Pro Chefs Make Their 6 Favorite Potato Recipes | Chef Notes | Bon Appétit

[@derongi13]

"Po-ta-toes! Boil them, mash them, stick them in a stew." - Samwise Gamgee

[@supimcactus]

i love how Brad covers the pot with a sheet pan like a total savage animal

[@SeventhEve]

we've all been there

[@mellownessuperstar2618]

They all look good but Morocco's potatoes look outstanding.

[@danbrown679]

I just made the Morocco Potatoes and was blown away. I rarely cook potatoes because they are not really exciting and as a side I am more of a rice person (the earthiness of potatoes sometimes bothers me). His dish may have changed my mind. I used siracha as the hot sauce and I think it could have used a splash more vinegar, but it was still excellent. No offence to the other BA chefs, but Chris Morocco deserves so much credit as so many of his recipes have worked out for me; hands down the best recipe talent they have.

[@josrryeah]

I miss the test kitchen 🥴 if I’m correct Condé Nast chose not to lease the space anymore but this change to using sets makes these videos less.. fun if that makes sense.

[@mwrkhan]

That's sad. They should start cooking together in a new test kitchen.

[@josrryeah]

@@mwrkhan yes that’s what it is! We don’t get to see their interactions and that’s what was so fun about the channel before.

[@FirstNameJuju]

yes it make total sense. I miss seeing Molly chaotic energy and Christina calm voice. BA really messed up a good thing.

[@CorporalPoon]

they had to hire people solely based on race. as you can see, this video is SUPER diverse. they couldnt have brad and claire lead the channel

[@medionenterprises1756]

Contract negotiations were a disaster and their Editor in Chief got the boot. That's what happened. While BA is still a thing, the Test Kitchen is no more - at least the one that we enjoyed so much - most of those people are gone except for maybe Morocco and Leone, while I don't think people want to watch the Morocco and Brad show - it was more of an ensemble. They may hope that lightning strikes in the same place twice, but that isn't going to happen. Their lease had nothing to do with it, although Covid-19 definitely played a part.

[@laughingalltheway8399]

I love smashed potatoes. A long long time ago before she was wildly famous, Ree Drummond put a recipe on her blog for something she called "crash hot potatoes" and I have been in love with smashed potatoes ever since and have probably seasoned them 100 ways. I am going to have to try hot sauce and sour cream mixed together. Also, I'm with Brad--having leftover potatoes is never a bad thing!

[@passiveagressive4983]

Yep. Ree’s recipe is delicious and my inspiration too. Lol

[@jenniferflynn4948]

I love potatoes. In basically every form. I’ve been using a garlic olive oil to coat a russet, then coat with salt, pepper, crushed garlic & a few red pepper flakes. Then bake. Not unusual. Just a current fave. My family really enjoys English Roasted Potatoes which ive just discovered this year. They are a process, but so worth it. And I’ve stopped making homemade Pierogi because we’ve got a local company that makes them just as good as mine…I’ll pay the $12 for a dozen. So good

[@albuseisenhorn3385]

those are just roasted potatoes lol, why the english bit i wonder? Anyways if you wanna up the roast potato game try swapping around some different potato varieties, boil 'em in beef (or other) stock, seasonings and water then put in a colander and toss to make a mashed potato like coating, then roast in bacon (or any other flavor full) fat

[@thebiguke4374]

Is it weird that I wish these videos were filmed in the test kitchen instead of this generic tv kitchen? There always seems to be something missing and I think it is the atmosphere the test kitchen provided.

[@kailafagan]

Yes it’s the kitchen but it’s also the personalities.

[@kailafagan]

It’s actually the recipes too lmao.

[@kwebst1]

I love when all the chefs come together

[@saraleebread3]

I love the perogies! I want to see how the other parts of the recipe are made though, like the dough, onions, and kielbasa. Most of the recipe was already made.

[@pannadekadencja]

Native Polish here, what do you need to know ? 😂

[@TrishaRyan]

@@pannadekadencja Looks like they want to know hot to prepare "the dough, onions, and kielbasa." lol

[@SeventhEve]

@@TrishaRyan well you buy the kielbasa...

[@SeventhEve]

right? where are the recipes, BA?

[@TrishaRyan]

@@SeventhEve I didn't ask. I clarified what was being asked. No need to be condescending, either.

