Potato Perfection: The Ultimate Restaurant-Quality Recipe

Jack is about to turn ordinary potatoes into a culinary masterpiece with his unique smashed potatoes recipe. In this video, you'll discover the secrets behind creating perfectly crispy and flavorful smashed potatoes, paired with an extraordinary dressing that will elevate your taste buds.
Join Jack as he takes you step by step through the process of making smashed potatoes like you've never experienced before. From selecting the right potatoes to achieving that coveted crispy texture, he leaves no detail unexplored.
Whether you're a seasoned chef or just a home cook looking to impress, this video is packed with invaluable insights and practical tips that will help you master the art of making smashed potatoes with a unique twist.
So, get ready to elevate your potato game and indulge in the irresistible flavors of Jack's smashed potatoes with a one-of-a-kind dressing. Hit that play button and start creating culinary magic in your own kitchen! Don't forget to like, comment, and subscribe for more culinary inspiration and innovative recipes.
VIDEO CHAPTERS
00:00 - Intro
00:03 - Sorting the Potatoes
00:29 - Seasoning the Water
00:57 - Caramelizing Onions
01:59 - Cooking the Potatoes
02:07 - Preparing the Garnish
03:17 - Draining & Preparing the Potatoes
04:11 - Frying the Potatoes
05:08 - Dressing & Finishing the Potatoes
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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Twitter: bit.ly/FallowTwitter

[@timothyjack5794]

Really like these guys, they seem proper humble and love the detail they go into for home cooks that dont normally see this angle. Plus they always have another way to use the waste. Quality channel 🤘

[@dougmcconaha4128]

Made these at home for my wife tonight. They were fantastic. I made a dijon mustard, mayo, balsamic vinegar dressing. I fried the potatos in a bit of avacado oil in a cast iron. Really excellent recipe. Thank you!

[@FallowLondon]

Sounds great!

[@vincentprezioso9190]

Do you have the measurements for ingredients you used for dressing?

[@khaledzurikat7190]

Use olive oil, no need to use expensive avocado oil at all!

[@acetrace4173]

Love this idea, thank you for sharing... I love watching you guys when you cook, plate food, show us different ways to cook at home, offer tips about everything you do in your kitchen and when you do the blind taste tests. I would dearly love to see more of the above please, please, please LOL. Take care and thanks again!

[@ceramicholiness]

Criminally underrated channel.

[@Sweedanya]

Absolutely incredible. Love explanations on why you do what you do. Also seriously appreciate your suggestions on what ingredient substitutions can be done at home. All of your recipes are incredible, but some leave me wondering how to make simpler equivalents of some of the ingredients, so I can get like 80% of the way there with less cost/time. Keep up the amazing work :)

[@FallowLondon]

Thank you! Will do!

[@amandashamanda9479]

I love your videos! One day I wish I could make it across the pond to try your food for myself instead of just watching the videos, dreaming, and drooling ❤

[@lasehtrocks]

Having done a crapload of garnishes for prep and struggling to chop a fine chiffonade; that twist and curl made me feel dumb and enlightened me at the same time. Thank you. I have the best technique to dice sweet peppers, I have not seen anyone else do it if you want to see it.

[@michaeljcaruso1]

Been watching this channel for awhile. We'll be in London for the first time next month, and will absolutely be making a reservation with you guys. Love and appreciate the content!

[@jay71512]

They look great! Definitely trying this!

[@Samurai78420]

I just found this channel! Its so awesome. As a Chef, I'm always looking for inspiration and these guys have it in spades.

[@pho14]

thank you!!! this makes SO much sense to just lightly smash the potatoes rather then let them boil until its about to break a part (Heston's recipe).

[@steveparkes1]

Beautiful, as all your recipes are!

[@padders1068]

Chef! Great work, they look amazing, next level potatoes! Thanks for sharing, educating and entertaining!

[@matthewricketts5330]

Good job chef! Looks great!

[@Briax89]

I love the creativity! Ill for sure get some varations of this going. Ty!

[@AJBTemplar]

I do similar at home. Pickled finely sliced lemon is a good idea - thanks.

[@hermansen123]

Looking forward to try them!

[@TheBigk1964]

They look amazing, and a relatively simple dish to prepare!

[@sarahtaylor546]

This looks so good

[@JohnKooz]

Despite the large amount of culinary work required for this this epic batch of spuds, I sincerely appreciate this rapidly narrated, action-packed, zesty expert cooking walkthrough from Jack on Fallow!

