Top 10 Craziest #DDD Potato Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Guy’s rounding up the most flavor-packed potato dishes on #DDD, from truffle fries to potato pies! #FoodNetwork #GuyFieri #Potato
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:05 – Beef Potato Pie
3:16 – Sweet Potato Lasagna
4:36 – Bison Red Chile Fries
7:53 – Fingerling Potato Poutine
9:35 – Masa y Papa Torta
12:47 – Chicken Smashed Potato
15:41 – Bison Gravy Fries
17:57 – Duck and Potato Pierogi
21:54 – Fries with Truffle Aioli
24:33 – El Paso Stuffed Potato

Visit the spots:
Banksia Bakehouse – https://banksiabakehouse.com
Frost Me Sweet Bistro & Bakery – https://www.frostmesweetbakeryandbistro.com
ACEQ – https://www.aceqrestaurant.com
Rustica Eatery and Tavern – https://dinerustica.com
Güero No. 1 Tortas – https://guerotortas.com
Herbie’s Bar & Chowder House – https://herbiesbar.com
Arable – https://www.arablesantafe.com
Perly’s Restaurant & Delicatessen – https://www.orderperlysrichmond.com
DMK Burger Bar – https://dmkburgerbar.com
Desert Oak Barbecue – https://www.desertoakbarbecue.com

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Top 10 Craziest #DDD Potato Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Beef potato pie the beef pie is great because the beef’s really well done it’s very Savory It’s a Wonderful mix between the meat and the mashed potatoes what are we starting off with so we’re going to make a short crust pastry for the beef pie we’re going to have our flour

And just a little bit for your homies over here yeah we just add a little bit over there well I like to make a lot of mess so everyone else a b salt vinegar some chilled butter so we crumb that and then we’re going to add the water and we

Bring it all together into a big lump it’s a culinary term in Australia a big lump my lovely lady lump check it out okay so we have our ball of dough that we’re now no do not change it to ball of dough you called it a lump a lump of

Aussie dough and now we’re going to sheet that now we’re going to cut out our rounds do you normally put flour on the ring yeah so it doesn’t do that ruin that one there you go I ruined it I don’t remember me holding the ring without the flower on it don’t come to

Banks here the day after guys been here the pies will be awful make sure that the girls are working yeah so now we start forming this into a pie tin we are going to trim that up all right now we make the filling okay let’s

Do that we have an Angus beef chuck roll we’re going to coat that in our spice rub onion powder granulated garlic mustard powder koser salt ginger powder powder there you go celery seed black pepper that a good mix coat our beef in that and then we’re going to Brown It

Off some and then we’re going to take that liquid all right over the top add a little bit more of the dry mix some fresh garlic red onion lots of red wine Rosemary bay leaves a little bit of cheesecloth just so we can pull those

Out at the end this will go how many hours 5 hours at 250 all right what are we into now okay so we’re going to make a cheesy potato top for this uh beef pie potatoes half and half butter and some water water so after we’ve got these to

A softness we’re going to then strain those we’re then going to whip them on our big mixer with some provolone and some Parmesan cheeks all right let’s build a pie so we have brazed our beef that’s some Dynamite brazed beef and those beautiful pan drippings that were

Left over we’ve made those into a gravy going on to be right in there you bet and into our bases if you’re lucky you’ll get this one it’s got extra cheesy potatoes delicious this then becomes our top egg wash poppy seeds in the oven about 30 minutes 350 and you

Have your beef and red wine pie with cheesy potato top okay the brazed beef inside of this is out of bounds there is flavor on top of flavor great herb great wine fantastic texture potatoes are delicious love the little bit of kick and the little bit of extra that you’re

Getting from the provolone from the gravy to the brazing to the seasoning you didn’t miss an opportunity to swing with what do they have in cricket is it a bat yep you didn’t miss the opportunity to swing the bat my friend delicious thank you beef pies with

Cheesy potato CH this is amazing it’s so good we have chicken popey in the United States this blows chicken poey out of the water oh yeah it’s one of my favorite dishes here at banksia sweet potato lasagna can’t have a lasagna without a marinara so we got our fire

