French Fries all'Assassina | Food Wishes

[@dougthatcher3521]

"It's not optional but it's not mandatory!" Gotta love it!

[@septembersurprise5178]

Bifurcation: branching of an ancestral line into two equal diverging branches. Yes, Yes, but how does it taste ?

[@jazzman782000]

You know you’ve been a fan of this channel when this phrase makes perfect sense to you.

[@curtis8080]

​@@NOSUBSCRIBERSWANTED that's because some times idiots have to be told what's best for everyone else. Because they're morons.

[@fl260]

What's funny is that I've been following you for years, and now I'm a chef myself in a little rustic countryside restaurant. So far the biggest thing I learned: cooking food at home is very different than cooking food for people in a restaurant context. And also that it's extremely rewarding to cook food for people and they like it so much that they become addicted and always come back.

[@hestergreen2031]

That’s awesome.

[@marikalathem813]

Congratulations! So wonderful for you👏🏼👏🏼👏🏼

[@samanthaqiu3416]

awesome journey

[@juliac6256]

i like cooking for people but i get so anxious that it won’t be good and people won’t like it, even if they say its great

[@myjewelry4u]

Amazing! Congratulations to you 🎉

[@pezboy715]

You wanna know why CJ continues to be the godfather of all of cooking YT? This is why. Other creators: “I made the BEST XXX of YOUR LIFE!!!” CJ: “I used a classic pasta technique on frozen French fries.” PLEASE never change, Chef John. You’re the realest.

[@corey1845]

This is exactly the reason why i watch CJ and nobody else. When a video starts completely over the top, super quick cuts, loud music, annoying editing overall or everything is just ASMR-relax calm. either way, i hate it. CJ is straight forward, honest and authentic. And is so for a decade now. Thats the consistency i need from a youtuber.

[@HarryisI]

Foodie KZbin is so full of those and "You're doing X wrong." sorts of video titles, it's draining. Chef John is one of the genuine OGs, and I love that he's never done anything to chase that algorithm

[@colekter5940]

Imma just go ahead and let you guys find Chef Jean-Pierre. All the line-cooks turned KZbinrs can get lost. John and Jean-Pierre is all we need.

[@corey1845]

@@colekter5940 CJP also is a good recommendation but CJ is numero uno. But i enjoy both.

[@lawrencebutler7016]

Amen

[@paulmarynissen]

Ok, you’ve inspired me to riff on this and use gochugang and gochugaru, garlic, ginger, shallots and sesame oil

[@nikiichan]

DO IT!!!! that sounds delicious🤤

[@moritzscherner5618]

it just makes sense!

[@paulmarynissen]

OMFG! Didn’t have any shallots but red onion substituted, was incredibly flavourful and delicious. Added sesame seeds as well as the oil. It was truly mouthwatering.

[@terranceaskew3165]

As Chef John would say: "Hey, that's just you cooking"

[@Greyhawksci]

🤯 yooooo that sounds amazing. gonna have to try that

[@omiomiomi]

The thick sauce baked onto the potato is ingenious. Will try this as soon as possible

[@vbdao]

"If you want these to be great, you have to grate," Chef John. Never have wiser words been spoken.

[@YoderJosh]

If you want these to be really great, you have to really Grate

[@mon6745]

I know everyone thinks the brilliance is in combining the recipie, but the brilliance is that almost everything is already in the pantry/freezer

[@tjs114]

The tubes of tomato paste are usually 300 percent more expensive than the little cans. Since people rarely use up the can, simply make tablespoon blobs on some wax paper and freeze the paste blobs. Then transfer them to a freezer bag and simply keep them frozen. A tablespoon blob will thaw in about 10 minutes.

[@ritterkeks]

They are more expensive because the paste is more concentrated- so you get more tomato flavor per „blob“… make of that what you will

[@oakmaiden2133]

Agrees on the frozen blobs. I also freeze the unused portions of canned chili sauce ect.

[@rileywebb4178]

​@@ritterkeksplus, they don't make tubes of the cheap stuff either

[@keepXonXrockin]

Interesting. In Germany I've only ever seen tomato paste in super tiny cans, barely enough for anything. The tube is the cheap standard and the bigger size.

[@scrumdiddlyumptious5250]

You don't get to take the tomato paste blobs with you.

[@deadfr0g]

A very, very slow assassination attempt where my tastebuds try to send me to an early grave by making deep-fried foods taste extremely delicious

[@billmorash3322]

We can always count on Chef John for some grate puns.

