you had me at potato

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.

“Been lied to my whole life” 😂

Love that you are starting a KZfaq channel. Became a fan after a few fun vids on Sorted!

love it when you say "moist"

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.

I bet Poppy could cook 15 hour potato in 14hour 50 flat!!!

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?!)

I worked as a chef for many years Poppy and I think you would be a scream to work with, great sense of humour 😂

"Now I know what inches are... Hm, been lied to my whole life" 😂😂😂😂

This girl's grace is enchanting! What a charmer! Poppy Cooks is going to grow ten fold within 3 years.

I'm gonna make these! More recipes, Poppy! You're awesome!

I prefer a cut proof glove when using my mandolin.

I am so thankful for all the different ways to eat potatoes!!

I’m so glad you’re on KZfaq 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.

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. 😂😂😂😂😂

It's like a Damascus Potato. Beautiful work 👌

I loved the subtle innuendo. So cheeky haha

Recipie looks awsome, loved the vid and the humour 🙂

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. 🤟

"lied to my whole life..." got me to sub. That was gold.

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.

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 ❤

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 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

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

Ooo does this mean there might be more poppy content on YT on the way?! Definitely here for it, you're an awesome lass!

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. 👍🏻🥔

"Been lied to my whole life" Bwahahahah POPPY!!!!! Cheeky!

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.

The inches comment had me in tears! Loved you on Sortedfood, glad to see you're having a crack at it yourself.

Liked specifically for the way you say 'moist'!

Came for the potato but stayed for Poppy! You're very entertaining to watch 😊

11:35 - Bloody hell, Poppy!

“Been lied to my whole life” holy shit 🤣

Potatoes are WONDERFUL.

I saw your episode of "Beat Bobby Flay" this evening and you were robbed! I'm so glad your KZfaq channel poppy-ed (ha!) up in my feed as I don't Tik or Tok. I'm definitely a fan.

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. 😃👍🏻

❤ these longer vids. ❤🥔

@Poppy Cooks - Thank you these look amazing, I will defintely try making them. Love how excited you are at 13:42 🙂 cheers Liked & Subscribed

Lovely.

Poppy you are awesome!, saw you on Sorted a while ago, your open humour added with Knowledge on Cooking made me find you!

I made this a few months ago. It was labor intensive but the the results were delicious!

My son in law is one of those who doesn’t like “moist “. My wife and I tease him mercilessly!

Your back 🎉🎉🎉

Your Dish is really a Labour of love...just like my Mama would have made it...ThankU LuvU...😅😊🤣

Great job keep up the good work, and also I enjoyed the video you were on from sorted foods channel

Props Poppy for being a professional after it seemed like you scorched your mouth with molten deliciousness!

Man this feels like the stuff Heston would do. Well done.

Had me at potatoes lol can’t wait to try this!

Wasn’t really bothered about potatoes until you came on the scene. Actually dreaming of them now 😆 Thank you Poppy 🙂

Love your kitchen

Great video!

I know you from Sorted videos. You do not disappoint! Subscribing!

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!

Omg, more please, more!

I would fry that in beef tallow or clarified butter. Looks amazing!!

Mint - I like her banter, too.

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

Great stuff! Would love to make this, subbed!

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."

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 😂

Love the color of her mixer w that kitchen. 👌😄🤷‍♂️

Superb and very very Yummy Yummy 😋 am going to make it

That looks sooo scrumptious. Can you freeze the slices for frying later or partial fry, freeze and finish cooking later? ❤❤

Yay Potato Poppy!

okay, so effectively this is a deep fried yesterday's gratin...

yaaaaaay another one

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.

Hmmm, neat. I wanna try this with roots/tubers with better flavor than just...starch. but I love this recipe.

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

Yummy

Could you freeze them before you fry them, if you bring them up to room temp before you put them in the fryer?

Looks nice that

How do you best make these ahead of time? Do you make them at service hour and hope they'll stay warm and crisp? Do you put them into an oven, to keep them warm? Do you reheat them? My experience says, that if I try to reheat them or keep them warm in an oven, they'll go soft.

Pretty sure the multiple times watching a @sorted with Poppy made this channel popup with new potato videos posted. Hail Queen of the potatoes :D

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.

The joke at 11:36 didn’t go over my head.

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.

I love you so much, over Kylie. All the best mate x.

Looks great Poppy! I think I might have a crack at this but it seems like a more late Autumn / Winter vibe (not that the ummer is anything to shout about).

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.

Lovely video. I wish we had double cream here in the states but heavy cream with its horrible gum thickeners will have to do. But my question is…..is grease proof paper the same as parchment paper? And if I was to instead grease the mold what would any of you recommend?

Thanks

Thanks for sharing!! These sound perfect for pre-preparing. I wonder how long they would store in the fridge? Ever tried freezing them for future use?

omg thats so wild. im the potato of life and you're the potato queen. hahaha thats so crazy omg

I love that potato apron, merch idea hmm? hmmm? :)

Would it work with two different colours of potatoes to emphasise the layering (Damascus steel style) or what about potato and swede layers for a twist on neeps and tatties to serve with haggis?

Okay, I HAVE to make these now! Thanks Poppy! (Although mandolins do scare me more than a bit)

Fun video. Strikes me as a potato version of a Gateaux Invisible.

Hi Poppy i always enjoy watching your channel. Are there any good substitutes for double cream?

loving the hippotato

I may be having a crop of potatoes that I will use for this. How and when would you freeze this and for how long could it last?

I can tell I'm gonna end up watching a lot of this channel.

Step Six - The step you reserve for that kid who loves to help out in the kitchen.

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

What sort of things would you serve these with?

What about adding the salt and the pepper to the cream so it diffuses throughout and then add it to the potatoes?

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...

"Now I know what inches are ... I've been lied to my whole life." Me: *Sprays out the tea I'm drinking*