@@poppycooks lmao i choked on my coffee when u said u loved a golden shower, now im just picturing u getting pee'd on 😂😂 this is why i love ur video's never fail to make me smile
edit: only commenting this bc you seemed unsure at the start of the vid, but i'm sure you know already ^^ when you're clarifying butter, you're removing the milk solids from the butter - so the end result is still "just" called butter (clarified or drawn butter in western cuisine / ghee in indian cooking)
Thank you. This is the only fondant potato recipe I've found online that actually does it properly. Many, many years ago, I went to an Argentinian restaurant in Kensington (London), and they have perfect fondant potatoes. Slightly wider than yours, if memory serves, but with the crispy top, and achingly melty/creamy interior. Now, I have crisped up tops, and bottoms, and tried all manner of recipes. Many on youtube simply oven cook, and appear to be not crispy o top - so, yes, they 'look' right, but do not deliver. Well, done. I shall be doing this (expecting multiple failures while learning), but finally. FINALLY! proper fondant potatoes. Thank you.
0:43 "separating the butter fat from the milk solids and water". the 'buttermilk' was already separated during the making of butter; that's the liquid that gets left behind after you take out the butter
You are such a genuine person. I smiled all the way through your presentation. This is the first time I’ve watched one of your videos and it was both entertaining and informative. Going to subscribe and watch more. Love it xx
I love making fondant potatoes, I make them slightly differently, I fry them off in beef dripping then cook them in the oven until the liquid has evaporated
Only the second post I've watched, loving the humour and self consciousness . Lovely, the potato trimming reminds me of sawing table legs down to be even then ending up with a coffee table that still wobbles. 😂 Clarifying butter is great, ghee is the thang
I’ve never had fondant and all the other videos I’ve seen scared the crap out of me! But I finally feel confident in doing it your way! PS LMAO at the golden shower part! I haven’t laughed like that in over a year! Thank you, I desperately needed it! I ❤ potatoes!
So buttermilk when making butter is the water that separates from the fats when the cream is whisked until butter clumps form. The buttermilk you buy im shops is a cultured product more akin to yoghurt. I never knew fondant potatoes were crispy! I want to try making them now.
Thank you for confirming what I thought... The "buttermilk" in cartons (the kind you use for pancakes and biscuits and ranch dressing) has nothing to do with the butter-making process; it's just cultured (soured) milk... You would not want to use the solids leftover from making ghee as a marinade, but it can be added to breads and pastries to add flavor.
Hello Poppe The part you want is clarified butter 😊i have to praise you for all the good work also in Sorted food😊 Best regards form Denmark pleas come here with sortes il love to help you around😉 Best regards from Denmark. Thomas
I used to have a little blue Staffy. She looked just like a baby pygmy hippo. I actually used to call her Hippopottastaff more than her actual name and she'd still know I was talking to her 😂
And today's double entendres are ? Showers. rings.........all forgiven for that delicious soft Midlands accent. Well done ! Wish I had the atience to cook those 🙂
Fondant Potatoes are a close 2ᴺᴰ behind my all time favourite tattie dish, Pommes Parisienne. (& you can do a mash up Fondant Pommes Parisienne - but that takes a LOT of work!). Let's just say a succulent Poule au Pot, with pommes de terre fondantes & Petits pois à la française (poached chicken with fondant potatoes & peas French style) if complicatedly simple & beautiful.
Ghee. the term is Ghee. It's an Indian term, but basically means 'clarified butter'. Much like 'beef' is just an adaptation of the french word for 'cow', I think it's perfectly acceptable to call the rendered fat from butter: 'Ghee'.
