Guy Fieri’s Top 10 Potato Recipe Videos | Guy’s Big Bite | Food Network

Boil ’em, mash ’em, stick ’em in a fully loaded potato soup! We’ve rounded up Guy’s tastiest potato recipes, from crispy double-fried french fries, to potato salads, potato gnocchi, and more! #GuyFieri #GuysBigBite #PotatoRecipe
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:05 – Sweet Potato Fries with Malt Vinegar
3:44 – Potato Salad with Red Peppers
6:03 – Eva’s Potatoes
10:43 – Sweet Potato Gnocchi
17:18 – Brandade with Grilled Sourdough
22:22 – Fried German Potato Salad
25:58 – Sweet Potato-Onion Gratin
30:25 – Elevated Potato Skins
33:45 – Fully Loaded Potato Soup
36:51 – Double-Fried French Fries

Get the recipes:
Sweet Potato Fries with Malt Vinegar – https://foodtv.com/48lQKg4
Potato Salad with Red Peppers – https://foodtv.com/3RQvcTn
Eva’s Potatoes – https://foodtv.com/3CRVkFh
Sweet Potato Gnocchi – https://foodtv.com/3NTgyGa
Brandade with Grilled Sourdough – https://foodtv.com/37OA5rO
Fried German Potato Salad – https://foodtv.com/3nahOHK
Sweet Potato-Onion Gratin – https://foodtv.com/3L8cJfm
Elevated Potato Skins – https://foodtv.com/3m69V55
Fully Loaded Potato Soup – https://foodtv.com/34YXQJC
Double-Fried French Fries – https://foodtv.com/34VHrph

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Guy Fieri’s Top 10 Potato Recipe Videos | Guy’s Big Bite | Food Network

Now let’s talk about sweet potatoes look at those bad boys right there now the sweet potatoes I don’t think get enough play as well you know it’s kind of like the same idea on the catfish here’s this thing that has so much great flavor has a great look to it and doesn’t really

Get used except for when we’re doing the holiday time me I’m going to do this nice little uh quarter inch Slice on this pop it in some oil double fry it you know so we get it to uh to cook twice so we get a really nice crust on

The outside but here we go just run a run a slicer across it here’s what I’m looking for peeler slicer you know 220 221 cut this off now here’s what I’m going for well right about here that’s what I’m looking for and these are those Sho string and this and

The sweet potato does so well on this so look at that look how nice that’s going to be nice thin going to hit it with some malt vinegar nice so you’re going to get the the complement between the sweetness and a little bit B into the

Tang of The Malt vinegar throw it into this ice bath let it start to pull out some of that starch so it even gets crispier now let’s get over these potatoes I’ve got some oil preheated to what temperature well we fry at 350 typically right no not on this on this

We’re going to go down at about 325 320 and the reason is is I want to cook the meat of this cook the meat or cook the flush of this um of this sweet potato then I’m going to take it out and let it cool down so now it’s going to be cooked

All the way through on this second cooking what’s going to happen is I’m actually going to put the crisp on it and that’s going to give the nice crunch so I’ll go in with about a handful watch yourself or watch myself there we go not too much don’t want to

Overload it so I’ve got about a and we’ll see here that could come up on you real fast go over into the fire catches a fire it’s always good to have a fire extinguisher hanging out right here ready to go looks like we’re in good shape I’ll add a few

More now the sweet potato fries I’m going to make a little sprinkle like a friy seasoning and it’s great on diners driving and Dives they go around the country I find the craziest things that people are using to season their fries with and this is actually uh some

Inspiration I got on this is putting a little bit of sugar in there and I’m going to do that here in just a second look at the great color on that though I think that when you’re thinking about doing fries next time the sweet potato

Is a nice little uh option to go with okay my oil temperature came down again I’m already down into the 300s so I need to let it recover I’ve got it on high actually I just turned it off I got it on high and then I’ll go in with that

Second fry for the first batch second fry first batch you know what I mean okay fish looks good let’s make this okay papika not the super hot paprika a little bit of the Smoky paprika get that in this could be made ahead of time also

The only idea with it is is when you’re when you’re using your spices um and you’re mixing them together put them in another container label them and keep them in somewhere that’s kind of cool and dark little granulated garlic a little cumin little granulated onion

