Potato Queen's guide to perfect roast potatoes 

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 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 RU-vid!

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

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 ♥️

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.

Brilliant new technique learnt! 🤗. Also because you are so funny and bring joy through your work!!

Poppy, just found your channel and I love it! These potatoes are my family's favorite. Your new fan from across the pond 🇺🇸 🙂

I love how this is kinda edited like a mid 2010s RU-vid 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 😅)

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'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.

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

I can live on roasties and yorkies with thick beefy gravy! OOMMGGG YUMMMMMMMM😊

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

Beautiful looking roast potatoes, my favourite. I also like the left over cold ones too!

WELCOME TO YOUTUUUUUUBE. Or.. back to RU-vid. Big fan of your Sorted appearances. Looking forward to much potato-based content hereabouts ]:)

I am definitely going to make those. It’s nice to meet somebody that’s in love with potatoes as much as I am.😊

my kids luv roast potatoes when i do them, they are going to freak out when i do your little tricks.

What wonderful charisma. Great video, well done!

I just adore you and all your potato creations !! ♨ 😍

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.

This video could probably have been about 10 minutes shorter, but Poppy is lovely and I'm going to try making her potatoes.

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. 😊

What a star and OH so natural ❤❤

Great to see a new RU-vid video Poppy. ❤

I've been a huge fan of SortedFood for a few years now, so I've seen you on there. I don't watch shorts or tiktok videos though, so hadn't seen your other videos. I'm happy I found your new videos!! 💜 Also, I saw these roasted potatoes on Sorted ages ago! (Can't even remember what video it was in, or if you were there!) I'm so happy you made this video with step by step instructions on how to make these, I'm definitely going to give them a try! Edit: And YT recommended their video for me to watch next, where both Ben and Barry make Roast Potatoes, with Poppy as the guest judge! LOL (Chefs vs Reddit, if anyone is curious.) They do a good job of explaining it as well, but I never got around to trying it!

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 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

Poppy Cooks Potatoes : The Reboot! Potato Harder!! Luv it 😘👌

Congratulations on your new RU-vid channel! You’re awesome and so are potatoes 👏🏽

What a marvelous potato video❤ Such a joy to watch.

Poppy, they looked amazingly delicious! Thanks for sharing! 🙂😋😎❤

I didn't need more reasons to love potatoes, but I sure am glad you keep giving them to me 😁

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

Love your recipes,Poppy❤I am big potato fan myself😂

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.

A Poppy Cooks video with no rude words, not a single innuendo in sight, nor a laughing fit. Your appearances on SortedFood are deceiving

Two potatoes per person? As a sampler? She means as a sampler, right?

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

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 ☺

What a bubbly person you are.

Never heard of Poppy or Sorted Foods before this but I must say Poppy’s latest incarnation is wonderfully appealing, entertaining and instructive. I like, but don’t really love, potatoes but I think this charming woman might just single handedly change my mind. 😊🥔

Saw you over at Sorted Food first. Looking forward for more.

Looks delicious!!! I love crispy potatoes.

You are my favourite Poppy brilliant at what you do ❤

Thank you 😊 and yes I also just like them with salt. Thank you for the tips and tricks.

Looking forward to the new book 😊😊😊

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!

I LOVE potatoes.

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.☹

Your husband is one LUCK MAN Poppy! :-) Thanks for your awesome videos! Love em!

@poppycooks, the way you sacrifice your personal safety for us. *sniff* So moving. 😂

Been trying to perfect my own rosaries and this video is perfect timing!!

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.

Just learned two new tricks for greatness! Thanks🙏🏻❤️

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

We need more new stuff, love your channel

Nice one..subscribed!

Yes pleaseeeee! Gorgeous potatoes

I think I'm in love.

Nice job. Looks delicious, sometimes I use a garlic infused evo

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.

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.

I started doing my roasties like this after seeing you do it, and everyone raves about them... Thanks 😛

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.

Awesome.

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.

Missed Poppy on season 2 Celeb Cooking School.

I think Emily Blunt made these potatoes on Ina Garten's show. Ina raved about how creamy they were inside. Excellent video, thank you.

Learned of poppy through sortedfoods. What a lovely, beautiful girl.

next, you can make an "Irish mixed grill".....roast potatoes, mashed potatoes and chips.

Long since given up cooking potatoes this way in the oven. Use a small oil fryer Boil potatoes as shown, drain and fluff up in a colinder. Leave to cool. Cook at 150c until just starting to colour. Remove and cool on a baking tray. When the rest of the meal is nearly ready, raise oil temp to 170c and cook until you achieve the colour you want. Drain and serve in a warm dish Sprinkle with salt. Always deliciously chrispy outside and fluffy inside.

Beautiful❣️

Love your down to earth presentation. I'm in Oz so what potato do you recommend please.

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.

This pretty much matches how we do them, but we also use a bit of white pepper while cooking. 🤤

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

All the tv magic and she eats them hot... LOL!

Who doesn't love cute and quirky people and potatoes.

Brava

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'm not sure you can water plants with the potato water if it has all that salt in it. Won't the salt kill the plants? Other than that, love the recipe!

I thought I was the only crazy person to eat straight from the oven , I guess not hahaha

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 ?

Endearingly ditsy lol, but you are the Potato Queen

We are gonna need more potatoes

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

Glad to know that other than steam drying l, I do my tatoes like this 😊

perfect thanks for sharing!

If you started potatoes is hot water, the outside would cook before the inside. By starting them in cold water, they will cook more evenly.

coat in wholemeal flour and add butter cook 200c for 1 hour turn once

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! 😃

There are points where you're clearly thinking and getting the aol dial tone 😂 Gunna try this though.

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.

3:25 - "The water should taste like the sea" I seriously doubt that. Cornwall is on the Atlantic Ocean, and its salinity is 3.5%. That works out to 35 grams of salt per liter of water. I would love to see you make potatoes with 35 grams of salt per litre and then taste them.

The popstar is back

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.

Watched you on Bobby Flay and subscribed

Charming

finally, only been waiting 3 years :P

Lard is the best fat for tasty and crunchy roasties