it warms my heart to know over 45 thousand people decided "yes I would like to watch Andrew cook a lot of potatoes a second time"

i didn't realise i needed a sequel to the original but i appreciate it very much

I don’t know if you realize but these videos really encourage seasonal eating in a beautiful way. If you buy produce from local farmers or try growing it yourself in a community garden, the biggest challenge can be “how do I eat ten pounds of _____” after harvesting. I’m a professional chef and this is the only food channel on KZfaq that has ever gotten me to subscribe, I love what y’all do ❤

It's a shame this is already filmed, but perhaps if there's a 3rd episode of potato recipes, you should consider making Ajiaco - a Colombian potato-based soup that combines 3 varieties of potatos and even uses them in a way to thicken the soup. Pretty damn tasty!

As a Bengali, I can safely say on behalf of 285 million of us that Aloo Posto is love. ❤️ Thanks for the representation Andrew!

Perkedel kentang is bomb! Usually we dip it into a bowl of whisked egg before frying and voila! You get the crispy outside and smooth potato inside. it also helps to maintain the shape to not break apart when frying like your first try

Damn, potato heaven 😅 This is why I love this channel - getting exposed to so many culinary cultures, techniques, and ways of appreciating food, all in a short burst of a video. So enjoyable. Thanks Andrew and the team! 🙏

between you and beryl, you've exposed me to so many dishes that I never even knew existed... I can't thank you enough, also like how you give credit to the source of your preparation, not only is it refreshingly honest, sometimes its helpful to get feedback/lessons learned from a first timer making the dish before you try it yourself. Anyhow, just wanted to say thanks for your videos!

Super excited to see stir-fried shredded potato! This is one of my favorite dishes I make at home/with my mom, although depending on how we feel like, we'll do it either the stir-fried way OR after the blanching step, we put the potato in a serving dish, top with garlic & scallions, then pour hot oil with chili (after the oil has extracted the chili flavor/fragrance) over the whole dish (super satisfying sizzling sound) and then add vinegar/sugar/salt to taste. We'll also add some thin-cut red/green bell peppers (blanched at the same time with potato) for a pop of color. Great immediately & also good as leftovers (eaten cold).

Somebody brought me here from Twitter, thanks for tagging me!

I don’t know if it has been suggested before, but I would love to see a video about carrots! It seems like it is such a versatile root that can be either sweet or savory, but is alas often considered as a kind of bland. As a French person I have fond memories of carottes râpées soaked in vinaigrette or carottes vichy à la crème made by my grandmother, but I also enjoy sweet carrots like Halwa which seems to come from a whole other way to consider its use! It also can be juiced, or pickled… and let’s not forget that the stems of leaves can be used as well like in a pesto for example! Can a carrot be the star of the show?

Chinese stir fried shredded potatoes is one of my absolute fav potato dishes, and it has many flavour variations!

The knife skills and cooking ability are on another level. But the talking and interaction with the audience is humble.

finally, some good old school about to eat content

I think a collection of potato dumplings around the world would be great as would be a series with the same recipe of a potato dish but five very different varieties of potatoes.

I really loved seeing a Bengali dish 🥰 there are so many bengali and Bangladeshi dishes with potatoes

I would like to formally request that Andrew makes a podcast where he just talks while making food like this because these videos are so relaxing and soothing!! I’d love to integrate it into my bedtime podcast rotation😊

I'm a Bengali, and aloo posto is my favorite comfort food! I've been living away from home for a while now, and it's my go to dish whenever I'm homesick. Seeing you make it made me so happy! Also, @bongeats is awesome! It's my go to channel for Bengali food recipes.

