15-Hour Potatoes
This impressive dish requires just four simple ingredients and minimal effort, resulting in ultra-crispy, salty, flavor-packed potatoes that are well worth the wait.
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!
Video
Nutrition
Calories: 732kcalCarbohydrates: 29gProtein: 3gFat: 68gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 0.3gCholesterol: 79mgSodium: 1038mgPotassium: 689mgFiber: 4gSugar: 1gVitamin A: 268IUVitamin C: 31mgCalcium: 24mgIron: 1mg
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