Potato Balloons Recipe (puffed potatoes)

And finally the long-awaited recipe puffed potatoes or balloon potatoes What do you think of this video And the recipes they prepared at home They're all wrong Come on I'll give you the exact 100% recipe The puffed potato technique made easy It's not a recipe there are no actual ingredients—what makes it special is the secret there's no secret ingredient The secret to the puffed potato is how you prepare it—first boil the potatoes then peel them Choose potatoes of medium size— neither too large nor too small I handed over the task to my friend in the kitchen Do you see that mountain over there It 's covered in snow Look at it now—wow the snow's all over us not on you We don’t have it here we don’t have anything here—just on the mountain—enough already it’s like what even is it Wash the potatoes after we've scratched them so the dirt doesn't stick Just wash them like this to clean them thoroughly Send it quickly quickly Are our potatoes ready How about cutting them with a knife just like that Or if you want them very thin cut them with the knife to ensure they’re all the same very slender size The potato chip should be raised by 2 millimeters and slightly less than that it shouldn't be too thick And it mustn't be too too too delicate—let's get a cutter that gives us a 2-millimeter measurement I gave you a 2-millimeter slice and I'll start cutting the potatoes to that thickness—I'll take the potato like this lengthwise I won't do it lengthwise and I'll start cutting it Check out this potato and this fish And if you're cutting your own throat are you really making a profit Enough already We didn’t want to go from having one injured person to two Potato Guy noticing the size of the potato and the fis Hi we'll need to peel these potatoes first Hi we'll take these potatoes and first we need to wash them They'll wash the water and return to pour this water they must bathe thoroughly then we'll go out to breathe This is my first wash you'll see how cloudy the water is meaning it's not clear water we wash thoroughly thoroughly then strain it Half of us are already soaked let's go back and drench ourselves completely Warm water not essential for drinking not essential for washing just ordinary warm water I'll soak the potatoes in water for about an hour maybe a bit more I'll add about a teaspoon just a little more than a teaspoon One teaspoon of baking powder only Soak it for an hour then stir it well We'll leave them at room temperature and let's go get the containers we need to pack them in I'll grab the containers and be back He's frying we need two batches —why Because he's frying twice first batch and second batch The oil temperature of the first fryer must be slightly different from that of the second fryer I'll put these two pieces on the heat and fry them in plenty of oil—lots of oil we need With an increase I'll explain something to you now We'll start frying the first batch of potatoes in this oil The temperature must be about Between 300 and 350 degrees remove the first batch of fries from the oil let them rest briefly then return them to the second batch of oil The second oil must be well protected —its temperature must reach 400 okay To succeed with us 100% you need the technique I was just talking to you about—deep frying It's the way she pulls out the potatoes puffed and sweet Yes in the video I made for you I don't remember every single one of these steps But the video needs to be just one minute long and I really want to give you an actual recipe—let me explain it to you in detail More than just showing you how to do it in a one-minute video like this—there are essential details you need to know I'll let this oil heat up and then we'll return to the potatoes Done potatoessoaking I'll strain them Let them stay in the bath for five minutes so they can soak well in the water before we start lifting them We'll lower them into the bath I'll leave them to fry in the oil let them brown nicely that'll be our protection toss in the potatoes Let's check the oil temperature—now it's reached 300 Okay plenty of that We'ready to drop the potato Come on the oil's hot like this Let's drop the potato We don't want a bunch of potatoes piled up in the center of the pan just lay them in a single layer on the surface not stacked on top of each other Let's grab some potatoes We lower them down with oil In the name of God The potatoes do not touch each other And keep them apart from one another We'll remove the oil and pour it over let's see if this batch really puffs up And here's the second balloon we've got it inflated too but without a little bit like this rove this balloon that's inflated here with us We'll fry it drain off the oil and let it rest —this is just a brief pause not the final step We'll go back and pick it up again later This other one's blown up too we'll remove it seeing as we 're already taking out all the ones that puff up like this They're coming back same as before but in the next round they'll return they'll come back they'll blow again This one too I blew it right here We see the pill swell up when it reaches us so we let it drop onto the oil surface like that and keep holding the oil while lowering it down Hoodie's done blowing up those two are gonna get taken care of and put with this one—see if they can come along like these beads We're not inflating everything just mostly and it won't matter— what's important is that almost all the beads will inflate with you Full blast or half blast—no big deal if it comes out like that not too much puffing What matters is we'll take them off In the name of God Let's go And now we'll handle The remaining potatoes We'll remove them and come back to collect them Cook the oil until hot then reduce the heat The potato fryer makes the potatoes come out like this We need to remove them from the oil And place them on top And the potato doesn't have to be peeled just scrubbed clean—just enough to remove the dirt from the surface Hoodie you two blew it You're seeing I'm gonna handle this And the other one is also blowing maybe something will come out with you maybe something will blow with you by the way really sweet Houdi In the name of God The last two in this group also blew with us Seeing how lovely it is here We'll pour the remaining oil onto the other side and remove it Alright I'll stop now and just say the potatoes—those ones we mentioned first—and I'm heading back so I'll leave you to it After they moved just let me finish up with you before the sun sets—my potatoes the ones we mentioned are just one little thing We'll come back and crush them with oil oil oil—over 300 000 in total It means heating the oil to the right temperature the first time so it maintains its shape and comes out crispy with us The potato we mentioned and blew on —look how they've come back the same When we return and get off here they'll come back to blow on us In the name of God We'll pour the hot oil on them this way We'll pour the oil out and pour in a fresh cup Honestly I only brought this technique because of how it works I'll remove them from the oil I'll manage Just fry the remaining potatoes In the name of God As I told you it's not necessary for all of them to be related to you for example that particular one didn't blow so it came back So okay if I come with you Of course we've put the blow-up balloons for you in the shorts video all the inflatable balls We'll get rid of them—air's almost gone they're roasted already no tea left The grain flew away They must be removed from the oil and placed on the plate immediately —just a moment later and the heat will start to affect them She'll be a real pain in the neck so it 's only natural if she comes back acting the same way for a bit but that's enough— now it's just two layers of potato gratin I have one more item Good morning So guys here's what we found We discovered that the inflated potato is a technique not a recipe We realized it's natural for us to feel down when we' re inflated you know And if it's okay when it comes out with you don' t blow it—just like we cut it in the short video You can see from the inside how thin the layers are and you can stuff them with whatever you like like chicken Potato just like we've done before but this potato is different on the inside or you can eat it exactly as it is Don't stuff it with anything just dip it in the sauce You might like it you might not —no big deal You don’t always have to agree with us because sometimes the oil just isn’t right The quality isn't right—you can't achieve the proper heat and the potatoes vary frankly we've got issues with that In Lebanon potato farming is something we've long abandoned yet the country still produces some of the finest potatoes in the world—if you were to revive it Without the right kind of potato you won't get the same result so if you try this recipe I hope you love it I'll make you a crown if you behave but if you don't behave I'll just make a regular crown don't get upset bye I wanted to take a photo of the cover but the potatoes are done The potatoes are ready do you want the sauce too No That's you you silly one Honestly you're such a good soul You went and bought a tablet Well go on then go on