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About 10 years ago, I took a trip to Las Vegas with a group of food writers, and while I don’t remember much, I do remember learning how to make this incredible potato gratin from Chef John Schenk, at his restaurant, Strip House. Visit https://foodwishes.blogspot.com/2019/10/potatoes-romanoff-this-didnt-stay-in.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing Potatoes Romanoff recipe!\n\nYou can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”", "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:00.380 --> 00:00:08.519\nhello this is chef john from food wishes\ncomm with potatoes Romanov that's right\n\n00:00:08.519 --> 00:00:12.540\nI'm not only certain how authentic the\nrecipes are that I post but this time I\n\n00:00:12.540 --> 00:00:16.560\nam really certain since I was shown how\nto make this incredible potato side dish\n\n00:00:16.560 --> 00:00:21.150\nby its creator chef Jon Shing although\nnow that I'm remembering he did credit\n\n00:00:21.150 --> 00:00:24.510\nhis mom back in Buffalo is showing him\nhow to make it but the point is I\n\n00:00:24.510 --> 00:00:28.199\nlearned this directly from him in his\nsteakhouse in Las Vegas about ten years\n\n00:00:28.199 --> 00:00:32.430\nago and it really was one of the most\nmemorable parts of the trip in that it's\n\n00:00:32.430 --> 00:00:36.270\none of the few things I can remember but\nanyway let's go ahead and get started\n\n00:00:36.270 --> 00:00:41.219\nby buying some very large russet baking\npotatoes okay accept no substitutes it\n\n00:00:41.219 --> 00:00:45.030\nhas to be large russet potatoes for this\nand what we want to do is make sure we\n\n00:00:45.030 --> 00:00:48.379\nscrub those very clean since we are\ngonna use the skins for this recipe and\n\n00:00:48.379 --> 00:00:52.770\nthen what we're gonna do is go ahead and\nwrap these in foil and by the way you\n\n00:00:52.770 --> 00:00:56.579\nonly need three large potatoes for this\nrecipe but I'm gonna do four since I had\n\n00:00:56.579 --> 00:01:00.300\nfour and I'll just say one two fry with\nsome eggs so don't let that throw you\n\n00:01:00.300 --> 00:01:04.409\noff we only need three and then what\nwe'll do once wrapped is go ahead and\n\n00:01:04.409 --> 00:01:08.340\ngive him the old poka poka\nwith some kind of small pointy knife and\n\n00:01:08.340 --> 00:01:13.110\nthat will allow steam from the inside of\nthe potato to escape all these big and\n\n00:01:13.110 --> 00:01:17.159\nthat's it once foiled and poked we can\ngo ahead and pop those into the center\n\n00:01:17.159 --> 00:01:22.470\nof a 400 degree oven for approximately\nan hour and a quarter or until very\n\n00:01:22.470 --> 00:01:26.340\ntender and of course since we never want\nto guess in the kitchen we're gonna go\n\n00:01:26.340 --> 00:01:30.060\nahead and test those with a knife and if\nthat doesn't slide right in they're not\n\n00:01:30.060 --> 00:01:34.829\ndone put them back in for a while but\nthese were perfect and then what we'll\n\n00:01:34.829 --> 00:01:38.460\ndo as soon as these are cool enough to\nhandle let's go ahead and unwrap them at\n\n00:01:38.460 --> 00:01:42.060\nwhich point we want to let these cool\nall the way down to room temp because\n\n00:01:42.060 --> 00:01:45.630\none of the secrets to this recipe is\nwrapping these and popping them in the\n\n00:01:45.630 --> 00:01:49.530\nfridge overnight before we use them and\nI guess it doesn't have to be overnight\n\n00:01:49.530 --> 00:01:54.000\nbut they really do need to be completely\ncold when we grade them alright so this\n\n00:01:54.000 --> 00:01:57.630\nis me the next day pulling them out and\nwhat we'll do is go ahead and grate\n\n00:01:57.630 --> 00:02:01.920\nthese with the skins on a cheese grater\nand if you're not big on potato skins\n\n00:02:01.920 --> 00:02:05.610\nand you're a little bit worried about\nthis don't be okay they're almost in\n\n00:02:05.610 --> 00:02:09.569\nperceivable in the final dish although\nhave you said that when you get down to\n\n00:02:09.569 --> 00:02:12.360\nthe end of a potato\nyou'll probably be left with a large\n\n00:02:12.360 --> 00:02:16.110\npiece of skin which\ncan discard so I went ahead and Grady to\n\n00:02:16.110 --> 00:02:19.769\nthree potatoes as shown at which point\nwe can go ahead and start adding the\n\n00:02:19.769 --> 00:02:23.940\nrest of the ingredients including some\ntype of