I Tried Making the Insanely Popular 15 HOUR POTATO RECIPE... was it worth it??

[@Joy_of_life88]

I would like to see a video where you guys re-test hacks and recipes, but with tips and suggestions from the comments.. ☺️

[@brittanypatterson3449]

What a great idea!!

[@jacobedenfield4015]

dope idea

[@Louisehaugnes]

Uhhh great idea!!!

[@narciseakz3901]

YEESSSSSS🤙🏻🤙🏻🤙🏻

[@anettepus94]

Yes! This would be an awesome video👏🏻

[@robylove9190]

You didn't do anything wrong. Even Poppy's are soft in the middle and crispy on the outside. Try cutting them in bite size pieces and frying them. That way every bite be crispy.

[@anggela]

You could also try making less layers of potato slices, so it's not as thick! Maybe a better ratio

[@chrissg.1862]

Poppy was on sortedfood 3 months ago where she explained how to make them and she was using a A LOT more duck fat. She also said to make sure to put a lot of salt in before cooking and before frying she cut like half inch thick slices. One of the sortedfood guys came up with a version that had layers of bacon which they agreed was better than the original.

[@tracey2156]

Definitely go watch the sortedfood episode of her making them. It really shows how she did it.

[@tracey2156]

here's the link to the specific video. kzbin.info/www/bejne/oJiQpYaArJyjZpo&ab_channel=SORTEDfood

[@EFR1616]

Yes! I love Sorted food, and love even more episodes they bring her on. She brings so much joy to the boy bunch lol.

[@sanjajuric903]

That version with the bacon looked waaaay more better than the original. Rachel should definitely watch that Sorted episode (and more).

[@tracey2156]

@@sanjajuric903 bacon makes everything better :)

[@stephdagie7086]

Rachel's reoccurring issue: why did I use such a small bowl 😂

[@m00nlight112233]

Let's tell Chris to get Rachel bigger bowls for Christmas! haha

[@karamcintee8691]

I was thinking this exact thing 😂

[@kaivickers166]

I’m the opposite. I use the biggest bowl for everything, regardless if that’s at all justifiable.

[@stephdagie7086]

@@kaivickers166 EXACTLY!! its better to use a bigger bowl and only having to clean the one instead of 2 because the first was too small. A concept my husband doesn't seem to understand 😒😂

[@IslandMarigold]

For crispier potatoes I'd recommend pretreating the potatoes as you would for hash browns: Soak the potatoes in water and then dry them with paper towels to remove as much moisture as you can. That should help. 😊

[@MrsBees]

You should have melted the duck fat in the microwave/stovetop. In the inspiration video you can clearly see it was liquid. That would have been a lot easier!

[@tamhuy10]

it melts from her hands

[@michaelablair4689]

@@tamhuy10 somewhat yes the fat will melt in your hands but they won’t get as evenly coated if you don’t melt it to a liquid. Some potatoes will have more fat on them, some will have less

[@daninee]

Hah yeah weirdly found myself asking her out loud why she didnt heat it first when her hands were about to dive into the goop😫

[@Sandra-rezinarts]

@@michaelablair4689 actually it’s just the opposite. It has to have some sort of sturdiness to attach evenly. If it’s all liquid then it will all fall to the bottom and the top/middle layers won’t have as much and the bottom would be soaked in it. I think it was just the right texture from the heat of your hands to stay adhered and not run off to the bottom.

[@debiscott8232]

I would've warmed the duck fat first and salted the spuds as I layered them, you guys are such a lovely couple x

[@rochellec2882]

Or mixed the salt into the melted dick fat so you know the salt on every potato

[@tamhuy10]

@@englishatheart funny how you reacted to would of and not dick fat

[@BTredflag]

The 100 hour lasagna is 100% worth it. I made it for my boyfriend last year - we got married in march. I made it this year again and now we are expecting our first child. I'm not saying it's because of the lasagna. But I am not denying it either.

