3 Recipes From Poppy Cooks’ Potato-Packed New Book
Are there any unexpected or unusual recipes in the book?
I think people are always a little shocked when they see something green in my recipes. Yes, I may be basically 99% beige, but I do get my five-a-day in – occasionally – and the Green Goddess Potato Salad is my definition of what a salad should be. By that, I mean one that still involves a solid amount of carbs. Plus, it’s an absolute winning side at any BBQ.
What makes potatoes the ultimate ingredient?
Where do I start? They’re versatile, cheap, filling, and delicious. There is no other ingredient, in my opinion, that can shapeshift into as many different forms. Crispy, fluffy, creamy, fried, mashed, baked – you name it, a potato can do it.
If you could only cook one potato dish forever, what would it be?
I’m a chip girlie through and through. Skinny fries, chunky chips, proper chip shop chips, loaded fries, waffle fries – I do not discriminate. There’s something about a bowl of chips that makes me so happy, especially when doused in salt and vinegar. I’ll even knock back any leftover vinegar, don’t judge me.
What’s the most underrated way to cook a potato?
Might sound a bit meh, but it’s got to be a proper crispy jacket potato. I feel like they’ve been done dirty over the years, but we’re seeing that change now because a well-cooked jacket is elite. They’re also amazing in the air fryer. Crispy on the outside, fluffy on the inside, and can carry pretty much any topping. Beans and cheese? A classic. Tuna mayo? Love it. Leftover beef brisket chilli? Unreal.
Chips, mash, roasties – what’s the true king of potatoes?
It honestly depends on what day you ask me, but if I have to pick one today, the crown has to go to the classic roastie. They are the main event of a Sunday roast, which I live for, and strike the perfect balance between fluffy and crispy. They’re unbeatable in my eyes and only require three ingredients – salt, vegetable oil and potatoes, which is always a win.
What’s the secret to cooking the perfect roast potato?
Steam-drying. If you want those potatoes to have that perfect crisp, you need to let them steam dry. Drain them in a colander, whack a tea towel over the top, give 'em a lil toss, and leave them for at least ten minutes before dropping onto your tray (with super hot oil) for roasting. It makes a HUGE difference and is worth the extra few minutes, I promise.
Wildest potato recipe in the book?
Does a cake count? Because I’ve gone all out with this one. It’s got layers of mash, crispy rosti, pommes anna, caramelised onion and streaky bacon, and a chip candle. Yes, an actual candle made of a chip. The only cake acceptable for any self-respecting potato lover, and I make this religiously every year for my own birthday.
What’s the biggest mistake people make when cooking potatoes?
Rushing them. Don’t try and cut corners, because your spuds will suffer. If you undercook your potatoes for mash, you’ll get a gluey, lumpy mess. If you don’t dry your chips properly prior to frying, you’ll risk an oil explosion and sad-looking fries. If you move your roasties around too often out of sheer impatience, you’ll dislodge the beautiful golden crispy-ness forming. Give them time and master those tips and tricks.
What’s a game-changing potato hack everyone needs to know?
A standard masher just doesn’t cut it. If you want the silkiest, smoothest mash of your life, either push the potatoes through a sieve with a spatula or use a ricer. It’s a bit more effort, but it makes the world of difference. No lumps, just pure, buttery, creamy goodness.
Crispy or creamy – what’s your potato preference?
I’m going to have to go crispy. Purely for the ASMR – I live for that crunch. It’s just so satisfying taking that first bite, and I even have a full recipe section dedicated to extra crispy potatoes in my new book.
Which potato dish impresses guests every time?
If I’m organised enough, I’ll always roll out the 15-hour potato. It’s extra, but it really is a show-stopper. People can’t believe that something that started as a simple spud can turn into these beautifully layered, crispy-edged, melt-in-the-middle potato bites. It’s a labour of love but trust me, it’s worth every second. The hardest part of the process is leaving them in the fridge overnight.
What’s your go-to potato comfort food?
Patatas bravas all the way. I spent a lot of time in Spain as a kid, so it just feels nostalgic now. Crispy, golden potatoes drowned in that rich, smoky tomato sauce with a big dollop of garlicky aioli? Perfection. Serve it up alongside an ice-cold Fanta Limón and a bit of sun, and I’m truly in my element.
Any controversial potato opinions?
I’m not opposed to a potato-based dessert. The texture of mashed potato actually lends itself really well to doughnuts (spudnuts, anyone?) and other sweet treats. If you’ve got a bit of leftover mash, give a dessert a go and tell me you’re a convert. We’ve already got carrots, courgettes and beetroot sneaking into cakes – why not a potato?
Can you really eat potatoes every day and not get bored?
After four-plus years of eating spuds daily, I’m still not bored. Not even close. They’re just so versatile. You could have a different potato dish every day for a year and still not run out of options. Hence my A-Z of potatoes series over on Instagram, which was just an excuse for me to eat even more.
What’s next – are you sticking with spuds or moving on?