[@intractablemaskvpmGy]

Chicken wings. Roasted broccoli, Brussels sprouts and perhaps, almost everything. At first I thought you'd toss cooked fries in the "sauce" but this looks very doable in so many ways. Even with roughed up roasted potatoes

[@kenm.2793]

For something similar to the last idea, I recommend you try papas enchiladas

[@TheDoomerBlox]

You can also skip the whole "pepper it to hell" step by covering tasty pepper flesh in the tomato paste/oil/garlic-powder/cheese.. paste.

[@intractablemaskvpmGy]

@@kenm.2793 I make breakfast tacos with potatoes. Papa Rancheras with cheese. No egg. A favorite

[@williamseal3891]

My first thought after seeing this was how to adapt this to wings.

[@mackpapi9818]

I immediately tried this and I didn't have fresh parm and I can confidently say that powdered parmesan works as well, very tasty recipe thank you very much, man.

[@kindabluejazz]

If you think powdered parm tastes _anything_ like fresh grated real Parmigiano-Regiano - well, just yikes!

[@shanleyshoupe7873]

@@kindabluejazz They said 'works as well' not 'tastes the same as'. The context makes it clear that they were in a pinch, and wouldve followed chef johns suggestion if they could. Youre being condescending on purpose to be rude. I prefer the fake sawdust cheese, I think real parm (and dry aged meats) taste dirty and rotten. It reminds me of the hooves and pig ears people feed to their dogs. But go ahead with your superiority complex. Youre telling me youd rather not eat this delicious food than eat it with the 'wrong' cheese? Chef is offering a suggestion out of love for what he does and a desire to share it. He is not looking down on people for changing his recipes ("thats just you cookin"). Yikes yourself.

[@ShucklethedittoDan]

Dude made a nice meal that they liked and you're gatekeeping their cheese​@@kindabluejazz

[@bongjovi4928]

​@@kindabluejazzwhen did he say that? 😂

[@rilessmiles6590]

​@@kindabluejazz🙄

[@arisis6709]

I started making the spaghetti recipe since you shared and it's my no.1 option when I need something yummy and fast. I have to make just enough for 1 meal tho bc it's really a struggle to stop. 100% changed my life. Thank you!

[@evelinevanhemert7894]

Same here. And that's why I'm not going to try this french fries version - one assissina in the kitchen is more than enough!

[@miniblasan5717]

In all honesty, this was probably one of the few times that my mouth literally watered after seeing this fantastic side dish, or it could certainly work as an evening talk for watching movies as well. I'll have to make my own sometime in the future and try with meat or chicken, or maybe just the fries as they are.

[@leslie-annepepin8927]

Yum. I actually have a cutter to make the crinkle fries. Grandkids like to help me make meals by cutting veggies with it. Carrots, potatoes, and even cucumber slices. And it makes it fun for them to actually enjoy eating their veggies! 👍🏻

[@knv1979]

Poutine Lasagna sounds AMAZING!!!

[@djthought]

I second that!

[@judsonkr]

There is a place in Port Everglades run by some Canadians. They serve a bunch of different Poutines, one of them being a Lasagna Poutine. It is delicious AF.

[@MrK623]

The little can is good and less expensive. You just just empty the contents onto some parchment paper, wrap it up and put it in a ziploc and it keeps in the freezer whenever you need tomato paste.

[@nicolecourtney8688]

Hey 👋 love your content so much! I have a pro tip for those of us that have the canned tomato paste, put one table spoon in each spot of a greased ice cube tray then freeze and pop them out and place them in a ziplock bag keeping it in the freezer for easy access

[@leaper2294]

I was going to forgo watching this recipe as I don't have a crinkle cutter. Glad to know I can use frozen crinkle cut fries! Can't wait to make them.

[@lhfirex]

Chef John comes up with the wildest recipes that combine a mundane or cheap base with fancier ingredients for this crazy fusion that I love.

[@jeffgreiner4007]

i just pulled mine from the oven... and O BOY(!) is that a tasty bite! once again, brother, you lead me to something glorious! thank you!

[@jeraldbaxter3532]

As Margo Ledbetter, of 70s Griffin "The Goode Life" (aka "Good Neighbors") might say, " A poutine lasagna?! Well, thank you VERY much!" I have enough trouble sleeping, and now I won't sleep at all for thinking about lasagne in a rich brown gravy with lots of cheese. Seriously, thank you for this video, your continued efforts and, well, for just being you.

[@mtonkinson4482]

All hail to Michael Grady for inspiring this recipe and to you, Chef John, for developing it!

