Have I already seen all these recipes? Yes. Am I still going to watch this entire video? Absolutely.

The lowly potato, lumpy and crude, under John's hand becomes glorious food. It starts on the counter, homely and brown, and ends on my plate with a crispy gold crown.

Regarding the lemon pepper potatoes I have two important pieces of information. 1. Easy with the cayenne pepper! If you over do that you will have worked long and hard and some of your guests won't be able to really enjoy them. I love spicy but my first try were too hot for me, so take it easy with that. The black pepper and kosher salt can and should be used with abundance. 2. Don't start these 1 or even 1.5 hours before dinner. The final bake takes a solid hour+. If you plan on sitting down at 7, start preparing at 4.30 at the latest!!!

Chef John, his recipes, tips, and humor make him such a treasure!

Me: I don’t have enough time to cook. Also me: watches 40 minute video on potatoes. 🤤

I (native German) would never ever make Kartoffelklöße without the roasted bread cubes in the middle. They are the best part of the dumpling! By adding them you make sure that the dumplings are fluffy which, in turn, makes them perfect for absorbing a lot of the flavorful sauce that is part of the dish you would serve them with. The ultimate purpose of the German Kartoffelkloß is to serve as an edible sponge for the sauce 🙂

Pretty sure I have never laughed while watching a food video 🤣Potato Dumplings: "What looks like bacon on the top...is not. That's the bad news". Then his honesty when the potato exploded, "I decided to watch a stick of butter melt to calm my nerves, that will relax you. Let's all watch it and see our troubles melt away" HILARIOUS!

"If ever there was a potato recipe built to burn you, it's this one"..... Chef John, you are a chef after my own heart; it's inspiring that a chef with your talent and experience understands the shortcomings of those of us for whom cooking is always a possible tragedy in the making!

OMG there should be a "potato only" restaurant! I would dine there often!

My husband walked in while I was watching the one on Fondant Potatoes and he goes, "Oh, you make that." I didn't miss a beat and said, "I know! He stole my recipe!" He'll never figure out the inception.

I absolutely love how funny he is and his lessons on cooking.

I LOVE the way you narrate this. The inflection in your voice while doing this is terrific.

So nice to have nice narration spoken at a perfect pace and no annoying hype instrumental music. THANK YOU!

Your potatoes fondant video was a life changer for me. My favorite line is, "If it needs some more stock, add some, that's you cooking"!

I made the fondant potatoes twice today!. Absolutely delicious and so simple. The texture is unbelievably creamy inside with a golden crispy top. This will be my new way of eating my spuds all the time!!! Ty, dude 😃

I made Potatoes Romanoff today. I added Mexican cheese blend and mozzarella. I alao added melted butter to the recipe. Delicious! 😁

My first time watching. I first thought this guy talks a little strange. Then I decided I liked the way he was breaking his sentence in half, it helped me soak it in better. What really made me hit the subscribe was his humor. The recipes had me hitting the 👍🏻. I’m hooked 😀

I made the lemon pepper roasted potatoes for company tonight. My husband watched me follow this recipe and he was amazed at how much my version looked identical to the chef’s version. Thank you , Chef! We tried one for lunch! OMG! Will serve with chili, a salad and lots of toppings.

"I was think'n about giving em the oooool tappa-tappa..." he has SUCH a fun and relatable wit! This is the first video of this creator I've seen and I'm subscribing, they're a wonderful pacing, beautiful filming, relevant commentary that is ALSO delightful! It's all goodness here. I look forward to seeing others.

These are so, so elegant and regal. Going to watch again and dream that I am in a Scottish castle.

The croutons in the middle help keep the dumplings from falling apart as they cook. All the potato eating countries make these and usually serve them with beautifully roasted pork. My Scots grannie made them 60 years ago Some receipts also have grated raw potato thoroughly dried and mixed in....We often had them for Hogmanay or Scots New Year...like this year!

When you said, "let's watch a stick of butter melt...." I was hooked!!!!! 😀😀😀😀😀 Best cooking video I have seen. Thank you. 😍

I really like that Chef John uses basic kitchen equipment which we all have.

Omg, I love listening to this guy!! Lol. He's so entertaining!! 🤣💙

Missed opportunity for “they’ll steal the spudlight”

"I'm just showing you the chords" is such a beautiful analogy for learning cooking as a series of techniques rather than hard and fast recipes that you have to memorize.

