I Cooked Two Of TikTok's Most Viral Potato Recipes

[@thatdudecancook]

In regards to the Bubble pillow potato recipe, I would try it again with glutinous rice flour and russet potatoes and see how it is. I'm not sure if it would be crispier this way but it could be worth a shot. Nothing but love and respect for the OG creator of this recipe.

[@rottenappleization]

Maybe boil in water till they pop up, dry then fry?

[@adriennepender673]

I’ve seen a version of this recipe on Instagram, and they did not use glutinous rice flour they used plain AP flour and corn starch and then rolled them out smaller and thinner; they came out super crispy. Could that be it?

[@dougamer31]

Russet should work better as they are starchier so more clumpage im thinking

[@RazDaz74]

Bro you went from 80k subscribers, when I first watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌! You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!

[@RazDaz74]

The BEST part about your show is that you demonstrate as a true Chef! I woulda did this, maybe that, you can use this... etc... PERFECTION Sir 🥰 👏👏👏

[@thegodofpez]

I’ve never seen anybody make it rain with potato slices before. Economical and brilliant.

[@spencerthomason6558]

Made me laugh out loud in a quiet room. Well done, Sonny!

[@jumpieva]

it's what women really want....lol

[@laurenanderson7330]

@@jumpieva in the club

[@bangreza]

If I may suggest. The problem with the second recipe was the tapioca starch. To get that consistency you cannot substitute tapioca starch with corn starch. The same thing happens when I try to make foo yung hai with corn starch instead of tapioca. You might wanna try again and if you get better results make a follow up video 😁🙏🏼.

[@ziggybender9125]

Seen someone fail a recipe recently by replacing arrow root starch with potato starch, turns out different starch powders garner different results.

[@thatdudecancook]

Heard that! Not sure how much crunchier they would get but if the worth a shot

[@NefariousMinds]

Tapioca starch is more gooy/slimy.

[@donotrobme9295]

@@thatdudecancook I disagree with viewer. Maybe have them send u a vid and if it works makes a plug for the person when u remake it. I dunno

[@fromheartfeltplaces_4627]

If I may also expand on this topic the difference in potato could also realistically alter the recipe at a fundamental level. Different potatoes have different overall starch content, moisture content, etc. Would definitely start by using the proper potato, and then expand into various starch changes personally.

[@wolfpack9695]

Absolutely love how your channel has evolved, congrats on 1M+. We sure do miss you in CO but happy to see you loving Austin.

[@thatdudecancook]

Many thanks!

[@runnerdude47]

@@thatdudecancook Welcome to Austin!

[@24kachina]

If you listen carefully one can faintly hear the agonized screams of each finished potato wailing and begging for Rosemary Salt!! IYK, YK. The layered pressed first one is a show stopper at a dinner party or holiday meal. Also easy to make ahead and I have good success eschewing the hassle of deep friying and instead shallow pan frying on each side in about 1/2" of peanut or avocado oil. Great video! Poor fridge . . .

[@thatdudecancook]

Just made a fresh batch! It would be amazing no doubt

[@pegparrish3512]

Wow, that first potato preparation is stunningly drool worthy! Need to give that a try, many thanks! 😘

[@thatdudecancook]

it's a must try!

[@goatboy420]

@@thatdudecancook I tried the first recipe a while ago, but it went horribly wrong… 😵‍💫 Seeing your method has inspired me to try it again! (Quick question- do you think extra virgin olive oil would make a passable substitute for the butter/fat?) Thank you so much for all your videos, mate! ❤️

[@thatdudecancook]

Potatoes are amazing and that is all....HAPPY COOKING and much love to you all.

[@Donnieeeee]

Salute.

[@theMcWOPPER]

You said it sister 👏

[@davidbuben3262]

Right back at ya! Gonna make both recipes, but go with russets for the second one. Your shock, perhaps satisfaction, as you watched the evil fridge slowly going past the tipping point. Priceless. How do you like that ricer your using? I have one recommended by ATK that I'm disappointed with. Very flimsy. You haven't steered me wrong so far. Love the Lamson fish turner, and baught Lamsons kitchen shears. Excellent. To you all the best, from the Pacific Northwest. P.S. I wouldn't click on that Lucifer link if you paid me.

[@bennickerson9581]

I am a psycho

[@MKultrapdx]

Most poverty foods are good. Rice, beans, potatoes are all my favorites.

[@Arauge1981]

Thank you for using the guard on your mandolin, I always cringe away when I see people using them without, I've watched too many cooking competition shows and seen people peel their hands using those things. I've had one for years but it doesn't have a guard so I've always been too afraid to use it lol

[@bevtuft3572]

You should be nervous about using it. My fingerprint has been changed forever since an 'incident' with mine.