Roasted Romas tomato paste some Italian seasoning garlic powder minced garlic red wine vinegar salt and pepper and some onion powder let this cook down for about 20 30 minutes until it gets nice and married flavors together and then we give it a quick blend all right we’re

Going to make our ricotta feta cream cheese sour cream basil oregano salt and pepper garlic whip this whip it real good what are we do with sweet potatoes we’re going to slice them and then we’re going to start stacking this is going to be our Ragu so the ground beef diced

Onion Italian seasoning got the garlic de glazed with the red wine dump our marinara in give it a good mix potatoes on the bot sweet potato we’re going to take our rag now the funky ricotta with the feta party cheese three layers of this monster we’re going to throw it in

The oven 350 for about an hour and a half and it is ready to rock there you go that’s a super scooper extra marinara on there with our party cheese and we’re going to fire it in the oven just to melt the cheese there’s our sweet potato lasagna your sweet potato hold it

Together you got a Hardy Mar that’s all of the lasagna you want with none of the guilt of the carb of the pasta out of the park buddy well done thank you so I’m here in a Royal SEO New Mexico which is right between tal and tski Valley this little Town’s got this

Cool restaurant it’s been here for about 10 years and it’s had three owners the most recent owner actually started in the restaurant as a line cook oh he’s got a big imagination a great pallet and an exciting menu and I hear he’s a member of flavor town this is a sec lamb

Lollies spice and gumbo this is a local Jam firing chicken you have a comfort food but with a adventurous flare and the amount of specials that they rotate in think God’s limit and it’s Chef Elijah Safford buy some bone marrow sold knocking out the menu love the boxing

Bell what does the name mean so AEK is short for aeka that’s the local term for waterways used to irrigate Fields I’m the third owner of AEK which he took over when he was just 21 how old are you now 22 23 well done my friend wel we do

What we’re making today bison red chili fries kind of pyes Bison red chili fries is super super good the Bison is really tender they’re gooey in a good way first I like to grill the fat of the Bison short ribs before we braze it it’s a little salt and pepper mix Grill both

Sides pull them off we’re making the brazing liquid now or what’s the story takeing my onions I do a little sauté on them letting these sweet onions Express themselves how do you feel about yourself in that swimsuit the onions I was talking about calber and peppers

Vinegar a little bit of sugar here chimo red chili Chipotle in Adobo sauce dry oncho beef Bas blend this down crank it then we just pour this over our bison gorgeous we do our little garnish it really just adds some good acidity and same thing with the white onion yep the

Little bay leaf parley cover this all right let’s get that in the oven how long 4 hours at 300 great there we have our bra short ribs pop that little bone out make sure that this little fat cap doesn’t make it in there is this get

Used for anything else uh yeah all the employees eat it that’s I love to hear break that down love that Chile little smokiness to it tender it’s cooking it with the bone and the fat I want them to be the best fries ever short ribs are

Done let’s get into this red chili gravy red chili gravy yes sir I like it I’m going to start off with the rof oil glutenfree flour we get it pretty nice and dark white onion dried Chimayo dried ancho chilies Chipotle and Adoba apple cider vinegar yeah and sugar maldone

Salt caliban Peppers local Red chilies bay leaves beef stock and water yes sir this simmers for a good 20 minutes and then we hit it with the immersion blender so what’s the next step after this just comes down to fries we have our Sho strings here I’ll

Get that one salt of course put it right here in my pan so I have my cheese curs here then this goes in the oven gotcha now that our cheese curs are nice and cheesy red chili gravy that we just made local bison all grass-fed parsley and let that hit the

Table that dangerous I’m a big Sho string guy I want the crunch the braze on the short rib is delicious and the shreds great the cheese curd is stretchy and squeaky Rich roasted Smoky so you like it oh no I love it cheese curing on bison chili fry the cheese curds are

Gray the red chili Spa on the Bison was very moist was shredding I’ve eaten a lot of fries in my life and these are the absolute best fries I’ve ever had I’m here in Morehead Minnesota this is Rustica eery and T fingerling poutine we’re going to braze all this y first we

