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Every Way to Cook a Potato (63 Methods) | Bon Appétit

Every Way to Cook a Potato (63 Methods) | Bon Appétit
hi i'm emil stonek editor at large at bon appetit and this is almost

every

way to

cook

a

potato

all right today we're going to

cook

a whole lot of

potato

es there are hundreds of varieties of

potato

es out there when we talk about

potato

es the primary distinction we make is between waxy

potato

es and flowery

potato

es and this is what we're going to be working with today the good old-fashioned russet

potato

it falls into the flowery camp and it's super versatile you can get them

every

where and we're going to see how many different ways we can

cook

it raw

potato

this is a russet like we talked about so it's flowery high in starch low in moisture which means it's a really good storage

potato

as you can see it's still got its skin on it which is thick and tough and kind of leathery when you remove that peel the flesh is a nice even white it's very very firm to the touch very dense we're gonna just try to eat it like an apple see what happens oh my god that is not good it's incredibly crunchy really kind of dirty tasting really unpleasant i do not recommend juiced

potato

here we have a juicer we have a

potato

we're going to turn that juicer on and make

potato

juice well that is a tall glass of

potato

juice we're going to give it a quick stir to incorporate it supposed to be really high in vitamin b my bottom's up oh no it's so so dirty tasting i don't care how good this is for my hair and nails i do not want to drink...
every way to cook a potato 63 methods bon app tit

potato

juice this is gross baked

potato

first things first we're going to take a fork and we're just going to create some little holes for the steam to escape from then we're going to drizzle it with a little bit of olive oil hit it with some salt and bake it directly on an oven rack at 350 degrees for 60 to 75 minutes there's our beautiful handsome baked

potato

boy so one thing that i noticed here is the skin is nice and taut and almost a little bit crispy and that's thanks to that oil and the inside is nice and steamy it's very creamy very tasty this is kind of a blank canvas it's nicely

cook

ed but doesn't have that much going on on its own twice baked

potato

we got a baked

potato

and now we're gonna bake it again we're gonna cut it open and then we're gonna scoop the flesh of the

potato

out taking care not to mess up the skin we're gonna mash that up with a pinch of salt and some melted butter and then we're going to pack those mashed

potato

es into just one half and pop it in a 450 degree oven for 20 to 25 minutes honestly a lot of

potato

cook

ing is just kind of about novelty but this is pretty cool looking the outside of the mash part is lightly browned not crisp but great flavor and the skin is not quite as caramelized as i'd like it to be but this is definitely a delicious way to

cook

a

potato

salt baked

potato

in this method we're going to use salt as a conductor first we're going to take some kosher salt...
every way to cook a potato 63 methods bon app tit
and then make a nice little bed for our

potato

nestle it in and then totally cover it then we're going to pop it into a 400 degree oven for about 45 minutes all right let's break it out of the salt first this skin feels very very dry but it's not really crisp breaking into it the interior is nicely

cook

ed you know it's not bad but surprisingly none of the salt penetrated it at all so it's fine but maybe a waste of salt roasted

potato

so here we have a couple of

potato

es that we've peeled we cut them in half and we tossed them with a little bit of olive oil and salt and we're gonna roast these really simply in a 425 degree oven for 45 to 50 minutes so these were totally raw when they went into the oven we've got some good browning where there was contact with the sheet pan but the rest is kind of meh there's almost a skin that's formed around the outside it's not bad the inside is fluffy and tender but the outside isn't very crispy i think we can do better boiled and roasted

potato

let's try this again same

potato

es as last time but these we boiled in salted water first they already have a little bit more texture on the outside and they're fully

cook

ed so we're basically just crisping these in the oven wow these look amazing there's way more color and it's way more uniform that's because these were already fully

cook

ed when they went into the oven so they didn't steam as much which prevents...
every way to cook a potato 63 methods bon app tit
caramelization these are delicious super well seasoned extremely crunchy great

potato

flavor this is a fantastic way to roast a

potato

scalloped

potato

es so we're going to cut these

potato

es really thinly on a mandolin and then layer them into this buttered baking dish with some cream a little bit of butter and those are going to bake at 400 degrees for 60 minutes to produce a nice rich scoopable side dish these smell amazing you've got a little bit of browning just to the parts that were exposed either to the hot sides of the pan or the heat of the oven