Poppy, really enjoy your videos. You once said to boil potatoes by starting them in cold water and bringing them to a boil. Would the same theory hold true when baking; start in a cold oven? Thanks! Golden shower 😂😂😂
Poppy "Who doesn't love a bit of golden liquid, a nice golden shower once and a while?" I'm sorry, i lost it for a few seconds😂 i love poppy, don't ever change..😊
One aussie to another, you want a all round red washed potato like the ones from woolworthers or coles. It will be the best bet they are waxy potato that won't fall apart while cooking
I started as a KP in a THF hotel. Three months in to my new job I got the chance of a commis chef position. I was put on veg chef duties. After some time I was shown/taught how to make Ratatouille, OMG was my first thought. I was then shown how to do Lyonnaise potatoes and also Parisian Potatoes. Doing my 706/1 C&G at college the lecturer said we are doing these two potato dishes today. Parisian and also Lyonnaise Potatoes. Only problem was he said Parisian Potatoes comes with Onions and the Lyonnaise are ball shaped cooked in butter and garlic only. hearing his error I approached him with respect quietly saying Parisian is alone small balls fried and the Lyonnaise (Sauteed) potatoes with was with onions again butter and garlic. I was instructed to leave the class room by the then lecturer. What a self important buffoon he was and still is probably. Poppy, love you passion honey. You will inspire so many to become chefs.
I must ask: Where the heck do you get cookie cutters that high? I spent some time searching online and about 1 inch (2.54 cm) was the tallest I ever found.
It is not Buttermilk. It is the fat soluble's left in the butter after separating from cream. The butter milk is what you have after the butter is taken out.
It might be readily available in the UK due to its history with India, but I don't recall ever seeing it in a Danish supermarket. Given that her audience is multi-national, and the name of the game is teaching them how to cook these dishes, using ingredients that are likely hard to get hold of in many places is probably not the best idea.
@@MrTaylor1964it depends where you love in some places its cheaper to make your own clarified butter the buy it.. and ghee can have a slight difference flavour
Cutting the butter makes it melt easier and faster so it won't burn and turn brown. If you left it in a big block, it has a higher chance of browning as it tries to melt and takes longer
@@jeffsmith927 look at the video. What purpose do air pockets serve for butter melting? Literily pushing it into spaces would be faster and more efficient for heat exchange.
@bezceljudzelzceljsh5799 by cutting the butter, it creates more surface area and as the butter is cold from the refrigerator it makes heat tranfer faster and the cold disapate so it melts faster.. air space in-between all depends on the size you cut it up... and beside that air circulates heat to it melts faster too
@@jeffsmith927 usually air is considered an insulator. I suggest you look at the video the exact spot where she leaves butter on the stove. I would assume simply cutting the butter in halves and just pushing it down to maximize metal to butter surface would result in the best heat transfer.
@@bezceljudzelzceljsh5799 ok so for argument sake yes you can do one whole block but it will take much longer to melt it because you will have to do it at a much lower temperature if its cold from the refrigerator but if you bring the butter to room temperature first its can be faster... but as i said the butter will start to brown if the temperature is too high and you don't want that
I love that you managed to work golden showers into your butter analogy 😂😂😂😂😂
@@nathangutteridge2376 Love a golden shower!
@@poppycooks lmao i choked on my coffee when u said u loved a golden shower, now im just picturing u getting pee'd on 😂😂 this is why i love ur video's never fail to make me smile
🤣 Brilliant!
@@poppycooks How about that familiar "man-sized" ring? 4get the Cm.
lol she said golden shower 😅
I only started watching you today, and I have learnt more about potatoes today in my entire lifetime of 59 years. Thank you
edit: only commenting this bc you seemed unsure at the start of the vid, but i'm sure you know already ^^
when you're clarifying butter, you're removing the milk solids from the butter - so the end result is still "just" called butter (clarified or drawn butter in western cuisine / ghee in indian cooking)
Where I am from… we call it butter fat. The butter is the whole “thing” which includes the butter fat and the butter solids.
It’s the first time I respect a british cook. You made me a better man today.
Thank you. This is the only fondant potato recipe I've found online that actually does it properly. Many, many years ago, I went to an Argentinian restaurant in Kensington (London), and they have perfect fondant potatoes. Slightly wider than yours, if memory serves, but with the crispy top, and achingly melty/creamy interior.
Now, I have crisped up tops, and bottoms, and tried all manner of recipes. Many on youtube simply oven cook, and appear to be not crispy o top - so, yes, they 'look' right, but do not deliver.
Well, done. I shall be doing this (expecting multiple failures while learning), but finally. FINALLY! proper fondant potatoes. Thank you.
0:43 "separating the butter fat from the milk solids and water". the 'buttermilk' was already separated during the making of butter; that's the liquid that gets left behind after you take out the butter
I was about to say that, thank you for saving my time.
