How to make the 15 Hour 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.

“Been lied to my whole life” 😂

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

love it when you say "moist"

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!!!

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

Potatoes are WONDERFUL.

I prefer a cut proof glove when using my mandolin.

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.

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. 👍🏻🥔

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

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

I’m so glad you’re on YouTube 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’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. 🤟

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.

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 👌

11:35 - Bloody hell, Poppy!