Potato Queen's guide to perfect roast potatoes

Hello you beautiful people - it's me, Poppy Cooks, the internet's reigning potato queen, here to teach you how to make delicious roast potatoes every single time.
This fool-proof method is my go-to for delicious roast spuds. Try it, let me know how they go and enjoy the most perfect roasties for the rest of your life.
Thank me later.
Get the written details here: www.poppycooks...

[@dannymurphy5617]

I’m 60 and I was taught by my mum that if it grew underground it went into cold water and if it grew above ground you out it in boiling water 👍

[@cstz]

I loved to see you in Sorted, but I don't use tiktok and I don't watch shorts, so I was unfamiliar with your content. I'm glad you're now on KZbin!

[@bobhunter7767]

As an excuse to have a regular family get together, my daughters, sons-in-law and I have a Competition, every two to three months we meet in each others houses and have a "Roast Off", we take it in turns to cook a roast dinner, guests then score the dinners quality, up to 20 points for the roast potatoes, and 10 points each for the meat, veg and overall ambiance. This video is my secret weapon this year.

[@joeb4142]

Sounds like a great KZbin video! 😊🥔

[@davidojeda830]

Poppy, I came to know you from your association with the friends over at sorted food. Love your energy and your style. Today was July 4 here in America, our Independence Day and we decided that we were going to instead of doing the normal hotdogs for lunch and burgers we were gonna do steaks for dinner. And not wanting to do something as routine as a baked potato I decided to do this technique. It was delicious. I will definitely do it again. The steaming of the potato potatoes with the tea towel does get all of that fluffiness right on the edges just like you said. Thanks for sharing this . Toodles!

[@dbest7]

I love how this is kinda edited like a mid 2010s KZbin video (particularly with the graphics as well) but has modern lighting and camera quality. It’s nostalgic but still feels new? It’s an interesting fusion of the two I haven’t seen before and I honestly love it. Feels very you (or at least what I know of you from Sorted videos lol 😅)

[@tswizzle4eva578]

This is such an accurate description! It feels similar to the old cupcake gemma videos :D

[@welivekonaside4263]

I love this “down home” teaching moment--although I am 80 years old and have owned 3 San Francisco Restaurants I don’t think I have ever seen a roasting technique presented as well as this video! Aloha Nui loa from Kona Hawaii

[@abegoswami]

Brilliant new technique learnt! 🤗. Also because you are so funny and bring joy through your work!!

[@johnhmaloney]

I'm so glad to see you doing full length videos. That was a lot of fun and the finished potatoes looked amazing. Although, if I had to pick a favorite way to eat potatoes, it would be a nice, simpe baked/jacket potato slathered in just an obscene amount of butter.

[@dillbuckler1239]

I always sprinkle a couple of tablespoons of raw stuffing mix on the par boiled spuds and scrunch them around in the colander before adding to the oil 😊 extra crunch

[@FrazierMtnCheese]

Poppy, just found your channel and I love it! These potatoes are my family's favorite. Your new fan from across the pond 🇺🇸 🙂

[@pinello123]

What a marvelous potato video❤ Such a joy to watch.

[@patriciajansen5484]

I am definitely going to make those. It’s nice to meet somebody that’s in love with potatoes as much as I am.😊

[@JohnSmits-nx4iq]

Keep on cooking I love it poppy ❤❤❤😋😋😊

[@bradbrisbane]

Absolutely delicious thanks. If anyone is saving the water for plants please remember to taste to make sure its not too salty. The potatoes should have soaked up a lot but if not if could be bad for your plants. Thanks Poppy brilliant

[@helenswan705]

Even better, just don't put it on plants!!

[@F0ssil]

Tried these out today as a test (only 4 potatoes) used coconut oil with 2 spuds and veg oil with another 2. Whilst not as golden as Poppies, they were still crispy and delicious with the coconut oil ones having a subtle coconut flavour to them, will be doing more tooday for roast dinner proper

[@Dina_tankar_mina_ord]

What wonderful charisma. Great video, well done!

[@boots73ca]

Thank you! Explains a lot! I make my own ghee, excited to try the dry method. Now I need to translate the oven temp from Celsius to Fahrenheit.