[@thefamilycat86]

Dish looks amazing! Simple and tasty. Gonna pencil in a day to try this recipe!

[@kris611]

wow will be trying this...great stuff!

[@traciannveno]

Watching from portland Oregon usa. Beautiful, thanks loved watching

[@peptidegirl]

Very interesting! Have not seen anything like this!

[@lovepilapil6342]

Wow unique style your making dishes it's looking delicious

[@nathanbenton2051]

that french stovetop is so cool. gonna get one of those these days

[@albertsmyth9616]

What a fabulous idea, I love potatoes cooked in any way, and this is new and imaginative. Thank you so much for the recipe!

[@MarksMindBox]

This is a genius creation.

[@raphtze]

amazing! i'm a big fan. cheers from california :)

[@seanhettenbach2101]

Keep it up guys. This content is superb. Hope to one day eat at your restaurant!:)

[@matthewbirney3209]

Chef's had a few wine's

[@lawtizzle]

Mate! Clocked it straight away…. Consider it a homage to the late great Keith Floyd 🍷

[@mikeshaw6770]

I came straight here to check i wasn't the only one thinking this 😂

[@coffeyeoin5]

he's literally hiccupping at 5:25 lol

[@pbenavides09]

A local restaurant, Picone, does potatoes like this. They are incredible. I’ve gotta try this at home!

[@tutes0133]

After how badly I butchered my own a few days ago, this is exactly what I needed.

[@jackbourner7965]

God damn that looks incredible

[@AndyGait]

Love this idea. Going to try cooking pots in a stock. then crisping them up. Don't have a fryer, so they'll go in a hot oven.

[@realalexsmith]

Might try boiled then crisping in the air fryer before covering in the dressing - great content and ideas

[@gbc7344]

I do that …works a treat 🥔 👍

[@tradingelk6914]

The result is very nice. Although I wouldn't say it compares to actually deep frying, but not much does!

[@markwillies7666]

The humble spud jazzed up. Maybe the chip shops should try this

[@Pooki2024]

3:15 😂😂😂😂

[@fdama]

Very good idea. I've always found boiled new potatoes with butter and herbs added a bit bland so this dressing would make it more interesting. I'm not a fan of deep frying so I'll try the oven method instead. Thanks.

[@joedennehy386]

Excellent

[@edy_ea]

These actually look awesome 🤤 .. love your dishes and methods .. one question tho, do you taste the dishes off camera or are you seasoning before you taste it?

[@tjluis721]

fire 🔥

[@alexva210]

Would love to see your mussels recipe!

[@mistacoolie8481]

master chef ain't he?

[@epark5687]

Why do I watch these so late at night.

[@sidsrivastava6987]

Same

[@jrstrey]

Definitely my favorite channel. Really great, quality content.

[@betheneytroyer1156]

I like your style

[@joeb6705]

Smashed potatoes crisp up nicely in the oven, for anyone wanting to do this without a deep fryer.

[@jennyvanniekerk9600]

Hell that looks good

[@joshuamilos4251]

Oh boy oh boy Delicious 😋 🤤 mate Do you think if I put the potatoes in the air fryer will be similar? Probably no 😅 Anyway thank you So fricking hungry now!

[@helpyourcattodrive]

❤❤❤❤

[@RockingTheFro]

Hey I cook for a living and I would like to know what model of pepper grinder you are using and how long it has lasted. Every single damn grinder at my job is worn to death. Like the crankshaft has gone from square to circle, so the top bit doesn't grip the shaft, and the pepper doesn't grind. Please help.

[@ohohyeahohyeahohyeah]

great video. how do i make those fermented lemons? they look awesome!

[@gordonyoul9515]

I would always start potatoes in cold water. This surprised me.

[@jmg6012]

These look great. They would make a great side dish with oven roasted chicken thighs or a pork chop.

[@KimiMD]

😂😂😂 you had a little chef benny rinsing your knife.

[@noiseman1986]

Love it legends. Have you ever thought about going induction cooktops?

[@DavidBcc]

Their kitchen does, a lot. Mostly because of rediculous gas prices. Funny isn’t that? Gas isn’t exactly in short supply, yet the price has tripled.

[@noiseman1986]

There ya go! Didn’t know that . And yep here in Aus gas prices should be cheap as chips but they arent

[@twangology]

like a hot potato salad ;-)

[@scottbrown575]

How did you make the dressing? Great video! Keep them coming!

[@SonoftheWars]

He said it. Mustard, mayo, vinegar.

