(potatoes thudding)
- [Barry] In the words of "Jaws."
"You're gonna need a bigger bowl."
(gasping)
That's not something you see every day.
(jingle playing)
Hello everybody, it's Barry here.
Hope you, you are well, welcome to our kitchen.
Today, we're trying something with one ingredient.
And it's not cardboard.
Inside this box is legitimately some potatoes
that I ordered From Etsy.
These are called Golden Yukon potatoes
and it might have heard me say that recently
in videos that a lot of recipes I've been trying
have suggested them.
So I'm thinking to myself, this is a one ingredient recipe.
What is the worst that can happen?
Well, I'm having scary flashbacks of
the rainbow holographic chocolate thing from the other day.
Thank you so much for the support with that.
We got there, but this is a Golden Yukon potato
and I've had them in storage for about a week
but they're okay.
I've kept them nice and cool, dark.
They're starting to grow a bit more,
but we don't, we can worry about this anyway.
But hopefully we should have a nice golden inside on it.
Ooh.
Apparently it's a really good all round potato
but I can't get them anywhere in the shops in the UK.
Hence me spending 25 pounds on two kilos of these.
I thought, "Right, I've got a really match up
and go for it."
But King Edward's and stuff like that are fine instead.
A nice rich texture and subtle creaminess with low starch.
I genuinely thought it was a windup.
Like, I've always thought of like Etsy
of like, homemade gifts and things like that.
But no, some farmer's selling actual potatoes
and there's no sort of slip in there
for me to give 'em a shout out or a thank you.
Thank you for letting me spend 25 pounds on potatoes.
But I think this recipe's gonna be worth it.
If you can't get them
and don't wanna spend 25 pounds on them,
King Edward potatoes apparently
are a perfect adequate replacement.
All right, Pat?
"But what are we making?"
I hear you say, fridge.
Well, we are making a thousand layer potatoes.
Essentially the most epic chips, potentially, ever.
Small print, it's not really a thousand layers.
Oh, a couple of other ingredients.
But they're more like oils and fats plus salt, okay?
We're gonna use some duck fat.
And if you have never made chips
using duck fat, absolutely outstanding.
Now it's kind of like a confit,
which basically means you slow cook something
in its own fats.
Now, as far as I know,
a potato doesn't really have that much fat.
So that's where the duck fat comes in.
I know, quackers.
So we've got quite a bit of prep to do.
I need to wash every one of these potatoes,
peel them, get the mud off, all that stuff.
Peeling them, unfortunately,
I feel is actually necessary here.
Once we've done that, we're gonna bake them.
We're then gonna chill them.
And then we're gonna fry them.
All to end up with these epic thousand layer slabs.
Which are probably maybe, hopefully,
I think they got like 15 layers.
That's what we gonna go for, I don't know.
It should look absolutely amazing.
So, let's get going.
(rhythmic music)
In they go, you can see
they've got a little bit of growth on them
where I didn't actually use 'em straight away,
but honestly, this is fine.
So we'll give 'em a-
(Water running)
That looks bloomin' murky, doesn't it?
So all I'm gonna do is take a peeler
and just let the skins go into the water like this.
Ooh, this is actually really nice to peel.
I'm enjoying this.
I am genuinely so excited to try this.
All right, so we're done.
And I actually ended up using the whole box.
I ordered two and a half kilos of potato
'cause my theory is when you peel potatoes,
obviously you're taking a little bit of weight off of it.
So I wanna just still make sure that my weight
of the potatoes is two kilos after they've been peeled.
Oh my gosh.
(gasping) We have got bang on two kilos.
That's worked out amazing.
And with all the peels left over, give 'em a dry.
Birds love it.
Don't have to dry it for the birds, I don't think.
Dry 'em fry 'em and then you've got crisps.
You don't need a Barry Lewis Fridge Prep Kit for this
but it helps.
They're all sold out at the moment
but I will be getting some more back in,
but basically this is a mandolin.
So it enabled us to-
(mandolin slicing)
So, they're nice and super thin, okay?
If you don't have one, you can do it with a peeler.
How appealing.
So all different shapes and sizes,
but the thickness is the same.
That's the most important thing.
So, this is gonna fill up quite quickly.
We'll put 'em into a-
(potatoes thudding)
That's it.
(potatoes thudding)
In the words of "Jaws."
"You're gonna need a bigger bowl."