And here we go this is the kicker right here a little sugar believe it or not but it’s nice just gives that little sweet overtone there and this goes great I mean look at what I put in there you know flavor-wise this is going to go so

Nice with these sweet potatoes and they really do have a real nice sweetness to them and a little black pepper okay mix this up now right here sweet potato fries it’s good sweet potato fries first I cut them soaked them in iced water and pulled some of that

Starch out and that was so when I fried them I didn’t have too much sugar in them they didn’t burn fried them once let them cool down fried them again and check those bad boys out nice spice mixture with cumin and papera a little bit of sugar actually I got some potatoes in

Here the red potatoes fantastic for potato salad skim them out and here’s what I’m looking for let me show you this one just to make sure people are always asking well I don’t know I mean is it done is it done let’s just do the fork test how easy does the fork go

In nice and simple slides right in I’m not pushing for it just kind of like butter okay so now these are done we’ll pull them out and let them cool already got that vinegarette made for him That okay let these cool down a little bit okay to go in them let’s move all this off to the side to go in them little roasted red bell pepper a tell me you don’t love this now sometimes I’ll save my roasted red bell pepper jar say that five times fast I’ll

Save my jar and then make my own roasted red bell peppers and throw them back in the jars because if you got it like when the garden’s going off perfect time to get them look at those just gorgeous and a lot of times if you get like the

Really good Italian ones or the ones from California you’ll find them and they’re just awesome I love making mashed potatoes with these as well leaving the skin on because that Skin’s so thin these little new potatoes we go in with this don’t want to beat them up

Too much so we’ll throw in some roasted red well pepper some green onion go right in with that just give it a nice gentle stir spoon and here’s a vinegrette little white wine vinegar some Dijon works as the emulsifier a little bit of garlic right it on top and just

Gently giving that a stir doesn’t that look great look at that these potatoes being just a little bit warm kind of a German German style there we go get those roasted red bell peppers on top a little bit of parsley here all right fantastic let me get some heat on this and I’m

Going to start some onions and some garlic that we’re going to do for Eva’s potatoes okay A little olive oil and we’re going to put a little butter why the butter and olive oil combo well butter is great flavor but the olive oil can handle the heat and

Since we’re doing a little bit of a long sauté on this uh we’re going to need it to balance out let’s see here one big onion couple cloves of garlic and watch out that that heat doesn’t go too fast now on this and I talk a lot about

With onions you know I’m going to be doing a white onion for this but my favorite is really the Red Onion now one of the pieces when we start peeling off the onion like this you see you get that outer skin or you get the the ends of

The onion take the time and really make sure that you’re just getting the center because it gets really tough and you’ll find that one piece that you know never breaks down that’s why I like to really cut it clean and peel off as much of the

Outer layer as I need to where it’s really nice and tender there we go now give this just kind of like a/4 inch chop these can go down I’m putting these in early like this because it was starting to Brown a little bit and you

Can hear it it’s starting to get hot and starting to pop a bit when you put something into the pan it’s going to cool it down there we go I’m not going to put really a big deep rich sauté on these what I’m going to kind of do is let them sauté to

They’re like translucent but we’re going to be adding the potatoes in there in a second before they can actually Brown too much okay go the Eva potatoes that goes down move these around a bit that waterers boiling just begging for the green beans let me h a little bit of garlic in this

I don’t have to really mince the garlic just a little bit of a chop will be fine because it’s going to spend enough time in there to really bring out the flavors in in okay pop in a little bit of uh salt here here’s the piece I need to work on

Now I got four potatoes and what’s going to happen is I’m going to kind of box cut them and I’ll show you what I mean Edge Edge like this hit them with a peeler take off the the dark sides all the all the skin there now you could peel them ahead of

Time if you want but since a lot of those pieces aren’t going to be getting used okay like that since a lot of them aren’t going to get used I cut them first and then just come through here and do about 1/4 in slice now what I’m going to do is Nestle these

In kind of put them a little bit on a slant like that nice and pretty go on this side do the same thing now we’re going to steam poach sauté if you want to call it inside of this pan with some chicken stock and some white wine so

I’ll deglaze with the white wine here in a second and I learned how to do these potatoes funny thing about the I learned how to do these potatoes when I was in college we kind of would do them a lot in uh for banquet service and I never

Knew how they made them I just would go home and try to make my own style so this is kind of my own rendition and I named it after Matt’s wife Eva so I thought we’d put the whole Pintor family for dinner tonight okay there we go let

