Do you have 15 hours to spare? Because that’s how long you’re going to need to make these amazingly crispy potatoes. Now granted, a lot of the total time won’t actually involve you doing anything, but if you’re looking for instant gratification, this recipe probably isn’t for you!
Now, I already did a 100-hour brownie recipe to see if it was worth waiting so long. Compared to that, 15-hours should be nothing, right?
And though the total time needed for this recipe is long, the actual steps in the process are fairly straightforward. Essentially we’re going to take some Yukon gold potatoes, slice them, toss them in some melted duck fat and salt, then layer them into a loaf pan.
From there you will bake them, press them, and cool them. Finally, you’re going to cut them into cubes and deep fry them. Yum!
The TikTok recipe I followed comes from @poppycooks.
15-Hour TikTok Potatoes
Equipment
- loaf pan, 8½" x 4½"
- mandolin
- parchment paper
- 2-qt. heavy-bottomed saucepan
Ingredients
- 5 Yukon Gold potatoes medium
- 1½ tsp. Kosher salt
- 1/4 C. duck fat
- peanut oil for deep frying
Instructions
Initial Baking
- Preheat oven to 250℉.
- Peel and wash five medium-sized Yukon gold potatoes.
- Use a mandolin to thinly slice the potatoes.
- Pour a quarter cup of duck fat into a large bowl. If your duck fat is solid, warm it in a microwave for a few seconds.
- Add your sliced potatoes and one teaspoon of kosher salt.
- Toss well making sure every slice is coated in fat.
- Line a loaf pan with parchment paper.
- Carefully layer potato slices, compressing layers and making sure there is duck fat between each layer.
- Cover the top with parchment paper and place in a preheated 250℉ /120℃ oven and bake for three hours (or until a knife pierces through the middle very easily.)
Resting
- Once the potatoes have finished baking, stack a second loaf pan on top of the parchment paper and weigh it down with some cans of food.
- Place in the refrigerator to chill it for 12 hours.
Deep Frying
- In a small saucepan, heat about an inch and a half of peanut oil to 375˚F/190℃.
- While the oil is heating, unmold the layered potatoes and cut them into cubes.
- With a large metal spoon lower potato stacks into the hot oil. You may have to gently nudge them off the bottom from time to time so they don’t stick.
- Deep fry for 3-5 minutes or until they are golden brown.
- Sprinkled with kosher salt and enjoy!
Notes
- The TikTok recipe I followed comes from @poppycooks.
Nutrition
How Do They Taste?
Even before the potato explosion on your tongue, you get a wonderfully crispy crunch. They’re so crispy, they’re almost on the edge of becoming a potato chip.
Nicely seasoned with the kosher salt, I didn’t necessarily taste the duck fat, perhaps by virtue of them being deep fried. And I know these are supposed to be gourmet, but a little dollop of ketchup on the side would hardly be misplaced.
But Are They Worth Waiting 15 Hours For?
If you’ve got some time on your hands, AND you want to try a little experiment AND you happen to have some duck fat on hand, then yeah, they’re worth it.
In truth, much of the recipe time is in the baking and resting, so it’s not actually that much work. Or, conversely, if you decide that you absolutely must have something like this, you could grab a bag of tater tots and try deep frying them! Just don’t forget the ketchup and salt!
Is there a substitute for the duck fat?
Can you use bacon fat instead of duck fat?
Can we use a microwave if we don’t have an oven available?
Do you have to use the parchment paper??
To be fair I cooked for three hours and left to rest in fridge for 4 and they were still like the video. 15 hours no mean needed! Thanks for great recipie!
Where can I get parchment liners like hers?