dense in
[424 - 426] already boiling water it's cooking from
[426 - 428] the outside in
[428 - 430] but it's definitely fully cooked but
[430 - 432] this middle part has cooked a lot less
[432 - 435] than this exterior here not ideal
[435 - 436] so this is the potato that we started in
[436 - 439] cold water and slowly brought up to a
[439 - 441] boil no bursting no exploding and that's
[441 - 443] because the potato was given a chance to
[443 - 445] come up to temperature along with the
[445 - 447] water you can see here the center part
[447 - 448] is nice and tender and it's pretty much
[448 - 450] the same texture throughout
[450 - 453] mmm it's very creamy has a nice density
[453 - 455] to it it still wants some salt butter a
[455 - 457] lot of things but this is definitely the
[457 - 459] most effective way to boil a potato that
[459 - 460] is ready for further embellishment later
[462 - 463] finally here we have potatoes that we
[463 - 465] peeled cut into pieces put into cold
[465 - 467] salted water and brought up to a boil
[467 - 469] from there they look nice and evenly
[471 - 473] cooked since we peeled the potato the salt that
[473 - 474] since we peeled the potato the salt that was in the boiling water was able to
[474 - 476] work its way into the potato and season
[476 - 478] it a lot better than the other methods
[478 - 479] in the end though if i'm going to make
[479 - 481] mashed potatoes i want a whole potato
[481 - 484] that's been brought up from cold
[484 - 486] hand mashed potatoes now we're going to
[486 - 488] try a few different ways of mashing
[488 - 490] potatoes and in each case we're going to
[490 - 491] start with potatoes that we boiled using
[491 - 493] the up from cold method since we cook
[493 - 495] them with their skin on we're just gonna
[495 - 496] wait until they're cool enough to handle
[496 - 497] and then the skin will just start to
[497 - 500] slip off nice and easy just like that
[500 - 501] all right when most people think about
[501 - 502] mashing potatoes they think of using a
[502 - 505] potato masher so they use something like
[505 - 507] this or like this
[510 - 512] nope yeah that'll work at this point i'm
[512 - 513] going to start adding some hot butter
[513 - 515] and milk pinch of salt keep on mashing
[515 - 517] until we get something relatively
[518 - 520] uniform so our hand mashed potatoes are mostly
[520 - 522] so our hand mashed potatoes are mostly incorporated but still a little bit
[522 - 525] chunky the flavor's good but overall the
[525 - 527] texture is kind of dense it's a bit
[527 - 529] rough but it's a nice rustic mashed
[529 - 531] potato preparation
[531 - 533] riced mashed potatoes now we're gonna
[533 - 535] make mashed potatoes with a ricer we're
[535 - 537] gonna load the pieces of cooked peeled
[537 - 539] potato into it squeeze the handle and
[539 - 541] these tiny little pieces of potato are
[541 - 542] gonna come out then we're gonna stir in
[542 - 545] some liquid fat and there you have rice
[545 - 546] mashed potatoes
[546 - 548] so with the ricer you start off with
[548 - 551] much smaller pieces of potato and it's a
[551 - 553] lot smoother and more uniform it's
[553 - 556] easier to incorporate the fat mmm really
[556 - 558] really creamy this is more of your
[558 - 560] restaurant style mashed potatoes it's
[560 - 562] just a little bit more elegant stand
[562 - 564] mixer mashed potatoes we mashed them
[564 - 566] with a masher we mashed them with a
[566 - 567] ricer now we're going to try using a
[567 - 569] stand mixer with a paddle attachment to
[569 - 572] just see what happens
[572 - 574] so these potatoes got all kinds of blunt
[574 - 577] force trauma it has almost a dough-like
[577 - 578] consistency which is what happens when
[578 - 581] potatoes get overworked
[581 - 583] yuck it's really gummy and you still
[583 - 585] have some chunks of unincorporated
[585 - 587] potato in there huge bummer
[587 - 589] food processor mashed potatoes we're
[589 - 591] going to try this with a cuisinart food
[591 - 593] processor we're going to take the top
[593 - 595] off cut our potato into pieces put that
[595 - 597] in add a little salt
[597 - 598] and some hot fat
[598 - 601] and wow there you have it some food
[601 - 603] processor mashed potatoes
[603 - 604] so these look really similar to the ones
[604 - 606] we made with the stand mixer they have
[606 - 608] this kind of doughy sort of consistency
[608 - 610] it definitely seems a little bit better
[610 - 613] incorporated and more uniform
[613 - 616] oh it's so chewy and gluey and pretty
[616 - 619] hard to swallow this is not a good way
[619 - 620] to make mashed potatoes