I already love potatoes for how versatile they are, but these recipes really help me appreciate them even more. When I get back into cooking, I'd love to branch out and try flavours and techniques from other cuisines. This whole series is great! Thanks for making more. 👍

I love this series. Watching you and recreating the recepies teach me a lot. So let me thank you! And your Videos look always so good.. Perfect lighting

My favorite About to Eat episodes are just the crew cooking stuff like this video. I love the on location type stuff, but honestly these are great and hopefully easier to produce instead of having to travel. Just wanted to let you guys know

i didn’t know i needed a second episode of this, but maybe if there is a chance for a third, you should definitely consider “tortilla de patatas” CON cebolla, of course!! a spanish staple to every party🕺

my favorite thing about your videos is I learn about dishes I have never heard of before, but they all look so delicious! I need to try some of these out

Awesome, love this series!

the shredded potato dish, tudousi, is one i always order if i see it anywhere on the menu, but never even thought i could make it myself. you make it seems so straightforward and achievable that i'm goiing to try now. thank you !

the effort that is put behind this is quite inspiring, ty for everything you guys have done ❤️

Thanks for another great addition to the series! These all look SO GOOD!

Andrew, for Aloo Posto, after you add the poppy seed paste to the pan keep on stirring until the oil starts separating from it. Then add a little bit of water and let it boil and simmer for a few minutes with occasional stirring (if needed); it would help to break down the starch from the potatoes and give a creamy consistency. At the end, it is totally optional, add 2-3 slitted green chilies, put the lid on and turn off the heat. This way the dish would have a nice, fresh aroma to it. Furthermore, if you opt for more of an authentic Bengali flavour, try using mustard oil. Great job, nonetheless!! Thanks for the feature. ❤

Perkedel Kentang or Begedil (since a lot of SEA share the similar, if not same, recipes) is super versatile! The way my mom prevents the perkedel from breaking apart is to bread it simply with flour and egg (in this order too). It's also very common to included cooked ground meat of your choice inside.

I've always waited for this video. Nice video!

So happy you visited peruvian cuisine, it’s full of unique flavors and wonderful dishes :))

This is definitely my favorite cooking/food channel

I love this series so much

Love this format so much!

Just discovering this series and I adore how thoughtful Andrew is about food and ingredients! :]

This is easily my fav series on this channel 💕

The aloo posto, papa a la huancaina, and perkedel kentang all look amazing. I need to be more adventurous with my food combinations, clearly.

i love these kind of videos. glad they're back :)

Yes! More amazing recipes!

I'm so excited to see aloo Posto on a global platform!

Yay back with another video 😂🎉

PERKEDEL KENTANG!!! That's my all-time favourite dish, especially when they're made with obscene amount of white pepper and some minced beef in the mix.

So glad you chose to cook the stir fried potatoes! Those were my absolute favorite as a child, and my mom always makes sure to cook them when I visit home, so this was a wonderful nostalgia trip for me

I just found your channel. I really love your thought process. Super entertaining and engaging.

Love the videos, keep up the Good work!!

The Perkedel Kentang are really similar to a British dish called bubble and squeak! It uses up leftover mash potato and cabbage and is fried up in a pan. It’s fun to see how similar dishes are made across the world :)

I loved this episode! I use them also for brownies, cookies, bread and cakes. They give them an unbelievable taste, moisture and texture no ingredient can!

Missed this series so much

such a good series, potatoes are so versatile too so im sure you could even do a part 3 one day!

Loved these unique potato dishes!! They all looked really good :D

Superb to see another entry in this series

I wanna make all of them, I love this series

Finally this series is back !!!

love the name of this video. Missed you Andrew!

Yum, have to add some of these into the rotation

I’m gonna be trying the pasta and potatoes with turnip this week, I bet that’s a great way to use any root veggie and we’ve got a lot of rutabaga/turnip/parsnip in winter storage to get through

Wow! That recipe from Chef Wang looks amazing!!! The cute potatoes remind of little bean sprouts haha. I love these videos so, so much. My mom heard me watching this and always gets excited because she knows I'll be experimenting in the kitchen again. I would love to see you do an episode like this with tofu! I recently made a decadent chocolate cream pie with tofu and it was phenomenal and there are so many varieties and preparations I just know you would have fun with it.

Andrew... Gosh how i loved your perkedel... Many Indonesians have their own version of their perkedel. In my household, we like dipping the potato mash in egg before deep frying them. This allows the perkedel to have a crispy exterior and soft interior. I highly recommend this hack and you should try it

Ahhh!!!! So excited to see @bongeats mentioned in Andrew's video! Please please please consider doing a video in which you guys cook together, even over zoom will be awesome T.T

I never thought I'd get so happy to see a video about Andrew cooking a lot of potatoes a second time

Great video again! The Dutch “stamppot” is also a unique patato dish you should try. Some stamppot versions are “hutspot”, “stamppot boerenkool” or “stamppot andijvie”.

