How to make the 15 Hour Potato

Peel 1.5 kg of Maris Piper potatoes.

Slice the potatoes very thinly using a mandolin or a sharp knife, aiming for a thickness like a crisp or chip.

Keep the sliced potatoes in water to prevent oxidation.

In a saucepan, warm 600 ml of double cream and smash in garlic cloves to infuse the flavor.

Once the cream is warm and slightly reduced, remove the garlic cloves and season the cream heavily with flaky salt and black pepper.

Drain the sliced potatoes and layer them out on a tea towel to remove excess moisture.

Grease a loaf tin with greaseproof paper to prevent sticking.

Layer the potato slices in the tin, overlapping them slightly until the tin is full.

Cover the top of the layered potatoes with greaseproof paper to prevent browning during baking.

Bake in the oven at 120°C for 3 hours.

After baking, place a weight (like tins) on top of the potatoes to compress them for 12 hours.

Once compressed, deep fry slabs of the potato mixture.

Equipment Needed

Spice Level:

Allergens