Nobody is more aptly named than Poppy. Just saying “Poppy” makes me smile, as does she. 😊I celebrate her Potato Queeness 👸with all my potato love🥔❤️🥔❤️🥔❤️ I suspect “cold” water in the UK might be a bit different temperature than here in Texas where today it was 105°F / 41°C. 🤷🏻♂️ I guess I’ll add a couple of ice cubes to the water. 🧊
Any time I think that the whole Michelin thing is pompous and pretentious, I just have to watch a Poppy video and I'm reassured that you can be trained at a Michelin-starred restaurant and still be fun, down-to-earth, relatable and even a bit dipsy at times. Thanks, Poppy!🌸
1Tbs of baking soda with the salt in the parboil water helps crisp and fluffy cloud center, and it taste more salty without the salt/or with less salt at the finish.
"...Get someone to peel them for you." Being the youngest in the house growing up, one of my jobs on a Sunday afternoon was to peel the family potatoes for the week. Once peeled they'd go in a large water filled Tupperware in the fridge. Luckily there was a radio in the kitchen so I could listen to the Chart Show while peeling away.🥔
Mmm, do like Parmentier potatoes, but if we're going to alliterate potatoes could you do one of my all time favourite potato dishes - Pommes Parisienne? My father only broke them out on special occasions like birthdays & dinner parties. Buttery, ,crispy, swathed in herb butter! 🥔😋
We ate a lot of potatoes, and I was the kitchen slave. I could race you. I still use the old-school metal handled peeler. I have two. One is old carbon steel (my first) and one is stainless. Also have the one you use.
THANK you, I have been TRYING to get crisy square spuds like yours, ever since I discovered a Bombay Potatoe recipe sin an old Wendy Craig cookery book.
LOVE your videos! Was never a TT user so we mostly know you from Sorted. Intrigued by the rack in your oven, which appears to slope down in front rather than up in back. Have I been placing mine backwards or are yours just different from our U.S. ones?
Poppy, you have the very best spitting image smile, laugh, and mannerisms of a young Drew Barrymore. Plus you love potatoes in every shape and form. Darn it, if there weren't the 30 year age gap to my 54 I'd have to travel to the UK and seek to impress you enough so you'd give me a chance to woo for your attention. That you know so many potato recipes is just an added benefit. In my mind you are the perfect woman. Love the recipe and the food qorn ASMR. 🤤😘😍
Hi Poppy, My potatoes always stick to the dish. I've tried enamel and standard decent metal. The best is ceramic (you know, the shiny white ones). The problem is worse on roasted cubes but it even happens on my normal roast potatoes 😥 Where am I going wrong? HELP! 🙏 PS. I have 8-year-old twin boys who love watching you and love your recipes.
I wish I had a choice of potato variety to use. Here in southern China we have a choice. Potatoes or potatoes. No idea if they have any particular type. Just piles of potatoes in the supermarket vegetable section! Waxy? Floury? Who knows😢
I like to toss small cubed potatoes in shallow oil infused with black mustard seeds, turmeric and chili powder then drizzle those spicy crispy fluffy bastards in yoghurt and coriander.
The child like joy of a peeler going both ways is adorable 🙂
I was so impressed 😂
Why does it have one leg longer than the other tho???
I love that you have the courage to display the 5-second rule on TH-cam. Good for you Poppy!
@@jimmorris5328 It’s law in the Poppy Cooks household
5 second rule does not apply when you have a 2 second dog 🐕😂
@@tazmad1971 Also: bonus fur. That said 450 F /200C will kill all external stuff. :)
Sam the Cooking Guy is also a member of the 5 Second Club. Also a certain American politician but that’s something else entirely.
Nobody is more aptly named than Poppy. Just saying “Poppy” makes me smile, as does she. 😊I celebrate her Potato Queeness 👸with all my potato love🥔❤️🥔❤️🥔❤️
I suspect “cold” water in the UK might be a bit different temperature than here in Texas where today it was 105°F / 41°C. 🤷🏻♂️ I guess I’ll add a couple of ice cubes to the water. 🧊
You are the cheeriest and most delightful young woman. Love your recipes and your videos. Thank you. ❤
Love your potato recipes. Tried a couple, they are delicious. Maybe next you can show us a couple of ways to cook the potato skins.
she tells you how in this video.
I have been following you since I first saw you on Sorted Food's channel, so glad to see your success, keep it up!
Me too!!
She had fun with the boys. Her 10 min or less burger challenge vid is epic.
Any time I think that the whole Michelin thing is pompous and pretentious, I just have to watch a Poppy video and I'm reassured that you can be trained at a Michelin-starred restaurant and still be fun, down-to-earth, relatable and even a bit dipsy at times. Thanks, Poppy!🌸
@@Drnaynay Thanks so much! But I have never achieved a Michelin star but just did my training for three years in a Michelin-starred restaurant Xx
@@poppycooks Thanks for replying - truly chuffed 😊
Edited accordingly.
