MASH 'em, boil 'em, put 'em in a stew - there are so many ways of enjoying the humble spud that there's now a whole cookbook devoted to potatoes. Blow the kids' minds with her scooped-out potato-skin pizzas, or add a pile of delicious honey and mustard hasselbacks to your Sunday roast - they are one of Poppy's most viral recipes, with more than 20 million people watching the video on TikTok. There are recipes to pore over, plus tips on perfecting your potato techniques and new flavours to try.
And of you're fresh back from a ski trip, or you just love those apres-ski vibes, the tartiflette is a must - gooey, cheesy carbs with that je ne sais quoi - bon appetit! Serves: 4 Prep time: 5 mins Cooking time: 1 hr. Method: 1. Tip the lardons into a medium, oven-safe frying pan and get them over a medium-high heat. Fry for about minutes, until crispy and caramelised. Remove from the pan but leave the fat behind.
Add the potatoes and onion to the pan and fry for 10 minutes, until there is a little colour on them. Add your garlic, season with salt and pepper, and return the bacon to the pan.
Pour in your stock to just cover the potatoes, bring to the boil and leave to boil until all the liquid has gone. Test the tenderness of the tatties โ if they need longer, add in a splash of water and repeat the process.
Once the potatoes are tender, turn the heat down a little and pour over your cream. Cook the cream until it has thickened and is almost coating the tats. Take the pan off the heat and slice up your cheese.