every

thing seems to be

cook

ed very nicely that's delicious

cook

ing them in a fatty dairy-based medium produced a nice contrast to the starchiness of the

potato

unpaped so now we're going to

cook

potato

es in a method called on papiote which is a french term that means in parchment we're gonna take our thinly sliced

potato

es put them in the middle of our parchment olive oil salt we're gonna fold that up into a nice little package and then we're gonna pop that in a 400 degree oven for 45 minutes okay so you can see that the

potato

es have kind of steamed in their own situation they didn't take on any color they're just kind of

cook

ed through they're tasty but it's pretty much just a steamed

potato

this would be much more delicious if there were other seasonings in there that could kind of lend some flavor to the

potato

es hasselback

potato

we're gonna take a peeled

potato

and...
we're gonna take a very sharp knife and we're gonna make thin slices all down the

potato

about an eighth of an inch apart to create layers that will all crisp up individually gonna salt it brush it with a little bit of melted butter and put it in a 400 degree oven for 40 to 50 minutes this is kind of cool it kind of looks like you took

potato

chips and then stuck them together and then that's not really what it's like at all the edges are brown but they're not crispy honestly this is probably cooler looking than it is tasting not my favorite way to

cook

a

potato

steamed

potato

we've got our boiling water we're going to drop this

potato

bread into the steamer basket close the lid and walk away there's really nothing remarkable about this from the outside it's nicely

cook

ed but there's no salt at all and that's just not how steaming works it's not bad but it isn't bringing much to the table iron

potato

we're gonna put the

potato

es in a foil pouch with a little olive oil and salt and then just go to town with this hot iron uh let's take a look at what's going on inside yeah those are not fully

cook

ed i would not recommend this method instant pot

potato

potato

goes in add some water to create steam seal it up and let it rip for 15 minutes on high now we're gonna depressurize and there's our

potato

let's be honest it's totally fine it's totally

cook

ed but it seems like a whole lot of hassle when...
you could just as easily bake it boiled

potato

es all right we're gonna try out three slightly different ways of boiling

potato

es we've got one whole

potato

we've got another whole

potato

and here we also have some peeled and cubed

potato

es so this first

potato

went into salted water that was already boiling these other

potato

es went into salted cold water and we're gonna bring them up to a simmer these are all gonna take different amounts of time to

cook

and are going to

cook

really differently a good way to tell if a boiled

potato

is done is if you can insert a sharp knife into it and meet no resistance so this is the

potato

we dropped directly into boiling salted water as you can see the

potato

es started to break apart some and that's because when you put something this big and dense in already boiling water it's

cook

ing from the outside in but it's definitely fully

cook

ed but this middle part has

cook

ed a lot less than this exterior here not ideal so this is the

potato

that we started in cold water and slowly brought up to a boil no bursting no exploding and that's because the

potato

was given a chance to come up to temperature along with the water you can see here the center part is nice and tender and it's pretty much the same texture throughout mmm it's very creamy has a nice density to it it still wants some salt butter a lot of things but this is definitely the most effective way to boil a

potato

that is ready for further...
embellishment later on finally here we have

potato

es that we peeled cut into pieces put into cold salted water and brought up to a boil from there they look nice and evenly

cook

ed since we peeled the

potato

the salt that was in the boiling water was able to work its way into the

potato

and season it a lot better than the other

methods

in the end though if i'm going to make mashed

potato

es i want a whole

potato

that's been brought up from cold hand mashed

potato

es now we're going to try a few different ways of mashing

potato

es and in each case we're going to start with

potato

es that we boiled using the up from cold method since we

cook

them with their skin on we're just gonna wait until they're cool enough to handle and then the skin will just start to slip off nice and easy just like that all right when most people think about mashing

potato

es they think of using a

potato

masher so they use something like this or like this not this this i guess nope yeah that'll work at this point i'm going to start adding some hot butter and milk pinch of salt keep on mashing until we get something relatively uniform so our hand mashed

potato

es are mostly incorporated but still a little bit chunky the flavor's good but overall the texture is kind of dense it's a bit rough but it's a nice rustic mashed

potato

preparation riced mashed

potato

es now we're gonna make mashed

potato

es with a ricer we're gonna load the pieces of

cook

ed peeled...