[@SquidandCatAdventures]

They look delicious. Might be too lazy to go through the extra steps next time I make potatoes but it's great to know how you got yours like that. (I know the steps are not that hard but I just usually throw them in with the skins and take them out after an hour)

[@Aerobob42]

Beautiful looking roast potatoes, my favourite. I also like the left over cold ones too!

[@chefkitten11]

kzbin.info/door/Xf1ap4ajDxEpOaYiRerI3w

[@padders1068]

Poppy, they looked amazingly delicious! Thanks for sharing! 🙂😋😎❤

[@poppycooks]

No worries glad you enjoy

[@lumenesque1]

You're such a pleasure to watch; thank you! Seeing as you were willing to seer yourself for it, you've sold me on this process & will definitely be giving 'em a try

[@margaretforbes4387]

What a star and OH so natural ❤❤

[@meganpopple9100]

I always swear by avocado oil, especially when roasting in the oven. It has a pretty high smoking point plus it is crazy good for your digestive system. It’s also a pretty neutral oil as far as flavor. Very much worth the extra money.

[@vanessaamos2278]

Thank you 😊 and yes I also just like them with salt. Thank you for the tips and tricks.

[@ellsbells3262]

I just adore you and all your potato creations !! ♨ 😍

[@jarsky]

With my potatoes I also add baking soda into the water when I season it. For roasting I start them on the stove with the baking dish on the hobs to really get the oil hot and get them started strong. I also mix together garlic powder, onion powder, smoked paprika, parmesan, parsley, salt & pepper and i toss them in that afterwards. It adds a really yummy umami flavor to them ☺

[@banzaimerlin]

I didn't need more reasons to love potatoes, but I sure am glad you keep giving them to me 😁

[@poppycooks]

We love spuds in this family ❤❤

[@banzaimerlin]

@@poppycooks you have truly reawakened my love for the spud - my plates (and my family) thank you!🥔❤

[@dylantrinder1571]

Great to see a new KZbin video Poppy. ❤

[@poppycooks]

More to come ❤

[@sharibasse6130]

Looks delicious!!! I love crispy potatoes.

[@PokhrajRoy.]

Congratulations on your new KZbin channel! You’re awesome and so are potatoes 👏🏽

[@AntonGully]

The channel has been around since the dawn of man.

[@charisse234]

I swear you look like a better version of drew Barrymore.thank you for sharing how to make the most amazing roasties! Oh and im a new subscriber too.Positivity peace and love ♥️

[@MimisRoseoftheShires]

Love your recipes,Poppy❤I am big potato fan myself😂

[@poppycooks]

This is a potato safe space ❤

[@MimisRoseoftheShires]

@@poppycooks ❤️

[@RustyDust101]

As a little info: all ovens the world over still use incandescent light bulbs, ie a glowing metallic spool in an inert gas within a glas bulb. This wire is incredibly hot, much much hotter than the oven. The reason for this : halogen bulbs might get hot, but they don't take kindly to fat on their surface. And LED lights are very susceptible to heat damage. That's why ovens still use the standard old-school light bulbs. I've noticed that anything I place in my oven close to the light gets darker faster and often burns while the rest is barely getting crispy. Try it yourself and see if that applies in your oven as well. Maybe even with a wireless thermometer at different spots.

[@Dreyno]

That’s why you can rise dough in the oven with the bulb. It creates enough heat to slightly warm the internal temperature enough to make the yeast work.

[@Scruffi]

WELCOME TO YOUTUUUUUUBE. Or.. back to KZbin. Big fan of your Sorted appearances. Looking forward to much potato-based content hereabouts ]:)

[@lindabuck2777]

Just learned two new tricks for greatness! Thanks🙏🏻❤️

[@kitherit]

I've been a huge fan of SortedFood for a few years now, so I've seen you on there. I don't watch shorts or tiktok videos though, so hadn't seen your other videos. I'm happy I found your new videos!! 💜 Also, I saw these roasted potatoes on Sorted ages ago! (Can't even remember what video it was in, or if you were there!) I'm so happy you made this video with step by step instructions on how to make these, I'm definitely going to give them a try! Edit: And YT recommended their video for me to watch next, where both Ben and Barry make Roast Potatoes, with Poppy as the guest judge! LOL (Chefs vs Reddit, if anyone is curious.) They do a good job of explaining it as well, but I never got around to trying it!