[@baconrainbow1317]

You tempt me 😂

[@DougCoughler]

It is not going to crisp through the middle. If the oil got into the potato, the layers would separate. Cut them into smaller square and increase the crispy edge to soft center ratio.

[@cherbear08xo]

Rachel: "Why did I use such a small bowl?" Me: "Would you be Rachel if you didn't?"

[@jammielee5714]

The versions of these I've seen are about 1, maybe 2 inch square, and more seasoned on the interior. I would do roasted garlic and fresh green onions. I bet that would be good. I also feel like melting the fat and using a little less of it might help, but that's just a hunch. That seemed like a large amount of fat to the amount of potato, and none of it would have run off when you moved it from the bowl since it was solid.

[@jacksoncrist3984]

ya they should’ve used garlic and some more seasoning as well as made the cubes smaller to have a higher crispy surface area to dense potato center

[@MykeLWulf]

The only thing about the large amount of the fat is that that's basically the point of confit. Confit is when you poach something in low temperature oil. You need enough in the potatoes so that you are actually confit-ing them when you cook them in the oven.

[@paubaires]

I don't know if it's an argentinian thing or a latinamerica thing but, without the frying, we eat this a lot. We call it "mil hojas de papa" or "potato thousand layers". Usually it's made a little thicker and with bechamel in the oven 😊

[@daniellagut72]

I´m from Uruguay and live in Argentina. Was going to say the same thing

[@kyalome]

In Germany, we do that, too! ^^ Also a bit thicker and bechamel and without the deep-frying. It's called "Kartoffelgratin"

[@caromosteiro]

Dios ahora me antoje d mil hojas d papa 😭😭 also (inserte meme d los simpsons) MI PAÍS MI PAÍS 🇦🇷

[@kiwii72500]

Oh we do it in France too the same way! Gratin de pommes de terre!

[@mariaverina]

Soy Argentina y jamás comi milhojas de papa?? 😭😭

[@heathermcmillen92]

I would have added the roasted garlic. The between every so many layers added salt and pepper. But also not do as many layers.

[@rachaellogan8903]

Rachel and Chris are just the best duo 🥲❤ I love the energy between them

[@jammielee5714]

They are so stinkin' cute.

[@ananyaverma8066]

Girl we need a series of food from different countries videos!! Like Mexico, India and Korea 😩😩😩💕

[@mynameisasecret2033]

And Russian

[@daniellehanson3137]

Yes you should do an entire episode on potatoes. Fun fact, I fell in love with my husband over a conversation about potatoes 😆

[@supriyagour2892]

Ooo, I watched this right after SortedFood's dauphinoise potato battle, where Poppy was a guest judge! My emotions were all over the place - I didn't know I was so emotionally invested in potatoes. Lol. Loved Chris' Eye of Sauron shirt! It must be protected at all costs. Loved your sassiness when you were slicing the potatoes - I laughed so hard when you said there wasn't anyone you loved enough to do all that slicing and layering for. Had a Nooooooo moment when Chris started slicing the edges off the potato stack, too. Also thought that maybe it would be easier to coat the slices if you melt the fat first, and season every few layers (rather than just the top after its been fried). Also maybe throw some herbs in for flavor every few layers.

[@narciseakz3901]

Damn you are a sweet person and wow just wow keep it up u made me think about how people can still be very kind and sweet

[@LaSmoocherina]

I like a Cooke Named Matt’s version! - he mandolins the potatoes straight into peppered cream so they don’t oxidize and after each layer, he adds salt and pepper. Uses parchment to wrap around the top and put something heavy on the top in the fridge.

[@randywong3625]

I use the Kitchenaid Vegetable Sheet Cutter Attachment which produces thin uniform four inch wide potato strips. I then assemble it like a lasagne, painting a mixture of heavy cream, melted butter, roasted garlic, thyme, salt, pepper and grated Parmesan cheese between each layer. Bake in a silicone loaf pan (no parchment paper needed), weight and refrigerate, cut and shallow fry in a pan. Then top with pickled mustard seeds and a brunoise of green apple and chives.

