5 Techniques to Instantly Upgrade Your Potatoes

Thanks to Trade Coffee for sponsoring. Get your first bag free when you subscribe at https://www.drinktrade.com/brian ▶️WATCH NEXT: INSTANTLY UPGRADE YOUR RICE: https://youtu.be/lN2AxBto5fU?si=beLJ5C107-XFwOI1 PERFECT FRENCH FRIES: https://youtu.be/RRnut6oIyDQ?si=iGzg2bT6MQqFLsUP 🔪MY GEAR: FINE MESH "POTATO" STRAINER: https://amzn.to/3BjcHRY 8" CHEFS KNIFE: https://shop.brianlagerstrom.com MEAT/POTATO SMASHER: https://amzn.to/3ZCzToc 2qt SAUCE PAN: https://amzn.to/4gzZ8O1 8qt STOCK POT: https://amzn.to/3Bkfzhk FOOD PROCESSOR: https://amzn.to/3jF5LT2 BLENDER: https://amzn.to/3Bjdfas HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT CAKE TESTER: https://amzn.to/4dmCtlJ FAVORITE PEELER: https://amzn.to/2HTHeKq DUTCH OVEN: https://amzn.to/3SB4DAV **As an Amazon Associate I earn from qualifying purchases** *Potato Pave* 3lb/1.3kg Yukon Gold potatoes, peeled 200g (3/4c) heavy cream 1 stick butter, melted + extra for greasing pan Salt & black pepper to taste 1 Preheat oven to 350°F. 2 Slice potatoes thinly using a mandoline (about ⅙” thick). 3 Toss sliced potatoes with heavy cream to prevent oxidation. 4 Grease 8x8 baking dish with butter, line the bottom with parchment cut to size, & grease with butter again. 5 Shingle potatoes in the pan, about 18-20 slices per layer. Brush each layer with melted butter, & season with salt & pepper. 6 Repeat layering until all potatoes are used. 7 Cover with foil & bake for 80-90 min. Test for doneness using a cake tester—it should be tender with a slight bite. 8 After baking, remove foil & place another piece of parchment on top. Place an 8x8 pan on top & weigh down with cans to press potatoes together. 9 Cool for 30 min, then refrigerate for at least 2 hours or overnight. 10 To serve, cut into strips, then into 1.5-2” pieces. 11 Heat olive oil in a pan over medium heat. Fry pave pieces for 4 min per side until golden and crispy. *Potato Purée* 5lb/2.25kg russet potatoes, peeled 250g (2 sticks) butter, melted 175-225g (3/4-1 cup) heavy cream 10g (2t) salt 1 Boil peeled potatoes in 6 quarts of water then reduce heat tor med-low for 20-30 min until tender. 2 Drain and transfer to a 350°F/175C oven to dry for 10-15 min. 3 Mash the dried potatoes with butter & salt until smooth. 4 Add heavy cream and mix. 5 Press mashed potatoes through a fine mesh strainer for a silky purée. 6 Adjust with more cream and salt if needed, ensuring potatoes remain slightly loose. *Crushertons* 3-4lb/1.5kg baby gold potatoes 3 sprigs thyme 1 sprig rosemary 4-5 garlic cloves 1-3 strip lemon peel Olive oil for frying Salt to taste 1 Add potatoes to very salty water with thyme, rosemary, garlic & lemon peel. Bring to boil then reduce heat to low and cook for 25 min, or until tender but not mushy. 2 Drain & cool in the fridge for 30-60 min to set starch. 3 Lightly crush each potato with the palm of your hand to flatten. 4 Heat olive oil in a 12-inch cast iron pan over medium-high heat. Add potatoes and fry for 5 min until crispy. 5 Toss the pan to flip potatoes and continue cooking 2 minutes 6 Transfer to 450F/230C oven to roast for another 10-15 min *Patatas Bravas* 2lb/1kg russet potatoes, peeled & cubed Neutral oil for frying Salt to taste Bravas Sauce: 25g (2T) red onion, finely diced 10g (2 cloves) garlic, minced 5g (3/4t) salt 75g (1/3c) tomato paste 225g (1c) water 5g (2t) cornstarch 12g (1 1/2T) smoked paprika 1g (1/4t) cayenne 30g (2T) red wine vinegar 15g (1T) honey Mayo for garnish 1 Rinse & soak cubed potatoes in cold water for 30 min or preferably overnight 2 Heat about 4” of oil to 275°F/135C and blanch potatoes for 6 min. Remove and drain. 3 Increase oil temp to 350°F/175C and fry potatoes until golden brown (about 4 min). 4 Transfer to towel lined bowl to soak up oil then remove towel & toss with salt. 5 For the sauce, sauté onions, garlic & salt in olive oil until translucent. 6 Add tomato paste and cook for 1 min. 7 Stir in water, cornstarch, paprika, cayenne, vinegar & honey. Simmer 3-5 min. 8 Blend sauce until smooth. 9 Serve fried potatoes topped with bravas sauce & a drizzle of mayo. *Diner-Style Crispy Hash Browns* 1lb (1/2kg) russet potatoes, peeled & shredded 1gal/3.7L water 25g (1 1/2T) salt 75g (1/3c) distilled white vinegar Olive oil for frying Black pepper to taste 1 Boil water with salt & vinegar. 2 Shred potatoes in a food processor 3 Blanch in boiling vinegar water for 30 seconds. 4 Drain and dry potatoes thoroughly on a tray. 5 Heat olive oil in a nonstick pan over medium-high heat. Add potatoes and spread evenly. 6 Cook for 10 min over med heat until crispy on the bottom, rotating the pan halfway through. 7 Flip potatoes, add more oil, and season with salt & pepper. Cook 10 min until golden and flip one more time. CHAPTERS: 0:00 Potato pave 4:21 potatoes and coffee for breakfast 5:17 French style potato puree 7:54 Crispy pan roasted potatoes 10:16 Patatas Bravas 13:23 Hashbrowns #potatoes #potatorecipes