Every Way To Cook A Potato (43 Ways)

This is the

potato

guide. I am going to show you almost all the

ways

to make and

cook

potato

es, one of the most loved foods. This is the biggest one yet. 43 methods in total, so let's make this simple. Almost all types of potato dishes are

cook

ed from one. three

ways

: roasted, fried or boiled and that's exactly how we'll break this down. Our tasters will eat each dish and vote on a scale of 1 to 10 to determine the winner of each category, but here's the kicker. We find the winner of each category, we are going to combine each winner into a single super potato dish, yes, potato on potato on potato, but does that make the best potato dish?

Now listen, there are three rules, rule number one, no weird and crazy viral recipes. We're not going to stick a potato in a cannon and shoot it into the stratosphere, so

every

thing has to be a really proper recipe or technique. Rule number two has to be widely accepted as a real potato dish and rule number three, each recipe must be completely focused. on the potato, okay, no dumplings, no bread, just potato, so our judges are ready to go. Let's rate this on a scale of 1 to 10, with one being the worst ever put into the human tongue and 10 being a golden potato sent. from the galactic heavens, so let's start with roast category number one, starting with a classic baked potato, it's very simple, rub a large, rusty potato with oil, maybe not like this, season the skin generously with salt and pepper.

It should sit at 425 F or 218 C for 40 to 50 minutes until crispy on the outside and fork-tender on the inside. Typically you would fluff the inside and stuff it with something, but we're going to go with a simple and fair grade. viam 4.5 yo at 4.8 and cam at five total 14.3 this is the basis for a lot of great things, but on its own it can't be as good as the things it can create. This is the number two maximum average twice baked potato. Honestly, I haven't eaten many of these, take a fully baked potato, cut off the top third, scoop out the inside, take the flesh of the potato and mash it, add a little butter, sour cream, a splash of milk, sliced ​​chives , grated cheddar cheese.

Blend well until combined. You can actually put all of that back into the carved potato or you can grind it finer and put it back into the potato. We keep it simple here. Put it back in the oven at 400 F or 205 C for 10 to 15 minutes. take it out and it should look like this now let's rate vicam a three, me a 5.5 and cam a 6.5 total 15 points, he's a loaded baked potato with more work and I'm here for that, that's why I'm not here for that. It's nothing special it's almost like a mashed potato inside a potato still a baked potato in disguise the secondary quality of baking doesn't really do much for me move on to potato peel number three this is a very American thing I think another spoonful of potato completely baked inside out, obviously the inside can be used for mashed potatoes, whatever, figure it out now, make it crispy in a hot oven, take it out, add a touch of unsalted butter, some grated cheddar cheese, bacon crispy chopped, you know, go back in the oven. until the cheese melts, top it with a little sour cream and some thinly sliced ​​green onion.

Now, how does a potato skin go to the fair? Vigam three, me five and cam, a surprising seven. Jesus, a total of 15 points, exactly the same score. They are baked twice, they are crispy and cheesy, the only thing they really lack is that cream. Factor in most of the potato being removed, the stuff inside is great, but out of 40+ potatoes, where does that rank pretty low? that's how I feel, it tastes great too, but ultimately it's just a number four potato, Duchess potato, this sounds like something that comes from the 1700's era. I don't know if it is, but usually that doesn't mean it's going to be a good start. with boiled potatoes we go through a potato runner heat it we stir constantly we add a little butter we season with salt a little heavy cream and this is the important part that you are going to start mixing Four egg yolks one at a time until it is homogeneous Place the entire mixture in a piping bag and pipe it under the parchment paper into little flowers, little Twirls, obviously you can use a piping tip if you want a nice little design.

Place the new oven at 425 F or 218 C for 15 to 20 minutes or until it emerges like this, let's try vickram at 6.5 yo at five and cam at five 16.5 our new leader the flavors are amazing because the texture is unique doesn't mean it's good . I had never seen this before so I went in completely blind, they taste really airy, almost like a dessert, it feels like a reinvention of a potato, but at the end of the day what brings it down is that it still tastes like a potato. I wouldn't go out of my way to eat them, moving on to potato casserole number five, this is actually the Duffing W potato from my cookbook, the link to the book is in the description, literally just sliced ​​potatoes, cream cheese, It is taken out in a pan, baked and removed from the oven.