[620 - 623] palms puree alright so palms puree is
[623 - 625] basically just mashed potatoes made with
[626 - 628] an ungodly amount of fat so here we've
[628 - 629] got a saucepan of hot milk we're going
[629 - 631] to whisk in a ton of butter to make a
[631 - 633] smooth emulsion we've got our trusty
[633 - 635] ricer we're gonna rice these potatoes
[635 - 637] right into this hot melted butter
[637 - 640] mixture stir add a little salt and there
[640 - 642] you have it palms puree everybody this
[642 - 644] is definitely the most extra way to make
[644 - 646] mashed potatoes there's so much fat in
[646 - 649] them that they're almost horrible
[649 - 651] it's incredibly delicious if you're the
[651 - 652] kind of person who eats mashed potatoes
[652 - 655] on special occasions only go for it if
[655 - 656] you're more like a once a week mashed
[656 - 657] potato person this might be a little
[658 - 659] much for your arteries
[659 - 661] duchess potatoes so we've taken our
[661 - 663] mashed potatoes added a little bit of
[663 - 665] egg and put them into this piping bag
[666 - 668] now we're gonna pipe little individual
[668 - 670] mounds of our potato mixture onto a
[670 - 672] parchment paper lined sheet pan pop them
[672 - 675] into the oven at 425 degrees for about
[677 - 680] these are adorable they're fluffy little
[680 - 682] puffs of potato goodness
[682 - 684] they're delicious they're so light and
[684 - 686] airy and still have a little bit of a
[686 - 689] crunch around the edges it's very
[690 - 692] appealing microwaved potato man i hate this thing
[692 - 694] microwaved potato man i hate this thing so much all right first we're gonna take
[694 - 696] our potato and poke it a few times
[696 - 697] create holes for steam to escape a
[697 - 699] little olive oil salt and then pop it in
[699 - 701] there and nuke it for five minutes at
[702 - 704] then we're gonna flip it and then nuke
[704 - 706] it again for three minutes to finish all
[706 - 709] right whole cooked potato no crispiness
[709 - 710] and that's because the microwave kind of
[710 - 712] steams food from the inside out it's
[712 - 714] definitely cooked maybe a little
[715 - 717] overcooked i mean look it doesn't taste bad but it
[717 - 718] i mean look it doesn't taste bad but it also doesn't taste remarkable the main
[718 - 721] benefit is that it's fast i guess
[721 - 723] pocket potato whole lot of disclaimers
[724 - 725] on this thing do not use in a
[725 - 726] conventional oven do not heat in
[726 - 728] microwave for more than four minutes do
[728 - 730] not heat on high do not expose to open
[730 - 732] flame and those are there because people
[732 - 734] did those things we're gonna put our
[734 - 736] potato into this pouch and nuke it for
[738 - 739] potato express
[741 - 743] [Music] he's sleeping all right let's take it
[743 - 745] he's sleeping all right let's take it out i mean look this is a cooked potato
[745 - 746] it feels a little bit less wrinkly and
[746 - 748] weird than the regular microwave potato
[748 - 750] did and it was definitely fast
[750 - 753] there's kind of a funny flavor there it
[753 - 755] kind of tastes like the pouch very
[755 - 758] efficient but not really my thing
[758 - 759] pickled potato we're gonna start by
[760 - 761] making our brine we've got two cups of
[761 - 764] apple cider vinegar here some sugar some
[764 - 766] salt some black peppercorns and we're
[766 - 768] gonna bring that all up to a boil then
[768 - 770] we're gonna let it cool now we're gonna
[770 - 771] pour this brine over chunks of boiled
[772 - 773] potatoes and let those marinate
[773 - 775] overnight in the fridge
[775 - 778] these smell great really vinegary and
[778 - 780] aromatic the outside of the chunks feel
[780 - 781] a little bit mushy and they've taken on
[781 - 784] a little bit of color from the vinegar
[784 - 785] a lot of the seasoning made its way into
[785 - 788] the potatoes actually very sweet salty
[788 - 789] acidic these would be great on a cheese
[790 - 792] board or a crudite plate
[792 - 794] fried potato who doesn't like a fried
[794 - 796] potato before we get into french fries
[796 - 797] tater tots and all that good stuff we're
[797 - 799] gonna take a whole potato put it in this
[799 - 802] deep fryer at 325 degrees and see what
[803 - 805] happens all right so this is obviously not the
[805 - 807] all right so this is obviously not the most efficient way to fry a potato it
[807 - 809] took forever the skin is really crackly
[810 - 812] which seems promising
[812 - 814] honestly it doesn't taste any different
[814 - 815] from a baked potato apart from that
[815 - 817] crunchy skin and it's a pretty
