infinitely brilliant look at all these
different variations so many to choose
from so many recipes so I’m gonna give
you five fantastic recipes to celebrate
potatoes starting off with the one and
only Bart’s fish tails who’s gonna give
you his very own homemade fish and chips
okay so let’s kick up so now I start
peeling my potatoes and I’m using Maris
Piper cut them in 1 centimeter
chips and I will boil it for around 5
minutes they cool down so add this to
the boil so now I’m going to flour the
fish why because if you use flour around
your fish the batter will more easily
stick to the fish so the oil is around
185 190 degrees you get rid of the
excess better slowly add it to the hot
oil the deep frying will take you right
for five minutes until you’re better
became golden brown and caramelized so
as soon as I have to fish out I bring
back the chips in it because I have only
one stove look at this this is how you
want to have your your really nice piece
of fish great so this is the last step
that chips are ready golden-brown local
Maldon sea salt crunchy crunchy sole
pieces on top of it golden brown we have
our homemade chips and mushy piece I’m
going to serve some mould vinegar all my
chips next up guys I’m gonna show you
how to make some amazing Hasselback
potatoes not just for Christmas they’re
great for any time of the year today I
am brave enough to have two helpers my
little boy buddy okay this is petal I am
gonna get two of my beautiful spoons I’m
gonna place the potato in between the
gap to stop the knife going all the way
through so I’m gonna make little slices
every half a centimeter so you can see
what we’ve done here is create kind of
like a crazy little open texture guys do
you know what herb this is
time good lad I’m going to put a pinch
of salt in here you want to add some oil
to this create a mush for daddy look at
the color guys look at the color and of
course they’re absorbing and taking on
all of that beautiful flavor so I’m
gonna pop this in the oven we’re gonna
take some leftover bread brown or white
hazelnuts is the nut of choice I’m gonna
pop these in the oven and you can see
how the skins on the hazelnuts have just
kind of come off and they’ve toasted I’m
gonna use a little brush thyme olive oil
Hasselback potatoes take this tray and
just pour it and then we’re gonna put
some cheese in there sprinkle this on
top I’m gonna put this back in the oven
this is what you’re getting guys super
crispy and then on the inside super soft
next up we’re gonna be celebrating
potato salad cooked by the one and only
Gennaro Contaldo it’s a via got some
fantastic believe that I just boiled it
you need about five potato for the
persons again you having red onions
little salt little bread wine vinegar is
it a potato
are you cut me in wench then I said I
work wench yeah drew so crushed I passed
grace a lot of the extra virgin olive
oil oregano talks fantastic onions put
them inside
everything goes in inside the dish
love y’all okay guys next up no mucking
around we’re talking about one of the
most beautiful gastronomic delights on
the planet
the perfect roast potatoes I’m gonna
give you the technique and the recipe
three ways come on I’ve got them
parboiling in here in tray number one
olive oil we’re gonna move on butter and
olive oil goose fat three or four
tablespoons in there a little secret
ingredient that I do a swig tablespoon
of red wine vinegar so let’s go to the
olive oil here getting some lovely
rosemary and of course best friends with
garlic it’s the olive oil and butter
sage is a classic beautiful beautiful
fragrant herb and then we’ve got coming
to you just the zest last but not least
goose fat just go brave on bay leaves
and then go in with some thyme some salt
and pepper
look what I’m do it look what I’m doing
whoo so we’re gonna go in while they’re
hot just mix up all of these so I’m
gonna cook these in an oven over the
period of about 50 minutes take the tray
out the oven after 40 minutes place the
potato masher on top and then just let
it pop and then create a flatter surface
area on the bottom and the top there is
crispy perfection in the house goose fat
potatoes the butter potatoes with the
Clementine the rosemary garlic and olive
oil are crispy and fluffy yeah baby
next up I’m gonna hand over to the one
and only Omar who’s gonna show you a
truly wonderful Spanish dish big enough
potatoes and chorizo I keep telling him
it’s better in paella but he won’t
listen I have here my 10 I got on a low
heat and with a good drizzle of olive
oil and thinly slice 5 garlic cloves
thinly sliced this couple of onions 2
peppers I’m going to start chopping this
semi karate chop chop 2 tomatoes this is
how the perfect point to other chorizo
one dry chilli a couple of bay leaves
sweet Pimentel a generous teaspoon I’m
going to start chopping the potatoes so
now it’s time to add a few fresh thyme
leaves a few drops of being a guy who
liters of water approximately and a good
pinch of salt leave it here for 30
minutes until it’s ready
and this is ready a bit of lovely bread
to go with it let’s give it a try hmm so
there you go guys five amazing ways to
celebrate the beautiful world of potato [Music]