How to make the 15 Hour Potato

[@herrgrau]

Hi Poppy. Great video. I'm a doctor and have worked a fair bit in trauma. I have also taken off a significant part of my right thumb with a mandolin. Nobody likes the stupid protective dodats that come with the mandolins. Please just use a cut protection glove. They work great and are only about two or three pounds and are washable. They have protected me and my friends from soooo many injuries over the years. Thanks and cheers.

[@sfermigier]

"I have also taken off a significant part of my right thumb." Did it grow back, or is it a permanent injury?

[@herrgrau]

@@sfermigier It's missing now, I have a patch of scar there instead

[@rishabhsingh61]

Use a rotary slicer/mandolin/shredder rather than that deathtrap

[@mentatassassan]

ABSOLUTELY TRUE!!!!!! Incredibly dangerous home appliance. Lost the tip of three fingers. Still numb to this day.

[@TheRainbowMagi]

thanks for the advice!

[@Kithkanen]

Everyone deserves someone in their life who looks at them the same way Poppy looks at a potato.

[@viol8r007]

I look at Bacon that way

[@CrimsonBane]

"lied to my whole life..." got me to sub. That was gold.

[@markharris4421]

Me too! I don't think I've laughed so much watching a cooking video 😂

[@pokkerfan]

This girl's grace is enchanting! What a charmer! Poppy Cooks is going to grow ten fold within 3 years.

[@mostlylow]

you had me at potato

[@poppycooks]

need this on a t-shirt

[@janetroberts2262]

Me too 😂

[@gorbachef94]

she had me at poppy cooks

[@NullCreativityMusic]

moice 👌

[@WAEA]

Had me at HELLO! 👋🏻👁👄👁

[@derekmillen42]

I worked as a chef for many years Poppy and I think you would be a scream to work with, great sense of humour 😂

[@Steakylover123]

Love that you are starting a KZbin channel. Became a fan after a few fun vids on Sorted!

[@poppycooks]

Yay glad you’re enjoying these vids too. I love Sorted

[@heather2493]

You are my queen, much love poppy, I like sorted but they are all silly boys, you are a genius girl 🤗✌️❤️

[@R.Akerman-oz1tf]

@@poppycooks Soooh, 5 star "hash browns". Air fryer be OK?

[@cthedawn]

love it when you say "moist"

[@R.Akerman-oz1tf]

I love "Moist", & Squishy pretty good too.

[@viol8r007]

I love when some one mentions Bacon

[@TillyOrifice]

"Moist" makes me think of fern fronds dripping in a forest. Lovely.

[@eddie1330]

We all know what you mean lol, I bet she does too lol

[@dkirkham]

I'm not massively into tiktok and shorts and the like, so I only discovered your content relatively recently (after a sorted collab), but I'm SO here for this long-form content! I know it takes a LOT of work, but please keep it coming! You're absolutely smashing it! (Should that be mashing it?!)

[@poppycooks]

Woooooo so glad you’re enjoying them and thanks for the lovely comment

[@Goosefang]

Same!

[@alvarofernandez7405]

Wow!! I’m in love!!! Not only with the potatoes, but mostly with the cook!!! ❤❤❤❤❤😍😍😍😍😍😍 I’ve been cooking since I have a memory, I have a fresh pasta factory and… I’m in love!!

[@billrobertson]

"...been lied to my whole life..."🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣You win the prize for the most fun food video I've ever seen!!!! ❤ Now I have to make this!

[@Kelnx]

Add butter to the cream when you make these. Top with a mix of salt, thyme, and rosemary and then sprinkle some parmigiano reggiano all while it is still hot so the cheese melts slightly and sticks. Also really good if you make a butter and cream sauce to pour on them. They're also great with steak sauce. I think this is usually called 100 layer potatoes. Also if you fry in a skillet, add butter to the oil. Yes some milk solids will burn, but the layer of froth on top of the oil will keep splatter to a minimum. Also browned butter tastes good anyways.

[@autumn5852]

Are you saying we should ignore this women because she’s full of shit and we should listen to you instead because you’re the pro chef? Seriously, are you always telling people what to do on other people’s social media? Why not get your own?

