Brian Lagerstrom | 5 Techniques to Instantly Upgrade Your Potatoes @BrianLagerstrom | Uploaded 2 weeks ago | Updated 5 minutes ago
Thanks to Trade Coffee for sponsoring. Get your first bag free when you subscribe at drinktrade.com/brian
▶️WATCH NEXT:
INSTANTLY UPGRADE YOUR RICE: youtu.be/lN2AxBto5fU?si=beLJ5C107-XFwOI1
PERFECT FRENCH FRIES: youtu.be/RRnut6oIyDQ?si=iGzg2bT6MQqFLsUP
🔪MY GEAR:
FINE MESH "POTATO" STRAINER: amzn.to/3BjcHRY
8" CHEFS KNIFE: shop.brianlagerstrom.com
MEAT/POTATO SMASHER: amzn.to/3ZCzToc
2qt SAUCE PAN: amzn.to/4gzZ8O1
8qt STOCK POT: amzn.to/3Bkfzhk
FOOD PROCESSOR: amzn.to/3jF5LT2
BLENDER: amzn.to/3Bjdfas
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
CAKE TESTER: amzn.to/4dmCtlJ
FAVORITE PEELER: amzn.to/2HTHeKq
DUTCH OVEN: 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
Thanks to Trade Coffee for sponsoring. Get your first bag free when you subscribe at drinktrade.com/brian
▶️WATCH NEXT:
INSTANTLY UPGRADE YOUR RICE: youtu.be/lN2AxBto5fU?si=beLJ5C107-XFwOI1
PERFECT FRENCH FRIES: youtu.be/RRnut6oIyDQ?si=iGzg2bT6MQqFLsUP
🔪MY GEAR:
FINE MESH "POTATO" STRAINER: amzn.to/3BjcHRY
8" CHEFS KNIFE: shop.brianlagerstrom.com
MEAT/POTATO SMASHER: amzn.to/3ZCzToc
2qt SAUCE PAN: amzn.to/4gzZ8O1
8qt STOCK POT: amzn.to/3Bkfzhk
FOOD PROCESSOR: amzn.to/3jF5LT2
BLENDER: amzn.to/3Bjdfas
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
CAKE TESTER: amzn.to/4dmCtlJ
FAVORITE PEELER: amzn.to/2HTHeKq
DUTCH OVEN: 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