You get a beautiful bubbly doin W and now we rank vickram. a 7.2 and a 6.9 good, but I also don't know why I put my own plate like that in the chamber a 7.5 with a total of 21 point six a great overall first plate so far I'm afraid of putting too many sevens in the board there are so many things we are eating I want to make sure we really choose the best potato dish potatoes cheese and cream you can't go wrong with that combination now moving on to number six of mashed potato although they start with the par boil they get their Finish off by baking them so we have some small parboiled potatoes, we flatten them slightly and coat them generously with any fat of your choice, it can be vegetable oil.

Duck fat, any season with salt and pepper, place in a hot oven until golden brown and delicious, remove from the pan and put on a plate, let's try it oo when things are really good sometimes it just comes out and the ratings are 8.7, seven and seven our new leader with 22.7 is something like the best of all worlds in the potato world. but why did we only give it a seven? Because I feel like there's a limit to how many I can eat at any time, any day, in any quantity, that's why it's an 8.7 for me, you get a kind of roast potato and also a fried potato at the same time. it's delicious and creamy on the inside surprisingly crispy on the outside if you make it directly on smoke number seven on a smoker at 300 pop on a large rusty potato coated with a little oil seasoned with salt and pepper 2 and 1/2 hours later it looks So.

I love things that are smoked. Now let's rank the ratings with a three, a four and a four, a total of 11 points, it has no smoky flavor and overall I was disappointed. I'm surprised. how little smoke it picked up maybe if it had picked up more smoke I would have liked it more but at the same time it's just not necessary. I can see ways this could be done better, but in the end cooked this way it's certainly not the best number eight salt. in the oven I love baking with salt I don't know what I think about a potato but you're going to get a lot of salt like 700 g pour it in with enough water until it has the consistency of packable snow put a layer of that on a baking tray followed by some new potatoes cover it with the rest of the salt and pack it like this pop new hot oven for 35 to 40 minutes take it out use a m to break the salt crust and let's see our salty Adventure ratings come with a four, a four and a 4.5 12.5 really tasty, but at the same time you know that nothing that special is worth this amount of salt, no, if they had that crispy exterior, those things would hit hard, so number nine is a little disappointing.

Sears All I want to say is that we just cut potatoes into thin slices, lightly oiled them and season them and Ed myol, which is an attachment on a blowtorch to spread the flame this way until they are cooked through, it couldn't be that bad, so bad, our votes come in with a zero. a zero and a zero that is the first triple 0 channel is not only bad but it absorbed almost

every

living ounce of the fuel gas in the torch, that's what really ruined this, I mean if you ever want to know what it tastes like the propane that's it I'd love to say oh what's going to top this is a zero what what you don't get below that number 10 the complicated potato This potato dish has bothered me for a long time so this one better stand on its feet two legs, get a lot of potato rust, shake it at 1/8 inch intervals across the potato, don't use chopsticks like on a little Tik Tock, you're not a gooo gaga baby, you can do it. this season, season and bake in a hot oven until cooked through and crispy looking, looks good but appearance isn't everything with votes of three, four and four, a total of 11 points, in my opinion , there is no reason to do this, just bake. the potato and call it a day if you want it crispy do something else on the outside you'll get Vibes fries which at this point just make one fry or eat a fry out of a bag it's a baked potato with extra work.

I'm glad I'm never doing that again. The number 11 is roasted, so the Sear is like roasted, so I don't know how they're going to turn out. A large, rusty, peeled, diced, oiled, seasoned, TS potato in a frying pan. and roast for about 8 to 15 minutes. I don't see this working that well, but the ratings got an 8.7. A seven hanging on the camera is our differentiator. Something happened here. Something happened here and he arrives with a 7.5 for a total of 23.2. We have an unexpected new leader If this wins I don't know what I'm going to do with myself Why are they so good This is the opportunity we have in the kitchen Now look at this That's how good they are We've been eating these Non-Stops and as they talk I'm drooling trying not to eat this pavement moving number 12 potato, also called a thousand layer potato, yes of course it's not literally a thousand layers, but it looks like it. so we have potato slices mixed with duck fat, you will line them up in a paper lined loaf pan all the way to the top as evenly as possible, cover with aluminum foil, bake at 300 F until cooked through, then remove the foil and press with another loaf pan and some tins to weigh it down, put it in the refrigerator, take it out, divide it into small potato bars, season generously with salt and brown for 2 to 3 minutes per side in a hot pan, it's something beautiful, let's try it.

