How to make the 15 Hour Potato

[@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

[@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!

[@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.

[@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?

[@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! 👋🏻👁👄👁

[@pokkerfan]

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

[@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!

[@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 😂

[@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. 👍🏻🥔

[@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?

[@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 😂

[@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.

[@BrewTimeRS]

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

[@highwayman1188]

Golden inches of goodness

[@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!

[@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.

[@Burp964]

Never seen her before! Such a precious lass!

[@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.

[@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!”

[@heidithatcher-miller9512]

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

[@poppycooks]

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

[@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. 💙 💙💜🩷💚❤️🩵

[@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.

[@terryostype9099]

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

[@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. 😃👍🏻

[@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.

[@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.

[@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!

[@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

[@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 🎉

[@OrdinaryOneOfficial]

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

[@poppycooks]

no shortcuts in this household!

[@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

[@Bacchusmbt]

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

[@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!

[@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.

[@MrBuyerman]

Liked specifically for the way you say 'moist'!

[@marchervais1269]

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

[@hannahpumpkins4359]

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

[@PapaSean69]

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

[@zippydogthemisanthrope483]

I prefer a cut proof glove when using my mandolin.

[@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. 😂😂😂😂😂

[@tonydeangelo7317]

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

[@JohnSmith-pd2dq]

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

[@janetroberts2262]

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

[@protopigeon]

It's like a Damascus Potato. Beautiful work 👌

[@meekrob]

That 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."

[@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!

[@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

[@jamieladd590]

Undisputed queen of the potato

[@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.

[@billmilosz]

Potatoes are WONDERFUL.

[@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!

[@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 ❤

[@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!!

[@susanbrennan5511]

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

[@poppycooks]

Glad to hear Susan!

[@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 😂

[@goodbarbenie5477]

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

[@alloriginalpirates]

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

[@parko246]

I thought you'd stopped making videos haha amazing

[@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

[@reecewoods1775]

Yes. Absolutely positively yes. Yum.

[@christianhendry7136]

I loved the subtle innuendo. So cheeky haha

[@Dustinielson]

Mint - I like her banter, too.

[@getoveryourselph.999]

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

[@poppycooks]

woooo #teammoist

[@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! 😂

[@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. 🤟

[@KF-bj3ce]

Yumm my mouth is watering.

[@Mo_Ketchups]

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

[@DragonsTooth]

Thanks Poppy 😊

[@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

[@0x4d2c3]

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

[@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

[@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!!!…

[@martinklaus2203]

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

[@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.

[@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. 🤣

[@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?

[@Caberbalschnit]

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

[@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.

[@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...

[@dewaynes245]

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

[@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!!

[@jackbarnhill9354]

You are a doll!

[@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).

[@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 😂

[@bnuttsgee]

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

[@Le_Petit_Lapin]

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

[@MindTheSpectrum]

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

[@charlesyates8228]

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

[@bigpete7297]

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

[@SteveF80]

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

[@sandrap.3399]

Love your kitchen

[@sumreshbhansali4514]

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

[@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

[@marcjones4351]

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

[@debrascott8775]

Omg, more please, more!

[@poppycooks]

wooooo more coming every week ❤

[@SimonMartin-m9q]

When it’s moist, everything just rolls off the tongue Poppy 👍

[@Kari_Jane]

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

[@mikecrabtree8200]

Brings to mind, an ultimate hashbrown.

[@Locomaid]

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