The 15-hour potato has been incredibly popular, with a painstaking process of coated paper-thin potato slices with duck fat, layering, baking, chilling, and finally frying potato before serving. The traditional recipe uses duck-fat, which I’ve replaced with a mixture of olive oil, coconut oil, potato starch, and garlic powder for a vegetarian alternative that is equally delicious. I serve the potatoes with a healthy spoonful of horseradish and a sprinkling of flaky salt. While 15 hours for potatoes seems excessive, and the Israelites were unlikely to have 15 hours to make these (in that case, they could have waited for their bread to rise!), the result is something truly spectacular.
Ingredients
Servings 6
- ~2lb Yukon Gold potatoes 5 medium, or 10 small
- 2 tablespoons olive oil
- 2 tablespoons coconut oil melted
- 1 tablespoon potato starch
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- vegetable oil for frying
- Horseradish to serve
Nutritional Facts
Nutrition Facts
15 Hour Potatoes with Horseradish
Amount per Serving
Calories
222
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
399
mg
17
%
Potassium
764
mg
22
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
4
IU
0
%
Vitamin C
35
mg
42
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 250°F. Line a loaf pan with parchment paper.
- Use a mandolin to very thinly slice the potatoes. Careful, mandolines can be dangerous, so watch your fingers. Transfer to a bowl.
- To the potatoes, add the olive oil, melted coconut oil, potato starch, salt, and garlic powder. Toss the potatoes in the fat mixture, ensuring each potato slice is well coated.
- Carefully later the potato slices, compressing between each layer. Use the palm of your hand or the bottom of a glass to compress.
- Cover the top of the potatoes with parchment paper, and bake for 3 hours, or until the potatoes are fully cooked and you can pierce it easily with a knife.
- Once cooked, place a second loaf pan filled with canned food or pie weights on top to compress, and refrigerate for 12 hours, or overnight.
- The following day, heat 1-inch of vegetable oi, in a heavy bottomed pot to 375°F over medium high heat.
- Remove the potato loaf from the pan, and cut into cubes.
- Gently lower the potato cubes, up to 3 at a time, into the oil. I find it easiest to lower them in a slotted spoon and let them start frying for 30 to 60 seconds before removing the spoon - this helps to prevent them from sticking to the bottom.
- Fry for 4 to 5 minutes, or until deeply golden brown. Remove using a slotted spoon and transfer to the paper lined tray. Sprinkle with salt. Serve with horseradish, get a recipe to make your own beet horseradish here.
