Fondant Potatoes - Crusty Potatoes Roasted with Butter and Stock

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/233295/Fondant-Potatoes/

[@ChibiQilin]

Did you really just post this 11 hours ago? This video is like 6 years old!

[@CUATDSNY]

He’s updating it. Thanks for doing so, or it wouldn’t have shown up in my feed :)

[@MissDebra]

@@ChibiQilin You obviously just saw this video, so his repost worked, didn't it! Lol

[@jova7677]

@@MissDebra exactly! Lol

[@jova7677]

Thank you for this recipe, I can't wait to try it!

[@anakinsolo4496]

"I just get you close. The rest is up to you" is probably some of the best advice for cooking from video recipes.

[@fsemple]

That's what I tell my girlfriend all the time

[@MrLarryWatkins]

@@fsemple That's what I tell your girlfriend too. lol lol You walked into that one.

[@mauz791]

@@MrLarryWatkins lmao

[@Interdiction]

@@MrLarryWatkins He was watching from the wardrobe

[@bdsingletary]

This thread took a weird turn....

[@exceltraining]

a "knob" of butter is slightly bigger than an imperial devonshire slice but always less than a royal westinghouse cube

[@Trytocookthis]

😂 That totally explains it!

[@roberttaylor8906]

Indubitably!

[@sgtprestonoftheyukon2423]

In other words , about 4 smidges .

[@fflubadubb]

Chunk

[@Melodyloveshorses1]

WOW! That makes perfect sense! LMBOROTF! 😂

[@billpatenaude3624]

“...that’s you cooking. I just get you close. You have to figure out the rest.” THAT IS THE BEST, MOST HONEST ADVICE ON ANY COOKING VIDEO. 👍👍👍

[@SobridMusic]

I've made this dish a few times and it's delicious! Definitely add more chicken stock and let cook a little longer; the longer it cooks the more you get of that thyme/butter/ flavor and it's just so good! Thanks Chef John!

[@JoannaHammond]

Yeah, I'd normally put stock until halfway up the potatoes.

[@FemNeuroSurg1]

You sound so happy in your voiceover of you making these. I love it when a person enjoys the fruits of their labor.

[@351cleavland]

Its not a fruit; its a potato of his labor.

[@philsag]

Maybe he talks like that because he's dead inside

[@ronaldstrohm4378]

Stephanie Desiderio

[@attiumeyami417]

Stephanie Desiderio yeah lets just hope he dosent go to the point of chef Louis from "the little mermaide"

[@silvermediastudio]

Potatoes are vegetables, not fruit.

[@dannyhague1425]

Cooking these for Valentines Dinner tomorrow night... So excited to surprise my wife..

[@dannyhague1425]

Turned out excellent. Thanks

[@esquibelle]

Hi Danny ~ Did your partner enjoy the potatoes?

[@dannyhague1425]

esquibelle She loved them, had them with Fillet Mignon and zucchini

[@Ghhyuttgg]

Danny Hague did ya get some, distant family member?

[@JohnnyArtPavlou]

Extra points for making them heart-shaped

[@PaintingwithJane]

I found this video by accident while looking for stock images of potatoes. Well, now I know what I'm making for dinner! 😍

[@thehammurabichode7994]

"While looking for stock images of potatoes" *My kind of man*

[@angielamm1328]

Check out his Romanoff potatoes!! They are amazing!

[@thehammurabichode7994]

@@angielamm1328 Added to my playlist. Will be checking those out. 👍

[@عائلةسوسو-ك6ج]

ذات٤ ا٤م ٤مذ١ش٣

[@wnstrauss2259]

Amazing what a bit of chance luck can bring you on the internet!

[@itsJerryMe]

I've just made them. And I have to tell you, I've never thought that you can make potatoes so tasty. Except for French fries and chips, obviously. Thank you for the recipe. It's flawless.