So ratings that go up to 8.5 or 6.5 Cam are going to have to get a high score to even do anything and an 8.5 which is a little bit much, you're a little bit less, a total of 23.5, our new leader, literally. three points I think it has a very good texture on the outside, crispy on the inside, it's soft, it's deeper than your average French fry, which I think is comparable in texture to this one. I think this is one of the best ways you can eat a potato and compared to all of them. the other dishes there are, I mean, they are really good, but is it that good?

There are many more that we have to try number 13, a world classic of lemon potatoes, these are also known as Greek lemon potatoes, so we got some Yukon Gold potatoes that have been peeled and cut into wedges, put them on a platter to roast some whole cloves of peeled garlic lots of olive oil, add a little chicken broth a generous drink a freshly squeezed lemon juice salt to taste some aromatics like rosemary and pop them in a hot oven for 25 to 30 minutes and most of the liquid should cook and be absorbed into the potatoes, leaving only the oil for frying.

I mean, they look good and they smell really good, so let's vote an N9 to s and a 7.6 23.6 gives lemon potatoes our new overall leader, possibly a non-crispy potato, one of the best ways you could probably eat a potato . There's a new flavor that doesn't really go with the potatoes that I haven't tried before. The only thing that could take them up a notch is if they were crunchy, so skip to number 14 pom DET torn fondant potato, we've seen them everywhere but are they really as good as everyone says? Trim the ends of a large rusty potato, cut the potato in half should be 2 by 2 inch potato pieces, saw potatoes on both sides over medium high heat until you reduce the heat to medium, add a little butter without salt, some aromatics and the base for about 1 to 2 minutes and finally you will add a generous splash of high quality chicken broth, bring to a boil and the pan goes into the oven to cook for 20 to 25 minutes until no liquid remains .

Spoon a little butter on top of the potatoes and add some thinly sliced ​​scallions, maybe some flaked salt. of the most famous classics and now we rate a six a 6 and a 7.2 19.2 a I think it's a really great technique that has very good results depth of flavor texture yes, move on to a number 15 potato and a peepot, I don't know what This is the best way to cook a potato, but whatever, put some new potatoes in a parchment bag, add some butter, salt, some aromatics like time and rosemary, close that bad boy and place it in a medium oven for 30 to 40 minutes from the oven. and let's try the ratings come in a wo 1.5 to two and a 4.2 to 7.7what cam this was not a good potato but why is it a 4.2 cam?

The texture was okay and it was nice and creamy, but other than that, the skin. it was like it wasn't as crispy as you want from a potato, it was giving burnt paper bag vibes for no reason, this method is a little silly, you didn't really get much of the herbaceousness there from the herbs, so it's like yes, the herbs were killed. wow dad and Peep or how about dad and Peppe? No, sorry, it was stupid to go to the grill. We're just doing this very basic thing: a whole potato, rusty and oiled, lightly charred on the hot side of a grill and then moved to the cooler side of the grill.

Covered grill and cooked for 40 more minutes. We took it off the grill and tried it. It's not that good. It's a three, a four and a four. Total points of 11. It's an average bake. Potato, what developed when roasting it? The skin was burned. It's extremely difficult not to burn the skin and I thought, well, maybe a little Char would be nice in this, right? It's not really nice on the outside, but inside it's really good. soft and pleasant I would rather just eat a baked potato. The only thing I liked about this was the texture I got on the inside, other than it's a really mediocre large potato and we moved on to a pizza oven so obviously not everyone has a pizza oven.

