How to Make Potato Aligot!

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“a pinch of salt…” “Two shots of vodka….”

The „pinch“ of salt has to be the food measurement unit with the loosest definition 😂

Finally a chef who doesn't add a million things to the potato. Extra points for actually using the peels too.

“A pinch of salt 🧂 “??? Sir that was a fist 👊🏾 of salt 🧂😆

" a pinch of salt " is the equivalent of Dumbledore says it calmly 😂

frying the skins to not let them go to waste is actually such a genius move

"I'm not a very patient human being" This is the most relatable thing I heard today😂

He looks so mild mannered and dangerous at the same time I love cooks man 😂😂 Well he seems to be in that chef level

OMG ! As a French person I'm so glad to see this mentioned in a foreign video ! This is a typical dish from the South of France. A hidden gem. The traditional cheese used for it is the tomme d'Aubrac. My dad's side of the family is from this region and I would eat this all the time as a child. I'd say you got the consistency pretty right. The longer the thread you get when lifting the spoon, the better. It's typically eaten as a side dish with meat but using the peels as fries is a pretty good idea. Cheers !

During the Great Depression (1929-1941), my grandmother made certain food waist was at a minimum. One of the favorite treats for the family of 9 were crisp fried potato peels. Gram always reminded the grandchildren to wash the potatoes thoroughly before peeling as well as to thoroughly rinse the peels in cold water after . Then they were tossed to dry and finished drying on large linen dish towels. A labor of love no matter which generation was lending a hand. The last time we were all together was 1981 Dec, , 28 of us. It was grand. By the way, no mayo or ketchup, we had freshly ground pepper & salt with a drizzle to Gram’s Balsamic vinegar reduction. Made with the pan dripping’s of a meat or bird. Apologies at 77 I’m reminiscing. I am recalling the smells and sounds of the kitchen and then the flavors.

The “UUH MY GAWD” was crazy 💀

"I am not a patient human" Yeah this guy is definitely a chef

Looks fancy and affordable to make. I'm definitely trying this

For those who wonder, it is called Alligot and it's from Aubrac in France. And if you want other ideas with potato and cheese from France, you can try Tartiflette from Savoy, Truffade from Cantal or Welsh from North. These are all divinely good.

I would love to eat at that restaurant. I bet the food is 10 for 10.😋

Looks delicious!! The cartoon sound effect of biting/crunching was awesome!

I loved that he used the peel. No food waste!

Got me at the “pinch of salt” lmao

OMG that looks so freaking good 😊👍🏼