[@MrYancakes]

This was one of the first foodwishes videos I watched, and ~2 years later I finally made them... I played it pretty fast and loose but they still came out delicious! Served with broccoli, garlic green beans and sour cream. Good enough to be a centre piece in a vegetarian meal :)

[@victormarin1322]

I'm not sure if you are aware but these are cooked with chicken stock so if your or your friends' diet does not allow for animal products do not use chicken stock. You can replace it with vegetable stock. I kind of want to try using mushroom stock but I am not sure if they well taste that great since the flavor of the potato and mushroom stock together might turn out too earthy.

[@MrYancakes]

Victor Marin I have only ever made them with veggie stock, in fact I've made these vegan and they're still phenomenal.

[@calonstanni]

That's why I even bothered to watch this. I thought... " I bet I could make this vegan!"

[@calonstanni]

"Or even better" try not being a close-mined douche.

[@MrYancakes]

calonstanni haha, right? Like... I wouldn't trick my vegan friends into eating animal product because I'm not a shitty friend.

[@CENTURION-xs6ky]

Forget the mouthwatering food you showcase, you have a most wonderful voice and manner and I love coming across these old gems and giving them a whirl also chuckling at your dry wit. Bravo old chap! Best of Britain to you.. on this cold miserable morning, I know what my family will be eating later. Thanks to you.

[@Winnie-2609]

This is my first ever Chef John recipe which got me started watching Chef John seven years ago! Still good.

[@leilamars3370]

"I just get you close, you got to figure out the rest" -- LOVE THIS!

[@186bingo]

Leila Mars why am I going “that’s what she said”?? I’ll show myself the door.

[@samuski36]

Doing my first attempt at these right now, except I had no thyme so I used rosemary and sage...OMG it smells so good!

[@silvermediastudio]

You just literally caused WWIII.

[@ladyofcuriousvirtue]

Honestly after trying both I feel like rosemary is better than thyme for this recipe but that’s just imo

[@genewickersham4593]

Rosemary and potatoes go together like Martha Stewart and Snoop Dogg.

[@fhhfgj]

Hey Chef John I think you are personally responsible for bringing this dish back out of the 1800s it is delicious. Thank you!

[@gigig2492]

I made these last night. They are fabulous! Thank you so much! Funny enough, my husband saw them in the oven and said "those scallops are huge!" Haha!

[@ladymariposa1720]

I've made this several times, and I just wanted to say that I love your videos. They are the right level of easy to follow but not so dumbed down that the dishes aren't very good. Just about everything I've made from your videos has come out well.

[@ddd3240]

Have made this several times with minor variations each time. My wife thinks I am a culinary genius. Thanks for the recipe.

[@dreamingrightnow1174]

What?! You aren't tellling us your variations? Does one of them save the skin? Please share.

[@tomsmith2735]

This is the first recipe I watched by CJ many years ago and I've been a fan ever since. Always informative, clever and fun. And I too, came back to make sure I've been doing it right. Thanks Chef John!

[@madduck2323]

Tom Smith Yup, that's how he got me, too!! I'm making these tonite!! 😁

[@myxamazingness]

I adore this guys voice & personality he makes me feel like I can cook any recipe 😫💜

[@tripaffleck]

for the last 5 years i've been using your recipe for Fondant Potatoes at every holiday season potluck; these potatoes received their own Thank You card.

[@roxanewelsh9877]

They practically make themselves, these would be lovely with a prime rib, with pan dripping thickened just a bit, and drizzled over.....WINNER !!!

[@AhNee]

Thickened, or just reduced?

[@enbardis]

Oh mama...maybe some candied carrots or a vegetable medley? Oh I bet you roasted some veggies with the prime rib...giving that fonde at the bottom some extra flavor. Deglaze with a little wine? Maybe finish it with some butter? Ohhhhhhh baby someone is doing it right...

[@mizfaith777]

Husband made these following your recipes twice. We are so obsessed. They turned out perfect each time. Thanks chef John!

