THE ULTIMATE POTATO SKINS BATTLE

In just a moment these guys are going to compete against each other and there are brownie points on the line. This is what the board looks like. Jamie is eating berries, baked

potato

and we haven't even gotten to the intro yet, you're kidding, so that's it. There's still play to be done and this week the report is tight, it's a loaded

battle

of

potato

skins

, let's get started, so let's get to the

skins

or what would you like the backing track to provide? You know, the cool thing is vittatus brown bats and you know what it is. also cool, the burger guy i'm making loaded this into patatas bravas burgers.

He starts by making my spicy soy sauce gone, so I'm going to make what looks like a pretty standard tomato sauce, we'll take it to the next level. some chillies and a splash of umami or some anchovies. I'm making a full roast dinner but I'm going to focus on the best part of the roast dinner, the beautiful crispy skinless roast potatoes and for the whole dinner Bruce, within them the best thing about a roast potato is the crispy outside to get that little tip for you with respect and polenta now, what am I going to do, then I take my Plate, I peel them off and then I cover the skin, all uphill with goodness and olive oil that way.

By increasing the surface area, my potatoes are even crispier. I really like the juxtaposition between the crispy outside of a roast potato and the fluffy middle and I think the fluffy middle is kind of what really makes it, yes, but what happens if you replace it? half the puppy with steak I recently discovered a new social media platform and you heard about it here first on Pinterest, so I'm going to make something especially designed for that new social media platform. The potato skin roses come with an amazing red sauce and green sauce, both are amazing, assembling them will be tricky but if I do it right the flavors and delicate construction should win this

battle

so the first step for me is to cut these potatoes lengthwise, take out half, cut the skin lengthwise again and then I'm going to toss them in butter, onion, granules, oregano, salt, pepper and then some cheese grits. um, let's talk about fur.

I'm going to take my skins and use them as boom boom skins. Yes, they will become my hamburger bun. To do that we're going to hold them up, we're going to put some smoked paprika around them to give it that Spanish style, we're going to add some sesame seeds on top to make them look like buns, we're going to bake them and then I'm going to fill them with some cheese, manchego, cheddar and a little chorizo. Wow, I have some beautiful rainbow carrots to go and now it's time to focus on my favorite part of this first little one, a very simple butter that is the eggs. milk and flour in a bowl, whisk them together and then you'll want to focus on your molds.

These are Darriel molds. Darriel molds. Didn't they sing that colorblind song? That's Darius, right? It's a very, very nice joke. Factor x 2003, UK fashion expert Ella's Pop Pop Stars are definitive, you want to fill them with a teaspoon of beautiful shipping whistle and put them in an oven and heat them completely once they are nice and hot, take them out of the oven and put them in on your plate up to a third of its capacity and then put them back. and it will rise beautifully to the top of the plate, so Mike, go for a crown with skins, fat skins, Jay, quick sets or just big bones, okay, the next thing I have to do is put a little smoked paprika over everything the skin of my parents.

I need to take a good look at each other because he's leading. I don't understand why he's disabled, right? So no, you know, I mean, he's at a disadvantage, he's at a disadvantage, this is the state of the game we're in. that Ebers has such low expectations when all you have to do is create something that's an idiot and be on the bridge, well I have a strong point, okay, this is where it all starts immediately. Doug, are your keys about to go in the oven, but before I do that, I focus on a statement that covers oil and salt, pepper and I put it in a pan to fry on both sides and then I deduct the rest while it rests when I start making a really quick and easy butter sauce to get the flavor. he might be in there I'm afraid I might have forgotten about the flavor at the last minute and now I'm afraid of overcooking the steak M come on get in there flavor too late flavors gone mate waivers gauntlets practice bags he's out of there Mr. and the lady taste of divorce, they left here I really hope Pincus dies still without flour, then with my meat broth, you know, this big little bit, look, now I'm panicking mustard baaz, there's a chance I have some flavor left over G woman Now my next step is to grease my cans with the remaining butter.

