Chorizo 15 hour potato

The VIRAL 15 hour potato recipe – iconic crispy layers of heaven

But this time we’ve thrown in some rendered chorizo fat and clarified butter for the fun of it and let me tell you…it’s life changing. It’s glorious and I need it drip fed to me. 

Sorry, 15 hours though?

Now, I know what you’re thinking. “15 hours?!” But before you change tabs, let me break it down: the actual cooking time is just around 3 hours, it’s the 12-hour fridge part that results in the long wait. So technically, most of that time is just the potato chilling (literally). It’s all part of the process to get that iconic structure and satisfying slice. While making this, I realised I forgot to include the slicing and layering times. So I guess this is more of a 17 hour potato? I need to rebrand. But it’s still worth it. 

Why is it called the 15 hour potato?

As you have gathered from the above, the name is a nod to the method and the time it takes. You’ll layer your thinly sliced potatoes, slow-cook them in the oven until tender and coated in delicious fat, press them overnight topped with tins or baking beans to set, and then slice and deep fry for maximum crunch. What you’re left with is a stunning carby loaf of layered potato that’s as crispy on the outside as it is soft and buttery inside.

Top tips to prevent 15 hour fails 

• Use a mandolin for even slices – but please use a finger guard. I’ve seen enough kitchen injuries to last a lifetime.

• Don’t skip the fridge – that 12-hour fridge stint is what creates that iconic layered effect. You need patience here! If you take it out too early, the oils and starches won’t have enough time to stick together.

• A loaf tin works best for compactness and even slicing later. Wider dishes can be too shallow and may fall apart when frying. Plus you’d need to slice wayyyyy more potatoes and even that’s too much for me. Try to find a loaf tin with the straightest sides that you can, this means you have to do less trimming for the perfect potato block.

• Weigh it down! Use tins or something heavy like baking beans to press down the loaf overnight and eliminate air gaps, and smush together the layers.

• Trim the edges – prior to frying, you’ll want to trim away any flyaway pieces as these will catch and break off anyway. We want neat squares or rectangles of perfection.
• Use a starchy potato – this will help the layers stick together. I’m fond of a Maris Piper potato or a King Edward in the UK, in the US I think a Yukon Gold would work well.

FAQs – 15 hour potato edition

Why does it need 15 hours?
The name comes from the overall process: slow cook (3 hours), then the fridge cooling period (12 hours).

What can I do with the leftover crispy chorizo bits?
Use the leftover delicious bits of chorizo to snack on, sprinkle over a salad or into pasta sauces for extra oomph. If you fancy another little tapas dish, reduce some red wine in a pan with garlic, thyme and rosemary and tip in the chorizo. Glaze it up with some honey and serve up with some crusty bread.

Do I have to deep fry them?
Not necessarily. You can shallow fry, but for that signature crunch, deep frying is best. I have tried air frying and as much as I love an air fried chip or roastie, it’s not quite as good as deep fried on this occasion.

What is clarified butter?
You can find my guide for clarified butter here. If you don’t have the time or the inclination to do it yourself, just buy ghee from the supermarket. Most high-street stores should stock it, or have a look in your local Asian grocery store.

How do I serve the 15 hour potato?

This slightly spicy, paprika-y number is best served as a little canapé or as part of a tapas spread in my eyes! Dot with some aioli or garlicky mayo and some chorizo crisps for a bit of flair. If you wanted to make this as part of a meal, it’s delicious with roasted chicken and a fresh rocket salad. It’s perfect served on top of a tomato sauce with aioli for a fun new take on Patatas Bravas.