[817 - 818] inconvenient method
[818 - 820] all right so we tried to fry a whole
[820 - 822] potato not that great but everybody
[822 - 824] knows that french fries are potato
[824 - 826] royalty there are so many different ways
[826 - 827] to cut potatoes to fry them you got
[827 - 830] crinkle cut shoestring waffle fries
[830 - 831] steak fries but today we're gonna stick
[831 - 834] to classic thin but not too thin fast
[834 - 835] food style fries
[835 - 838] once fried french fries frying potatoes
[838 - 839] is a temperature game so we're gonna try
[840 - 841] a few different methods and see what
[841 - 843] happens so we've got our cut potatoes
[843 - 844] that we soaked in water to remove some
[844 - 846] of their starch we're gonna fry these
[846 - 848] first two batches just one time each
[848 - 851] this first fryer is set to 325 degrees
[851 - 852] and we're just gonna fry at that
[852 - 854] temperature until they're done this next
[854 - 856] fryer is not on at all we're gonna drop
[856 - 858] the cup potatoes in crank the heat and
[858 - 860] let it slowly increase until the
[860 - 862] potatoes are fried
[862 - 864] so these are the ones we fried all the
[864 - 866] way through at 325. you can already tell
[866 - 868] they're not super crispy they've got a
[868 - 870] lot of color on them but that's just
[870 - 872] because they took so long to cook let's
[873 - 876] soggy greasy good flavor but a little
[876 - 878] bit mealy not what i'm looking for in a
[879 - 880] so these are the ones that we brought up
[880 - 883] from cold oil they already look a lot
[883 - 884] crispier than the other version they
[884 - 886] cooked through at a lower temp and then
[886 - 888] crisped up as the oil got hotter which
[888 - 891] is kind of cool mmm these are very tasty
[891 - 893] the interior is nice and creamy but a
[893 - 895] smidge leathery on the outside
[896 - 898] twice fried french fries now we're gonna
[898 - 899] make french fries the way that most
[899 - 901] restaurants make them which involves
[901 - 903] frying them once at a lower temperature
[903 - 905] around 325 so that they're fully cooked
[905 - 907] through and then again at a higher
[907 - 909] temperature around 375 to get them
[909 - 910] really crispy
[910 - 912] so our twice fried french fries are
[912 - 914] actually less dark than the ones that
[914 - 916] we've fried just once but are a nice
[918 - 920] these are so good it's a nice snappy
[920 - 922] immediate crunch and unlike the other
[922 - 924] ones the inside is perfectly creamy this
[924 - 927] is probably the best most reliable way
[927 - 929] to make great french fries
[929 - 931] frozen french fries now that we've
[931 - 933] established that the two-step cooking
[933 - 935] method is the most direct route to a
[935 - 937] delicious french fry we're going to take
[937 - 939] things one step further first we're
[939 - 940] going to take cut potatoes that we've
[940 - 942] soaked in water overnight blanch them in
[942 - 944] boiling water with a bit of vinegar
[944 - 946] until they're nearly cooked through then
[946 - 947] we're going to fry them in hot oil for
[948 - 949] just a minute and then we're going to
[949 - 951] put them on a sheet pan to freeze them
[952 - 953] overnight after that we're going to take them out
[953 - 956] after that we're going to take them out and fry them in very hot oil directly
[956 - 958] from frozen it's a whole lot of work and
[958 - 959] we're going to see if we can taste the
[960 - 962] difference honestly these look perfect and i can
[962 - 965] honestly these look perfect and i can already tell they're super super crispy
[965 - 968] these are by far the crunchiest and
[968 - 970] creamiest that we've had today
[970 - 973] tater tots making tater tots at home is
[973 - 974] kind of a process we're going to take
[974 - 976] some boiled and peeled potatoes and
[976 - 978] grate them mix in some potato starch to
[978 - 980] help bind the mixture and some salt to
[980 - 982] season it all then we're gonna form them
[982 - 984] into the classic tater tot cylinder and
[984 - 986] fry them in 375 degree oil until they're
[986 - 990] golden brown look at those wow these
[990 - 991] look great because we started with
[991 - 993] grated potato you have these craggy
[993 - 996] crispy edges they look fluffy and tender
[996 - 997] on the inside
[998 - 999] these are actually so much better than
[1000 - 1001] the bagged ones you've got all the
[1001 - 1003] crispiness of a french fry with the
[1003 - 1004] fluffiness of a baked potato highly
[1006 - 1008] recommend potato chips don't worry we wouldn't
[1008 - 1009] potato chips don't worry we wouldn't forget chips we're gonna slice our
