Don't let the name fool you - 15-hour potatoes don't mean 15 hours of work! This impressive dish requires just six simple ingredients and minimal effort, resulting in ultra-crispy, salty, flavor-packed potatoes that are well worth the wait. With easy prep and simple cooking process, you'll have a show-stopping potato stack side ready to fry up perfectly golden the next day.
Because this side is so simple to prepare and cook, it frees you up to focus on your main course-and let's be honest, who doesn't love the classic combo of steak and potatoes? Try pairing this with The Perfect Prime Rib, New York Strip Loin Roast, Grilled Venison Backstrap, or a Texas Korean Ribeye.
Need a pork option? Pork Loin Pinwheels with Chimichurri, Burnt Ends and Smoked BBQ Pork Ribs are more great ideas! You can't go wrong matching potatoes up with a meat.
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Ingredients
There's only 6 simple ingredients ya'll and they're all incredibly easy to find! Let's gather them taters and get to it.
- Salt, Pepper and Garlic Powder
- Bacon Up for frying
- Butter
- Potatoes
See recipe card for quantities.
Step-by-Step Instructions
Prep 15-Hour Potatoes
- Step 1: Using a mandoline slicer, peel and slice potatoes as thin as possible.
- Step 2: Soak potatoes in water for 30 minutes. Drain and pat potatoes dry. Season with salt, pepper, garlic and 2 tablespoon of melted butter. Preheat oven to 250°F.
- Step 3: In a butter coated loaf pan, lay down parchment paper and then layer with seasoned potatoes. Cover the potatoes with remaining parchment paper by folding it over on top. Bake at 250°F for 3 hours.
- Step 4: Remove from oven and let cool on countertop. Place heavy cans on top of baked potatoes and refrigerate for at least 12 hours.
Cooking Potatoes
- Step 5: Remove potatoes from the loaf pan and the parchment paper. Slice potatoes in 1.5 - 2 inch wide stacks. Heat up Bacon Up (or oil of choice) to 350°F in a skillet for frying.
Hint: It's helpful for the oil level to be ½ of the height of the potato stacks. This way, the top and bottom of stacks are cooked evenly and the same golden brown.
- Step 6: Once oil it to temp, place potato stacks into the skillet and fry until bottoms of stacks are golden brown. Then, flip them to cook top side. This takes about 10 minutes total.
- Step 7: Serve your 15-Hour Potatoes topped with salt. Enjoy!
Hint: Do not place potato stacks on their side because they will fall apart. Gently place them into oil as a tall stack. See image/video for reference.
Substitutions and additions
- Vegetarian Option: If you'd like to stay away from animal fats, use a peanut, canola, vegetable or sunflower oil for an easy to find substitute.
- Bacon Up Substitution: Don't have Bacon Up? Try other animal fats like:
- Lard - Rendered pork fat, a southern favorite
- Beef Tallow - A beefy flavor with high smoke point
- Duck Fat - A bit more costly, but RICH and SAVORY
Equipment
- Oven - For the 3 hour bake.
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Staub Cast Iron Skillet - Having a deep skillet for frying is crucial. Here's the one I use.
- Bacon Up (for frying)
- Meatloaf or Baking Loaf Pan - These nonstick, affordable pans made for the perfect potato stacks. When letting the potatoes sit overnight, you'll need something with high sides like this :).
- Mandoline Slicer - You don't need a fancy mandoline. This $15 one has 3 settings and has lasted me years. I used Level 1 to make these potatoes.
Storage
Refrigerate for up to 4 days in an airtight container. Reheat in an air fryer or in oven.
More Sides
Video of Recipe
Recipe
15-Hour Potatoes
Equipment
- Oven
- Mandoline Slicer
- Loaf Pan
- Skillet for frying
Ingredients
- 3 Potatoes large
- 1½ teaspoon Salt
- ¾ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 3 tablespoon Butter
- 1 Quart Bacon Up Oil of choice for frying
Instructions
- Using a mandoline slicer, peel and slice potatoes as thin as possible.
- Soak potatoes in water for 30 minutes. Drain and pat potatoes dry. Season with salt, pepper, garlic powder and 2 tablespoon of melted butter. Preheat oven to 250°F.
- In a butter coated loaf pan, lay down parchment paper and then layer with seasoned potatoes. Cover the potatoes with remaining parchment paper by folding it over on top. Bake at 250°F for 3 hours.
- Remove from oven and let cool on countertop. Place heavy cans on top of baked potatoes and refrigerate for at least 12 hours.
- Remove potatoes from the loaf pan and the parchment paper. Slice potatoes in 1.5 - 2 inch wide stacks. Heat up Bacon Up (or oil of choice) to 350°F in a skillet for frying.
- Once oil it to temp, place potato stacks into the skillet and fry until bottoms of stacks are golden brown. Then, flip them to cook top side. This takes about 10 minutes total.
- Serve your 15-Hour Potatoes topped with salt. Enjoy!
Chef Tim Clowers says
If you can spare the wait time on these they will absolutely change your life in terms of flavor.