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How to make the 15 Hour Potato
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- I’m back with another step-by-step potato tutorial and this time it is the ICON, the LEGEND, the 15 Hour Potato. Layers of delicious spud, cooked and deep-fried to make potato perfection.
This recipe went super viral back in 2020 and thousands of you have recreated at home. Here’s a deep-dive into how to make it to avoid any 15 Hour disasters.
Get the written instructions here: www.poppycooks...
Everyone deserves someone in their life who looks at them the same way Poppy looks at a potato.
I look at Bacon that way
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.
"I have also taken off a significant part of my right thumb." Did it grow back, or is it a permanent injury?
@@sfermigier It's missing now, I have a patch of scar there instead
Use a rotary slicer/mandolin/shredder rather than that deathtrap
ABSOLUTELY TRUE!!!!!!
Incredibly dangerous home appliance.
Lost the tip of three fingers. Still numb to this day.
thanks for the advice!
you had me at potato
need this on a t-shirt
Me too 😂
she had me at poppy cooks
moice 👌
Had me at HELLO! 👋🏻👁👄👁
"Now I know what inches are... Hm, been lied to my whole life" 😂😂😂😂
Golden inches of goodness
love it when you say "moist"
I love "Moist", & Squishy pretty good too.
I love when some one mentions Bacon
"Moist" makes me think of fern fronds dripping in a forest. Lovely.
Love that you are starting a TH-cam channel. Became a fan after a few fun vids on Sorted!
Yay glad you’re enjoying these vids too. I love Sorted
You are my queen, much love poppy, I like sorted but they are all silly boys, you are a genius girl 🤗✌️❤️
@@poppycooks Soooh, 5 star "hash browns". Air fryer be OK?
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?!)
Woooooo so glad you’re enjoying them and thanks for the lovely comment
Same!
“Been lied to my whole life” 😂
😂
that killed me
I've been lying my whole adult life!!!
About BAcon ?
@@viol8r007 sausage
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.
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?
This girl's grace is enchanting! What a charmer! Poppy Cooks is going to grow ten fold within 3 years.
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. 👍🏻🥔
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!
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.
I worked as a chef for many years Poppy and I think you would be a scream to work with, great sense of humour 😂
"...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!
I bet Poppy could cook 15 hour potato in 14hour 50 flat!!!
no shortcuts in this household!
I prefer a cut proof glove when using my mandolin.
"lied to my whole life..." got me to sub. That was gold.
Me too! I don't think I've laughed so much watching a cooking video 😂
My son in law is one of those who doesn’t like “moist “. My wife and I tease him mercilessly!
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!”
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.
It’s me woooo
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.
I am so thankful for all the different ways to eat potatoes!!
so am I… otherwise i’d be unemployed 😅😂
Ooo does this mean there might be more poppy content on YT on the way?! Definitely here for it, you're an awesome lass!
Yes a new video every single Wednesday 🎉
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. 🤟
The inches comment had me in tears! Loved you on Sortedfood, glad to see you're having a crack at it yourself.
What's with the confusing mixture of inches for length but Celsius for oven temp?
@@tomhorsley6566 An inch is 2.54 cm. And a reasonable six inches is roughly this long: | |
@@tomhorsley6566 We like to be awkward.
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. 😂😂😂😂😂
I’m so glad you’re on TH-cam 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.
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.
Oooo! Maybe I need an upgrade
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...
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.
update, whipped cream & yogurt was not sticky enough. Taste was good. Next time probably something cheesy with quark.
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. 💙 💙💜🩷💚❤️🩵
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
How about grated parmesan between the layers?
I’d love it if you kept your hair out of the way.
I'm gonna make these! More recipes, Poppy! You're awesome!
Liked specifically for the way you say 'moist'!
That looks amazing.
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."
They look absolutely amazing! If someone can find a way to fill them with gruyere they deserve the Nobel prize!
Very entertaining ... looks delicious ... well done poppycook ... will watch ur videos in the future ...
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. 😃👍🏻
Brings to mind, an ultimate hashbrown.
