- 2 months ago
Ever wondered how potatoes are enjoyed around the world? Epicurious brings together 10 chefs from 10 different countries to showcase their unique transformations of this vegetable. From Turkish Kumpir to classic American mashed potatoes, discover how cultures around the world transform a simple vegetable into something mouthwatering.
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00:00You are about to see 10 different chefs from 10 different countries making potatoes.
00:06Today we're going to be making aloo sabzi. It literally means a stir-fry of potatoes
00:17cooked in the most Indian way. It is had at every Indian household and every Indian household makes
00:24it differently. India is the second largest producer of potatoes in the world. The first
00:28thing we need to do is just peel the potatoes. It's nice to take the skin off because you
00:33get this really nice crispy potato. We're using Idaho's or Russets predominantly because these
00:39are the only kinds you get back home. Till I came here to the US I didn't even know there
00:43were different kinds of potatoes that you could use. And what I'm going for is small and even
00:49dice. I have a pan that's on medium to high heat. I have the oil heating up. I'm going to
00:55add some green slit chilies. I have curry leaves. Add my salt to the oil. You go in straight
01:00with your potatoes. Give it a quick stir. So it's time to be a little skillful. Drain
01:05that excess oil and you go in straight with your spice mix. Add a spoon of it. You want
01:09those spices to get really nice and crispy on the potatoes. I'm going to turn off the flame.
01:13I'm going to finish this off with a lot of cilantro. And I think that was the quickest potato
01:18preparation I know. And it's also the tastiest one I know. It's called aloo sabzi. And sabzi
01:24means vegetable. And a sabzi back home is traditionally always had inside of bread. I tear up the roti
01:29which has ghee on it. That's the only way to eat it. Smash some of those crispy potatoes onto
01:34the chapati and that's it. Perfectly seasoned, crispy, tangy. This will always be a banger.
01:42The potato dish I'm about to make is called korokke. Potato crickets with ground meat and some vegetables
01:49and fry it. My hometown from Hokkaido is known for lamb, onions, and potatoes. So this potato I'm
01:56using right now is a May Queen. It is lesser crumbly potatoes and it's perfect for crickets. It's got
02:03the silky, creamier texture. Skin's thin. It's just beautiful. I'm proud to hold this potato right now.
02:08So I'm going to cook potato for about 40 minutes to make sure it's nice and soft. Peel off the skin.
02:13I just need to mash it. Now our potatoes are cooked. The meat and vegetables are cooked as well and
02:19both cool down. Now it's time to combine and form the shape. The ground meat that I have here is 50-50
02:25beef and pork combined together with some onions and carrots. I'm pressing pretty firm so that it
02:33doesn't crumble while I'm frying it. Although if you use May Queen, you don't have to worry about that.
02:37There's no binding components needed. The shaving is done. I'm about to batter this crickets.
02:43What I have is flour, eggs, and fresh panko, as well as salt and pepper. Now it's time to fry.
02:49You don't really have to look into precise time. As long as the internal temperature is hot enough,
02:55it's good to go because everything is fully cooked. Here we have potato crickets made with the May Queen.
03:01It's a vegetable-based demi-glace sauce. The Proud Potato from Hokkaido.
03:09This crickets potato texture is marvelous. I'm going to make roasted potatoes. You want to use a yellow
03:16flesh potatoes. Roasted potatoes usually use it for lunch, use it for dinner. First step, we want to make sure to peel everything.
03:25And then after that, we want to put in the water so it doesn't change the color of the potato. It's not going to get oxidized.
03:32If you can see, the water is already changing color and that's like the starch of the potatoes.
03:37I'm just going to cut it. I'm going to do some big chunks of potatoes. We have a boiling pot of water. Make sure to have a good amount of salt.
03:47And we're going to blanch our potatoes because we want to create a little bit of moisture inside so that when we're going to put it in the oven,
03:56we're going to have crusty outside and then in the inside is going to be still tender and delicious.
04:01So you see it's tender because it's coming out a little bit. It means that now it's ready. Potato are blanched.
04:07We let it actually cool down a little bit. And now is the fun part. So we're just going to season it.
