5 Potato Sides You’ll Want To Serve With Every Meal

Potato is a staple with almost any meal, but can we make it better? Here are 5 recipes to elevate your sides for dinner every night - the best mashed potatoes, roasted potatoes, an elite potato bake, a potato rosti suitable for any meal and my personal favourite, the fondant potatoes.
Also a reminder, you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
RECIPES:
Mashed Potatoes: www.andy-cooks.com/blogs/reci...
Roast Potatoes: www.andy-cooks.com/blogs/reci...
Potato Bake: www.andy-cooks.com/blogs/reci...
Potato Rosti: www.andy-cooks.com/blogs/reci...
Fondant Potatoes: www.andy-cooks.com/blogs/reci...
MY COOKBOOK: bit.ly/3WVoXAN
FOLLOW ME:
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Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[@TheEpicGalaxy21]

I'm a simple being, I see Potato, I click.

[@andy_cooks]

Happy to have all the potato lovers here

[@michellekoorn1067]

Potatoes are life!!!

[@paulclark4988]

🤣 😂

[@nickcifarelli8887]

hands down the best Chef cooking channel on YT. Good camera work, properly exposed, genuine humour, humble, good tips, clear and consise, and funny. Love your channel champion.

[@rosaliemoon5905]

AND includes links in the Description ❤❤❤️❤️❤️❤️❤️❤️

[@MTB_Jay_]

Hi Andy, swiss dude here. Rösti is usually made with grated left-over potatoes, so pre-cooked. Your roasted and fondant potatoes looked incredible!

[@Hortonscakes]

Lol the Mitch to Gordon scale! Don't worry Mitch you matter no matter how basic you are! 😂❤🤘

[@fletcher9328]

That made me laugh! "Basic Mitch!"

[@G-Unit1111]

Seriously - a potato ricer is the best $30 you can spend. Every time I make mashed potatoes with it, they're always a hit.

[@BMALB2023]

LISTEN to this advice people! It is 💯👍.

[@michellekoorn1067]

Chef tip.. if you use washed potatoes, do not peel them! Use the ricer & fry the skins! It’s the bomb!!

[@NigelAinscoe]

I got one a couple of years ago. Never looked back.

[@leescooking]

my German husband loves a little nutmeg in his mash, and a little bit of finely diced raw onion, both added at the end, after they're mashed. Really elevates the humble mash.

[@JimWarp93]

Nutmeg is Pflicht !

[@leescooking]

@@JimWarp93 genau

[@ThexImperfectionist]

When I make roasted potatoes, I use unpeeled red potatoes chopped into bite sized pieces, seasoned and tossed in olive oil, and straight into a 425 deg F oven. Takes about 30-40 mins from raw to cooked and crispy. My personal secret: season with Old Bay! I've never tried this method for roasting, I'm sure it's delicious, but it also seems like more work and dishes for a weeknight.

[@gustavkollingnystrm2002]

My favorite way to cook potatoes is just to boil small new potatoes for 10 minutes, and then let them steam for 10. after that I throw them in the oven 220 celsius with shitloads of oil and flaky salt until they look more rinkly and crisp than a 80 year old grandma

[@fixxxer7030]

Try and tell me you like roast potatoes in less than 500 words.

[@rupertcaves1663]

Haha! Love it! Never seen a crispy Grandma though haha!

[@michellemontgomery4080]

Saving this one for future reference. I want to try to make each of these. Maybe Andy can consider a sides collection of recipes for his next book!

[@andy_cooks]

Love a good side!

[@tmcknight674]

I love you man. Watching these vids makes me smile. Good on you

[@heartshapedisle]

Greetings from lutruwita/Tasmania the best potato state in Australia. Buying a ricer was a revelation. Mash heaven. Dutch creams. King Edwards, Pinkeyes. Yum.

[@BMALB2023]

I agree about the ricer! I literally wanted one for a few decades. Thought it was excessive. Used the standard masher. Finally bought the best ricer I could find. INSTANT love! And then I got older, family grown and gone, too old to eat buttery luscious mashed potatoes often= REGRET. 😢 Buy the ricer people! Don't wait.

[@latrapp4641]

Would love a video explaining all the different potato varieties. I’m super impressed with your potato breed knowledge.

[@latrapp4641]

Yay potatoes!! Satiety central and a great source of vitamin C. Yum 😋

[@pinkytaylor5845]

Yummy!!! I'm saving this for future reference. ❤❤

[@golden1302]

Just love your channel. Just love potatoes. Just love this video. Thankyou xx

[@duncanh6095]

They all look delicious! Thanks for your content

[@padders1068]

Andy! Yes Chef! All looked delicious! Peace and ❤ to you and the team. 🙂😋😎

[@dustybirdman]

This is everything I needed and more

[@bushratbeachbum]

Love your style dude. You're a legend. Nice one!