But don't you want to know what it would be like if you ate a potato from the pizza oven? We eat a large pan in our pizza oven that has been preheated to about 600 fhe, so we add our oil to our pan and add our season of Russian potatoes. with salt and cook in the oven stirring occasionally for about 5 to 8 minutes, that's how fast it cooked, let's try it and the ratings were five to four and another four total 13 points so it was okay but maybe better in a pizza. Let's say here is a benefit to the pizza oven, the speed at which it cooks very quickly, if you just want a cooked and seasoned potato, cook it quickly, that's your method, move on to the next, direct charcoal cooking.

I want to wrap it in aluminum foil, put it directly on top, it cools down, but the problem. If you do that, it will burn. I have to create some kind of barrier to prevent this. I stick some skewers in to create a barrier between the aluminum foil and the potato so it doesn't burn. Place it directly over some hot coals. So I thought, what the hell are you doing, Josh? This is not a legitimate cooking method, so we use tandor instead. My fine rose gold tandor. This has to be one of the most expensive kitchen utensils I have, so it better deliver, so we skewered a large amount of potato on the tandor skewer, greased it, seasoned it, stuck it in there for about 30 minutes, turning it from time to time and now we tried one, two and a 2.5, a total of 5.5.

I can't say I'm happy with that. Wow score, one of the biggest losses for the tandor. This did not benefit at all from cooking like this. The outside was unnecessarily chewy, very bitter even if we hadn't burned it. I just think he was over those embers for so long. not nice I mean the inside was a bit lower than your average baked potato and the outside isn't really edible and doesn't taste good either, apparently vegetables just aren't for the tandor, a shocking winner for The Lemon Potatoes from roasted category, moving to boiled category, you guessed it, a boiled potato, do you really need information on this?

You take a large amount of potato, put it in boiling water, you can get it for 20 to 30 minutes or until fork. tender it's boring but it's there Beauty and simplicity, let's discover vickram A1 me a 3.8 and km three a humble 7.8 that's a bit much to give one I feel like listening to me if you could take a bite of a potato alone whole, that's how it would taste, It really is a below average potato, a boiled potato is clearly not the best way to eat a potato, but it is a good base, maybe if they were dressed up it would be better poached number 20, this is a butter poach, which seems unfair, but how good could it really be?

Place a large rusty potato in 2 pounds of melted unsalted butter and cook for anywhere from 40 minutes to 1 and a half hours, depending on how hot the potato season is and let's try the vicam next. with a two yo a four and cam a six total 12 this potato is really boring considering it was cooked in hot butter the butter just doesn't come out at all it just tastes like a baked potato and you're using so much butter to just get one baked potato I thought that this was kind of an upgrade to a baked potato and for me this was a little bit better because of that butter, you know, going to steamed number 21, which makes me sad, but why would you do that, but of course anyway?

Add one potato to a steamer basket placed over 1 liter of boiling water and gently steam for 40 minutes until fork-tender. Now let's rank the scores with vickram at 0. five Jesus, myself with a 3.2 and leva with one a total of 4.7, our lowest score yet and frankly, it's not a surprise. I think the biggest difference between this and boiling is that there was salt in the boiling water, so some of the salt soaked into the potato, so it tasted a little better. a pure potato like whatever you feel about a pure potato that's this the potato doesn't taste bad it's just super boring moving on to number 22 PM mash we have rice boiled potatoes and we're going to mulfy a whole pound of butter on that, once MiFi, you add a nice, generous mouthful of whole milk, season to taste with salt and immediately place it on a plate, it's smooth, it's delicious, but could I take the initiative?

Let's vote vicam to six H, it doesn't suit me. seven, wait and leave an eight total for 21, salty and buttery. Delicious and very soft potato, it really respects the potato, but it is very unique, it is an accompaniment, in my opinion it is not an independent dish and I do have the option between this and a puree. dad I'm going to choose a mashed potato. I am exactly the opposite. I would choose this over mashed potatoes 9.9 out of 10 times, okay, moving on to another classic Palm aligo aligot, same exact mashed pom recipes, but just before serving yourself. add a large amount of grated Grier cheese a little at a time until completely melted and you have a cheesy pulley potato.