[@JesseCohen]

Moist is such a good word, as you mentioned, that Sir Terry P. named one of his better characters Moist Von Lipwig, and proceeded to write three books with him in it. For this, and other reasons, he was bestowed an OBE (and though I myself am a California native, I understand this to of quite considerable importance! Correct me if I’m wrong…?) These were also my wife’s favorite stories. In honor of this convergence, I shall be making this recipe for her this fall, for our anniversary. A: Because I’ve always wanted to, since I learned of “millionaire fries”, and saw a certain Ben Ebberol do it, and B: Because she’s worth it. As are you. Subbed! P.s. Yes I followed you from Sorted, your were a collaborative gem over there. Was genuinely sad that you didn’t stand in for James more, once he was off (ish). But very pleased it gave you the confidence to try your hand here on YT. Don’t fear the future, chuck a spud at it! And get a couple collabs in, as you are able. 👍🏻🥔

[@BrewTimeRS]

"Now I know what inches are... Hm, been lied to my whole life" 😂😂😂😂

[@highwayman1188]

Golden inches of goodness

[@pyrosparkes]

Ooo does this mean there might be more poppy content on YT on the way?! Definitely here for it, you're an awesome lass!

[@poppycooks]

Yes a new video every single Wednesday 🎉

[@90Beater]

I saw the thumbnail and wondered if this was the Poppy I watched on Sorted a while ago. It sure was. In less than 5 minutes you included US and UK names for a potato. Subscribed. I look forward to what you have planned.

[@poppycooks]

It’s me woooo

[@Vincent_Beers]

The names are the same in both countries, they are different breeds of potato with similar characteristics. There's many other types not suitable for a higher starch recipe like this.

[@sw01ller]

I’m so glad you’re on KZbin now. Loved your energy since I saw you on sorted food. I’ve seen this recipe on your insta too but still worth a watch and I like you talk a lot more too.

[@bigpapar7272]

This is this first video of yours I've watched. I can say without hesitation! Love love love! I subscribed! Can't wait to see what you cook next! Coffee over tea for me, but I'm american, so there's that. Lol lol. 💙 💙💜🩷💚❤️🩵

[@davidmilke4324]

Poppy poppy poppy, first saw you on Saturday Morning. You where captivating then and now. Keep going you are infectious, please keep away from short vids they are not working hear I feel. I know you can do more than spuds but it is fun, the odd wink is good. Please keep going and don’t change. 😂😂😂😂😂

[@samduddington2886]

The inches comment had me in tears! Loved you on Sortedfood, glad to see you're having a crack at it yourself.

[@tomhorsley6566]

What's with the confusing mixture of inches for length but Celsius for oven temp?

[@Monochromatic_Spider]

@@tomhorsley6566 An inch is 2.54 cm. And a reasonable six inches is roughly this long: | |

[@JamesChurchill3]

​@@tomhorsley6566 We like to be awkward.

[@heidithatcher-miller9512]

I am so thankful for all the different ways to eat potatoes!!

[@poppycooks]

so am I… otherwise i’d be unemployed 😅😂

[@RaelNikolaidis]

I subscribed at around 5:38 . You made me smile. Which was an accomplishment today in America. You have such a lovely, cheeky manner. I shared this recipe with my husband. He’s the chef. I just actively and enthusiastically encourage him in his endeavours. 😊

[@tjfSIM]

Really enjoyed the video, thanks Poppy! It is adorable how excited you are about potatoes 🤗🤗

[@janetroberts2262]

That looks sooo scrumptious. Can you freeze the slices for frying later or partial fry, freeze and finish cooking later? ❤❤

[@edwardburke-od9wf]

Great episode with an interesting recipe! I like the word “moist” myself. I like it even more now that I’ve heard it said with a lovely British accent. 😃👍🏻

[@hometown215]

My intro to Poppy Cooks, first two videos all about Potatoes and Butter. I think I may just have found a new favorite channel. hahaha

[@Raul28153]

I did a version of this parve a few years ago and I was entirely unable to force myself to aminate the slices one at a time, so I just lumped 'em in together and the weight over time just compressed 'em together. It was perfect. As to flavor. I found it wanting. Next time I'll endeavor to build some complexity into it. Maybe goat cheese. instead of cream

[@fizzyridertoo]

How about grated parmesan between the layers?

[@pamelalalaable]

I’d love it if you kept your hair out of the way.

[@Bacchusmbt]

I really enjoy your energy and instructions in this video, thank you and we can't wait to try it at home!