I have no idea why this video was recommended to me, but I am so very glad it was!!!! I absolutely love potatoes. I don't care how they are cooked; I love them all. I can't wait to make all five types you showed here. I always have potatoes in my house as well as all the ingredients you talked about to make each recipe. You can never have too many potato recipes! I have subscribed because I love your sense of humor too. Thanks for the excellent video.

Dear Chef John, “After all you’re the David Hasselhoff of your Potatoes Romanoff.” You’re not only my favorite UKposts Chef, you’re also the most enjoyable to watch and the funniest! I would like to wish you and your family the Happiest of Holidays and a very Happy New Year. ♥️👍🏼👏🏼👏🏼👏🏼

if I remember correctly, it's been well over 35 years since my Oma told me, the breadcrumb in the middle is to balance the moisture within the dumpling. she used to make these almost exactly like this but did add a generous amount of parsley to the mix...

OMG!! I made the potatoes fondant. SOOOO delicious. I did, however, use more like 1 whole cup of broth. Really surprising how good they came out.

Of ALL the food groups in the world, Root vegetables are my absolute FAVORITE. Especially potatoes.🥔 Who would think that this brown ball found in the dirt, could be made into something so DELICIOUS. It can be as varied and as flavorful as the person preparing it. A person could cook a different recipe for each day of the year. Recipes looked great. Can’t wait to try them! 🙋🏻‍♀️👍🏻 If I started making these recipes, in 6 months I would look like a golden russet potato!! Don’t you just love when they are in season, so sweet and crisp when fried.👩🏻‍🌾

11:49 Boy, those are some nice looking lemon potato peppers!

You should definitely try the austrian version of the potato dumplings, called "Grammelknödel" which are filled with "Grammeln" (pieces of extremely crunchy crackling made from fatback, similar to pork rinds) instead of croutons. Here's the kicker: Before you put the "Grammeln" inside the dumplings, they are flavored with garlic, various spices and herbs and then tossed in molten pork fat. Then you let the mixture cool down so you can form little balls that are easier to work into the dumplings. Usually these dumplings are served on a bed of Sauerkraut, but I prefer "Veltlinerkraut", which is shredded cabbage cooked in sweet white wine and spices. The whole thing is then topped off with "Schweinssaftl", a deliciously meaty sauce made from roasted pork bones and "Suppengemüse" (soup vegetables), usually carrots, celeriac, leeks, parsley root and various spices and herbs. It's just a fluffy mass of potato heaven, filled with pieces of crunchy, salty, spicy goodness, drenched in deliciously meaty liquid gold. It's mind blowing, seriously.

I did the fondant… from a scale of 1-10 it was a 500 and I served it to company on first attempt! THANKYOU for something easy and delicious that even I can make!

"Add one more sprinkle of black pepper....probably for no good reason; but I did it any way!!!" 🤣🤣🤣🤣 Great recipes with hilarious commentary and instructions!!!! Love it!!!

This guy is terrific!! Explains everything so well. Good recipes too

I love the way you season your narrative with subtle humor. 😉

Hi Chef! My hubby and I just finished the lemon pepper potatoes for the second time. They were even better than the first time. I used a roasted garlic infused EVOO (made that myself). On the tops, I sprinkled salt, pepper, onion powder, roasted garlic powder, and sage powder. I did the broth the same, but instead of adding fresh oregano, I used a bunch of fresh English thyme and Winter Savory; fresh from my garden. Oh, it was so very, very yummy! We really enjoyed these with our steaks and salads! Thanks so much for the inspiration, Chef John! Sue

The lemon pepper potato dish is absolutely fantastic! I love spuds!

Also, a first time watcher, wondering where you’ve been all my life. So happy to have found this site because my menus need some serious revamping. Have to admit to some giggles which made watching a true delight. Can’t wait to try all of theses!!!

Yum!!! I'm a potato fanatic, too, so 5 of your best potato recipes in one video is perfect! By the way, ever since I watched your German potato salad video a couple of months ago, my daughter and I have been making it regularly! It was life-changing for us!

I’ve tried every one of them. Crazy good!! Thank you Chef John

I love your very dry and well scripted sense of humour, and your ability to rip on the US and the UK simultaneously and in a way that works and is inoffensive but relatable (viewer from UK here).

Since I’m 100% gluten free, I eat a lot of potatoes and I’m so glad that there’s a thousand ways to cook potatoes. I am a meat and tater gal.