[@markbissell5898]

Last time I made these I cut them in about 1"×1" squares & coated them with a lil bit of potato flour after cutting them before frying..came out amazing!! Love your content, keep up the great work. Live Life To Its fullest✌

[@phantomthread4385]

This is basically a version of potato pave, pave meaning paving stones as in the way it comes together. I have been doing this for years according to Thomas Keller but it's cooked in cream and refrigerated and shallow fried. It's truly amazing. Try that. And you really need a lot of seasoning in the mix.

[@TheNinnyfee]

I was thinking butter and cream, too. Maybe even garlic- and herb-infused with e.g. rosemary.

[@SassMSTR]

Please do a potato episode! Potatoes are one of the most versatile vegetables and are SO UNDERRATED! I would love a potato video!!

[@reneeallen3569]

Season each layer and make the sections deep fried smaller and thinner. I’d use salt, pepper, garlic, and onion first. Maybe also deep fry in duck fat? I make an amazing cake each thanksgiving and Christmas to where the icing takes 3 hours to make. Just the icing. As for a killer easier potato dish… Garlic Potatoes 3 potatoes cubed 1 stick of melted butter 1 1/2 tsp garlic powder 1 1/2 tsp onion powder Salt and pepper Mix all together in a quart baking dish. Bake at 375* for one hour stirring about half way through. They’re done when brown and have absorbed most of the butter. Serve as a side dish to any meal.

[@carolina-ex2kl]

I believe that the kind of potato will influence a lot in the result of this recipe. In the UK they have a whole variety of spuds with different amounts of water, starch or wax in them, so I would guess that this recipe would be a whole lot better with the more starchy kind of potato so the final dish is crispier rather than that boiled-potato texture Chris is talking about in the middle, and it does seem like you guys used a more water-y potato. At least that's my guess! We only have two kinds of potatos where I live and I can tell it makes a huge difference in the results of the same recipe depending on which one you use, so maybe that's why yours ended up different than Poppy's version?

[@MilwaukeeWoman]

There is a serious lack of potato variety where I am, too. I'm sure if farmers markets were still running I could find variety there, I've had things there you can't get at regular grocery stores. Potatoes can keep a long while if stored properly, maybe it's time to grow special ones for Thanksgiving.

[@FuzzyStripetail]

Rachel's potato one cutting arm soreness got more out of hand than her questionably magical handling of those "overnight" and "same day" potatoes.

[@KatDJZ]

Melting the duck fat first probably would have made covering the potatoes much easier.

[@britnigardner2393]

That’s what I was thinking when she did it.

[@thestalkinghead]

took me 19 minutes to fully notice, but love the shirt Chris, art and LOTR go together so well

[@kitADY01]

I love how supportive Chris is to Rachel! Dream team!!!

[@anodien1983]

Melt the duck fat gently and poach lots of herbs in it (garlic, rosemary and anything else you want). Cut into smaller cubes, not rectangles, for maximum crunch effect. And add more salt! Also, salt as you layer as well!

[@Bribear1977]

My mom ended up at the walk-in clinic after slicing a bit of her fingertip off on her mandolin (and yes, she was using the guard). To this day she won't touch it and swears it's cursed & has a taste for human blood 😱🤣

[@MilwaukeeWoman]

Oh man, even using the guard? Maybe a guard and a anti-cut glove. Those mandolins save so much time that I don't do scalloped potatoes without one.

[@Rebecca-vg2ef]

Happened to me, too (without the guard though) but it's still worth it to me. They also have extensions for blenders though that can make similar slices with less work and less risk

[@mariahersch9634]

My mom literally just did this! Sliced off the tip of her thumb. So. Much. Blood. 😂 Were they able to do anything for your mom at the clinic?

[@Rose-jz6sx]

I'm so terrified of mandolins. Graters are bad enough!

[@Bribear1977]

@@mariahersch9634 yes they fixed her up, thanks for asking! Is your mom ok? I know it was very painful for quite a while! Now I'm afraid to use mine! 😂😂

[@othersolo4455]

Poppy made these on Sorted Food’s channel recently if you want to go see if there are any tips she gives in that!