[@alloriginalpirates]

Came for the potato but stayed for Poppy! You're very entertaining to watch 😊

[@BigglesBurgers]

I was a KP for three months and got s chance of a Commie Chef position at a THF hotel. Head Chef seen some potential in me before I even seen anything. So I became the Veg chef. I got my bum kicked a few times for being smart as I knew better, or so I thought. Saute potatoes to Lyonnaise potatoes and then to Parisian potatoes. Same thing "NO". I then became humble. Chef's name was Micheal Crawford, sadly his wife's name was not Betty. Full respect to him as he taught me so much. Poppy Love life an Love your work. Respect.

[@Fraunzi]

“Been lied to my whole life” 😂

[@hjalmarlindstrom977]

😂

[@falvalisious]

that killed me

[@robertvandeveer1846]

I've been lying my whole adult life!!!

[@viol8r007]

About BAcon ?

[@falvalisious]

@@viol8r007 sausage

[@hannahpumpkins4359]

I'm gonna make these! More recipes, Poppy! You're awesome!

[@hcjkruse]

started the 3 hour wait 5 minutes ago. Getting enough potato slices in the tin's corners was a bit tricky. Since double cream is not easily obtainable in the Netherlands, I used 500ml whipped cream, which has 50% fat,and a 100 ml yogurt. To get rid of most of the moisture, I used a salad centrifuge.

[@hcjkruse]

update, whipped cream & yogurt was not sticky enough. Taste was good. Next time probably something cheesy with quark.

[@RustyDust101]

I've got myself a professional, high grade chef's mandolin with an amazing finger guard/food holder. No, I am not associated or affiliated with them, I am just so damn impressed by it. Yes, it ain't cheap but to me it was totally worth the one time investment. It gives me super consistent, ultra thin slices of almost anything that's sliceable on a mandolin. It's thickness is variable also by a knob, but it can also rotate up additional blades for either thin fry cuts, or down to thicker Julienne. It's from the company Hagen Grote. As I understand it there are obviously even higher end mandolins out there, but I haven't found any recent, trustworthy reviews for them yet.

[@poppycooks]

Oooo! Maybe I need an upgrade

[@Goosefang]

I really appreciate when the music turned down so we could actually hear the crunch! Ghost hunting shows or anything else that want you to “listen to this…” always keep the background music going. “No, I didn’t hear that sound cause you didn’t turn off the music! Ya, dingbats!”

[@dianac52176]

I’ve seen you a few times with “the boys” from Sorted food. Enjoyed each episode. You all have such wonderful chemistry. Am going to try this soon as we have a 20k bag of HUGE 6” long russets from the US to use up before they rot. I worked with a few folks that couldn’t abide the word moist. It describes the texture perfectly. “They” need to get over themselves. Enjoying your beautiful laugh, and smile here in Mexico City.

[@MrBuyerman]

Liked specifically for the way you say 'moist'!

[@tonydeangelo7317]

My son in law is one of those who doesn’t like “moist “. My wife and I tease him mercilessly!

[@terryostype9099]

They look absolutely amazing! If someone can find a way to fill them with gruyere they deserve the Nobel prize!

[@padders1068]

Poppy, they look amazing and I'm sure they taste even better! Thanks for sharing and "moist" isn't a bad word, especially when used in your normal context of innuendo 🤭. Much ❤

[@deseer1564]

I love you so much Poppy, but I had to have a giggle when you seasoned then knocked it all off with the scrape to demonstrate the texture haha. Finally trying this, can't wait!

[@EmperorofMu]

Love the mandolin tool but once i sliced off my entire palm and the front of my fingers and a good part of my wrist and forearm. That was very moist! I stood there in shock, blood pouring like a sieve. I thought "thats probably about as moist as you can get!" Moist with blood at least. Now im hungry for a potato!

[@thevirulentwaif2499]

Poppy you are awesome!, saw you on Sorted a while ago, your open humour added with Knowledge on Cooking made me find you!

[@poppycooks]

Awww thank you so much!!

[@rappermusician]

Thanks Poppy - never seen these before - will give it a go

[@TheNetsrac]

It looks really delicious, I'm not especially good in the kitchen, but I think I can figure out this one 👍🏻 Thank you for the video and recipe

[@zippydogthemisanthrope483]

I prefer a cut proof glove when using my mandolin.

[@bigpete7297]

Hi. Fab recipe. Can you freeze these at any stage? Ideally before the end fry, then defrost and fry to save time? Cheers

[@mayasej]

source: i'm a chef. when using the mandolin, do not apply pressure, let gravity and forward momentum do the work. IF you need to "push", this is usually when you cut yourself.

[@44TJG]

Wasn’t really bothered about potatoes until you came on the scene. Actually dreaming of them now 😆 Thank you Poppy 🙂

[@poppycooks]

Well I’ve done one good thing in life then!

