A Michelin-trained chef has explained how to level up your roast potatoes, and fans of the recipe say the results taste “absolutely amazing.” The popular recipe was curated by Poppy O’Toole, better known as Poppy Cooks.
The self-confessed “potato queen” is a chef, author, and content creator who regularly shares demonstrations for her 4.8 million TikTok followers. In one post, the Michelin-trained chef shared a recipe from Poppy Cooks: The Potato Book.
Ingredients
- 7 maris piper potatoes, peeled
- 1 vegetable stock cube
- 4 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 1/2 shallot, finely diced
- 2 sprigs of rosemary, leaves picked and finely chopped
- 2 sprigs of thyme, leaves picked and finely chopped
- 200ml white wine
- 50g cold salted butter, cubed
- Flaky salt and black pepper
The method
In her video, Poppy told viewers: “This one is a corker. It is a white wine and shallot roast potato. For this recipe, you are going to need about 800 grams of Maris Piper potatoes.
“Get them peeled, cut your potatoes into nice chunks. They go into cold water. Into the water, a vegetable stock cube, pinch of salt as well. And we’re gonna get that on a high heat and kind of bring it up to the boil.”
She continued: “The potatoes for the roasties are now fork tender, so they’re falling off the end of the fork. Potatoes are drained. Now steam dry them so they’re in the colander for about 5 to 10 minutes or so. It gives you this proper crispy outside, which is what we want. I’ve got the oven preheated to 220°C fan.”
Preparing her tray, she added: “You’re gonna get some neutral oil on there. So that’s a vegetable oil or sunflower oil. Oil onto the tray. It’s going into the oven to get nice and hot. So I’ve got one banana shallot. I’m gonna use half of it, make your little matchsticks. Just run your knife back and forth through it and get these very fine.
“For your garlic, we’re going to finely chop it. You could grate it, you can mince it, you can crush it. Just really fine. I will make the suggestion, if you’re doing this at home to do this in a deeper tray. I don’t know why I’ve done this in the shallowest tray.”
Adding her potatoes to the tray, the chef said: “Hopefully we get that lovely sizzle, give them a little toss in the hot oil. These are going into the oven at 220°C for 20 minutes initially. Once your roasties have had 20 minutes, you’re gonna turn them over. Back in the oven for 30 minutes at 180°C with the fan on.”
For her next step, Poppy moved to the hob when she placed a pan on high heat. “I’ve got 200ml of white wine. We’ve got the shallot that we chopped up earlier, and I’ve got my garlic as well,” she said.
“We’re just gonna bring that up to a boil and let it reduce, almost so it disappears, so there’s not that much liquid left. Chopped rosemary and chopped thyme going in, and then we’re going to whisk through some cold cubed butter, so about 50g of butter.”
She added: “You can see it’s thickening and it’s turned this lovely colour, and then you tip that over potatoes.” Poppy did this by adding her potatoes to the pan. Toss in that wine, shallot, garlic and herby butter sauce. The glaze on that is incredible. I love potatoes.”
Viewers were just as impressed. The video earned over 25,000 likes and lots of comments from fans of the recipe. Someone wrote: “Made these absolutely amazing.” Another fan said: “Wonderful, thank you for sharing.”