I’ll never give up my Potato Queen crown, so there will always be room on my plate for a spud. But I may have a few tricks up my sleeve…
Follow @POPPY_COOKS
Now for the recipes…
Shrimp Po’ Boy Jacket Potato With Coleslaw
Enter the collab of the century: prawns and jacket potatoes. You might be partial to a basic bit of prawn cocktail on your spud, but I’ve amped it up by taking some of the flavours of a New Orleans po’ boy and creating the shrimp potato of dreams. If you need me, I’ll be sat alone in the corner demolishing one of these beauties.
Heat the oven to 220°C/200°C fan/Gas 7.
Rub your potatoes with oil and a good amount of salt, and pierce them all over with a fork. Place them on a rack in the middle of the oven and bake for about 50-60 minutes, until tender on the inside and crisp on the outside.
While the potatoes are baking, make the coleslaw. Mix together all the veg in a bowl. In another bowl, combine the white wine vinegar, olive oil and herbs. Pour the dressing over the cabbage mixture and turn to coat. Season to taste with salt and pepper and set aside for later.
Make the sauce by mixing together all the ingredients in a bowl, seasoning with salt and pepper, then tasting and adjusting the ingredients to your preference. Set aside.
Once the potatoes are almost ready, season the buttermilk with salt and pepper, and half a teaspoon each of the smoked paprika, dried mixed herbs, garlic granules and onion granules, and a quarter teaspoon of the ground black pepper, then tip in the prawns. In a bowl, combine the flour, a big pinch of salt to season, and the remaining smoked paprika, herbs, garlic and onion granules and pepper.
Pour your oil into a deep-fat fryer or a heavy-based saucepan (don’t let it come more than halfway up the inside of the pan). Place the pan over a high heat and get the oil to 180°C/350°F on a cooking thermometer (or use the thermometer in your fryer).
Sprinkle a tablespoon of the seasoned buttermilk into the flour and stir to form some clumps that will go super-crispy. Shake off the excess buttermilk and, in batches, coat the prawns in the flour and fry for about 1-2 minutes, until golden brown, crispy and cooked through. Set each batch aside to drain on kitchen paper while you fry the remainder, then season lightly with salt.
Slice the jacket lengthways down the middle, open it up slightly and fork in the butter to melt. Top with a large dollop of the coleslaw, and crown with a few of those crispy prawns and a drizzle of sauce.
Green Goddess Potato Salad
Although my aim was to keep this recipe book as beige as physically possible, a little greenery may have slipped in. The closest I’ll ever get to a detox. This potato salad is deceptively light and refreshing, and has a tangy twist that makes it the perfect spring dish. Sprinkle through some pine nuts and you’re good to go.
Tip the potatoes into a saucepan of cold, heavily salted water. Place the pan over a high heat and bring the water to the boil. Boil the potatoes for 15-20 minutes, until they fall off the tip of a knife. Drain in a colander and leave to cool completely.
In a small blender, add all of the herbs, along with the capers, lemon zest and juice, and cream cheese. Season well with salt and pepper, then blitz until smooth, dribbling in the olive oil and a splash of water to loosen and help everything blend. Taste for seasoning and set aside.
Slice the potatoes into large chunks and put them into a large bowl with the pine nuts, anchovies, shallot and spring onions. Spoon over the dressing and toss everything together to coat. You can sprinkle a little extra chopped mint on top, too, if you like.
Smashed Potato Nachos
A nacho dish… without the nachos. Hear me out, though. Sometimes I find with nachos that the toppings are insanely good, but then you dig a lil’ deeper and are faced with those sad, bland tortilla crisps that no amount of cheese can save. I’ve rectified that. Say goodbye to the crisps and hello to golden, crunchy, smashed potatoes.
Get your potatoes into a saucepan of heavily salted, cold water. Place the pan over a high heat and bring the water to the boil. Reduce the heat and leave on a gentle boil for 20-25 minutes, until the potatoes fall off the tip of a knife. Drain in a colander. Place the colander over the pan on the turned-off hob and leave to steam-dry with a tea towel over the top for 5-10 minutes.
Meanwhile, heat your oven to 200°C/180°C fan/Gas 6.
On a large baking tray, space out the potatoes and use the bottom of a jar or tin to press them down and crush them so they have lots of edges to go crispy.
To make the spiced oil, mix together the smoked paprika, garlic granules and a big pinch each of salt and pepper with the olive oil. Use some of this to brush all over the potatoes, then roast them in the oven for 30-40 minutes, before flipping them over, brushing with a little more spiced oil and roasting for 15-20 minutes more, until the spiced oil has turned a dark red and the potatoes are cooked and crispy.
Meanwhile, mix together the ingredients for the pickled red onions (you want just enough lime juice to cover them) and leave them to soften and infuse for at least 10 minutes, then set aside.
Destone the avocado and scoop out the flesh into a bowl. Smash the avocado with a fork and mix through the red onion, lime juice and chopped coriander. Season well with salt and pepper.
In a small microwaveable bowl, microwave the American cheese slices with the splash of milk, on full power in 30-second bursts. Stir after each burst, until the cheese has melted to a sauce. Add in a bit more milk if it is a little thick.
Layer up the potatoes with the pickled onions, dollops of guacamole and sour cream, and a few jalapeño and chilli slices, then drizzle with the cheese sauce and garnish with a sprinkling of spring onions.
Recipes courtesy of The Potato Book by Poppy Cooks (Bloomsbury)
Photography © Ellis Parrinder
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.
