Those big fat noodles are actually a close relative to German potato dumpling otherwise known as Grüne Klöße or Kartofullklöße or Thüringer Klöße. They are made from half cooked and half raw potatoes and you save and use the settled potato starch from the extracted juice of the grated raw potato. This asian version skips a bunch of work and the raw fiber, and just uses packaged potato starch. (We often end up adding a tablespoon or two of the packaged potato starch to make things come out right.). HINT: boil the cooked potato in the skin and you will have stickier boiled potato that lends itself to dumplings better. Instant pot is good for cooking potatoes in the skin.
@@OWK000 There is starch added to these potato noodles as well, flour is basically all starch (over 70%). That is why these noodles are closer to Schupfnudeln both in form factor as well as texture. Gnocchi can be made without flour and should be more pillowy than bouncy. Yes of course they are all related they are all doughy potato products.
@@OWK000 potato dumplings are called knedi in Bavarian (my spelling's doubtless off); I wonder if the 'gn' sound in gnocchi is related to the 'kn' sound in the Bavarian word?
A friend's Mexican mother made potato taquitos once for me and some friends. It was just instant mashed potatoes in corn tortillas with all the toppings. It's been 20 years and I still remember how fantastic they were.
Sadly it wasn't done with the finesse of Poppy and you are not supposed to see the crooked layers it's a thing of beauty to watch her layer the slices the way you smashed the different sized slices in was actually disrespectful to her !!!
@@lynjones2461 Imagine trying to make layers with those tiny potatoes lol. I think his rustic look would actually taste better for me since you get craggily bits. Poppy's is mostly just for presentation. I love them trying to re-up her recipe on SortedFood if you guys haven't seen it. Also the point of this episode was him using potatoes from his garden.
In Poland You roll the dough, cut it (at an angle) in about 3-4 cm pieces and boil. What You get is called kopytka (literal translation would be hoof or a trotter). It it served with butter and/or crispy bacon, sausage pieces or ketchup (options are limitless)
one of my personal favourite potato dishes is the 1000 layer potato made slightly different. instead of beef fat, i use double cream infused with rosemary and seasoned heavily, then the rest is already shown in the video, they freeze well in vac pack portions too only difference is i dont deep fry these ones i just warm in airfryer/oven. i believe this method of potatoes might be called potato dauphinoise? very tasty worth a try for sure
Poppy is awesome! She is known for her short form content and is a regular on the sorted food RU-vid channel BUT she now has her own RU-vid channel and has longer form content too! She's known as the potato queen so she is good inspo for potato content and im loving watching her RU-vid content as im old (39yo) and prefer long form content.
Im gluten intolerant so I loved that the potato dough was made with potato starch rather than wheat flour. I’m gonna make gnocchi this way. Boy, have I missed gnocchi? Yes, I have… but not anymore 🎉
To add on, if you haven't had the korean rice cakes that are common in tteokbokki you can get them in the refrigerated or frozen sections of asian grocery. I would imagine they would be very similar to the potato noodles texture and gluten free as well. And you could make them in a saucy dish similar to this video!
I reccomand looking into german and more so austrian dumplings. Lots are potatoe based and the austrians come in sweet versions. Potatoe Desserts basically.
I don't know if you've ever done this, but if not, and if you sometimes make fries, I highly recommend the lacto-fermentation (brined) method for making fries. This means leaving your cut fries in a jar filled with 3% salted water along with things that add flavor (herbs, spices, ...) for 5 days at room temperature and ambient light. I'm not sure if it's necessary, but I don't close the jar completely to let the gas escape; I just place the lid on without sealing it. After 5 days, you dry them as much as possible and cook them as usual. I cooked mine for 5 minutes at 160 degrees Celsius (320 F?) in beef fat. Let them cool for 1 hour in the fridge. Then 5 minutes at 190 degrees Celsius (374 F?) I have never made fries so good and especially so crispy. edit : the first time : don't salt it after, it's already salty
@@Lifebymikeg I've often made fries for my family and friends before, but this is the first time someone has told me that they are restaurant quality. In any case, if one day you make this recipe and teach us how to make it even better, I'm all in. Thanks for the videos
suggetion on the patoto tacos, used jack or oaxaca cheese (something that's going to melt) instead of queso fresco, and you have to salt you potato mix. You can add the queso fresco on a toping. Traditionally that is how its done.
Or even a Ziploc bag with a cut at the end. I have a feeling that once the mixture cools down, you might have a hard time getting them out of the nozzle.