[@ph1shstyx]

if you don't have a guard, get one of those cut resistant, food prep gloves. It'll protect your fingers from the slice

[@GoodForYou4504]

That was a great example of the highs and lows of doing a tic tok recipe. 👏 ! I always think that the fun is in the process. I enjoy a fail as much as a win (mostly). I tend to only make food for family that I've made before. There are very few online recipes that I don't "tweak" a little just for available ingredients and taste. When you find a perfect one it is a keeper! Thx!👍

[@davidbuben3262]

Same. It was refreshing to see Sonny try a recipe new to him as well as us, and see him, a great chef, get a fail. I don't feel so bad now, as I have had way more fails than wins.

[@scarkilla9630]

Love the new backgrounds, love the energy, and love the videos as always.

[@thatdudecancook]

Thanks!

[@scarkilla9630]

@@thatdudecancook not welcome 🤠

[@RazDaz74]

Bro you went from 80k subscribers when I watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌! You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!

[@thatdudecancook]

Thanks my dude!

[@blackwivesmatter9040]

Who are the other two? Josh and babish?

[@RazDaz74]

@@blackwivesmatter9040 Not Another Cooking Show, and Guga. Simply bc ThisDudeCanCook and the aforementioned say "you could do this, you could do that, could be better with this." Too many YT chefs state "BEST dish ever." When the best chefs in the world state they have yet to make the perfect dish.

[@RazDaz74]

@@blackwivesmatter9040 Josh and Babish are solid. Going in at like 5-6

[@blackwivesmatter9040]

@@RazDaz74 Guga is all stunt food, I dont consider him a chef.

[@bensebaugh6017]

No idea about the second one but it is usually done with a pâte à choux with flour and leftover potatoes. They're called potato puffs because they puff up and they do get crispy.

[@caseyjmaguire]

Look at this guy now!! New kitchen.. multi camera shoot! Amazing

[@wolfpack9695]

You’ve been one of my favorite cooking channels for a while now but the fact you have a ping pong table in your family room, WOW! One of my favorite hobbies besides cooking :)

[@KM-mw3jp]

There’s a channel on KZbin called Hausgemachte Rezepte that made a very similar one to your second recipe (but it’s better in my opinion). The video is called “when you have two potatoes and one egg. Potatoes made like this. Quick and easy recipe.” The recipe is absolutely phenomenal, I’ve made it well over a dozen times at this point. It’s also really good with a small chunk of cheese inside of it to make it “stuffed”. The main difference between her recipe and the one you tried was the binder.

[@Dina_tankar_mina_ord]

I like when channels like this show everything even if it does not always gets perfect.

[@Nozarks1]

Yes. It also makes me feel better because my recipes often get messed up.

[@nhtathinfbntb2746]

glad you still went through with the video !!!

[@thomasyoung5452]

Amazing how what’s old is new again. First one is an old school pave, and first time I saw it was in a Charlie Trotter book. It’s also in Ad Hoc, the Keller book with the brownie recipe you made earlier. Only difference is the fat, butter instead of duck fat, and these are deep-fried instead of pan-fried.

[@janitarjanitar]

You absolutely killed it my dude! Shouts out to Sebastopol.

[@josiahliljekvist9992]

THE FRODGE HAS FALLEN! THE PROPHECY FULFILLED!

[@thepanremastered]

"we're gonna go all KAWNSTARCH" lmfao

[@richardmullins1883]

If you had used russet potatoes as they have more starch than yukons, they wouldn't have fallen apart, and you wouldn't have to stick the starch from another vegetable into your potatoes to make it work

[@bradzimmer239]

1st recipe is Au Gratin from my days as a sous chef, and duck fat was a nice choice. Second recipe: can't 1st fry anything at 250, so raise that to 320 for 1:13. Nice job.

[@Ephesians5-14]

Love the empty paper towel roll in the background 🤪 looks like a fancy new kitchen, but I kinda miss the old kitchen! Congrats on all the success 🙏🏻

[@Pneuma121]

So glad I found you! I GET it! Your passion! I used to be way overweight, well, not that much, just from pregnancies, not anymore, got that “something” that just makes me STOP. Ok, TMI. Thank you, you’ve helped. I think it’s called Leptin, a hormone that’s actually excreted, not from a gland, meaning endocrine, but it comes from the actual FAT on a person’s body! So weird. Anyway, love your passion and personality, you’ve GOT it! Appreciate you very much, Pneuma.

[@MLSMultimedia]

Nice downing of the fridge - I'll try those potatoes!

[@clashwithkeen]

2:20 dude I almost cried when I saw this. I immediately paused the video and went to try it. I cook A LOT of potato dishes. I just made 3 shepherds pies a couple days ago and I absolutely can't stand peeling potatoes because once half of it is peeled it's hard to grasp it without it slipping out of your hand and I literally look like one of those people from 90's infomercials where they're ineptly fumbling with mundane daily household items to sell a gimmicky product.