Now let's rate Vick a five, a 6.7 and an 8.5 overall, 20.2 for me, I would only eat 3 to four tablespoons. It's really filling, really cheesy and it's nice for those couple of bites, but eating that much there's no way I can do that. It's an improved PM mash, so I improved my P mash score. I've never liked it so much. like mashed potatoes I like cheese and mashed potatoes, but I don't love it, so it's good, but it's not the king of mashed potatoes. Funny how classic PM mash beats this sometimes. There is beauty and simplicity in another classic potato salad that I love. potato salad, it's okay, you can yell at me all you want.

I'm stepping back from what I adore, so in a large bowl to mix cream, fresh mayonnaise, garlic, a little Dijon, a little lemon juice, salt and pepper and a little chopped parsley, all together and I have some potatoes Yukon Gold, boiled, cold, peeled and well cut into small pieces, fold them to be sure to taste them and season them with additional salt and now our potato salad ratings. I'm just kidding: five to seven and a total score of seven out of 19. I think this deserved a higher score. Vicam decided to be bad today. I love potato salad, honestly I'm very biased, it's just perfect.

You know, it's smooth, refreshing but also a little rich. It has many flavors, but I think that's the beauty of it. It's how simple it is, you know what mashed potatoes are like, you can keep eating and eating and you don't really realize how much you've eaten. I would say that with potato salad, you know how much you are eating just by the shape of it (okay, great, it's like three potatoes, are you doing math while you eat, but unlike many potato dishes we've tried today, you can't just finish all this and move on? Excuse me while you try it.

Vic, I'm wrong, number 25 SED, I mean, it's pretty basic. Put the potatoes in a vacuum bag. Aromatics. Salt. Put them in a 87 Celsius water bath for 1 to 1 and 1/2 hours. Take them out and serve. This is one of the. most precise ways to cook anything in the world, so it's bound to get pretty spicy, so vicam comes in with a zero, a two, and a three. I wonder if anything can go lower than this if it's something I don't want to finish chewing, it'll get a zero anyway, but this tastes like soap and from a texture standpoint it's no better than any other way of cooking a potato, it's just more time and effort, low and slow is not the answer.

Moving on to number 26, which is one of the most unusual ways I've ever seen a Colombian salt-crusted potato cooked in my entire life. Boil 2 pounds of small potatoes in heavily salted water. Once boiling, continue boiling and simmer for 15 to 20 minutes until all the liquid evaporates from the pan and a light salt crust forms around the potatoes. This looks like fun, let's try it and the ratings were four, five and six. 15 points, it's a cooked potato. Salty, I mean, it's not really that crazy, but they taste good. If you overseason a baked potato, you'll get the same result.

Funny, this actually topped baked salt with a salt crust, which doesn't make any sense, but we'll take it, bro. number 27 the slow cooker another device i have always hated add 2 pounds of fingerling potatoes 2 tablespoons of olive oil to your slow cooker season with salt mix and put on high for 3 to 4 hours you should be fine and now it's time for a taste test first one with one okay maybe not okay a two and two total score five we will never do that again just take a pan with a little oil and cook the potatoes normally don't put them in a slow cooker because it's just going to be garbage, you know, it's not as bad as the pickled ones, the potatoes are cooked through and that's the only thing instant mashed potatoes number 28 has going for it.

I hate every ounce of this. I have never in my life opened one of these bags before and thanks to you and my production team and all the editors that I know are watching this you made me do this. I'm not even going to describe it. You take stupid things, put them in a stupid container and add. hot water that's disgusting I know there are reasons why people use instant puree and I'm not judging you some of this hurts my soul anyway let's rate it a 3.5 a one and a three thank God this is not a total leader for 7.5 You know, your mouth waters right before you throw up.

What I really don't like about them is that they taste like margarine and not butter. I can appreciate a good mashed potato and I wouldn't say this is the worst, it's not the best. better, but for economic reasons, I think it is too high. I would say a lot of people have had this and had a good experience. If you're looking for something that's good, this is nowhere on the spectrum. Horrible, changing numbers. 29 one of the world's biggest hitters mashed potatoes, so boil the potatoes in lightly salted water once to make them tender, remove the drain to keep this fair.

