How to make the 15 hour potato

05.07.24

The 15 hour potato

This is it. The big one. The spud that made me into the Potato Queen of the internet. I thought it was about time that you had an in depth look into exactly how this glorious crispy spud is made, with some of the best tips along the way. Stick with me kid and it’ll be perfect every time.

There’s even a whole YouTube video about it, who knew spuds could do so much for a girl?

If you’re going to make this along with me,  then go and grab yourself some spuds!

  • 2.5kg/5.5lbs maris piper potatoes
  • 600ml/20fl oz double cream
  • 4 crushed cloves of garlic
  • Salt and pepper
  • Vegetable oil to deep fry in

First things first

So you want to start by getting your spuds peeled. This sounds insane but for this recipe you actually need a whopping 1.5kg (that’s 3.3lbs for my American friends) of Maris Piper potatoes. If you’re in the US a good variety to use would be a Yukon gold or russet, something with a bit of starchiness to it. The potatoes need to be cut into the thickness of a crisp/chip, around 1-2mm so all of those potatoes actually fit into a 900g/2lbs loaf tin. MAKE IT MAKE SENSE.

I like to use a mandolin for speed and consistency when I’m slicing up my potatoes for this, otherwise I get bored cutting up that many tatties. If you don’t have a mandolin you can of course just use a knife and do them by hand. Always make sure your knife is razor sharp! It’ll be much easier and safer to cut thin slices with a sharp knife.

Get your sliced potatoes into a bowl of cold water while you cut the rest, otherwise they start to brown.

Infuse your cream

Now this is where you can start to personalise your potato. For this one, I’ve just used garlic and cream but you can make it your own. Whack in some whole spices or curry powder into the cream, or even change the fat! I’ve been known to use clarified butter, duck fat, beef dripping or even melted vegetable suet.

Tip your cream into a saucepan and smash your cloves of garlic but keep them whole. Chuck them in with the cream and gently warm on the hob until the cream has reduced slightly and thickened.

Drain your potatoes and roughly dry them with a clean tea towel, then you can strain over your thick cream. Give everything a hefty season with flaky salt and pepper, and I mean HEFTY. This is the only seasoning to go through the entire dish so you need a lot.

Potatoes have layers

This is the (first) long bit, so stick on some Netflix while you start layering up your potato slices. I like convenience so I buy the loaf tin liners that fit into my tins, but if you’ve got some greaseproof paper just make sure you line your tin well.

Carefully layer up your potato slices until you reach the top of the tin. Try to keep everything as even as possible, because you’ll see the layering when you slice into your spuds!Get rid of any thicker potatoes as they won’t cook evenly. Top with another piece of baking parchment so the potatoes don’t start to brown on top.

Now for the longest wait of your life

Time to get your potato loaf into the oven. She needs to cook for 3 hours at 120ºc/250ºf, go get the kettle on love!

When your pavé is cooked, let it cool down! It needs to come down to room temperature before you get it into the fridge.

Grab 3 tins that are the same weight and comfortably fit on top of your loaf tin and sit them on top. Another way you can weigh it down is by using another loaf tin that is the same size and filling it with baking beans, rice, your nans thimble collection, whatever you’ve got that’s heavy and will sit relatively evenly across the top.

When she’s weighed down, pop into the fridge for atleast 12 hours, so I usually make this before bed so I don’t keep checking on it every hour.

Get it off

FINALLY it’s time to see what all of your layering looks like! Use a small knife to gently loosen the sides of your potato loaf, or if you’ve got a blow torch that can also help to release the firmed cream from the edges.

Remove the top sheet of baking parchment before you flip it out and remove any slices of potato that have gone a bit crispy. They’ll just break off in the fryer and make a bit of a mess!

Tip out your terrine and marvel in all its glory! Trim up the edges very slightly to make them straight all the way round and get your tape measure out bab.

For a 900g/2lbs loaf tin I get around 7 potato slabs, but you can cut them into cubes as well if you prefer for a little canapé. Use a very sharp knife and try not to go back and forth too much, otherwise you can pull all of your layers apart!

Glorious deep frying

Because you all know how much I love fried food, I bought a massive deep fryer. I know, it seems excessive but it was worth it. If you don’t do as much frying as I do you can just under half fill a deep pan with a neutral oil like vegetable or sunflower. Don’t fill it too high, I don’t want anyone getting hurt. If you still don’t fancy deep frying, put a thick layer of oil into a large high sided frying pan and just shallow fry. You will have to carefully turn your slices over every 30 seconds or so.

Fry your slices of potato terrine at 180ºc/350ºf for a few minutes until golden and crispy all over. Naturally the cream contains a lot of sugar so it will colour quickly, so keep an eye on them! Don’t burn the potatoes you’ve waited 15 hours for.

Lay kitchen roll on a baking tray and let your potatoes drain for a few minutes before serving.

Are you ready? Are you ready for spud?

Yes I am. Now it’s completely up to you what you do with your potato slabs but they make a perfect side to steaks, chicken, roast dinners, or little canapés topped with sour cream and caviar (boujie, I know).

Whatever you do with your golden potato goodness, make sure you give her a final big sprinkling of flaky sea salt and get the ultimate CROUNCH.