How to make Fondant Potatoes

What's good everybody and welcome back to my channel, Smokin' and Grillin' with me, A.B. Check it out. You done seen that thumbnail. I got a question for you. Is it fine dant or fine don? Let's get it. Look, not a whole lot of ingredients and these are the level ups, right? So right here, I'll start right here. Look, we got chicken stock. Now listen, you can use chicken stock, chicken broth, you can use beef broth, beef stock, and you can use vegetable stock or broth or however you guys have it. It doesn't make a difference. This right here is the flavor, right? So now we got garlic clove and of course, right here, we got the star, right? These are the potatoes. Gotta have that. And look, you know butter, garlic, and then the stock is going to bring that extra flavor, right? Now, you want to add something to it and really make it nice? That's right here. This is that rosemary. Now, if you guys have your own garden, hey, I would just suggest you start one. Just start growing this. Look, the aromatics that you get from this and the flavor you get, it's just outstanding. This is fresh from my garden. Now, let's go ahead and talk about these right here. Look, this is branch and vine. I'll put it right here so you guys can see. That's what the front of their bottle look like. And this is right here. This is the garlic, garlic infused, right? These right here are the level up. This is like when you go out to places like Dwayne's out here in Riverside or something like that, those high-end restaurants. Look, this is what they serve in you and you want to know why when you made it, it didn't quite have that, you know, taste to it. It's these type of products and this is what they do and this is how they can charge you $100 for a main course. Now, we want to talk about the salt. I can use regular kosher salt and if you guys don't have none of these products, you can. But look, I just want to show these and I keep showing them. And listen, I got to tell you these, I'm not sponsored by them or nothing like that, but you see this right here? That's that Outerwood, you know, smoked, you know, sea salt. These right here are the level ups. I just want to tell you guys and give you guys options so you guys can know and these products are not that, you know, that expensive. And what it does is when you make this, you know, you do it for dinner, look, somebody's going to smile and they're probably going to say, hey, you didn't make this. You ordered this. Hey, super easy. I don't want to over-talk it. Let's cook it. Now we're going to go ahead and prep the potatoes, right? Super easy. I'm going to go ahead and take my petty knife. Hey, look, I love this. Some of you guys might use a paring knife. You know what I mean? Petty is just like about a one inch longer, you know what I mean? But I like this. Love the handle, the balance. Hey, and don't forget, it's got my signature on there. So anyway, look, I'm going to do this old school. I'm going to take this. This is just the way I was taught. So I can do this. You guys can use a potato peeler. You know, you can do whatever. But if we're going to keep it old school, I guess I should do this then. Look, check this out, y'all. Hey, let's get down like grandma used to do. Get your bag. Only thing to change is, remember when grandma used to do it, we had a paper bag, but we'll do it just like this. So what I'm going to do is I'm going to peel these, get these going, right? Once I got them peeled, if you guys got a vegetable peeler, go ahead and just use that. You know what I mean? But let me go ahead and get these done and I'm going to show you guys the next step. What I didn't say is, look, you want to get yourself a bowl, put some water in there because we all know that if we don't do that, our potatoes are going to turn brown, right? So I got them in there. Look, went old school. Makes for an easy cleanup. Those in the bag. Now, let me just set this over here like this. Now before I cut these and show you guys that, look, we're going to go ahead and get a fire underneath the bottom of here, right? So turn this on. I'm going to put it on like a medium high heat. That's good right there. We're going to start putting heat in our skillet. Now let me give you guys a pro tip. Anytime you're using one of these skillets, you can always put these in the oven, you know, and get it preheated. That way you get an even heat. But right now I'm going to put it like this. We'll let the heat start on the bottom, let it spread all the way throughout the cast iron, right? So now I told you guys I'm going to be using my garlic infuse. So let's go ahead and just put some of this in here like this. I'm going to put about four tablespoons. You just want to get this going because what we want this to do is get nice and hot. When we cut these potatoes and put it in there, we want to put a sear on the bottom of it to ask what's going to make it fire, right? You guys know, same thing doing a, uh, there's no different than us doing like a Smash Burger. It's the crust, all of that, that brings the flavor. Now