The 15 Hour Potato with Confit Garlic

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The 15 Hour Potato just hit another level… it’s time to invite slow roasted garlic to the party woooo! OMG the flavours with this one are mind-blowingly beautiful. I could live out the rest of my days only eating these.

Now, no matter how many times I share a 15 Hour Potato vid, people always kick off in the comments about how ridiculous it is to cook for 15 hours. YOU DON’T DO THAT. You cook for 3 hours and leave in the fridge for 12 hours. Admittedly, the waiting part is probs the hardest bit. Andddd tbh it’s now probs a bit longer if you’re making a fresh match of confit garlic, but good things come to those who wait. Ideal if you wanna prep part of your meal the day before.

Confit garlic?

In case you’re not aware, I am a huuuuge fan of confit garlic. It should be used by everyone. I even have a recipe in my book. Now, I’m not knocking your standard raw garlic (still love ya hun) but confit garlic is next level. It’s essentially a load of garlic cloves gently poached in olive oil at a low temp, for a long time. Sounds posher than it is. As it cooks, the garlic softens and develops a sweeter and more mellow flavour, adding a richness to your dishes. Works particularly well in these 15 Hour Potatoes.

Want a veggie alternative?

A veggie/vegan alternative was one of my biggest requests…so I made one! The Veggie 15 Hour Potato is made with vegetable suet instead of animal fats but still retains that lovely crunch and flavour! I also have other 15 Hour Potato variations which use cream, another way to make this suitable for vegetarians but this one isn’t so vegan friendly I’m afraid. I have yet to make it with dairy-free cream so I might make this my next challenge.


metric imperial
  • 1 whole bulb of garlic (if not using my butter confit garlic)
  • 1 whole bulb of garlic (if not using my butter confit garlic)
  • 7oz melted goose fat (or use same amount of my butter confit garlic)
  • 200g melted goose fat (or use same amount of butter confit garlic from my recipe)
  • 1 tbsp smoked sea salt
  • 1 tbsp smoked sea salt
  • 3.3lb Yukon gold potatoes
  • 1.5kg maris piper potatoes or Yukon golds
  • 2 pints vegetable oil
  • 1 ltr vegetable oil


  1. Preheat the oven to 180°C/400°F/Gas Mark 6.
  2. Just cut the top off of the garlic bulb and wrap in foil with a splash of oil and pinch of salt. Roast in the oven for 25 minutes.
  3. Turn the oven down to 130°C/300°F/Gas Mark 2.
  4. Peel and thinly slice your tatties (a mandolin is best for speed and consistency).
  5. (Skip step 6 and 7 if using my ‘Butter Confit Garlic’ recipe and instead melt this down and mix with your sliced potatoes)
  6. Crush your roasted garlic and add to the potatoes.
  7. Melt your goose fat and mix in the salt and sliced potatoes.
  8. Line a loaf tin and start layering one by one the slices of spuds.
  9. Place parchment on top and put it in the oven for 3 hours or until tender.
  10. Once cooked you need to add some weight on top so it’s compressed and leave in the fridge for 12 hours to set.
  11. Once set, cut into little chunks or chip shapes and deep fry at 190°C until golden.
  12. Sprinkle with more salt and serve with anything you fancy… it’s good enough on its own!