potato

into it squeeze the handle and these tiny little pieces of

potato

are gonna come out then we're gonna stir in some liquid fat and there you have rice mashed

potato

es so with the ricer you start off with much smaller pieces of

potato

and it's a lot smoother and more uniform it's easier to incorporate the fat mmm really really creamy this is more of your restaurant style mashed

potato

es it's just a little bit more elegant stand mixer mashed

potato

es we mashed them with a masher we mashed them with a ricer now we're going to try using a stand mixer with a paddle attachment to just see what happens so these

potato

es got all kinds of blunt force trauma it has almost a dough-like consistency which is what happens when

potato

es get overworked yuck it's really gummy and you still have some chunks of unincorporated

potato

in there huge bummer food processor mashed

potato

es we're going to try this with a cuisinart food processor we're going to take the top off cut our

potato

into pieces put that in add a little salt and some hot fat and wow there you have it some food processor mashed

potato

es so these look really similar to the ones we made with the stand mixer they have this kind of doughy sort of consistency it definitely seems a little bit better incorporated and more uniform oh it's so chewy and gluey and pretty hard to swallow this is not a good way to make mashed

potato

es palms puree alright so palms puree is basically just mashed...

potato

es made with an ungodly amount of fat so here we've got a saucepan of hot milk we're going to whisk in a ton of butter to make a smooth emulsion we've got our trusty ricer we're gonna rice these

potato

es right into this hot melted butter mixture stir add a little salt and there you have it palms puree

every

body this is definitely the most extra way to make mashed

potato

es there's so much fat in them that they're almost horrible it's incredibly delicious if you're the kind of person who eats mashed

potato

es on special occasions only go for it if you're more like a once a week mashed

potato

person this might be a little much for your arteries duchess

potato

es so we've taken our mashed

potato

es added a little bit of egg and put them into this piping bag now we're gonna pipe little individual mounds of our

potato

mixture onto a parchment paper lined sheet pan pop them into the oven at 425 degrees for about 15 minutes these are adorable they're fluffy little puffs of

potato

goodness they're delicious they're so light and airy and still have a little bit of a crunch around the edges it's very appealing microwaved

potato

man i hate this thing so much all right first we're gonna take our

potato

and poke it a few times create holes for steam to escape a little olive oil salt and then pop it in there and nuke it for five minutes at high power then we're gonna flip it and then nuke it again for three minutes to...
finish all right whole

cook

ed

potato

no crispiness and that's because the microwave kind of steams food from the inside out it's definitely

cook

ed maybe a little over

cook

ed i mean look it doesn't taste bad but it also doesn't taste remarkable the main benefit is that it's fast i guess pocket

potato

whole lot of disclaimers on this thing do not use in a conventional oven do not heat in microwave for more than four minutes do not heat on high do not expose to open flame and those are there because people did those things we're gonna put our

potato

into this pouch and nuke it for four minutes

potato

express he's sleeping all right let's take it out i mean look this is a

cook

ed

potato

it feels a little bit less wrinkly and weird than the regular microwave

potato

did and it was definitely fast there's kind of a funny flavor there it kind of tastes like the pouch very efficient but not really my thing pickled

potato

we're gonna start by making our brine we've got two cups of apple cider vinegar here some sugar some salt some black peppercorns and we're gonna bring that all up to a boil then we're gonna let it cool now we're gonna pour this brine over chunks of boiled

potato

es and let those marinate overnight in the fridge these smell great really vinegary and aromatic the outside of the chunks feel a little bit mushy and they've taken on a little bit of color from the vinegar a lot of the seasoning made its way into the...