Me hit this with a little bit of salt on top crack black and then for a little bit of color cuz we got a lot of the same color in there I’m going to hit it just with a touch of Papa go right on top of there not the super

Hot paprika we’re not talking the Hungarian just for a little color and a little smokiness okay there we go clapping for myself de glaze a little sowa County’s finest little uh white wine try to get that low sodium chicken stock if you can then you get to add the

Salt like you want to sometimes you get the chicken socks have so much salt in them so there we’re going to cover this up Let It Go for like 20 to 30 minutes until the potatoes are nice and Tender how about sweet potato and Yoki in a Parmesan butter sauce so great thing about sweet potatoes is well people get them mixed up all the time is it a yam is it a sweet potato well we’re talking about the sweet potato a little less starchy than the yam so the idea

Here is cook these off ahead of time or maybe you have some left over we’re going to get them cool to the touch just to where we can kind of handle them a little Bit poke some holes in them roasted them off in the oven just the normal way you’d cook them and look at that look at that beautiful color huh take this into the bowl some grated parm maybe about a cup a little olive oil couple tablespoons of that little brown

Sugar I know that we have the sweetness of the sweet potato going on but a little brown sugar will go a long way little salt and pepper there we go and here’s where we really start adding the subtle flavor but the flavor that everybody go like why why does this

Noi taste so fantastic it’s this we’re going to use a little thyme a little fresh thyme so a little bit of time and last but not least say holidays what do you think you think not man okay lock that down let that slowly whip together there for a second turn it

Up we going to really let that fluff up we’re really going to put a lot of air into that and air rate it’s going to be nice and that’ll help us nice get nice and creamy cuz remember on inyi you don’t want those dense little hard pillows going to be nice light and

Fluffy now this right here looks like pumpkin pie filling just in the Savory sense bring this off get a little bench flour here now was going to be using maybe up to two cups of flour for this but we’re really going to be looking for what the

Texture of this is going to look like want it to be a little bit pliable seems like a little now but there’s a ton of flavor in that and again just the opportunity to repurpose that sweet potato could have been left over you know how you have the big

Thanksgiving party the night before well the great thing is you could cook off those sweet potatoes had them done and ready to go just one less thing that you have to cook on the actual big turkey day okay there we go get a little more flour right up on top of that lightly

Start putting it together oh this is perfect making Yoki it takes a lot of time well it doesn’t take a lot of time it takes patience because you’re working with something really super delicate so what I’ve got here is some sweet potatoes I cooked ahead of time made this fantastic little

Mixture with a little bit of thyme a lot of Parmesan cheese and some olive oil and now I’m just lightly kneading in the flour it’s not an exact science because I don’t know how many sweet potatoes I’m going to have and how wet they’re going to be so I’m just working them enough

Just to where they’re not tacky and I’m going to be able to start to roll them out to make those little dumplings okay this A Touch of flour inside the bowl pick that up Let it just rest here for just n maybe about 30 minutes so I

Took the sweet potatoes kneaded it in a little bit of flour and then I let it rest there in a floured Bowl now cut off a manageable piece a little bit of flour and what we’re looking for let me just kind of show you the doughiness is it’s

Kind of tender like a pillow not dense not hard for the size that it is it’s really kind of nice and light kind of feels like it might be a pastry so I’m just going to lightly roll this out there we go a little bit more manageable piece to work

With uniform size so they cook equally okay and we’ll just knock off little 1in pieces there we go about a tablespoon of salt to a gallon of water remember that and you definitely need it with inyi start dropping these little dumplings down when they float they’re

Going to be done we’re going to work them in batches pull them out let them cool it’s all coming together that’s how I want them done beautiful and Yoki sweet potato and Yi with a little bit of thyme and parmesan cheese all coming together for the traditional

Untraditional uh items that we make here at the F Yeti house or at the ranch for Thanksgiving now look at those little bit of salt water took the sweet potato mixed up the parmesan cheese going to let these rest for just a second over here I’ve got a little brown butter so

What I did is I started a pan I’m going to fire it back up now started a cold pan dropped the butter in there and then slowly let it brown if you drop the butter into a hot pan automatically starts to Brown automatically starts to to turn on you and then you’re chasing