[@Gilyarth]

Man, I really love a Salade Nicoise, but I also love the intense saltiness of anchovies in it. There is a bit of confusion (for me at least) as to what anchovies really are in different cousines. Here in Sweden the common anchovy is Sprattus sprattus, which we put in our "Janssons frestelse" and is a soft fish spiced with sandelwood, but in Italy (and France as I can comprehend) an anchovy is of the species Engraulis encrasicolus. That dry very salty little fish works so well with the tuna in a Nicoise, along the capers, the potatoes and the olives.

[@lilahpearleee]

when brad says "wourder" and there's no text box making fun of it, it just hurts. bon appetit is juuust not the same. brad doesn't even look like he's having fun anymore :(

[@tessaziegler5798]

Brad and Carla should do their own thing. It would be the most laid back, chaotic, informative, amazing thing ever lol

[@kimbarbeaureads]

He needs a buddy. Golden retrievers need friends.

[@tonydalat9458]

Hello and how are you doing today?

[@ailaguin6607]

Samantha - “thats actually pretty good” …I thought that was your favorite way of making a potato…

[@TheNinnyfee]

Samantha, if you love rich baked potatoes, try Turkish "kumpir", there the inside is scooped out and mixed with butter and lots of cheese, and then reinserted. It's so good! And now imagine Brad in a kiddie pool (dressed!) together with those potatoes, floating them around and playing submarine. 😄🙈

[@deprofundis3293]

I love this comment 😂

[@cozyvamp]

I will definitely be making Harold's pierogo. Potatoes, Kielbasa and sauerkraut is one of my favorite meals. Genius!

[@candacefangirl5448]

I’ve been dipping my potatoes in sour cream and hot sauce for years, I feel so validated by Chris.

[@EvanToutz]

All of the recipes here are awesome, to the first chef though I will say that as someone who's cooked in kitchens for years I was always taught not to add the salt to my water when boiling potatoes until the water is boiling. Once the water is at a rapid boil is when you're supposed to add salt to the pot.

[@passiveagressive4983]

Definitely making Chris’s recipe🥔🍟🥓🧀

[@Suikage]

You know it’s going to be a good weekend when you can kick it off with a little Brad 👌

[@Migrmmionmaukhs]

Brad: If you don't like olives it's fine. But maybe give em another shot.

[@Odisseu_AOE]

I like this format. Bring more of those.

[@GigiStar01]

Definitely trying Rawlston's potato salad! I don't like mayonnaise, so this is right up my alley!

[@chrissstttiiine]

whoa brad’s personal steez caught me off guard

[@flittler]

moved to connecticut or wherever and now he thinks he can have nice things

[@KevinBoutin]

I love this format.

[@siri7005]

I want to hear Rawlston's story about when he invented grilled cheese

[@skippythetall]

brad is like that goofy guy that sits behind you in class that you had a crush on and he was always nice this comment is sponsored by the hair tie on brad’s wrist

[@azrealone]

All of these are great hangover food.

[@Eshugga]

Rawlston always looks like it’s the first time trying his recipes he says he makes all the time.

[@gabrielsoriano6823]

love watching BA always a good time

[@intraum]

the smashed potatoes dish looks bangin - high-fat so would def serve that with a grilled piece of chicken and a big ol pile of greens, maybe asparagus. and you absolutely can't go wrong with pierogi

[@marouselle]

Oh, Harold! Thank you for your choice! My Slav soul is singing, when someone cooks pierogi (aka vareniki)

[@theodoranorton4779]

Many thanks to whatever forces operated on Harold's mouth. His cooking and explanation are great.

[@libbycorneau6645]

I made ketchup one time bc we were making burgers and I didn't have ketchup. And I didn't want to go to the store. But I had diced tomatoes, apple cider vinegar, brown sugar, tomato paste, and an immersion blender. It worked. I love ketchup

[@bobbypentland5764]

Harold!! What it be like? What that thang do? Yeah brown that stuff! When, when Harold are you going to get your own show? Pierigi por real? Looked good! Why you at the end! Should be the star! Thanks for sharing this Harold! See you next time. 🧑‍🍳🔥🫑BobbyRay /Chef

[@Baughlin]

The perogies and the smashed look amazing. I mean they all look good though you can’t really go wrong with potatoes

[@gracefulh3545]

omg those pierogis look so good

[@rv492]

ok but brad looks so fine in this video......

