Country Fried Potatoes and Onions on the Griddle
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- čas přidán 22. 01. 2022
- Country fried potatoes on the griddle are an easy side dish to make on your Camp Chef or Blackstone flat top grill. There are a million different ways to make potatoes on the flat top grill, but this is how my family likes them… Just like Granny used to make.
Start by cutting your raw potatoes into cubes and rinse with cold water until the water runs clear. This gets the starch off.
Then, you can put your cut and rinsed potatoes on your cold flat top grill, no preheating necessary. I’ll tell you why in the video. Par-cook the potatoes on low until they’re about halfway done.
Then, take your par-cooked potatoes off the griddle and toss them in flour. Shake off the excess flour and put the potatoes back on the flat top grill - Be sure to put down a liberal amount of oil or ghee on your griddle first.
Season your potatoes with your favorite seasonings - I used black pepper, seasoned salt, regular salt, and garlic powder today. Then, continue to cook the potatoes until done. You will need to move all of your potatoes to one side of the griddle and put down more oil or ghee during the cooking process.
Perfect for breakfast potatoes or even dinner. This is something that freezes well and you could pull out and warm up quick for that last minute breakfast potato skillet.
Test your griddle country fried potatoes for seasoning and doneness. Enjoy!
@campchef
#griddlecooking #friedpotatoes #potatoesandonions
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Love this cook! Really love the “par-boil” process right on the griddle, we’ve used the microwave cheat!😂😂. Also, the explanation of starting on a cool or cold griddle is excellent - we’ve had this question and now we have the answer! Next time we will do it this way, and love adding the flour! We’ll done brother, smashed the like button!🤙🤙🔥🔥
Awesome! Thank you! Smiling as I read it. Thanks Guys. 👊
Guys, you live in Florida, there's no such thing as starting on a cool or cold griddle there. 🤣😂😉👍😊 Signed" Todd from North DaColda.
@@ToddB1East Tennessee brother. Cold right there there with ya
Looks amazing
Awesome recipe, thanks 👍👍👍
Another great one! Thanks.
Thanks for sharing with us Neil and Amy, great way to start the day !! OLD DAWG DREAMING Fred.
19 degrees and snowing here in Michigan but I’m heading out to make this right now. Thanks for the idea!
Heck Yeah Gary. Awesome. It was 17 this morning and I started smoking 3 slabs of baby backs and will put on 2 pork tenderloins later.
Killer cook thanks for the new technique
I am in love!! Thank you I just got my new Blackstone today!! I have been wanting one forever!!! Your help is greatly appreciated!! Please never stop making these videos!
You are so welcome! Glad you enjoyed em...congratulations and have a blast
Hey I just bought my first flat top griddle (Blackstone) , can't wait to get started. You gave me some good pointers, love the videos. 👍👍👍
Welcome to the family. Thanks brother. Reach out if u need anything
Much respect homeboy .. griddle life
👊
Made these last night. Never used flour, nor par-cooked like that. Turned out fantastic! Will be doing these again. Thanks
Thanks Roy
YES, YES, YES. I love me some country fries potatoes. Never tried them with flour before. I have to give it a try. Thanks for the video and receipe tips. GRIDDLE ON DUDE.
Thanks Bruno
Just wanted to say thanks for all the great content. I’ve been watching your vids for over a year now and it’s gave me so many great ideas for tasty meals and I also use many of yours on my camp chef now as regulars. You’re by far and away my wife and I’s favorite person to watch for grilling ideas on CZcams. We also live in eastern Tennessee so that’s pretty awesome as well! Keep the great content coming!
I appreciate that! Thanks for the kind words. Go VOLS!
Another great one. We never did the flour but am going to try it, ty sir
Thanks for watching
Great job cooking the potatoes!
Thanks Gabriel
Another great video!
Glad you enjoyed it!
Those are my kind of spuds! I have to try this
Hope you enjoy. You can always add whatever as well
Great video!
Thanks Larry
I have been watching your cooking videos for about a week straight binge watching them! So after 5 days I had no choice but to go down and buy myself 2 Griddles and season them. These potatoes and your Wings were my first try at cooking on a Griddle for my family of 8! I am glad I purchased 2 griddles or I wouldn't have had room to make both dish at once on my small 36 inch griddles!! But the food was amazing. My family is very happy with the results, So thank you from Alaska for inspiring a fellow Navy man into Griddle cooking! I see the Griddle working well with my Pellet grills and Big Green Eggs!! Again thanks from here in Alaska!! I the next year I will be trying most if not all of your recipes.
