The 15 Hour Confit Potato
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.
Ingredients
- 150g melted duck fat
- 1 tbsp sea salt
- 1.5kg Maris Piper potatoes
- 1 ltr vegetable oil
Method
- Preheat the oven to 120°C/275°F/Gas Mark 1.
- Peel and thinly slice your tatties (I prefer to use a mandolin for speed and consistency in size).
- Melt your duck fat and mix in the salt and sliced potatoes.
- Line a loaf tin or terrine Mosul and start layering one by one the slices of spuds.
- Place parchment on top and put in he oven for 3 hours or until tender.
- Once cooked, you need to add some weight on top so it’s compressed and leave in the fridge for 12 hours to set.
- Once set, cut into little chunks or chip shapes and deep fry at 190°C until golden.
- Sprinkle with more salt and serve with anything you fancy.