The 15 Hour (Veggie) Potato
You asked. I delivered. The VEGGIE 15 Hour Potato is here! I was challenged to create a version that omitted the beef fat element and I’ve found the perfect substitute – vegetable suet – which I’m pleased to say works great! You don’t lose any of the structure, flavour crunch or texture and this recipe is also suitable for vegans, so double win.
Since I started sharing the 15 Hour Potato recipes, the want for a veggie alternative has been my biggest request…by far! The only very minor downside to this recipe is that in order to make it vegetarian, I had to use vegetable suet which sets quite quickly after being melted, so you just need to work a little quicker to prevent it setting before you’ve finished layering your sliced spuds. You can continue to keep melting it in the microwave, so it’s not a big issue – just one to be aware of in case you think you’re doing something wrong.
I also have other 15 Hour Potato variations which use cream, another way to make this suitable for all the veggies out there! I love infusing the cream with curry powder or confit garlic so get this on your list too. Plus, it’s another excuse to make and try even more potatoes. You can never have too many potatoes. Please tag me in any of your creations because I never tire of looking at a 15 Hour Potato or just any potato, just me them all. And pics of dogs. Love dogs. I have three and we’re currently debating whether we get another one.
Ingredients
- 250ml melted vegetable suet
- 1 vegetable stock cube
- 1 tbsp olive oil
- 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 like to use a mandolin for speed and consistency but this isn't necessary.
- Melt your vegetable suet, stock cube and oil then mix in the salt and sliced potatoes. Now you you need to work fast or just keep pinging the vegetable suet in the microwave as it sets quickly.
- Line a loaf tin and start layering one by one the slices of spuds. I'm a perfectionist so I like to layer each spud with precision. Although not crucial, it does help the spuds from falling apart during the frying process as you have less gaps.
- Place parchment on top and put in the 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. The waiting is truly the hardest part.
- Once set, cut into little chunks or chip shapes, whatever ya fancy and deep fry at 190°C until golden.
- Sprinkle with more salt and serve with anything as a fancy snack or as part of a meal! They usually don't make it to the plate.