[@GozoAya]

Thanks for sharing!! These sound perfect for pre-preparing. I wonder how long they would store in the fridge? Ever tried freezing them for future use?

[@susanbrennan5511]

I made this a few months ago. It was labor intensive but the the results were delicious!

[@poppycooks]

Glad to hear Susan!

[@kenmarelove9176]

So happy I found you, saw you on Sorted a few months ago, and this vid just popped up and I recognized you lol! Subbed & liked, love from NY!

[@docAvid314]

I hit like when you said "moist". It's a fantastic word, a luscious word, a quenching word. I think that people who have difficulty achieving *moistness*, in their food, in themselves, or in others, may be the ones who complain about the word "moist."

[@Burp964]

Never seen her before! Such a precious lass!

[@eamonstynes440]

Poppy, you just popped up on my feed, lots of great recipes, and delivered very well. However I’m conflicted, I’m Irish I love potatoes, but I’m a Type 1 diabetic so potatoes don’t like me. But having great gourmet recipes to have on special occasions sounds like a great compromise. Hasse Backs up first, 15 hour potatoes…… not just yet, but look great.

[@Mo_Ketchups]

Love the color of her mixer w that kitchen. 👌😄🤷‍♂️

[@JohnSmith-pd2dq]

Very entertaining ... looks delicious ... well done poppycook ... will watch ur videos in the future ...

[@Faxius87]

Props Poppy for being a professional after it seemed like you scorched your mouth with molten deliciousness!

[@poppycooks]

I’m used to it after the amount of hot potatoes I’ve not been able to stop myself from eating 😂

[@PapaSean69]

I think I'm in love. That looks amazing.

[@FredricElias-oh2sn]

Live in Alaska. Going to make this with pan fried halibut.You are my potatie queen!

[@poppycooks]

Sounds delicious 🙌

[@MostlyPennyCat]

I have one of those branded mandolins called a "V-Slice" by Börner, I highly recommend them. It doesn't have that adjustable bit but it comes with different inserts to control the thickness and also with multiple vertical blades to Julienne and dice. And the design of the handguard is second to none, it has little metal spikes inside a big hat type shape with a plunger on top, makes it so very fast to use. It's the only thing we've ever bought from seeing one of those dreadful "infomercials" but it's genuinely great! 😂 Using the 2mm julienne insert it's incredible for making high speed super fine coleslaw 😋

[@MostlyPennyCat]

Wow I really sound like a paid shill don't I! 😂

[@protopigeon]

It's like a Damascus Potato. Beautiful work 👌

[@TheGreatConstantini]

Lovely video. I wish we had double cream here in the states but heavy cream with its horrible gum thickeners will have to do. But my question is…..is grease proof paper the same as parchment paper? And if I was to instead grease the mold what would any of you recommend?

[@TheGreatConstantini]

I found the answer to my question. Grease proof is not siliconized like parchment. As for a grease I’ll stick with butter. I use butter in everything including greasing pans. I just thought to maybe see what others use.

[@goodbarbenie5477]

Your Dish is really a Labour of love...just like my Mama would have made it...ThankU LuvU...😅😊🤣

[@OrdinaryOneOfficial]

I bet Poppy could cook 15 hour potato in 14hour 50 flat!!!

[@poppycooks]

no shortcuts in this household!

[@valeriegipe8695]

I'm so glad I've found you Poppy! New subscriber!! American here but you and the commentors here, made me feel, at home! 😊 I'm planning on making this for my wee family. Thank you so much!🥰

[@Mo_Ketchups]

I’m goin all the WAY 1/2” on these slices! Way better surface/crust:soft, fluffy interior ratio. 😄 Jebus, the *15 HOURS* is layering the paper-thin slices to fill that tub! Holy Moses-I’ll have ta hire a labor temp ta do THAT phase … _FOR - SHORE!_ 👀🤩🥳 First time I’ve seen her, so she’s off to a swimmin start. 🤟

[@apistosig4173]

Gawd - you posses the patience of a Saint! - wrapped in foil and nestled among the campfire coals would be my suggestion 🙂 have the sour cream close to hand

[@sonasp1961]

Hi Poppy i always enjoy watching your channel. Are there any good substitutes for double cream?

