Excellent! The key is to really tumble them in the colandar so all sides are roughed up. The uglier the better for crunch! And that all sides are completely coated with oil. The flip halfway through is a great idea too!
Potato Queen's guide to perfect roast potatoes 0504am 14.12.24 all i wanted to ask was: how do i get a decent roast spud...all i got was crazy graphics and techno music or simpering nancy boy music as they prepped their gear... this might be the less hysterical of the posters... bigger surface area of spud - crispier the finished product? that's all i needed to know. ffs!! cheers.
Thanks Poppy I'm 44 and tou just showed me how to one of my top favourite food roast potatoes, I always tried to get them crispy and perfect but never worked now I know!
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
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
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
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
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. 😊
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.
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.
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.
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.
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.
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)
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.
I love how this is kinda edited like a mid 2010s TH-cam 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 😅)
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.
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
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
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 ☺
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!
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
Tried them all, won’t beat Albert Bartlett roosters, ( though they’re not called that now ), and I’m pretty sure, roosters aren’t their real name 😂😂🤷🏻♂️
Great video and information. 👍🇨🇦 Respectfully, I’ve always wondered about post-seasoning in the dish. Doesn’t it all just bounce off the crisp and not adhere?
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.
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
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😊
I Roast my Potato's exactly the same but on the 2nd turing I have made a brown sugar slurry and poured over but then you must keep a eye on them and stir so the Potato's don't stick (Lite Golden Brown Sugar) it won't clump up and burn
The potatoe with the most starch here in Germany is the one we're using for mashed potatoes, then we have a "half firm" and a "firm" cooking one...should i use the medium firm or "soft" cooking? 🙈
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.
You are VERY entertaining, hilarious and a great cook/teacher! New sub and like for this channel! At 4:28, I'm pretty sure that it depends on the ratio of cellulose to starch in foods. Cellulose is the fibrous substance that will allow above-ground plants to support themselves, so there is a higher cellulose to starch ratio in the "fruit", whereas underground foods have more of the cellulose in the stem and leaves, so more starch in the "fruit". Cellulose and starch are both made up of chains of simple sugars like glucose, but cellulose has longer chains that are harder to break down, and therefore require more aggressive cooking to make a pleasant eating experience. Just my $0.02
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 😂)
Having seen this , it looks delicious but I'm afraid there just isn't enough there, it's a lot of work for so little. What would you have to do to make at least double that amount?. Great vid 5hough.😀
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.
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.
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?
Something I like to do is fry up some bacon and use the bacon fat for the roasted potatoes. Roast the potatoes, chop up the bacon and add it back in the end. Delicious. It can of course be combinde with other spices/herbs if you like. Bacon really is the best spice.
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?
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.
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.
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.
I find olive oil doesn’t crisp as well. Lower smoking point? Rape seed oil is a great crispy one and the organic stuff gives them a golden colour. Delish. Thanks for the recipe. Unbeatable.
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 ♥️
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...
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.
I don’t par boil my potatoes I place them around my meat and they end up the same . But I do like the way she explains the process of what she is doing 👍
Excellent!
The key is to really tumble them in the colandar so all sides are roughed up. The uglier the better for crunch!
And that all sides are completely coated with oil. The flip halfway through is a great idea too!
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 👍
I'm 57 and I've NEVER heard of that in my life! So much to learn... 😀
Potato Queen's guide to perfect roast potatoes 0504am 14.12.24 all i wanted to ask was: how do i get a decent roast spud...all i got was crazy graphics and techno music or simpering nancy boy music as they prepped their gear... this might be the less hysterical of the posters... bigger surface area of spud - crispier the finished product? that's all i needed to know. ffs!! cheers.
binge watching now ...great video's full of energy and straight forward ...bravo
Thank you for the video, looks scrumptious, ❤😊 will be cooking some soon..👌
Thanks Poppy I'm 44 and tou just showed me how to one of my top favourite food roast potatoes, I always tried to get them crispy and perfect but never worked now I know!
