15 Hour Jubilee Potato
OMG this might be my favourite version of the 15 Hour Potato… with a bit of ✨ spice ✨
So what’s different with my 15 hour jubilee potato? Well, I infused cream with mild curry powder and garlic to use in-between the layers of the gorgeously thin potato slices rather than using duck, beef or goose fat, so this one’s also perfect for any veggies out there too. It makes the centre slightly more creamy, tangy, light and almost mash-like, yet maintains the iconic crunchy exterior. Perfect. Make sure you have complete silence when you first cut into this spud so you can fully appreciate the CROUNCH.
What makes it a Jubilee potato?
I was inspired by coronation chicken flavourings for the Queens Jubilee and wanted to really show off at the street party tbh. You can whip this recipe out for any royal celebration (I made this again for King Charles’ Coronation, not that I needed an excuse), but if you’re not too fussed about the royals, then you can still enjoy this bad boy all year round!! Just remember that you need to leave your layered potatoes to set in the fridge for at least 12 hours, so prep this dish day before you actually need it to avoid disappointment. Don’t be tempted to skip that step!
If you would rather master the classic 15 Hour Potato before you give this one a go, you can find my recipe here. My original is made with beef dripping in place of the cream, however I do have a veggie alternative that uses vegetable suet, which you can find here.
Please tag me in all your 15 Hour Potato videos so I can hear that crunch again and again.
Ingredients
- 1.2kg maris piper potatoes
- 200ml double cream
- 2 tsp mild curry powder
- 4 crushed cloves of garlic
- Salt and pepper
- Vegetable oil to deep fry in
Method
- Peel and thinly slice the potatoes. I use a mandolin for speed and consistency - remember to use a hand guard though to protect your fingers!
- Simmer the cream with the garlic and curry powder for 5-10 mins until thick and season well.
- Add the slices of potato into the cream and remove the garlic.
- In a lined loaf tin, layer the creamy potatoes roughly. They don’t have to be exact, just flat.
- Pre heat the oven to 130°C Fan/300°F/Gas Mark 2.
- Add parchment to the top of your spuds and place in the oven for 2-3 hours.
- Once cooked, remove from the oven and flatten with something heavy, like tins of beans and place in the fridge for 12 hours (or over night).
- Once set, cut your slab of spuds into your desired shape.
- Get a deep pan ready for deep frying. Or a deep fat fryer and get it to 180°C and deep fry until golden and crispy. Season with salt and enjoy.