[@fredjansohn8888]

Hi Poppy, Am a first time visitor to your wonderful channel. Just wondered, though, is there a printable version of your written instructions as the instructions whilst readable online do not translate to a printable format. At least I couldn't find one Cheer, Fred Jansohn

[@martinklaus2203]

I would fry that in beef tallow or clarified butter. Looks amazing!!

[@MortenKvistgaard]

How do you best make these ahead of time? Do you make them at service hour and hope they'll stay warm and crisp? Do you put them into an oven, to keep them warm? Do you reheat them? My experience says, that if I try to reheat them or keep them warm in an oven, they'll go soft.

[@bnuttsgee]

Love the kitchen ! Who makes the cleaver? Definitely try this! Cheers!!!

[@ricky42s94]

i l.ove your Moistness it the moistiest word ever :D thanks for a great idea, and when you not have maris peper in Norway, what qualeties in the potato are you looking at, half floury or floury?

[@poppycooks]

A maris piper is a real good ‘all rounder’ and is fluffy and floury. Fingers crossed you find a similar in Norway 🙏

[@matthewbowers88]

Would it be possible to make a few of these and freeze them prior to deep fry? Would they freeze ok and would they thaw ok?

[@brucetidwell7715]

Could you freeze them before you fry them, if you bring them up to room temp before you put them in the fryer?

[@marchervais1269]

looks great, but what a job. I didn't know the recipe. Thanks for the sharing

[@billmilosz]

Potatoes are WONDERFUL.

[@getoveryourselph.999]

I subscribed because you fondly said "Moist" so much. And I f-ing love potatoes like you do:)

[@poppycooks]

woooo #teammoist

[@pvtnitemare23]

What brand of knives did you use in this video? Btw absolutely loves that crunch it was the perfect crunch

[@laughingjon]

I too am interested in this...

[@Megan.Reeves]

What about adding the salt and the pepper to the cream so it diffuses throughout and then add it to the potatoes?

[@christianhendry7136]

I loved the subtle innuendo. So cheeky haha

[@IamNasman]

We used to do a similar dish, as a special, in a restaurant I worked in about 25 years ago, sometimes we added a bit of garlic and rosemary to the layers. They were very popular, but sooooo time consuming.

[@seanonel]

I have a Ritter slicer from Germany. Way easier than a mandolin and far less dangerous... I especially like it for finely slicing my beef roasts! It does everything a mandolin can do and more...

[@Caberbalschnit]

Hmmm, neat. I wanna try this with roots/tubers with better flavor than just...starch. but I love this recipe.

[@cica8427]

I want to make this but in Canada I cannot find double cream. Can be this substiture with 35% wipping cream instead?

[@meekrob]

That looks amazing.

[@PatriciaHaaker]

We can’t buy double cream in the U.S. and it is difficult to find the cream to make it with. Is there a substitute or alternative?

[@justinhenderson3539]

Great job keep up the good work, and also I enjoyed the video you were on from sorted foods channel

[@poppycooks]

Awww thank you Justin!!

[@jamieladd590]

Undisputed queen of the potato

[@reecewoods1775]

Yes. Absolutely positively yes. Yum.

[@RBernsCarter]

What are better options if you don’t like cream?

[@davidorf3921]

My mother used to produce something very similar but added 1 large onion to the potatoes, no mandolin she had good knife skills though so super thin even slices were not a problem, also no deep fat fryer but she did a damn good job in a regular pan

[@melissalemmons549]

As a mom of 5, that's fewer potatoes than we use to make mashed potatoes. It's just funny seeing her talk about this absurdly huge amount of potatoes when it's less than we use for a regular dinner. 🤣

[@Dingomush]

It looks like those need a “Dollop” of Alfredo sauce next to them, for a fancy presentation! The potatoes look amazing, and sound amazing, and I swear I could hear and smell them frying over the net!!!…

[@Pigdogg24]

Could you do them as batons like polenta chips?

[@MindTheSpectrum]

Poppy please, PLEASE tell me where you got those hippos. They're amazing.

[@nzdefrag]

@Poppy Cooks - Thank you these look amazing, I will defintely try making them. Love how excited you are at 13:42 🙂 cheers Liked & Subscribed

[@ukgroucho]

Looks great Poppy! I think I might have a crack at this but it seems like a more late Autumn / Winter vibe (not that the ummer is anything to shout about).

[@stevenfaber3896]

I may be having a crop of potatoes that I will use for this. How and when would you freeze this and for how long could it last?

[@stevenfaber3896]

and so sorry, can you air fry?

[@zangin]

Do you let the potatoes come to room temperature before frying?