I tried the Roasted Lemon Pepper recipe for this Christmas 2021, and the we're a hit! Everyone loved them and like Chef Jon warned... there were no leftovers!

Chef John always delivers! "I like my food pretty" my wife and I lived in Taiwan, and a friend from that country once told us that, "food has to look good to taste good." I've never forgotten that.

I don't know what's better in these videos: how the food looks or the narration.

This is the first video I've seen from you and a have to say... you're hilarious. Your cooking and personality have won you another subscriber. Keep on being awesome

I made the Fondant potatoes tonight. It impressed my wife. Thank you Chef John!

Potato Dumplings, like most potato, rice, and pasta dishes are peasant dishes. Hence, the use of day-old bread as a way to stretch both one's budget and one's food supply. Roasted and stuffed chicken and other fowl, pork and lamb were historically a convenient and economical way to feed whole families. "Waste not, want not", I remember my wonderful grandmother telling us, even as toddlers. She was a bride during the Great Depression, but she had learned these dishes from her own Eastern European-born mother and grandmother. Because of such delicious, heart-warming, satisfying dishes, I've always believed the best foods are peasant dishes. Love your attitude and can't wait to try some of your easy-follow recipes. Thank you so much!

He is so hilarious. "let's all watch a stick of butter melt away.... Ok that's enough."

18:50 'for no apparent reason, we put the crispy cubes in the centre' I've made these before without the cubes and they tend to the stodgy in the centre. I'm a hunnert percent sure, now, that putting crisped bread cubes in the middle of the 'dough' would stop this from happening. I would guess that you could put crisped bacon, or cooked egg yolk, or even a dried fig in the middle and that, too, would work. Thanks for asking the question and making me think about it. You are truly wonderful.

I've somehow missed every single one of these videos so I'm grateful for the compilation!

I'm so excited that I FINALLY know the name of those German potatoes dumplings. I've only had them 2x when I was a kid back in the late 90s early 00s at this amazing German restaurant called, The Black Forest Inn located in Northern NJ. I remembered they were hands downs my most favorite part of the meal, although the rest of the food I got was really good too. But I've always wanted to make them, but had zero clue what they were called. I can't wait to make these for myself and my family!

I don’t even make his recipes-I just LOVE his speaking style- he is the bomb!!!!!!

I love how enthusiastic you sound in all your videos! Uplifts your mood

Just got some potatoes fondant roasting in the oven right now! You've inspired me yet again Chef John, they smell delectable.

Love it! I am purposely trying to cook different meals that I've never had or not for a long time. Different ways with potatoes is a good place to start. Thanks!!

You are SOOOOO FUN to watch!!!! I love your recipes, technical (but not TOO technical) instructions and the way you have of putting us all at ease with some "fancier" dishes. Thank you! ❤

I love these compilation vids. Some I've missed so it's nice to see them. And get ideas for future dinners.

Chef John, I decided to try the fondant potatoes,, but I ran out of room in my oven (I was also roasting a spatchcocked chicken), so I used my large Dutch oven on my stove top. So far, so good! I'll post a photo after they're done cooking. Update: Sorry, the fondant potatoes were so yummy that they did not survive long enough for a photo.....

We love the way you sing your directions while you’re talking

I am a freaking potato addict and thank god the algorithm brought me here. You got a new subscriber. Now I have a few videos to binge-watch in the following days but for sure, the fondant potatoes would be the first recipe I’ll try.

The first recipe looked great.. the second even better. By the time I got to Potatoes Romanoff, I am just dying for potatoes! I'm so excited and looking forward to trying these recipes!!

Ohhh tis the season for carbs and butter

Love this chef Jon. He is humorous and so down to earth. doesn't worry about mistakes and makes you feel you can do it too. I did roasted Lemon Pepper and it was delicious my kids finished them . Fortunately, i hid few in the wet kitchen for myself to enjoy. I fried some sausages to go with them. That was lunch done . Thank you Chef Jon.

🇵🇷🇺🇸 hi from Puerto Rico🙋‍♀️. Thanks for these potatoe recipes. I am definetly going to try them out. 🥔👍🤗🥔

I love listening to Chef Johns upbeat delicious food recipes. So few calming people out on the internet.

Boil 'em, mash 'em, stick 'em in a stew!

Love, love, love Chef John's recipes. Amazing potato ideas and such a fun, lighthearted personality 😋 makes me want to start cooking now!