Beautiful sharing 💖💖
Poppy, they look delicious and gorgeous! Must add them to my "must try making them list". Thanks for sharing! 🙂😋❤
1Tbs of baking soda with the salt in the parboil water helps crisp and fluffy cloud center, and it taste more salty without the salt/or with less salt at the finish.
Peeling potatoes is my therapy.
It shouldn’t be possible to make potatoes cool. But somehow you do Poppy! Watching you cook is ace.
@@kevcroft2815 Thank you so much Kev
I just think they’re neat
"...Get someone to peel them for you." Being the youngest in the house growing up, one of my jobs on a Sunday afternoon was to peel the family potatoes for the week. Once peeled they'd go in a large water filled Tupperware in the fridge. Luckily there was a radio in the kitchen so I could listen to the Chart Show while peeling away.🥔
Glad to see you remembered the name Parmentier 👍😀
I'm a bit of a potato.. I also love potatoes. I dunno how I'd live without them 😊
You might be in potato purgatory.
Just recently found your channel, I'm absolutely in love with your personality.
I was going to make roasties with dinner tonight but now I'm going to try this instead 😁
Will for sure try these...but leaving the skins on. They are my fav.
looks delicious! going to give these a try
Mmm, do like Parmentier potatoes, but if we're going to alliterate potatoes could you do one of my all time favourite potato dishes - Pommes Parisienne? My father only broke them out on special occasions like birthdays & dinner parties. Buttery, ,crispy, swathed in herb butter! 🥔😋
moist!
Is that a Blenheim Forge Nakiri? Nice!
Poppy, where did you get the cute potato apron?
Great video!
We ate a lot of potatoes, and I was the kitchen slave. I could race you. I still use the old-school metal handled peeler. I have two. One is old carbon steel (my first) and one is stainless. Also have the one you use.
😋😋😋
THANK you, I have been TRYING to get crisy square spuds like yours, ever since I discovered a Bombay Potatoe recipe sin an old Wendy Craig cookery book.
learning properties about your own time has made my day … it’s the small things lol ~ also live you specify both UK and US types
Poppy is goddess.
🥔👸✨
What pans do you use? The ones with handles, have had a look but can't find any quite like that and they look really nice!
LOVE your videos! Was never a TT user so we mostly know you from Sorted. Intrigued by the rack in your oven, which appears to slope down in front rather than up in back. Have I been placing mine backwards or are yours just different from our U.S. ones?
woooo!!!
Those are some fine taters!
Poppy, you have the very best spitting image smile, laugh, and mannerisms of a young Drew Barrymore. Plus you love potatoes in every shape and form.
Darn it, if there weren't the 30 year age gap to my 54 I'd have to travel to the UK and seek to impress you enough so you'd give me a chance to woo for your attention.
That you know so many potato recipes is just an added benefit. In my mind you are the perfect woman. Love the recipe and the food qorn ASMR. 🤤😘😍
Whoa settle down there ThirstyRustyDusty!
Can I sauté instead of cooking in the oven, Poppy?
Look great, you mentioned garlic in the intro but didn’t see where you added, whilst roasting maybe ?
thank you, Poppy - my husband is going to love this! So will I :) I shall be using vegan cheese in my half - because I have to be a dairy-free zone.
How long do they go in the oven for? 😋
I love potatoes, but i can't be bothered to peel them. Heck, i like the skins.
Please tell me you’re doing Off Menu podcast?
I'd like to see a 'side dish' for all these amazing taters! Hehe
Hi Poppy, My potatoes always stick to the dish. I've tried enamel and standard decent metal. The best is ceramic (you know, the shiny white ones). The problem is worse on roasted cubes but it even happens on my normal roast potatoes 😥 Where am I going wrong? HELP! 🙏
PS. I have 8-year-old twin boys who love watching you and love your recipes.
watching her spread the cubes in the hot oil with bare hands 😳😳😳
What happened to the audio at 11:52
@@nekogod Wow the potato demon took over
I feel like you need a Rotato.
Absolute filth. Definitely one for the weekend, thanks.
But why did you put it into a dog bowl at the end?
@@iamnotatube omg haha my dogs wish they ate this good
Too much rubbish talk! Just get on with it before I change channels.
No one is asking you to be here Alison
I wish I had a choice of potato variety to use. Here in southern China we have a choice. Potatoes or potatoes. No idea if they have any particular type. Just piles of potatoes in the supermarket vegetable section! Waxy? Floury? Who knows😢
I like to toss
small cubed potatoes in shallow oil infused with black mustard seeds, turmeric and chili powder then drizzle those spicy crispy fluffy bastards in yoghurt and coriander.