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42 Comments
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funny you should be doing this video toady as I only watched it on fallow a couple of weeks ago
Fallow one of my favourite restaurants in London.. prefer it over Brat tbh which is like top 100 in the world
First time, like you, I followed as he appears to do in the video. Also like yours too much butter and too wet to crisp up. By the time was dry enough to crisp up on the edges the potatoes are over cooked. Great flavor, but not the best eating experience. 2nd time, I just use a silicon brush to apply a little butter between layers and a sprinkle of broth each layer. I added q more layer of potatoes (5 total) and used a heavier plate to bond the layers better. Steamed with paper for 1 hr and then with convection fan on and uncovered for a little over an hour more. 2nd time could cut out in quiche like wedges with crispy edges an then put little more onions on top. Texture was great, crispy edges great, butter just right. Definite go to side dish for future family gatherings.
Dude, that mo really suits you 👨🏻
Sonny has begun his transformation into Sgt Gilbert!!!😂😂😂😂
Nice
Woohoo, crossover for my two favourite food channels!
This version has rosemary salt so must be better, but I batch cook this in small oven dishes so easy to reheat another day.
You look like Mr. Inbetween. Your next channel should be kicking the crap out of bad cooks, then cook for them.
It looks like Sergeant Gilbert is now doing the Cooking and Sonny is just doing the pepper. What happened in those ten weeks with the USB-C?
It should be pronounced "fowl-low", not "fall-low". Looks delicious, though, can't wait to try it myself!
Well done Sonny Dude. A lot of work. I’d be more interested in eating these potatoes boulangère than cooking them but who knows I might be tempted. 😋 psst: love the pan 😍
0:30 But do you like trutles?
There's a great Americas test kitchen video on caramelized onions that take way less time. You essentially steam the onions so they cook crazy fast without burning and then allows the caramelization to happen quicker since to caramelize you have to get rid of the water which is what takes so long.
It's obviously pronounced Fallow
See I love watching both videos because they likely won't see it from a new perspective cause they've probably made it a hundred times, vs. the first time some pitfalls someone would fall into.
I made Greek potatoes last night which is a similar concept. But instead of beef stock it was chicken stock and lots of lemon juice and minced garlic and shallots. OOOOO MAN was it good. The potatoes were so tender and they absorbed all the butter and stock. Absolutely amazing stuff. I’d love to see your Greek potatoes thatdudecancook.
I got my potatoes mandolined, and my onyo caramelized. I'm going to use a silicon pastry brush to apply the melted butter, and use Better than Bullion beef flavor made with a half-cup of white wine included. Some dried rosemary, thyme, and coarse black pepper, and into the oven with ya. Can't wait to tuck into some tasty taters. . .
I don't think you had too much butter when you removed the cartouche, it looks like Fallow had just as much, and it got reabsorbed when put back into the oven
Did Sean Strickland lose so bad that he is cooking potatoes.
Do you find time for your wife, husband and or kids. I'm just asking.
That dude can universe, the combine the channels.
We made this when Fallow posyed it, abd it's awesome!
I tried those potatoes b/c of that channel. And they are amazing. though, i did a single dad, get it done not as many steps version and it was still amazing.
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That said, that channel has another video, 5 mother sauces. And it also is a must see for novices like myself. basic enough to be approachable, enough info to keep you coming back.
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you love to see the cross channel respect. THanks Sonny! Keep em comin.
Mustache changes like 5 times, i feel like I'm being Mandela'd
With that must stash you are looking like Nosferatu just sayin 🥰
The Boys at Fallow are soo good, one of them came from Heston Blumenthal kitchens ect ect they know there stuff!
Fallow can do no wrong.
Not nearly enough potato slices in ech layer. Also, i didnt see if you had 'destartched' your potatoes after slicing.
Amazing! What brand avocado oil do you use? Or can't you say publicly?
I know this has nothing to do with the dish in this video but I would like to see your attempt at making sushi
The type of potato will be very important for the amount of butter they can absorb 👍
Great recipe and Love your Kitchen
Can you make a smaller edition of this? I will have to try as potatoes are my favorite veg and YOU are my favorite chef! (Gonna check out fallow AND buy the pan!
You take a shot when he references 20 years. Never fails
An important part that was not mentioned is to NOT rinse the potato slices. You do not want to rinse off the starch cause you want it to assist in thickening things up. So this needs to be assembled without haste cause the potatoes will begin to turn color quicker.
Retired cop? or Retired corn star?
English uses Celsius not Fahrenheit you cooked yours a lot lower than theirs
Fallow has been in my feed a lot. I do enjoy his videos. I feel like I have keen sense of when I'm hearing from actual experts. There's a lot of bullshit out there.
OmFG… Fallow restaurant wasn't on my 2025 bingo cards for this channel to replicate on the recipe…😂😂😂
THE FUCKED UP COLLAB WE DIDNT KNOW WE NEEDED
I'll check out the gaming channel too.