[@nikijade8317]

Same here, I first saw her on Sorted doing the 15 hour potato. Waaaay more patience than I possess lol

[@joeb4142]

Never heard of Poppy or Sorted Foods before this but I must say Poppy’s latest incarnation is wonderfully appealing, entertaining and instructive. I like, but don’t really love, potatoes but I think this charming woman might just single handedly change my mind. 😊🥔

[@imstrandedone]

What a bubbly person you are.

[@deborahdisantis2299]

Love your cookbook! Got one for myself and then one for my nieces who are just learning how to cook! Love the video too! Looks delicious!

[@tcbrowntx]

@poppycooks, the way you sacrifice your personal safety for us. *sniff* So moving. 😂

[@Soundog_Babylon]

Poppy Cooks Potatoes : The Reboot! Potato Harder!! Luv it 😘👌

[@HeatherMCook]

You are my favourite Poppy brilliant at what you do ❤

[@DarkGoddessZusa]

Please don't put salted water on your plants! It kills them. Unsalted potato or bean water is great though. These potatoes look so delicious. Thank you, Poppy. 😊

[@Dicyroller]

There are a few plants that can handle slightly salty water, but you should look them up. I won't list them.

[@helenswan705]

I couldn't believe it when Poppy said that!!! She might know about cooking but it shows a surprising ignorance about plants

[@SarimDeLaurec]

There is a variety of tomatoes in Italy, that get's watered with sea water. So if one gets their hands on those and grows them, that would be a good use for them.

[@SilentSoundGuy]

@@Dicyroller She put like 1/4 cup of salt though.

[@Dicyroller]

@@SilentSoundGuy true also the plants that like salt are very rare.

[@leighDrusllalyle2304]

I can live on roasties and yorkies with thick beefy gravy! OOMMGGG YUMMMMMMMM😊

[@poppycooks]

Mmmmmm me too!!

[@dianepace7376]

Me too - yum 😀

[@blackletter2591]

Yeah, Yorkshire terriers are noisy brats.

[@the_once-and-future_king.]

Food of the gods!

[@andidubya3840]

As always on this channel - thumbs up If I may add, from UP NORTH, written as a Lancastrian cooking for grandparents and occasionally Yorkshire folk. Animal fat is the way forward but as explained: PLEASE make it hot before adding potatoes. I believe an old adage was if you 'spit in it (the fat) and it spits back it's hot enough' Not hot oil? nothing good there, only failure. Vegetable oils generally lead to disappointment IMO, no one has these every day so make special. If that's not your thing. Sunflower oil works nicely enough Also rather than salt, try soy sauce during / after steam drying (at the shakey bit) - instant colour and flavour. Two other subtle points that you can see on screen: Add oil / fat sparingly, the idea is to *roast* not shallow fry. Second is to leave space in the pan or you'll lose the pan when adding the potatoes (they will reduce the oil temp too much) sorry long comment - I've "suffered" for roasts 😀 #rotund TL:DR version: Do this be happy

[@Marky.H]

Just subscribed..... love your videos....❤

[@MargaretArmitage]

Love your down to earth presentation. I'm in Oz so what potato do you recommend please.

[@poppycooks]

I would go with a Desiree!

[@teowit4445]

Love the video. !! I never understood the flake salts that are thrown on dry things and fall off . Maybe just the cooking salts are enough ?

[@elegantlyevil]

I started doing my roasties like this after seeing you do it, and everyone raves about them... Thanks 😛

[@89tomasa]

Been trying to perfect my own rosaries and this video is perfect timing!!

[@0x4d2c3]

Saw you over at Sorted Food first. Looking forward for more.

[@garypostell5268]

Yes pleaseeeee! Gorgeous potatoes

[@browndog9402]

my kids luv roast potatoes when i do them, they are going to freak out when i do your little tricks.

[@AntonGully]

Two potatoes per person? As a sampler? She means as a sampler, right?