Got to whack it into hunks give it a good amount of salt and pepper sear it in a pan over high heat we’ll hit all four sides we’ll set up our brazing pan oregano thyme bay leaf add in the seared meat you’re serious I’m serious prir P

Whole garlic cloves salt tomato gut red wine chicken stock and a lot of red chili flake we call it chili Braves beef and how long we’re going to roast that off at least 4 hours at least shredding enough tender but not completely mush correct strain the Jew reduce it and

Pour it over the shredded meat what are we doing past this we’ll make some beef gravy to serve on the side we got blended oil onions oregano thyme tomato paste salt and pepper red wine to deaz naturally nice facial from that chicken stock beef base balsamic vinegar chili

Flake tamori simmer strain add the r and it’s finished last but not least what fingerling potatoes that have been fried fried crispy put the chili beef over the top with Mone cheese mahaa it’s a cow’s milk cheese covered in paprika rind move that to the salamander transfer it to a

Serving plate little parsley bacon roasted garlic and then the gravy this right here I don’t even know if calling it poutine is the right thing to do because it’s a very elevated poutine going to a regular french fried potato would have been simple you take

It and and mix it up and throw in the fingerlings which is the royalty of potatoes of diamite I’m here in Portland Oregon love this town Great Food Town got my nieces up here my buddy Pete come up here all the time but you know what I’ve never

Been up here for Mexican food so I hear about this place I’m ready to check it out and then I find out all they have on the menu is Tores you know Mexican sandwiches and that’s the least likely thing I’d ordered a Mexican restaurant and everybody says listen don’t judge

The book by the cover right Fetti exactly this is wo number one Tores but this is actually Mexican 2.0 for Megan Sanchez and Alec Morrison they started out delivering tacos but landed on this tortois spot after some real deal inspiration I go to Mexico and I see the

Holy sandwich being served with all the fresh things that Mexican food has I kind of lost my mind we started making them and that kind of took off and we’re like What if we gave this all the attention that we’d be giving a taco M

Papa for Alex what are we into now the Masa Papa potato and Masa yeah oh so a vegetarian Tora yes huh we’re going to start with some mashed potatoes some masarina salt oil and water okay and we’re just going to make a sort of rustic little dough I feel like I’m

Getting a soap with potatoes in it that’s exactly what it’s like see that that goes down real lightly that was just about right put our chili in roasted down jalapeno kind of get it tucked in there give it another smush from here we hand shape it could you

Make this more difficult it’s a saleri position so I’ll order this a day ahead of time exactly make sure that somebody can have this ready to go we’re going to par bake it what temp 350 for 20 minutes got it and what are we making here roasted Tamarind Tomatoes those are

Going to go on the sandwich yes tuck our Rosemary in this is maybe the least traditional thing we do here some avocado leaf that we’re putting in habanero garlic diluted Tamarind paste this is weird bit of oil salt and some pepper roast this off it 375 about an

Hour and 20 minutes what are we on to next we’re going to make jalapeno Mayo charred chili garlic salt lime juice some mayo let’s see it okay Chef so we’re going to put our jalapeno Mayo on first we can hide behind this thing Tor is as big as your

Head that’s what we’re going for good well you almost covered that okay once our waches are baked off pan fry for about a minute both sides go in right on top wow The Tamarind tomato I think I’m feeling lucky I’m going to get three there you go queso boto it’s like queso

Fresco and it’s got a little chili and cilantro fresh onion with cantro and lime slices of avocado shredded cabbage and pickled onion and that’s all you wrot that might be one of the best vegetarian Mexican Tores I’ve ever had great crunch it’s creamy it’s spicy it’s Tangy it’s

Rich the acidity of the pickled onion is a must the avocado flies right in then you get a little bit of fat coming through from that cheese that’s Dynamite anyway you slice It so I’m here in Marathon Florida down in the keys I’m out here finding the joints for you you’re going to dig this Herby’s bar and Chow House tuna tacos for for you Hidden Gem all day long it’s one of those mom and pop places and the