We grind them by hand until they are as fine as possible and then we have a thick, melted butter milk mixture. cream with that on your mashed potatoes seasoned flavor with salt let's try the ratings come in an 8.5 to seven we can have a winner and a 7.5 23 points total it's creamy there's a depth of flavor I could eat this with my dinner five nights a week is versatile, you can add anything to it, it has an amazing texture and is just classic, this is one of my favorite potato dishes of all time, that means mashed potatoes win the Boiled category and I'm glad you know We deserve our last category to be the world's favorite way to cook a fry, starting with home fries, it's hardly a superficial fry, but we'll put it in the fry category.

Add some diced potatoes to a hot skillet generously greased at least just under a /4 inch of oil add seasonings of your choice cook constantly for a few minutes add a little butter mix once they are cooked through and browned nicely, we tested a 5.5, a five and a 6.5, a total of 17 points for a very Good, the dish tastes very good, you will never be disappointed, but it is only as good as the spices you put in it and that's it, it's above average because you will always get a good side dish, you can practically make homemade fries. with anything and it will always be the same I'm not going to waste time and repeat what you just said we're looking for the best potato method we have to be tough here moving on to number 31 Diner style hash browns one of my favorites, hopefully it's a winner , you have rinsed, grated rusty potatoes and it's very simple, you get a greased griddle, you heat it up to medium heat, you add a good stack to it and you just let it cook for 6 to 8 minutes once your bottom is gbd, but the part Bottom of potatoes is unpleasant and top is starting to cook, turnand cook on the other side until cooked through.

Now let's rank between six, six and eight for a total of 20 points. I can't complain, I want it. It was a bit higher, although of all the potato dishes on planet Earth, this one will truly be the winner. It's great for breakfast with some eggs and stuff, but that's about it. It's classic. It's great. It's a little above average. I do not know if. It was exactly amazing, but it took me to a place where you had a Ratatouille moment, yeah, that's beautiful. Stir-fry number 32. Have you ever thought about sautéing a potato, so we have a hot ride with vegetable oil once it starts to smoke, we add a volume. of new potatoes on the walk which have been cut in half and are simply sautéed, seasoning with salt to taste for 10 to 12 minutes.

They are soft and crispy. Now we are going to rate a 4.8, a 6.2 and a 7 in total 18 points the only thing I loved them These potatoes, what elevated them to this level was the uniqueness and pleasant flavor qualities they got from the walk and gave a certain flavor to these potatoes that no other technique has achieved so far. Justic the Skins I Don't know what I'm not getting these guys are getting. I've tried this a couple of times and I'm just trying to see if I can see the same thing and I really like the flavor so it's hard to move on to number 33, palom roasty.

This recipe can be found in the description found in our food video, so easy a college student could make it. They are actually very easy. Let's try it, and it got a rating of 6.5 to 7 and 7.5 overall, a doubling of 21 points. It's an easy dish, crispy on the outside but like voluptuous and moist on the inside maybe voluptuous is not the right word hey Siri what is voluptuous does it mean voluptuous does it mean a curvy and sexually attractive woman oh my god I don't know what I meant okay it's really well it's a very light airy crunchy seven on the outside which is what you want from the potato and then a very soft and buttery interior, extra points for being very easy to make, just a very well executed potato dish, it's very good cooked, that outside gets the crunch that you want and then you have that like a nice soft potato center that you hope to move on to the next batch of potato, probably one of the most famous fried potato cakes in the game, so we're going to go with this with lockas preformed that are a mixture of grated potato, onion, egg and panko. that's mixed together, formed into disks and then gently fried for about 1 to 2 minutes per side until gbd now let's rank so that the rating is left with a 5.5, a seven and an 8.5 total of 21, that's a tie with the palm roast, do you know honestly?