potato

es actually very sweet salty acidic these would be great on a cheese board or a crudite plate fried

potato

who doesn't like a fried

potato

before we get into french fries tater tots and all that good stuff we're gonna take a whole

potato

put it in this deep fryer at 325 degrees and see what happens all right so this is obviously not the most efficient way to fry a

potato

it took forever the skin is really crackly which seems promising honestly it doesn't taste any different from a baked

potato

apart from that crunchy skin and it's a pretty inconvenient method all right so we tried to fry a whole

potato

not that great but

every

body knows that french fries are

potato

royalty there are so many different ways to cut

potato

es to fry them you got crinkle cut shoestring waffle fries steak fries but today we're gonna stick to classic thin but not too thin fast food style fries once fried french fries frying

potato

es is a temperature game so we're gonna try a few different

methods

and see what happens so we've got our cut

potato

es that we soaked in water to remove some of their starch we're gonna fry these first two batches just one time each this first fryer is set to 325 degrees and we're just gonna fry at that temperature until they're done this next fryer is not on at all we're gonna drop the cup

potato

es in crank the heat and let it slowly increase until the

potato

es are fried so these are the ones we fried all the way through at...
325. you can already tell they're not super crispy they've got a lot of color on them but that's just because they took so long to

cook

let's try them soggy greasy good flavor but a little bit mealy not what i'm looking for in a french fry so these are the ones that we brought up from cold oil they already look a lot crispier than the other version they

cook

ed through at a lower temp and then crisped up as the oil got hotter which is kind of cool mmm these are very tasty the interior is nice and creamy but a smidge leathery on the outside twice fried french fries now we're gonna make french fries the way that most restaurants make them which involves frying them once at a lower temperature around 325 so that they're fully

cook

ed through and then again at a higher temperature around 375 to get them really crispy so our twice fried french fries are actually less dark than the ones that we've fried just once but are a nice even brown these are so good it's a nice snappy immediate crunch and unlike the other ones the inside is perfectly creamy this is probably the best most reliable way to make great french fries frozen french fries now that we've established that the two-step

cook

ing method is the most direct route to a delicious french fry we're going to take things one step further first we're going to take cut

potato

es that we've soaked in water overnight blanch them in boiling water with a bit of vinegar until they're...
nearly

cook

ed through then we're going to fry them in hot oil for just a minute and then we're going to put them on a sheet pan to freeze them overnight after that we're going to take them out and fry them in very hot oil directly from frozen it's a whole lot of work and we're going to see if we can taste the difference honestly these look perfect and i can already tell they're super super crispy these are by far the crunchiest and creamiest that we've had today tater tots making tater tots at home is kind of a process we're going to take some boiled and peeled

potato

es and grate them mix in some

potato

starch to help bind the mixture and some salt to season it all then we're gonna form them into the classic tater tot cylinder and fry them in 375 degree oil until they're golden brown look at those wow these look great because we started with grated

potato

you have these craggy crispy edges they look fluffy and tender on the inside these are actually so much better than the bagged ones you've got all the crispiness of a french fry with the fluffiness of a baked

potato

highly recommend

potato

chips don't worry we wouldn't forget chips we're gonna slice our

potato

es really thinly on a mandolin soak them in several changes of cold water overnight to get some of the starch of them then we're gonna drain them pat them dry and fry them at 300 degrees stirring them so they don't stick until they're brown and crispy...
one of the things that i like about making

potato

chips at home is that you can take them a little darker than the store-bought ones mmm salty shatteringly crisp deep dark roasty

potato

flavor can't argue with that palm souffle so what we're trying to make here is something that's kind of like a

potato

chip french fry hybrid it's a french method for making

potato

es that puff up kind of like a 3d dorito what we're going to do is cut this

potato

into thick

potato

chip sized pieces rinse them then fry them once at a lower temperature and then again at a higher temperature so they make a crisp little

potato

balloon and that did not work well here we have an attempted palm souffle they did not souffle even kind of they're floppy a little greasy not at all puffed they don't taste bad but it's kind of a disappointment pan-fried smashed

potato

we're gonna start here with a whole baked

potato

we're gonna get some olive oil really hot in a skillet squish the

potato

gently to flatten it and then drop it into this pan and fry it until it's browned on both sides so this would definitely work a lot better with a bunch of smaller

potato

es this one kind of broke up and because it was big there wasn't as much pan contact which means less browning and less deliciousness it's not bad good flavor from the olive oil but the ratio of crispy to creamy is not ideal home fries 1.0 home fries are a diner classic and we're going to try them two...
ways first we're going to take these raw cubed and soaked

