The 15 Hour Confit Potato

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This is as decadent as they come. ✨ THE 15 HOUR CONFIT POTATO ✨

(also known as the leaning tower of confit potato) Not sure why I didn’t just try take another photo of a different one, but here we are.

When it comes to the 15 Hour Potato, I love to play around with the flavour combinations. I’ve got a veggie version, festive, truffle, coronation the list goes on and on. Not only does it mean I can experiment with more variations, it means I get to eat more. I’ve got this game down.

I used duck fat in this recipe to really take the 15 Hour Potato to next level deliciousness so save this recipe for a special occasion when you wanna blow someones socks off. Or just make it for yourself if you want a tasty lil treat.

If you’re looking for a vegetarian option, check out my veggie take on the 15 hour spud.


metric imperial
  • 5 1/2oz melted duck fat
  • 150g melted duck fat
  • 1 tbsp sea salt
  • 1 tbsp sea salt
  • 3.3lb potatoes
  • 1.5kg Maris Piper potatoes
  • 2 pints vegetable oil
  • 1 ltr vegetable oil


  1. Preheat the oven to 120°C/275°F/Gas Mark 1.
  2. Peel and thinly slice your tatties (I prefer to use a mandolin for speed and consistency in size).
  3. Melt your duck fat and mix in the salt and sliced potatoes.
  4. Line a loaf tin or terrine Mosul and start layering one by one the slices of spuds.
  5. Place parchment on top and put in he oven for 3 hours or until tender.
  6. Once cooked, you need to add some weight on top so it’s compressed and leave in the fridge for 12 hours to set.
  7. Once set, cut into little chunks or chip shapes and deep fry at 190°C until golden.
  8. Sprinkle with more salt and serve with anything you fancy.