Easy To Make Home Fries | Chef Jean-Pierre

Well, hello there friends another fantastic video today home fries real simple stay tuned I'm gonna show you how to make the perfect one Remember thumbs up if you like the video subscribe to the channel and ring that bell home fries coming up right now We're gonna make it together Well, hello there friends. I told you one of my favorite vegetables is potatoes. I can live on potatoes So let's make some really simple today home fries the home fries and you can all make very simple I took baking potatoes had a whole potato just regular baking potato. You can go potato work Those are my favorite potato to make home fries, but you can make whatever you want. What I like to do is Poach them poach them in advance in water So then all we got to do is brown them at the last minute But I want them to stay firm on the outside So the best way to do this friends is to put some vinegar like a white wine vinegar vinegar apple cider vinegar I use a white balsamic vinegar The vinegar will slow down the breakdown the breakdown of the pectin and I keep them firm a little bit and remove some of the sugar so they won't caramelize so much so quick and So right now they're cooked. They stay firm. You see they're nice and firm You can't see but the trust might trust me they're firm they cooked and So you could eat them, but they're boring. So now we're gonna make them fun. All right, so we're gonna turn this This is this butter. I have a little bit of a mise en place. I'm gonna show you how I cut them You know, we gotta cut them fairly small. So they cook faster Okay, and you can cut them big you can I mean slices, but they just take longer All right I'm gonna saute them in olive oil if you're gonna saute them in butter you want to use a clarified butter Otherwise the butter will burn. So I got regular butter here We'll put some of that at the end because it's always nice little butter in there, right? I got some onion in there and I'm gonna saute it with a garlic olive oil. You have a garlic I'm gonna use a good olive oil. It's okay Fine. I got some bell peppers cut small so they cook really fast You could add a bunch of things to it, but we're gonna make it a bit simple We're just gonna do onion and garlic and parsley. Okay, that's all we're gonna do. So I got the oil going well, I don't have it going yet, but I'm gonna get it going and Just beautiful Roasted garlic olive oil use whatever olive oil makes you happy just to cut the potato in half What we're gonna do for instance, we're gonna cut them in half We're gonna cut it and and and then we're gonna cut them in half again Remember when you cut a potato doing the half is sometimes your knife is gonna stick to it But if you don't want a knife to stick to it as much when you cut a potato is to move the knife Okay, so moving and meaning Motion you see forward forward See forward you're moving the knife forward so that the knife doesn't stick if you move it forward You see forward or backward you can do it backward also But I find it easier to do a forward and then we got about the same size piece of potatoes You see real simple, right? So remember when you cut it in half, it's not always easy You may have to jiggle the knife like that when you do a big slices to move it forward When you do it this way, you see move it forward You see get rid of this over here and then you have about the same size potato you see Remember, I promise you I'm gonna do a video on how to cut and chop every vegetables. I promise I'm working on it I'm gonna release it soon. All right, so we have how to chop and dice every fruit and every vegetable It's gonna be a fun video. It's gonna take forever, but but you love it as a reference So when I say let's use nice red bell peppers or so or green doesn't matter the color really the same You'll know exactly how to do it. All you have to do is watch it once and then you'll know how to do it All right. So now We're gonna saute the onion first and get them to caramelize. We're gonna make sure the oil is hot. Usually you can feel it When it's hot if you're not sure put one of those Check it or or better yet get yourself your digital thermometer and check to make sure it's 365 degrees It's not quite there yet. The onion I diced it a normal way. I got the garlic Remember, we don't put on your and garlic at the same time Whenever you see somebody putting on your and garlic at the same time go to another more interesting channel All right. All right. So here we go. We're gonna saute this we're gonna get those guys lightly golden brown We don't want to get him to golden brown just a little bit. That's all we're looking for a Little bit of color because they're gonna continue cooking the whole time. We want to append to remain nice and hot So really simple now you can serve these for me they could be good for breakfast I love to put them next to a steak. I love to put them next to a chicken dish or anything home fries You guys know about home fries. You can make them anytime you want. The secret is to have your mise en place ready in advance It's a secret for every