potato

es drain them and put them into a hot pan with a bit of oil where hopefully they'll get nice and browned okay you can see some nice browning on those edges but pretty much anything that wasn't in direct contact with the heat didn't get any color which is pretty unappealing they're not bad but the exterior is actually a little bit tough not crispy and they're pretty greasy let's try this again home fries 2.0 okay we're going to try this again but this time we're going to start with

potato

es that have already been fully

cook

ed in salted boiling water same deal cubed into a pan with hot oil until they're nice and browned okay you can already tell there's a bit more color and these definitely look crispier so much better the inside is nice and fluffy and well seasoned because they were pre-

cook

ed and they got a lot crustier this is a way better way to make home fries hashbrowns another diner classic we're going to take these grated

potato

es that we've soaked in water overnight wrap them in this clean towel and squeeze out as much water as we possibly can water is the enemy of browning then we're going to

cook

them in a very hot skillet with vegetable oil until they're good and crispy so i can tell that there's going to be a lot of cool contrast here between these dark edges and then these barely

cook

ed interior pieces yeah you can really taste that...
contrast it's so good i want a runny egg and some hot sauce to dip this in palms anna another frenchy sounding thing the idea here is to make a buttery little cake out of sliced

potato

es we're gonna heat a good amount of butter in a non-stick skillet dry out some thinly sliced and soaked

potato

es and start to layer them into the skillet adding more butter and seasoning with salt as we go then we're gonna cover it so the

potato

es steam while the bottom side browns flip it onto a plate and slide it back into the pan to brown the other side it's like a little

potato

flower oh i love how crisp the outside is and how tender and buttery the inside is very elegante stir-fried

potato

now we're going to make a version of szechuan-style sour and spicy stir-fried

potato

es without all the seasonings that would usually go into that dish we're going to start with julienned

potato

es dry them off well and get them into a smoking hot pan with a little bit of oil we're not trying to brown them just trying to

cook

off some of that rawness we're gonna add a little bit of soy sauce and vinegar to season and we're done i love this dish these are just barely

cook

ed with no browning to speak of and definitely no crumbliness or creaminess these are so tasty they have a really unique still snappy texture and great umami flavor if you see this dish on a menu order it dehydrated

potato

we've got a boiled

potato

here we're gonna slice it thinly lay it out on...
these racks and then put it inside the dehydrator and let it go overnight okay these are really light and really dry and flavor-wise oh no no these are not supposed to be eaten this way gross george foreman

potato

we're gonna take an already baked

potato

and really squish it to get it to close i mean it kind of looks like it was run over by a car it's actually kind of tough probably could have used more oil to get it crispier not dissimilar from our smashed and pan-fried method but kind of a little bit more annoying waffle iron

potato

we've got our waffle iron nice and hot we're going to brush it down with some melted butter and then load in some

potato

es that we've julienned and dried off the best we can close the lid and hope for the best this is actually pretty rad it just looks like a big hash brown mmm you know this is surprisingly delicious but at the same time i don't think i want to haul out a waffle maker

every

time i want to make a hash brown rotisserie

potato

all right well for whatever reason we're going to try to rotisserie a

potato

we're going to make a little guide hole in it with a skewer and then i'm going to try to load the

potato

onto this demonic looking apparatus without maiming myself a little bit of olive oil salt and around he goes meals on wheels i was actually too afraid to remove any of these metal parts so here we are look it's tender throughout but it's also just about the most annoying way to basically...
bake a

potato

sous-vide

potato

first we're gonna load our sliced

potato

es into a bag with some olive oil and salt and then we're gonna use this easy to operate vacuum sealer to remove all the okay it's not all right okay great thank you veronica and then we're gonna put it in this water bath to

cook

at 190 degrees for about 30 minutes all right let's get these out of the bag these look kind of cool actually it almost seems like the olive oil and the

potato

liquid emulsified to form some kind of sauce wow these actually taste amazing they're rich dense and they're incredible on their own but they'd make an even better

potato

salad i was skeptical but honestly this is some of the best we've had so far dishwasher