[@northofnashira2575]

7:27 Loving the Mark Rober-esque shot there.

[@dontbeD-Turd]

I made the 15 hour. They where awesome. Like your new kitchen

[@ck9618]

This is going to be a fantastic series.

[@LuciousMidnite]

The french bistro i work at serves these this is an actual dish basically confit potatoes which confit just means anything cooked in its own fat or other forms of fat its not just a tik tok trend

[@yodamonkey1244]

No matter what kind of day I am having, when I see your videos, I always end up with a smile. Keep up the great work.

[@princesskylie8748]

Hey chef I really like beans, I wish you'd make some beans I need some new recipes I love your work always thank you ❤️

[@GoodForYou4504]

Nothing better then a classic Boston baked.

[@andyc4685]

Try akis petretzikis' recipes, like the Greek white bean soup (fasolada)

[@davidbuben3262]

I've been making The Pioneer Womans 'Chili Beans' (not a chili recipe), for years now. Always a hit. The only thing I do different is I add some really meaty hammocks, and when it's all done, take the meat off and add it back into the beans.

[@marcellom]

I chopped off the very very tip of my middle finger a month ago with a mandolin. Now I wear one of those protective gloves.

[@ryanhorton3248]

Hey man! Just wanted to thank you for all your videos. Keeps me motivated to cook :) You rock dude! *karate chops fridge*

[@thatdudecancook]

Glad to hear it and Happy Cooking!

[@thegonz7833]

@@thatdudecancook Maybe create new recipe with pork called the Karate chop.

[@andyskiles9542]

Your joints keep wobbling.

[@mrlarry999]

I’m definitely going to give that first recipe a try.

[@smithchasea]

Pfffft, you thought we wouldn’t notice the empty paper towel roll magically refill itself at 1:03, but we noticed. 😜

[@tatyanareshke3265]

The stacked bunch looks incredible!

[@rdropcuff]

BRO YES HAHAHA THE OUTDOOR FRIDGE❤

[@whatevsnevs7689]

“Cohwnstarch” 😂😂😂 (it has the juice!)

[@Caseyuptobat]

Next best thing to duck fat would actually be goosefat, followed by schmaltz. Butter works too for potatoes, but makes things taste too heavy unless you've clarified it first.

[@rickybobby9886]

My wife and I love your cooking. We look forward to you finding a new way to beat the shit out of your fridge🤣🤣🤣

[@AkA_Third]

At dinner today I asked my wife to pass the Sergeant Gilbert. She looked at me like I was crazy so I told her "You Know I love You". And Im out

[@Niels213]

Quality of the videos is even better now that you have a new kitchen and employee. Keep up the great work and recipes!

[@anishraj7392]

The fridge saw his whole life flashing infront of its eyes the moment he took a bite of that potato and made that face of satisfaction

[@rolandsteele2986]

Love this guy!! I’ve tried most of these and they don’t disappoint

[@2Wheels_NYC]

That first recipe was awesome.... Great special occasion / holiday cook!

[@erockg9139]

New house looks great!

[@REY-RUM]

LOL @5:48 best part of the video

[@TheTEN24]

That first one looked dope

[@TeamStevers]

Yukon gold and Russetts are on opposite ends of the waxy to starchy spectrum

[@mikel6989]

Russets and yukon golds are not interchangeable in a recipe like this. It does make a difference.

[@srjonesytube]

gente o cara nao para de movimentar os quadris, meu deeeusssss

[@jesswinter]

Me at the start of watching this: Hey isn’t that the guy in KZbin shorts that always hits his fridge. Me at 5:46: yep that’s him😂😂😂

[@Chbcfjkvddjkiuvcfr]

You should try with oven-cooked potatoes. It will concentrate and caramelize the taste instead of « washing up » the taste By boiling potatoes. Your gnoccis will have a much better flavor.

[@annzamora6943]

Im from Georgia not Arkansas, but i have never never ever eater cornbread with fish. We always eat hushpuppies. A good hushpuppy can make or break fish fry. So good. I have also never had fried pickles with fish. Chicken yes fish no. In my humble opinion a perfect fish dinner is made of: 1. Fish of choice 2. Coleslaw 3. Steak cut French fries 4. hushpuppies That is perfect. You could eat baked beans but not a requirement.

[@mitch8758]

White pepper grinder needs a name

[@NCsurvival1]

No way! You like Ralph the Baker too.

[@Pygmyz06]

"stupendous". It is an adjective that means "extremely impressive or remarkable"

[@1alojzije]

lol that fridge seems too nice to kick in.... i guess i gotta wait to the end of the video

[@joer8035]

Fridge almost fought back

[@PhullyNo1]

TikTok is the home of incredible recipes. Yeah if by incredible you mean lacking credibility then you are correct sir.

