How to make the 15 Hour Potato

I’m back with another step-by-step potato tutorial and this time it is the ICON, the LEGEND, the 15 Hour Potato. Layers of delicious spud, cooked and deep-fried to make potato perfection.
This recipe went super viral back in 2020 and thousands of you have recreated at home. Here’s a deep-dive into how to make it to avoid any 15 Hour disasters.
Get the written instructions here: www.poppycooks.com/news/15-ho...

[@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! 👋🏻👁👄👁

[@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!

[@Fraunzi]

“Been lied to my whole life” 😂

[@hjalmarlindstrom977]

😂

[@falvalisious]

that killed me

[@robertvandeveer1846]

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

[@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?

[@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!

[@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.

[@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.

[@cthedawn]

love it when you say "moist"

[@R.Akerman-oz1tf]

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

[@OrdinaryOneOfficial]

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

[@poppycooks]

no shortcuts in this household!

[@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 😂

[@BrewTimeRS]

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

[@pokkerfan]

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

[@zippydogthemisanthrope483]

I prefer a cut proof glove when using my mandolin.

[@hannahpumpkins4359]

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

[@heidithatcher-miller9512]

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

[@poppycooks]

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

[@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.

[@tonydeangelo7317]

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

[@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. 😂😂😂😂😂

[@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

[@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 😂

[@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 ❤

[@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!”

[@Kari_Jane]

"Been lied to my whole life" Bwahahahah POPPY!!!!! Cheeky!

[@protopigeon]

It's like a Damascus Potato. Beautiful work 👌

[@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 🎉

[@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. 🤟

[@christianhendry7136]

I loved the subtle innuendo. So cheeky haha

[@plank3000]

“Been lied to my whole life” holy shit 🤣

[@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. 👍🏻🥔

[@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.

[@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

[@alloriginalpirates]

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

[@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?

[@monochromaticspider]

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

[@JamesChurchill3]

​@@tomhorsley6566 We like to be awkward.

[@MrBuyerman]

Liked specifically for the way you say 'moist'!

[@whatthatbitchcookin]

I saw your episode of "Beat Bobby Flay" this evening and you were robbed! I'm so glad your KZbin channel poppy-ed (ha!) up in my feed as I don't Tik or Tok. I'm definitely a fan.

[@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. 😃👍🏻

[@billmilosz]

Potatoes are WONDERFUL.

[@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!

[@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!!

[@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 😂

[@dahnoied6893]

She's the Rube Goldberg of potatoes!

[@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!

[@CookinWithSquirrl]

Lovely.

[@susanbrennan5511]

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

[@poppycooks]

Glad to hear Susan!

[@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

[@goodbarbenie5477]

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

[@dewaynes245]

Had me at potatoes lol can’t wait to try this!

[@martinklaus2203]

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

[@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."

[@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.

[@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

[@0x4d2c3]

Man this feels like the stuff Heston would do. Well done.

[@synysterzero666]

I really want to make this. I might make it next week when my friends go away, I don't think they'd appreciate it 😂

[@johnlocke4251]

Great stuff! Would love to make this, subbed!

[@sandrap.3399]

Love your kitchen

[@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. 💙 💙💜🩷💚❤️🩵

[@Locomaid]

I know you from Sorted videos. You do not disappoint! Subscribing!

[@Stevefoster80]

I think it’s the fact that moist rolls off the lips is why people feel abit funny about it 🤣🤣🤣🤣 the most innuendo laden episode

[@poppycooks]

hahahaha oh no MoOoOoIsSssT

[@dylantrinder1571]

❤ these longer vids. ❤🥔

[@poppycooks]

Woooo more chance to talk absolute rubbish throughout 😅

[@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!!

[@Mo_Ketchups]

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

[@mrkrunch4340]

11:35 - Bloody hell, Poppy!

[@joebob4943]

That was fun.

[@Dustinielson]

Mint - I like her banter, too.

[@billyb5059]

Your back 🎉🎉🎉

[@janetroberts2262]

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

[@WhoStoleMyAlias]

okay, so effectively this is a deep fried yesterday's gratin...

[@RationalPotato]

omg thats so wild. im the potato of life and you're the potato queen. hahaha thats so crazy omg

[@ThanatosReturns]

"Now I know what inches are ... I've been lied to my whole life." Me: *Sprays out the tea I'm drinking*

[@sumreshbhansali4514]

Superb and very very Yummy Yummy 😋 am going to make it

[@punchy72]

Looks nice that

[@BFKILLER]

Thanks

[@doktordaddel]

Great video!

[@poppycooks]

Thank you 🎉🎉

[@ambsquared]

I made this using a vegetable sheet cutter on my Kitchenaid. It does leave a lot of potato cores, but I boiled them and made home fries after cooling them.

[@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.

[@debrascott8775]

Omg, more please, more!

[@poppycooks]

wooooo more coming every week ❤

[@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).

[@Danechip]

I love you so much, over Kylie. All the best mate x.

[@Caberbalschnit]

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

[@peterdoe2617]

Talking tea: you might like this little 0:47 minute song by Sam Brown: tea 😉

[@Joliie]

Pretty sure the multiple times watching a @sorted with Poppy made this channel popup with new potato videos posted. Hail Queen of the potatoes :D

[@Le_Petit_Lapin]

Step Six - The step you reserve for that kid who loves to help out in the kitchen.

[@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.

[@HometownUnicorn]

Yay Potato Poppy!

[@redsummers]

I love that potato apron, merch idea hmm? hmmm? :)

[@marcjones4351]

Okay, I HAVE to make these now! Thanks Poppy! (Although mandolins do scare me more than a bit)

[@ellalena1873]

The joke at 11:36 didn’t go over my head.

[@JT_Williams]

I can tell I'm gonna end up watching a lot of this channel.

[@poppycooks]

Things we love to hear!

[@oynlengeymer2434]

"he lied to me my whole life" points at 11 cm and says its half an inch. lol

[@Frogdog69]

Yummy

[@charlesyates8228]

Fun video. Strikes me as a potato version of a Gateaux Invisible.

[@Jagermonsta]

yaaaaaay another one

[@jumpieva]

a safer, faster, and more consistent slicing method is a food processor. almost all decent ones have a slider blade that you toss entire potatoes into

[@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...

[@chris210]

I'd like to know if you have ever heard of stovey/stovy potatoes, I can only describe it as a barrel cut jacket size potato that you roast at about 160°C in about 1.5cm of oil with herbs and covered for most of the cooking time with foil

[@davy2266]

seen a a similar recipe on the dinnae wait rose website .15 hrs for a tattie .excellent value,i love my tatties ,phoning in sick tomorrow to make this ,thanks

[@bulletproofblouse]

We're laughing and learning!

[@poppycooks]

We love to hear it!

[@sonasp1961]

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

[@gnomeandgarden6157]

loving the hippotato

[@bnuttsgee]

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

[@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?