How I Cooked 25 Pounds Of Potatoes

[@breddytoast]

No one: ... The guy in the math problem:

[@ratuldeoun7228]

😭

[@kennethrobbins1727]

Lol

[@lazzuuu21]

Okay but how much it cost for 1 pound tho??

[@aniket9274]

আপনি দুর্দান্ত ... আমার কোন উত্তর নেই .... আমি নির্বাক

[@hilzbilz09]

🤣😂

[@amcconnell6730]

4:34 "These potatoes are called 'Fondant Potatoes' because ..." "Fondant" means "Melting" in Old French. Hence a Chocolate Fondant is a cake with a 'melting' centre, Potato Fondant has a creamy interior (from soaking up the stock as they cook).

[@edgemadefoxe367]

It's not old French lol, it's just regular french

[@janus6779]

This is a common technique in French cooking to use butter+garlic+thyme and then wet with some white stock

[@jessicawang3387]

Hey Andrew, about pomme soufflees that you were testing out. I had to make so many of these in France at my first job. It was the amuse bouche at the two Michelin starred restaurant I worked at. If you want to try again at your own time, slice the potatoes much thinner (paper thin), and yes you use a cookie cutter. We used a 3-4 cm diameter round cookie cutter. But the trick with the puff is that you dust a THIN layer of potato starch, on one slice. And the other slice of potato, you put a thin and even layer of egg white. Place the potato (starch side down), on top of the potato with the egg white side, essentially sandwiching them together (egg white and starch inside, with potatoes being outside of the sandwich). BEFORE cutting it with a round cookie cutter. place some oil in a pot (about 3 cm or so) heat it to 140 degrees celsius, and place your round potato sandwiches inside, and shake while tiling the pan a bit. Once it starts to puff, tilt the pot, and you continue to baste the pomme souflee to evenly cook it, so that it is evenly crispy and doesn't deflate. Having a laser thermometer really helps. Hopefully you get to see this. (ps. holy crap, 24 hours later and I'm overwhelmed by the comments. I used to be a teacher prior to changing my profession, so it makes me so happy to see people wanting to try this. Don't get discouraged if it doesn't work out. I screwed up so many in the beginning when I first started. The difference is that I had a chef yelling at me when I did. lol.)

[@nayanyt1958]

Sheesh I can’t read all that

[@kennethrobbins1727]

Y is ur comment so long so boring

[@aatmikaupadhyay7002]

@@nayanyt1958 yeah she clearly writes Andrew's name. So not for your read tho 🤷‍♀️

[@jessicawang3387]

@@kennethrobbins1727 and why are you such a troll? hahahaha. is your name andrew? No? then CLEARLY it's not for you. working in the restaurant industry as a chef for so long, I've learned that there's so many "secrets" that chefs don't share with the public. It's only become public due to social media. And I think people don't realize sometimes how much work goes into something simple and humble like the potato. The fact that Andrew is trying his best to try ALL these techniques is really awesome, and makes people more aware/appreciate how much restaurant workers/chefs put into their craft. They are boring to YOU, but great for people wanting to learn new techniques.

[@rooshmookh]

This is so good, thank you for sharing!

[@m0ldy_cupcake]

“This is a great way to turn potatos into something more without that much effort” *proceeds to make origami with potato slices*

[@martynamaczyszyn]

> "This is a great way to turn potatos into something more without that much effort” > *proceeds to make origami with potato slices* You do realize he was talking about the - pretty simple, all in all - recipe he had just shown, not the one that came right after, right?

[@callmeobsequious]

@@martynamaczyszyn Why are you trying to block quote a comment lmao 😭

[@mxwitcher]

​@@callmeobsequious they must be a redditor jk lol

[@anamshaikh8227]

Andrew sounds like a professor who knows his subject but is unsure if his audience is interested in it😅

[@kimevanmunez7140]

it's like a boring subject but you have a very interesting professor.