Hi CJ, Spud lover, over here in Bristol, UK saying hello... this vid. is a real inspiration for me! Thanks for the helpful, detailed instructions (as usual!) Taters it is, tonight 🙂

Ok, your potatoes Romanoff may actually replace my beloved cheese and garlic mashed potato casserole. ❤️ I love a new recipe and plan to try all of these. Thank you!

In the very unlikely case you'd have leftover Kartoffelklöße you could slice them and fry them up like scalloped potatoes. As for why we Germans add fried bread cubes into them... a theory says it helps with having a consistent texture for the dumpling (no hard core or too moist core).

Im leagly blind but I enjoy chef john's voice so much i listen to him cook all the time. its the most relaxing voice on the internet

Total brilliance! After cooking for over 50 years(I'm 62,and my mother always worked,so I ,being oldest,got the job!) I now have some great new ways to try with potatoes! I'm stoked! Can't wait to try! I just need to get the repairman in to see why my gas oven pilot light won't stay lit,then I can!

Whenever Chef John is on... I end up in the kitchen halfway through the video; he inspires me to cook and eat. Every time. Thank you John.

I love this guy. He makes things that I always thought of as super fancy easy enough for me to do at home. I had the pomme dauphine years ago at a french bistro but never had the confidence to make them. ..Think I'll try them though.

Aaaaw man these 5 super-recipes combined just saved my potato Love! Thank you so much! Love from Denmark.

Best discription of a shallot I have ever heard and love: "A shallot is everything a onion aspires to be"

If you can find potato starch, and use it instead of the flour, they will turn out very German. The Kattoffel Kloesse.

Thank u for sharing! I wish my husband could cook like this.. 😆 I save my potayo peelings. Give them a good rinse a toss in flour, seasoned with salt, pepper, garlic powder, onion powder and a sprinkle of chilly powder and fry them.. yummy the best homemade potato skins. Never throw away the potato peelings.. they're packed with nutritional value. 🍽

I made the lemon pepper ones today. Did not use chicken stock, instead used lemon, water and nutritional yeast. Absolutely delicious.

Still my favorite chef to watch. Thanks so much! Love how simple these are :D

This is the way my German grandmother made them when we visited Germany back in the 70s when I was a kid. They were delicious.

Well Chef , I made Potatoes Romaoff and let's just say the casserole dish came back empty at the end of dinner. They were really great. Next on the list will be potato dumplings and potato puffs. Love watching your videos and trying out your recipes. Thank you

Could listen to this dude all day. And night.

This is the ONLY channel I'll watch reruns on. 👏

Those baked potato puffs will be on my Christmas table this year, I have tried the 4 other amazing ways also in the past...

Chef John, I tried your poka-poka of the russets wrapped in aluminum foil. The potatoes were full of aluminum foil slivers. My wife was not pleased. Yes, I used a pointy little knife visually identical to yours.

I had to literally pause the video in order to wrap my head around how simple that was. So brilliant

Today, I made the lemon pepper potatoes, but I did it on the stove top instead of the oven, cutting the cooking time. The potatoes came out perfect and delicious! Thank you for sharing, can't wait to make them again!

I absolutely love this video, because, well, I love potatoes. I also love Chef John's voice! The commentary during is not only informational, but entertaining.

😱 Never too many potato recipes. Will be trying all of these soon. Thanks for posting. 🥔🍽

Hello nice recipes! Here is som fantastic potato recipe from Sweden in the East coast there is an Island called Öland and it calls “kroppkakor” it is from 1700 really old. It is little like potato dumpling with salted smoked pork bacon, onion and seasoned with “Krydd” pepper it is like black pepper but more mild and aromatic inside. It’s boild and sometimes preheated in butter. It’s s served with “lingon” berrys , dubbel cream and melted godbrown butter and the fat from the bacon. Here is the recipe if you want to try and use translate 👍☺️

Your light humor is awesome! I giggled all the way through.

I think the homemade croutons in the center gets that buttery taste into the center of the dumpling without ruining the consistency of the dumpling like a pat of butter would do.

Made the potatoes Romanoff and they were awesome! Everyone loved them and I would absolutely make them again, thanks Chef John!

Thank you so much for sharing these recipes! I needed different ways to cook potatoes!🥰

I have got to stop watching these videos in bed at 1:00 am. Now, I'm starving! Thanks Chef John, love these recipes!

I love his personality! And this is actually stuff I can do! Thank you Chef John!