@@khalebdaarke7809 same
Yeah, I think the words she was looking for are "milk solids"
Thank you, I have tried loads of top chef recipes for fondant potatoes on here and this is the one that came out the way I wanted them.
You are such a genuine person. I smiled all the way through your presentation. This is the first time I’ve watched one of your videos and it was both entertaining and informative. Going to subscribe and watch more. Love it xx
Have you ever done whole carrots similarly? Butter, as much as you get, dry cider and a pinch of salt. Cook until gooey. Perfect.
Ohhhh I LOVE that ❤❤❤
Not a bad idea
I love making fondant potatoes, I make them slightly differently, I fry them off in beef dripping then cook them in the oven until the liquid has evaporated
Only the second post I've watched, loving the humour and self consciousness . Lovely, the potato trimming reminds me of sawing table legs down to be even then ending up with a coffee table that still wobbles. 😂 Clarifying butter is great, ghee is the thang
You are a breath of fresh air in the land of cooking, I am really enjoying your take on cooking. Thank you.
Wow, thank you!
I’ve never had fondant and all the other videos I’ve seen scared the crap out of me! But I finally feel confident in doing it your way!
PS LMAO at the golden shower part! I haven’t laughed like that in over a year! Thank you, I desperately needed it!
I ❤ potatoes!
You are a complete nutter and I live it! Excellent video.
I have never heard of this before…. but I will never forget it either! Outstanding ! 🥔🥔🥔
Omg, why do I love that Pink Hippo so much?! Came here for the potatoes, left wanting a hippopotamus for Christmas haha
You had me at golden shower 😂🤣😂 I’m subscribing 😅
Great stuff, love the recipe and the humour. Keep up the fabulous work Poppy.
Thanks so much! 😊
Looks so delicious! Definitely going to make this!
It’s like confit duck in some ways very cool. I love these potato’s but I’ve never seen them made. Thank you ❤❤❤
the golden shower comment alone was enough to make me subscribe
Great work, keep going girl. ❤
In an oracle deck, the Hippopotamus symbolizes adaptability, emotional depth, and motherly love.
Didnt even know these were a thing! Look great :)
So buttermilk when making butter is the water that separates from the fats when the cream is whisked until butter clumps form. The buttermilk you buy im shops is a cultured product more akin to yoghurt.
I never knew fondant potatoes were crispy! I want to try making them now.
Thank you for confirming what I thought... The "buttermilk" in cartons (the kind you use for pancakes and biscuits and ranch dressing) has nothing to do with the butter-making process; it's just cultured (soured) milk... You would not want to use the solids leftover from making ghee as a marinade, but it can be added to breads and pastries to add flavor.
You really are delightful to watch. The sense of humour, presentation, the lot. Thanks
Must be Xtraordinary ! Mum put spudz in w/the Roasts (pork or beef). Same effect/dark& Krispy. Butter must be better/clarified is Supreme.
I also love hippos! Great recipe, I love your personality, everything. Thanks!
Poppy must love moo deng.
So Humble :)
I’m beginning to think I am not getting thin because I am much more serious about eating delicious potatoes.
Absolutely divine ❤
Hello Poppe
The part you want is clarified butter 😊i have to praise you for all the good work also in Sorted food😊
Best regards form Denmark pleas come here with sortes il love to help you around😉
Best regards from Denmark.
Thomas
Sorry is just Saw the end lol😂
Love Poppy, my fav potato cook. I’m also an avid Sorted Food follower which is where I first saw Poppy and have been following her since. ❤🦛 🥔👸
Love that! Thank you 🙏🙏🙏
You're mad as cheese and I love it.
I have just found you im definitely not going to loose you 😂😂. Potatoes are mu favourite and now i actually know how to cook them 😋😋😋
I’ve made fondant potatoes so many times but never have I seen this technique.
Have never made these before. Will give a go this weekend. Cant eat butter tho. So i think smoked wagyu tallow should work.
Thanks as always Poppy!
My new three new favorite words to hear. Salted Proper Butter! haha
“Potato Queen of the Internet”
Hmmmm!