You pulled it out of the mold and said “doesn’t that look delicious” and I thought…no…no it doesn’t. Then you deep fried it and omg I want some.😂
It's like a Damascus Potato. Beautiful work 👌
looks great, but what a job. I didn't know the recipe. Thanks for the sharing
I really enjoy your energy and instructions in this video, thank you and we can't wait to try it at home!
I subscribed at around 5:38 . You made me smile. Which was an accomplishment today in America. You have such a lovely, cheeky manner. I shared this recipe with my husband. He’s the chef. I just actively and enthusiastically encourage him in his endeavours. 😊
I loved the subtle innuendo. So cheeky haha
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
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!!!…
Came for the potato but stayed for Poppy! You're very entertaining to watch 😊
I think I'm in love. That looks amazing.
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.
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. 🤣
Potatoes are WONDERFUL.
Wasn’t really bothered about potatoes until you came on the scene. Actually dreaming of them now 😆 Thank you Poppy 🙂
Well I’ve done one good thing in life then!
I saw your episode of "Beat Bobby Flay" this evening and you were robbed! I'm so glad your TH-cam channel poppy-ed (ha!) up in my feed as I don't Tik or Tok. I'm definitely a fan.
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 ❤
When it’s moist, everything just rolls off the tongue Poppy 👍
Your Dish is really a Labour of love...just like my Mama would have made it...ThankU LuvU...😅😊🤣
Step Six - The step you reserve for that kid who loves to help out in the kitchen.
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.
That looks sooo scrumptious. Can you freeze the slices for frying later or partial fry, freeze and finish cooking later? ❤❤
I subscribed because you fondly said "Moist" so much. And I f-ing love potatoes like you do:)
woooo #teammoist
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 😋
Wow I really sound like a paid shill don't I! 😂
Poppy you are awesome!, saw you on Sorted a while ago, your open humour added with Knowledge on Cooking made me find you!
Awww thank you so much!!
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
hahahaha oh no MoOoOoIsSssT
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
Thanks Poppy 😊
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
Props Poppy for being a professional after it seemed like you scorched your mouth with molten deliciousness!
I’m used to it after the amount of hot potatoes I’ve not been able to stop myself from eating 😂
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!
Yes. Absolutely positively yes. Yum.
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.
Man this feels like the stuff Heston would do. Well done.
"Been lied to my whole life" Bwahahahah POPPY!!!!! Cheeky!
I would fry that in beef tallow or clarified butter. Looks amazing!!
Mint - I like her banter, too.
okay, so effectively this is a deep fried yesterday's gratin...
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 😂
I made this a few months ago. It was labor intensive but the the results were delicious!
Glad to hear Susan!
Great stuff! Would love to make this, subbed!
Love the color of her mixer w that kitchen. 👌😄🤷♂️
You are a doll!
seen a a similar recipe on the dinnae wait rose website .15 hrs for a tattie .excellent value,i love my tatties ,phoning in sick tomorrow to make this ,thanks
@Poppy Cooks - Thank you these look amazing, I will defintely try making them. Love how excited you are at 13:42 🙂 cheers Liked & Subscribed
11:35 - Bloody hell, Poppy!
That was fun.
Yumm my mouth is watering.
Great job keep up the good work, and also I enjoyed the video you were on from sorted foods channel
Awww thank you Justin!!
“Been lied to my whole life” holy shit 🤣
Recipie looks awsome, loved the vid and the humour 🙂
She's the Rube Goldberg of potatoes!
Had me at potatoes lol can’t wait to try this!
those are beautifull potatoes
Hmmm, neat. I wanna try this with roots/tubers with better flavor than just...starch. but I love this recipe.
Ive been lied to my entire life, had me rolling lol
omg thats so wild. im the potato of life and you're the potato queen. hahaha thats so crazy omg
Omg, more please, more!
wooooo more coming every week ❤
Fun video. Strikes me as a potato version of a Gateaux Invisible.
Love your kitchen
Grab the pepper cannon. Life changing kitchen tool when you need pepper.
I made this using a vegetable sheet cutter on my Kitchenaid. It does leave a lot of potato cores, but I boiled them and made home fries after cooling them.