04:12Some salt, crushed garlic. This is my grandma's secret. It was actually cloves.
04:17We're going to put some of it inside of the garlic so we don't loosen it inside of the potatoes.
04:23So we want it to be like a flavorful olive oil. And we want to keep the rosemary and the thyme to like more bigger pieces.
04:32So when it's roasted, we don't want to have it like burning.
04:36It needs to be plenty of sage in these roasted potatoes.
04:41This one we're just going to pop in the oven. It's been 20 to 25 minutes.
04:46Now I'm just going to pull it out and I'm going to add my few secret ingredients.
04:52So we have some parmigiano cheese. This is some breadcrumbs. Then our butter.
04:58And now we are ready to put it back in the oven. It has been 10 minutes. Now our potatoes are ready.
05:04Let's taste them. This is actually the smaller one when they have this little edge and crispiness.
05:10So it's crispy outside because of the oil and everything. But inside, because we blanched at first, it's just so tender and flavorful and delicious.
05:25I am making a Chinese stir-fried potato dish. I'm going to show you a Sichuan style.
05:31This potato has a slightly crunchy texture, a refreshing taste from vinegar, and a kick from the peppers.
05:39A lot of people like golden or waxy potatoes because they're less starchy.
05:45I use a russet all the time because they do have a slightly starchiness.
05:50But to me, they're soft and also still provides a little bit crunch.
05:54Make sure that you cut the potatoes thin and uniform so they can be cooked evenly.
06:00And then you can cut them slowly and to create like uniform shredded pieces.
06:07And then just add them to a bowl of water.
06:11Rinsing the starch off will make this dish more clear.
06:15And then when you stir fry them, it doesn't get really sticky and gooey.
06:20It'll be very refreshing and crunchy.
06:22Add the garlic and then the peppercorns and the peppers.
06:26When you can smell the fragrance, you're going to add the potatoes.
06:29When the potato gets slightly translucent, you're going to add the pepper and the scallions.
06:35The seasonings are very simple.
06:37Salt, sugar, soy sauce, and then vinegar in the end.
06:41When it's done, the potatoes are becoming really soft and almost see-through.
06:46And all the vegetables are wilted and you can smell everything.
06:50I want to show you the texture.
06:51You can see like the potatoes are very soft and slightly springy.
06:58Yep, it's still very crunchy, but definitely cooked and very soft.
07:04Today we make ratin dauphinois.
07:06It's a dish we usually prepare and consume like in a fall, winter.
07:12Potatoes are really, really common in France.
07:14We eat potatoes all the time.
07:16Today I'm going to use a pecan potato.
07:18We're going to slice with a mandolin.
07:20You've got to be careful with your finger.
07:22That's very sharp.
07:23I already peeled my potatoes.
07:24I keep them in the water this way.
07:26It doesn't turn black.
07:28Now we're going to add the milk.
07:30We add a bit of sharp garlic.
07:32A couple of bear leaves.
07:33And some fresh thyme.
07:35We're going to add cracked black pepper.
07:38Fresh nutmeg.
07:39And we're going to add a little bit of cayenne.
07:41Shake your potatoes.
07:43They're still firm, but the knife goes through in.
07:46So that's perfect.
07:47We're going to transfer potatoes to an oven dish.
07:50I butter the bottom of the dish to make sure that it's not going to attach to the bottom.
07:56But also for the flavor, we never have too much butter in any dish.
08:00I use a mix of sweet cheese and Conte cheese.
08:04I like the balance of those two cheese.
08:06It gives you a little bit creaminess and also a little bit of sharpiness.
08:10You cover it.
08:11Now you can put it in the oven.
08:15You want a nice gold crust on the top.
08:18And voila.
08:19Our gratin is ready.
08:21And now we want to plate it.
08:24The flavor is good.
08:25It's just a very beautiful balance.
08:28I am going to cook Hasselback's potato.
08:32One of the greatest invention ever.
08:36In the 1950s, there were an intern at a very luxury Swedish restaurant called Hasselbacken.
08:44He wanted to speed up the process of baked potatoes.