[1009 - 1011] potatoes really thinly on a mandolin
[1011 - 1013] soak them in several changes of cold
[1013 - 1014] water overnight to get some of the
[1014 - 1016] starch of them then we're gonna drain
[1016 - 1018] them pat them dry and fry them at 300
[1018 - 1020] degrees stirring them so they don't
[1020 - 1022] stick until they're brown and crispy one
[1022 - 1023] of the things that i like about making
[1023 - 1024] potato chips at home is that you can
[1024 - 1026] take them a little darker than the
[1026 - 1027] store-bought ones
[1027 - 1031] mmm salty shatteringly crisp deep dark
[1031 - 1033] roasty potato flavor can't argue with
[1034 - 1036] that palm souffle so what we're trying to
[1036 - 1037] palm souffle so what we're trying to make here is something that's kind of
[1037 - 1040] like a potato chip french fry hybrid
[1040 - 1041] it's a french method for making potatoes
[1041 - 1043] that puff up kind of like a 3d dorito
[1043 - 1044] what we're going to do is cut this
[1044 - 1046] potato into thick potato chip sized
[1046 - 1049] pieces rinse them then fry them once at
[1049 - 1050] a lower temperature and then again at a
[1050 - 1052] higher temperature so they make a crisp
[1052 - 1055] little potato balloon and that did not
[1056 - 1058] work well here we have an attempted palm
[1058 - 1061] well here we have an attempted palm souffle they did not souffle even kind
[1061 - 1064] of they're floppy a little greasy not at
[1065 - 1068] they don't taste bad but it's kind of a
[1069 - 1072] disappointment pan-fried smashed potato we're gonna
[1072 - 1074] pan-fried smashed potato we're gonna start here with a whole baked potato
[1074 - 1075] we're gonna get some olive oil really
[1076 - 1078] hot in a skillet squish the potato
[1078 - 1079] gently to flatten it and then drop it
[1079 - 1081] into this pan and fry it until it's
[1081 - 1083] browned on both sides so this would
[1083 - 1085] definitely work a lot better with a
[1085 - 1087] bunch of smaller potatoes this one kind
[1087 - 1089] of broke up and because it was big there
[1089 - 1091] wasn't as much pan contact which means
[1091 - 1093] less browning and less deliciousness
[1093 - 1096] it's not bad good flavor from the olive
[1096 - 1098] oil but the ratio of crispy to creamy is
[1100 - 1102] home fries 1.0 home fries are a diner
[1102 - 1104] classic and we're going to try them two
[1104 - 1106] ways first we're going to take these raw
[1106 - 1109] cubed and soaked potatoes drain them and
[1109 - 1110] put them into a hot pan with a bit of
[1110 - 1112] oil where hopefully they'll get nice and
[1114 - 1116] browned okay you can see some nice browning on
[1116 - 1117] okay you can see some nice browning on those edges but pretty much anything
[1117 - 1119] that wasn't in direct contact with the
[1119 - 1121] heat didn't get any color which is
[1121 - 1123] pretty unappealing they're not bad but
[1123 - 1125] the exterior is actually a little bit
[1125 - 1127] tough not crispy and they're pretty
[1127 - 1129] greasy let's try this again
[1129 - 1132] home fries 2.0 okay we're going to try
[1132 - 1134] this again but this time we're going to
[1134 - 1135] start with potatoes that have already
[1135 - 1137] been fully cooked in salted boiling
[1137 - 1140] water same deal cubed into a pan with
[1140 - 1142] hot oil until they're nice and browned
[1142 - 1144] okay you can already tell there's a bit
[1144 - 1145] more color and these definitely look
[1147 - 1149] crispier so much better the inside is nice and
[1149 - 1151] so much better the inside is nice and fluffy and well seasoned because they
[1151 - 1152] were pre-cooked and they got a lot
[1152 - 1155] crustier this is a way better way to
[1155 - 1156] make home fries
[1156 - 1159] hashbrowns another diner classic we're
[1159 - 1160] going to take these grated potatoes that
[1160 - 1162] we've soaked in water overnight wrap
[1162 - 1164] them in this clean towel and squeeze out
[1164 - 1166] as much water as we possibly can water
[1166 - 1168] is the enemy of browning then we're
[1168 - 1170] going to cook them in a very hot skillet
[1170 - 1171] with vegetable oil until they're good
[1173 - 1174] so i can tell that there's going to be a
[1174 - 1176] lot of cool contrast here between these
[1176 - 1178] dark edges and then these barely cooked
[1178 - 1181] interior pieces yeah you can really
[1181 - 1183] taste that contrast it's so good i want
[1183 - 1185] a runny egg and some hot sauce to dip
[1186 - 1189] palms anna another frenchy sounding
[1189 - 1191] thing the idea here is to make a buttery
[1191 - 1193] little cake out of sliced potatoes we're
