Whole potatoes are frozen overnight, thawed in water and peeled by hand; freezing changes the texture, so the baked potato comes out soft inside with a crisp outside. The halves are coated with paprika, thyme, salt and olive oil and air-fried in two stages, 160 °C then 200 °C. Served with a dip of sour cream, soy sauce, garlic, chili flakes and fresh herbs.
The dip the video calls "the right sauce" for a blooming onion — cool and tangy against all that fried crunch, and made in the time the onion takes to fry. A cup of Greek yogurt is seasoned with a teaspoon of dried Greek herbs, a teaspoon of mustard, half a teaspoon each of sugar and salt and a squeeze of lemon, then finished with a little finely grated red onion stirred through. Makes about a cup; serves 4.
Steakhouse herb butter is the trick that makes a home steak taste like it came off a grill line: one rosemary sprig and three thyme sprigs stripped, a small handful of parsley and two garlic cloves, all chopped as finely as you have patience for, smeared and folded into 200 g of soft butter with a scraper until the green runs through every bit, then a splash of Worcestershire for the savory note underneath. Rolled into a log in cling film and chilled firm, it goes on after the steak leaves the pan — a slice melting over the resting meat. One batch finishes several steaks and keeps for weeks. Makes about 10 slices.
Golden air-fryer mushrooms are the snack of the set, and the crust comes from a spoon of mayo: whole mushrooms tossed in a bowl with a few spoonfuls of mayonnaise, paprika, garlic powder, salt and black pepper, then 15 minutes at 180 °C. Mayonnaise is already an emulsion of oil and egg, so it clings where plain oil runs off and browns into a golden, aromatic crust while the mushrooms inside turn tender. Five minutes of prep, one bowl, one basket — a side or a snack straight from the air fryer. Serves 2.
Parmesan potato stacks are the party build: thin, even rounds — unrinsed, because the surface starch is the glue — tossed with salt, dried thyme, paprika, pepper, olive oil and half a cup of grated Parmesan, stacked into little towers on parchment and baked 25 minutes at 200 °C, then rested 5 minutes while the starch sets them crisp. A Paris restaurant was layering potatoes like this back in the 1870s — pommes Anna, one portion at a time. Serves 4.
Golden potato circles are fries with a show-off streak: thick half-centimeter rounds punched into rings with cutters, chilled 10 minutes in ice water (starch is the enemy of crisp), dried, oil-sprayed on a rack and baked 20 minutes at 200 °C — or 15 in an air fryer — then swirled through slow golden garlic butter and served with a mayo-sriracha dip. The scraps become mash. Serves 3.
The crispy potato slice pancake turns a single potato into dinner: the whole potato is peeled into thin ribbons, rinsed in ice water for glass-like crunch, dried, bound with one egg, a spoon of flour, a little sour cream, salt and pepper, then pressed into one even layer and fried about 4 minutes a side plus a couple extra until golden and proud. Brilliant next to meat — the fat flows straight into the crisp. Serves 2.
These parmesan-crusted potatoes split the work: skin-on halves boil 15 minutes so the oven has just one job, then get shaken through a paste of smoked paprika, Herbes de Provence, black pepper, olive oil, crushed garlic and 60 g of grated Parmesan — dry enough to crisp instead of melt — and roast 15 minutes at 200 °C. Crisp bacon and parsley land last. Serves 4.
Golden garlic butter potatoes are the corner-piece-of-the-roast, cube by cube: boiled 10 minutes in salted water, steamed dry, dusted with a heaped tablespoon of cornstarch and shaken in a cling-filmed bowl to rough up the edges, then pan-fried in one layer until deep gold. Butter goes in only at the end so its milk solids toast instead of burn, and rinsed, bone-dry garlic fries golden instead of bitter. Serves 3.
Black garlic aioli is an immersion-blender emulsion: one egg yolk, half a head of squeezed black garlic cloves, a teaspoon each of lemon juice and balsamic, then about half a cup of olive oil. Start the blender flat on the bottom of the cup and lift slowly — it thickens exactly like mayo, sweet-savory and almost chocolate-dark. The potatoes are just the excuse. Makes about 6 servings.
This miso garlic marinade blitzes 15 confit garlic cloves with a tablespoon each of olive oil, rice vinegar and mirin plus three tablespoons of miso paste into a smooth, spreadable coating. Miso brings the umami, mirin the sweetness — and that sweetness is exactly what builds a deep, dark crust on grilled meat. Enough for about 4 steaks or chops.
Garlic butter for steaks is the confit's first dividend: chop 15 confit cloves fine, stir them through the thyme-garlic butter saved from making garlic confit, salt it, roll it into a log and chill until firm. From then on, steak night is handled — one slice melts over a hot steak into an instant pan sauce. Makes one log, about 10 slices.
Homemade black garlic needs no special ingredients — just 20 whole heads, plastic wrap, foil and a food dehydrator held at 60 °C for four weeks non-stop. The month-long slow Maillard reaction turns every clove jet black and dried-fruit sweet — the stuff restaurants charge serious money for, made from the cheapest garlic of the year. The recipe includes the first thing to make with it: a fried black-garlic Parmesan sandwich spread.
Garlic confit poaches whole peeled cloves in a block of butter with a sprig of thyme at 140 °C for one hour — the butter barely bubbles, the cloves turn golden and mellow with none of the harsh roast, and the strained garlic-thyme butter is a second ingredient in its own right. Start with the jar-shake trick: the skins rub off against the glass by themselves. Makes one jar; about 8 servings.
Creamy corn on the cob starts in the air fryer: foil-wrapped cobs steam in their own juice at 200 °C for 10 minutes, then roll through a silky roux-based sauce — 70 g of butter, a tablespoon of flour, 120 g of heavy cream, paprika, garlic powder and parsley — simmer 5 minutes under a lid and land under a snowfall of Parmesan. Summer corn, turned up. Serves 3.
Batter-style onion focaccia with no kneading: blend 100 g of Parmesan to crumbs, mix with 250 g of flour, 350 ml of water, rosemary, salt and pepper, fold in four ice-bathed chopped onions, spread on a baking sheet, dust with corn flour and bake 30 minutes at 180 °C. Golden, crispy and the whole house smells like an Italian bakery. Serves 6.
No-knead ciabatta from five ingredients: mix 350 ml of water, 2 g of dry yeast, 20 ml of olive oil, 450 g of flour and a teaspoon of salt with a spatula, let it rise in the fridge overnight, fold once with oiled hands, divide into six rustic pieces, rest 30–40 minutes and bake 15 minutes at 250 °C. Bakery crust, zero kneading. Makes 6.
Flour-and-water flatbreads with no yeast: boil 300 ml of water right in the pan, stir in 300 g of all-purpose flour off the heat (the boiling water cooks the starch — the hot-water dough trick), rest 20 minutes, roll thin and fry 30–45 seconds a side in a lightly oiled pan. A warm stack faster than a trip to the store. Makes about 8; serves 4.
These small potato bites cook in a waffle maker, where the hot plates press riced potato dough into ridged rounds that crisp on both sides at once, no frying pan needed. Boil 300 g (10.5 oz) cubed potatoes for about 20 minutes, then rice them while hot so the flour and softened butter blend in without lumps. A little dried chili gives gentle warmth; swap it for black pepper if you prefer a milder flavor. Roll the dough into 3 cm (1 in) balls and set about six in the preheated waffle maker. They are done when the ridges turn deep golden and the bites release cleanly from the plates.