08:49And he did that by cutting through it so it was going to cook faster.
08:55Which it does, but the end result is completely different.
09:00So here we have a bowl of Yukon Gold potatoes.
09:05And they come in various sizes.
09:07And the most challenging here task is not to cut it all through.
09:12So if you have a couple of chopsticks around, use those.
09:16And you put the potato in between the chopsticks.
09:22Then you just cut like this.
09:24Straight down.
09:25As thin as possible.
09:28If you cut through, it's not a Hasselback.
09:30Then it's sliced potato.
09:32We brush them a little bit with oil.
09:35We do some black pepper.
09:37Salt.
09:38And the butter we are going to baste the potatoes.
09:42These are ready to go into the oven.
09:44We cook them for 10-15 minutes.
09:46Then we baste them with a little bit more butter.
09:49And keep doing that for every 10-15 minutes.
09:53The moment is here.
09:55I'm going to finish them off with a little bit more salt.
09:58I love freshly grind black peppers.
10:00I use herbs.
10:01We are going to top them with a little bit of sour cream.
10:08And some caviar.
10:11It's time to try the Hasselback potato.
10:14And as you can see, maybe here, they are crispy on the top and soft in the middle.
10:20And I start in the middle.
10:23Just pop them in your mouth.
10:26Two thumbs up.
10:28I'm going to make you kumpir, which is a street food in Turkey.
10:32It's baked potatoes, garnished with all kinds of different stuff.
10:35It's kind of a fast food, and it's delicious.
10:37I am using Idaho potatoes, but you can use any potato with a little thicker skin.
10:42We use the skin kind of as a plate to make the dish and also serve the dish.
10:46So you want that skin to be a little thicker.
10:49This dish actually comes from Eastern Europe, the former Yugoslavia.
10:52It came to Turkey, probably with immigrants in the middle of 20th century.
10:58And of course, it changed form, and it became a street food as we know it now.
11:03First, we have to bake the potatoes, guys.
11:06Just, you have to rinse this real well.
11:08We're just going to bake it in our convection oven.
11:10With no seasoning. Dry.
11:11These took about 90 minutes to bake.
11:13I'm going to open this up and mash it with a fork.
11:16It's really mashing a potato in its skin.
11:19To season this with salt and butter.
11:21Some of the best melting cheese in the world.
11:23I picked a few garnishes for us today.
11:25First thing, of course, hot dog.
11:27My favorite thing too.
11:28I always saw the guys doing this while holding the potato in their hands.
11:32And they just go .
11:34I'm not going to be able to do it like that, I think.
11:36But I'm going to slice it kind of bite size.
11:39A little corn.
11:40A little carrots.
11:41Just fresh olives.
11:43Pickles.
11:44If you like spicy, guys, this is pickled spicy chilies.
11:47Very common in Turkey.
11:48Finally, some mayo and ketchup.
11:51And this is about it.
11:52It's pretty fluffy.
11:53Don't forget to eat the skin.
11:56I nailed it.
11:57To all the people that does this for a living, I made you proud today.
12:03I am making mashed potatoes.
12:06What I look for in a great mashed potato is texture.
12:09You want it to have this like creamy, delicious, smooth texture.
12:13We have lots of options for the potato.
12:16You've got tricolor potatoes.
12:19Purple, white, red.
12:20The baking, the russet.
12:21All of them.
12:22Yukon.
12:23And you've got these tiny little creamers, which they give themselves a label.
12:27And it's just like, this one cooks a little bit faster.
12:29Here, there's no cutting.
12:31You're just going to clean them and carefully, be careful, pour them into our rolling, boiled water.
12:39Add just a pinch of salt because it's going to give the potato some flavor.
12:44And they're going to cook in about 10, 15 minutes.
12:46Now that the water is resting, you'll check your potatoes.
12:49And if you take it and you just separate it, you know it's done.
12:55And it's good.
12:56We just drained the potatoes, took all the water off.
12:58We're turning it back to the pot.
13:00I want to take my cream and at the same time, we're going to pour it all over and mash.
