Popular
Latest From the Show
How to Make the 15-Hour Potato | TikTok Star Poppy Cooks
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
TikTok star Poppy O'Toole (@PoppyCooks on TikTok and @Poppy_Cooks on Instagram) is a Michelin-trained chef, cookbook author and self-proclaimed "Potato Queen." After the Birmingham, England native lost her job during the pandemic, she started making cooking videos on TikTok, and her potato recipes proved especially popular. In fact, this viral potato dish—basically, a loaf of slow-baked buttered potato slices that's cut into slabs and deep-fried until golden and crispy—has gotten the most views of all, more than 60 million and counting since last year!
As Poppy describes it, "It's just simplicity and perfection and anything you could want in a spud." She says you can serve it with anything you fancy, but it's also good enough to eat on its own. We're sold!
Pro Tip from Poppy: You need to work fast after heating the beef drippings because it sets quickly. You can always reheat it on the stove or in the microwave, if needed. If you can't get beef drippings or tallow (rendered fat), use another type of fat or oil.
For another recipe from Poppy, check out her Crispy Parmesan Potato Cubes. And click here for her cookbook, Poppy Cooks.
Ingredients
- 3 1/3 pounds russet or Idaho potatoes
- Sea salt
- 7 ounces beef drippings or beef tallow (see Tip), melted
- 1 quart vegetable oil
Yield
Serves: 4 to 6
Preparation
Preheat the oven to 275°F. Line the bottom and sides of a 2-pound loaf pan with parchment paper and set aside.
Peel and thinly slice the potatoes and place in a large bowl. Stir 1 tablespoon salt into the melted beef drippings, pour over the potatoes and give it a good toss with your hands. Layer the potato slices, one by one and slightly overlapping, in the prepared pan. Place a piece of parchment directly on top of the potatoes and bake until tender, about 3 hours.
Weigh down and compress the potatoes by placing some cans or other objects on top of the parchment and leave in the fridge for 12 hours to set.
When the potatoes are ready, heat the oil in a deep fryer or pot until it reaches 375°F.
Meanwhile, remove the cans and top layer of parchment, turn the pan upside down on a cutting board and carefully unmold the potatoes. Remove the other layer of parchment and carefully cut the potatoes crosswise into slices about 1 inch thick. (You can also cut them into little chunks or chip shapes, if you like.)
Working in batches, fry the slices until golden on all sides and super crispy, about 1 minute. Transfer to a paper towel-lined plate to drain, sprinkle with salt and serve with anything you fancy. It's also good enough to eat on its own.