[1193 - 1194] gonna heat a good amount of butter in a
[1194 - 1196] non-stick skillet dry out some thinly
[1196 - 1199] sliced and soaked potatoes and start to
[1199 - 1201] layer them into the skillet adding more
[1201 - 1203] butter and seasoning with salt as we go
[1203 - 1205] then we're gonna cover it so the
[1205 - 1206] potatoes steam while the bottom side
[1206 - 1209] browns flip it onto a plate and slide it
[1209 - 1210] back into the pan to brown the other
[1216 - 1216] it's like a little potato flower
[1216 - 1219] oh i love how crisp the outside is and
[1219 - 1221] how tender and buttery the inside is
[1221 - 1223] very elegante
[1223 - 1225] stir-fried potato now we're going to
[1225 - 1227] make a version of szechuan-style sour
[1227 - 1230] and spicy stir-fried potatoes without
[1230 - 1231] all the seasonings that would usually go
[1231 - 1233] into that dish we're going to start with
[1233 - 1235] julienned potatoes dry them off well and
[1235 - 1237] get them into a smoking hot pan with a
[1237 - 1239] little bit of oil we're not trying to
[1239 - 1241] brown them just trying to cook off some
[1241 - 1242] of that rawness we're gonna add a little
[1242 - 1244] bit of soy sauce and vinegar to season
[1244 - 1246] and we're done
[1246 - 1249] i love this dish these are just barely
[1249 - 1250] cooked with no browning to speak of and
[1250 - 1253] definitely no crumbliness or creaminess
[1253 - 1255] these are so tasty they have a really
[1255 - 1258] unique still snappy texture and great
[1258 - 1260] umami flavor if you see this dish on a
[1260 - 1263] menu order it dehydrated potato we've
[1263 - 1265] got a boiled potato here we're gonna
[1265 - 1266] slice it thinly lay it out on these
[1266 - 1268] racks and then put it inside the
[1268 - 1271] dehydrator and let it go overnight
[1271 - 1273] okay these are really light and really
[1273 - 1277] dry and flavor-wise oh no no these are
[1277 - 1279] not supposed to be eaten this way gross
[1279 - 1281] george foreman potato we're gonna take
[1281 - 1283] an already baked potato and really
[1283 - 1286] squish it to get it to close i mean it
[1286 - 1288] kind of looks like it was run over by a
[1288 - 1290] car it's actually kind of tough probably
[1290 - 1292] could have used more oil to get it
[1292 - 1294] crispier not dissimilar from our smashed
[1294 - 1296] and pan-fried method but kind of a
[1296 - 1297] little bit more annoying
[1297 - 1299] waffle iron potato we've got our waffle
[1300 - 1301] iron nice and hot we're going to brush
[1301 - 1303] it down with some melted butter and then
[1303 - 1304] load in some potatoes that we've
[1304 - 1306] julienned and dried off the best we can
[1306 - 1308] close the lid and hope for the best this
[1308 - 1310] is actually pretty rad it just looks
[1310 - 1313] like a big hash brown mmm you know this
[1313 - 1314] is surprisingly delicious but at the
[1314 - 1315] same time i don't think i want to haul
[1315 - 1317] out a waffle maker every time i want to
[1317 - 1318] make a hash brown
[1318 - 1320] rotisserie potato all right well for
[1320 - 1321] whatever reason we're going to try to
[1322 - 1323] rotisserie a potato we're going to make
[1323 - 1325] a little guide hole in it with a skewer
[1325 - 1327] and then i'm going to try to load the
[1327 - 1328] potato onto this demonic looking
[1328 - 1330] apparatus without maiming myself a
[1330 - 1333] little bit of olive oil salt and around
[1334 - 1337] meals on wheels i was actually too
[1337 - 1338] afraid to remove any of these metal
[1340 - 1341] here we are
[1341 - 1343] look it's tender throughout but it's
[1343 - 1345] also just about the most annoying way to
[1345 - 1347] basically bake a potato
[1347 - 1349] sous-vide potato first we're gonna load
[1349 - 1351] our sliced potatoes into a bag with some
[1351 - 1353] olive oil and salt and then we're gonna
[1353 - 1355] use this easy to operate vacuum sealer
[1355 - 1357] to remove all the
[1357 - 1360] okay it's not all right okay great thank
[1360 - 1362] you veronica
[1362 - 1364] and then we're gonna put it in this
[1364 - 1366] water bath to cook at 190 degrees for
[1366 - 1368] about 30 minutes
[1368 - 1370] all right let's get these out of the bag
[1370 - 1372] these look kind of cool actually it
[1372 - 1373] almost seems like the olive oil and the
[1374 - 1376] potato liquid emulsified to form some
[1376 - 1377] kind of sauce
[1377 - 1380] wow these actually taste amazing they're
[1380 - 1382] rich dense and they're incredible on
[1382 - 1383] their own but they'd make an even better
[1384 - 1385] potato salad i was skeptical but
[1385 - 1387] honestly this is some of the best we've
