23 hours Ago By Ellen Jenne
Queen of potatoes Poppy O’Toole has shared how you can make some of the crunchiest potatoes ever using just a handful of ingredients. The chef, who has risen to fame for all things potato, recently shared the best spud recipe she’s ever made. She wrote in her post: “The number one potato I’ve ever made? OH YES.
Of course my CRISPY CUBE POTATOES take the top spot as they are my absolute favourite spud ever and the entire reason I started making potato videos online. Thank you babes.” To make your potatoes sing, simple add three ingredients to make it jam-packed full of flavour - and you can find these all at your local supermarket.
To give your spuds some pizzazz, all you need is some garlic, parmesan, and rosemary. Poppy couldn’t help but sing the potato cubes’ praises, saying: “This recipe was the first one to make me the potato queen in some ways because it was the first one that got a million views on TikTok . Wait like, literally five years ago.
” To help achieve the crispy and crunchy exterior, you want to cut them into small cubes, keeping the skin on. You need to make sure the oil is piping hot. The flavour comes from roasting the garlic with the rosemary and salt and pepper, wrapped tightly in some foil.
This is then minced and mixed with some grated parmesan. It’s not just Poppy who raved about these potatoes, with a number of spud fans flooding into the comments. Hiddle_hut said: “Our number one Family Favourite since I first saw it on TikTok all those years ago!!!!” Zoe agreed, “Made these a few weeks ago and they were sooooo good,” while another person wrote, “I have never eaten so many potatoes in my life since meeting you.
And, incase you’re all wondering I haven’t put on an ounce. I’m in heaven.” So if you’re looking to take your potatoes to the next level, this is what you’ll need.
A post shared by Poppy O’Toole (@poppy_cooks) Ingredients 5-6 Maris Piper potatoes, cut into small even sized cubes 2 tbsp vegetable oil 1 bulb of garlic 3 sprigs of rosemary, leaves removed 20g parmesan, finely grated Salt and pepper Method Preheat oven to 180°C/400°F/Gas Mark 6. Place potatoes in a pan with cold water and plenty of salt. Bring to the boil and cook for five to seven minutes or until tender enough to fall off the end of a knife.
Then drain and leave in the colander with a tea towel over them to steam dry for ten minutes. Add the oil to a baking tray and place in the oven to get hot. This is important for getting that crispy crunchiness.
Cut the top off the garlic bulb and place it in some foil with a sprig of rosemary, a touch of oil and a sprinkle of salt. Then wrap tightly. Get the hot tray out of the oven and add the potatoes and foiled garlic to the tray.
Cook for 30 minutes. After 30 minutes give the potatoes a mix and leave to cook for a further 15 minutes. Keep an eye on them in case you need less/more time.
Whilst that’s going on, chop the remaining rosemary leaves and grate the parmesan. Then, remove your potatoes and garlic from the oven and get the garlic and rosemary out of the foil. Squeeze the garlic out and mix with the rosemary and Parmesan to form a paste.
Get all of that paste on to the potatoes, season with salt and pepper and give them a good toss. Then they are ready to serve!.