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
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
What were the names of your restaurants? I live in Alameda. My brother is in SF. He did live near the big hospital on the Big Island. I love Hawaii.
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
Even better, just don't put it on plants!!
Potato Queen's guide to perfect roast potatoes 0507am 14.12.24 a clove of garlic in the boiling water... added taste to the humble spud.
What wonderful charisma. Great video, well done!
Loved this - thanks!!!
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
Keep on cooking I love it poppy ❤❤❤😋😋😊
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. 😊
There are a few plants that can handle slightly salty water, but you should look them up. I won't list them.
I couldn't believe it when Poppy said that!!! She might know about cooking but it shows a surprising ignorance about plants
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.
@@Dicyroller She put like 1/4 cup of salt though.
@@SilentSoundGuy true
also the plants that like salt are very rare.
Poppy, they looked amazingly delicious! Thanks for sharing! 🙂😋😎❤
No worries glad you enjoy
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.
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.
You are such an enjoyable cook. Your passion is so genuine. Thank you a well organuzed step by step approach.
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 TH-cam!
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.
Sounds like a great TH-cam video! 😊🥔
Yes pleaseeeee! Gorgeous potatoes
Two potatoes per person? As a sampler? She means as a sampler, right?
LOL. I gasped at that too! 😂
She means two whole potatoes so if it's big you would have 4 pieces per potato.
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.
@@markthomas808. I really like potatoes could be because I have 50%Irish and British ancestry and potatoes are always on my menu.
Me too... two potatoes is for whimps!!!
Thank you 😊 and yes I also just like them with salt. Thank you for the tips and tricks.
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.
Brilliant new technique learnt! 🤗. Also because you are so funny and bring joy through your work!!
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.
Beautiful looking roast potatoes, my favourite. I also like the left over cold ones too!
th-cam.com/channels/Xf1ap4ajDxEpOaYiRerI3w.html
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)
Looks delicious!!! I love crispy potatoes.
I am definitely going to make those. It’s nice to meet somebody that’s in love with potatoes as much as I am.😊
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!
Been trying to perfect my own rosaries and this video is perfect timing!!
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.☹
You are my favourite Poppy brilliant at what you do ❤
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.
I love how this is kinda edited like a mid 2010s TH-cam 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 😅)
This is such an accurate description! It feels similar to the old cupcake gemma videos :D
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.
Just learned two new tricks for greatness! Thanks🙏🏻❤️
Saw you over at Sorted Food first. Looking forward for more.
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
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
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 ☺
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!
I started doing my roasties like this after seeing you do it, and everyone raves about them... Thanks 😛
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.
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
Same. And I baste them with the hot oil a few times as they cook.
A Poppy Cooks video with no rude words, not a single innuendo in sight, nor a laughing fit. Your appearances on SortedFood are deceiving
Well it’d be a bit odd if I burst out laughing when it’s just me and myself 😂
@@poppycooks I don't know, sometimes I think I'm hilarious!
Tried them all, won’t beat Albert Bartlett roosters, ( though they’re not called that now ), and I’m pretty sure, roosters aren’t their real name 😂😂🤷🏻♂️
@poppycooks I absolutely love your bursts of laughter, like on Sorted!
Great video and information. 👍🇨🇦 Respectfully, I’ve always wondered about post-seasoning in the dish. Doesn’t it all just bounce off the crisp and not adhere?
Just subscribed..... love your videos....❤
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.
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 ?
I love potatoes cooked in any shape or form! Just stumbled upon this video and am already hooked on watching more!
Nice job. Looks delicious, sometimes I use a garlic infused evo
Mmmm sounds nice
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
Love your down to earth presentation. I'm in Oz so what potato do you recommend please.
I would go with a Desiree!
