How to Make the 15-Hour Potato

Ingredients

• 1.5 kg Russet Potatoes (starchy potatoes, peeled and sliced thin)
• 200 g Beef Tallow (melted; can use beef dripping from the butcher or specialty store)
• 1 handful Kosher Salt (generous seasoning for the potatoes before baking)
• 2 sheets Parchment Paper (to line the loaf pan and cover the top)
• 2 L Neutral Vegetable Oil (for deep‑frying; any plain oil with high smoke point)
• to taste Flaky Kosher Salt (for finishing after frying)

Instructions

1. Peel the Potatoes

   Using a vegetable peeler, remove the skins from all 1.5 kg of russet potatoes.

   Time: PT10M

2. Slice Thinly

   Slice the potatoes as thin as a chip (about 1 mm) using a mandolin with the guard on, or a sharp knife if you don’t have a mandolin.

   Time: PT15M

3. Melt Beef Tallow

   Place 200 g beef tallow in a saucepan over medium heat and melt until fully liquid.

   Time: PT5M

   Temperature: Medium heat

4. Coat Potatoes with Tallow and Salt

   Transfer the sliced potatoes to a large mixing bowl, pour the melted tallow over them, add a generous handful of kosher salt, and toss with your hands until every slice is evenly coated.

   Time: PT5M

5. Prepare the Loaf Pan

   Line a 2‑lb loaf pan with parchment paper, allowing excess to hang over the sides for later removal.

   Time: PT2M

6. Layer the Potatoes

   Arrange the coated potato slices in the pan, overlapping them tightly in a single layer until the pan is full.

   Time: PT5M

7. Cover and Press

   Place another sheet of parchment on top, press down gently to flatten, and fold the overhanging parchment to seal the surface.

   Time: PT2M

8. Bake Low and Slow

   Put the pan in a pre‑heated oven at 270 °F and bake for 3 hours until the potatoes are fully cooked through.

   Time: PT3H

   Temperature: 270°F

9. Cool Under Weight

   Remove the pan, place heavy tins or canned goods on top of the parchment‑covered slab, and refrigerate for 12 hours (or overnight) to set the layers.

   Time: PT12H

10. Preheat Oil for Frying

    Fill a deep fryer or large pot with neutral vegetable oil, heat to 375 °F using a thermometer.

    Time: PT10M

    Temperature: 375°F

11. Deep‑Fry the Potato Slab

    Carefully lower the chilled potato slab into the hot oil and fry for about 1 minute, turning as needed, until golden and super‑crispy on all sides.

    Time: PT1M

    Temperature: 375°F

12. Drain and Finish

    Lift the fried slab onto paper towels to drain excess oil, then sprinkle with flaky kosher salt to taste. Slice into 1‑inch thick pieces and serve.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

5 g

Carbohydrates

60 g

Fat

30 g

Fiber

5 g