Watch the full episodes and more here: https://bit.ly/bbcm-dvcLF71
Marco Pierre White shares four of his favourite Michelin classics, all starring the humble potato. He demonstrates how to make pommes Maxim, pommes boulangère, potato rösti and buttered chips, each prepared with precision and simplicity.
Find out more:
In his BBC Maestro course, Marco shares the techniques and philosophies that shaped his Michelin-starred career, helping you bring classic dishes to life in your own kitchen.
Useful Links:
See all courses on our Home page: https://bit.ly/bbcm-homeLF71
Check out our YouTube memberships: https://www.youtube.com/channel/UCIIcUq-DNRXGoADi8slTSyg/join
🤳 Stay connected with BBC Maestro
Facebook: https://www.facebook.com/bbcmaestro
Instagram: https://www.instagram.com/bbcmaestro
TikTok: https://www.tiktok.com/@bbcmaestro
43 Comments
These aren't potato dishes, but butter dishes with bits of potato here and there 😀
Gościu nie ma pojęcia jak smakują młode ziemniaczki z masłem i koperkiem przysmażone lekko zaraz po odcedzeniu i do tego zsiadłe mleko z prawdziwego mleka a nie tego ze sklepu.
he had me until the French fries lmao
If this man had an ASMR….it would be beyond buttery
Yo what is that pan he is using?
The potatoes chose to be julienned it was their choice.
This guy seems like he’s trying for the Bob Ross of cookery
Buttah
Butter, butter, butter
It’s as simple as that
Butter with potato garnish
26:42 Thought he was going to eat it right then and there with his face lol
Samwise Gamgee approves
Incredible Chef!!! He knows the mean of every detail to make a perfect dishes with the sense and touch of every food
I'd have probably used kitchen roll to dry those spud slices. It would have to be my guilty secret. Marco would ruin me. For those who don't know, follow instuction to the letter, or you WILL suffer.
You would think that is so easy! Ohh boy..
That was the butters choice.
butter on chips. this guy is a madman
He still gets it golden brown without any burns. His knowledge on cooking is truly awesome.
WHEN U USE MANDELIN, USE THE HANDLE IT COMES WITH IF U VALUE YOUR FINGERS
Would be really nice to know what kind of fcking potatoes and butter he uses
The cloth gives the potatoes that nice bleach taste.
Why not use a second towel on top of the potato layer for drying, instead of turning them one by one?
……………… I am definitely going to try the first two dishes. My gosh,…………………………YYUUMM.
…………………………… I do have a question. He stated 120, for 120 minutes. How did the food get so brown at 120 degrees….? Is there a difference in degrees or is this a different measurement system…? Will 120 degrees create the beautiful browning that was shown.. ??
Marco you are 100% correct as always
Butter is good for you. Far, far healthier than seed oils.
Keeping my finger away from the blade , only towards you ! 🖕😂
I have a question. If you move the pan to the side does the heat in the pan become uneven
Shit chef
35:06 I drooled on my shirt.
10:40
There we are ❤
14:13
Llapingachos. Look it up if you like potatoes and cheese
Can't believe I'm watching the man that made Gordon Ramsey cry, talk to me about potatoes in basically an ASMR video
"And thats how i like it… Butter with a touch of potatos"
What more do you want?!!!
Riddle me this Batman… how is chef still able to grab a pinch of salt without covering his fingers and throwing huge clumps of salt in his dishes? His fingers are drenched in oil!
His hands have to taste good😂
Let the potato 🍸 🧉 🥛 🫖
This needs to be a series with multiple seasons.
The potato chose to cut itself
I don’t need a therapist. I need that!
When butter dominates ever recipe, you know a chef has mastered his game!