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😊
Nice one..subscribed!
yay thanks Gavin
I Roast my Potato's exactly the same but on the 2nd turing I have made a brown sugar slurry and poured over but then you
must keep a eye on them and stir so the Potato's don't stick
(Lite Golden Brown Sugar) it won't clump up and burn
my kids luv roast potatoes when i do them, they are going to freak out when i do your little tricks.
The potatoe with the most starch here in Germany is the one we're using for mashed potatoes, then we have a "half firm" and a "firm" cooking one...should i use the medium firm or "soft" cooking? 🙈
We need more new stuff, love your channel
New video every Wednesday so see you there 🙌
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.
You are VERY entertaining, hilarious and a great cook/teacher! New sub and like for this channel!
At 4:28, I'm pretty sure that it depends on the ratio of cellulose to starch in foods.
Cellulose is the fibrous substance that will allow above-ground plants to support themselves, so there is a higher cellulose to starch ratio in the "fruit", whereas underground foods have more of the cellulose in the stem and leaves, so more starch in the "fruit".
Cellulose and starch are both made up of chains of simple sugars like glucose, but cellulose has longer chains that are harder to break down, and therefore require more aggressive cooking to make a pleasant eating experience. Just my $0.02
Is the oven on fan 220 or just heat at 220?
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 😂)
What sort of Australian potato do you recommend
I'm still waiting for an answer the world doesn't only consist of England and the US
This pretty much matches how we do them, but we also use a bit of white pepper while cooking. 🤤
This video could probably have been about 10 minutes shorter, but Poppy is lovely and I'm going to try making her potatoes.
Having seen this , it looks delicious but I'm afraid there just isn't enough there, it's a lot of work for so little. What would you have to do to make at least double that amount?. Great vid 5hough.😀
@poppycooks, the way you sacrifice your personal safety for us. *sniff* So moving. 😂
I just adore you and all your potato creations !! ♨ 😍
Great to see a new TH-cam video Poppy. ❤
More to come ❤
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
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.
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.
Russet,---- Idaho. Same potato depending where in the world you are.
I just love the way you explaining things.its amazing,I have to try this,🤩
We are gonna need more potatoes
What a marvelous potato video❤ Such a joy to watch.
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.
Poppy, just found your channel and I love it! These potatoes are my family's favorite. Your new fan from across the pond 🇺🇸 🙂
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?
Ever used groundnut oil? I generally use that as I think it doesn't do that reaction at low temperature
I haven’t tried no!
Glad to know that other than steam drying l, I do my tatoes like this 😊
The popstar is back
Thanku
Something I like to do is fry up some bacon and use the bacon fat for the roasted potatoes. Roast the potatoes, chop up the bacon and add it back in the end. Delicious. It can of course be combinde with other spices/herbs if you like. Bacon really is the best spice.
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?
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.
It truly is a bad idea
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!
Definitely a terrible tip that one. Sorry poppy.
Poppy Cooks Potatoes : The Reboot! Potato Harder!!
Luv it 😘👌
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! 😃
Low starch is better?
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.
perfect thanks for sharing!
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.
Learned of poppy through sortedfoods. What a lovely, beautiful girl.
We love SORTED! ❤
I wouldn't use olive oil. The smoke point is quite a bit lower than the temperature (220c) you mention.
I find olive oil doesn’t crisp as well. Lower smoking point? Rape seed oil is a great crispy one and the organic stuff gives them a golden colour. Delish. Thanks for the recipe. Unbeatable.
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 ♥️
I was thinking the same thing!
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...
I didn't need more reasons to love potatoes, but I sure am glad you keep giving them to me 😁
We love spuds in this family ❤❤
@@poppycooks you have truly reawakened my love for the spud - my plates (and my family) thank you!🥔❤
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.
Congratulations on your new TH-cam channel! You’re awesome and so are potatoes 👏🏽
The channel has been around since the dawn of man.
I don’t par boil my potatoes I place them around my meat and they end up the same . But I do like the way she explains the process of what she is doing 👍
Those potatoes look sooo good, and Poppy is super cute. Really enjoying this channel.