15-Hour Potatoes TikTok Recipe
Tiktok potatoes recipe are always trending and this one has been blowing up. While 15 hour potatoes have been trending on TikTok recently, this fried potato recipe have been around for much longer than that.
Originally, this recipe was developed by the renowned chef Heston Blumenthal, chef of The Fat Duck in Berkshire that three Michelin stars, no less! You can therefore expect nothing less but mind-blowing results from this recipe.
Though you might think a 15 hour potato recipe is overkill, whoever said “worth the wait” was spot on! These TikTok potatoes are not messing around and each bite will make you appreciate the hours of preparation that go into this trending potato recipe.
So what are 15 hour potatoes exactly? This outstanding potato recipe involves slow-cooking potatoes at a very low temperature for about 15 hours in total. The result is a dish that showcases the transformative power of slow cooking and the potential to bring out the best flavors in simple ingredients like potatoes.
Now, don't worry, you won't need to be hands-on during this entire time as most of the 15 hours will actually be rest time in the fridge.
A question we often get is "can you make 15 hour potatoes without duck fat?" and you indeed can. You can use beef tallow or different oil for equally delicious results! These spud-tastic fried potatoes will satisfy every couch potato!
15 Hour TikTok Potatoes Recipe
Whoever said “worth the wait” was spot on! These 15 hour potatoes are not messing around and each bite will make you appreciate the hours of preparation that go into these trending TikTok potatoes.
3 Lb Russet Potatoes
2 t Black Gold Garlic Pepper
4 Oz Fat (Duck Fat or Beef Tallow)
Oil for Frying
Wash and peel potatoes fully.
Using a mandolin or a peeler, slice the potatoes lengthwise to about 1/16th of an inch.
Place sliced potatoes in a bowl. Toss together with duck fat and Black Gold seasoning.
In a loaf pan, piece by piece, lay down the sliced potatoes taking care to avoid air pockets. Evenly layer until the potatoes are gone.
Preheat oven to 250 degrees.
Place the potatoes in the oven for 3 hours or until a toothpick easily goes through the potatoes.
Allow to cool for 20 minutes.
Place a piece of parchment paper over the top of the potatoes and then place another loaf pan on top of that. Place 2 or 3 canned good on top for weight.
Place the potatoes in the fridge with the press for 12 hours.
The following day, preheat your fryer (with clean oil) to375 degrees.
Remove the press from the potatoes, and gently turn out the potatoes onto a cutting board. (There should be enough fat to avoid sticking and the potatoes should come out with just a few taps.)
Trim the edges evenly and cut the mold into 6 equal parts. Each piece will be slightly larger than a roll of quarters.
Fry the sections for 3-5 minutes or until heated through and until they are brown and crispy.
Season with a pinch of flaked salt and enjoy!