So I'm not gonna salt bae,
but what I am gonna use is salt
and this is smoked salt flakes.
It tells me to use standard salt
but I bloomin' love smoked salt.
I'm gonna try and salt bae.
Oh, you smell like a barbecue, yes!
And we can put some more right on at the end.
So we need 200 grammes of duck fat.
(jar pops open) Oh my gosh.
Had loads of suggestions to make this.
And the website I referred to was called Food and Wine.
And the next step is to get an eight inch square tin.
The kind of one that I'd normally put brownies in.
That's some baking parchment
that I cut out earlier
with a little bit of an overhang, apparently.
You'll also need a second eight inch square tin.
Exactly the same size that fits in there
but you don't need it right now.
But for now let's layer.
The potatoes are generally rounded
so they're not gonna fit neatly into the corners.
So just for the first layer, princess.
I'm cutting a right angle.
So if I just show you here,
it fits into that corner snugly.
To be honest I think this step's probably
a bit overkill anyway,
because I think we will just be cutting inside there anyway.
So yeah, just layer it.
(easy listening music)
That is the first layer, princess.
All we do now is keep repeating that
but do your best to overlap it evenly
particularly at the joins.
And that's it.
Just keep going until you either run out of potatoes,
patience, room, sanity, "Star Wars" puns.
Here we go, the last piece going on,
I did actually start to count the layers and I'd lost count.
I think there's at least 10 in there.
Quite close to 1,000, just put a few zeros on the end.
So that is completely wrapped in foil.
On a side note,
I needed to buy some more baking parts from
what we lined it in and that stuff is expensive now!
This oven is preheated to 130 fan, 150 C
or 300 Fahrenheit, gas mark two.
So basically, quite a low heat.
It's that slow cook.
It goes in there for two and a half hours
until they're super tender.
I guess if it was really, really hot
there's that risk that the fat could get extremely hot
and maybe burn it or spill out.
But I've gotta wait that amount of time now.
That's really useful.
When I'm doing the garden kitchen,
I can have however layout I want.
I was thinking of having a scream of shout outs,
but also I could have like a constant temperature
conversion chart on the wall.
Ah, any cool ideas you've got, let me know
But I will still be filming in here from time to time.
It's just for like, live streams.
There's gonna be loads and loads more content.
So look out for that with friends and family.
It's gonna be nuts.
Two and a half hours, see you in a bit.
All right, and apparently we put it straight down
onto a wire rack.
(gasping) Smells like chips.
So remember we did
the homemade puff pastry before?
We talked about lamination, all the different folds.
We have created layers within this
and apparently tomorrow we can actually cut it
and stack it and make it even higher if we want
and double the layers of it.
We can probably triple them.
We'll probably make that cool and see how it goes.
But for now, "Transfer the pan to a wire rack
and remove the foil leaving
the parchment sheet on the potatoes.
Set a second eight inch square pan on top of the potatoes
in the pan and weigh it down with unopened canned goods."
All right, so I got that and I can put a bit of weight on it
but I don't wanna sit like this for an hour.
Oh, I've got something heavy all right.
I've got a wet concrete block from our build.
Yeah, this is where the dojo's gonna be.
This is gonna be my garden kitchen, the backup one.
And we're gonna have like a smoker and a pizza oven
out the back as well for outdoor cooking and live streams.
Cool, huh?
Anyhow.
Yeah, that's pretty heavy.
So as that cools down it's compressing it all together.
I apparently have to leave this for about an hour
and I think I'm gonna stick another concrete block on top.
Why not?
(gasping)
Yeah, my wire rack's not liking it.
I think I might take that off a little bit actually.
There we go.
That's better.
All right, we'll leave this for an hour.
So I think normally you're supposed to put
like a few tin cans in to keep the weight down.
That's gonna compress it quite a lot.
- Yeah. - So yeah.
We'll find something.
We can't put a concrete block in the fridge.
That'd be amazing.
- No. - Okay.
Now that is safety glass on my fridge.
I need to, if I put it on there that could shatter
that and this is a new fridge, so Mrs. B will kill me.
So I'm gonna-
(fridge alarm beeping) Oh!
The alarm's going off!
So, I'm gonna put it in this drawer thing,
'cause that's gonna be a bit stronger.
(easy listening music)
(exhaling deeply)
Okay, see you in the morning.
Morning folks, think I got something in my eye.