[@kailafagan]

She said “I really can taste the potato” 🤣🤣🤣

[@oliviaoverboard]

those potato chips look so so good omg

[@sallieannwestbrook9769]

Love these type of videos. Really fun

[@lorieann8522]

Yes, a fellow lover of sour cream on a baked potato. Don't give me a dollop. Give me lots of sour cream!

[@spencerallegra]

Yes! I want potato with my sour cream please

[@anigerrr]

BRING THE TEST KITCHEN BACK! Loved that place

[@GriffinandHome]

The first recipe is a winner!

[@SamNguyen-xj4mj]

i wish claire was in this….. she loves potatoes

[@allythearts5439]

Potatoes are one of the best type of foods to eat. 🥔‼️‼️‼️

[@mandym2865]

Did Brad reach the Italian New York Man age where he is required to wear a leather belt and gold chain? Or is he just getting ready for his inevitable future?

[@future.cadaver]

He’s dressed like my Dad and all of my uncles. Yes, we also live in Jersey 😆

[@anthonyaraiza7774]

“A cup for sour cream and butter” 😂

[@Tykeronia]

You know you're cooking perogies when you burn tf out of your mouth eating the first one

[@gorgeousguerilla]

I'm Polish and a big Harold fan, so I'm begging you BA for his pierogi's dough recipe!!!!

[@kitsune_jones]

I'm just here for Chris and Brad so I appreciate them segmenting the video lol

[@Teach_1ne]

Did homie put grapes in the tata salad? That’s 7 years bad luck! The ancestors would Never… lmao

[@Hortonscakes]

The skins on potatoes are my FAVORITE!

[@tinaarabia825]

I want BRAD in my life, I want him all 🥰

[@TheMajorStranger]

I get PTSD triggers every time I see someone use a Mandolin.

[@ThePointblank]

I use a Kevlar glove to handle anything on the Mandolin. Best $20 investment ever to protect your hands.

[@hiddentruebeauty]

@@ThePointblank do you have the link? My dad cut the tip of his finger off and these gloves are needed lol

[@parantapmahadevia5004]

i add a water brine to the oil when making the potato chips. yes and oil and water are a no no but just a spoon at a time: infuses the salt into the potatoes

[@theironworker781]

Hispanic guy making pierogi! Awesome!

[@theironworker781]

What Chris made is basically a Spanish dish called patatas bravas. Nothing new. Very tasty.

[@hayleyk6350]

Perogies are literally my favorite food in the world.

[@pricessLeopard112]

so you're aware that he completely massacred the dish, right? lol

[@jbaby362]

Brad's look this episode Screamed "Middle-aged New Jersey man"

[@ewtam24]

Thank you Chefs!!!🙌🏽

[@madeyetonks]

Brad's fit is bonkers

[@kian8828]

I swear I just watch these videos because Brad is here.

[@raulmedina5770]

Chris and Brad are bon appetit

[@natetallman]

Get Susan a kevlar glove! Doesn't matter how experienced you are. Eventually the mandolin is going to demand a tax!

[@stevetipton7151]

Love that Brad is wearing a bridge school shirt... Saw Tom Waits there years ago... Great benefit

[@pepperproxy]

belt

[@AleahTheHuman]

Am I the only one baffled at the green grapes in a potato salad?! That seems so weird to me but I can understand how it would be good lol

[@billbennington4444]

its normal

[@saraatppkdotpt8140]

Awesome video as always 😊

[@yaboidongle4441]

last dude was the legit only chef lol

[@braddock1703]

They all look good!

[@KarmaInTheWater]

*gnocchis have left the chat*

[@kubicska]

Please, let us hear Rawlston’s grilled cheese story!

[@falconmpan]

Love the way SUSAN KIM making potato chips.❤️ Simple and satisfying.

[@catherineyork812]

Strangely did not feel this was really the chef's favourite potato recipes but rather 6 chefs do 6 potato recipes, which is fine. Just call it as it is. BTW, the test kitchen, have you done away with it?

[@GhareluKhana]

good video

[@AG.Floats]

I want real test kitchen videos again.

[@Dishokitchen]

really super keep rocking 👌👍

[@Iconology]

As a brit I am offended no one did Roast Potatoes.

[@iainjames03]

It's possible you may have been even more offended if they HAD done them...

[@Iconology]

@@iainjames03that is a very good point 😆

[@BadAccentHD]

we didn’t forget BA

[@samuelgallamore2427]

I question how Rawlston boiled his 3 rather large whole potatoes in 15-25 minutes when Harold said his single, small diced up boiled cooked in 20. I’ve boiled whole potatoes and it has never taken 20 minutes, it always takes quite a bit longer than that.

