Taking the humble potato and elevating it effortlessly is one of Poppy O’Toole’s biggest strengths. Best known as ‘Poppy Cooks’ across social media platforms, this professional chef and TikTok star is loved for her straightforward recipes and handy culinary tips. The 31-year-old Michelin-trained chef combines her unique charm with her culinary expertise to make cooking accessible to everyone.
Famously dubbed the “Potato Queen”, Poppy has built a loyal following with her perfect roast potato methods and even displayed her skills on ITV’s This Morning. As one of the UK’s most renowned culinary influencers, with a staggering 4.8 million TikTok followers (@poppycooks) and another 1.2 million on Instagram, this potato aficionado is set to release her fourth highly anticipated culinary guide, The Potato Book. Poppy recently shared her scrumptious wine and shallot roast potato recipe with The Times, exhibiting her knack for transforming the simple spud into something extraordinary. Her authoritative take on potatoes in all their forms means that those following her advice are guaranteed to enjoy impeccably delicious spuds right at home.
Perfectly portioned for four, Poppy’s wine and shallot roast potatoes recipe will give you impeccably cooked, golden brown potatoes tossed in a mouth-watering saucy reduction.
The recipe’s masterstroke lies in gently boiling the potatoes “until they fall off the tip of a knife” and then leaving them to “steam-dry with a tea towel” for 10-15 minutes to achieve the perfect texture and bite. Poppy’s recipe educates its maker in the subtle art of achieving the perfect golden crunchiness in an oven.
Wine and Shallot Roast Potatoes
Ingredients
• 800g potatoes, peeled and quartered
• One vegetable stock cube
• 100ml neutral oil
• 200ml white wine
• ½ shallot, finely diced
• Three garlic cloves, finely chopped
• 50g butter, cubed
• Two rosemary sprigs, leaves finely chopped
• Two thyme sprigs, leaves finely chopped
• Salt and black pepper
Method
1. In a saucepan of cold water seasoned with a touch of salt, crumble in the stock cube and put in your potatoes. Next, take your pan and place it over high heat, bringing the water to a boil. Then reduce the heat and leave your potatoes on a gentle rolling boil for 10-15 minutes – till the time they fall off the tip of a knife. Then, drain your potatoes in a colander.
2. Set the potatoes that are in the colander over the pan on the turned-off hob, then cover them with a tea towel and let them steam-dry for 10-15 minutes.
3. Heat your oven to 220C fan/gas 9 and drizzle the oil onto a baking tray. Next, pop the tray into the oven in order to heat the oil.
4. Once your potatoes have steam-dried, gently place them into the baking tray with the hot oil. Put the spuds in the oven for 20 minutes, then take them out. Lower the oven’s heat to 180°C fan/gas 6, and give your potatoes a quick toss, returning them to the oven for another 30 minutes, or until they are golden and crispy. Keep an eye on them and adjust your cooking time accordingly.
5. In the final 15 minutes of roasting, prepare your reduction. In a large, high-sided frying pan or sauté pan, combine the wine, shallots, and garlic. Bring your liquid mixture to a rapid boil over high heat, and reduce it by half. Then, gently lower the heat and gradually whisk in the luxurious butter and chopped herbs, creating a smooth, velvety sauce.
6. Once your potatoes are crispy, golden brown and cooked through, remove them from the oven. Toss them and coat them thoroughly in the flavorful reduction, adding a final touch of seasoning with salt and black pepper.