[@lynxdelluna1388]

LOL i was thinking something similar too !

[@cindyonurrooftop]

Omg, the accuracy

[@Kihidokid]

You basically summed up the Harvard food science lectures

[@brilloobrill1846]

I like Andrew but something was off ...like he feels obligated to be a certain kind of youTuber. Fly Andrew, be free... we like you

[@jonathandavis7048]

Freakin Andrew man. I didn’t expect him to go from a buzzfeed puppet to a cook of this caliber

[@wesleyjones4036]

good for him

[@nikithamulay7135]

Ahh BuzzFeed puppet that's the word

[@NathansWargames]

is he no longer working at buzzfeed ?

[@Minacollections]

They still work for buzzfeed read the description box

[@ginnietrinh7475]

I feel like u don't know him like that.. what if he was cooking before BF

[@nobodyreally6331]

I feel like The Martian would have been a different movie with Andrew.

[@jonjonajonathan6294]

I love that movie!!!

[@professorsypher6174]

I'm fairly certain my recent viewings of "The Martian" clips is the main reason this video even got suggested to me.

[@erica9220]

I was thinking about that movie while watching XD

[@sanjanasindiri5698]

@@professorsypher6174 hahahaaha

[@mrp4728]

I love how Andrew shows how he fails sometimes. Makes me feel a lot better about my own cooking

[@JasonMoir]

"It appealed to me immediately." I see what you did there...well done.

[@philinabueh]

"pouring of most of that butter into a pitcher so i could add it to the layers layer on" ...lol

[@sawyer0815]

Andrew’s calm and centered attitude, focused yet laid back and humorous is very attractive. In addition to his aesthetic approach to plating and all of that in a beautiful kitchen with flowers - this guy is a catch ladies and gents and everyone who doesn’t define themselves through gender 💚

[@DHill-ce7hm]

“This recipe uses for a lot of potatoes so it appealed to me immediately” overlaid on top of footage of him peeling said potatoes is just 👌🏽

[@DrChubbsify]

What

[@amided3816]

@@DrChubbsify lmfaoo

[@dhill1045]

*spiderman pointing*

[@mymusicpaws]

He boiled them. He mashed them. But he did not stick them in a stew.

[@greenneko]

lol

[@ntlespino]

Not yet. Hehehe

[@aguythatplayscardgames1181]

Lotr reference love it

[@_snowylil]

I feel like the fondant potatoes were technically in a stew

[@jackieeastom8758]

And they are so good in a stew

[@simonengel9767]

It´s actually insane how much Andrew has improved with cooking. His approach to it, is, in my opinion the best way to become a really good cook. By actively questioning the procedure and tasting every step he learns so much about flavor and also learns technic on the side. I mean its no wonder (even if it's a little bit of a meme) that Gordon ramsey always tells people to touch and taste the food all the time. Also great job of the format of A.T.E. its very chill down to earth but a the same time highly entertaining!

[@03.ximipa3ahmadrinofarosmu3]

Your comment is deceptively long

[@daemokidd92]

Think i saw this first in the timpano episode? Where it felt like he was doing his own thing to the recipe.

[@saumya7922]

@@03.ximipa3ahmadrinofarosmu3 and only to convey a simple message of tasting food while cooking which all of us do anyway.

[@8960056]

@@03.ximipa3ahmadrinofarosmu3 did you also comment that the video was deceptively long?

[@03.ximipa3ahmadrinofarosmu3]

@@8960056 no, I just commented that this comment was longer than I thought when I clicked read more

[@SaucyBeanChild]

I appreciate so much, that you still included the pommes souffle, even though it wasn't a success. It's really interesting when you consider how little, a cooking show contains concept or even executionary fails, and i think it's really important to see! Great work man, this show is dope.