Where exactly did your butter go? You ate it then. I haven't eaten your butter. Can I have a digit? Your butter, one digit, but you can take double digits, pig, now I need. I cover the bottom with the rest of the potato centers, mash it up to create the base for my roses, line up four overlapping each other and then we roll them up and then I keep one of those and one of these on the outside and what you can hear now it's the sound of two people realizing they just lost the battle let me take you to Burger Time welcome to Burger town now I'm going for a slightly different burger this burger for my Spanish inspired dish will be a Swedish meatball recipe yes I know , but it's a little daddy too, it just has a little bit of Teresa in there, but queen, it also has pork, it has beef, it has breadcrumbs, episodes with double cream, it's amazing, you know?

Do you remember when this happened? Oh yes, yes, the burrito is going to have a simple traditional paella base, so we're going to top that off with the red wine-battered chicken and chorizo ​​flavors. Oh, and then this happened, yeah, so if you destroy a nation's plate and that makes the media, hey, do it again, do you get burned? Your carrots are my gum mechanics. The thing is, they are supposed to be rainbow carrots, but they all have the same color map. Yeah, you might have to put some fries in there, so hey, stop, no, I'm just. saying if you have fries please oh no no no to be fair I think there is more flavor here than in several dishes it looks good so my red sauce is essentially a tomato sauce but it has Some surprising touches, it has things like chicken. broth and it has that's chicken broth and the chicken broth makes it taste really good it's a basil boom now the important thing is you want a nice slow it has to be smooth you had your chance in the blender and then pour a bowl oh that's it better than man, where can you put it in Pensacola meet our new one of the favorite parts patatas bravas is the IOT that accompanies it some people call it ollie but they are wrong everything is mayonnaise Dijon mustard garlic well done where do you put the lid Why do you think that I removed the cover?

Because you are a naughty little sausage and you would have made him happy now. Yes, I think I could say toes. I have wanted to make this green sauce. Washed green sauce is essentially basil. water with parsley cream and spinach Tiki squeeze a lemon just to increase my chances, obviously the berries left their current pan out, but they look pretty tasty, so I'm going to fry my pancetta in one of their juices. I feel the pressure, you know what? of the closest ones we haven't even tried them yet three browns I think it's part of the territory with potatoes I'm going to start this ending it looks great I mean even before I cut it it looks like a path let me go for a little bit of green, a little bit of red and a little bit of pancetta, I have to say it's great, it's really great, when you cut it and shape it that way you get a lot of crunchy pieces and you get the nice nation of cheese, you have a lot of garlic, but the freshness of the basil is smart, so that from the beginning this looks like it belongs on the rustic oak table of a gastropub with a fire roaring in the corner and that's attractive, that goal was to be cut. it creates a style but no it won't go away Jay Owen really I'm writing to you do that oh it's dripping onto its own plate actually it's a good sauce because it could enhance it into a light fluffy Yorkshire that's crunchy on the edges, an amazing steak and then the loaded skin that we're judging here and that's a particularly well loaded skin that you couldn't have loaded much more on and it all tastes great and now this is equally clever as it looks like something that shouldn't I know it looks like a rose, this looks like a hamburger, but you've got the sesame seeds, you've got the hamburger, oh my gosh, okay, so the bottom line is load the potato skin, this is a double potato skin load interspersed with a lot of Spanish Nidos, oh my goodness, I tried some, that sauce is lukewarm, I may have caught the spicy smoked paprika by accident, but oh, it has a reaction, that's what you want to do conceptually, that's it delicious, it's very clever, the sesame seeds with the cheese and the skin-on chorizo ​​and then a burger in the middle, hey, Olli and ketchup, amazing, however Jamie fought with the chili and I think it's worth it shame this week.

Bradley's point goes to the dish that I think had the most intense skin. the table belongs in the pub it tastes delicious it's this one he loves Roach's dinner in a skin I agree with them of course you do this week and this week he doesn't it's not up to me although you guys get a vote too so let them verify. the poll on YouTube and like Mike Barry or Jamie, depending on your choice, I happen to be back late. I'm definitely not going to lose, that's the main no, but it turns out there's too much flavor.

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