recipe place. Okay, really really simple. We're gonna wait for a second. Now the potatoes are very dry Okay, they are super super super dry So I I cut them I put them in water I rinse them a little bit just to clean the water and then I put them in cold water And then I bring the water to boil Okay put them in the cold water and Bring it to boil and that's how you cook the best potato Remember to put the vinegar in it and what you do basically when you put it in a pot You barely cover the pot with a water you don't need to put that much water with it and a couple of tablespoon of White wine vinegar or white vinegar or balsamic vinegar or apple cider vinegar also works Well, some don't and a salt and a salt also remember to put the salt now The water is gonna get a little acidic a little bit and that's okay Because those potato are gonna absorb a little bit of that acidic water which is really cool because now we're gonna put the butter in it and the acid of the Little acid of the potato is gonna be very happy to welcome the fat So, you know the fat and the acid they balance each other out. So that's why we're gonna have a wonderful potato Sometimes it's subliminal the thing we do that make a dish so special and a perfect balance of sweet and sour makes it really special All right. So look we're gonna go in there. We're gonna put a potato now There's no water in it at all. You see because we're dry and all we're gonna do at this point is saute them really nice we're gonna put salt and pepper and For this I like to use a coarse black pepper, but use whatever makes you happy that's how you potato and we're gonna wait at the end my friend to put the The garlic till the end so we don't burn the garlic since the the bell peppers are small. They're gonna Gently cook they're not gonna introduce too much moisture and since we have some olive oil So we're gonna continue cooking at the end. We will put a little bit of parsley a little bit of garlic And we're gonna have a set some beautiful home fries now the fact then they are parboiled friends The fact then they are parboiled They're gonna cook really fast. All I'm interested now is getting me some beautiful caramelization the Maillard reaction where we caramelize some Protein in here and we have some beautiful Caramelization in here. So that's what we're looking for this for if they were not cooking advance I would want to cover them for the first 5-10 minutes and then I would uncover them and finish them But it's much easier if you just take the time to boil them in advance All right So we're gonna wait for a second and then I'll come back in a few sec a few minutes my friends when those potatoes are gonna be beautiful golden brown and we'll finish them up with a little bit of garlic and A little bit of parsley. So we'll be back in a few minutes Okay, friends. Well, look at this. They look beautiful Smell good already, but wait until I put the garlic then they're really gonna smell right? So we're gonna put a little garlic in there. Remember we're gonna put at the end folks. Right? Yeah garlic is very fragile I know some chefs like to cook it and and and and brown it and everything That's their prerogative. They can do whatever they want. It's their show It's my show a little bit extra olive oil right there friends and now we're gonna We're gonna finish them up. I'm gonna get I'm gonna release that beautiful fragrance of garlic You see to me garlic is very delicate very fragrant. I do not like to bruise that fragrance That's why I put it at the end You get a lot more fragrance out of garlic if you wait and you put at the end my friends Okay, a little bit of parsley To really bring the whole thing alive and then what would make a really even better is a little butter friends Just a little bit of butter Just a little butter and mix all that up Right there my friends. Let me tell you. Oh Yeah You see the butter gives it a nice shape. Je ne sais quoi It gives it a beautiful shine beautiful and it's just Butter is everything. What can I tell you my friends? Some people say in my comment you have too much butter Move on to the next channel. There's plenty of it out there. There's no use butter. We love butter here in this channel Look at this my friends Gorgeous gorgeous gorgeous potato. Don't let them cook now anymore Don't let them cook anymore now friends Because we're gonna burn the garlic and this my friends Is a gorgeous beautiful Beautiful home fries Then we can put next to a steak we can put next to anything and voila Let me try one They make me forget the fork. I'm just gonna go haha. He's very hot. Hold on Because it's hot I don't want to burn myself this time I'm blowing on it. Okay. Oh It's still hot Not too hot. It's good. Mmm You know, I could have put a little more salt and pepper in there at the end, you know, I'm gonna do it friends I hope you enjoyed the video. Thanks for watching Remember subscribe to the channel if you're not already subscribed Thumbs up like the video and ring that Bell. Thank you for watching. We'll see you real soon again with another fantastic video. Thanks for watching