[@spencerkieft6021]

I'm tempted to make them big cubes so I can brown all 6 sides.

[@madisonwilliams7592]

You have given me great ideas

[@garyhall9729]

do it and record it!

[@YouTube4me]

good idea!

[@robertmencl9169]

oh yeah!

[@Patricia-ic4ee]

Wow will try these , look so good. dylan foley

[@zaar93]

I made this tonight with salmon. This was the third time I did this recipe, I believe, and third time was the charm. It was amazing this time. I got the crisp, the creamy potato, and the flavour of the seasoning and stock. It was all perfect! Thank you! 😊

[@hillofbeans2692]

I made these as a side dish for dinner tonight and impressed my whole family. They turned out as yummy as they look!

[@giorgi6762]

Hats off to yu chef, when everybody in the culinary world is going for the shock appeal, your methods are grounded and respected!

[@robthomas7392]

Made these for the wife and I tonight. Served up with lemon-fill glazed baked haddock and steamed string beans. The taters were excellent. I served em up with a little dollop of chivey sour cream on top of each one.

[@maddyalvarez591]

sounds delish hope u guys enjoyed

[@tysvlogs5838]

Rob Thomas RANDY MARSH! BAH! SHARON! And in top I'm just going to add a little bit of cream fraiche... Ooo yeah... F yeah

[@Coco-buns]

This guy sounds so upbeat and happy! I like that. I am no chef, but he made this recipe simple and easy. Thank you!

[@northernmistress2270]

I made this for dinner last night, and my family loved them. 💕🇨🇦

[@shepopop]

In my homeland , we add bacon , shallots , parsley , a fresh salad with dressing goes well with this , Miam

[@dulcineasintoboso6197]

¡Ay, ay, ay! My mouth is melting.

[@Claudeen10]

Dulcinea sin Toboso

[@nikkid4890]

shepopop Sounds delicious!

[@nopushbutton]

morocco?

[@monstercommenter9587]

In my home country we add a stick of butter, a lb of bacon (fried crispy and chopped up), a 1/4 cup of flour, 5 cups of milk and salt and pepper.

[@jeffmorse645]

Looks really easy. As potato loving as Americans are I have no idea why we haven't adopted this method. This is the first I've ever heard of them.

[@matrusel100]

Urrcreavesh good things take time.

[@tristanbarnaby6644]

it takes more than a couple of minutes! most Americans have such a short attention span that they give up!!

[@Tsamokie]

" you can never have enough potato recipes". Chef John, you my kind of guy. I am part Irish and I do so love potatoes and it is my favorite veggy side for fish.

[@niveusmaxum2535]

Just made these with New York strip and roasted asparagus, perfect!

[@XxAlexanderProxx]

Niveus Maxum sounds like my next dinner. Thanks.

[@dianet1659]

Yum

[@emilygraham1153]

Niveus Maxum Hi there. Could you tell me what New York strip is? I"m Australua and never heard of this. Emily Liberty

[@jimmorton2213]

Her you are... kzbin.info/www/bejne/iZinXnSsq7aoe9k Plus, there are many and varying recipes for it on KZbin.

[@lkrause74]

YUM!

[@rebeccakahrs7290]

Hi Chef John, Thank you for taking the time to film these wonderful recipes and for sharing. I so appreciate all the time it takes out of your schedule to do this. I also understand because I have taught fine art workshops for years and paint colors are like recipes and preparing for a demo takes so much time. If people would take the time to watch...take notes and learn a little on their own they would appreciate all that goes into doing these recipes....it’s not just a few hours....it’s a combination of many years of learning to be a chef....tricks of the trade and trial and errors. Thanks to your help and guidance a lot of that is eliminated for us making the process quicker and worry free. I’m learning to be a better cook and enjoying the process because of you. Please keep sharing!