*checks google*
Surname: Irish
Potato used: Rooster
Sense of humour: Deviant
Checks out. Carry on.
Hi Poppy. Will vegetable ghee and veg stock still do the job? I cook for a lot of vegan friends. Thanks!
Can you make the potato’s before hand, and if so what would be the best way to warm them up so not to lose the crispiness?
I used to have a little blue Staffy. She looked just like a baby pygmy hippo. I actually used to call her Hippopottastaff more than her actual name and she'd still know I was talking to her 😂
And today's double entendres are ? Showers. rings.........all forgiven for that delicious soft Midlands accent. Well done ! Wish I had the atience to cook those 🙂
Looks like if Crème Brûlée and a potato had a baby 😀
@@HenryDorset mmmm potato crème brûlée
milk solids may be what you're looking for.
Fondant Potatoes are a close 2ᴺᴰ behind my all time favourite tattie dish, Pommes Parisienne. (& you can do a mash up Fondant Pommes Parisienne - but that takes a LOT of work!). Let's just say a succulent Poule au Pot, with pommes de terre fondantes & Petits pois à la française (poached chicken with fondant potatoes & peas French style) if complicatedly simple & beautiful.
Nice work! Can you make these a day ahead and reheat?
I have found someone who loves potatoes as much as me ❤❤😂
What tool do i look up to cut out the potatoes into that shape? That makes it so much easier than a knife
Tien.
It's called clarified butter. You could also use ghee, which is clarified butter for people who are vegan.
You obviously don't know the definition of vegan anything from an animal is not consumed so 🤷 how does clarification remove the animal content 🤔
You can buy both Vegetable Ghee, and Butter Ghee.
Lol, what? Ghee is vegan, eh? ok…
@@ButcherBeynon They didn't say vegetable ghee. They said is vegan clarified butter.
Can you use shop bought ghee instead of clarifying your own butter?
Chicken stock cubes: do you prefer Oxo, Knorr, or another brand altogether? Thanks!
GHEE Clarified Butter 🥰
I love oven top roast potatoes too lol
cartouch i think comes from the paper cartridge they used in cannons?
Charming😊
Ghee. the term is Ghee. It's an Indian term, but basically means 'clarified butter'. Much like 'beef' is just an adaptation of the french word for 'cow', I think it's perfectly acceptable to call the rendered fat from butter: 'Ghee'.
There is a slight difference though between ghee and clarified butter
It's also perfectly acceptable to call it 'clarified butter,' which is what it is.
Could you use duck fat or goose fat instead of clarified butter?
"...nice golden shower every once in a while never hurt anybody." And while this might be from thirst, you most certainly have my attention, ma'am.
The “buttermilk is ”great for backing”😉
Poppy, really enjoy your videos. You once said to boil potatoes by starting them in cold water and bringing them to a boil. Would the same theory hold true when baking; start in a cold oven? Thanks! Golden shower 😂😂😂
Poppy "Who doesn't love a bit of golden liquid, a nice golden shower once and a while?" I'm sorry, i lost it for a few seconds😂 i love poppy, don't ever change..😊
OMG, Poppy is like a carbon copy of Drew Barrymore with a British accent and an obsession with potatoes.
I'm in LOVE!!!
Ewww, Drew is cringe!
Is it ok to just use ghee?
poppy: cartouche means holder. shotgun cartridges (a cartouche) are called that cos they are a carton cylinder that holds the powder and the bullet
A cartouche in cooking is based on the French word which meand carton or scroll, they are also called false lids.
Can I put a lid on the pan rather than make a cartouche?
missing out as poppy gives British and american alternatives , but i live in Australia and we don't have those varieties here
One aussie to another, you want a all round red washed potato like the ones from woolworthers or coles. It will be the best bet they are waxy potato that won't fall apart while cooking
We're gonna need a whole gastro of those because everyone is going eat at least 5 of them.