[@pr0fet]

Chef John's puns are almost as good as his cooking.

[@antonboludo8886]

These, as well as cayenne, are his secret ingredients.

[@-IE_it_yourself]

they are pretty grate

[@celticceltic99]

I hope his cooking is better than his puns…😉

[@inthefade]

I love this idea. I just tried the pasta version a couple weeks ago, and now I'll have to try this.

[@rbutga]

I love crinkle fries in spicy Szechuan pepper sauce so I'm sure these will be great too. Thanks

[@klaytonrocks]

This is a bittersweet moment for me because I can hear the age in your voice and it's like when I talk with my dad. I've been watching your videos for over 10 years and watching your channel and website evolve has been amazing! So proud of your success over the years!

[@kindabluejazz]

Chef John is only 60, and from what I understand, leads a good and healthy lifestyle. I wouldn't worry about him too much yet - I'm sure he has lots more great recipes and stories on the way.

[@sunofslavia]

I know it's silly to write such a thing about marinated french fries baked until almost charred... but it's mindblowing! Can't wait to test this out. Thanks John!

[@ERRORhxc13]

"If you want these to be really great, you have to really grate." I love Chef John lol

[@robvegas9354]

Chef John you have outdone yourself on this recipe. I'm making this tonight!

[@rooster3103]

I don't know why, but I like it when chef John adds cayenne pepper to food. It's great

[@oakmaiden2133]

I’ve been adding cayenne to my desserts lately. Spicy apple pie is an eye opener.

[@gdmcbride14]

Replace the chile flakes and cayenne with ancho chile peppers (preferably ground) and you have the Smoky Killer Fries. That's what I'm trying first...

[@swisski]

Yes or a splodge of chipotle in adobo….

[@TheDevnul]

I’ve made Chef John’s marmalade for the 5th time. I love his recipes. So simple, so good.

[@eurovision50]

I would hazard a guess that this would come out great in the air fryer

[@kindabluejazz]

They crisp up because they're coated in oil. I don't see the benefit of using an air fryer. It may even 'blow off' some of the spice coating and make a mess.

[@savannahm.laurentian1286]

OMG.😋😋😋Chef John, I think you are at the point where u need recipe copyrights! Oh, man ... French Fries al'Assassina really SLAYED...😋

[@Ambjojo1]

This was one of the funniest! My husband and I were giggling like 3 times. I want a t shirt that says the "really grate" phrase!

[@jamiemaguire6988]

This is definitely something to make after drinking that will satisfy a craving. Quick and easy. I bet some green onion would be good over top.

[@mintysingularity]

YUM! What it could really use is anchovy paste!

[@CYI3ERPUNK]

honored and grateful to have you with us Chef John =]

[@locked01]

As an Italian, I love this and all your recipes. Hugs from the Belpaese!

[@EleanorMF]

I've made spaghetti al'assassini every week since you first showed it, it's my new favorite food. I can't WAIT to eat these!!

[@larrynguyen85]

Chef, awesome recipe as always! Question: can we use regular fresh potatoes for this? If so, do they need to be cooked first? Thanks!

[@kindabluejazz]

Have you ever made french fries before? Ideally you cook them once to like 90% done, let them cool, and cook again at high temps to crisp them up. If you try to cook them all in one go they get very dried out on the inside, shriveled up, and overly browned.

[@lisastark3566]

These are FIRE, Chef John! Perfect late night snack. Thank you for the great recipe!

[@baconenjoyer]

made this twice - can vouch - would do again. so easy and satisfying.

[@harrisond8132]

Tomato paste in a tube is like four times the cost of it in a can. I'll find a way to use it up. That said. This looks amazing.

[@jansmith3158]

I buy the cans use what I need for the recipe then spoon out the rest of the can into several individual spoonful on to individual small parchment paper & wrap up for another day & put in the freezer. this works very well and keeps for months.

[@re-de]

I transfer to a glass container or jar and stays good for days

[@swisski]

If I’ve got lots of leftover tomato paste, I put it in a small square Tupperware and freeze it. When I need some I can just wiggle the container to release the puck of paste, get a chefs knife and cut it into cubes which I can then store in the same box in the freezer.

[@Soupy_loopy]

Even if you throw half of it away, it's still cheaper. But you can always find a use for it. I had the stuff in the tube once, but it's nothing special.

[@capnstewy55]

Thank you Tom Grady, you're grate!