potato

let's try it out

potato

goes in close the door and the secret code is pro wash pro scrub pro scrub upper high temp wash all right good that worked sorry i don't have a dishwasher guys oh whoa i can't see my glasses are up okay got it dishwasher

potato

i think it's maybe

cook

ed certainly doesn't feel

cook

ed and that's because it is not

cook

ed this is not a

cook

ed

potato

three and a half hours in the dishwasher yeah i am not eating this it also smells like soap rolly

potato

truly i do not know why my director is making me use this weird made-for-tv device that is made expressly for

cook

ing eggs and nothing else but here we are folks see what happens i guess ew oh don't know why is it like that now i...
have to get it out this is disgusting well i hope you're happy rusty these are

potato

es that were just warmed up in the rolly yeah you know it tastes like mashed

potato

es and plastic there's literally no reason to try to

cook

any

potato

product in this cursed device slow

cook

er

potato

i don't know why you would ever want to do this but we've clearly got a lot of time on our hands we're going to poke some holes in it olive oil salt and then wrap it in foil before putting it in the

cook

er for five hours hopefully good things come to those who wait and it looks pretty unremarkable it's a little damp i guess it looks

cook

ed inside yeah totally fine but definitely not anything i'd want to wait five hours for air fried

potato

this is my friend r2d2 it's basically just a convection oven that takes up space on your counter unlike the convection oven that you already have we're going to poke holes in our

potato

oil and salt and put it in here to quote unquote fry at 400 degrees for about 40 minutes so the exterior definitely feels a little bit more crisp than your standard baked

potato

and it's maybe a smidge darker the inside looks pretty much the same yeah very baked

potato

ey i can't see any reason to pull out one of these bizarre devices just to make a

potato

like this air fried french fries all right fine so a whole fried

potato

is not really the promise of the air fryer the whole idea is to make fried foods but with less oil so...
let's try out some french fries we're going to oil them up salt and then pop them in this device for 20 minutes at 400 degrees so they do seem kind of fried but they also look pretty dried out yeah they're not awful but also kind of weirdly desiccated not really my cup of tea grilled

potato

four ways they've all got a little bit of olive oil and salt on them we've got a whole

potato

wrapped in foil a naked

potato

some

potato

planks and we have a

potato

kebab they're all gonna take different amounts of time to

cook

so we'll take them off as they're ready hmm the skin feels crunchy in a way that doesn't seem promising yeah it looks really unevenly

cook

ed inside and um oh yeah it's super dried out i would be pretty bummed out if somebody served me this same whole

potato

but wrapped in foil this time this one looks way better probably because it was able to steam

cook

in that foil if you were trying to

cook

whole

potato

es on the grill this is a way better method but it isn't really distinctive in any way the exterior on these

potato

planks you've got browning but a little bit of that leatheriness pretty tasty a little bit dried out probably would have been better if we

cook

ed it over charcoal all right let me just get these off the skewer you know because there's more surface area they actually colored a little bit more than the plank

potato

es did but also a little bit more dried out than the last ones this really doesn't...
seem worth it to be honest

potato

on a stick all right so i whittled a stick i stuck a

potato

on it and we're just gonna

cook

it over the campfire like a hot dog and see how long i can do this without asphyxiating oh and i lost my

potato

hold on can somebody hand me tongs all right well yeah we're calling it all right so our

potato

on a stick didn't

cook

as long as we wanted it to but we'll see what we got i'm gonna take this piece of stick out so i don't choke yeah it definitely does not feel fully

cook

ed and it's pretty charred there is a part of this that did

cook

oh that's really bad it's pretty accurate and burnt tasting yeah not a great method oh a smoky whole roasted

potato

three ways now we're gonna try out

cook

ing

potato

es directly on the coals of a campfire we've got a whole

potato

wrapped in foil and also one that's completely naked that we're gonna put next to it we've also got a foil pack of cubed

potato

es that we're going to drop right in here we're going to come back in 15 to 20 minutes and see what happens so this is the one we put in totally naked and it's pretty carbonized ideally you would slip this skin off but it's too burned to do that it's definitely