I think it's because it is a special dish but you also know that it has more aromatics and for me it is easier to eat. I think on their own they aren't as fun as they are with applesauce and sour cream toppings, that's a 10. but on their own it's like an onion flavored hash brown. I loved luos all my life as a child. I used to eat them plain, but there's something special about the technique. Behind these, to me, the onion man, that's really driving it, reminiscent of a kimchi pancake, so it's on to Palm making another old recipe, it's literally just a potato sho puff pastry dough, it's shoe dough mixed together. with rice, mashed potatoes, so we pick them up from that point and fry those bad boys until they fall apart.

They look like this, they are fragrant and our rating is 6.7, six and 6.5 overall, 19.2 is above average, it's good, honestly, very tasty. I will say that of any plate of fries, this is probably at the bottom for me. What I didn't enjoy is that you can really taste how oily it is and that takes away from the eating experience. It is a crispy and slightly airy fried potato. You really can't go wrong with that situation, but it may not blow your mind. takeaway moving on to croquet it's perfect to use leftover mashed potatoes but we'll see how good they really are so we have leftover potatoes that we roll into balls and raise into threes. step of the breading process in all-purpose flour, then beaten eggs and finally coated in breadcrumbs, covered and fried to a beautiful gbd, let's try our votes, they come with a 6.5 to 6 and a camera of 8.5 really likes croquettes with a total of 21 points, making it a three. -way tie with lacquers and roasts are iconic and they are good and they are crunchy and it is delicious and everything but I never order croquettes in a restaurant and I never crave them yes, they are good, I will eat one or two as it dries up your mouth , so that's something that goes against it, bread and you fry up mashed potatoes, that's great food on paper, sounds good, move on, ah, my old friend George Foreman and by the way, when I say old friend, bad, arch nemesis, I hate this thing, but I'll be honest, it's worked well in these videos, so we cut potatoes, greased them, seasoned them, put them in the George Foreman and let them do their thing, took them out and now let's go. 10 for a taste test and we ranked three, 3.5, three with a total of 9.5, finally, George Foreman, you know, George Foreman has surprised us in the past, this time, no, there's not much What to say about this other than George Foreman sometimes.

It works for some things. I'm surprised to say that the potatoes aren't one of them, they were just bad, very bad, but not the worst we've ever had. Next, Palm sule, another modified recipe from my book, you can buy it from the link in the description cut the potato extremely thin anywhere between an eighth or a six 16 of an inch, it has to be transparent enough to see your fingers through it, take two slices, spread one with cornstarch and then spread the other, optionally, with egg white, egg white. Not a necessity but helps with adhesion if this is your first time pressing, use a 5 ctim W ring to pierce small circles and fry at 350 F spraying frequently once they have stopped bubbling and reached gbd pop on a rack. to drain and season with salt, they are very good.

I think they're better to open and fill with a savory cream, but you know it's up to you to rate four, six and five, five, total score of 15, surprise, but it makes sense, it's kind. like a French fry it's funny it's not as good as a French fry technique wise it's above average but I think at the end of the day the flavor you get is just average that's where I ate it too and then I simply took away a point. Because it was very difficult and took a long time to prepare, it is a lot for a little, so we move on, we have four more potato dishes left, but each of these potato dishes has a chance to become the winner because they are possibly the most beloved potato dishes that exist. exist starting with number 39 fries, we have super thinly sliced ​​starchy potatoes that have been soaked in a light brine, dried and fried until very lightly browned, not just golden brown, so GD, once they stop from bubbling, take them out and drain them to make sure they are season immediately cross-rack generously with salt and now we vote an 8.5, an eight and a nine, a total of 25.5, resulting in a three-way tie In first place, a big jump overall for our leader, French fries are something addictive all over the world. world and loved by almost everyone on planet Earth for a reason and if it's made this well, damn it 8.5 for me because it's the base of so many other good chips like this solid basic salted potato chip, but it's super addictive, you could eat a thousand of them and if you can eat a thousand of something that's definitely a high score, this is one of the best fries I've ever had, moving up to number 40 battered seasoned fries inspired by Arby's curly fries , we have a potato cut into a frying shape, we immerse it in a seasoned dough and fry until it becomes one gbd.