[@user-ip5uw2so5b]

These were delicious, I made this recipe some time ago but came back to find it again. Just beautiful!

[@steveowen7475]

The best commentary ever the lilt the rise and fall of this man's voice ..... absolute gem...... unique and everything you see works

[@jb7mil]

His voice makes it light and fun! Awesome recipe!

[@reybreneaux5331]

I love his voice. His enthusiasm makes me feel excited about cooking

[@andrewknaff9220]

I’m making these for the first time tonight. They are in the oven and looking good so far. Fingers crossed 🤞.

[@dougdegraff5892]

My wife is from England and has for all her life been a roast potato fan. She just made your Fondant Recipe and loved it.. thanks for sharing.

[@kkeungi5955]

Gonna make this tomorrow! Also thank you for being such an inspiration. I graduated culinary school last year and am now starting my first foray into fine dining by working at a Michelin starred restaurant. I love looking up your videos when I'm in a rut or need some fresh perspective. Thank you for all that you do.

[@susanfarley6433]

I like potatoes cooked in bacon grease with salt, black pepper, red pepper, and garlic. Cooked until crispy on outside and soft in middle. Never tried frying them and then baking them with stock. That's like another dimension of flavor. That's kust making me hungry!

[@wowfood7105]

As a brit, and somebody who enjoys cooking I'd like to offer some small wisdom. 1: The butter. Use unsalted when it comes to frying, also when you add it, remove the excess oil, but leave a little in there. That little bit will stop the butter from burning. 2: Experiment with your own seasonings. Very it by what you're serving this with. If you're serving these with lamb, use rosemary garlic. Thyme goes well with chicken dishes. But experiment, find what works for you.

[@WOOFDAYOOF]

""As a brit"

[@jaseth1337]

+wowfood Oil does not prevent butter from browning or burning. Butter browns because it contains milk solids. To avoid this, use clarified butter/ghee.

[@BruceBoschek]

That is not correct. Try it some time for yourself. No dogma needed.

[@patsycav]

Also, grapeseed oil and coconut oil are better than vegetable oil. Canola oil should be banned. Do the research and find out why.

[@larrymasterspowerbuildingc4477]

wowfood dill with the potatoes when making salmon... Oh yes... Thank you for the extra tips.

[@bleutitanium6513]

I have made these several times and Love Them !! I've had friends tell me that these are better than regular baked potatoes !! You have to try them ! Great for trying to impress guests !

[@ProfessorBear510]

Made these tonight. They are my new favorite thing! I love them so much! Made me look so good in front of the in-laws. Thank you!

[@shannaedwards2702]

I love how you sing your recipes .. ❤

[@nranderson778]

Be still, my carb loving heart.

[@tallblonde1976]

Wow I've never heard of these! They look delicious.

[@mymikecooks9268]

I love making these for clients - most of them have never seen or heard of them and are amazed by the texture and creaminess of them. Plus they look very elegant when plating them.

[@ryankauffman1078]

This is an amazing recipe and very easy to follow. Mine turned out fantastic. Thank you, Chef!

[@ihatekpeng]

This guy talks like a rollercoaster.

[@farfromirrational]

Ken Peng omg it was driving me crazy but your comment has relieved it! haha so accurate

[@rah62]

My lord... I couldn't make it until the end. It was so irritating! Whatever he's on, he needs to either increase or decrease his dosage.

[@bobcarson4847]

he is a good cook

[@brenbiancalana]

You people are good people.

[@DanielBrownsan]

I know what you mean becaUSE SOMETIMES HE SPEEDS UP AND GETS LOUDer.... and.... then.... not. (I do a lot of voiceover work and sometimes have to use other people who don't do it at all and I have to coach them. He kinda sounds like someone coached him on one segment of a video, and he just ran with ONLY that feedback.) Criticism aside, I can hardly fault him. I STRUGGLE to sound enthusiastic in videos. Just when you THINK you're giving it your all, you hear the playback and think, "I might be dead".