I appreciate you calling it a hash brown bc I may actually use this recipe to prep hashbrowns I’ve really wanted hashbrowns at home and haven’t figured out a way to make them this seems more simple and like it would store well in the fridge
13:24 my mum always said.... Never add your potatoes to boiling water: start them cold. I assume this is so that is cooks more evenly? I've always just done it that way. It's also safer.
starting the potatoes with cold water will promote even cooking! If you add the potatoes to hot water the outside will become starchy and will lead to mealy potatoes.
I like to take russet and wash them good leavivg the skins on cut them into 1 inch chunks. In a bowl with the potatoes add oil, salt, pepper and ranch seasoning mix then mix the potatoes y tol they are completely cover. Then added them to a pre heated airfryer at 400°f for 20 minutes, shaking the basket at the half way point and have browned and crispy on the outside and light and fluffy on the inside. They are so tasty.
Omg ❤This is totally Polish cuisine! Silesian dumplings , fried dumplings and stuffing for dumplings. I recommend adding glazed onions to the potato and white cheese stuffing.
i used to make those tacos when i was living on my own at college and i was too lazy to actually boil potatoes so i got those mashed potato microwavable cups from walmart then added my own seasoning the tacos were still really good! may not be as good as actual boiled mashed potatoes but its great alternative for people who don't have a lot of time to cook or don't want to put in a lot of effort
The potatoe and it's pancake derivative originated in Ecuador. It's called llapingacho, served with curtido simple salad, or peanut mani salsa w chorizo, avocado and fried egg.
Try Schupfnudeln those are the German version of potato noodles. You make them in large quantities, freeze them, and have great, easy meals whenever veggies and herbs need using up. They also are easily jazzed up with roasted nut meal or fresh herbs.
Zone 6 and squirrels have WRECKED my garden all year long. I've tried everything. I'm on my 3rd planting of potatoes and 4th planting of corn. I WILL get a successful/satisfying harvest if it's the last thing I do! 😂
Plant them on raised beds (like wooden or even large plastic boxes with mesh on top... It's not ideal but it does work. Potatoes need space but you can successfully grow potatoes this way. Ps. I doubt this would work with corn but a lot of vegetables grow well in raised beds with adequate drainage.
With the first dish I think it would be easier to get the shape by putting the potatoes mash on a sheet of plastic wrap, fold it over and use a long thing wooden dowel or something like that you press it into shape by rolling back into the potato. This will given you a quick round and very tight noodle shape.
Potato harvest season.... I'm just now planting my potatoes. Yesterday I was out at Point Hope which is just now finally warm enough we can start paving the new runway, there was a high of 48 (F) and a low of 34 (F).
I wonder what you could use for the layered potatoes if you don't consume beef. Duck fat would probably work. For plant based, it's probably hard to find a substitute that imparts a similar flavour. They look soooo good.
Brilliant! i have a bunch of small tortillas that are kinda useless for anything, i was just waiting for something to do with them.. I will definitely try this.
We do something like those potato pancakes with leftover mashed potatoes. The kids love it so much. And you can mix in some healthy things like spinach or cauliflower or whatever is leftover too.
Recently been getting into cooking and came across your channel and im an instant fan, i tried the thick potato noodles from this video and loved them (btw i used a sushi mat to start rolling them, helped quite alot) was wondering if you have any recipes with cabbage as the main ingredient or at least a big part of it, i love cabbage but i notice i almost never use the whole ball when i buy it and it goes to waste.
for the potato tacos I'd remove the queso fresco from the mashed potatoes and use it as a topping instead, thats how my grandma used to make them. Also it's better to use a thinner tortilla for a crispier result. Restaurants usualy deepfry that kind of tacos which are called tacos dorados.
My term for these types of recipes is: 'Small Food', and that is not a pejorative. I guess like Hors d'oeuvre that get the taste bud wheels rolling. Although a bit of a prep on some, they could easily fit into a bigger meal. I would guess that the 'Thick Potato Noodles' and the Korean Cheesy Potato Pancakes could be prepared in mass, frozen and used as needed. Cheers, Mark
So glad you stuck with those potato noodles as I was introduced to them by David Seymore who, try as he might, could not get them correct lol. Also that chili oil sauce seems like it'd be good on pretty much everything.