[1388 - 1390] dishwasher potato let's try it out
[1390 - 1393] potato goes in close the door and the
[1393 - 1396] secret code is pro wash
[1396 - 1400] pro scrub pro scrub upper high temp wash
[1400 - 1401] all right good that worked sorry i don't
[1401 - 1403] have a dishwasher guys
[1403 - 1405] oh whoa i can't see my glasses are
[1406 - 1409] [ __ ] up okay got it dishwasher potato
[1409 - 1411] i think it's maybe cooked certainly
[1411 - 1414] doesn't feel cooked and that's because
[1414 - 1416] it is not cooked this is not a cooked
[1416 - 1417] potato three and a half hours in the
[1417 - 1419] dishwasher yeah i am not eating this it
[1420 - 1421] also smells like soap
[1422 - 1424] rolly potato truly i do not know why my
[1424 - 1426] director is making me use this weird
[1426 - 1428] made-for-tv device that is made
[1428 - 1430] expressly for cooking eggs and nothing
[1431 - 1433] here we are folks
[1433 - 1435] see what happens i guess
[1435 - 1438] ew oh don't know why is it like that
[1438 - 1440] now i have to get it out
[1440 - 1442] this is disgusting
[1442 - 1445] well i hope you're happy rusty these are
[1445 - 1447] potatoes that were just warmed up in the
[1447 - 1449] rolly yeah you know it tastes like
[1449 - 1451] mashed potatoes and plastic there's
[1451 - 1452] literally no reason to try to cook any
[1452 - 1455] potato product in this cursed device
[1455 - 1457] slow cooker potato i don't know why you
[1457 - 1459] would ever want to do this but we've
[1459 - 1460] clearly got a lot of time on our hands
[1460 - 1462] we're going to poke some holes in it
[1462 - 1464] olive oil salt and then wrap it in foil
[1464 - 1466] before putting it in the cooker for five
[1468 - 1470] hours hopefully good things come to those who
[1470 - 1473] hopefully good things come to those who wait and it looks pretty unremarkable
[1473 - 1475] it's a little damp i guess it looks
[1475 - 1477] cooked inside
[1478 - 1480] yeah totally fine but definitely not
[1480 - 1482] anything i'd want to wait five hours for
[1482 - 1486] air fried potato this is my friend r2d2
[1486 - 1488] it's basically just a convection oven
[1488 - 1489] that takes up space on your counter
[1489 - 1491] unlike the convection oven that you
[1491 - 1492] already have we're going to poke holes
[1492 - 1494] in our potato oil and salt and put it in
[1494 - 1497] here to quote unquote fry at 400 degrees
[1498 - 1501] for about 40 minutes so the exterior
[1501 - 1502] definitely feels a little bit more crisp
[1502 - 1504] than your standard baked potato and it's
[1504 - 1506] maybe a smidge darker the inside looks
[1506 - 1509] pretty much the same yeah very baked
[1509 - 1511] potatoey i can't see any reason to pull
[1511 - 1513] out one of these bizarre devices just to
[1513 - 1514] make a potato like this
[1514 - 1517] air fried french fries all right fine so
[1517 - 1519] a whole fried potato is not really the
[1519 - 1521] promise of the air fryer the whole idea
[1521 - 1523] is to make fried foods but with less oil
[1523 - 1525] so let's try out some french fries we're
[1525 - 1527] going to oil them up salt and then pop
[1527 - 1529] them in this device for 20 minutes at
[1529 - 1531] 400 degrees
[1531 - 1534] so they do seem kind of fried but they
[1534 - 1536] also look pretty dried out
[1537 - 1540] [Music] yeah they're not awful but also kind of
[1540 - 1542] yeah they're not awful but also kind of weirdly desiccated not really my cup of
[1543 - 1546] tea grilled potato four ways they've all got
[1546 - 1547] grilled potato four ways they've all got a little bit of olive oil and salt on
[1547 - 1549] them we've got a whole potato wrapped in
[1549 - 1552] foil a naked potato some potato planks
[1552 - 1555] and we have a potato kebab they're all
[1555 - 1556] gonna take different amounts of time to
[1556 - 1557] cook so we'll take them off as they're
[1559 - 1562] ready hmm the skin feels crunchy in a way that
[1562 - 1564] hmm the skin feels crunchy in a way that doesn't seem promising yeah it looks
[1564 - 1567] really unevenly cooked inside and um oh
[1567 - 1570] yeah it's super dried out i would be
[1570 - 1571] pretty bummed out if somebody served me
[1572 - 1574] this same whole potato but wrapped in foil
[1574 - 1576] same whole potato but wrapped in foil this time this one looks way better
[1576 - 1578] probably because it was able to steam
[1578 - 1581] cook in that foil
[1581 - 1581] if you were trying to cook whole
[1582 - 1583] potatoes on the grill this is a way
[1583 - 1585] better method but it isn't really
[1585 - 1587] distinctive in any way
[1587 - 1589] the exterior on these potato planks