[@rushpinn]

Swede here and we love our potatoes. I love the mash the way you do it. I've never made fondant potatoes but think I will try soon. Thanks for the inspiration and masterclass🙂

[@LoveBystroem]

Janson joined the call

[@uglenddalejones2]

*Completely First Class Demonstration - A Masterclass in my humble opinion 👏🏻👏🏻👏🏻👏🏻👌*

[@BMALB2023]

Precisely, a Master class from the Master. ❤

[@andy_cooks]

🙏

[@claireb5083]

Another great video, thanks

[@sherylgauthier6122]

I think they all look lovely. Can't wait to try. ❤❤😮

[@mudrat52]

I have binge watched all your videos 😢😢 now I have to wait for your next one 😊😊

[@Shmurta]

love the content!

[@karishafer]

I live in the US and I like you using russet potatoes and yukon gold potatoes for mashing and baking

[@pauladiehl6204]

I have a bit of FOMO hearing about all the varieties available in Australia. In the US (at least in the south where I live) we have Russets (starchy), Reds (waxy), and Yukon Golds (all purpose). Maybe it's different in parts of the country where potatoes are more frequently grown.

[@wolta87]

great stuff. thanks for the inspiration. Add a good recipe for a potato salad and you've got it all

[@Streetfoodaround.]

Love and respect for Foods lovers ❤

[@rupertcaves1663]

Bro! I've just discovered your channel and I'm very stoked about it, we made fondant potatoes last night to go with our smoked pork tomahawks we cooked on the Weber Family Q with the Smokai Smoke generator, it was like a harmonic generator, it's a modulator type Sunday dinner. Also, I was in heaven watching you and Matt a couple of weeks ago cracking out the classic Kiwi humour, really brought a smile to my face. Epic stuff bro!

[@mikeclarke245]

Excellent

[@juliegauchay4219]

Mmmmmm, I love a good potato! All of these look sooooo good! And I learn so much from every one of your videos. Thank you!

[@andy_cooks]

Thanks again for watching!

[@moyralouise7123]

I loved the infused milk idea 😊

[@tinalouise5301]

Thanks 😊👍🏽

[@nikiTricoteuse]

Love your work Andy! No faffing or unnecessary nonsense and, l love that you give heaps of options and the reasons why. I'm 65 and absolutely gob smacked that floury potatoes are not good for roasting. Would never have thought waxy would be better but, l trust you, so will give them a crack next time l make them. Never eaten Fondant potatoes but, they're definitely going on the menu too. Please can you clarify which type of spud l should be using for gnocchi? They never specify in recipes.

[@KorriTimigan]

Wait, Dutch Cremes are waxy!? I used to buy these all the time to make my mash when I could afford to shop at Wilson's Fruit and Veg. That is a very misleading name, and it honestly explains why my mash got better recently.

[@PyromancerRift]

Mashs potato requies a little bit of nutmeg. You should try to make some aligot. It is a kind of mash potato with melted cheeze incorporated in it.

[@1337billybob]

In the states we call a Mouli a Food Mill. It’s great for taking can tomatoes and making a very consistent smooth tomato sauce for pizza.

[@BMALB2023]

I use my food mill to make homemade catsup every summer. With excellent farm tomatoes . OXO brand food mill is terrific 💯.

[@Meatrose]

Glad to see you pick my favorite as yours as well. Like you said, it's not something you eat often and there are a few more steps compared to some other ways to serve potatoes but it's more than worth it.

[@zomorion9183]

I'm glad other people like a lumpy mash. I always thought I was the odd one out in this regard.

[@TheShadowMan.]

But why ? 😢

[@oldguydoesstuff120]

Depends on the setting for me. Going for an elegant, fine dining, kind of meal? Nice and smooth. Making a family kind of meal - tasty but not overly fancy? Give me the lumps.

[@ourtube4266]

Thanks for finally releasing this video mate, haven’t been able to cook dinner for years now and I’m a bit peckish.

[@natbarron]

😂

[@vilmathomas9026]

Good the Spanish added!! Good to capture more audience! I understand both!

[@jameshowell569]

I've made everything with differing amounts of success except for the potato fondant. Definitely going to try that. I sieve 2tbs of flower over my fluffed potatoes before putting them in the oil for roasting. Typically I use goose fat.