[@MossyMozart]

These potatoes look wonderful. Will make them tomorrow night.

[@flydye45]

Thank you for your work. Your style of teaching really has changed my cooking style. No, I do not religiously follow your work, but you are the base from which I personalize the recipes.

[@Throefly]

Dude, my wife is going to love these, and I love how simple this is to make. :D

[@acm1101]

Great as always Chef John. Your titles, commentaries and voiceovers crack me up. Keep up the great work and ignore the naysayers.

[@Midorikonokami]

'why would they just make that up?' - i love you.

[@ginadisbrow9324]

As an 'old school', mama-taught, true southern cook, Paula Deen's recipes comes the closest to matching my personal style in the kitchen. However, I've discovered that, if and when I want to experiment, elevate, and broaden my usual culinary repertoire, I believe I have found my gold mine in John and Food Wishes. His recipes most closely match my tastes and cooking expertise level, and his narrations are very easy on the ears and entertaining. As for this particular recipe of Fondant Potatoes, I'd never heard of this recipe until I asked my precious loving brother to suggest a dish for me to cook for him. I'm going to try my best to make them look and taste as good as John's. Please keep up the good work, and thank you, John!

[@prankgirl9112]

"And why would they just make that up?" That line had me LOLing 😂😂😂. Make more vids with this guy please!!

[@loristrout4741]

Click on the name to find his page

[@loristrout4741]

I stopped counting after 800 videos

[@prankgirl9112]

@@loristrout4741 Different host tho, right?

[@Prissycat22]

Looks so good and I like him ! Don’t knock the way he talks he seems so nice

[@ursafan40]

Great recipes. His speaking cadence reminds of a high school geometry teacher I had. Very effective for keeping your attention. I love his vids

[@littlerockbeltone1653]

I just made these with his other recipe for Grilled Greek Chicken and wow these are the best potatoes I've ever had, phenomenal! Thanks for all you do Chef John.

[@user-qh1vn5hj7v]

Chef John narrates his videos like he watched to much Price Is Right growing up

[@greeneyedtrixie]

yes, see the above comment.

[@2listening1]

4:53 "There'd be like a whole scene...!" You're a chef AND a playwright, John! ;)

[@Nidhi23111983]

I love the way you sing while talking!!!

[@robinwavestou5526]

My family loved loved these. Thank you for sharing your art with us Chef John. They were without question the centerpiece of the meal.

[@Sadin15]

LOL ask a British friend what's a knob of butter... Good one Chef John

[@jenniferlawrencefan8]

I dont understand...? Xdd

[@NoOne-nv5gb]

That's not a joke we actually call it a knob of butter

[@NoOne-nv5gb]

***** still call it a door knob or door handle

[@BlargGargle]

Just eyeing it, looks to be around 3 tbsp

[@ironvalens]

***** a turning plankhandle

[@BertoBoyd]

Making this tomorrow. Cool recipe and hilarious voice changing like he’s talking to a baby or a dog

[@sandygreen2707]

"Probably cause it had more than one step, Americans have a never embraced it" lmao was that shade?

[@Ookamikage13]

So much shade it's hilarious and I'm American too.

[@FantasyBlue26]

Americans offended?

[@ladytulip]

Nah :)

[@spoonsmith9506]

We embraced saving your asses from fascism! LoL. Just teasing! Cheers!

[@faraz-i3x]

Oh, the irony in this one...

[@mrhappyhap]

Thank you for sharing this! My family now asks for potatoes this way. And I usually have to come back by the video to refresh little specifics. I've made them a dozen times and they're always great. Thank you

[@aliadizzle]

I like how this guy sings everything he says, haha.

[@serolfrydur]

i was just thinking that!!!!

[@limbo74]

I hate it...first and last video of this guy I see...

[@ytsas45488]

+Andrea Lmb Generally, his videos tend to resonate with happier people.

