The 15 Hour Potato

The VIRAL 15 hour potato: crispy, layered perfection

Say hello to the legend, the icon, the internet-breaking queen of potato recipes: the VIRAL 15 Hour Potato. She’s golden, she’s crunchy, she’s stacked like a dream — and yes, she takes her time, but good things always do.

This potato isn’t just a side dish; it’s an event. A moment. A deeply satisfying slice of slow-cooked, perfectly layered potato heaven. If you’ve ever seen one of those videos of a crisp, golden cube of potato being sliced in half with an audible crunch, you already know the power this dish holds. And if you haven’t? You’re about to become obsessed. It’s ASMR heaven.

Why is it called the 15 hour potato?

Let’s address the number in the room. Does it really take 15 hours? Technically, yes — but don’t let that scare you off. The hands-on time is dependent on how quickly you can slice and layer your spuds (much quicker if you’re using a mandolin). 12 of those hours are spent chilling in the fridge while the flavours meld and the layers compact, and the remaining time is spent in the oven/assembling.

The key is patience. This isn’t your midweek mash. This is a dish you make when you want to impress, or when the in-laws are visiting and you wanna knock their signature family dish off the top spot.

How to make the perfect 15 hour potato

To get those iconic layers, you’ll want to use a mandolin slicer — it makes life easier and gives you those super-thin, uniform slices that crisp up beautifully. But PLEASE, for the love of all things carbs, use a finger guard. I’ve seen more kitchen disasters than I care to remember when people got cocky with a mandolin. You can also use a super sharp knife but it will take time as precision and super thin slices are key here.

Once you’ve sliced your potatoes, it’s time to layer them up. I use a loaf tin — it’s deep, compact, and perfect for achieving that dense structure. Layer the slices with melted beef dripping and salt, press it down with parchment paper and some heavy tins, and then pop it into  the oven to slow-roast on a lower heat. Once baked, it needs to chill in the fridge overnight (minimum 12 hours) to firm up before slicing and deep frying.

The final step? Deep-frying those glorious slabs until golden brown and crunchy on the outside, soft and buttery on the inside. It’s literal potato magic.

Why use beef dripping?

Beef dripping adds an unreal depth of flavour. It gives the potatoes a rich, savoury taste and a crispness that’s hard to beat. That said, if you want a vegetarian or vegan option, you can sub it out for vegetable suet or even olive oil and still get fantastic results. Be sure to be quick when using beef dripping or vegetable suet as it starts to harden quite fast, so don’t dawdle too much when assembling.

Why fry AND roast?

Oven-baking gives the potatoes time to soften, meld, and form clean, structured layers. Deep frying finishes the job by adding that next-level crunch, which is the whole point of this viral dish. It’s the crispy edge-to-soft centre ratio that makes this potato so special.

Why 15 hours?

The time is split between:

• Roasting in the oven (2–3 hours) — to gently cook and flavour the potato stack

• Chilling (12 hours) — to compact the layers so they hold together when sliced

• Frying (a few minutes) — for that dramatic finish

It’s about texture, structure, and that balance between soft and crispy.

Can I make it vegan?

Absolutely! Use vegetable suet or a neutral oil like olive oil or rapeseed oil instead of beef dripping. My vegan 15 hour potato is also amazing if you’d rather skip the beef dripping.

What to serve with your 15 hour potato

This dish can:

• Star as a side with steak, roast chicken, or fish

• Be the hero of a vegetarian plate with roast veg + chimichurri

• Even feature in small plates menus or dinner parties (it truly is the side you make to impress)

Fancy making it festive?! 

When it comes to Christmas, my family demand these every year without fail. I usually end up cooking for immediate family, extended family, friends, neighbours, you name it, they all turn up! So, this means a massive batch is required. To save time and my sanity, I have a speedier family style 15 hour potato to cater for big groups and I also like to whip out a truffle variety for those feeling a little faaancy.

Final thoughts

This isn’t just a potato. It’s a potato masterpiece. A little effort, a little patience, and you’ll be rewarded with the crispiest, crunchiest, most satisfying cube of carb joy you’ve ever tasted.

So yes — it’s called the 15 Hour Potato, but it delivers 15 out of 10 EVERY. SINGLE. TIME. Get slicing, get layering, and thank me later.