It down so this right here I’ve got it I’ve got it rendered down I got a bunch of heat on it get it right to the brown butter look that I’m looking for just get nice and golden okay it’s that little nuttiness to it now we’ll go ahead drop this

In and just giving these a chance to cool down a little bit just to dry off the Touch the th in there and all we’re going to do is just coat this a little bit I got to grab some Parmesan cheese okay let that coat up a little

Bit little more heat on that brazing liquid little parm on top of that and that’s all she wrote there already nice and warm okay first that little pillow sweet potato melt in your mouth light super flavorful fresh thyme that’s the kicker and right a little bit of Parmesan cheese for the saltiness

With the Brad a creamy salt Cod of potato spread I’m serving up with grilled sourdough toast first thing is I took the salted cod soaked it for about 24 hours but I want to show you what this bad boy looks like I mean look at that that is like cod jerky super salty

We’ll get into that in a second right now potatoes so we’re going to take these potatoes roast them off in the oven then we’re going to take the salted cod that’s had a chance to soak for about uh 24 hours and we’re going to get ourselves uh into making a little bit

With a little cream and we’re going to put it all together and make it really makes like a spread and we’ll hit it on some toasted sourdough points oh outrageous just a touch of olive oil there’s going to be a lot of flavor there so I don’t have to hit it with a

Bunch of salt but we will hit some pepper mix that up together into the oven 20 minutes till they Brown up and they’ll Mash into this fantastic okay there we go um bakala okay bakala you’ll see it in markets now that you’ve seen it on the show you’ll go like wow

That’s some funky stuff I never knew what to do with it well this is what you do so we’ll fire up a little bit of heat drop some oil let’s pull out a nice big chunk soaked it in water for about 24 hours it’s still going to be a little

Salty right now just I’m warning you it’s a little bit on the tough side but you got to think back in the day this fisherman comes in this fisherman comes in he’s got all of this Cod he’s selling it off like hot cakes or like cold Cod

He’s selling it off and then what do you do with it well different regions had different ways of taking care of food I mean in the United States we made beef jerky we smoked smoked things a lot we cured the bacon but the whole point is

You had to preserve it and this was one of the greatest ways so hot pan we’re going to drop that in there there we go get this other piece in there too okay there we go now we’re not really sautéing this we’re going to hit it with some heavy C

Right off the bat now what would go really nice with this exactly some garlic but not just any garlic because this is we’re talking about subtleties and flavors and we’re really mixing a lot together I roasted some garlic whenever I have time on a Sunday

Afternoon I’m not doing much and I see a bunch of garlic sitting there all roasted I mean this is just great you can heat this back up and it’s a great little smear for toast points by itself so we hit in some roasted garlic now one of my favorite herbs little

Fresh time you can tie this up if you want I’m just going to drop it in but I’m going to fish it out here in a little bit okay now let’s hit it with a little white pepper just a touch and I’m just going to sit here and

Let this simmer for a little bit so we’ll just let this work I got potatoes for this fantastic Brad with the salted cod that’s going to I don’t have anything that rhymes but it really sounded cool for a second I was going to rhyme that together throw those in those roasted

Off we’ll take that uh we’ll get the Masher give it a quick little Mash These are nice and super soft okay the Yukon Golds are perfect for this a red potato would also look nice I leave the skins on I’m going rustic with it there you go

Okay let me get out the thyme I dropped some fresh thyme in there I didn’t tie it up but that’s it I could find it so what do we have in here we’ve got the salted cod we’ve got the roasted garlic we’ve got the heavy cream drop all that

That in you know what it needs though we need a little acid in this as well so let’s get a little acid here another lemon these are so soft got the seeds Okay little lemon juice in there now see where it’s at it it might need a

Little bit more we’ll just go kind of test it the potatoes just tighten it up big time I mean they’re the ones that really really bring it together and make it this really nice spread I could put in the food processor but then you lose

The texture of the fish and then it just doesn’t work this will go great right on top of those bread points so here is some parsley to go on top of the Fantastic Brad right here and that is where we got that salted cod with the potatoes all put together and a little

Bit of cream the salted cod which a lot of people be freaked out you did what with the fish it’s salted it’s dried out and you get to reso it in some water hey trust me that with the roasted yukon gold potatoes all brought together with a little heavy cream some roasted

