15 hour vs. 15 minute 1000 layer potatoes. Is all that time necessary - sam the cooking guy
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Date: 2025-05-27
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Comments and reviews: 20
mikehudak9313
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo (Kewpie for sure)
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top of each.
reply
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo (Kewpie for sure)
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top of each.
reply
kevinlindmark4499
I've made these several times in the last few months, and found a cool hack for it. It requires some extra equipment, but it speeds things up, and produces even more consistent results than the 15 hour version. After you lay the potatoes in the baking dish, instead of stacking another dish on top, and weighing it down, put the whole thing in a FoodSaver bag and vacuum seal it. The pressure the atmosphere puts on it is much more consistent and it removes all the air from between the layers. Then, you need a really big pot to put the whole vacuum sealed bag in, and boil it for 90 minutes. As soon as it is cooled down, you can cut it and fry it.
The inside is creamier than the 15 hour baked version, and it also holds up to frying better. I fill my baking dish to the brim, and cut a square grid in it, so many more layers in each piece. When I tried that with the traditional method they fell apart frying.
reply
I've made these several times in the last few months, and found a cool hack for it. It requires some extra equipment, but it speeds things up, and produces even more consistent results than the 15 hour version. After you lay the potatoes in the baking dish, instead of stacking another dish on top, and weighing it down, put the whole thing in a FoodSaver bag and vacuum seal it. The pressure the atmosphere puts on it is much more consistent and it removes all the air from between the layers. Then, you need a really big pot to put the whole vacuum sealed bag in, and boil it for 90 minutes. As soon as it is cooled down, you can cut it and fry it.
The inside is creamier than the 15 hour baked version, and it also holds up to frying better. I fill my baking dish to the brim, and cut a square grid in it, so many more layers in each piece. When I tried that with the traditional method they fell apart frying.
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Miltiades77
Just a variation of Pommes Anna. Those are layered with melted butter, finely chopped onions and thyme, salt & pepper. Bake covered for 45 minutes or so, compress heavily, and let cool till next day. Cut into cubes, put on parchment on a baking plate, and bake them on high heat 200 degrees C, until golden. Easy. Oh, get a proper mandolin, adjustable. Cheers you guys: )
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Just a variation of Pommes Anna. Those are layered with melted butter, finely chopped onions and thyme, salt & pepper. Bake covered for 45 minutes or so, compress heavily, and let cool till next day. Cut into cubes, put on parchment on a baking plate, and bake them on high heat 200 degrees C, until golden. Easy. Oh, get a proper mandolin, adjustable. Cheers you guys: )
reply
nathanstake
I can't believe I am about to say how to do this better but a TINY smid of Bluecheese between a few layers actually almost made me cry.
I had a tomahawk steak with these potatos and blue cheese sauce (i hate blue cheese on it's own) and I sometimes wake in the night salivating. It's been 2 years almost.
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I can't believe I am about to say how to do this better but a TINY smid of Bluecheese between a few layers actually almost made me cry.
I had a tomahawk steak with these potatos and blue cheese sauce (i hate blue cheese on it's own) and I sometimes wake in the night salivating. It's been 2 years almost.
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CaptainQuark9
Tatties ISN'T 'English', but Scottish, you Yankee person, you!
I know you're not, but what the hey, you're North American.
So 'British' and 'English' are NOT interchangeable, and calling Scots, Irish and Welsh people 'English' will put you at the TOP of the (non-English) British Shit List!
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Tatties ISN'T 'English', but Scottish, you Yankee person, you!
I know you're not, but what the hey, you're North American.
So 'British' and 'English' are NOT interchangeable, and calling Scots, Irish and Welsh people 'English' will put you at the TOP of the (non-English) British Shit List!
reply
kevinstewart7636
Recipe is fine. All I can add, is that the last time I used a mandoline without the guard, I spent an entire evening in a hospital emergency room after slicing the very tips of two fingers off. Fortunately, they are only slightly disfigured. Please don't be a Sam the cooking guy!
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Recipe is fine. All I can add, is that the last time I used a mandoline without the guard, I spent an entire evening in a hospital emergency room after slicing the very tips of two fingers off. Fortunately, they are only slightly disfigured. Please don't be a Sam the cooking guy!
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kjata77
Guys are always making the claim that's it will be the longest you've had but Sam ain't lying here!
Weight is a type of measurement and weigh (or to weigh) is an action. Btw, the starches in the potato will hold the slices together, DO NOT RINSE them [viewers], do it like Sam : D
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Guys are always making the claim that's it will be the longest you've had but Sam ain't lying here!
Weight is a type of measurement and weigh (or to weigh) is an action. Btw, the starches in the potato will hold the slices together, DO NOT RINSE them [viewers], do it like Sam : D
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MapleSamuraii
I never like scalloped potatoes growing up. Don't ask me why, I'm weird. That said, I had these at a Christmas Party for work and they were phenomenal. If you're doing this at home just do scalloped potatoes. If you're at a restaurant then I would 1000% recommend.
