How to make the 15 Hour Potato 

Everyone deserves someone in their life who looks at them the same way Poppy looks at a potato.

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.

love it when you say "moist"

“Been lied to my whole life” 😂

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.

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

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

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

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

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

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

I prefer a cut proof glove when using my mandolin.

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

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. 👍🏻🥔

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’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.

I really enjoy your energy and instructions in this video, thank you and we can't wait to try it at home!

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

I’m so glad you’re on RU-vid 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.

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

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.

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

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

I loved the subtle innuendo. So cheeky haha

I think I'm in love. That looks amazing.

It's like a Damascus Potato. Beautiful work 👌

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 ❤

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

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. 🤟

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

Liked specifically for the way you say 'moist'!

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

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."

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. 😃👍🏻

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

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.

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.😂

Very entertaining ... looks delicious ... well done poppycook ... will watch ur videos in the future ...

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

Yumm my mouth is watering.

Potatoes are WONDERFUL.

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

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

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

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

Thanks Poppy 😊

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

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

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

Lovely.

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

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

Your back 🎉🎉🎉

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 😋

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

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

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 think it’s the fact that moist rolls off the lips is why people feel abit funny about it 🤣🤣🤣🤣 the most innuendo laden episode

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

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 subscribed because you fondly said "Moist" so much. And I f-ing love potatoes like you do:)

Yay Potato Poppy!

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

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

11:35 - Bloody hell, Poppy!

Love your kitchen

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 😂

yaaaaaay another one

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

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.

Great video!

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

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

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

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

Mint - I like her banter, too.

Great stuff! Would love to make this, subbed!

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

“Been lied to my whole life” holy shit 🤣

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 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...

She's the Rube Goldberg of potatoes!

Brings to mind, an ultimate hashbrown.

Looks nice that

Yummy

Ive been lied to my entire life, had me rolling lol

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

Ahem...My Potatoe Kingdom for a Lovely Irish Lass...😊😅 LuvU Mame...😅

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

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.

I'd like to know if you have ever heard of stovey/stovy potatoes, I can only describe it as a barrel cut jacket size potato that you roast at about 160°C in about 1.5cm of oil with herbs and covered for most of the cooking time with foil

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

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

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.

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