Garlic it’s so rich you’re just looking for that glass of wine you’re sitting by the pool any time of the year and that’s the great thing about this salted cod any time of the year you want it you got a super hearty and not super expensive

Meal now let’s go to the potatoes now the potatoes let’s talk about these I had them in here I put them into a cold pot of water added a little bit of salt I want to cook them about 3/4 of the way and oh perfect that really

Hot you seen Big Bite I burn my mouth all the time I’m going to strain them bring these up shake them off get that excess water off of there cuz we want them to be dry when they go into that fat potatoes look dry enough that I can put them into the hot

Fat terms that I love to use you know dropping the potatoes into the hot fat now look at this let’s see how much fat I’ve got now this is a pretty good bacon that I used but how much oil do I really have do I have enough to fry and put a

Nice crisp on the potatoes I think I’m going to add a little bit more vegetable oil to it but all that flavor down inside there okay and that’ll give me enough so it can fry on one side and I’ll be able to flip them over so gently and carefully test it first nice

Sizzle and down now you’re saying fried potatoes and bacon I dig it but what else what’s going to make it so great we’re going to put some capers in there we’re going to have a little Dijon you wait till you see what goes on you will never settle

For regular old boiled cold potato salad again now shopping I need a couple things for this uh German potato salad some Dijon and some Capers and some rais cuz it’s going to go with these chops in a second so there we are little onion’s going to go into the

Salad got to watch that heat man this thing just cranks so nice to see a big pan like that I don’t see a bunch of steam I see the steaming that you see coming off there from it’s cooking but so many times you’ll cram everything we like

I’ll put a fifth chop right there it’s not where you want to go big chop on the onion put that in with the potatoes and I’m only going to kind of let them get you know just a little bit warm just kind of get some of that fat on them let them

Break up I want to see the color I want to get some of that texture I want to get some of that bite from the onion a little bit of Capers also see if I can just uh shake a few out there you go and this is going to

Add some nice saltiness to it that brine on the Capers and then here’s the piece where it all starts to come together well how does it become potato salad guy well the idea is I put a little of this Dijon in here so what do I got I got

Some Dijon but you know what before I do that let me hit it with a little bit of the red wine vinegar kind of deglaze some of that flavor off the bottom there we go look at that and you can see it start to pull off some of the

Flavor right off there start to almost clean the pan for you now I’ll make myself a little landing spot add in about a tablespoon of Deon mustard and this is going to make my vinegarette right here for my potato salad okay excellent excellent excellent I’ll kind of toss

This there we go back in with the bacon and I’m going to let this just sit here and hold warm because it is warm German potato salad fried German potato salad guy style potatoes with bacon mustard Capers caramelized onions can’t you just smell it sweet potato greton

I know you’ve seen sweet potatoes done a bunch of ways I’m not a big sweet potato casserole guy and don’t talk to me about marshmallows and brown sugar and all that I’m not into it but when you take sweet potatoes and put it with some

Onions and do what we’re going to do on the grill we’re going to have the smokiness of the grill we’re going to put a little Char on it we’re going to put it together with some half and half on a little bit of time you wait you’re

Going to love these so I peeled the sweet potatoes real fun task um I’m cutting them don’t worry about that when you got to offer one up um take the ends off try to get uniform size we’ll hit them with a little bit of uh salt pepper and olive oil and go

To the grill started it with charcoal got some nice oak on there there we go okay so those are all done let me grab a sheet tray slide them onto a sheet tray we hit a little bit of olive oil salt pepper and then we’ll talk about what’s going

To ride shotgun on this greton dish how about exactly some sweet onions Vidalia onions to be exact so grab a couple Vidalia There we go some olive oil drizzle fresh cracked black pepper some salt I got dogs barking in the backyard hanging out in my back listen this is my favorite time chilling back here kids aren’t running around pool’s not going nuts dogs aren’t begging somebody’s dogs barking and I’m cooking and you’re

Hanging good deal okay we move this around go down with the onions here having that type of Grill where you can take small onions or uh potatoes that would normally fall through the grates and where you can get that radiant heat and you can get some of that smoke

Flavor coming through just takes a regular Graton to the next level so now we’re going to make the half and half mixture that we’re going to pour over this Graton so we’re going to kind of partially cook the potatoes here not all the way they’re still going to have to

Go in the oven but what we’re going to do get a couple cups of half and half in there you know what makes my mouth water also horseradish talk about bringing up the flavor I don’t know four tablespoons in here I don’t think you could do too much