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I never like scalloped potatoes growing up. Don't ask me why, I'm weird. That said, I had these at a Christmas Party for work and they were phenomenal. If you're doing this at home just do scalloped potatoes. If you're at a restaurant then I would 1000% recommend.
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rmpapa-zz6vv
Looks kind of like scalloped potatoes only thinner and crispier, will definitely try the seasoning blend next time I make cheesy scalloped taters (Yes, I know they won't be as crispy, but they will be delicious. What happened to your all meat diet
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Looks kind of like scalloped potatoes only thinner and crispier, will definitely try the seasoning blend next time I make cheesy scalloped taters (Yes, I know they won't be as crispy, but they will be delicious. What happened to your all meat diet
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gageturner3599
Coming from someone who recieved bombas socks from a homeless shelter a few years ago, they are NOT more comfy then the average sock BUT THEY ARE free and they do donate, I just dont understand the point of lying about how comfy they are
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Coming from someone who recieved bombas socks from a homeless shelter a few years ago, they are NOT more comfy then the average sock BUT THEY ARE free and they do donate, I just dont understand the point of lying about how comfy they are
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keantoken6433
Just let the potato slices fall all over the entire cutting board and then season them in one go, not any slower than trying to manipulate each slice as they come off the mandolin and you get the benefit of seasoning between the layers.
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Just let the potato slices fall all over the entire cutting board and then season them in one go, not any slower than trying to manipulate each slice as they come off the mandolin and you get the benefit of seasoning between the layers.
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jamesstewart8258
That’s a lot of time on potatoes. I might make that once or twice a year for special events.
Mandolin cutting is the most dangerous. Use a good one.
Gotta move efficiently and quickly so the potato slices don’t oxidize.
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That’s a lot of time on potatoes. I might make that once or twice a year for special events.
Mandolin cutting is the most dangerous. Use a good one.
Gotta move efficiently and quickly so the potato slices don’t oxidize.
reply
timtwotone3561
You use a weight to weigh something down. Or you can weigh a weight, although I don’t know why you would. If you were Elmer Fudd you could always way a waskally wait! Huh, huh, huh, huh. But you would have to be vewy qwiet.
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You use a weight to weigh something down. Or you can weigh a weight, although I don’t know why you would. If you were Elmer Fudd you could always way a waskally wait! Huh, huh, huh, huh. But you would have to be vewy qwiet.
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pmcmva
I didn't realize why it looked so difficult till I saw the 15-minute version: The mandolin is BACKWARDS! All the mandolins I've ever seen has the cut going AWAY from the body. Am I crazy or do y'all agree
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I didn't realize why it looked so difficult till I saw the 15-minute version: The mandolin is BACKWARDS! All the mandolins I've ever seen has the cut going AWAY from the body. Am I crazy or do y'all agree
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berelinde
You don't get free refunds or replacements on fingers. Be careful with that mandoline. If you're still curious, weight is a noun and weigh is a verb. You place a weight on the potatoes to weigh them down.
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You don't get free refunds or replacements on fingers. Be careful with that mandoline. If you're still curious, weight is a noun and weigh is a verb. You place a weight on the potatoes to weigh them down.
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b-nice1470
I love that with the parchment paper. Such a home cook like everybody on the planet. Not perfectly cut to perfectly fit in. Love that. The douche tongs. Well played Sammiekins well played haha
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I love that with the parchment paper. Such a home cook like everybody on the planet. Not perfectly cut to perfectly fit in. Love that. The douche tongs. Well played Sammiekins well played haha
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biga2
I made these a while ago and they are good for impressing guests presentation-wise but they really just taste like some fried potatoes. Also buy a half decent mandolin. not the one he used in the video.
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I made these a while ago and they are good for impressing guests presentation-wise but they really just taste like some fried potatoes. Also buy a half decent mandolin. not the one he used in the video.
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pmdinaz
My mandolin slicing days are over. i got 3 fingers trying to slice up some brussel sprouts. Couldn't play my guitar for a month. Nope, uh uh. not again.
Those potatoes look pretty tasty though.
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My mandolin slicing days are over. i got 3 fingers trying to slice up some brussel sprouts. Couldn't play my guitar for a month. Nope, uh uh. not again.
Those potatoes look pretty tasty though.
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CardsbyMaaike
rosemary is soo good with poatoes! well done. I'm not doing the 15hr thing ever! 15min sounds better haha. And to avoid the grammar police say ad a weight or compress it with a weight; -)
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rosemary is soo good with poatoes! well done. I'm not doing the 15hr thing ever! 15min sounds better haha. And to avoid the grammar police say ad a weight or compress it with a weight; -)
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GillesTanguay
Bombas You can tell how fuked up in consumerism a society is when you’re willing to pay 20$CA for ONE PAIR of socks! I sure hope the can afford giving away a free pair for every order
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Bombas You can tell how fuked up in consumerism a society is when you’re willing to pay 20$CA for ONE PAIR of socks! I sure hope the can afford giving away a free pair for every order
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