The papa a la huacaina looked so good that I made it per your instructions. It was a LOT of work for a sauce but it was also delicious 🤤

my parents are chinese immigrants, and stir fried shredded potato was one of my mother's favourite dishes. She was always busy though, so sometimes i would make it for her since it takes quite a while to julianne all those potatoes. It was the dish that really taught me the knife skills i have today, because my mom was always quite critical of the thinness and uniformity of my potato strips. also the thinner you go, the faster you have to cook it, which is where a wok really comes in handy. anyways, i'm very glad you included it! It's one of those common everyday chinese meals like tomato and eggs that you never really see in western restaurants :)

Imma make that potato stir fey sometime, looks so simple and tasty

I am happy you tried making perkedel.

I love this series, so full of inspiration for other ingredients. Have you thought of making various recipes with bones/marrow? A less usual ingredient, but I've made some bone broth recently and I started to wonder what else can be done with bones or marrow :)

Truly cannot go wrong with a Devina Hermawan recipe

Wow, super interesting! You should continue with a 3rd potato video!

Love that more people are trying bangali food 😭❤️ it’s delicious

Oh you guys are back!! It's been too long! I just wish this was longer and Inga was in it! I miss her and love you guys energy and chemistry together 💖

Do arugula!! I think it's so common in like sandwiches and salads but I think it's kind of super slept on and not ever really thought about

one of my favorite potato dishes is the shredded potato stir fry, I used to ask for a plate when I got home from school lol

This series should continue as only potato recipes 😋 🙌

I love perkedel kentang. Thx a lot, Andrew. Hi from Indonesia. 👋

I grew up eating curried potatoes - south Indian style. However, the first time I ate Patatas Bravas, I was blown away. Andrew, please make this dish in your next potatoes video!

This is my comfort series

SO HAPPY TO SEE ALOO POSTO HERE 😭😭😭💕💕💕😩

please do this again, there can never be too many potato recipes

I love this channel

I love these videos

OMG! OMG! I can't believe aloo posto made it here! 🔥🔥❤️❤️

Honestly, my mother's pasta e patate is literally just pasta and diced potatoes. No aromas, no bacon, only the two carbs, salt, and some grated cheese on top. It's the greatest recipe that has ever graced the earth.

I missed this series.

These all look so delicious! Gotta make colcannon if you do a part 3.

U should do rice!! It has a lot of culinary uses similar to the potato’s and tomato’s that you’ve already covered 👍✅.

please do try Nepali Style potatoes pickle as well. it goes amazing with rice or naan/chapati or tortillas.

Personally, any excuse to watch Andrew is good. His intelligence and passion for food is always entertaining. He isn't too hard on the eyes either.

switch the carrots and celery for bell pepper and you've got yourself goulash the way i watched my family make it. :) this video is inspiring

If you do potatoes again you should try Pierogi. They're basically polish potato dumplings and they are beyond delicious.

A variation on the stir fried potato dish is popular in Korea.

RIP this dope channel

My Father grew up in Northern Maine, one of 13 siblings. He used to tell us about going off on his bike and just stopping to dig up potatoes from neighbors gardens to eat raw for lunch. Up until he died, whenever I would be peeling potatoes, he would sneak raw bits to nibble on!

Interesting how many similar cooking components are in different cultural recipes. There are some universal truths in cooking.

A Fish episode would be awesome or sea food in general.

I’m actually going to cry seeing Indonesian food in this video!! Perkedel kentang is sooooo good and easy 😍

If you ever do a part 3 you should try to do those Chinese chewy mashed potatoes. I believe Chinese Cooking Demystified has a recipe on their channel.

I'd love to see Andrew try this challenge with lentils,there are so many hearty recipes around the world that taste really good. I think he can do justice to the dishes from various cultures:))

further ideas for the series: cucumbers, chard, peas :)

didn't expect perkedel kentang to be here, neat! Btw you should dunk it in beaten egg before fryin if you wanna do it the locals way

In Argentina, we call "guiso" to the first dish, it's confort food for winter