[@soundlyawake]

my two crushes in one video: potatoes and Andrew

[@itslongford]

nice

[@pim3833]

nice

[@cecilgilrard8288]

nice

[@mingfanghe9892]

Nice

[@shreua7797]

nice

[@spearsatbrightny]

I feel like the more Andrew grows out his mustache, the fancier he gets. Can't wait to see his final form :). Much love!

[@SirenaBesos]

I just love how he gave his friends some potatoes with the potato dishes. "Here's some of your own DIY potato dishes"

[@sarroumarbeu6810]

xDD

[@flipletape9706]

0:58 Pommes Anna 3:29 Pommes Fondant 5:52 Pommes souflé 8:11 Mont Pommes d'Or 9:36 Patates Pavé

[@Max21757]

Pommes mont d'or*

[@gopinprakash1958]

Andrew literally finds ways to make sure he finishes the potatoes and the dishes look good

[@Mast3rofsocks]

The more he says potato the more love he puts in his pronounciation

[@vvvvv432]

I mean Andrew is really inventive! Not only he didn't throw away the potatoes but he even made a really good video from them!

[@Someone-fn3ij]

also lovely that he gave some away to people :)

[@trishamichelle1992]

I love the growth we’ve seen in Andrew from his first days on “Worth It” 😭

[@lbwalstrom7929]

andrew knocked this out of the park, this is like BAs 'every way to cook a potato' but more calm and more elegant

[@thundermincz]

good job andrew, really love how you evolved into a chef, watched worth it when it started out and always found you entertaining. hope you are doing good!

[@sarahking9382]

I don’t know why, but the fact that Andrew loves Food Wishes makes me really happy

[@BrokenEvil]

me too! I gasped when he mentioned it haha I love Chef John

[@kittymcmeowmeow1]

@@BrokenEvil everyone loves chef John and a little pinch of cayenne

[@brilloobrill1846]

I recognized those potato stacks immediately

[@stephanetly]

I literally gasped

[@maryharris3284]

I was looking for this comment😍

[@MrKenilles]

Love that you showed the failed potatoes. Gives a lot of hope to many home cooks, seeing that you can and will fail, but it's nothing wrong because you learned something. thanks for this video, it was very cool!

[@melissaning5887]

hes looking more and more like an uncle😂

[@masdanar9321]

Omg yess 😂 the mustache tho

[@trex0004]

The black shirt is doing it for me =)) Olso, Uncle Bob-bey Belcher

[@goldcd]

A slightly rakish uncle, who turns up in his sportscar with a different 'aunt' each time.

[@ladyd2942]

Right, with his mustache

[@brilloobrill1846]

with enough potatoes...

[@apidas]

andrew has the most interesting job ever. what that put him through is just makes him more amazing what he gets over the years

[@tatianat3197]

I really appreciate Andrew talking about fails, thank you for being crystal honest, that's very inspiring

[@UmbraKrameri]

We have a national dish that immediately came to my mind as a perfect solution for this situation. It's basically a potato casserole with slices of hard-boiled eggs and dry sausage between the layers, topped off with a mixture of sour cream and paprika. It's a full dish so you have cooking done for the week if you eat it with some salad. XD

[@chlod9342]

Ok the cutting board skillet flip was just such a cooking daddy moment

[@pwkotor47]

I quivered

[@dooper8934]

BYE

[@leuuniverso]

Imagine how blessed it's like to be his friend and receive these delicious leftovers without doing any effort or paying anything

[@shekinahjoshua3539]

Fun fact : The potato is about 80% water and 20% solids. *An 8 ounce baked or boiled potato has only about 100 calories. The average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.

[@hilzbilz09]

Andrew basically increased his average intake by 40% just for content 🤣😂🤣😂

[@jaceeq9235]

Yeah we really like potatoes here in Europ

[@iamme724]

@@jaceeq9235 po-ta-toessssssssssssssssssssss

[@jaceeq9235]

@@iamme724 english isn't my native Language

[@iamme724]

@@jaceeq9235 what do you mean ?

