tag:blogger.com,1999:blog-7173052990851751381.post3585095922596052932..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Cottage Fries – America’s Forgotten Fry and Most Delicious RoofingChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7173052990851751381.post-89730723351333001522018-05-20T11:39:15.149-04:002018-05-20T11:39:15.149-04:00I mix a bit of aoli - mayo, Dijon, garlic, srirach...I mix a bit of aoli - mayo, Dijon, garlic, sriracha, and honey for dipping these - it is amazing! thanks Chef!Jachttps://www.blogger.com/profile/10297642602871591383noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33028928661437682262018-02-28T01:52:13.357-05:002018-02-28T01:52:13.357-05:00Hi John,
This looks like a traditional Sindhi de...Hi John, <br /><br />This looks like a traditional Sindhi delicacy called aloo tuk. Except aloo tuk is heaps heavier as it's twice fried & not baked. <br /><br />Looking forward to try this with the aloo tuk spices. <br /><br />Thanks<br />Divinalilpanda108https://www.blogger.com/profile/11136611924905638626noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5214404196681982602017-05-29T20:39:48.301-04:002017-05-29T20:39:48.301-04:00This is such a good easy recipe! Thanks!This is such a good easy recipe! Thanks!Anonymoushttps://www.blogger.com/profile/17882673155986893931noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-92069709984521617222012-10-23T10:08:49.281-04:002012-10-23T10:08:49.281-04:00chef, is there any chance that i can deep fry thes...chef, is there any chance that i can deep fry these? don't have an oven sorryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47130763480676088182012-07-15T12:50:39.898-04:002012-07-15T12:50:39.898-04:00You, Chef John, are a cooking angel! I go straight...You, Chef John, are a cooking angel! I go straight to your site for cooking ideas and before I make up the grocery list. I was trying to use up the potatoes and thought to try this one and see if anyone liked it.<br /><br />My picky toddlers asked for seconds and thirds. Everyone asks me to make these anytime I get out the potatoes. What a great and easy way to make potatoes!Grandma Brendanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21610854035598342192012-05-22T21:35:14.032-04:002012-05-22T21:35:14.032-04:00Chef J,
I prepared these for dinner along with y...Chef J, <br /><br />I prepared these for dinner along with your 20 cloves of garlic roasted chicken ( I only used 12-15) but it was ALL fantastic.<br /><br />Many thanksHollis K. Leehttps://www.blogger.com/profile/16351965062718228940noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36066022572241107192012-04-16T22:28:48.202-04:002012-04-16T22:28:48.202-04:00Couldn't I start with a sliced boiled or par-b...Couldn't I start with a sliced boiled or par-boiled potato instead of raw?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31638068519892297992012-04-11T19:01:07.529-04:002012-04-11T19:01:07.529-04:00I know a band that's having some name issues (...I know a band that's having some name issues (It's been everything from "Blaze" to "Rockin' Horse") and are still looking for a vocalist. How's your singing and how are the San Fransisco - Amsterdam flights?<br /><br /><br />@ Anette<br />It's not that surprising someone brought that up. It is rather counter intuitive to use starchy potatoes, then rinse it off. What you're actually doing is washing the starch out of the damaged cells near the cuts (I'm guessing a layer a few thousandth of an inch). The extra starch in the slice stays there. If don't you rinse them off, the starch near the surface makes browning and crisping them up more difficult (somehow).<br />Well, that's what I think happens. I'm by no means an expert (I've had the equivalent of a B for biology in my last year of high school), but I'm fairly capable at deducing stuff.Vincenthttps://www.blogger.com/profile/05758500741155209796noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63869723939994299452012-04-11T10:36:02.664-04:002012-04-11T10:36:02.664-04:00I already answered 1st question above. I started o...I already answered 1st question above. I started on pan so the potatoes could sit and "fry" in the oil.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58648161535091927592012-04-11T03:25:17.154-04:002012-04-11T03:25:17.154-04:00I'm a little confused. You said that you would...I'm a little confused. You said that you would usually use russet potatoes and those are starchier... and then you rinsed off the starch from these golden yukon potatoes... so why are russet potatoes better for this recipe? Just tryin' to make sense of it, that's all :D. I also noticed that you transferred these to a wire rack for the last ten minutes of baking... why didn't you just bake them on a wire rack the whole time? Would they be too burnt if you did that?Annettenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66165498548242610972012-04-10T22:27:00.297-04:002012-04-10T22:27:00.297-04:00Hi Chef!
