- Potato lovers unite.
Today, we are taking the train to spud city.
- I want there to be crunch.
(Ryan crunches)
- This is what I call the potato dream.
Beetroot and potato
- Get excited
because we're about to go into carb overdrive.
- Goodness, me.
(Will savoring)
- That's right, we're trying each other's potato dishes.
The best food that ever existed, potatoes!
- Yes!
(Luisa cheering)
Hey, I'm Luisa and I'm a food photographer.
- Potatoes to me, I think of steak.
But today I'm not doing steak and potatoes.
I'm doing something different, potato of a sweet kind.
- You can inject so much personality
into a potato and is why I love them.
- You can have them in fries.
You can have them baked.
You can have them as chips.
You can have them mashed.
You can have them smashed.
You can have 'em as crack.
- It can also be a dessert.
- In the Philippines we only eat potatoes
on special occasions.
It's always celebratory.
- So when trying the dishes, I wanna go to flavor city
and I wanna wanna eat it again and again
- You need the potatoes to be the hero.
- Salt your potatoes.
Listen to me bitches.
- Now bring me the food!
- Bring it on.
(Luisa chuckles)
My dish is called Pink Potato Salad,
and the reason why it's pink is we're adding beetroot.
It's actually my mom's recipe.
When I first arrived in Australia,
and that was when I was 18.
It was actually served as a salad like that.
And I thought like, "I've never had beetroot before."
And I thought, "I really like beetroot."
So the first thing that we need to do is peel the potatoes
and you cut it in cubes.
You put it in a pot, let it boil for 15 20 minutes
until it's nice and soft and cook all the way through
and then put it in a bowl.
And then you need to put your sour cream, mayonnaise,
ranch dressing, and then salt, and pepper.
And then you mix it all the way through.
And then once you mix it all through
you need to put it in a fridge.
Because you want all those flavor to go (Luisa sips).
The next day after 24 hours, it's nice and cold.
Add your beetroot, mix it all the way through.
To serve add your honeyed walnuts.
This will just add an extra layer of sweetness.
Add the mint.
So you have the fresh, and the crunch, and the softness.
Boom, yes.
Enjoy.
- Look at this stunning pink fairy floss color.
- The aesthetics are here.
I want to Instagram this dish, ah!
I'm here for it.
- It almost goes well with a shirt.
- When I first saw it,
I thought it could have been a dessert
because it's so colorful.
- I think a potato salad, quite a divisive dish
because people seem to either love it or hate it.
You better bloody do it right
because it's not complicated to fuck up.
- Big mouthful.
(everyone chewing)
- Mm...
Crunchy. - Mm...
Wow.
- Very good combination, I wouldn't have thought of it.
Beetroot and the refreshing touch
for the mint leaves on top.
- The potato is perfectly cooked.
It's fluffy, we've got texture.
We've got color, we've got flavor.
- One of the main characteristics I'm getting
are these walnuts.
They're crispy and soft,
and with a potato they just elevate it so much.
- Really creamy, good balanced flavor.
Not too sweet, it's crunchy, but refreshing.
- It's modern.
It's exciting and it's not that soggy (Tanika groans),
traditional potato salad that you would get
at your average barbecue.
So my final score an 8.5 out of 10.
- Eight and a half.
- So glad that I got served this
and I want to give this a nine out of 10.
- So today I'm going to be whipping up
one of my favorite dishes,
a Brown Butter and Truffle Potato Stack.
I used a mille-feuille, a classic French dessert
as my inspiration.
So the first step in making my dish today
is to put your potatoes
through a mandolin until they're super thin and lovely.
Then on the stove, we're going to make a really
delicious brown butter with some garlic in it.
And then mixed together the potato slices, the truffle oil,
the brown butter, the salt and the pepper.
Press it into a baking dish until it's really flat.
Bake it until it's completely cooked through but not brown.
Put it into the freezer until it's rock hard.
Then take it out, cut it into slices,
deep fry it until it's perfectly crispy and crunchy.
Then I'm going to serve my potato stack
with a really sweet, delicious leek puree
which will perfectly compliment the earthy truffle.
- What?
Fancy!
Looks very French
- Smells really good.
- It's like a potato layer cake.
- Oh yes, I can see different layers, like a mille-feuille.
- I like the combination of soft and crispy.
(potato dish cracking)
- Oh, I just love the fact that you can hear that crunch.
- Okay, here we go.
- Oh my God. (everyone savoring)
Wow.
- Mm...
- Mm, mm, mm...
- It's a good combination leek and potato.
It's a little bit of a modern version.
- So heavenly that's a very pleasant surprise right there.
- The potatoes were super soft in the center.
They were absolutely delicious.
- Yeah and I can taste the hint of truffle,
I like that it's a hint.
- The puree really adds a whole new dimension of flavors.
The chef who put this together
really had in mind to elevate the potato.
Yeah, the potato is still the star dish right here
because it's creamy, it's crunchy.
That plus that the potato equals a delight.
- This is flavor town and it wins my heart.
- I am going to give this dish a 10 out of 10.
- I would give it a nine out of 10.
- So I would rather be round and a little bit thicker
so that you could actually bite through.
I would give that an eight.