[@siddhisolanki9177]

You satisfy my ocd😂 You actually evened out the middle heap by adding extra on the sides. The measuring of the lining paper. It could be a part of one of those satisfying videos. Massive respect.

[@creamcheesebabies]

Can we talk about how beautifully this whole video was shot?

[@sawyer0815]

Truly - this video is an art piece of its own. The music, the food, the cooking, the filming, the editing, the Andrew. I’m so calm and inspired after watching this 💜

[@jackgoldhang4291]

The best thing about this show is that Andrew actually saying what he was thinking about rather than looking beside the camera the whole time reading the hidden script.

[@jasonhunter2819]

not saying this is what he's doing, but you can buy a teleprompter for a few hundred dollars and if you're used to doing professional hosting you'd be pretty used to using one so it might be pretty natural to get one for your personal setup

[@CRNGD]

I have no idea how I missed this but this is great, especially the recipe from Chef John of Food Wishes. Chef John is a legend in food youtube. He has been here since the beginning and will likely be here until the end of youtube.

[@priyanka-gy1re]

SOMETHING ABOUT HIS PRESENCE HIS AURA , IT'S SO CALMING SOOTHING AND MESMERIZING I LOVET HIS MAN

[@oliviaadel765]

I never should have went to construction and building engineering.. Wish I could be an online chef making crispy potatoe recopies... living the life of my life trying mew dishes... Well done Andrew.. u're making the dream come true

[@sph_dng]

Look at Andrew, granting wishes by adding more shots of his very cute cat! Also, holy molly, that's a lot of potatoes.

[@elneenz]

Pop pop pop pop pop - best description ever.. makes me wanna make it!

[@ValkyiaTV]

This is actually a really good video format. Id love to see more videos super celebrating one core ingredient in lots of ways

[@sidneyshaw1608]

When I heard Pommes Mont D'or I immediately thought of Jacques Pépin... the first thing I ever tried to seriously make (by following instruction) was Cauliflower Gratin per a video where he makes it with bechamel, the whole thing seemed extremely intimidating but I did it and it was amazing, thanks to him. The next was the mont d'or and it was equally amazing, the guy is incredible

[@emilylouise3385]

“and if that’s not what you’re interested in, i don’t know what to tell you.” is my new favourite saying

[@lilian.embucgo]

I think I figured out why some people are chefs and others aren't. I have never in my life craved the element of fussiness in cooking. I don't care about communicating the effort. I think that's why I cook to feed myself instead of cook for pleasure or for entertainment. But it is so cool that that inclination is part of some people. And then sometimes I get to reap the benefit of it. What a cool way of articulating that desire for intricacy.

[@HungryBaozi]

I love how Andrew describes the smallest details... like how the cake tester allows you to feel each layer of cooked potato! I couldn't help but smile at this point: THIS is someone who loves what he's doing. BTW I died a little when Andrew trimmed off the crunchy parts of the potato pavé. Noooo those bits look so yummy! But I felt way better when he browned the pavé blocks. :)

[@Theprofessorator]

Food Wishes got me into cooking. Such a good cooking channel and nice seeing him getting a shout out.

[@adreto2978]

He's the goat cooking youtuber

[@alaskawashington]

I love that all these French recipes using the word pomme to indicate the potato-ness of the dish don’t use the rest of the name for potato, so when people think pomme they think potato instead of apple lmao

[@mateuszptaszynski685]

Right, pomme de terre- potatoes, pomme- apple. Weird.

[@publicunknown]

@@mateuszptaszynski685 Apple of the earth i guess?

[@mateuszptaszynski685]

@@publicunknown exactly.

[@ayblablabla]

In my language we have another root veggy called "earth's apple"

[@mateuszptaszynski685]

@@ayblablabla which language do you speak? Could you describe this veggie?

[@corisev1009]

lowkey I appreciate the explanation of where all the bits are going, who he's sharing the food with! :)

[@brookehirst624]

To make the potatoes puff like you want them to you have to change the structure of the starches which you do by actually boiling them first then letting them dry out or dehydrate THEN fry them, this is how they make puffed rice and those shrimp chips, my name is aandong has a great video on this!