Heyt that is really awesome...thanks so much for the support and of course Thanks for your service....Love the addition of those griddle working together...makes all the Difference in flavor...all have something that the other doesn't.
Cooking these sans flour this weekend, this is the perfect option I was.looking for. Thanks!!!
Hope you enjoy
It was a resounding hit at the cookout, thanks again!
Ive never seen this method before but I’m sure gonna try it, cheers my man👍👍👍👍😎🇬🇧
thanks bud....dont over do the flour just a dusting to help crisp em up
WOW! I have been cooking a long time, have never seen flour added to taters before cooking. Oh my goodness, mouth watered the whole time. Brother, you are the Man. I can not wait to try out this side cook. Thanks for all your vids, you are a, if ya got it cook it or with it, King of the flat top. Keep em coming.
Thanks for watching and thanks for the kind words.
I love to cook just came across your channel and had to subscribe had great info and recipe ideas just from your comments .
Thanks Ronald and welcome to the family...
Thanks!
You bet! Thanks Brother..
Awesome cook Y’all!! I woulda loved to have a little peek’y @ that Jalapeño Corn bread 😋👌! Maybe the Corn cake idea might come into play soon!! Cheers 👊🏼😎🤙🏼
Thats the idea. Thanks Mike
Nice can’t beat fried potatoes. Growing up we always dis reds with some bacon and a onion in the Dutch oven. Speaking of meat loaf I just had some left over bbq meatloaf. 👍🏻👍🏻
Sounds great!. I might try a meatloaf burger.
Looks so good! I “cheat” on par cooking my potatoes by using the microwave.
Absolutely
Made them this afternoon to go with boneless pork spareribs and veggies (all on the FTG). Loved it, wife loved it, even my dog enjoyed the piece I dropped! It will be hard to make them any other way going forward. The Camp Chef is one of my better purchases.
Me to. I have never regretted it I use mine more than i film as well.
Thank you algorithm for blessing me with this video and this channel. Subbed.
Welcome aboard! Thats awesome, thanks for the support
Good video Neil, it was warm today spent most of the day cleaning up the outside of my place, you know how the wind can be up here in the North country. Have to take advantage of a nice 50 degree day.. Thank you for another good one Frank from montana.....
Talking about wind we were building my house in WY and after church we had lunch and noticed something wrong with the skyline looking at the mountains. We drove up to the butte and over half my house was blown off. Granted we didnt have trusses on thank the lord but it was a disaster. The wind got into the house and couldn’t get out so it was pressing against the plywood on the outside.
Fantastic ! I have Subscribed !!
Well thanks so much...really appreciate that and welcome to the family
Just got a new blackstone and super excited to really break it in
Awesome
We love potatoes on the griddle. Now I want to see those griddle cakes.
The jonny cakes. Cornbread cakes?
@@TheFlatTopKing the cornbread cakes. Went down the rabbit hole and found your cornbread recipe (thanks to the microwave queen) which led to fish fry and so on. All look so good!!
Fixed this yesterday with bacon and onion with cheesey eggs and it turned out great.my wife loves fried potatoes with onions. I do the same thing clean as I go.
Absolutely
@The Flat Top King that's the way I fixed the potato sliced length wise,boiled them first then cut them and fried them Yum yum
Looks like a perfect start to a good Potato Salad. A little Duke’s , a little chopped green onion. Chopped fried Bacon chips. Yum
Great idea. Now that you mentioned it in the Navy we made a warm potato salad and yeah your right that would be killer. Thanks
@@TheFlatTopKing feel free to give us your spin on it one day.
@@steve219big haha. I got ya
Awesome! One of our favorite sides is asparagus, and you always get a few men down on a regular grill, never with a griddle! And, I love the cold start method! I do my bacon the same way, helps prevent shrinkage 🤣
Its so cold where your from nothing will stop shrinkage 😂
@@TheFlatTopKing 🤣🤣🤣
I made these this morning, added to your spices ; Italian seasoning, smoked paprika, basil, boom. Delish.
Perfect additions...how was the EMU
@@TheFlatTopKing , I missed out my son could not make it so we made “real bacon and meat” for the guests and moi, of course. He has the emu order.
Great video. Ive never used flower when doing this. Going to have to give it a try. Also, i use bell pepper instead of onion and uncle chris' steak seasoning.
Great options. Thats what great about most food is the ability to make it OUR way. I dont think I have heard of uncle chris steak seasoning. is it local
@@TheFlatTopKing It is a Fiesta brand seasoning that is sold here at HEB but with everything these days it all can be bought online. Even though it says steak seasoning, I still use it on just about everything. I enjoy your videos. I am always looking for ideas to throw on the griddle.
