Category
Vegetable
Servings
4
Prep Time
45 minutes
Cook Time
15 hours
Author:
PS Seasoning
Whoever said “worth the wait” was spot on! These15 hour potatoes are not messing around and each bite will make you appreciate the hours of preparation that go into this trending potato. Spud-tastic hot potatoes for all ya couch potatoes!
Ingredients
3 Lb Russet Potatoes
-
2 t Black Gold Garlic Pepper
4 Oz Fat (Duck Fat or Beef Tallow)
Oil for Frying
Directions
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!