[@AKAtAGG]

I use dashi stock to boil my spuds. doesn't matter what i serve them with the dashi absolutely smashes it.

[@VathSophanin]

Good cooking

[@Nosceteipsum166]

I'm making this bad boy tonight, but after realizing there's pretty much nothing inside my fridge for the sauce, I'll be making a simple soubise sauce and god help me lol.

[@FallowLondon]

Good luck! Let us know how it goes

[@DavidBrown-ts2us]

Looks nice. One thing though, when you deep fry at home you need to account for heat loss in the oil far more than in a pro kitchen, because its smaller. If it's in a wok you can heat the oil to 220-230 and that will do the job, or if it's an electric fryer cook them, take them out and let the oil come back up to temp, then cook them again.

[@perfectplates]

Oui chef

[@neilrusbridger2758]

Assuming you have just crushed the potatoes they will still be warm, so they shouldn’t make the temperature drop too much, or try frying in smaller batches.

[@user-ng2qx4xd1b]

Their missing something. That damn black wipe down rag they are always using. I think this is the first video where I didnt see them use it. Oh and the potatoes looked fucking amazing

[@AlexGoesBoom280]

We dont pick hebs at Fallow, its a waste of Thyme

[@AM-zj3nf]

I like to boil them, smush with a fork, then roast in the oven with garlic.

[@mrhaddock1445]

Noice 💪🏼

[@ParkerCapital6]

Porcini broth 🤙

[@Konrad_K.]

Try adding parmesan on top, but not too finely grated

[@user-vf3zl7cv2v]

How do you pickle the lemons?

[@niteshsawant9044]

3:15 🤣

[@jobond3317]

Love your recipe. But I can't eat mayonnaise. What would yogurt go like instead

[@shanemac1111]

Instant noodle packets, nearly spewed up. yeeks.

[@jonaslundholm]

Looks amazing. But it’s kinda hard to hear what he is saying at times.

[@smartuitive]

guy's forte is the frytop

[@richc47us]

Is the oil temp 170 C or 170F?

[@Gl__ry]

What watch is Jack wearing? Anyone know the brand?

[@niksecrett3001]

Love the random shouting 😂

[@ehtikhet]

What about using the hot potato stock water to make a cup of tea? …

[@BreonNagy]

I see you're using just a basic chef's knife. Is that what you primarily use for prep or do you have some sort of fancy knife that you prefer?

[@khaledzurikat7190]

What’s the dark sauce in the dressing?

[@robertpurcell9426]

An hour and a half to cook onions and garlic?

[@bs838]

No kidding, that’s ridiculous

[@ori-yorudan]

@@bs838 If you want to properly caramelise onions it takes around an hour depending on the amount. You can speed it up by putting some water into the onions every now and then while cooking on a higher heat.

[@Anynamewilldo10]

Recipe please

[@zekemontgomery6678]

Damn

[@netRunner42]

top tip for the onions, use a little water at the beginning or stock ... the onions get faster translucent as soon as the water is vaporized, and caramelization process begins use a bit of oil or butter ... its much faster uses less oil or expensive butter and the flavor gets enhanced ! Cheers, I am a chemist how loves to cook :)

[@googlekonto5397]

Great idea !

[@mwitty111]

What type of stock did he say he was using?

[@getfucked69]

kombu stock, its dry seaweed stock basically

[@vtheb666]

Potatoes with a dressing on them ! Damn , why has no-one ever thought of doing thst before ?

[@Olofo_olofsson]

What region is chefs dialect from? Non Englishman asking 😊

[@doktorr82]

well I really hope, there's beef tallow in the fryer instead of seed oils :)

[@tonyflow6244]

These look delicious, but to call the classic roasty boring is a bit sacrilegious!!!

[@hilariousyoutuber8430]

Can I work in your restaurant, sir ?????

[@tomware1303]

Be nice with a buffalo glaze with Stilton

[@aaronjohnston7443]

He sounds like he’s had about 7 pints😂

[@mistacoolie8481]

lol

[@pandoraeeris7860]

The recipe looks really delicipus, but I detest the way this video is edited. It isn't pleasant to watch at all.

[@davidamble5375]

Accent is so thick I can’t understand the ingredients.

[@shane505]

whopper

[@christinebeames712]

Choppy camera work .

[@leowatkins1518]

why does he sound drunk

[@muchopomposo.6394]

Excellent, but I wish you'd speak clearly as I'm an old git, and a bit hard of hearing. You don't seem to finish one word before starting another, therefore I'm missing a lot of the vital information. 😢