I'm always going to go for a sweet potato.
- So today I'll be preparing, cooking, and serving
my Caramelised Sweet Potato.
I believe my sweet potato today is gonna stand out
because it's a dessert potato.
Think of toffee apple but the potato version.
So firstly, we start off with peeled sweet potatoes.
And I'll be cutting it across in round shapes
about say one to one and a half centimeters in thickness.
In a hot oil pan and I'm using canola oil today.
We then add your brown sugar or raw sugar,
if you don't have any brown sugar.
Fry them until they're a bit golden brown
and just flip it every now and then,
until you see your sweet potatoes
coated with the brown sugar or raw sugar.
And put them in a non-stick tray to cool down.
So you can serve it any way you like
but today I'm gonna be putting them on bamboo skewers
just to give it a bit more fun.
- Mm, goodness me.
- Oh that's so nice!
- Kind of like a lollipop.
- This really reminds me
of what we used to have for snacks growing up.
It's kamote cue.
- We've got some dripping sugar, delicious.
- Kamote cue is,
kamote is sweet potato.
Cue is short for the cue stick but not barbecue sticks.
(Luisa laughs)
And you buy it as a street food.
- So at first got this dish isn't giving me too much.
It's quite inconspicuous.
All right, here we come.
- Mm.
- Oh.
- Wowy, that is something unique.
I have not tasted anything like this dish before.
- I like the crunch and I like the additional salt on top.
So it's like sweet and salty.
(Tanika crunching)
- [Tom] I can hear that.
- That is caramelised sugar and it is bloody delicious.
- I would never have thought to do this,
so I think it's very creative.
- What I really like about this dish,
is it's sweet, it's salty, and it's delicious.
So for that reason, I'm going to give it a 7.5 outta of 10.
Maybe we could have just bought it up
a little bit more with maybe a bit of a creamy sauce
or some nuts or something.
- What would level this up would be the sweet potato,
that's white inside.
I think it's the purple one that you buy.
I wanna score it six.
Is that generous enough?
I'll say one more point for nostalgia.
There you go, give you seven.
Boom.
(Luisa laughing)
That's quite honest, isn't it?
- [Tom] No, I like it.
I like it.
- I wanna score this potato dish a 7.5 out of 10.
Oh, do you know what would be perfect on this sesame seeds?
They could have done that.
So today I am creating a Potato Rosti.
I'm making a nice thick, chunky one.
I basically base this off rosti,
you'd probably find in Europe.
So to make my dish, what I need to do use brush potatoes.
These are going to get the best texture for a rosti.
Time to peel it and then we're putting
in a food processor with a grater attachment.
That's going to make sure that it's nice long and slinky,
and I get lovely pieces of potato.
There they are, how great do they look?
Now, I'm going to pop that in a bowl,
we're gonna add some ghee in,
and then season we salt and pepper.
Stir it around, it's as simple as that.
Now I'm frying it on a skillet
so I've got some ghee melting in the bottom of the skillet.
I'm adding the potato on and putting it in thick chunks.
Now that's gonna make one giant large potato rosti disc.
Yes, the chefs are gonna love it.
And I just cook it for 15 minutes on each side
on a very low heat.
That makes it go crispy on the outside
and soft and fluffy in the middle.
Now it's time to plate it up.
I'm gonna add some sour cream on top
with some chives and then season generously with some salt
because salt and potatoes are a match made in heaven,
and this is my dish.
It's gonna win the competition for me today.
- Good size.
Not too thick, not too thin.
Very crispy.
- Oh, I like the, the softness in the middle.
- So it looks like a hash brown but the pancake version.
- I have a massive soft spot for the potato rosti.
I went through a phase probably about two years ago
where I ate it for breakfast every single morning
for six months.
- I like it.
- I really perfectly shredded potato, smelling good,
moment of truth.
- Mm, mm...
- Very crispy.
- Wow.
We have a real contendee here.
- Really good balanced texture, really good flavor.
The chives really does it for me as well.
And I can see a sprinkle of sea salt there,
which is really good.
I don't know if we can get it better than this.
Maybe if you add bacon, I'm impressed.
- I like the addition of the sour cream
because it gives it that acidity.
I love it, one more.
- It is perfectly seasoned.
- I could definitely all of this right now.
All of it, all of it.
My family would love this dish.
I say nine and a half.
What would make this a 10 for me?
A bigger slice.
(Luisa laughs)
It's bloody delicious!
Why are you taking it away from me?
- Would happily eat it again.
And for that reason, I'm going to give it a nine out of 10
- The technical aspect of it
and I can't see any binding agent,
which is really impressive.
It hasn't fallen apart
cause I probably would've put sort of eggs if it were me.
But look at it, it's really sturdy.
I would rate this a (bleeps) out of 10
- The winner of the chef potatoes dishes is Tanika.
- Oh thank you!
Wow, I'm so thrilled.
I'm glad you enjoyed the dish as much as I do
- Tanika, you bloody legend.
Those potatoes were amazing.
Love them.
They put me into potato heaven.
Did it look like I died?
I can die again.
- Thank you for watching everyone.
Tell us what dish should we do next.
Eggplant.
(inspiring music)