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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. This is one of the first she posted that went viral—roasted potatoes tossed with Parmesan and parsley. "It's so, so easy, and you can achieve these beautiful, golden, delicious, crispy cubed potatoes. I just eat them straight out of the bowl because they're too good!" 

When Rach asked Poppy why she was so obsessed with potatoes, her answer sparked a huge laugh: "Well, I can't help it," she said. "I like to think of myself a little bit like a potato. I'm starchy, I'm versatile, I like to be smothered in butter quite regularly, so, you know...." "I completely get it!" Rach replied. 

Pro Tip from Poppy: Think beyond Parmesan as a flavoring and get creative. Ingredients such as honey, bacon or feta would be great, too! 

For another recipe from Poppy, check out her 15-Hour Potato. And click here for her cookbook, Poppy Cooks


  • 6 russet or Idaho potatoes, 1 ½ to 2 pounds total
  • Salt and pepper
  • 2 to 3 tablespoons vegetable oil
  • Grated Parmesan cheese, as much as you desire (I use about 1 cup)
  • Handful of fresh parsley, coarsely chopped


Serves: 2 to 4 (depending on how greedy you are, says Poppy)


Preheat the oven to 400°F. 

Cut the unpeeled potatoes into square-ish ¾ to 1 inch pieces. Place in a medium pot with 1 teaspoon salt and cover with cold water by about an inch. Bring to a boil and cook until they just fall off of a knife when pierced. Drain them and return them to the pot to dry off/steam for about 4 minutes.  

Meanwhile, add the oil to a baking sheet and place it in the oven until the oil is hot, at least 10 minutes. Remove the baking sheet from the oven and carefully pour in the potatoes (please be careful not to burn yourself). Give them a bit of a toss to coat them in all the fatty goodness. 

Return the baking sheet to the oven and cook until the potatoes are golden and crispy, stirring twice, 30 to 45 minutes. Transfer the potatoes to a bowl (preferably metal so you can hear the crispy exteriors hit the surface and each other). Add the Parmesan and parsley and toss away to your heart's content!