@@daveh6862 thats how i am on Canvenders greek seasoning.
Wow the Wyoming Army guy in Maryland at the moment and loving the video. My wife and I do all the cooking when we are here with her mom and dad, who are in there 80s. They love fried potatoes I think they would love this way of grilling them up. The use of flour on the potatoes looks like a great idea. I'm going to give it a try to see if there old fashioned pallet will like something new.
Thanks John. What part of WY
@@TheFlatTopKing we are from Douglas not to far from where you worked.
@@johnmcleanjr.1468 ooooooohhhhhhhh yeah my fault. I new that. Sorry John.
This is an awesome cook Neal! I love me some country fried taters! I’ll have to try it using the flour. Ghee is perfect, taste of butter with a higher smoking point! Doing those corn bread cakes on the flat top is a must video! Cheers y’all!
Yeah those cakes have been mentioned a good bit since bringing them up. Ill look into it
Those would go great with the chili I'm making...thanks.
I'm going to try cooking potatoes on my Blackstone. I don't mind steaming them on the griddle but if I have to partially cook something on the stove it sort of defeats the purpose of having the Blackstone; I'll just finish them inside. I like to cook things completely on the Blackstone.
Awesome cook! I’m gonna try this as soon as possible. Just a question. My flat top is on the smaller side, should I cook steak or potatoes first? Thank you for the great content as always!
Maybe parboil potatoes...definitely cook potatoes first....they will take some time...
I take the potato chunks and shake them in a covered plastic container with melted butter and garlic, a little salt and a little pepper. I then throw them on a hot grill and cook them. They come out great every time. I'll fix that along with boneless pork chops, with my favorite rub applied, and fresh green beans. All together at once when we camp. I have a 22" Blackstone I keep in the camper.
Sounds great to me...
Now ya went and made me damn hungry! You talking about eggs, country gravy, cheese and potatoes. Man oh man!
Too bad my griddle is under a foot of snow and it's 10 below zero here in NW Wisconsin.
DIG IT OUT!!!!!!!! Tough loss if your a Greenbay Fan
You guys are awesome.. I love your videos.. I have a 22in blackstone i,ve only used in 3 seasons but i wanna get a 36.. im just worried living in the northeast that the The winter will destroy my griddle..
Reach out to our sunscribers and ask them about there experience. Some put them up for the year and some have the ability to cook year round, Thanks for the kind words
My wife and I enjoy your videos so much especially with your wife filming and interacting.
I spent 22 years cooking on griddles professionally before going into a different career and retiring at 76 last December.
I thank you for your service Neal. My mom was a radio instructor instructor in the Waves in WWII and my dad was her student as a Navy radioman on a PBY Catalina. They fell in love and got marred in 1944 and I was born in 1945.
Thank you for your real life instructional videos and excellent recipes!!
Hey Terry great back story I appreciate that...Man that time was around Pearl Harbor...interesting...
Do you think you could shred potatoes, use this same parboil process, and make hash browns?
you dont really want that steamy interior for hashbrowns. well i dont anyway. maybe thats how you want them, in that case i would get some water and a dome to constantly steam them for about 5 mins then have a hot spot with some oil to move them right over
I have baked a potato the night before and then shredded it to make some hash browns. By baking them it releases the starch. When thinking about it I think the par boil should absolutely work.
@@TheFlatTopKing lol this is the first comment I ever left. 😄👊🏻
@@TheCajunNinja it just popped up. 🤣🤣🤣🇺🇸👊
I heard sausage gravy didn’t hold out good lord love ur takes keep it up up mich
Thanks Mich...appreciate the support
I just know that this dude was throwing down at Navy BBQs. Every unit has that one person who's designated grill master. Grill master always drinks free.
I have some crazy stories. My time was wild as can be. Stressful because of 9/11 but they people I got to cook for will always be dear. Seal team 3, Nato, Camp David, Pentagon Sec DEF Donald Rumsfeild just to name the bigger ones.
So glad I found your videos! I am binge watching lol love the knowledge and you and your wife are just fun to watch! Please keep them coming!
Welcome aboard! Thanks for the support
Needed some parsley. Parsley always goes well with potatoes.
Great point
After the frying, I would suggest putting them on a rack to allow them to stay crisp instead of steaming themselves in a bowl? Just a thought.
Never thought of "flouring" the taters. Thanks for another great cook. Perhaps ask the neighborhood birds to keep it down during your filming, particularly the Blue Jays. JK love our avian friends.