[@joseortiz-fw7by]

When I fry the oil for the chips where do I put the oil? Do I have to dump it? Where do I dump it😳I will try these recipes

[@aubrey3292]

Brad looks like such a 90s daddy

[@vintagemess5]

Please tell me he did not say to put grapes in the potato salad.

[@kindabluejazz]

Not so uncommon. People often add raisins, which are pretty much the same thing.

[@noemidengel5931]

0:23 crispy smashed potatoes with chives, Sauce, Parmesan, bacon 3:29 baked potato with sour cream 8:11 salad niçoise 12:15 potato pieroggi

[@antoniajagodic]

delish🥰

[@deprofundis3293]

I'd love to see some options using the air fryer! I bet you could make smashed potatoes in the air fryer, actually...

[@MattRiddell]

Cool tats all the way through - good to get recommended a video again - don't be scared though - be inappropriate 😂 btw 5:24 love your right arm tat

[@MattRiddell]

BTW the "Indian girl" is Priya - I just couldn't remember her name :-( Also, she's doing kinda journalist stuff - she had such amazing recipes way outside of my normal flavor combinations that I feel that's a loss :-(

[@leonhardeuler675]

Has anyone tried not washing off the starch before frying? In my experience of frying potatoes, the starch doesn't really stop crisping (potatoes are made of starch so once you wash away the first layer, your just left with the next layer of starch anyway). What does stop crisping is the water you left on after washing. So my advice would be, don't bother. Save your 6 paper towels and freezing hands and 15 minutes of your life in which you could earn far more than the cost of buying a bag of crisps (or chips as they say in the colonies).

[@luciano53688]

Did the potato moved by itself at 2:12 ? Like a small bump up?

[@EveryTimeIDavid]

Chris's dish seems like one of the least Chris dishes I've ever seen.

[@jizzledoops6789]

My blood pressure went up just watching the 2nd recipe

[@theironworker781]

What a rather dainty dish for Brad to make. I thought he was gonna bro out and make potato skins with bacon and cheddar or chili cheese fries.

[@Doctorboster]

brad: "the inside is kind of a firm, creamy, soft" excuse me?

[@MrRatFinkster]

What ever happened to the actual BA Test Kitchen? Does it still exist?

[@nanoflower1]

With Covid it's been shut down in the interim. I'm sure it will come back eventually if we ever get Covid under control

[@medionenterprises1756]

Nope. The test kitchen is gone forever. It was "shut down" because half the staff walked.

[@nuclearbananas3]

@@medionenterprises1756 is that confirmed? where did you see it? 😮 just curious - i had no idea.

[@ArgentAbendAzure]

Conde Nast ( the parent company of BA ) leased about 30 floors of the One World Trade tower years ago for a high price. Over the years with the publishing industry not doing as well it became a significant burden to pay that rent. So they sub let some of the floors before the Covid crises. Now I just don't think they need that amount of office space. The test kitchen was on the 35th floor on the front of the building. Conde Nast has been trying to deal with the lease in some way. They were forced to pay back rent lately. The corporate offices might stay in the building, or move. But I don't know that the test kitchen will ever be returned to? We'll see.

[@nuclearbananas3]

@@ArgentAbendAzure ohhh i see... yeah i guess that could have been predicted honestly, thank you for sharing!

[@khanimbakhishova79]

did the second person wash the potatos before cooing it?

[@CarlaHanson68]

I was sure that Brad's recipe would involve fermented potatoes or some sort of fermentation in the dish. 😂

[@kimbarbeaureads]

Vodka is potatoes. 😁

[@CarlaHanson68]

@@kimbarbeaureads 😂

[@zackaryzhelyeznov]

Uncle Harold served 🤌🏻🤌🏻🤌🏻 Making those these weekends now

[@enalyppop]

Samantha just cut out the potato, sour cream, butter, and chives and you'll get the same effect

[@robboss1839]

Replace those ingredients with a pinch of salt

[@csalinas7878]

Are these Chris’s potatoes or Molly’s Potatoes???? I’ve just watched two vids where Molly Baz shows off this recipe

[@iPlayInMakeUp]

I'm scared of the mandolin 😬

[@RadioactiveLobster]

12:57 Kielbasa that's been sauteed down with Kerosene?

[@rcoh4]

Caraway seed

[@kamilunia90]

literally no one eats carraway in poland.