You are my favorite chef, you make foods that anyone can make without a whole lot of ingredients and they taste amazing. I am asking for your cook book for Christmas
Sure gonna give those a try. Soon! Thanks for sharing! For the mayonaise, I lately used peanut oil (once all peanut, once only 1/3 of the oil.). Really gives it a nice twist. For remoulade (or sauce tartar, depending where you come from) I also like to experiment with things like capers in brine, very finely diced carrots and or shallots (Micowaved for some seconds). Grated fresh turmeric...the options are endless.. Greetings from the far north of Germany! *Update!!* Just 2 hrs later I found a potato/parmesan recipe on another channel. Equally amazing. A link in this would cause the comment to be blocked. So: this is the title: My first EVER viral potato recipe by Poppy Cooks from Birmingham, UK. This does not "take away" anything from your channel. It enhances it. Another chef once agreed with me. (I'm just an amateur. And another chef once agreed with me, after I gave him a suggestion for his crispy onion rings. One of the greatest compliments I ever got. And he still is recalling me, some 5 years later. Guess who? Pls go on wikipedia and search for the name Harpal Singh Sokhi.)
Man this is a bang on recipe... perfect when you have friends coming over and you dont want to fuss around in the kitchen and not to mention a real smacking dish😋😋😋 also will go so well with 🍺 Iam loving the loud crack pepper along with the bright sunny smile... When you lifted those potatoes from the tray, they looked like pretty flowers🌻 Thank you for this lovely recipe, salivated like crazy when you had your Dig in moment 😂
Oh my this recipe is worth a try, melted cheese oh so nice, loads of flavour on every slice. lol. Will definitely give this recipe a try thanks a chef Jack. 😊
Damn, they look good, will definitely make some. Also, get yourself a battery powered grinder. So much easier to stand there and wave the inverted grinder over the food for a few seconds. The only problem is that eventually the largest peppercorns clog the intake & need to be taken out and and hand crushed.
Oh my giddy aunt, they look incredible! These are going on my Christmas menu....although I don't think I can wait that long so I'll definitely make them soon....you know....just to make sure they taste good, teehee, Lee :)
Love potatoes, and parm, add the right crispiness to it, we got life. On this yummy snack today. Thank you Chef Jack, spot on as always, man, I have to get on them knife skills, im slipping 🫣🤔😊❤ 5:51
Thanks Jack for saying 15 and 10 cranks worth on the black pepper out loud. Those of us who are hard of hearing greatly appreciate it! Can’t wait to try these!
Yes, being hard of hearing is very isolating. Very much appreciated when someone takes that extra step. But, have to say I so much Love the whispered 20 grinds thingie. Took a long time to get it. No complaints. Can't always do everything for everyone. Truly LOVE this channel.
Hey! You can prepare them up to the point they go in the oven. Coat them and dip them in the Parmesan and they can be placed in the fridge until you’re ready to cook
These turned out okay. The marinade was phenomenal and the potatoes were full of excellent flavor, but the parmesan didn't easily disengage from the parchment paper so I lost a bunch of cheese through that whole tedious process. I'll for sure make these again, but next time I'll try them upside down and maybe finish them under the broiler.
@@ChefJackOvens I used whatever parchment paper I had. I'm not really a parchment paper expert, so I can't say much more about it, but i've successfully used it for cooking other stuff before. I made a second batch of these just so I could reply to a RU-vid comment, which sounds insane when I say it out loud, but anyway... The second batch turned out better. I made half the batch upside down, which turned out ok but not as well as I'd hoped. The upside down ones overcooked a bit on top. The other ones that I made according to the original instructions turned out beautifully and came right off the paper with no poblem. So I still don't know why my first batch stuck, but my best guess is that I might not have let them rest long enough.
@@AugustDwight Same thing with the paper here. The potatoes turned out great but all the cheese was completely lost to the parchment paper. I think it was either the paper since by the end of cooking time it was all crumbly and darker on the edges or the resting time. I started plating mine in 5 minutes after they were cooked
I hope you do some videos from your cook book! bought the cook book but I would love to see some videos as well! PS - would love if you could sign it Jack (the one going to Oslo, Norway) :)
I’ve done one as a short so far. Will be doing more in the future though. Thank you so much for ordering a copy. It means a lot. Unfortunately right now, as I don’t have the stock I can’t sign them. I’ll have to sort out a book signing though and I’d love to come to Norway ☺️
@@ChefJackOvens thanks. I'm from Turkey and it's by far the most popular melting cheese here. We do have cheddar, mozzeralla and stuff like that in markets but they're expensive and most people like kashar better