In the spring its really bad. Earlier videos has them in the background and im cracking up because they are louder than me
Great idea to "par-boil" on the griddle. Rinsing the starches out does not seem to matter much.
Need to remake this video and to a taco potato bowl or a potato brisket or pulled pork bowl.
New to the channel. Really wanting to get a flat top griddle and your videos are giving me a lot if ideas. Just curious, why do you think its a waste to season your flour? Goes against everything I've been taught about cooking, just curious to hear your reasoning. Keep up the great work the things I've seen you cook so far look amazing and I can't wait to try them myself.
1st Welcome to the family.
2nd. Doesn’t matter what brand you buy on the flat top just get one. I am obviously partial to Camp Chef and have never regretted it. Way more Pros than Cons.
3. Yes your right, season your flour......my theory is if in a commercial setting and the flour was being used and nothing left I understand. I have found you take 1 tablespoon of mixed seasoning in 1 cup of flour and have 2/3s left of flour which means all that seasoning is wasted. i would rather season the product before and after. Probably not culinary correct but its how I roll. Just think of the flour we have thrown out as home cooks. Now add all that seasoning to it. Just a lot of waste. I have blind tested some friends before with the 2 theory’s s and not difference was made when kinda helped my idea grow over the years. Sorry for the rant.
@@TheFlatTopKing 😂 That does make sense. Thanks for replying. You do tend to make more seasoned flour in hopes that you run out and a lot is wasted. Thanks again for the rationale.
I always partially cook my potatoes. I cut up the potatoes to the size I want. I usually microwave them to “par boil”. I just keep them stored in the fridge so I always have potatoes ready to go. The drier your potatoes the crispier they will get.
Great idea! Thanks Vanessa
I love ghee. Make it yourself! Easy and much cheaper! I will be trying these potatoes
Sounds great...i need to and I need to stop being lazy...just curious...after you make it is it shelf stable or need to be refrigerated
@@TheFlatTopKing if you do it correctly when you cook all that water out, it is shelf stable for a long time. If you're anything like me, you can go do some research. Some people say it's indefinitely shelf stable. Some people say that it's good for up to a year. The way I look at it I'll take a couple pounds of butter, cook the water out, put it in mason jars and what I'm not using at the time. I put it in the refrigerator when a jar runs out. I've got on the shelf. I pull one out of the refrigerator. Seeing to use it. Almost potatoes made me perk up because that is an excellent oil to cook with. It still has that real good buttery flavor. That's what my wife wants me to cook her popcorn in instead of using vegetable oil and our popcorn popper. You don't even have to add any extra butter. You just put a little bit of salt
@@MrScubajsb thanks bud.
@@TheFlatTopKing absolutely!
👍😎
Do you need to add more oil during the cook?
Yes you can...sometimes depending on the amount of flour and heat vs amount of potatoes, etc yeah...just use good judgment..one tip can be to move potatoes half to one side lay down the oil and move all over...this allows the oil to heat up some before you add the potatoes...
Man, I could just fill up on those.
I jjust used the leftovers to make hashbrown casserole. Added jalapeños as well.
VERY INTERESTING. I'll try it. Historically i bake russets while i'm doing whatever else in the smoker. whack them up in the following morning. toss them on the blackstone. add tons of butter, spg, paprika, bacon grease , onion. simple and yummy. don't peel the russets.
I like that idea.....keep it up...
You need a Cajun injector batter pro or similar. It's a 2 bowl system locked together with a divider you dump your flour etc in with product on top like fish those potatoes etc shake to coat and you flip it to sift out the excess flour etc.
Thanks for the tips! I have seen those just never pulled the trigger
@@TheFlatTopKing I love mine. Use it for fish chicken or any meat or veggie I'm going to fry up.
@@jimmieburleigh9549 next time i see it ill take another look
Never thought of adding flour. When I have to do breakfast I cheat and used the sliced canned potatoes. They just cook fast.
hey absolutely nothing wrong with that...
I might try this with potato flakes/ instant mashed instead of flour. It's not an uncommon gluten free sub for flour in applications like this.
Spitballing... no idea if it would work...parboiling in a pot as if making salt potatoes, especially as you leave the skins.
I like to cheat when cutting potatoes. I use an apple wedger to get relatively uniform pieces, before dicing if desired.
All great ideas. Thanks for all you are giving our viewers and myself.
Again, keeping things moving to let the griddle heat back up is key
Absolutely
Fried potatos arent a ‘side’: they’re the star of the show. FP and gravy for breakfast, FP and pintos for dinner. We cut ours in long thin strips tho
Well I honestly agree...love potatoes and pinto beans
Homerun!