[@atomicchanteuse5095]

Psssst... It's Michael Grady 😊

[@adamcooksthings2226]

This recipe is so basic, yet quenches my thirst for something unique. I think it is as the Aquafina of all’Assassina.

[@danielm8536]

Poutine Lasagna I’m all in….!!! ❤😂😂

[@catherineharris27]

😀 A tip/hack : For those who do buy da small cans, u can freeze it in a ziploc baggie and you can easily take whatever you need or want for your meal/recipe..It doesn't full freeze. So it will be easy to spoon out 😉 you are welcome! I love cooking up some French Fries 🍟 with salt/pepper/Cajun seasoning, garlic powder and paprika seasoning. So yummy! Double fry to make them crispy! Yummy 😋!

[@dontlistentome7498]

the very name of this dish has made me EXTREMELY hungry this is incredible chef thank you

[@rasterdude]

This recipe video showed you eating the fries non-stop so I decided to also follow suit. I have confirmed that it truly is the most crucial step of the entire video.

[@SAP64]

I had a hard time concentrating on what John was saying because I was thinking of what other flavours / sauces I could use. I have a spiralizer, so I think I’ll be seeing curly fries in my future.

[@davidcarbone3385]

Around here we put many things on fries, cheese, gravy, etc. So tomato paste and cheese sounds yummy and the spicy sweet sour profile sounds very interesting, too!

[@simeonkarlev3766]

Fry pasta add chilly con carne and cheese on top and you get pasta like potato recipe that works like crazy

[@kiernansfault48]

I feel like this is begging for some type of ricotta-based dip with it.

[@Trish-j2y]

With feta!

[@kindabluejazz]

He coated them in oil and then covered them with parm like 3 times. That's plenty of unctuousness for me. A beer would be my preferred accompaniment.

[@waltsmith9583]

Oh Chef John. Gonna try this one next week for sure, YOU ARE THE BEST!

[@KelvinsKitchen]

"Spicy Baked French Fries Inspired by a Unique Italian Pasta Recipe Coated with Tomato Paste, Olive Oil, Red Chili Flakes, Cayenne, Garlic, and Parmesan: A Savory and Flavorful Twist on a Classic Dish" 0:04: 🍟 Spicy baked french fries inspired by a unique Italian pasta recipe, coated with tomato paste, olive oil, red chili flakes, cayenne, garlic, and Parmesan. 0:04: Spicy baked french fries inspired by Italian pasta recipe 0:27: Coated with tomato paste, olive oil, red chili flakes, cayenne, garlic, and Parmesan 2:45: 🍟 Spicy, flavorful French fries recipe with a unique twist. 2:45: Recipe involves grating and baking frozen fries with Parmesan 3:45: The fries are cooked until partially charred for intense flavor 4:54: Origin of the recipe is linked to a spicy spaghetti dish 5:34: 🍟 Savory, spicy, and flavorful fries inspired by a pasta recipe, with a unique flavor profile. 5:34: French fries with intense savoriness and heat 6:22: Flavor profile similar to pan-fried spaghetti sauce 6:41: No need for dip, can be served as is 6:56: Inventive recipe inspired by pasta dish 7:04: Encouragement to try the recipe

[@Pazaluz]

Wow never seen anything like it! Looks delicious and very simple to make ^^

[@foadrightnow5725]

A touch of honey added to the mix would make them even more delicious!

[@ratboygenius]

This looks amazing and I am going to try it. Frankly, I am most excited about doing new things things with frozen french fries. And this looks like a great thing to do.

[@dlc1119]

If you're using parchment paper around 450° make sure your oven is calibrated - you're very close to the temperature where paper ignites.

[@lisastark3566]

Ooh..thank you. I just turned down the oven a bit.

[@hybridpsycho]

I'm gonna have to try this with pre-boiled roasted potatoes.

[@andrewknots]

Think I’ll try it with sweet potato fries.. great idea, thank you chef

[@janetgerney2094]

Poutine lasagne?? YES!

[@erikharrison]

The absolute mad-lad has done it again!

[@MrMiles246]

These look amazing- I can’t wait to try this myself!

[@monkeyboy4746]

Use half a small can of tomato paste, put the leftover into a plastic container with plastic wrap stuck to the surface of the paste, freeze it, it can last a very long time since the plastic prevents freezer burn. In my area the price difference between canned vs tube paste is astronomical, canned is much cheaper.

[@vtxrecruiter]

Awesome as always. No pretense, no attitude of superiority, just tasty food!!