[1589 - 1591] you've got browning but a little bit of
[1591 - 1593] that leatheriness
[1593 - 1595] pretty tasty a little bit dried out
[1596 - 1597] probably would have been better if we
[1597 - 1599] cooked it over charcoal
[1599 - 1600] all right let me just get these off the
[1600 - 1602] skewer you know because there's more
[1602 - 1605] surface area they actually colored a
[1605 - 1607] little bit more than the plank potatoes
[1608 - 1610] did but also a little bit more dried out
[1610 - 1611] but also a little bit more dried out than the last ones this really doesn't
[1612 - 1613] seem worth it to be honest
[1613 - 1616] potato on a stick all right so i
[1616 - 1619] whittled a stick i stuck a potato on it
[1619 - 1620] and we're just gonna cook it over the
[1620 - 1623] campfire like a hot dog and see how long
[1623 - 1626] i can do this without asphyxiating
[1626 - 1628] oh and i lost my potato hold on can
[1628 - 1631] somebody hand me tongs all right well
[1631 - 1632] yeah we're calling it
[1632 - 1634] all right so our potato on a stick
[1634 - 1636] didn't cook as long as we wanted it to
[1636 - 1637] but we'll see what we got i'm gonna take
[1638 - 1640] this piece of stick out so i don't choke
[1640 - 1642] yeah it definitely does not feel fully
[1642 - 1644] cooked and it's pretty charred there is
[1644 - 1646] a part of this that did cook
[1646 - 1648] oh that's really bad it's pretty
[1648 - 1651] accurate and burnt tasting yeah not a
[1651 - 1652] great method
[1654 - 1657] whole roasted potato three ways now
[1657 - 1659] we're gonna try out cooking potatoes
[1659 - 1661] directly on the coals of a campfire
[1661 - 1663] we've got a whole potato wrapped in foil
[1663 - 1665] and also one that's completely naked
[1665 - 1667] that we're gonna put next to it we've
[1667 - 1669] also got a foil pack of cubed potatoes
[1669 - 1671] that we're going to drop right in here
[1671 - 1673] we're going to come back in 15 to 20
[1673 - 1675] minutes and see what happens
[1675 - 1677] so this is the one we put in totally
[1677 - 1680] naked and it's pretty carbonized ideally
[1680 - 1682] you would slip this skin off but it's
[1682 - 1684] too burned to do that it's definitely
[1686 - 1688] cooked a lot less smoky than i'd expect and we
[1688 - 1691] a lot less smoky than i'd expect and we wasted a lot of potato so less than
[1692 - 1694] ideal all right let's unwrap this bad boy see
[1694 - 1696] all right let's unwrap this bad boy see we've got a little bit of charring here
[1696 - 1698] the foil is pretty conductive but it
[1698 - 1700] also protected it from getting totally
[1700 - 1703] burnt the inside looks pretty nice
[1703 - 1704] it's pretty good this would probably be
[1704 - 1706] the best way to cook whole potatoes if
[1706 - 1708] you were camping
[1708 - 1711] let's cut open that foil pack okay
[1711 - 1712] surprisingly these didn't take on any
[1712 - 1714] color despite the fact that they were
[1714 - 1716] right on the coals it seems like they
[1716 - 1718] just kind of steamed in their own juices
[1718 - 1720] you know doesn't taste bad it would
[1720 - 1722] definitely be tastier if you throw in
[1722 - 1724] some onions garlic chilies or something
[1724 - 1725] like that to season them
[1725 - 1727] cast iron cooker potato i think it's
[1727 - 1730] supposed to be kind of like a mini oven
[1730 - 1732] you open it up you put the potato in
[1732 - 1734] lock it and you lower it into the fire
[1734 - 1736] carefully that's gonna sit there for
[1736 - 1740] four hours okay this thing is really hot
[1740 - 1744] and lift off
[1744 - 1745] all right so we waited like an hour for
[1745 - 1748] this to cool let's open it up the skin
[1748 - 1751] is super dry and almost too tough to cut
[1751 - 1753] through ew this skin looks like a husk
[1753 - 1755] like a burnt coconut shell or something
[1755 - 1757] let's try a little piece i guess
[1757 - 1760] oh like just tastes like burnt potato
[1760 - 1762] skin not sure if we did this right but
[1762 - 1763] this is gross
[1764 - 1765] smoked potato all right we've got our
[1765 - 1767] little charcoal smoker we're gonna pop
[1767 - 1769] our potato right in there off the heat
[1769 - 1772] and let the low indirect heat and smoke
[1772 - 1774] slowly circulate and hopefully cook the
[1774 - 1776] potato this is gonna take a while
[1776 - 1779] and there's our hopefully smoked potato
[1779 - 1781] i can tell just by looking at it that it
[1781 - 1783] lost quite a bit of moisture being
[1783 - 1785] exposed to low dry heat for so much time
[1785 - 1787] but it is fully cooked
[1787 - 1789] definitely some smoky flavor but it's
[1789 - 1791] kind of weird on its own it would be so
