The TRUFFLE 15 Hour Potato

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Welcome to the ✨ 15 HOUR TRUFFLE POTATO ✨ You thought the original recipe was fancy? Well, we’ve taken it to another level baby!

If you’re looking to impress, THIS is the recipe you need. Does it get any posher than a 15 hour potato with the addition of truffle?! I didn’t think so. Truffle oil, truffle power and a few shavings to be precise. It’s decadent, it’s tasty, it’s crunchy. It’s heaven in spud form. I know it’s very very extra, but so what? Treat yourself.

Like I said, I really went to town on this creation and topped each crispy, golden cube with a blob of truffle mayo and slice of truffle which is OTT even for me. You can forgo mayo topping, but I definitely recommend the powder and oil to ensure you get that earthy, mushroomy flavour throughout all the layers. Plus, you can usually pick up those ingredients from your local supermarket. If you’re looking for more ways to use your newly acquired ingredients, why not try my brie and truffle mash or truffle coronation salad. There’s nothing worse than buying a specialist ingredient for a recipe to then never use again! We don’t do that here.

To master the original 15 hour potato, find the recipe here. Or if you want to try more variations, see below:


metric imperial
  • 7oz melted beef fat/dripping
  • 200g melted beef fat/dripping
  • 1 tbsp sea salt
  • 1 tbsp sea salt
  • 3.3lb potatoes
  • 1.5kg maris piper potatoes
  • 2 tsp black truffle powder
  • 2 tsp black truffle powder
  • 1-2 tbsp black truffle oil, to your liking
  • 1-2 tbsp black truffle oil, to your liking
  • 2 pints vegetable oil
  • 1 ltr vegetable oil


  1. First, pre-heat the oven to 130°C/275°F/Gas Mark 1.
  2. Peel and thinly slice your tatties. I used a mandolin for speed and consistency but you can use a sharp knife - it will just take a bit longer!
  3. Next, melt your beef fat and mix in the salt, truffle powder, truffle oil and sliced potatoes.
  4. Line a loaf tin and start layering one by one the slices of spuds. I take time with this bit as I'm a perfectionist!
  5. Place parchment on top and put in the oven for 3 hours or until tender.
  6. Once cooked, you need to add some weight on top so it’s compressed - like tin cans. Then, leave it in the fridge for 12 hours to set.
  7. Once set, cut into little chunks or chip shapes and deep fry at 190°C until golden.
  8. To finish, sprinkle with more salt and serve with a blob of truffle Mayo and a sliced truffle on top. Fancy!