onion and in my case shallot\n\n00:02:23.940 --> 00:02:28.290\nwhich in case you're not familiar sort\nof looks like a small red onion and it's\n\n00:02:28.290 --> 00:02:31.890\noften described as a cross between an\nonion and garlic but I don't actually\n\n00:02:31.890 --> 00:02:36.150\nlove that description I mean kind of\nsorta but it really is a unique oniony\n\n00:02:36.150 --> 00:02:40.319\nflavor and by the way no matter which\nkind of onion we use we really do want\n\n00:02:40.319 --> 00:02:44.910\nto dice it very finely with a very sharp\nknife okay because in the classic recipe\n\n00:02:44.910 --> 00:02:49.349\nthis does not get cooked before we mix\nit in and by the way in the blog post\n\n00:02:49.349 --> 00:02:52.920\nI'm gonna talk about all your other\noptions for this as well as I will also\n\n00:02:52.920 --> 00:02:57.299\ntalk about the amounts since I used a\nreally large amount and probably more\n\n00:02:57.299 --> 00:03:00.629\nthan the average person will want but\nanyway bottom line we're going to need\n\n00:03:00.629 --> 00:03:04.470\nsome minced onion and then once that's\nprep we'll go ahead and grab a couple\n\n00:03:04.470 --> 00:03:08.760\nforks with which we're gonna mix\neverything together and we will go ahead\n\n00:03:08.760 --> 00:03:13.170\nand toss our freshly minced shallots in\nalong with what looks like a ridiculous\n\n00:03:13.170 --> 00:03:17.370\namount of salt but it's not because\nthat's large grain kosher salt so it\n\n00:03:17.370 --> 00:03:20.819\nalways looks like more than it is and\nyou really do need like a teaspoon of\n\n00:03:20.819 --> 00:03:24.930\nkosher salt per large baked potato for\nsomething like this and then besides the\n\n00:03:24.930 --> 00:03:28.319\nsalt we're also gonna want to season\nthis with some pepper but not freshly\n\n00:03:28.319 --> 00:03:31.609\nground black pepper this time we're\ngonna use freshly ground white pepper\n\n00:03:31.609 --> 00:03:36.810\nwhich I don't use a lot of but that's\nwhat chef Jon recommended and then we\n\n00:03:36.810 --> 00:03:40.680\nwill also do a little touch of cayenne\neven though that is not in the original\n\n00:03:40.680 --> 00:03:44.910\nrecipe and then what we'll do before we\nadd the rest of our ingredients is give\n\n00:03:44.910 --> 00:03:50.220\nthis a quick mix using the old fork toss\nand clean method which means we dig down\n\n00:03:50.220 --> 00:03:54.120\nunderneath with our Forks and then toss\neverything up and then after doing that\n\n00:03:54.120 --> 00:03:58.260\na time or two we clean off our forks and\nrepeat and the reason we're using this\n\n00:03:58.260 --> 00:04:03.359\nmethod is one of the secrets to this\ndish is not to mash these potatoes so we\n\n00:04:03.359 --> 00:04:06.630\nreally do want to be gentle and then\nwhat we'll do once that's been mixed\n\n00:04:06.630 --> 00:04:11.880\njust stop and add our cheese which\nshould be a nice sharp white cheddar and\n\n00:04:11.880 --> 00:04:15.810\nthen once that's in we will mix it until\njust combined using the exact same fork\n\n00:04:15.810 --> 00:04:20.070\ntoss and clean method make sure you\nprobably could use your fingertips for\n\n00:04:20.070 --> 00:04:23.990\nthis but I really do think the force\nwill cause less smashing and mashing oh\n\n00:04:23.990 --> 00:04:27.090\nand can you use the different cheese if\nyou want\n\n00:04:27.090 --> 00:04:32.850\nsure should you know please use a white\ncheddar and for heaven's sake Grady\n\n00:04:32.850 --> 00:04:35.940\nyourself\nokay there are pregrated Cheddar's and\n\n00:04:35.940 --> 00:04:41.520\nthere are great Cheddar's but there are\nno great pregrated Cheddar's but anyway\n\n00:04:41.520 --> 00:04:45.180\nwe'll go ahead and very carefully mix in\nour cheese at which point we can add the\n\n00:04:45.180 --> 00:04:50.400\nlast ingredients lots and lots of sour\ncream and please not the low fat one\n\n00:04:50.400 --> 00:04:54.419\nwe're gonna need that fat and then once\nwe have that dollop tear in there we'll\n\n00:04:54.419 --> 00:05:00.210\ngo ahead and fork that in again being as\ngentle as we possibly can okay above and\n\n00:05:00.210 --> 00:05:04.139\nbeyond the flavor one of the things that\nmakes this dish so incredible is that if\n\n00:05:04.139 --> 00:05:08.340\ndone properly we end up with the texture\nof a perfectly baked potato that has\n\n00:05:08.340 --> 00:05:12.600\njust been freshly mixed with some