13:05I like to keep the skin on in my mashed potatoes and even in my potato salad because I'm a texture person.
13:11Now we can add our seasoning.
13:13Two little pinches of salt.
13:15I'm going to take some pepper.
13:17You got to do that little grandma hit.
13:19I think this is the perfect consistency for a mashed potato.
13:23I want to make sure that I add in my sour cream because that is going to make it nice and luscious.
13:28You want to have a little bit of bubble for your butter.
13:31Oh my God.
13:33I'm getting happy because I'm feeling love.
13:36Isn't that delicious looking?
13:40Yes.
13:41The mashed potato has the right balance of flavor, but then the skin is what brings it all home for me.
13:48We are going to be making Makouda.
13:52Makouda is a street food from Algeria.
13:56You can also find it in Morocco, Tunisia.
13:58We all have a different way of making it.
14:01It's a fried potato that we mix in with spices and it's served in bread with some harissa.
14:09We are using the Yukon potato.
14:11It's like a classic basic potato that you can find anywhere.
14:14And it's actually one of the cheapest ones.
14:16Our Yukon potatoes are already cooked and we just got to move on to peeling the potatoes and start mashing them.
14:24You can see how easy it is to peel the skin off after they've been boiled.
14:28We're just going to start smashing them.
14:30So I like to add salt first, some onion, and then do a little garlic.
14:36I'm adding the laughing cow cheese.
14:38It helps the potato to make more creamy.
14:41I'm adding the egg to make the whole connection together.
14:45I'm done mixing all this.
14:47I'm prepping the Makouda and adding some flour into the mix so they can be fried and nice and crispy.
14:56We are ready to fry those Makouda.
14:59We did boil the potatoes so they're already cooked so you don't need to deep fry them too long either.
15:06As you can see they're really nice and golden.
15:08We are ready with Makouda which looks great.
15:12I like to serve it with some harissa.
15:14Labneh on the side with some lemon and herbs.
15:17I don't know if you guys are ready but I am.
15:20The potatoes are so soft and comforting.
15:24This dish is a stew.
15:26It's called Dingich Wat in Ethiopia.
15:29During fasting season we eat a lot of vegetables, legumes, and potatoes.
15:34So I'm using a chef's potato.
15:36It's an all-purpose potato.
15:38Most dishes that we make in Ethiopia we always start with sauteing our onion, garlic.
15:44Any dish that has what in the name means it has berberi.
15:49It consists of 30 different spices.
15:51Every household makes it different.
15:53The base is dried red pepper and it has cardamom, cinnamon, cloves, garlic, dried garlic, dried ginger, cumin, so many different great spices.
16:03It's been about 20 minutes.
16:04The stew is ready.
16:05I have my chef's potato right here.
16:07I took the skin out, cubed it, and then I'm just going to throw these in this so that it's time.
16:13So that it takes all the flavor in.
16:15You want a cubed because you eat it with injera.
16:17Injera is a staple to Ethiopia.
16:19And you want to be able to grab one bite of the potatoes with the injera.
16:25I'm going to add kolarima cardamom.
16:28You see they're breaking so the potatoes are ready.
16:31The last step is going to be to add my spice.
16:35This is called mekalesha.
16:37It's an Ethiopian spice.
16:39It has nutmeg, cinnamon, cardamom.
16:42It's very cinnamony.
16:44I have my injera on the plate and then another roll on the side because the rolled injera is what I'm going to use to eat the potatoes.
16:52When you plate Ethiopian dishes, you don't just plate it directly on a plate.
16:57It always has to have injera underneath.
16:59The potatoes have been in the pot for about 30 minutes.
17:02So it's been really soaking in all the flavors.
17:08The potatoes are nice and mushy.
17:10It's super, super flavorful.
17:12Mmm.
17:13So good.
17:14This will always be a banger.
17:16It's really good.
17:17Very tender, very creamy.
17:19The way it should be.
17:21Mmm.
17:22So good.
17:23So good.
17:24You haven't eaten?
17:25Good.
17:26Buena,rir.
17:27Buena.
17:28Buen aperito.
17:29Buen aperito.
17:30Buen col체가.
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