[@limbo74]

***** Are you implying I'm not happy?

[@howdydocowgirlcowgirl181]

Andrea Lmb buh-bye

[@seamusronan8199]

Hi this is my first time finding your channel but you have an awesome personality and just earned yourself another sub!

[@pex1111]

As an american this cracked me up. "It has more than one step, Americans never really embraced it." There is a lot said in that little sentence 😂

[@anneclark1330]

RIGHT THIS MINUTE!!!😂

[@-8_8-]

Totally agree. However, we both made this dish, right?

[@pex1111]

@@-8_8- I haven't. I've been on a homemade pizza craze lately. Your typical neapolitan style. I'll never buy store pizza again. Ever.

[@bamboozled7776]

made this for my family last night but added 1 clove of smashed garlic w the butter and thyme. turned out delicious. definitely gonna make these more often! thank you!

[@fuse9]

Chef John, you're the best! huge fan. And thanks to you I'll never make my own ketchup. Especially since I can watch you do it. But my own dijon, oooooo yeah

[@jscomp9529]

I love how you sing your recipes .. ❤

[@Thyme4ma]

How could you anyone not “like” this?

[@jz400]

They are Evil.

[@samore11]

idk, maybe people who are on a low carb diet

[@greenfire6545]

I just love you your potatoes your sense of humour and your knobs of butter. Thank you. Love from South Africa.

[@rogermcdonald126]

Just did these for lunch. Totally delicious.

[@walteranderson7676]

Love the statement: That's you cooking. i just get you close, you gotta figure out the rest!

[@tabbyroberts6242]

"I like my food pretty."

[@trayc8495]

As a long time fan of this potato recipe, we kicked it up this year by adding rosemary, shiitake mushrooms and Parmesan cheese. Took a great dish straight out of this world! Thanks again!

[@mud2479]

I'm an europerv aristocrat and I approve this recipe.

[@NicksDomain101]

Your voice just starts out low and finishes high all the time haha

[@Kihidokid]

NicksDomain101 watxh his old videos

[@nuancematters]

Yes. It's very annoying. I quit watching because of it.

[@davidholt2335]

and yet here you are.

[@nuancematters]

I quit watching during this episode. His voice is just too annoying. I wonder how deliberate it is -- is he trying to sound 'different' or something? He just sounds like an idiot.

[@davidholt2335]

I believe it is deliberate. It sets him apart. Mayme in a good way or maybe not.

[@Gp1769doesbo2]

Guys!!! This butter be good. I don't want to waste my thyme here.

[@natalielane1119]

+RUSH_Interjects Haha, that's punny!! :)

[@JamesSmith-to3hy]

+Natalie Lane it's spelt Phunny

[@natalielane1119]

James Smith​​ No it's not. adjective pun·ny \ Definition of punny pun·ni·er. pun·ni·est : constituting or involving a pun 

[@toxic7829]

+Natalie Lane Punny + Funny = Phunny

[@natalielane1119]

I wrote punny with the intentions of it sounding like it starts with a P, not an F.

[@brynjarthewarrior2680]

I cooked these fondant potatoes a couple of nights ago. I followed the instructions of Chef John as he outlined. These potatoes turned out perfect. They were very soft on the inside and the outside was golden brown and crunchy. I'm definitely tired of the same old mash potatoes I cook and I am adding this recipe to my collection. I will be making these more often. Thank you Chef John for taking the potato to a whole new level.

[@Billbobaker]

I really did think this was giant scallops at first.

[@jillanderson2596]

Bill Baker LOL I think that’s why all the dislikes 😉 I think they look yummy!!!!

[@e.theresebradley5966]

Bill Baker Lol

[@jdubz1290]

TRUE scalloped potatoes haha

[@jumperlaurel]

I'm making this tonight at midnight, everything is prepped I just have too much to do between now and then it looks like work and I know after I eat these potatoes I'm going to sleep like a baby

[@pressstarttobegin503]

Probably be really good with scallops, maybe with a spritz of lemon juice and a side of roasted green beans?

