On today's chart 33K views since yesterday

Babish takes potatoes from boxed mash to Fallow's layered pavé

Jack Croft and Will Murray join Andrew Rea for the final level, but his potato marathon doesn't treat extra effort as a guarantee of better eating.

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Binging with Babish Story of November 7, 2026Trari Newsroom

Why this story? One of the most watched videos since yesterday, with 32,709 views.

10 Levels of Potatoes (ft @FallowChefs) | With Babish

Things we can learn from the video

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2:06Instant mash earns a qualified recommendation: Rea finds the flavor decent but the texture gummy.
9:29Russets produce his preferred homemade chips, though he says the finished chips don't improve on bagged ones.
19:48Accordion potatoes use chopsticks as cutting guides before double frying, creating crunch at the cost of considerable preparation.
22:30Pommes aligot combines potatoes with cream, butter, mozzarella and Gruyère; Rea finds the mozzarella-heavy result underwhelming.
25:34Level ten layers thin potatoes with duck fat and speck, then requires baking and an overnight weighted chill.
29:45Fallow's Jack Croft and Will Murray join to finish the pavé with caramelized onion sauce, sour cream and chives.

Instant mash gets a qualified recommendation. Homemade potato chips get a much less flattering comparison with the bagged kind. Andrew Rea's new potato episode climbs from cupboard convenience to restaurant technique, without pretending every step upwards tastes better.

Posted today, "10 Levels of Potatoes (ft @FallowChefs) | With Babish" has drawn roughly 33,000 views in its first two and a half hours. It follows his earlier ten-level nacho experiment, this time giving a familiar ingredient the full treatment: fluffy mash, loaded baked potatoes, cheesy rösti and butter-basted fondant potatoes.

The useful thread is Rea's willingness to question the work. After blanching and frying thin potato slices, he asks, "Are these better than what comes out of a bag? No, they're not." An accordion-cut potato delivers extraordinary crunch, but he considers the preparation too labor-intensive for everyday snacking. Even the towering cheese pull of pommes aligot doesn't win him over: the mozzarella-heavy mixture leaves him underwhelmed.

The final project is a different proposition. Thin potato slices are layered with duck fat and speck, baked, then chilled overnight under weights before being cut into neat blocks. Fallow chefs Jack Croft and Will Murray arrive to help finish the pavé with a caramelized onion sauce enriched with beef demi-glace, soy sauce and malt vinegar.

There is a detour into competitive chive chopping before the crisp-fried potatoes reach the plate with sour cream and chives. Murray's verdict gives this level its payoff: "There's no doubt that you've taken our recipe and made it a level 10."

The episode also contains a sponsored coffee segment. In the comments, viewers are proposing missing potato contenders, including croquettes, fries and roast potatoes, while another has already claimed the episode's title as a potential band name.

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