we bring in our, uh, cast iron skillet up to temp, right? This is what I'm going to do. I'm going to go ahead and take my potatoes, right? I'm going to go ahead and just use, I got a paper towel right here. Just dry it off so it's not slippery. Now we want to cut these so we want to get a base. I'm going to go ahead and grab my chef knife, right? So we want you to stand up this way. So look, I'm going to go ahead and just cut this down like this, right? Set that off to the side. And look, that's how it's going to be. I'm going to do the same thing over here on the top, right? It'll stand up like that. Now it's up to you. We can trim these and get these all super pretty. You know what I mean? You can always, you know, come down like this a little bit, you know what I mean? Just to get whatever you're trying to do. If you're trying to show out and I was doing a dinner, let's say you guys called me and you said, Hey, AB, come to a cook dinner for my family. This is probably what I would do. You don't have to do that. Just rounding it off a little bit, right? Now we want to make these about two inches. For me, I'm going to go ahead and just cut this straight down the middle, like you see right here, like this, cut that down. And I'm liking what I see right there. For me, I'm going to take these off, put those back inside, and I'm going to do the rest of them. Meanwhile, this cast iron skillet right here is coming up to temp. I got them all cut. I'll pull them out right now. You can see, I put them back in the water because again, we don't want them to get, you know, get brown, right? So what I'm doing is I'm just patting them dry and I'm putting them down. I know they're not all the same size as far as the outside diameter, but the thickness, they're about the same. Right? We're just doing like this. Once we get all of these done, the oil is looking about right. I'm starting to see it smoke just a little bit. It's telling me to hurry up and it's time to go ahead and put these in. You see, I got them all lined out right here like that, right? This right here is just starting to smoke. I like that. So what I'm going to do is I'm going to go ahead and just start putting these down like this. Right? You want to make sure that you got them completely dry. I just saw a little splash that's telling me that it got a little water in the inside, you know, on the iron. We'll just put them down like this. Look at that, folks. On this cast iron, that's got to be giving you guys a visual. What we want to do is we just want it to get nice and like get a nice little sear on the bottom and form a crust. I'm going to let you guys enjoy that eye candy right there. Look, whenever you're forming a crust, you don't want to keep checking on it, right? So I set a timer. I told you guys four to seven minutes. I set a timer for five minutes, right? I don't know if you guys can see, but if you look down the bottom, I can see where they're starting to turn, you know, turn brown. So if I push it like this and it moves a little bit, that tells me it is, you know, it's a nice release on it. So now I'll take a look at it like this. You see that right there? That's what we want to have, right? So I'm going to go ahead and just turn this one over, right? And then we'll do the same with the rest of these. Look at that right there. That's good. This one right here, I'm going to go ahead and just let it stay on just a little longer. That's the unevenness of when I cut it. They've been on for about four minutes, right? Now we're going to go ahead and add that butter to it because look, we want to do, hey, we're going to act like we're doing a steak. We're just going to add these in just like this. Tell me what you think. I know you know where we're going with it. Now it's time to go ahead and add that garlic. So I'm going to take the garlic clove like that. Take your knife, your chef knife, I just crack it like that just to give it a start. Then I just go ahead and add it just like you see. So now it's time for that fresh rosemary. I'm going to just go ahead and put something in like this, right? You guys know what I was talking about. What are we doing? It's just like making a steak. Move that over. You can see everything is done. Let me go ahead and get my pan. Look at that right there. If that ain't no thumbnail right now, folks, I don't know what is. So I'm going to move these up like this. You want to tilt it. You just want to take a little bit and we're just going to start basting the potatoes just like this. Just as it finishes cooking, you know what I mean? Just look at all of the flavors. You know what I mean? We started with the garlic. We got the rosemary, all of that. Remember, when you're cooking, it's about layers of flavor. Oh yeah. Hey, you know what I just thought of, folks? I need to bottle this up and put this in the stores and sell it as an infused, my own concoction, huh? I done already removed my fire, right? Now it's time to go ahead and put this chicken stock or chicken broth inside, right? Remember, this is another layer of flavor. Now look, this is