Fifteen Hour Potatoes

  • 2-3 russet potatoes (Yukon Golds work too, but I prefer russets because they fry better.)
  • 1 Tbsp. duck fat
  • 1 tsp. salt
  • vegetable oil for frying – you’ll need enough to fill your pan with 1 1/2 inches of oil
  • 2 loaf pans
  • parchment paper
  • something to weight down the potatoes (I used a jar of molasses, a jar of olives, and a can of lentils.)

Peel and thinly slice the potatoes. Toss in melted duck fat and salt. Line one of the loaf pans with parchment paper. Layer the potato slices evenly. Place another piece of parchment paper on top. Bake for three hours in a 300 degree oven until knife tender.

Let cool to room temp, then stack the other loaf pan on the potatoes. Weight it down with whatever you have handy and refrigerate for 12 hours or overnight. Slice into one inch cubes and fry until golden. **NOTE** Make sure your oil is nice and hot. Otherwise your potatoes will stick to the bottom of the pan. Sprinkle with salt and serve hot!

Wine Pairing Suggestion

Cakebread Cellars Chardonnay

***Serves 4 as a heavy side dish. Perfect for appetizers and brunch too!

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