cook

ed a lot less smoky than i'd expect and we wasted a lot of

potato

so less than ideal all right let's unwrap this bad boy see we've got a little bit of charring here the foil is pretty conductive but it also protected...
it from getting totally burnt the inside looks pretty nice it's pretty good this would probably be the best way to

cook

whole

potato

es if you were camping let's cut open that foil pack okay surprisingly these didn't take on any color despite the fact that they were right on the coals it seems like they just kind of steamed in their own juices you know doesn't taste bad it would definitely be tastier if you throw in some onions garlic chilies or something like that to season them cast iron

cook

er

potato

i think it's supposed to be kind of like a mini oven you open it up you put the

potato

in lock it and you lower it into the fire carefully that's gonna sit there for four hours okay this thing is really hot and lift off all right so we waited like an hour for this to cool let's open it up the skin is super dry and almost too tough to cut through ew this skin looks like a husk like a burnt coconut shell or something let's try a little piece i guess oh like just tastes like burnt

potato

skin not sure if we did this right but this is gross smoked

potato

all right we've got our little charcoal smoker we're gonna pop our

potato

right in there off the heat and let the low indirect heat and smoke slowly circulate and hopefully

cook

the

potato

this is gonna take a while and there's our hopefully smoked

potato

i can tell just by looking at it that it lost quite a bit of moisture being exposed to low dry heat for so much time but it is fully...

cook

ed definitely some smoky flavor but it's kind of weird on its own it would be so much better mashed up with some butter or sour cream blow torched

potato

alright you know the drill we got a

potato

we got a blow torch we're gonna blow torch the

potato

wow that's getting really dark i think the aluminum foil might be burning which can't be healthy let's just call it the exterior is totally burnt the inside is still really really hard and un

cook

ed there's a faint perfume of what i can only assume is vaporized aluminum yes sorry y'all i am not eating this our engine

cook

ed

potato

we've got a handful of cubed

potato

es in a foil pack little oil little salt fold it up and wedge it right in there then we're gonna leave the engine running for a few hours and see if anything happens all right we're gonna pop the hood and check out our

potato

es well the package feels warm which i guess is a good sign yeah i mean they are slightly softer than they were at first but they're definitely not

cook

ed let's see yeah i mean it doesn't smell like a car engine so that's good but yeah not

cook

ed enough to eat electrocuted

potato

i am pretty terrified to be honest we've got these two metal leads and we're gonna spike the

potato

onto them this is connected to a gasoline-powered generator and we're gonna plug it into this giant dimmer switch we're going to flip it on and then crank that dial all the way up to 140 volts all...
right let's see if this is working and yep that's 140 volts all right i'm going to stand back well it's starting to bubble and blacken around those leads and smoke oh wow yeah something's definitely happening all right so let's just power this whole situation down if it's not

cook

ed by now it's never gonna

cook

i'm not sure that 140 volts was enough to actually

cook

this

potato

it still feels pretty hard a little bit warm it seems like the only part that

cook

ed was right around where those leads went in there's a little bit of blackening you cut it open and yeah that part seems kind of a little bit

cook

ed i mean it tastes like a

cook

ed

potato

just that littlest bit it doesn't really taste all that different from anything else but it's pretty impressive nonetheless to be honest i'm just glad to be alive electrocuted pickled

potato

this

potato

has been soaking in a vinegar and saltwater brine and we're hoping that it might make it more conductive whoa definitely a lot more steaming going on i think this might actually

cook

it let's power it down and check her out alright so even though this one was steaming more it feels just as warm as the last

potato

did oh yeah it's even more raw inside than the first one was honestly let's give that little

cook

ed part a taste um it's saltier for sure and more burnt tasting but i don't know this whole thing was kind of a fail i think next time we're going to need...
to use more power all right so we

cook

ed a whole lot of

potato

es a whole lot of ways what did we learn well for the most part a whole

potato

is a whole

potato

as a whole

potato

we saw the biggest difference between

methods

when we broke the

potato

es down into different shapes and sizes patience is a virtue sometimes and you can't rush such a dense tuber also a lot of our favorite

methods

were actually

cook

ed multiple times which produced the most interesting contrast thanks for watching

every

body and if you have a favorite way to

cook

a

potato

that we forgot drop it in the comments