Mom and pop here are Shirley and Peter dearis who became empty nesters moved to Peter’s own town and bought this Marathon Key Landmark that first opened in 1945 we have the chicken Smash Potato the chicken of the smash is excellent it’s two whole chicken breasts fried a

Baked potato that he smashes and then it’s top with this awesome white gravy I love it so let’s talk about this chicken smash chicken chicken Mash we’re going to make the brine okay water brown sugar ther salt orange concentrate orange concentrate okay I like it lemon juice

Ginger got it a sea salt blend red chili flake little granulate garlic y y y yep Rosemary fresh thyme fresh Sage simmer for 15 20 minutes and how long is this going to Brin overnight what’s our next step making a buffalo sauce regular buffalo sauce isn’t good enough nope hot

Sauce the reaper sauce it’s also another style of wing sauce white pepper chili cumin Ginger mustard Cayenne tumer there you go with that concentrated orange juice again and the butter okay so standard wing sauce just completely freaked out by you to the next level pretty much good talk we have our

Buttermilk and the buffalo sauce that we just made so this goes in Brian’s for another day yep next up caramelized onion cream sauce clarified butter salad oil onions sea salt blend white pepper garlic Andy glaze a little white wine cream little bit of cream cheese and let

That reduce we’ve got to make the chicken flour got it AP flour basil oregano cumin thyme Ginger guess what garlic white pepper white pepper oh how did I miss that he teed it up rub Sage chili powder mustard cumin coriander parsley paprika are we missing salt

There or thank you so now the chicken comes out of that to high gluten flour into an egg wash into this and then we go to the fryer and all we do is just take a regular baked potato smash it throw it in there when the chicken’s

Cooking that’s it top them with the green beans our chicken onion cream sauce scallions on top bonana that chicken is layered with flavor and it soaks up that brine so it’s super juicy and the caramelized onion anti- Speedo gravy is the pie to resist Al I mean that’s what ties this

Whole thing together but you got Briny salty Herby a little bit of spice in it crunchy chicken served on a luxurious potato this is a stick to your ribs kind of a meal and it’s really done with real culinary process well done like it we’re going to make our bison fries it’s house

Cut fries topped with slow cooked buffalo cheese and some gravy the ultimate comfort food all right so what are we getting into I like to cook the Bison in a pressure cooker a gigantic shank I’m just doing salt and pepper in there sear both sides I’m going to take

The seared meat out just to give me some room in the pan to sauté the vegetables and this is all for our gravy that we’re putting on top of our fries yes shallots celery carrots garlic bay leaf salt and pepper chicken stock red wine tomatoes and a little fresh thyme adding the meat

Back in and seal it up it takes about 35 minutes got it and we have this very tender aoo that’s delicious we keep all those vegetables and turn that into the sauce we are in New Mexico some chopped green chili more sister Shire blend it all up with the immersion blender the

Most important thing is that bone marrow so we actually scoop it out and it gives it a luxuriousness add the meat back into it and we’re done are we going to fresh cut these fries we hand cut them ladies and gentlemen never seen this before on

Triple D she’s going to cut the potatoes with her hand we use Colorado organic red potatoes soak them in water to get some of that starch ow this thing snapping we boil them first and then we’re still going to twice fry them do you just like to work extra 25 hours a

Day 8 days a week and just you know what I’m going to do is I’m going to cut them up and then I’m going to boil them do you drink coffee yes a lot give you a big old plate of fries that’s how many people get they’re really good all your

Shenanigans are paying off add some delicious Grier and then we’re going to melt that cheese I like that some Chimes and voila the Grier smell right off the bat that’s remarkable I mean like this is like getting a bite of your favorite steak dinner Big Rich beef flavor coming from

That osuko the fry has tremendous potato flavor it’s just submersed in enough of that zuo the Grier got its way to melt down nook and cranny all the way to the bottom of the fries that’s a destination dish I’d come back tomorrow for this and the next day our bison gravy dirty fries

Now triple D I think I’ve seen them all I’ve seen the delic contestants I’ve seen the diners I’ve seen the sandwich shops I’ve seen the corner stores you name it but I’m here in Richmond Virginia where this couple has resurrected an institution they brought it back using their own little funky