I started as a KP in a THF hotel. Three months in to my new job I got the chance of a commis chef position. I was put on veg chef duties. After some time I was shown/taught how to make Ratatouille, OMG was my first thought. I was then shown how to do Lyonnaise potatoes and also Parisian Potatoes. Doing my 706/1 C&G at college the lecturer said we are doing these two potato dishes today. Parisian and also Lyonnaise Potatoes. Only problem was he said Parisian Potatoes comes with Onions and the Lyonnaise are ball shaped cooked in butter and garlic only. hearing his error I approached him with respect quietly saying Parisian is alone small balls fried and the Lyonnaise (Sauteed) potatoes with was with onions again butter and garlic. I was instructed to leave the class room by the then lecturer. What a self important buffoon he was and still is probably. Poppy, love you passion honey. You will inspire so many to become chefs.
pygmy hippos are absolutely delicious, sauteed in clarified butter. 🍯🥩🧂🧈 = yummy.
I must ask: Where the heck do you get cookie cutters that high? I spent some time searching online and about 1 inch (2.54 cm) was the tallest I ever found.
Ebay
Butter solids you want to remove to get clarified butter
that golden river is call Ghee .... the milk solids are milkfat globules
You can probably use an air fryer liner as a cartouche’.
She has a lovely ring
We call them milk solids seperate from the liquid content of butter.
I would serve them with any fish with a beurre blanc .
I think butterfat is what we dairy farmers call it. Far more saucy than golden showers
It is not Buttermilk. It is the fat soluble's left in the butter after separating from cream. The butter milk is what you have after the butter is taken out.
Than you for commenting that, very important distinction!
Delicious Poppy these are the best ever potatoes but you really need a black pvc or leather apron to go with your white blouse
Why not use a sieve
Why not use ghee?
all right Poppy. I suggest you cover homity pie. Do not overcomplicate it. from Devon, UK
Could you use Ghee?
Could you just use ghee?
I want to eat them 😂
Just put the butter in a pot and melt over low heat.
Also known as Ghee.. clarified butter… do I win a prize
Make your own clarified butter or buy ghee and save the headache?
Milk solids, perhaps?😊
I must be the only Irish person ever who doesn’t like potatoes 😂
Why not just use ghee instead of all the hassle of clarifying butter? Ghee should be reasonably available everywhere?
There is a slight difference between ghee and clarified butter, it’s personal choice
I looked when I was in the store yesterday and they have jars of clarified butter right next to ghee on the shelf in my store.
It might be readily available in the UK due to its history with India, but I don't recall ever seeing it in a Danish supermarket. Given that her audience is multi-national, and the name of the game is teaching them how to cook these dishes, using ingredients that are likely hard to get hold of in many places is probably not the best idea.
@@MrTaylor1964it depends where you love in some places its cheaper to make your own clarified butter the buy it.. and ghee can have a slight difference flavour
I’ve used ghee to make these to save time.
Butterfat?
MILK SOLIDS AND BUTTERFAT
Ghee is the word she does not want to say
It’s called butterfat apparently
what's the point of cutting butter into cubes?
can't you just stack it?
Cutting the butter makes it melt easier and faster so it won't burn and turn brown. If you left it in a big block, it has a higher chance of browning as it tries to melt and takes longer
@@jeffsmith927 look at the video.
What purpose do air pockets serve for butter melting? Literily pushing it into spaces would be faster and more efficient for heat exchange.
@bezceljudzelzceljsh5799 by cutting the butter, it creates more surface area and as the butter is cold from the refrigerator it makes heat tranfer faster and the cold disapate so it melts faster.. air space in-between all depends on the size you cut it up... and beside that air circulates heat to it melts faster too
@@jeffsmith927 usually air is considered an insulator. I suggest you look at the video the exact spot where she leaves butter on the stove.
I would assume simply cutting the butter in halves and just pushing it down to maximize metal to butter surface would result in the best heat transfer.
@@bezceljudzelzceljsh5799 ok so for argument sake yes you can do one whole block but it will take much longer to melt it because you will have to do it at a much lower temperature if its cold from the refrigerator but if you bring the butter to room temperature first its can be faster... but as i said the butter will start to brown if the temperature is too high and you don't want that
😋😋😋😋😋😋😋
The pink hippo sounds gender fluid 😂✌ lovely video! thank you!
.
Red potatoes or Yellow potatoes - (Red Pontiac or Yukon Gold) have 'WAXY' flesh
Brown potatoes (Russet) have 'FLOURY' flesh
.