Anyhow, overnight, I have been chilling my potato cake
and read some reviews of this recipe
and I'm kind worried. (chuckling)
I thought this was gonna be easy.
Apparently during the frying stage it can all fall apart.
So it's important to keep all
the ones you're not using frozen before you let it go,
see what I did there?
Into the oil.
So, let's get it out first of all.
I'm expecting it to be a little bit slimy
with the duck fat between all the layers.
Yeah.
Ah, I mean that's pretty squished.
It does smell a bit like cold leftover chips
from a fish and chip shop.
Brilliant. (sniffing)
Yeah, that really smells.
(baking paper crinkling)
All right, cut into strips.
Okay.
Oh wow, look at that one!
Oh, you can see the plan there.
We're gonna stick this on a tray.
So here we go.
A load of potato blocks
but they are getting to room temperatures so quickly.
We have to put them in the freezer a
minimum of half an hour.
I might go a little longer than that.
The only thing that I haven't done,
is the recipe's telling me,
there, you see how it's this high?
To actually halve them again so they're half the height.
I don't wanna do that.
I want mine to look fairly epic.
So we've got a few to play with.
Let's get 'em nice and cold
And that's not something you see every day.
All right, that has been 40 minutes.
I've got some oil in my wok here.
(gas stove clicking) Woo!
So the oil is steadily at 3-6-5 Fahrenheit, about 180 C.
Wow, that is literally the heat of the oven.
But I'm gonna keep the thermometer there
so I can keep it at a steady temperature.
I want to get it super hot.
Sometimes I get the oil a little cooler
so I have more control,
but I feel like this might help keep
them together for that instant shock, you know?
So I'm just gonna get one
and we'll plonk it in straight from the freezer, now.
Here we go, here we go!
(oil sizzling)
I promised myself I wouldn't move it very much at all.
I don't want to damage it.
I've gotta be honest.
I'm actually feeling really confident about this.
That is holding its shape magnificently.
(gasping) Oh my gosh, look at that colour.
(gasping) Look, you see that?
Look at those layers.
That's worked amazingly.
I'm gonna go for a few more.
Look, and I stuck some together on a stick.
Here we go.
(oil sizzling) Ooh my gosh!
(exclaiming in pain)
(exclaiming in delight)
Now the bad news is because I put so many in,
the temperature dropped dramatically.
Which has still resulted in some working like this
but also some that have fallen apart like that.
That go into my kind of like, off cut bin.
The longer they're in there
the more chance they've got to separate.
So keep the oil nice and hot and only put in a few at a time
otherwise you'll lower the temperature too much.
And it will pretty much treble like that,
treble the frying time.
Not good.
All completely edible still.
But they just don't look as cool as these.
Outstanding!
Oh my gosh!
They look so crispy.
I hope you'll agree.
They look rather epic indeed.
This is probably one of my most favourite ever "Barry Tries."
Don't forget to check that playlist out.
And if you've got any cool ideas for "Barry Tries,"
any recipes from chefs, blogs, all that kind of stuff,
I love putting 'em to the test.
This is kind of heaven for me.
(potatoes crunching loudly)
(exclaiming in delight)
You've got the golden, crispy, crunchy flavour packed,
extremely naughty layers running through there.
I think the salt that little bit we've done there
is definitely needed.
Otherwise it would just taste a little bit like mash.
Mashed potato is fine.
And the filling as you press down or despite
the crispiness on the outside,
it's still soft in the middle.
So it became a big puddle of mash and I'm loving that.
(potatoes crunching)
Oh, stonking!
Well there we are.
I've got loads left as well.
If you do try 'em, top tip though,
keep the oil nice and hot, only do a few at a time,
freeze them properly and don't touch them.
And I think you'll nail this.
If you try it, send me a photo on your
social media platform of choice.
Don't forget to subscribe if you're not already
for regular videos and make sure your notifications
are turned on so you get told about it.
Awesome, see ya later.
♪ L-O-V-E is how you spell food ♪
♪ Gonna make some truffles to get you in the mood ♪
♪ To me your support is smooth as silk ♪
♪ When I have my cereal I pour on milk ♪
♪ If you got a food makes sure to give it a whirl ♪
♪ I gotta let you know ♪
♪ I'm still cooking in love with you girl ♪
"Hey Barry, what's that new workout you're doing?"
Oh, it's the chilled overnight weight diet.
You just put your weights in the fridge.
(chuckling) I forgot these were cold, it's not fun.