How a Master Chef Makes Every Style of French Fries - Plateworthy

On this episode of ‘Plateworthy,’ chef Nyesha Arrington demonstrates her methods for making 10 different types of crispy, crunchy French fries, including shoestring, curly, waffle and more.
Credits:
Host/Producer: Nyesha Arrington
Director/Producer: McGraw Wolfman
Culinary Producer: Michele Figliuolo
Camera: McGraw Wolfman, Murilo Ferreira
Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Plateworthy,' click here: trib.al/RhcqB3X
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0:00 Introduction
0:24 Cottage Fries
2:20 Potato Wedges
4:07 Steak Cut
6:57 Belgian Style
9:14 Crinkle Cut
10:54 Waffle Fries
12:29 Pommes Soufflées
14:37 Shoestring
15:52 Curly Fries
17:28 Potato Tornado

[@eater]

Head to our community tab to see the recipes for cottage fries, potato wedges, steak cut fries, Belgian cut, and crinkle cut here: trib.al/pUcxvRL As well as the recipes for waffle fries, pommes souflées, shoestring, curly fries, and the potato tornado here: trib.al/io8KUeo

[@bandeano3870]

weird you call them french fries but there is no french style of fries. how could that be? maybe because they are not french

[@lowewalker2368]

Why tf did she put those so called Belgian fries in water /salted water that is utterly useless Im belgian btw and I’ve never seen or heard anyone doing something so stupid.

[@mybellyisapinata]

Really enjoy her as a presenter! Fun personality, lots of skill and knowledge, and not afraid to chow down on her creations 👍

[@outdoorloser4340]

Much more importantly though, she's also a Black Women.

[@lpotts75]

Yes I enjoyed watching her to.

[@slicker-]

Nyesha Arrington needs her own channel. She's incredibly pleasant to listen to and watch.

[@bachopinbee5991]

Summary: a champ enchanting us with 20 mins of magic and leaving us mouths watered

[@andrineslife]

I love Nyesha as much as I love potatoes, and that's a lot! 😍

[@adlynehyun169]

This is kind of out of content, but I really like her smile ^^. Made me smile throughout the whole video.

[@faafafineartist]

Loved this. 195k views only in two year is outrageous. NYESHA is awesome!!

[@CarbonPhysics]

Great presentation, thank you. I'm going to try doing all 10 of these.

[@fjp9]

yum. loved this video. easy recipes and techniques. thanks!

[@gerardjohnson2106]

Loved it. A great presentation. All bases covered for tasty crispy potatoes. A master chef at work. Thanks for sharing

[@sundawg911]

Loving this long series!!

[@PaulNirvana]

She did so well here. Loved the video! Great job Nyesha!

[@andrewooo001]

She's my hero! I love fries and I love even more the way she eats them!!!

[@evansw.9807]

i would really love to know what is the difference with using either salted cold water or warm water and how it affects the potato if used differently compared to what been showed in this video

[@mickvk]

Host and producers were not too hot.

[@deegreen9654]

It draws out the water in the potato

[@mehere8038]

@@deegreen9654 which one? warm of cold? I also want to know why some of them she used cold salted water & others she used warmed salted water

[@ernesthopkins3746]

Nyesha is fantastic!!!! So much skill, so much fun, so enjoyable to watch. Thank you!!

[@phongtruong2297]

Great video. I'm going to try at least three of these recipes. Also, Nyesha is so likeable!

[@DemocratsareagentsofSATAN]

My Boos block is my newest and favorite addition to my kitchen!!!

[@emmabee5027]

Amazing video! Love her as well, she is a great tutor.

[@kiricrocker3536]

This video is so informative and full of knowledge. Thank you very much 🌺

[@bodyandsoulinconstanttrans9190]

wonderful ! thank you so much for this video

[@mattcavazosviper]

Simple but amazing

[@gbautista100]

Thank you for this video!

[@johnboyd7158]

I had no idea that there were different types of fried potatoes. Thanks so much.

[@foodleveling]

Thank you Chef Nyesha Arrington very interesting video. Never knew potato Fries can be made so a variety of French Fries. Happy to watch I Food Leveling

[@flyinsaucer138]

Amazing Chef Nyesha Arrington !!!

[@franco521]

She is so lovely. Is she the chef who prepared the chicken parm?

[@christopherlee1827]

One of your best presenters right now.

[@shraphen]

Dang, I wished she showed the traditional method of pomme soufflés, that shortcut really sells the whole beauty of pomme soufflés short

[@johnnyray34]

I really enjoyed her commentary on these french fried dishes.