Yeah it was an incredible dinner with the family.
Why are you flour? We have never did this part when doing these when grandma cooked them every Sunday. We also used to do them as slices instead of cube sometimes
Thats how Granny made em. The flour just adds a ton of crispy on them. You could definitely cut them any way you want. Cooking on the griddle though it is important to try to keep the same size what ever you decide. Try it out and let me know.
@@TheFlatTopKing I definitely plan to try it on the griddle and with flour. Been doing so long in a cast iron pan because was afraid of not getting the crunch.
@@JcChavos great points. The crunch is the key
Now you have me wondering which would be better 🤔 corn starch or flower or a combination?? Let the testing begin 🤣🤣
Get idea/point. Maybe 50/50
@@TheFlatTopKing I'm not sure lol , maybe I will see someone do a video for comparison purposes 🤷♂️ maybe that guy that done the hashbrown frozen,fresh refrigerated showdown...🤣🤣🤣🤣 I will look him up 🙃
@@codyrussow170 literally laughing out loud.
@@TheFlatTopKing probably not laughing as much as I did when the wife cooked steak for the first time 🤣🤣 that almost cost me a phone lol .. excellent video.. great content for sure
I've never heard of adding flour to home fries before.
Get that extra crisp. Crunchy fried nuggets of gold.
Boil the potatoes first or microwave skip the flour add much more onion. Throw in some corned beef with plenty of fat content. Then make some over easy eggs.
Why do you coat the potatoes with flour
Just adds a little coating for crust....
OMG taters eggs chorizo onions peppers on a tortilla!
Absolutely one of my favorites
Best cooked in bacon grease
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Ghee is good! Why would you use anything else? It's pure butter fat with a high smoke point.
Leaning more that way. Do you use it exclusively or do you mix other things in as well
@@TheFlatTopKing I use it as much as I can, but it's expensive. My alternate is Avocado oil.
Love your videos!
@@823Steve ty
I never considered using flour in frying potatoes. Hmm.
just a touch and it gets crispy...
Always fry taters in bacon grease . salt .pepper. and onions
sounds good to me
Uh...where are the onions? I watched this video to learn how to cook onions with potatoes on the blackstone.
UH…. Literally at the 8.33 mark. Onions.
1 large sweet onion to 5 lbs of potatoes ??? There in just not enough.
thats more of a personal preference....they are there...just not enough for you...adding corned beef would be a hash...and we have that available as well
First
your up early.
@@TheFlatTopKing still in the Keys
@@SteveFromWyoming are u really.
@@TheFlatTopKing yep
I’m not sure why I watch this video through because flat top does it know what he’s talking about. It sounds like he’s making things up or perhaps googling and quickly reading something. If you throw potatoes on a Screamin Blackstone it’s going to cook them at the same rate not one quicker than the other and if it is you can pull one off. Actually what’s going to happen when you put something that’s 45° on the 350 or 400° griddle top you’re going to lower the temperature on that said top. I’m sorry I don’t mean to beat flat top up but when we walk to learn to cook we want to learn from those who really know what they’re doing not that have to Google or make up answers.
Wow. Do you feel better now. Completely off base and i could prove you wrong on so many bases. The first comment was about starch. I 100 disagree with that comment.
Second never i mean never have I ever made anything up. This is my passion and I can guarantee with 100 you have no clue about my culinary background and I would put it up against anyone. Please if your going to give your two cents make sure they count.
LOL. Biggest line of BS I have ever heard about why starting with a cold flat top. I bet you use hot water to make ice cubes too.
With that said, I might have to try these.
I think that if you start with hot water to make ice cubes it makes them 100 crystal clear...if so that itself deserves a sub...
I will say this...you turn on your griddle to preheat..
place 5 or 10 lbs of cut potatoes on the griddle...see how much your temp drops...thats the idea...
Why do you have that sizzle crap before your video, that’s annoying, let your food speak for itself. Get rid of the sizzle.
I have changed since then..BUT I think I am doing just fine..thanks
Thanks!
Somehow this was lost in the comments...just wanted to reach out and say thank you very much
Wow I have never used flour for fried taters, unless they were made into JoJo's and only use cornstarch instead of flour, I just might have to try that my wife is for the queen of onion fried taters and she only cooks twice a month. ( adverage) I'm new and still looking through your videos I want a good chicken fried steak and eggs hash brown recipe and I'm sure that's probably going to be hard to find from scratch. I will be trying hashbrowns ,bacon, eggs and pancakes tomorrow.
I am sure I have that...i think we made that on as well....i honestly cant remember..been a while ahahahha