[@markthomas808]

LOL. I gasped at that too! 😂

[@ianalsop5080]

She means two whole potatoes so if it's big you would have 4 pieces per potato.

[@SirReginaldBlomfield1234]

In our household it's about a dozen roasties per person. Eating in my house you'll leave with a full guts and a smile on your face.

[@patriciasmith7074]

@@markthomas808. I really like potatoes could be because I have 50%Irish and British ancestry and potatoes are always on my menu.

[@Marky.H]

Me too... two potatoes is for whimps!!!

[@stubear7321]

Looking forward to the new book 😊😊😊

[@LizzieWhiz]

I always use veg oil and butter but I blanch the spuds, chopped up smallish not bigger than 2 inches and cook at 200c for 40 minutes tossing them every 10 to 15 minutes.

[@gilguillemette4174]

Nice job. Looks delicious, sometimes I use a garlic infused evo

[@poppycooks]

Mmmm sounds nice

[@1PageAtATime]

great video! just one quick thing, around 8 minutes in you say you can use olive oil but wouldn’t that hit its smoking point around 200c? Also you probably shouldn’t water your plants with water salted like the sea

[@Tala_Masca]

Looking good pops but this is a one person portion right? When I make roast potatoes I do at least 2 trays, full, for 4 people. But if we are with 3, thats okay too...

[@HyperHorse]

I think I'm in love.

[@simontalbot5879]

Your husband is one LUCK MAN Poppy! :-) Thanks for your awesome videos! Love em!

[@Hiker_who_Sews]

My dorm dining room served the best potato soup. We learned that whenever we had fries (chips) at lunch, we'd have the soup in the evening, made with potato peels from that afternoon's French fries.

[@lorendetels4205]

Yay! Poppy has a new video after three years. Glad to see you back! Too bad you didn't beat Bobby Flay with your Bangers and Mash.☹

[@levelflightvideo]

Awesome.

[@samjf1765]

After I’ve steam dried mine I add about a tbsp of plain flour, depending on the amount of spuds and shake them to fluff them up before going in the oven

[@Dreyno]

Same. And I baste them with the hot oil a few times as they cook.

[@henrytheturnip]

I miss good old-fashioned UK roast potatoes, but in Western Australia we just don't have those spud varieties available, thanks to the thankfully now defunct Potato Protection Board (no joke!). Any suggestions as to what variety I shou8ld use?

[@pamelasloan1664]

What sort of Australian potato do you recommend

[@Jagermonsta]

finally, only been waiting 3 years :P

[@davidmilke4324]

We need more new stuff, love your channel

[@poppycooks]

New video every Wednesday so see you there 🙌

[@mrgreeneggs6191]

i dont use that much salt in my water, but i do use chicken salt sometimes. specially if the tatters are to compliment a nice roast chook.

[@flourchylde]

This video could probably have been about 10 minutes shorter, but Poppy is lovely and I'm going to try making her potatoes.

[@lablea]

Beautiful❣️

[@marilynmccormick3731]

I LOVE potatoes.

[@oneonecoco]

We are gonna need more potatoes

[@MaikNL]

The popstar is back

[@gavintduffy]

Nice one..subscribed!

[@poppycooks]

yay thanks Gavin

[@giraffesinc.2193]

Great to see you, Poppy! I love all your Sorted videos! May I suggest you drop the annoying upbeat whatever the heck that music happens to be? You don't need it.

[@paulaberryberry8946]

Do you know how to make franconia potat I es?my jmom I sed to make a ro as stu of beef or prk, then place js m all cuts y of potaotes in bottom of pan. I think she baisted them, but don' really uremenber! Thanks for your recipe! Paula😊

[@melissalambert7615]

Lovely! I'm a Russet fan. Not sure there is a such thing as an Idaho. They, along with us in Oregon, grow Russet. OreIda is the kind of brand name for the collective farmers. Like a big baked potato with a filling. Leftover chili, curry or broccoli and cheese. Hello from sunny Corvallis Oregon US.

[@maxineb9598]

Russet,---- Idaho. Same potato depending where in the world you are.