[@jhumberstone6452]

This was such a fun video. I love the name "potato tornado"!

[@artemblooot9604]

The name comes from Jeong Eun Seok of South Korea and its named "Hweori Gamja" meaning Hurricane Potato

[@Vikotnick]

Any fry you want as long as it comes with your winning smile! But seriously though, got some really cool ideas out of it! Thanks!

[@dominiquen1326]

Love this video

[@dwaynekoblitz6032]

I paused this long enough to order a Crinkle knife.

[@Mr_Stanley888]

I'm sure it'll go great with the snake mittens you already wasted your money on.

[@cai3886]

@@Mr_Stanley888 You’re fun.

[@SrJrXVIII]

i really love crinkle cuts because they look cool

[@jachinoy1565]

I love fries and i watch the whole thing 😍 My fave is twister fries of McDonald's during chinese new year in sg. The tornado i tried it in seoul and its awesome 😅 All fried potatoes are yummy 😋🤤

[@bertholdvonmoosburg2066]

I love this presenter, please keep her!

[@Will_JJHP]

This chef is magic

[@gab.lab.martins]

Now that Amiel doesn’t do those BA videos anymore, this is a welcome addition.

[@theconservasianist1557]

These are actual recipes. Half of Amiel's "methods" were usually bs.

[@jefferysousa5261]

Fry them in avacado or peanut oil. take them out before they're done. let sit on paper towel until cool. Put them back in oil to finish. i dip mine in mayo or sour cream.

[@williamparker6649]

Nyesha is awesome, articulate, funny, good teacher!

[@jiayilim4086]

We love the kewpie mayo it's so good

[@mattamuskeet]

Wow!! Great video and wonderful presenter! Just curious why sometimes soak in cold, ice cold or warm water? Thanks!

[@AmyB.]

I used to get the best fries from a restaurant that isn't around anymore. They were long, and very limp. So good! Can't seem to find any limp recipes. Everythings crispy. If anyone can help me make limpy fries, please respond. Thanks

[@mehere8038]

less heat I think. I mean there's other options too, like pre-cooking & then microwaving to reheat, but given you said it was a resturant, as opposed to a cheap take away, I'm guessing probably a lower heat for frying would be what they did. I personally hate them like that, but seem to be very good at accidentally doing it lol not sure if that's giving the same taste & texture you're looking for or not though. Also, try lower starch potatoes, or maybe longer soaking in salt & water, since they said that removes the starch. I know my orange sweet potato chips are ALWAYS limp! Cause of the low starch, I've been completely unable to figure out a way to make them crisp up

[@AmyB.]

@@mehere8038 thank you! 😊

[@mehere8038]

@@AmyB. yw, good luck! Hope some of that helps you get what you're looking for

[@TyinAlaska]

Amazing job.

[@fajarsetiawan8665]

That's a great shortcut for pomme souffles

[@davidf8749]

@11:22 Using a mandolin without a holder for the veg? 😱. I sliced off a bit of finger doing this once. Went back and forth and didn't see how quick the veg (onion - I think) went down. Nothing worse than having to stop the preparation as you're searching for a bandage for your finger(s). Rule number one with a mandolin - Always use a holder with your veg. BTW, the bit of finger grew back so this story has a happy ending. :)

[@Theobrooks301]

dude she's built different did u see 6:10?

[@mehere8038]

the holders I have have spikes in them that leave holes in the food, so I guess for video purposes she didn't want that, so probably only used half or so of the potatoes for the video & then used a holder later for the rest if using them instead of just throwing away

[@jje9551]

Looks like I know what I'm doing next weekend.🍟🍟

[@rickloginname]

When she applied the mayo directly to the frie :)

[@GazaAli]

Potatoes are amazing. These 10 methods vary little, yet the end results vary greatly.

[@CCMiniBucks]

Anyone wanting a truly amazing chip should try the "Royal Blue" potato. Hands down, the only potato for chips.

[@craigm.thompson6686]

I'm a fried potatoes fanatic.... Love what your doing.....🥔🥔🥔,🍟🍟🍟

[@CTguy203]

Potato wedges look 🔥🔥🔥

[@mona.guilbeault]

Whats the difference between using iced cool or warm water to soak the potatoes?

[@hayatasama2394]

From what I remember from school, starch dissolves better in iced water. So that might be the reason

[@kennytieshisshoes]

Wow that was magical. This should have come with a warning.