sour\ncream so we will very carefully toss in\n\n00:05:12.600 --> 00:05:17.460\nthat sour cream until just barely\ncombined at which point we will stop and\n\n00:05:17.460 --> 00:05:21.780\nvery carefully transfer this into some\nkind of buttered baking dish and as\n\n00:05:21.780 --> 00:05:25.620\nwe're transferring this in it's critical\nnot to compress the potatoes any more\n\n00:05:25.620 --> 00:05:29.789\nthan it is necessary to get them into\nthis dish okay so we want to pile these\n\n00:05:29.789 --> 00:05:33.690\nup as high as we possibly can and then\njust kind of use the tip of our fork to\n\n00:05:33.690 --> 00:05:37.830\nsettle everything down a bit and by the\nway this will kind of sink and settle\n\n00:05:37.830 --> 00:05:42.510\ndown as it cooks so it really literally\ncan't be too high and then to finish\n\n00:05:42.510 --> 00:05:45.990\nthis off I'm gonna do a little dusting\nof cayenne over the top and by the way\n\n00:05:45.990 --> 00:05:49.500\nif you wanted to toss a little extra\ncheese on the top go ahead but there's\n\n00:05:49.500 --> 00:05:52.500\nso much already mixed in I really don't\nthink you need to and I actually think\n\n00:05:52.500 --> 00:05:56.729\nit looks better if you don't but suit\nyourself and that's it we are now ready\n\n00:05:56.729 --> 00:06:01.919\nto transfer that into the center of a\n425 degree oven for about 30 minutes or\n\n00:06:01.919 --> 00:06:06.150\nso or until it's piping hot all the way\nthrough and the top is browned and it\n\n00:06:06.150 --> 00:06:10.590\nlooks just like a magnificent Steakhouse\nside dish and that's it we really don't\n\n00:06:10.590 --> 00:06:14.880\nhave anything left to do except start\neating and I really would have trouble\n\n00:06:14.880 --> 00:06:18.870\npicking my favorite all-time potato side\ndish but believe me this would be way up\n\n00:06:18.870 --> 00:06:22.289\nnear the top of the list and even though\nit kind of looks like a mashed potato\n\n00:06:22.289 --> 00:06:27.120\ncasserole the texture is not even close\nthis really is so much lighter in\n\n00:06:27.120 --> 00:06:31.650\nfluffier and is meant to mimic the\ntexture of a freshly baked potato that\n\n00:06:31.650 --> 00:06:35.760\nyou've just mixed with sour cream and\nthis really is almost identical to that\n\n00:06:35.760 --> 00:06:40.110\nexperience and maybe even more so which\nis all thanks to cooking and chilling\n\n00:06:40.110 --> 00:06:43.220\nand grading those potato\nfirst and also of course being very\n\n00:06:43.220 --> 00:06:47.030\ngentle as we mix this and making sure\nwe're not compressing it and of course\n\n00:06:47.030 --> 00:06:50.210\nif you want to dress this up with maybe\na little bit of bacon or some chopped\n\n00:06:50.210 --> 00:06:54.380\nherbs go ahead alright this is the\nclassic version but that's up to you\n\n00:06:54.380 --> 00:06:58.690\nI mean you are after all the David\nHasselhoff of your potatoes Romanov and\n\n00:06:58.690 --> 00:07:04.070\nspeaking of large hunks of meat don't\njust eat this out of the dish use it as\n\n00:07:04.070 --> 00:07:07.760\nan excuse to buy a couple nice big strip\nsteaks which you will then sear to a\n\n00:07:07.760 --> 00:07:12.020\nbeautiful medium-rare and then serve\nwith the pan drippings and that my\n\n00:07:12.020 --> 00:07:16.550\nfriends is really how you want to enjoy\nthese incredibly delicious potatoes even\n\n00:07:16.550 --> 00:07:21.440\nif you're vegetarian maybe do a cheat\nday and try this it really is tremendous\n\n00:07:21.440 --> 00:07:26.090\nI mean if there's a better protein and\nstarch pairing than this I really want\n\n00:07:26.090 --> 00:07:33.890\nto try that but anyway that's it my 100%\nauthentic version of potatoes Romanov so\n\n00:07:33.890 --> 00:07:38.000\nsincere thanks to chef John and of\ncourse his mom for showing me how to do\n\n00:07:38.000 --> 00:07:42.010\nthis classic and I have no idea why it\ntook me ten years to do a video for it\n\n00:07:42.010 --> 00:07:46.670\nhopefully you do not wait that long\nwhich is why I'll finish up by saying I\n\n00:07:46.670 --> 00:07:51.290\nreally do hope you give this a try soon\nso head over to food wishes comm for all\n\n00:07:51.290 --> 00:07:58.330\nthe ingredient amounts of more info as\nusual and as always enjoy\n\n00:07:59.729 --> 00:08:01.789\nyou\n\n00:08:14.569 --> 00:08:16.629\nyou" ], "output": "media/", 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