Amazing Potato Dishes You Have to Try! The Whole Family Loves!

Two fist-sized potatoes that rolled in from somewhere. Take off the dirty clothes. The potatoes had a nice shower. Cut it however you like. Cut.cut.Cut. Drop, drop, into the microwave bowl. Moisturize the potato skin~ 3 TBSP of water. Cook it in the microwave for 5.5 min (Adjust if needed.) Mix it in the middle of cooking to cook evenly. Check if it is cooked soft enough. If there’s any water left, remove it all to make it crispy when it fried. ½ tsp salt (adjust depending on how salty your cheese is. A little pepper & 1 tsp of oregano. Let everyone get along… 100g of cheddar cheese. Grate the cheese. It looks soft and fluffy. Like snow falling on the ground ❄️. 3-4 TBSP of corn starch (You can use the potato starch.) It makes the crunchy sound like the real snow. You can find more potato recipes by clicking the link on the right. All mixed. Parchment paper. Put the potatoes on it and cover it with the parchment paper. Make it flat using the rolling pin. Roll it out to about 0.5 cm thick—not too thin. I was thinking about what shape to cut them into,. I’ll cut them into popcorn-sized squares. You may cut them bigger or longer if you like. I’ll fry them, but the oven works too. For oven-baked potatoes, check out the video via the link on the right. Our precious leftovers. Look how many we’ve got! Cut into equal squares. Medium-low heat. Enough cooking oil. Put the potatoes into the pre-heated oil. Turn it over when it turns golden brown. Once both sides are golden brown, rescue them from the oil. Place on a strainer lined with kitchen paper to drain the oil. I need more. Busy hands at work. Delicious smell. Crispy, tasty, cute cheese potato popcorn. Perfect for munching while watching Netflix or Disney+. WoOow! Crispy on the outside, soft on the inside! I’ll munch happily while watching OTT! Any fun OTT recommendations? Not a chicken, But potatoes! Today’s dish is the world’s best crispy, delicious fried potatoes. One potato, naked. Cut into half-moon slices. Soak potatoes in water for 10-15 min to remove the starch. Not a single drop of moisture allowed, here for the crispiness. Wait your turn on the mesh tray. 200g of all-purpose flour. 50g of corn starch for the extra crispiness. 1tsp of baking powder, 1tsp of garlic powder, 1tsp of paprika powder. 2/3 tsp of salt (Adjust as you like). A little pepper. Split it 45:55. Take out 45%… (Math class ?) This part transforms into the wet batter. 120ml of water. Add gradually checking the thickness. If needed, you can add dry mix or water. 1/2 tsp of chili powder (Adjust.) The consistency is slightly runny. Pour enough cooking oil. Nothing left? Phew~~Found a new bottle. Medium heat (Control the heat so the coating won’t burn.) Coat potatoes in wet batter. Then cover with dry mix. Put it in the pre-heated oil. Coat the potato with enough wet batter. When the wet batter meets the dry mix, it creates crispy ripples. I applied the KFC-style crispy coating to the potatoes. It tastes out of this world. Super crispy! You can use this coating for other ingredients. For watery ingredients, reduce water in the wet batter. Don’t touch until it crisps up. Patience. Then fry each side until golden brown. Drain on paper towel and mesh tray. It is super crispy on the outside and soft on the inside. To maximize the crispiness, make sure to put it in the pre-heated oil. Wow! It looks super crispy and yummy. Smells so delicious~ drooling already. The crispiest, most delicious fries ever. You’ve gotta try this. Seriously. Perfectly seasoned crust. You don’t need sauce. An extra-crispy, savory shell and soft potato are a fantastic combination. [Bloopers] “When will I be able to do well?” Forgot to hit record when adding garlic powder… Hide it with the flour. Problem solved. Again ... ... 500g of Potatoes. Cut. Add water until the potatoes are covered. Boil. Instead of boiling it, you can cook it in the microwave. Add 60 ml of water. Whether you boil or microwave, just cook the potatoes until soft. It is soft enough. 1/2 tsp of salt. Pepper. Mash until smooth with no lumps. 4TBSP of Corn starch. Adjust the amount of cornstarch so it’s not too dry or too watery. It is just perfect! Scoop about 1 tablespoon (around 20 g) and shape it into a long stick. Sesame seeds to give a rich, nutty taste. Coat the potato stick with sesame seeds. There’s no binder. Coat them with sesame seeds right away to help them hold. Crispy potatoes meet nutty sesame—so delicious. Gently roll the potato sticks in the sesame seeds and coat them. I used one hand so I wouldn’t block the view with my giant hands. You can use two hands like this. Enough cooking oil. Medium low heat. After checking if the oil is pre-heated well,. Put the potatoes sticks in the cooking oil. Heavy like my body at first, the potato sticks slowly get lighter and float up. They’ve become light as a feather~. (wish I could be that light too.) To keep them crispy, place them on a mesh basket lined with paper towels. Crispy and nutty smell! Mouth watering! Remove the fallen sesame seeds so they don’t burn. Carefully add the potato sticks to the oil to avoid splattering. Getting even tastier and crispier! Crispy! Crispy! Sesame potato sticks are done! Every single sesame seed on it is crispy and nutty. 100× Crispier & Nuttier than Regular Fries! Delicious with ketchup or even on its own. [Bloopers] Sesame seeds went out of line... ... Cut 2 potatoes. You may boil or steam it to cook. I will simply cook them in the microwave. Add 3 TBSP of water. Microwave it for 5.5-7 min. Mix it in the middle of cooking to cook evenly. Check if they’re soft. If there’s any water left, drain it. 1/2 tsp of Salt (Adjust if needed). A little ground black pepper. Crush...smash...mash... 1/2-1 Onion. Medium-low heat. Add a little cooking oil. Stir-fry the onion. A little salt. Cook until it turns golden brown. They add a deep, rich flavor to the potatoes. Delicious onion shrank so much :( I should’ve added a whole one. Dancing parsley. ...Cleaning...parsley??? Chop as much as you like and add it in. 1/2 tsp of Oregano. 2TBSP of corn starch. I will add some mozzarella. Wait, is this a rock?? It won’t shred. I froze it… 😭. Luckily, I found some pre-shredded mozzarella in the freezer! Phew~. Get along, everyone~. You can use another type of cheese and vegetables. The potato is ready! Low heat. A little cooking oil. Add a piece of butter. Put the potato mixture and spread it out evenly. Smooth out the wrinkles on its face and define the contours (Me too!! 😭.) Place the parchment paper on a flat plate. (You can use butter instead.) Cover the pan with the plate and flip the potato pancake over. Flip the potato pancake...over...????? The potato pancake & the pan become close friends. Hard to separate them. I separate the edges of potato pancake with a spatula and tried again. Add a little butter for extra flavor. Put the flipped potato pancake on. Touch up the facial contours again. It smells like buttery potatoes and moves easily. It means it’s done. Crispy on the outside, soft on the inside! Pan-fried onion bring a deep, rich flavor to the soft potatoes. Cheese onion potato pancake. It is thin and it is tastier. Must try! Thank you for watching the video!!