[@spookytruth9307]

Thank you chef

[@erikadowdy686]

She always goes over and beyond Love seeing her on Food Network

[@orellaminx3530]

3:18 Mix the seasoning and oil together, you'll get a more even coating.

[@madekeu3657]

What is the brand of deep fryer featured in this video?

[@marielledevohr1836]

Wow!! thanks Cheff . You're amazing, i can eat potatos now all day 🥔🥔🥔🥔🥔🥔🍟🍟🍟

[@dianaharris3777]

A wonderful lady to learn from. she soo needs to be on video's more!!👍🥰😊

[@Kylirr]

This host is great!

[@punitbajracharya9783]

Nyesha needs her own food network show

[@hazalyuksel1875]

This woman is a treasure.

[@SaSa-fz5jp]

Yeaaaaaa!

[@tradebrah]

I like her episodes

[@greggismyname]

WOW!

[@hakssa1]

What difference does it achieve when soaking it in cold and warm water?

[@-EchoesIntoEternity-]

8:57 while they are hot the oil will really stick to the fries 🤔🤔🤔

[@carlcarlson1883]

I remember liking her on Top Chef

[@kathyerickson9402]

Best job EVER! 🥰 20 minutes of cooking french fries? Yes please! Eating those fries? 🌈🌈🌈🌈🌈 (Rainbow fries!)

[@RisitasKEKW]

Heaven

[@stormtrooperr]

Compliments, classy, complete and intelligent. Hungry now though.

[@diamonddallas4350]

COOL

[@Greanestbean]

Gonna make the curly fries now

[@artemblooot9604]

Tornado Potatoes are a snack invented in Korea. Maybe give credit 👍. And you missed Canada's Poutine which is definitely top 3 in the fries category.

[@SlickyLoL]

Yep. Love poutine

[@artemblooot9604]

@@SlickyLoL Kinda sad how Eater introduces unique culinary from different countries but dont give credit. Literally with the "TTEOK" video, the lady said dont title the video Rice cake since its different. Yet they named the video Rice Cake

[@MithunKalan]

Nyesha is awesome

[@creepy99]

2:28 If you want the salt to dissolve in the water more quickly/easily... add the salt to the water, stir until dissolved, THEN add the ice... because SCIENCE!

[@JPMaraite]

Love the video! Made me hungry! 1 point of constructive criticism. Belgian fries should be pre-fried in beef tallow. 2nd fry is in vegetable oil... Also serve with a vinegar based mayo. Again love the video! 👍

[@creepy99]

@@JPMaraite You probably should move your comment to the top level... it doesn't really serve as a response to my comment.

[@ohnonotjo]

There's only one franchise when it comes to curly fries! Say his name!

[@sethsoderman2731]

Thunk u she awesome

[@justphelps204]

we just not gonna talk about how green some of this potatoes are

[@CCCC-fp5gw]

💚

[@mahlatsedonald1091]

Waffle fries 😪🔥🔥🔥 ,what's the name of that apparatus used to make them?? Where can I buy it ?

[@virginieb20]

I need a fryer 😅

[@forkntravel365]

Yummy 😋

[@MyrnaDeJesus]

Can someone explain the purpose of leeching out some of the potato starch? Thank you, kindly.

[@darktealglasses]

She really enjoys it

[@haka1999]

Thumbs UP!!

[@kaushikchatterjee1673]

Can someone tell me why for some types she uses cold water, but for others warm water to soak and rise out the starch?

[@alejandronieto7386]

PLEASE SHOW HOW TO MAKE MC DONALD'S FRENCH FRIES😍🤤

[@wagnerwei]

👍

[@james_the_darklord]

How can some of those be french fries when it's not fried at all? It was cooked in the oven. I'd dip those in a sauce of mayonaise and ketchup mixed together, the perfect dipping sauce.

[@sharonhill2602]

Why did you freeze the steak fries?

[@linus5823]

Me: 2 am watching this video, now extremely hungry

[@rodaxel7165]

Potato Wedges with Sour Cream

[@mizzpunk05]

girl that was NOT a teaspoon of salt in the salt water bath for the wedges!! 😂

[@steven8-stones719]

Great vid, but as a full Belgium pro frie eater i do want to say their to thick and to long, but anything else well done and top work!

[@SouthernxLord]

I dont know what a preforation is but I know what a perforation is...

[@HruVision]

I like her energy ⚡️⚡️⚡️⚡️#vybz

[@kwxj61b]

Belgium sounds more crunchier!

[@alkaliaurange]

I know she's a professional and all, but I wish she used some kind of protection when using the mandolin. I've head of so many people losing bits of their fingers...