[@adyatripathi-v6m]

I don't even know how many times I've rewatched this whole series, but I do so especially (and mostly) while I'm enjoying a meal myself. I really hope Andrew does a carrot episode next and tries to recreate that one carrot steak they had on worth it

[@louisechoi8492]

At least now we know how be used up his potatoes 😂

[@venerandoalamaresjr.8910]

That’s true 😅

[@gust2036]

He knows we are really curious abt it 😂😂😂

[@louisechoi8492]

@@gust2036 righttt 😂

[@gregcshort]

Love how approachable your recipes are for the home chef.

[@Unhomiee]

This is the video nobody knew they actually wanted, till it finally showed up in their KZbin feed!

[@Tayo3234]

This is my first About To Eat video and I love it so much.

[@mochi4926]

Dude yes!! Chef Jon is the best! I also tried his fondant potatoes recipe a while back. They were really good. His bread/pastry making techniques are also really handy.

[@brooklynmedium7669]

You know Andrew is literally the modern day Alton brown of this era. I would love to see these two guys working together. Would be an interesting video.

[@evilmissmunchkin]

Pomme voyage took me OUT. This was a total delight to watch 🥰

[@HayziFromOz]

Having lost a lot of my fingertips to a mandolin, I nearly screamed seeing him slice the potatoes without a guard or a cut glove. Those things are soooooooooooo sharp, they'll take off a whole finger like it's butter.

[@kathryn2699]

I love potatoes and how versatile they are so this video is to my liking already

[@lexymartin6841]

Chef John!! I love him He is funny, calming and has a subtle addiction to cayenne💗💗👏🏾🇦🇬

[@naomigopaul6919]

are we just going to ignore that great pun at the end "Pomme Voyage"

[@teganfrier6392]

potatoes are literally the best things ever they r so versatile and so tasty omg i’m hungry now

[@aurawhales8393]

I feel like he became the Santa of Potatoes who will gift you new dishes of potatoes from his bag if you were his neighbor

[@Mugen0445]

When Andrew joined Worth It I thought he was aloft and cold. Funny how much he has evolved to become a great, interesting and warm guy. Would love for this to become a new series. He is quite a good cook.

[@wumin_jia]

This video format is so cool and calming! It really reminds me of Honeykki’s video where she showed what she did with 4kg of potatoes! Cant wait to see more videos from the channel!

[@olivrobinson]

If you wrote a cookbook categorized by ingredients (tomatoes, potatoes, etc), I would TOTALLY buy it

[@niris5433]

pls andrews apartment is literal goals. thats my expectation for my future apartment like how is it so aesthetic-

[@kkelly8987]

I had a little cheer when u talked about food wishes ☺️ I’m so glad to hear u enjoy it too!

[@keziamickens261]

i love how andrew describes some of the dishes as "fussy"

[@getrealnow73]

I appreciate the elegant minimalism of your Anna. Ive made it with sweet potatoes, grand mariner, & prunes. divinity in a pan

[@joshuajones7175]

I love that you talk about ‘imperfections’ and things that didn’t go as well for you !!! For us who love cooking and try to hone our hole craft as much as possible, seeing someone like you be open and honest about when things don’t go as great, really makes me feel like S**T about my attempts going wrong We are all human I guess :D Loving everything you’re doing man !!!

[@atsuikami7443]

Man this guy's accent is therapeutic ( would be a million dollar therapist for Bruce Banner )

[@fuyuyashioriko3489]

True couldn’t agree more

[@GatorAidMedical]

Now I’m wondering what accent he has because he sounds non accented to me

[@jacebeleren429]

I have literally been thinking about that box of potatoes for weeks now. Thank you for doing this.