[@anonamoose2229]

" And why would they just make that up?!" So funny!

[@esmeesme7666]

Oh WOW!!!❤️❤️❤️ These looks sooo good that I would have them every day!! I just passed this on to my husband whole loves new ideas for cooking!!❤️

[@jim1120]

These are fantastic! I made them for the two of us to go along a beautiful dry aged top sirloin and wedge salad and they were the perfect side. Thanks Chef!

[@musiclover148]

Always happy for another way to eat butter. They DO look like giant scallops, by the way.

[@DG-iw7lw]

Butter and potatoes, how could you go wrong?

[@UltraYoloGamer]

I guess you could say that those potatoes are edgy

[@meowl_lover]

👏👏👏👏

[@PaulOConnellthePOW]

good one

[@uwuppa]

Isn’t everything with an edge edgy then? The joke doesn’t really make sense because the potatoes don’t have any correlation with edginess besides the physical sense.

[@brieflyflesh4917]

Impfinity Damn...way to kill a joke keyboard warrior

[@tauceti8341]

Ingredients for 6 fondant potatoes: (from website) 2 tbsp vegetable oil 3 large russet potatoes (other varieties will not work as well) salt and pepper to taste a knob of butter (a 2 or 3 tablespoon size chunk) 4 thyme sprigs 1/2 cup chicken broth or stock, more if needed *Roast at 425 F until tender, about 30 minutes

[@treasurehunteruk9718]

What is half a cup? Pints or litres needed.

[@tiawilliams5690]

1/2 cup is 4 ounces or 1/4 of a pint. You'll have to refer to Google to convert that to metric if need be.

[@whoijacket]

Treasure Hunter UK Approx. 125 ml.

[@neverclearone]

@@treasurehunteruk9718 Google is a wonderful tool, try it. : p

[@treasurehunteruk9718]

@@neverclearone Trouble is, it's not always accurate and opinions differ …………. . Grams and ounces, are just that - exact measurements.

[@Bill-tz3wg]

Brilliant choice of recipes to share. Easy enough for anyone to prepare. Different enough that it's something new to many/most. It's simple enough to make anytime but interesting enough to put on the table with dinner for a special occasion.

[@ogChaaka]

ME: I need to get up at 5:00 am Also me: Just one more Food Wishes video...

[@greimalkin]

can you please make more playlists like one that has all your potato recipes

[@padinja89]

greimalkin I agree!

[@bacontrees]

Who can not like this? Seriously.

[@peternikolov8284]

Ive been watching you since i was a young teen, now im 23 on the 8th of december, thank you so much for your genuine energy & lovely commentary! ❤️

[@marcuscole4394]

I would have fried or baked the left over sliced parts. They'd make nice crispy, salted bites.

[@abitateach]

I wondered what other viewers thought about those left overs. Thanks!

[@opticsrus9981]

I know this post is old by youtube standards, but thank you for this potato idea. I going to apple core the center & add a slice of bacon with jalapeno jack cheese to mine. Yum

[@adriennhajdu6583]

Sean Soubiea How did it turn out? :)

[@Daniel-jo2mc]

The French roll in their graves !! ha !

[@Zaluskowsky]

Seagulls! Stop it now! .. i didnt even tried the Original and all these "i do." "in my country.." ideas sound AWESOME .

[@clairechapin6901]

Great, thanks. Love your voice.

[@patsycav]

Optics R US... would you be able to fit the bacon and cheese in the center? Please elaborate...it sounds so good. I like my bacon crispy. How would you do it? I love potatoes, like this basic recipe, also your way of tweaking it. Maybe you should do a video.

[@ignaciopadilla5150]

I just made mine with your recipe and ....Dang they are so creamy inside. I love it and thank you for sharing your knowledge