[@Zahava777]

It's your fault I can't lose weight!😂😂 Those look good. 🤗 We love you, Chef!!!❤

[@stormshadowctf]

The tube is convenient, but it doesnt break down over time. A can does.

[@duaneap101]

I have a feeling this would work incredibly with sweet potato fries.

[@FeloniousPedigrees]

Okay, time to head to the store, ha. I NEED these in my life.

[@utkua]

when you slice potatoes into small cubes and fry them with onions and tomato paste and spices until they are cooked, it becomes amazing. similar flavor i assume.

[@theelk801]

your mixing bowl is like a hand hammered cymbal at this point

[@stacypotts6341]

I did the same thing years ago and called them killer fries, not thinking about the assassin pasta that I had already tried even more years before that. But I used fresh taters cut with a crinkle blade. Most folks can't take the heat, so it's a snack for just myself now, unless I make another type of seasoned fries for others at the same time.

[@herrgassert8055]

I do this already with thinly sliced potatos and 15 Minutes in the oven...thanks John love your inspiration! LG aus Berlin

[@Pyroific]

so i made these and my tips to anyone else doing the same is make sure to really watch them in the oven after about 20 minutes. i trusted chef john and did 30 minutes without checking on them and they were burnt, not charred, burnt. i expected to have to go longer than 30 mins 😭

[@TrevorMag62]

I'm guessing he didn't use fan-forced

[@MottiShneor]

This is wonderful, thanks! Aside from the naming and idea, it's, well, just another new way to make potatoes!! and for that all respect is due.

[@addammadd]

California poutine: in n out fries, 2 packs of in n out sauce, tajin, Parmesan cheese, couple shakes of flax seeds (trust me, you’re gonna need em).

[@KainoaBlackeagle]

It's not mandatory, but it is not optional. 💯 Love that!

[@KoraRubin]

If you want fusion pasta ... my favourite at the moment is chicken curry tagliatelle. Divine !

[@deadfr0g]

Eyyyy, they’re finally making the gnocchi in crinkle-cut!! 😀

[@drewbiedoobie1416]

this will go great with hot dogs parmigiana. edited due to chubby thumbs and a small keyboard

[@pantrymonster]

I'll make these for a superbowl snack

[@Soupy_loopy]

I have a crinkle cut knife. It's pretty cool being able to make fresh crinkle fries!

[@OriolesPhillies]

They look so delicious!! I will definitely make them!

[@essiebessie661]

I’m going to try this seasoning mix and techniques on platanos maduros .

[@bravocado]

On behalf of Montreal, I must implore you: please make that poutine lasagna.

[@HellOnFourLegs]

I'm convinced each recipe is just an excuse to show the world one more use of cayenne pepper, still waiting for my Chef John bodypillow

[@MADGUNSMONSTER]

The colour on those fries is amazing.

[@puck971]

Thanks Chef, will be adding this to super bowl food this weekend.

[@christwining3063]

Never would have thought to combine tomato paste with frozen fries. Awesome!!!

[@sonokawaray]

Gave this a try today and it turned out awesome. Hand-grated Parmesan probably would have taken it to the next level, but speaking from experience I can say that the granulated version still gets the job done if you're not in a position to buy a whole block of the stuff. Not like it will be lacking in flavor either way. Also, a bit of wisdom I saw in the recipe page's comments that I thought would be good to share here: rather than set the oven timer for 30 minutes, maybe go with half that to start with and watch from there. All ovens are different, and some folks reported totally burned fries by the 30-minute mark. For my attempt I only needed about 20 to get the same level of charring shown here.

[@mjengel84]

I thought that Chef John had finally gone around the bend when I saw the title of this clip. I haven’t been this shocked by a recipe since I was a child and heard about peanut butter and jelly sandwiches. I thought, “those don’t belong together!” They do, and it became a childhood favorite. Now, about that French fry recipe… hmmm… mmm… Mmm, Good!

[@hazy-]

Savory-sour and spicy fries. You have enabled us to create our own Hot Fries at home. I love it.

[@harperthejay]

Chef John: I'm going to invent a pasta recipe based on a french fry recipe. Me, thinking: You could totally do something with poutine... Chef John: Maybe like a poutine lasagna. Me: yesss

[@crossthreaded6867]

Definitely gonna try this

[@wetwater90]

Nice Vibrato on that "Enjoy" at the end.

[@TheDoomerBlox]

6:16 - The original is charred starch from spaghetti, this is charred potato starch. Yes, it's going to be similar. And yes, this is a good sauce to cover many things in.

[@MrDurgen]

This is honestly such a brilliant recipe and idea.