In this and there we go awesome uh now we’ll get a little bit of thy in there they can just fall right in they’re going to steep a little bit in this half and half okay there little S&P this is sweet potatoes that have gone Savory the time

In the half and a half the horseradish Harvest these off I got some Vidalia onions and I’m looking for that I want that color I don’t want boring greton that just kind of looks like it’s just uh you know it’s just been sitting there simmering in milk okay we’ll bring

That off so the Graton was three layers I layered it with the Grier then you put the sweet potato and then you put the caramelized onions and then you repeat that three Times perfect and then you put some more of the cheese on top this is where the it all comes together is we pour this right on top horseradish th you see that horseradish coming out right there kind of move that around a little bit that horse spread

Out that’s just going to soak right down into it fantastic now we’ll do that throw some foil on it the Wood Fired oven’s rocking right around I don’t know 350 maybe 400 350 is what we’re looking for so we’ll have to keep an eye on it

And we’ll let this go for about 30 minutes I put it on the sheet tray just in case we get a little bit of a bubble over I don’t want it burning in the deck of the oven it definitely changes the flavor of pizza but if you have a

Regular conventional oven 350 do the tray idea it’ll save you from having to do the clean up okay in we go uh it’s going to be hot but look at that bubbling Madness sweet potatoes done in this real Savory Style no brown sugar marshmallows on this you kidding

Me oh that is outrageous okay so now what I need to do slide it back in let it brown on top a little bit but it is going good sweet potato onion Graton baked with thyme horseradish and Grier cheese until bubbly I mean these flavors are on point

I’ve got some leaks that I’m going to be sautéing here in a second with some crini mushrooms but uh I’ll show you this little leak technique remember when the leak grows it’s growing up like this so the opportunity for sand and dirt and everything to fall down into those

Crevices is really uh is really uh happening so what we want to do is I cut mine makes it a little bit easier to clean and then I’ll just give them a quick little chop drop them into the water I can swirl them around with my

Hand and just kind of wash them like that or rinse them I should say some people leave the rounds together but what I find is that if they the rounds don’t get completely broken apart you have a chance of getting yourself some sand and some dirt into it so this is

All going to come together I’ll just do it with my hand this is all going to come together for a fantastic stuffed potato skin and actually I got to drop some of the potato skin so let me let this settle down here for a second some baked potatoes just left with about a/4

Inch uh Interior right there salted them before I roasted them and we’ll drop them in 350° oil and yes I want these to almost get like a hollowed out french fry okay almost potato chip like because we’re going to be throwing in some Bree cheese Pudo and some mushrooms and all

That drop these in set this aside crinis my favorite I’m telling you one of my favorite mushrooms I can’t say it’s absolutely my favorite but it definitely is one of the best really nice and meaty lots of really defined mushroom flavor and we’re going to cook these down with these leaks

It’ll work out Perfect okay bring it right over drop these in and you know what this needs here is just a little touch of thyme I got some fresh thyme standing by that’s all going to cook down together throw a little more heat on it and all the time comes out together and just

The leaves of the time okay I know this seems a little bit more refined than you’re thinking Game Day food now the Skins like I said you have leftover potatoes what are you going to do with them well we’re going to take put a little bit of mushroom mixture in there

With the leaks okay so we’ll crumble a little Bree in there and then what would be the next thought okay yeah Pudo there’s going to be some metallic cold cuts for sure so look at this there you go some nice Pudo thinly sliced we’ll just tear off a few pieces lay it right

Up on top that’ll get nice and crusty kind of like bacon so I’ll knock these out fill them up pop them in the oven let them melt one more time wo coming over hot look at those bad boys huh that’s potato skins like you’ve never seen before cooked these potatoes

Scooped them out deep fried them filled them with some crini mushrooms and and some uh leaks been a little Brie of course but look at this mushrooms Brie Pudo little kiss of the leaks in there sides on top game day what going like wedding food isn’t

It tell me that’s not a beautiful sight big huge chunks of bacon with all this rendered fat sitting down in here going to make this outstanding baked potato soup oh yeah bacon flavor in and chunks o bacon on top and this is all in my tribute to Louisville getting the lardon