I mean, they're so crispy I can hear them when I place them on the rack, season to taste with salt and sort, and did you guess what Cam's going to put in? As I'll try, you're going to be wrong. A five, a 7.5 and a surprisingly low 7.5. Yeah, wow, the predictions are crazy. I figured what the camera was going to write. It depends too much on the dough, not the potato. The crunch factor gives. it's this addictive quality, the crunch is amazing, you don't necessarily completely lose the potato, you basically just get the fried chicken version of a French fry, move on, we've got a big boy next, number 41, tater tots, listen, this one It's not your little one.

Honey, I tripped and stubbed my widow's toe. I have to go to the nurse's office. Primary school. Variety of frozen tater tots, these are Michelin Deluxe deep fried duck, but can they top all these potato dishes, so we have rusty potato that has been shredded with fare? duck fat, season it to taste with salt mixed with cornstarch and shape it into small ones, freeze them lightly and then immediately fry them frozen until gbd. I mean, look at these beauties, they just look crispy, season with salt while it's hot and let's try Jesus CHR. our first with a nine and an 8.5 oh man this is so close to our potato chip and cam comes in with a 9.5 a total of 27 points our new overall leader this raised the bar I don't know if a potato can be better than this it's like crunchy it's salty it's rich it has depth of flavor but it's not too rich the quality of the crunch although it's crazy there are many potato dishes we've had that need to be added a lot but it's pretty much all you need I want a potato, is here, this plate used to be full.

I've been eating this all day and I had to completely restrict myself to make sure there was something left on this plate by this time, probably one of the best potatoes I've ever had. I have eaten in my life. I'm moving on, but wait, there's only one dish that could potentially dethrone these number 42 fries, you don't need me to explain this to you, this recipe comes from my new cookbook, Texture Over Flavor, so I'll get on the line Here, we are taking this from the process where the fries are practically cooked, frozen and ready to finish, and will be fried in hot beef fat until delicious golden and crispy fries emerge, immediately season with salt and serve. while crispy and hot, let's try yes, an 8.2, an 8.5 and a 9 with a 25.7, where does that compare to our little ones?

So close that it means duck fat tater tots are our overall winner in the mashed potato chips category. The boiled category and lemon potatoes win the oven roasted category, so now we move on to our final challenge. We are going to combine these three potato dishes that create possibly one of the best potato dishes that has ever existed and now we are going to make. To make a Greek lemon tater tot with potato ranch, shred two large peeled potatoes on a coarse grater, to that you will add 1 and 1/2 tablespoons of kosher salt, about a pint of lemon juice, yes, it is lot 2 quarts of water and Bri for about 30 minutes, remove them from the brine and follow the same process as the small ones, but this time comfortable and aromatic of lemon peel forming the small frozen ones in our same pot of duck fat that has been laundry, so yeah.

You can keep it overnight and re-fry them in duck fat at 350°C or 175C until you have the most beautiful, crispy, tantalizing gbd I think I've ever seen from a tater tot transferred to a wire rack seasoned with salt and That It's your tater tot. We could serve it alone, but what about the mashed potato element? Potato R. In a medium saucepan, add two small Yukon Gold potatoes, cream of pey, milk, unsalted butter, two cloves garlic, bring to a boil and cook until fork tender. use an immersion blender and pate until as smooth as possible, finally transfer it to ainoa or fine mesh trainer, you know we want this extra fine, add some herbs like thyme, dill, a little wasure sauce, stir and it should look beautiful like this, serve it with your little ones. and now the final taste here is our potato ranch, which is the best potato bite I have ever had.

Lemon on the inside, everything you love about tater tot on the outside mixed with this ranch potato with mashed potato elements, everything really came together to make the best bite of potato take the best potato top you've ever eaten in your life make it with lemon make it herbaceous and then make ranch potato it's unreal it's all you want this is like the ideal balance right it's salty it's fatty it's ridiculously crunchy it has all the crunchy elements every element of what we liked about our plates of potato favorites today do you mind that there are tons of potato dishes that are delicious maybe this is the end of it maybe it's just one thing that What I do know is that this might be the best potato dish I've ever eaten in my life, but it's up to you to find out what it is.

That being said, if you enjoyed this video or learned something, leave a like, subscribe and I'll see you next time