Style this is pearly’s restaurant in delicatess walking in beef KES there’s nothing I’ve ever tasted or been to that’s like pe’s the Pearl scene for you this is nothing like your regular delicatesen or Diner that’s because relle and Kevin Roberts are mixing his master cooking with the food her bubby

Used to make I’m Jewish and there was nowhere to get this food where’ you get all the recipes family recipes that have been tweaked collaborations between the two of us they have a lot of items on their menus you’re not going to find in other places for instance the potato and

Duck progis potato and duck progis you ever had peris before these peris are better than any other progis that you can find creamy hearty moist all of a sudden he’s taking over the show he’s starting to give the whole description everything I just asked him if you had

Peris before how we starting this thing off we’re going to make some perogi dough okay eggs sour cream it’s the way I always make my perogi D water and salt AP flour how long we going to let this mix up for a few minutes and then we

Wrap it up and let it rust in the refrigerator all right so now we’re going to make the cure for the duck legs okay white sugar brown sugar sumac and some kosher salt so breakfast and lunch breakfast lunch and dinner and you’re taking all the time to make Con feed

Duck legs why not does she let you go home I mean you just stay here she likes it when I’m home actually yes you didn’t have to say in the sultry voice like that crushed juniper berry raw garlic fresh thyme the duck legs on top of this

And then we’ll reverse the order and we’re going to do it again yep the garlic and then the Juniper how many days are on your calendar just the seven how many hours 60 60 hours a day that’s what I figured you were working refrigerated it overnight and then we’ll

Cook them in the Schmaltz the Almighty schmalz 2 to 3 hours what are we on to now we’re going to make a roast tomato ketchup up which is going to go into the sauce for the final dish going to the sauce groma tomatoes chopped garlic dried oregano some dried basil salt and

Pepper and roast these off what temp 350° oven for about an hour put it in a container with tomato paste and pure it until smooth okay Chef now we’re going to make the filling for the parois boiled potatoes green onions some of the duck leg K Fe mixed pepper corn blend

Kosher salt mash it around going to add a little bit of that reserved duck fat so this whole process is by hand and then we haven’t even got into the rolling out of the dough that is correct oh my goodness and you don’t have a sheeter I do not have a sheeter I’m

Going to get you one for your birthday when’s your birthday my birthday was Monday a I missed it sorry maybe at least a bigger rolling pin huh that come with an Easy Bake Oven we’ll cut our dough brush it with a little slurry of corn starch and water

Slurry up perogi filling how are we cooking these from here they go into the Boiling Pot of water all of this activity going for one item on the menu that is correct you’re busy man so we’re going to start with duck fat progis chiaki button mushrooms the

Ketchup that we made I like to char the ketchup oh me too always cooked mirp duck stock cover and let it reduce what do we do now wait okay good talk all right voila and we top it off with a little sh sour cream I don’t know that the word perogi

Describes this it’s like calling my Camaro car that’s a vintage Hot Rod here great duck the duck jeo reduction with the pry soaks up the vegetables the mushrooms the little kiss of that roasted tomato sauce this is like I’ve been going to all the movies in black and white and

Then today I went to IMAX Dynamite thank you I’m about eight blocks south of the famous Wrigley Field on Sheffield Avenue now this is the Avenue where everybody stands when someone hits a home run and they running for the ball we’re not here to talk about baseball we’re not even

Here to talk about Chicago Dogs we’re here to talk about burgers that are right on this is DMK Burger Bar head chef Michael cornick is cranking out real deal burgers and homemade sides like a truffle aoli for the fries let’s get this going truffle aoli couple of

Egg yolks and get this Emulsion running with just a little bit of lemon juice and then we’re going to start with Virgin Olive Oil so how often are you doing the uh well we do a big batch once every 3 Days by hand yeah but but we’ve

Got a lot of guys now we’re going to add the white truffle oil you’ll smell it as soon as it hits the the bowl look good that’s pretty close little salt yep add pepper some lemon in that a little bit aol’s done time to do the fries give me