[@clairefolger6926]

Hi Rachel. You convinced me that mashed potatoes are the way to go. They’re probably healthier. But thanks for showing me this and proving that Significant time commitment and duck fat do not make a more spectacular potato than basic mashed potatoes.

[@hederahelix4600]

I love the phrase Michelin trained chef. It makes me think of a chef carrying tyres around. 😉

[@theblueskyandrainbow]

this was my exact thought when i first heard of these michelin star chefs(?), quite confused ngl 😂

[@rangerlove7]

#teamedge all the way. And I’ll eat potatoes just about any way they can be made but my favorite is a tie between rustic mashed and twice baked

[@kaykringle8241]

Making a gallon of potato chips as I watch this... Love my mandolin! Love goose, duck, beef tallow

[@heathermcmillen92]

I love lumpy mash potatos with skins!!

[@rabiatanveer1848]

You know what I would like... an audiobook by Chris. It would be such an experience! His voice is so soothing

[@tisha1109]

Would love to see you try Claire from Bon Appetit recipe on her ‘new’ channel. They all look so yum but not sure if a ‘normal’ person can make it

[@JolaHilja]

It's not that important what's the video is about, as long as you are together it's always great to watch :)

[@britbritbaker95]

Funeral potato’s are forever going to be my favorite kind of potato. They are so dang good.

[@lizeventer9585]

You should do a video where you create your own new dessert recipe and show the trials and errors 😍 It would be something new

[@ashleyquam]

It’s so cute how you guys always cheers before you try stuff ❤️

[@ryann9370]

Lol when you said “wafer thin” i died laughing. IFKYN 🤣🤣🤣

[@emzevz3916]

It's just a wafer thin mint

[@ryann9370]

@@emzevz3916 so funny

[@devonhealy4553]

If you layered some kind of cheese and herb like rosemary or thyme, or the roasted garlic in every 3rd-4th layer then press and refridgerate them. Then when you fry they would probably come out with more flavor for sure! It's a great concept but straight potato with nothing to break up the flavor profile seems boring. It just needs another bump up in the ingredient department I think! ❤ Love your videos together, you guys are total couple goals! 💑

[@megasmo]

In the make-ahead version you just do the layering and the first cook the day before. Then pull it out when you’d start cooking the rest of your meal on the day of… so if you want to eat at 3pm on the holiday or special occasion you start the potatoes the morning of the day before. Just like if you were to bake pies or defrost the turkey the day before.

[@jadeeads2802]

You have to fry them twice :) fry them blonde, then let them cool and then fry them again! They get more crispy that way

[@dee00011]

Maybe stacking the potatoes in a shorter dish would make the amount of boiled potato ratio in the middle less?? This looked so good in Poppy’s video I’m actually somewhat disappointed it didn’t work 🥲

[@jacksoncrist3984]

ya their cubes were too big=not enough crispy stuff

[@grandmalin4999]

We have au gratin potatoes for all our holiday meals...love the crispy thin sliced potatoes with cheese between. Yum!

[@maryc.s.6949]

Get a slicing attachment for the kitchen robot… it’s a life saving! I actually cook potato gratin now! It slices a potato in 3 secs

[@christinenguyen474]

I agree with Chris, making them thinner into a potato crust would be what you're looking for. A tip I would say for flavor, is season as you layer. 👍

[@janaijackson4455]

Yesssss! Potato video please!!!!!!!

[@TheShyanne369]

I make a "rustic" chicken salad. Instead of boiled or baked chicken I use chicken tenderloins I fry up in a pan with all my seasonings and then pull it apart with forks and leave some decent size chunks as well as shreds of chicken. Then Mayo, mustard, tons of salt and pepper and pickles and pickle juice 🤤🤤

[@pamiudoff7883]

A preface: I’m Jewish. There is a holiday between Thanksgiving and Christmas (at least that’s how it is this year) that revolves around deep frying things, especially potatoes. It’s called Hanukkah 😅. The whole video I kept thinking “this is just fancy potato kugel”, though at least in my family, kugel is a year round food mostly made for Shabbat dinners. Also, latkes would be the thinner deep fried potato cakes that you are looking for.