[@Steakylover123]

Today i tried the fondant potatoes. I have seen it in a few cookingshows before, but forgot about it. It was not that difficult to make, but super delicious.

[@adamkwarren21]

1:10 “It ap-*peel*-ed to me immediately”

[@antonychen1618]

Beautiful editing, greatly educational and mouth-watering dishes. Great way to highlight potatoes!

[@vvvvv432]

When life gives you potatoes, make a video with potato recipes! :D :D

[@veronicageorge8879]

After seeing this. I really wanted Andrew to do thai foods. I know it's not related but seeing the potato and how appetizing it looks... I wish he would make his own version of papaya salad.

[@adithi9862]

the best series on youtube

[@katherinegonzaga3533]

What I would give to be a friend or neighbour that receives Andrew’s potato-y goodness

[@mamakitty6549]

I actually love this! I love potatoes but always do the same things with them... I'd love to try some of these!

[@Wheeinru]

a video of how andrew finished one box of potatoes from the french fries episode hshsg

[@Amberscion]

Make and freeze pierogi! They freeze well for later cooking, so they are a great way to use up a pile of potatoes before they start growing eyes on you. The fondant looked awesome, I love them but don't make them often (maybe 1-2 times per year?) because they are pretty fussy. The potato pave also looks very fussy, and also fairly wasteful with all the trimming that is done before you get down to the small portion that you then fry up and serve... The pommes mont d'or looks awesome, and I will be trying this recipe in the near future. Mac and cheese has proven that there's nothing quite as satisfying and comforty as a pile of starches cooked up with a pile of cheese.

[@eltaninD]

Alternate video title: How I Got Rid of 25 Pounds of Potatoes. Anyway, love any potato content because potatoes are great, and it was really funny to see Andrew giving out the extra raw potatoes to his friends alongside the food he made because surprise potato.

[@shelterit]

Love the slower pace, and the failures, and the honest commentary! Thanks for being real in a sea of flashy fake food vloggers. And chef John is awesome for the same reasons!

[@noorbahy3090]

how is he so eloquent and articulate!

[@Rose-jz6sx]

Years of being a presenter on social media.

[@faizamhabib]

i am trying to control blood sugar and this is what youtube recommended. I immediately calculated the carbs and nutrition for each recipe and guess what, I can have a small fondant btw i only used a 60 gm potato chunk thank you so much for this awesome recipe :))

[@do_okyeom]

Andrew: So this video, you're going to see a lot of potatoes. And if that's not what you're interested in, I don't know what to tell you. *If only you knew* 🥔😚👌🏼

[@shawnhampton8503]

Jacques Pépin in his series with Julia Child "Cooking at Home", does the Pommes Soufflé. They look amazing. This Fondant Potatoes recipe is a winner. I make Pommes Anna with a few leaves of thyme in between layers.

[@rheag9045]

As an Indian, I would have made Vada pav, pav bhaji, aloo pitika, dahi aloo puri, dum aloo and so much more ❤️

[@sarthakk_kk]

Oh hi indian here

[@laurenelise7663]

i didn’t know i needed this video in my life till today

[@cjwahlberg1132]

I tried the Pommes Anna and it was stunning !

[@sms2315]

First recipe with a cheesy sauce and tangy salsa. YUM

[@FutureCommentary1]

You referencing Chef John earned you my thumbs up immediately!

[@jonathanb8724]

Thank you so much for these recipes ! I just tried to cook the pomme de terre fondantes, and oh my God... It's insane how good it turns out! If anyone is reading this, and have a few hours free. Please, take the time to give a shot to the fondant recipe. I mean, I never tasted potatoes like these ! Just try it.

[@hlp215]

Me: I wonder what happened to the rest of the potatoes Andrew: (drops video)

[@Mouanology]

The simplicity of the details my dude, so good. Awesome video 📹 👏

[@tradesmith_yt]

Next time you do fondant use your cake tester and pierce the base (stock side) many times with a cake tester or tooth pick. It will help absorb stock*