the key. You see these potatoes right here? We just want to cover it up maybe about a quarter of an inch, right? You know, like a quarter of the thickness, right? So I'll just pour this in here like this and then I'm watching it, you know, because we're going in the oven. If I haven't said that already, we just keep going like that, that right there is good, you know? Now listen, don't forget the whole complete ingredient list is down in the description box below. You know what? It's super easy. And then another thing is depending on the size and the way you cut them is to tell you how much you want to put in there. You really don't have to measure it. Just you want to get it like anywhere like a third, all the way up to almost like a half, but I think a third of the way would be good. Now, you want to put this in the oven at 425 degrees. You know what I mean? We're going to put it in there for about 25 to 30 minutes. We're going to use the toothpick just to check to see when they're done. Outside of that, super easy. I'm just waiting for it to come up to temp and then we'll be back. I want you guys to take a look. Let me go ahead and hit this light. I'm going to open this up. Obviously, my timer's done. I'm going to pull this out like this. Look, they got nice while it was in there. Those right there are going to be on fire. Nice and soft on the inside. You can see this right here. You can see the color. I'm going to go ahead and just hit it with a little bit of that butter and that olive oil. Now, we're going to go ahead and do the plating. I'm going to go ahead and just take them like this. I've already checked them with a toothpick. I'll just go ahead and just stage them like this. I want you guys to tell me what you guys think down in the comment section below. You should be able to taste these with your mind already. Remember, we put nothing but layers and layers of flavor on these. Now, you guys can see. Look, I put them on a white plate, put a little rosemary around it just to decorate it, bring some green, make it pop. You see this one right here? It got my name on it. Look, I'm going to go ahead and just push that. You can see just how easy it went in the inside. Look, it's got a ... I don't know if you guys can hear that, but it's crispy on the top. Now, we're just going to go ahead and just cut this like this. You can see that the inside is nice and soft. I can barely talk, folks. Look, you see that right there? Look at that right there. Ooh wee. I'll just push through. Now, it's time for me to do my thing. Ooh, it's hot. I don't know if you guys could hear it, but you can hear it once I bit through it. Crunchy exterior. Ooh, my goodness. This is where it don't get fair to you guys because you guys get a chance to see me eat. Look, I done cut me another one. I'm going to go ahead and do this. Now, don't forget, these are potatoes, right? I talked about using this Alderwood smoked sea salt. This right here, I'll show you by branch and vine. I got to do this. You got to do it your own way, but I'm going to just sprinkle a little bit on here. This is really what I do if I want to level it up. It only takes a little bit. You know what I mean? I got it on there. You guys can see it. Look at that right there. Right? I'm going to go ahead and just eat some of this right now. I want you guys to try this. Do it this way. Make these potatoes like this. Look, the crunch, the whole thing about putting the crust on there, the infused olive oil, the rosemary, and this right here, I ain't going to lie to you folks. A lot of times I tell you, you can use regular sea salt. If that's what you have, use it. Right now, this right here is a front runner for me as opposed to just using the bacon sea salt. That's how good this is right here. Hey, hands down. I don't know what else to tell you. Get some, you don't like it, tell me, and then we go from there. We're going to have a debate. I don't know. This right here is my number one. Hey, number one sea salt. That's it right there. Hey, bro, you know you're supposed to wipe your own mouth. Hey, but you know what? The mascot, he getting his in too. Hey, look, that's how good this is. Hey, but all jokes aside, hey, just to be really, really serious with it, this right here is fire. Super simple. It's inexpensive. You know what you guys can make this? Anybody can make it because we all got potatoes, right? You got to try it, and I want you guys to come back and let me know down in the comment section below what you think about it. Tell me about the level ups. A lot of you guys have been going out here buying some of these products, and I really don't get behind a whole lot of products, but right now, that Branch and Vine, that Sweet Smokey Joe, those are my go-tos right there. Hey, so with that being said, look, let me just say this. Hey, listen, thank you for watching this video. Don't forget to like, hit that subscribe button, and tell everybody out there, listen, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said, there's people behind this camera, and they ready to eat, so I'm out. Peace.