Cooking potatoes doesn't have to involve lots of ingredients and time08:12, 11 Jul 2026I've tried countless potato recipes over the years, but nothing quite compares to a crispy, crushed potato. So, when I received an invitation to my very first cooking class with Nanna Tate, the hugely popular potato brand stocked in Tesco stores, and Michelin-trained chef Poppy Cooks, I was absolutely eager to absorb some professional tips.‌Poppy Cooks, whose real name is Poppy O'Toole, is one of Britain's most recognisable food creators and a Michelin-trained chef. Prior to becoming a social media phenomenon, she worked in several Michelin-starred kitchens, where she refined her culinary expertise and developed a dedication to making restaurant-quality food accessible to everyone at home.‌She has since amassed an enormous following, thanks to her straightforward recipes, practical cooking tips and, naturally, her enthusiasm for potatoes.‌The centrepiece of the class was crispy smashed potatoes, where technique proves far more important than the ingredients themselves.1. High heatOne of the most valuable lessons I took away was the importance of starting with a preheated oven at a high temperature. Intense heat is absolutely vital to achieving that wonderfully crisp outer layer while maintaining a soft, fluffy centre.‌The ovens were set to around 200°C, a temperature I'd never used for potatoes before. It made a remarkable difference.2. Garlic oilAnother brilliant tip was to coat the potatoes with garlic oil prior to cooking. I even prepared my own garlic oil by gently frying two cloves in olive oil until they had fully infused.I was generous with the garlic, and the flavour genuinely shone through in the finished dish. This not only helps them become even crisper but also adds a delightful depth of flavour without overwhelming them.‌3. Turning potatoesIt was also suggested to turn them over after approximately 20 to 30 minutes of cooking to guarantee they brown uniformly on all sides. It's a minor step that creates a noticeable improvement.It also proved beneficial that the Nanna Tate potatoes were all uniformly sized, ensuring they all cooked to perfection.‌4. Allow them to coolI also discovered it was considerably easier to crush the potatoes once they had cooled following par-boiling. Occasionally, crushing them immediately in the pan can cause them to break apart excessively.Naturally, these can be enjoyed exactly as they are as an accompaniment, but we arranged them on a layer of whipped brie and garnished them with a delightful salad.The pairing of everything complemented each other beautifully, and I've already been assigned the task of recreating it for a family barbecue.Article continues belowPoppy's passion for cooking and potatoes proved contagious, and I departed with a notebook brimming with advice, a plate of exceptionally delicious potatoes and abundant inspiration to replicate them at home.Occasionally, it's the tiniest adjustments, including utilising a hotter oven, garlic oil, rotating the potatoes, and resisting the temptation to over-smash them, that deliver the finest outcomes.