15 hours to make a potato?

Ingredients

• 2.5 kg Starchy Potatoes (large, high‑starch (e.g., Russet), peeled and sliced thin)
• 600 ml Double Cream (full‑fat, for richness)
• 6 Garlic Cloves (smashed to infuse the cream)
• 2 tbsp Flaky Sea Salt (generously seasoned)
• 1 tbsp Black Pepper (freshly ground, heavily seasoned)
• 1 Greaseproof Paper (to cover the tray during baking)
• 2 L Vegetable Oil (for deep‑frying, neutral flavor, high smoke point)

Instructions

1. Slice the Potatoes

   Peel the potatoes, then slice them super‑thin (about 1‑2 mm) using a mandolin. Immediately place the slices in a bowl of cold water to prevent oxidation.

   Time: PT15M

2. Infuse the Cream with Garlic

   Combine the 600 ml double cream and the smashed garlic cloves in a saucepan. Heat over medium until just below a boil, allowing the garlic flavor to infuse, then remove the garlic pieces.

   Time: PT10M

   Temperature: just below boil

3. Season the Cream

   Add the flaky sea salt and freshly ground black pepper to the warm cream, stirring until fully incorporated.

   Time: PT2M

4. Layer the Potatoes

   Drain the potato slices and pat them dry with a kitchen towel. On a clean tray, layer the slices one by one, pouring a little of the seasoned cream over each layer to keep them moist. Continue until the tray is full.

   Time: PT15M

5. Cover and Bake Low and Slow

   Lay a sheet of greaseproof paper on top of the layered potatoes, then place a heavy weight (e.g., a cast‑iron skillet) on top. Bake in a pre‑heated oven at 120°C for 3 hours.

   Time: PT3H

   Temperature: 120°C

6. Cool and Refrigerate Overnight

   Remove the weight and let the slab cool to room temperature, then cover and refrigerate for at least 12 hours (overnight) to fully set.

   Time: PT12H

7. Trim and Cut into Slabs

   Take the chilled slab out of the tray, peel off the greaseproof paper, trim the edges to form a perfect rectangle, and cut into individual serving slabs.

   Time: PT10M

8. Deep‑Fry the Slabs

   Heat the vegetable oil in a deep‑fry pot to 190°C. Fry each slab for 2‑3 minutes, turning once, until the exterior is golden and crisp all around.

   Time: PT5M

   Temperature: 190°C

9. Drain and Serve

   Using tongs, lift the fried slabs onto paper towels to drain excess oil. Serve immediately while hot and crispy.

   Time: PT5M

Nutrition Facts

Calories

700

Protein

5 g

Carbohydrates

50 g

Fat

45 g

Fiber

5 g