[@J-Martijn]

Just received your cookbook. Thanks again for the free shipping. Can't wait to read it.

[@andy_cooks]

Thanks for ordering, I hope you make some tasty things from it!

[@andrewsowter7953]

Love your Back of House channel as well. Going to make that cauliflower soup this week.

[@Wall_E.]

Mashed potatoes are my personal favourite. Simple and easy yet delicious and goes well with most anything

[@gustavchambert7072]

My personal favourite among waxy potatoes is a variety called "Queen Anne". It's deliciously creamy, with an almond buttery flavour.

[@Porka1987]

I went to a Lebanese restaurant once and they had a dish called Batata Harra, literally spicy potatoes, and it was so delicious I'm actually salivating just thinking about it 👍 you should make that Andy!

[@remiewatkins8032]

Thanks Andy love spuds'

[@LukaWillems]

nice choice of food I Love your recipe for y our. Cooking

[@yoya641008]

have you made the Tortilla Española ? one of the best potato based dishes ever!

[@necroriffmonger]

fond of the fondant lol 😆 lovely kai andy as always!! ❤

[@BreonNagy]

I only learned about fondant potatoes a couple years ago, but it's one of my favorite potato dishes to make now.

[@DrediganSuperbia]

0:31 that crunch

[@rellyperrone6593]

Finally you have recipes without meat (meat is expensive and not .in everyone's budgets or taste..... awesome recipes thanks ❤

[@nonickname8959]

Hi Andy, great video! Could you do one about how to prepare and eat kitchen scraps like peels?

[@PyromancerRift]

I like to add bacon chips and caramelized onion in the gratin. It is between the gratin and the tartiflette, it is delicious.

[@marysanchez1111]

I love andy !!!!!!!!!!

[@tacychristensen4846]

Mashed peas and Irish stew. Martabak manis

[@Feebeeee]

Love steamed baby potatoes & baked potatoes too. So many ways to cook spuds, how good is rosemary, garlic & butter & spuds! Your portion size seems huge to me, but I know my family aren’t ‘big’ eaters; love leftovers anyway 😊

[@andy_cooks]

The team appreciates the large portion sizes :)

[@annsacik-smith6829]

I so wish your restaurant was closer to me I would love to see you make the dishes in person but KZbin is the best option….. We need to have more lives so we can ask questions and or just comment. You are an awesome chef!!!!

[@tomhbird]

Really thought Andy had been taking advanced language classes when KZbin decided to play the alternate Spanish audio track when I started watching. Buen provecho!

[@thegoodgeneral]

Hell yes, Andy.

[@CatNamedMilo]

Watching this, I feel like Andy is a very big potato lover😂

[@bubble8829]

I was making mash with Red Royals. Tasted kind of watery. Now I make it with Dutch Creams and it's so much tastier and richer.

[@ashleys637]

The timing of this video is perfect. We want to do steaks tonight, but don't want to do the standard rice, mashed potatoes, or fries. I need the inspiration!

[@andy_cooks]

Which did you pick?

[@ashleys637]

The roast potatoes. I have beef tallow (South Chicago Packing in the US sells big tubs of the stuff) and a giant rosemary bush, so it made sense.

[@Depodra]

Dem sides 🤤

[@sandya2948]

This was a great post Andy! You made it all look easy 😏but I know a couple of those take effort. So jealous watching you do the taste tests! 😩 Not sure if you have done this one- my family fave going way back to my childhood- Tourtière- French Canadian Pork Pie. Admittedly my Mom always used a pork/beef combo and it was Christmas Eve, but Christmas can come in May…June… ❤️

[@sandya2948]

Sigh. You have done it already 7 months ago!🤣

[@anndevries8267]

For the gratin you can cut down the oven time by first infusing milk and cream with garlic and herbs and to gently often your potatoes in them mixture.

[@geminipricess29]

Andy!! I sent in a Jamaican dish on your website. Please look. I would appreciate it. Love from Jamaica to you and Babe!!!

[@titust7890]

I'd recommend to add nutmeg to the mash and the gratin and the rösti

[@kris_kreations]

Fondant potatoes are my absolute favorite as well.

[@BMALB2023]

Do you make them yourself? Or get them at a restaurant ? Looks intimidating. I want to eat them NOW😂.

[@kris_kreations]

@@BMALB2023 my daughter, who was just about to start culinary school at the time, found a recipe online, thought it looked delicious, so we tried it. It was instantly a family hit. Now whenever we have a special occasion, we make it. It really is, scrumptious. You should try it.

