15 Hour Potato (Family Style)

Serves: 6-10
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We all love a 15 hour spud, but I can also appreciate that not everyone has the time to commit to this wonderful, wonderful potato recipe. So, this is the simplified, but equally as tasty version ideal for larger groups.

The main differences are that firstly, you’re not delicately placing each potato slice one-by-one into your tray as that can be time consuming and lastly, by using cream in place of beef dripping you don’t have to worry about the liquid solidifying.  They’re minor changes but ones that will make the process far easier if you’re catering to a large group.

Let’s share the 15 Hour potato love!!


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


  1. Peel and slice the potatoes nice and thin. I use a mandolin for speed and consistency.
  2. Simmer the cream with the garlic for 5-10 mins until thick and season well.
  3. Add the slices of potato into the cream.
  4. In a lined tin pour the creamy potatoes roughly. They don’t have to be exact just flat.
  5. Pre heat the oven to 130°C Fan/300°F/Gas Mark 2.
  6. Add parchment to the top of the pavé and add a layer of baking beans to help cement the spuds then place in the oven for 2-3 hours.
  7. Once cooked, remove from the oven and flatten with something - could be cans or cooking beans. Then place in the fridge for 12 hours (or over night).
  8. Once set, cut your slab of spuds into you desired shape.
  9. 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!!!

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