I have just tried these cottage fries an...Hi Chef!<br /><br />I have just tried these cottage fries and they are delicious!<br /><br />I have cut the slices in half (so they would stand for themselves in my baking sheet, leaving me even less work to do) and I have also prepared some carrots and some beetroots using the same technique.<br /><br />I'll eventually post the results (and some photos) on my blog (giving you the due credits), but it may take some time <br /><br />see ya!Danielhttps://www.blogger.com/profile/14438106921846761355noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70143614992798239462012-04-10T07:51:09.536-04:002012-04-10T07:51:09.536-04:00You need to have some of these in a white bread sa...You need to have some of these in a white bread sandwich with a shitload of butter, two fried eggs, some bacon and some really well done mushrooms. <br />Yes. I am a fat bastard.Festizzeonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31490609106012882072012-04-10T04:47:59.946-04:002012-04-10T04:47:59.946-04:00There goes my low carb diet...There goes my low carb diet...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34669975358598502772012-04-10T04:26:58.123-04:002012-04-10T04:26:58.123-04:00Why save the cooling rack until the end? Wouldn...Why save the cooling rack until the end? Wouldn't it work better or faster if you had them on the cooling rack from the start?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47482589755936537032012-04-09T23:32:04.837-04:002012-04-09T23:32:04.837-04:00Jut rinse the potato under water, dont worry about...Jut rinse the potato under water, dont worry about dirt on the skin... damn people are worried about nothing. Theyve been cleaned before they even get to you. I do this with paprika and garlic, sometime some onion, it is well nice. The garlic burn, but it doesnt stick.Mattnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12925151779156703012012-04-09T20:47:47.599-04:002012-04-09T20:47:47.599-04:00I love that you rinse the starch off of your potat...I love that you rinse the starch off of your potatoes. I hate that taste of an unrinsed potato. When a potato is not rinsed it reminds me of those cafeteria days.Madonnadnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39330797171501239172012-04-09T20:44:49.937-04:002012-04-09T20:44:49.937-04:00Cool!!! Now I can make fries in a little over an h...Cool!!! Now I can make fries in a little over an hour. I know what I'll be doing with all that pesky free time I had on my hands.Austinhttp://burgerchamps.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45038372230403238392012-04-09T20:05:00.606-04:002012-04-09T20:05:00.606-04:00I love this recipe, John. It brings back memories...I love this recipe, John. It brings back memories of my Dad frying these things up in the skillet. I've found that if you do them in a skillet that a day-old baked potato works really well. I just add one or two extra to the oven on meatloaf night. :)inchrisinhttps://www.blogger.com/profile/11790939935500331558noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-949868693431053362012-04-09T17:09:40.884-04:002012-04-09T17:09:40.884-04:00These seem lovely. Will you be doing a demo on pom...These seem lovely. Will you be doing a demo on pommes anna anytime soon? :)Anonymoushttps://www.blogger.com/profile/04347254148165157442noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9035602257511620172012-04-09T16:26:46.866-04:002012-04-09T16:26:46.866-04:00Chef John, I watch you all the time... I asked you...Chef John, I watch you all the time... I asked you once what kind of salt you used because I think it looks beautiful. You must have thought I was crazy or something. I am truly serious. I live in Canada and it is not easy to get beautiful salt. So I was hoping the next time I visit I might be able to pick up some of the kind you use. See not so crazy after all! :)Cindy Soohttps://www.blogger.com/profile/17267059456721333452noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17438727441705206272012-04-09T15:23:52.075-04:002012-04-09T15:23:52.075-04:00That's what i did today, thank you! :)
http://...That's what i did today, thank you! :)<br />http://bogomazon.blogspot.com/2012/04/blog-post_09.htmlhdgfghttps://www.blogger.com/profile/16581530480531950643noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72676405250320995572012-04-09T15:23:21.866-04:002012-04-09T15:23:21.866-04:00I believe internal starch is ok, but the oil is sa...I believe internal starch is ok, but the oil is said to be best applied to a rinsed, dried surface for the best crust. Not sure of the science, but maybe alton brown did an episode on it. ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87286804607134406932012-04-09T15:02:10.933-04:002012-04-09T15:02:10.933-04:00i have a question: if the starchier russet is pref...i have a question: if the starchier russet is preferred, why rinse the potatoes in water to remove starch?Michaelhttps://www.blogger.com/profile/02200731153618054597noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11653854820327932272012-04-09T13:58:41.478-04:002012-04-09T13:58:41.478-04:00Hello Chef John I have been watching your videos f...Hello Chef John I have been watching your videos for sometime and I'd like to say your an inspiration .<br />Id like to thank you ,you make me want to beautiful dishes .Nicolehttp://simplybittenkitchen.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46096040095009173652012-04-09T13:36:21.756-04:002012-04-09T13:36:21.756-04:00Cayenne .. no kidding. (LOL) Love you to pieces Ch...Cayenne .. no kidding. (LOL) Love you to pieces Chef and I'm only poking you about cayenne because I put it almost everything too.Anonymousnoreply@blogger.com