[@candyman50]

Hi Andy, Dutch fan here off 75 years old but I just love your channel and was very surprised that you had some Dutch roots. I recently bought your cookbook and I am very happy with it, I have one question for you! I see you cook with your wok on a portable gascooker could you please please tell me witch brand this is so I can buy one and use my wok on gas. Thank you!! Greetings from Holland 🙃

[@geauhannes]

For the "purée", Joel Robuchon recommands to boil the potatoes with the skins otherwise the potatoes are full of water and loose taste

[@CatherineLambert-fz7pd]

Boiled potatoes are in my meal rotation right now

[@Martin_Priesthood]

👍🍟💯💪. . Great recipes.

[@CyndieAmala]

I loveeee potatoes! I prefer waxy potatoes but I do also love a good baked potato.

[@culturepop6486]

I personally use a hand mixer to mash potatoes. I do add milk etc... and also an egg... I like the whipped consistency, you should try it!

[@markhiggins3054]

Yum - what is the brand of the oven please? Love the sliding shelves

[@frondulant106]

I do love a baked potato, cannot lie. Thank you for this splendid video. More ammunition in my ongoing spud vs rice "war" with my SE Asian GF 😂

[@andy_cooks]

That's going to be a difficult one to win 😆

[@rianamohamed300]

For me, just watching and unable to taste, its the potato bake. Yumm.

[@drewski5730]

The last time I was this early, my girl found a new man.

[@DekarNL]

Gratin is my favorite but I never got it right. I'll thy this recipe next week.

[@macfanguy]

Trying that Rosemary and garlic infusion next time I make mash!

[@Youtube-Censorship-Police]

for the rösti you can dice some onions and mix them into the grated potato, gives it a nice taste. we do that often here in switzerland. also: some pear slices (from canned pears) and a 50/50 mixture of gruyere and emmentaler cheese, or a pair of fried eggs on top go really well with the rösti.

[@cbjones2212]

Yum! I have some home grown pears that I canned last season that I'm trying to use up. Going to take your advice, thanks!

[@andrewcoates6641]

Andy have you ever tried the Irish dish called potato boxty. If there’s any nationality that knows how to make a meal from potato it’s the Irish.

[@gcookz86]

I don't know what it is... but I freakin love your videos. Thanks!

[@sherrysueaustermuhl8029]

Genuinely upset with myself not being subscribed thank goodness I noticed it today

[@DerekBolli]

A slightly healthier version of potato gratin is alternate layers of potato, thinly sliced onion, sour cream, double cream and ground black pepper and salt to taste. Rinse and repeat then top with parmesan as usual 🙂👍

[@Truckerdaddy]

Ive always used Russet potatoes for everything except my seafood boils. I use red potatoes, also called new potatoes here in the states.

[@donnabacon4681]

I am a potato-holic! I'll take potato pretty much over any other food. It is my Achilles heel!! All look so DELISH! The potato fondant - oh! my! Need to be making that - and soon! Thanks! Andy and friends!!

[@b3ardedbarbarian]

I have a hard time finding anything aside from russet, red, Yukon gold, and sweet potatoes. Which of those would make decent fondant potatoes? The idea of making fondant potatoes with sweet potatoes, butter, bourbon, and brown sugar sounds amazing

[@1bigsparky]

Insert Homer Simpson drool here "MMMM Potato!" Great episode - like all of them. Everyone I watch I gain more knowledge as a home cook. Between this channel and Back of House you and the team are doing a great job. Chef level cooking brought to the common man (person).👍

[@Jameson1776]

I never skin mine for mashed potatoes just wash them well. Boil then a bunch of butter and some milk and I like them chunky. I might be weird but I like the skin.

[@gee3161]

I normally don't peel the spuds at home for a mash, was told there's more nutrients in the skin. It obviously makes it harder to get silky mash. Either way I'm lazy so it's just an added benefit. Also smaller cubes if you want to cook faster, if you're trying to time dishes.

[@Diabolus1978]

I use a handmixer for mash gets super smooth non lumpy mash everytime

[@Tom__Wolf]

"potato, potahto!" - Phoebe Buffay ;)

[@JimmyKip]

Lol, Andy sometimes you are so kiwi - "buh-tay-dohs", "mulk". Never lose our accent while you conquer the Western Island!

[@ashtonrouse5638]

The Western Island 😂

[@nickbowd]

Love potatoes

[@adrienhb8763]

Awesome. I’ll try some of these. Hope you had a nice piece of beef to eat all those potatoes with the team!

[@BigSmoke89347]

Hey Andy I don't think you have a video where you cook Menudo !? Buts it's so delicious