Of bacon out apple wood smoked bacon use the kind you like I just like the thick bacon off to the side Heat’s coming up nice this time I’m actually going to use a measuring cup not cuz it’s necessary just cuz I hate getting the flour out of

My out of my bling about a half cup of some flour into that Bacon Fat okay give this little stir we do want to make sure that we cook all that flour flavor out of there okay looks like I’ve got a good good look there okay now in with

Some more milk nice and easy see how that starts to foam up like that just want to get it nice and easy and not let that flour turn into dumplins we’re almost at the glory moment here taking this roasted potatoes or these baked potatoes not all the way baked yet

They’re still a little little firm but that’s fine cuz they’re going to C Cook Out in this soup keeping the skins from going in okay we go get the rest of these in Skins are off nice and firm look at that awesome I think I’m going to go with the white sharp

Cheddar into this about a Cup give this a stir also salt cracked black black pepper and yes the bacon the bacon shall go I’m going to put in about 2/3 of it and reserve the rest to be able to crumble up on top along with some Parmesan cheese so stir that in nice

Right taste look at that it’s like cross between Fond de and baked potato at this Point touch some salt I cooked the bacon saved the Bacon Fat the renderings in there add add a little flour to it hid in some chicken stock hid in some milk then come back in with some some uh some potato that I cooked down then back

In with the bacon that was there that all comes together now I get to top it off some of the bacon we used huh little cheddar cheese we’re going to get fancy on this one folks we’ll hit little shower cream ches over the top it doesn’t look

Like a baked potato in a bowl but this is going to be easy because it’s already pureed together you don’t have to sit there and mix it inside the potato skin look at That the sour cream right at the end that cool a little bit of that acid coming through double fried french fries that’s what the right potato the right cooking method and you’ve got the crispiest fluffiest fry around reminds me of my days of peeling potatoes did something bad in the kitchen you’re the

One that got to peel them all okay but this is worth it because this is going for some Dynamite fries actually I call them double cut fries what happens is I take the skin off the center here leave a little bit on the ends cut these bad

Boys down I’ll make a little area that I can balance my potato off taking a piece off the back then slicing it about H 38 of an inch all the way through stack up just a couple pieces don’t want to manage too many of them sliding around

On each other give it an equal cut on that side and there you go almost a perfect looking fry check that out okay so we pop these into some water leech out some of that starch so we should be running right around 320 315 to around

330 we’re good and I got some oil going that I’m going to throw these fries into I’m going to do a double fry as I called it oil and water scare me okay let get some towels now what happens here is the first time I cook these I’m really just kind of cooking

The potato I’m not really going for a Browning that’s what’s kind of misunderstood I think when people are making french fries at home they think well I’ll just take the fries and I’ll just throw them in there and well they turn brown so they’re done and then

They’re kind of soft in the middle it’s kind of like baked potatoey in the middle and the the idea that we’re looking for is it takes a lot to cook a french fry and pull that moisture out to get the crisp they may look nice and brown on the outside but they’re going

To be a little bit soggy this is how you to fight that so take this here put them down don’t want to put water into that if we don’t have to shake them off okay them a little little dry somewhat dry okay now we’re going to

Go and throw them in kind of cook them through we’ll pull them out let them cool down and then we’ll fry them again and that’s when the crunch will go on so watch your hands and this temperature is a little bit lower we’re going to going to be up

Into the 350 360 range when we do the potatoes for the uh for the crunch now not don’t overload this because one of the things we want to remember is about the temperature what temperature is this recovering to you know if you put too many things into your oil or if your

Vessel that you got your oil in can’t retain its own heat while it drops down and that’s what things kind of get soggy and real oily tasting okay there we go let those bad boys hang out now the fries well I’ve cooked them to where they’re done so

That’s a cooked potato now what I’ve let them cool now what I’m going to do is take the potatoes put them back into the oil the oil temperatures come back it’s it’s what we call recovered so now I’m going to take them throw them back in at

350 there we go in small batches not too much throw them back in at 350 this is where that nice golden crunch is going to come in these are just about done now these are the twice Fry on the potato remember I cut some russets took the

Skins off the side left them on the end so they look you know kind of restaurant style got these bad boys fried them once let them cool down then fried them again and that’s where the crunch comes from shut down the uh thermal reactor right there hit a little salt while they’re

Hot so the salt kind of melts right into them and then just shake them onto that platter ah this is a big game day feed here