[@effiebug4278]

I cannot discriminate against any potato dish. I love them all.

[@maxsaboofpiu]

I think the one with crispy in the middle is the 'accordion' one where you but on the sides like zig zag so the middle part gets fried too

[@sarai1492]

Yes please! Potato video!

[@carrielankford4036]

I think that a rustic mash is great. My son always likes chunks in mashed potatoes.

[@TheMsLisaF]

Repetitive tasks like this is when I listen to audio books. Like folding laundry lol

[@juliamacleod5912]

my favorite potato dish is an English one. You boil whole potato's in hot water until they are soft but not mashed potato ready, then cut them in wedges and put the wedges in a oven safe dish and a ton of oil because this will get them crispy. Put them in a 400 degree oven until they are nice and crispy. They are called oven roasted potato.

[@madalinadelia]

Add salt between the layers when you layer them. The soft inside will always be soft. Cut them bite sizes to adjust soft to crispy ratio.

[@MilwaukeeWoman]

Layers that thin can't be salted between every layer without it being a block of salt. I'd add a little msg.

[@auntrori]

I'm the one who makes mashed potatoes at all family gatherings. No one else. And that's my favorite way to eat potatoes. But I will basically eat potatoes any way you give them to me.

[@marayabond-clark7868]

My favorite kind of potato will always be French fries. I like shoestring French fries with a crispiness to the ends. I also one time in Paris had some potato dish thing with like potatoes and cheese and sausage like cooked together to perfection at this Christmas market. I don't know what they were called and haven't found a recipe for it yet but those are my favorite "fancy" potato.

[@monicavallejo7056]

Emmymade did these on Facebook! I tagged you! She cut hers smaller so there was more cronch!

[@hfrisch007]

Ohhhhh the smoked salmon on a puck sounds 😋 yummy!

[@MxPdog]

melt the duck fat to bathe them in, I want to roast garlic and try mixing it in the duck fat to like flavour bomb, and do them in smaller containers to weight them down more efficiently... cut em smaller for more fabulous crispy

[@digitallystephanie142]

The fat acts as a moisture barrier so that the oil doesn’t permeate through to the center. It’s supposed to be crispy on the outside and soft on the inside, we made them in culinary school. Also, in restaurant kitchens (ideally) you don’t cook for same day service. Todays prep is for tomorrows service. The potatoes would be partially baked on Monday and fried on Tuesday. If you’re looking for chips…make chips.

[@AmandaandlolaNL]

Once again Christopher, thank you for your service!

[@Aurora3242]

💜🥰🤩 If you get grease /food spots on your clothes, put disp soap ( I always use 'Dawn' ) on the spots, rub gently and wash as usual (even in cold water)~no more spots!

[@MilwaukeeWoman]

If I was going to do a sliced fancy potato, I'd do a hasselback. Lots of crispy edges there.

[@laurahayes8569]

ok but your makeup looks so pretty in this vid!!! love it.

[@jennifermayberry6200]

Must Know! What makes your skin look sooo perfect and dewy and amazing!?!?!

[@internaloptometrist2702]

The dried Betty cocker scallop potatoes cries for you. Haha. They’re grate!

[@internaloptometrist2702]

And also great! My husband loves them. I buy them for $1 usd.

[@xtayalex]

I dont know why, because I love potatoes, but nothing about this recipe makes me want to make/eat it. Still watching it all for Rachel shenanigans

[@i_bleed_makeup1187]

They bubble a LOT when you put them in the oil. I do them in a HUGE pot 🤣 I've made these like 14 times. I can't stop!! They're amazing! At first I didn't have a mandoline slicer and slices them by hand the first time. It took me 3 1/2 hours 🤣🤦🏻‍♀️🤣🤦🏻‍♀️🤣 But after I tasted them I IMMEDIATELY bought a slicer. Also, they NEED to go in the freezer too. And they're actually 18hr potatoes.