The The Rundown we’re going to start with some Idaho rusted potatoes and we’re have them well aged by our vendor interesting we’re looking for a potato that’s been aged you know 3 or 4 months at least because we know when we don’t have that we end up getting fries that

Cook too fast Brown up too fast cuz you’re burning the sugars and the fries is not really cooked and it doesn’t work we put them in a french fry cutter 3/8 in Cut we wash them then we drain them so three different fryers we’re blanching them in beef bad down at 250

And how long will they go they’ll go about 4 minutes or so the fries are blanched let them hang out on the and then they’re finished in beef 3 minutes or so but you got to be delicate with them because when they’re this soft they can break into a lot of little pieces

And those sitting there stirring them with tongs right take them till they’re nice and golden brown and then as soon as they go in the bowl while they’re still a little bit wet we want to season them up with salt pepper little bit of Parmesan cheese I

Like it little bit of parsley for color and they go on a large plate and serve with the Truffle cream crunchy exterior tender such a richness more importantly to me than in skin on see I like pepper on my fries too eoli nice it melts right into fries I mean

Real deal man Real Deal you’re going to have a gourmet burger joint you better serve up a gourmet fry right excellent truffle fry up great fries fries here are the parmesan trule cream fries they’re crispy but they’re soft in the middle real potato taste truffle is delicious

The cream is kind of sweet and with the cheese on top of the fries it’s kind of Tangy it’s just a very rich taste so I’m here in El Paso Texas I’m in a strip mall and I’m looking for wait for it barbecue now no wait wait wait wait

Listen listen I felt the exact same way I mean El Paso Texas Real Deal barbecue strip mall you got to be kidding me until I heard about this dude he’s got a big monster smoker that’s a stick burner I mean no gas assist it’s real deal this is Desert o

Barbecue pull these briskets everything I’ve have ever tried on this menu is awesome run them in so there’s a lot of great food in this town is there a lot of barbecue not really it’s the only barbecue that I consider barbecue what’s different about here is the way they

Smoke it which is a trick that owners Rich Funk and his wife Suzanne have borrowed from another part of the Lone Star State it’s a central Texas style barbecue which they use Oak this is a stick burner barbecue yeah so you’re back there and you got to keep this

Thing rolling we cook day and night and the specialty of the house is El Paso stuffed potato here you go Pala potato with brisket stuffed baked potato is powerful you know uh you you get that baked potato and cheese and beans and you have beautiful moist brisket it’ll

Definitely fill you up what are we making first jalapenos torios and we’re going to top the El Paso stuffed potato with them roast the jalapenos no oil no Nat lime juice soy sauce and the onions marinate overnight what’s our next step we’re going to prepare the potato we

Wrap it in foil throw it in the smoker how long does it take to cook about about 4 hours I can put on there what type of meat I want yeah I want to see what the briskets all about big old fat brisket right here we’re going to trim

It and we need a perfect shape and where did you learn this crazy technique it was a lot of trial and error you’ve been on trial a lot now salt and pepper City this is ready to go on the smoker 18 hours between 250 and 275 make it happen

Captain all right let’s make a potato I’m going to roll it soften it up beat it up is more like it you know it’s just a garnish at this point some butter salt pepper cheese sour cream some chives and some brisket that’s a/4 lb right there some beans and

Our jalapeno anybody ever eat the whole thing yeah what football team do you play for there’s a lot more going on in this than what most people would call the average stuffed baked potato oh tato is one of my new favorite things one thing I like on your brisket

It’s not overly Smoky nicely seasoned good bark beans are delicious the whole thing is a package deal man besides the fact that it’s not a human size it’s like four human sizes all right Jesse do your thing when I’m hungry I definitely get the stuffed potato great flavors great vest to it

The brisket is just consistently moist in the middle incredible you’ve had good barbecue yeah in a strip mall this used to be a food trick actually no this is a strip mall buddy you can’t tell me it was a food truck I can tell there’s no

Wheels on this4 lb of brisket Desert Oak has definitely the best barbecue here in El Paso just a delectable Delight you’re the real deal everything that you’re doing you’re doing really mindfully and that is what it takes to be great barbecue nice job thank you