The 15 Hour Festive Potato

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The 15 hour potato but make it ✨ FESTIVE ✨

Gorgeously roasted in silky goose fat, lashings of Parmesan, smooth cranberry sauce and crispy sage. It’s beautiful. And I looooove any excuse to make a Christmassy version of something.

I also believe that this spud is so good that it could be served as your Christmas starter. Byeeee prawn cocktail. See yaaaa tomato and basil soup.  Dress it up on the plate and you’ve got an absolute show stopper that would make even Santa turn his sleigh back round. Just remember to prep the day before as it needs to stay in the fridge overnight! If it helps, only 3 hours of the 15 hours are actually spent cooking – the remaining 12 hours are spent in the fridge.

If you want to master the classic first, you can find my 15 hour potato here. Orrrr, I’ve literally made a load more variations for you to try if you love a fancy spud as much as me, see below:

  • The 15 hour jubilee potato – lots of cream and a lil bit of spice, one of my favourite versions.
  • The 15 hour veggie potato – one for the veggies and vegans out there! Beef fat is replaced with vegetable suet.
  • The 15 hour family potato – this one involves less prep and is ideal for larger groups. We all love a bit of time saving.
  • The 15 hour confit garlic potato – another excuse to use that beautifully smooth, rich and sweet confit garlic in another dish.

Don’t forget to tag me in all your potato creations. It’s the gift that keeps giving.


metric imperial
  • 7oz melted goose fat
  • 200g melted goose fat
  • 1 tbsp smoked sea salt
  • 1 tbsp smoked sea salt
  • 2 3/4lb maris piper or russet potatoes
  • 1.25kg maris piper or russet potatoes
  • 2 pints vegetable oil
  • 1 ltr vegetable oil
  • Bit of smooth cranberry sauce
  • Bit of smooth cranberry sauce
  • Sage leaves
  • Sage leaves
  • Good sprinkling of parmesan
  • Good sprinkling of parmesan


  1. First, Preheat the oven to 130°C/300°F/Gas Mark 2.
  2. Next, peel and thinly slice your tatties (I use a mandolin for speed and consistency but you can use a sharp knife - it will just take a bit longer!).
  3. Melt your goose fat and mix in the salt and sliced potatoes.
  4. Line a loaf tin and start layering one by one the slices of spuds. This takes a while but I think the precision is worth it.
  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 180°C until golden.
  8. Once they are all fried, add the sage leaves into the hot oil and then remove from the pan and drain on to kitchen paper.
  9. Place a few blobs of cranberry sauce on the potato and then some Parmesan and garnish with sage leaves!