[1791 - 1793] much better mashed up with some butter
[1793 - 1795] or sour cream
[1795 - 1797] blow torched potato alright you know the
[1797 - 1799] drill we got a potato we got a blow
[1799 - 1802] torch we're gonna blow torch the potato
[1802 - 1804] wow that's getting really dark i think
[1804 - 1807] the aluminum foil might be burning which
[1807 - 1809] can't be healthy let's just call it
[1809 - 1812] the exterior is totally burnt the inside
[1812 - 1814] is still really really hard and uncooked
[1814 - 1816] there's a faint perfume of what i can
[1816 - 1819] only assume is vaporized aluminum yes
[1819 - 1821] sorry y'all i am not eating this our
[1822 - 1823] engine cooked potato we've got a handful
[1823 - 1825] of cubed potatoes in a foil pack little
[1826 - 1828] oil little salt fold it up and wedge it
[1828 - 1829] right in there then we're gonna leave
[1829 - 1831] the engine running for a few hours and
[1831 - 1833] see if anything happens all right we're
[1833 - 1834] gonna pop the hood and check out our
[1836 - 1838] potatoes well the package feels warm which i
[1838 - 1840] well the package feels warm which i guess is a good sign yeah i mean they
[1840 - 1842] are slightly softer than they were at
[1842 - 1844] first but they're definitely not cooked
[1844 - 1846] let's see yeah i mean it doesn't smell
[1846 - 1848] like a car engine so that's good but
[1848 - 1850] yeah not cooked enough to eat
[1850 - 1853] electrocuted potato i am pretty
[1853 - 1855] terrified to be honest we've got these
[1855 - 1857] two metal leads and we're gonna spike
[1857 - 1860] the potato onto them this is connected
[1860 - 1861] to a gasoline-powered generator and
[1861 - 1863] we're gonna plug it into this giant
[1863 - 1865] dimmer switch we're going to flip it on
[1865 - 1868] and then crank that dial all the way up
[1868 - 1871] to 140 volts all right let's see if this
[1872 - 1875] and yep that's 140 volts
[1875 - 1877] all right i'm going to stand back
[1877 - 1879] well it's starting to bubble and blacken
[1880 - 1883] around those leads and smoke oh wow yeah
[1883 - 1885] something's definitely happening all
[1885 - 1886] right so let's just power this whole
[1886 - 1888] situation down if it's not cooked by now
[1888 - 1890] it's never gonna cook
[1890 - 1892] i'm not sure that 140 volts was enough
[1892 - 1894] to actually cook this potato it still
[1894 - 1897] feels pretty hard a little bit warm it
[1897 - 1899] seems like the only part that cooked was
[1899 - 1902] right around where those leads went in
[1902 - 1903] there's a little bit of blackening you
[1904 - 1906] cut it open and yeah that part seems
[1906 - 1908] kind of a little bit cooked
[1908 - 1911] i mean it tastes like a cooked potato
[1911 - 1914] just that littlest bit it doesn't really
[1914 - 1915] taste all that different from anything
[1915 - 1917] else but it's pretty impressive
[1917 - 1918] nonetheless to be honest i'm just glad
[1918 - 1922] to be alive electrocuted pickled potato
[1922 - 1923] this potato has been soaking in a
[1923 - 1925] vinegar and saltwater brine and we're
[1925 - 1926] hoping that it might make it more
[1928 - 1931] conductive whoa definitely a lot more steaming
[1931 - 1933] whoa definitely a lot more steaming going on i think this might actually
[1933 - 1935] cook it let's power it down and check
[1936 - 1938] alright so even though this one was
[1938 - 1941] steaming more it feels just as warm as
[1941 - 1944] the last potato did oh yeah it's even
[1944 - 1946] more raw inside than the first one was
[1946 - 1948] honestly let's give that little cooked
[1948 - 1950] part a taste
[1950 - 1954] um it's saltier for sure and more burnt
[1954 - 1956] tasting but i don't know this whole
[1956 - 1957] thing was kind of a fail i think next
[1957 - 1958] time we're going to need to use more
[1960 - 1961] power all right so we cooked a whole lot of
[1961 - 1963] all right so we cooked a whole lot of potatoes a whole lot of ways what did we
[1963 - 1965] learn well for the most part a whole
[1965 - 1967] potato is a whole potato as a whole
[1967 - 1968] potato we saw the biggest difference
[1968 - 1969] between methods when we broke the
[1970 - 1971] potatoes down into different shapes and
[1971 - 1974] sizes patience is a virtue sometimes and
[1974 - 1976] you can't rush such a dense tuber also a
[1976 - 1978] lot of our favorite methods were
[1978 - 1979] actually cooked multiple times which
[1979 - 1981] produced the most interesting contrast
[1981 - 1983] thanks for watching everybody and if you
[1983 - 1984] have a favorite way to cook a potato
[1984 - 1988] that we forgot drop it in the comments