Potatoes Anna

[@sherrycaraway5663]

He says "You notice I didn't put these potatoes in water" right after he pulls the whole potatoes out of a vat of water.

[@barbarapearce9738]

Yes, but importantly he didn't put the slices in water.

[@mohamedatismail]

Masterful.

[@TheDBald59758]

I recently had Potatoes Anna for the first time at the Blue Bayou restaurant in Disneyland. Excellent! How hot is your oven?

[@costuralena3824]

Merci super vidéo

[@Torahboy1]

Yep. You start in the middle of the pan. No hole to fill that way. Way easier to slice on a mandolin btw. And more even. Also, not strictly necessary, but you can add two tablespoons of chicken stock before the oven. HOT HOT OVEN

[@oTHEothrguy]

what school are you from Chef?

[@chefpaulm52]

Hi Polly and Dan Oven temp is usually 350° to 375°F

[@siegfriedschlag4353]

Guten Abend👍🔔💖danke für das tolle Video👍🔔wünschen dir eine schöne Woche, bleib gesund, see you later. Liebe Grüße Siggi und Marianne 💖Frieden💖

[@reallyyouthful]

How to fry potatoes . . . Doh!

[@PMB827]

I miss culinary school

[@pollywebb507]

I was wondering the same thing -- oven temp.

[@fahmed70021]

Lol instructor lost his knife skills

[@chefpaulm52]

Thanks for the kind words

[@brandonebert4452]

Chef, I used this for my CCC practical with the ACF.

[@mereteblaabjerg5769]

Not the same as in France.

[@ranavalona24]

Why are so many chefs blind to those disgusting black bits in and on potatoes?

[@atoning2009]

Peter Griffin . . . hehehhe

[@elsa-chaika_1410]

Все понятно, но очень долго. Я использую слайсер.

[@mikevaluska7313]

The circle should start in the center and work it's way to the outer edge, are you teaching a grade school class or what, you're making real Chefs look bad.

[@barbarapearce9738]

Garlic! not onion.....please!