I love the video, I've been watching it for a while and I wanted to thank you for all the research and wisdom you bring to the world. In regards to the coffee/macha sponsorship part of your video, I just wanted to make a recommendation. Firstly, for the record, I also love Macha but enjoy coffee too. One thing I would recommend if you still want to enjoy coffee without the crash is adding fat to your coffee such as coconut oil. I learned this from an incredible book by Aubrey Marcus "Own the day, Own your life". The fat added to the coffee can't be processed all at once, your body naturally spreads it out, so instead of getting a caffeine dump and crash, it's a smooth intake. Really enjoy the videos, keep it up!
For the potato noodle, maybe you could try using warm water, or even hot water. I think she (the original recipe) might mix the potato starch while the potato still hot to the touch. Just maybe.
Will you think about doing a video on vietnamese pork? It's so specific, I know, but allow me to explain. I'm a pretty good home cook, but I can't make a spring roll, bang mi, or cabbage salad as good as viet. restaurants. I don't think that I understand enough about pork in general, or perhaps I'm missing something about the process? What cut of pork should I be getting? How do I achieve the thin, kind of dried out (in a good way) pieces of pork that are in a spring roll? To be clear, I'm not frequenting high end places. I'm talking about those family owned, low key, type of restaurants.
I think for the potato noodle, I would probably add some flour, while cutting the starch and adding an egg. Then mix it to incorporate some gluten. And i kinda want to combine the 1000 layer potato recipe with a dauphinoise recipe. Edit: now that I think about it, you may need to work the potato dough more, kinda like you would a mochi.
I wonder (but haven't experimented) whether you could leave the noodle dough looser, and extrude it directly into the boiling water rather than rolling them out.
Those potato noodles looked great. I love potato dumplings, so I can imagine what it taste like. The tacos are something I will try for sure, as they seem easy to make, and I love using my airfryer.
I'm thinking those potato noodles would be easier to handle if 1) you used a waxy potato like Yukon Gold instead of a starchy one, and 2) you milled/riced them to make sure they were perfectly smooth (even the smallest lumps would inhibit the formation of a cohesive dough).
I really like the '1000 layered' version you did! Do you reckon there's an alternative for beef fat to use? Would olive - or a neutral flavoured - oil work in this case as well?
The last one is one my mom would make all the time it’s fast simple and delicious! Definitely try it with chorizo that’s the best ! with avocado salsa!
First time I have seen mashed potato tacos. My mom would dice the potatoes add onions, green peppers and cheese and then fry them maybe not the healthiest lol but they were delicious! Would love to see you make croquetas, it is also with mashed potatoes and ground beef and veggies, really yummy!
You remind me of.my gradfather that grew almost everything. He had turnips, tomatoes, he had oranges, fig trees and of course a chicken coup where i had the honor of being poked by a rooster a couple of times.
Mike great video! But seeing your lovely fresh home grown new potatoes, straight out of the garden, reminds me of when I have grown them. Wash them, scrape the skin off if you like, then plainly boiled with a good sprig of fresh mint, well drained and then served with lashings of salted butter cannot be beaten, in my humble opinion. 🙂😋😎❤
How much I like to see people being enthousiastic about matcha, I don't think the crashes are specifically attributed to coffee. I think it comes down to energy level as a whole which is a combination of eating enough quality food, getting enough rest during the day and your natural rhythm just plain being ignored. As someone that has a low carb brunch (skipping breakfast altogether) with some eggs and a salad, I find that i can last through the day without any issue, regardless of how much coffee I drink. (or how little) This is common among friends of mine that also have similar diets and the scientific literature seems to agree as well. If you eat a more carb based diet, you will have crashes more often than not when you run out of 'fuel' to burn. If you eat a more fat / protein based diet you will have a way more smooth transition into fat burning and will almost never feel an energy dip. What people often also don't do is take some time off during the day where you rest, or only do light activity. Maybe some reading or a short nap. This has been in our natural biological rhythm for a million years and we only very recently got rid if this practice in the western world. It is still common in warmer climates to have a 'siësta' moment, where you rest and recover for a few hours, but this was done everywhere around the world for all of human history before the capitalists and their clocks decided to focus on profit maximizing instead. The joke's on them, as humans are simply more effective and productive with their time when given enough rest, they also care more about their work when they're not dead tired. Needless to say, if you rest for a few hours during noon, you can easily go on through your day without any energy issues.
You are sooo lucky getting good potatoes, we had a whole bunch planted as well and they were doing so great, but then we had the wettest spring/start of the summer in decades 😢😢 they haven't liked that too much, so 1/3 at least died off 😭