[@foxvalley560400]

I'm glad Parkinsons has not slowed down your cooking skils

[@jeffshannon5410]

I do not think most of us have a refrigerator in the backyard that we fight with and it doesn't punch back!! 😂 Lol that's one of my favorite parts of your videos dude

[@larrbearh2624]

Like lawry’s seasoning 🧂 and sour cream dipping home made

[@samuski36]

I have done a duck or a goose every Christmas for the last 8 years, I always save the fat for cooking!

[@deeannhansen1469]

Love watching you cook!!

[@88wolffy]

I did learn something from this video, to follow the recipe. That dude that is supposed to be able to cook kept saying he was following the recipe exactly, all while changing the main ingredient in the recipe and then wondering why it didn’t work 😂

[@bobbob6472]

I like how he leaves out the type of potatoes needed, as I am sure they are all pretty much the same.

[@stephensano9156]

Fun potato video and who doesn't love a two-leg refrigerator karate kick!

[@littleniagara4705]

Holy moly!! Starving now🥔👍

[@mrpankau]

I don't care what the carb nazis say, I will never quit eating all the potatoes.

[@jonschmidt1545]

Please viewers, do not skip the ads. It is the way we get more great videos. Okay Sonny, peanut oil not Avocado Oil?

[@thatdudecancook]

I was using Avocado for a while but it was so expensive so I switched to peanut, both are great

[@zanec1780]

I like cooking my food without China having access to my keystrokes.

[@meme_kre8930]

New kitchen looks fucking sweet, man! Congratulations!

[@basschannelsa7155]

Can you please do a video on how to do Slap Chips at home??

[@elemntmusic]

I’m intrigued by the giant French fries

[@Richiedagger87]

I cringe and wince any time that I see someone using a mandolin without the guard

[@jedplum]

I would try a pane with the second recipe, i very fine breadcrumb coating, make them a little more like croquettes to get them properly crispy

[@Jacob-ir6zi]

One of these days he's gonna cook something so delicious that he'll go into his car and drive into his refrigerator

[@aboutexactly]

So I made the first recipe, but beware: They can easily become a disaster. Now I made mine in a pan about twice as wide as the loaf pan and cut them in half, so that may have been why, but Sonny cuts off the edges of his anyway, so maybe not. I recommend putting them in the freezer for about 20 minutes before frying. My first batch broke apart and I ended up with potato chips basically. Also, I recommend starting the oil at 400-425°F and of course, stick to small batches. I used Russets, duck fat and peanut oil. These are very good, but considering how much time and effort I put in, I would not recommend it. At least try it a couple of times before you make it for guests. It took me 3 tries to get it right.

[@operatoncreation6396]

new kitchen who dis

[@fightingwords8955]

5:45 🥊🚪😂

[@josephelorreaga9505]

Amazing! Video brotha. Like this

[@louiehamilton1700]

We need a sonny and demo ranch fridge abuse video.

[@Pneuma121]

Wow! Sonny you are so meticulous! That’s what I love about you! I subbed just cuz there’s nobody like you! Everything you’ve ever made, I want to to just TRY it! And what’s up with you and that refrigerator? Funny as hell, crazy, loco! Can’t wait to see what you have in store....that chili sauce for ramen, nothing could be better! WAAAAAY too spicy for me, but would just KNOW it would be fabulous! Good for you! You’re awesome dude, cuz I KNOW you can cook! Love from CA, so ashamed to say that, hate it here! Just keep on keepin’ on, love your videos man! BTW, my user name is a Tool song, one of my favs, but, they’re all my favorites! I know there’s some good stuff comin’! 🥳💜🎶🤓.

[@jumpmadmadness1222]

I found this amazing recipe on Tictok, all you need is chicken and NyQuil. 10/10 dish

[@vicentemoller3540]

Loved this type of video

[@cousinyak1803]

Love this. Just fun!

[@D2ezbmu]

I’m just here for the fridge abuse… jk love ya bud!

[@Zer0zUnLtd]

Stupendous is the right word lol

[@ba11in]

saw ralphthebaker in your search history i love that guy, some good recipes

[@derbness]

That last one is just someone trying to invent the wheel again. Do gnocci and fry it. Same result

[@brettfullmer8914]

you. are. killing. it. great jorb!

[@sandyadams9446]

Always good to see you.

[@Cpv-dx3wu]

Well, I agree...it's stupendous!🤪😂😋

[@ionicblur]

Amazing content my dude!

[@12000thumber]

I'm an adult, so I'm just going to follow you. I'm not a child.

[@jamesbarisitz4794]

Some grated jalapeño Monterey Jack cheese between the potato layers of the first recipe might be worth a shot. ✌ 😃