[@marisastefanelli6757]

They sell them at The Pearl hotel in Burlington, Ontario - worth the drive and price 👌

[@lauragenevieve5646]

I vote for a potato recipe video! You know, I've always wanted to deep fry mashed potato balls. Maybe add some cheese in there too. It sounds so good!

[@cindywatts6717]

I’d season each layer separately as you put them in pan and also use the roasted garlic.

[@crystaltafea7275]

Fry bite sized ones that are like pop in your mouth small. Then toss it in some parmesan and parsley. I’ve never done it but it sounds good lol.

[@Rahqui]

So I make something like this for Christmas every year. If you want them creamy in the middle try soaking your potatoes in cold water before covering them in fat. And flavoring the fat is important too. If you don’t get the flavor in before the potatoes go in the dish you won’t get a chance later. So salt pepper garlic aromatics combined with the fat should help.

[@aprilmott5880]

My favourite potatoes are potato gratin (thin slices like this recipe but instead of fat you mix in garlicky cream and add cheese 😁 very indulgent and delicious

[@dandles2010]

I'm terrified of mandolins, but still wanted to try this recipe. Now I won't, but I'm grateful for that. Thanks!

[@krisb5695]

Me too. When her had slipped I gasped thinking she might be hurt. I'm not even safe with a potato peeler I'd end up in the hospital with one of these lol

[@dandles2010]

@@krisb5695 Same. I think I will skip it.

[@fatimafadhul7858]

I've seen a tiktoker do this but she used butter and layered the potatoes with parmesan cheese and parsley and maybe garlic am not sure, her's looked really really good

[@meganparnigoni9596]

More salt! Melt the duck fat also. But yea. Salt everything so much more than you expect lol

[@SgtReaper1987]

Instead of cold duckfat, try let them bathe in flavoured cream mixed with duck fat or beef drippings. Cream can be flavoured with garlic, herbs or bacon

[@MilwaukeeWoman]

Even the duck fat could have been flavored. It did look bland.

[@kazbutler]

Adding cream makes it a completely different recipe.

[@Pooplydoo]

Christopher's LOTR shirts FTW

[@itsmelaura]

Christopher !! How dare you cut off the ends 😲 That’s the best part 😂

[@rubescentpeach762]

cut resistant gloves work sooo much better with a mandolin than those little guards. you have to be a bit more careful but you get so much more control with them!

[@bethb4432]

I’m so glad to realize that I’m not the only one who thinks potatoes need extreme amounts of salt. No one in my family uses salt!

[@jeridast9598]

I ate at the Oxbow restraunt in Calgary, and they served Confit potatoes. OMG! I would've given my left foot for a lifetime supply of those babies! Still crave them 2 years and 1600 miles later.

[@almaeclu]

My favorite 'treat' potato is waffle fries, favorite go-to is mashed.

[@CherrrrBear]

I love perogis and scalloped potatoes

[@pnknhd13]

I would not be mad at a whole video on potato’s 😁

[@madelinegale1275]

I only like mash if it’s got parsnip in too or has lots of gravy on top. My favourite is probably jacket potato, looks delicious btw 😋

[@thebunz]

You need and electric mandolin. That would be helpful. Also I saw another chef make it. And they use melted fat. Not sure if it makes a difference

[@dtulip1]

Jacket potatoes aka baked....gotta have the crispy skins 😋

[@ryann9370]

Omg. And Falcor!!!!!! I love you

[@sandraabunsango5296]

Never been this early. Always look forward to your videos. Thanks Rachel

[@mvega6]

I do love that OXO mandolin too! So worth it!

[@TheMsLisaF]

You should do the Ivan Ramen full recipe. It’s basically a huge part of the book

[@despinavr]

I wanted to try them so bad but I didn’t know if it’s worth it. Happy u tried it first !