[@davidf4897]

Long since given up cooking potatoes this way in the oven. Use a small oil fryer Boil potatoes as shown, drain and fluff up in a colinder. Leave to cool. Cook at 150c until just starting to colour. Remove and cool on a baking tray. When the rest of the meal is nearly ready, raise oil temp to 170c and cook until you achieve the colour you want. Drain and serve in a warm dish Sprinkle with salt. Always deliciously chrispy outside and fluffy inside.

[@gigteevee6118]

Avocado oil, and Rice Bran oil both have high smoke points and are healthier than using beef or duck fat, super crispy results! (not that roast potatoes are health food, a melted butter & oil mix goes well too, but don’t tell my Doctor 😂)

[@juststoppingby390]

I live a nice red desiree for roasties. Its what i learned from delia smith when i was a new wife 35 years ago and still keep going back to them

[@ChefHat4U]

perfect thanks for sharing!

[@luciantheprotean]

I'm not a chef or a botanist/plant expert, and I do love you Poppy, but wouldn't watering plants using the starchy, salty as the SEA water kill the plants?

[@MrMartinSchou]

I doubt anyone who says "taste like the sea" actually puts that much salt into their water. She's talking the Cornish Sea, which is 35 grams of salt per liter, and I seriously doubt she's putting that much into her water.

[@helenswan705]

It truly is a bad idea

[@tybytyby8820]

Pasta should be cooked in salty water not potatoes, how ever each to their own. Don’t use salty water on your plants 🌱 it will kill them!

[@3d1e00]

Ever used groundnut oil? I generally use that as I think it doesn't do that reaction at low temperature

[@poppycooks]

I haven’t tried no!

[@thewiLik]

This pretty much matches how we do them, but we also use a bit of white pepper while cooking. 🤤

[@darren8269]

The potatoes look amazing. I am wondering how I can get the rest of my meal to be ready at the same time the potatoes will be ready. I want a chicken (whole or pieces), potatoes, sweat potatoes, carrot and peas. I think I need a separate potato oven :)

[@lbh002]

Who doesn't love cute and quirky people and potatoes.

[@Nadia-rf8kp]

Agree

[@magpie5710]

I'm a believer!

[@JVerschueren]

For me: gratin Savoyard, but then I like roasted as well. So far I've never bothered to pre-heat the dish/oil... I'll give that a go next time.

[@Joodster]

I wouldn't use olive oil. The smoke point is quite a bit lower than the temperature (220c) you mention.

[@andrina118]

Endearingly ditsy lol, but you are the Potato Queen

[@poppycooks]

Hahaha very me

[@wormulous]

Learned of poppy through sortedfoods. What a lovely, beautiful girl.

[@poppycooks]

We love SORTED! ❤

[@galelascala105]

I'm not sure you can water plants with the potato water if it has all that salt in it. Won't the salt kill the plants? Other than that, love the recipe!

[@ajorngjdonaydbr]

Said exactly the same thing

[@wolfman011000]

I add baking soda to the water to help get those crispy edges and for better Browning due to the alkaline in the soda, the salt in the water will damage the plants.

[@johanboor]

Looks good! I hope we get more videos (now 2 videos every 3 years, can it go to 1 video per week or per month?)! Instead of short clips. Advice: Short videos are better than shorts clips.

[@andymair7992]

TBH, I'd never heard of You until Sorted introduced Me to You. But.... Keep on doing what you're doing, We need the knowledge! 😃

[@the_once-and-future_king.]

Nerd alert! OK, here we go. Root vegetables tend to be much more dense than leafy vegetables. Bringing to the boil allows the heat to penetrate the centre at a steady rate. If you start hot, the exterior will overcook, resulting in them breaking apart and you ending up with just a watery mush with lumpy bits. Because of the larger surface area and lack of density, leafy vegetables are best brought to temperature rapidly so they cook without leeching out the nutrients and turning soggy. Here endeth the lesson.

[@AntonGully]

It's first week of July so my potatoes are all first and second earlies I've grown myself (I say "myself", I feel like if I was left out of the equation after planting it wouldn't have made a huge difference). Still gonna try this, but British Queen or Maris bard probably not ideal.

[@katelbb]

Glad to know that other than steam drying l, I do my tatoes like this 😊