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–+ servings
Crispy 15 Hour Potatoes and their layers

15 Hour Potatoes and Steak

Abby Allen-Leach
Don't let the 15 hours scare you - the majority of that is either cook or rest time. These are going to become your new favorite potatoes.
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Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 12 hours
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 1148 kcal

Equipment

  • 1 Mandolin This is essential for getting your potatoes sliced super thin, which is what this dish requires.
  • Candy Thermometer
  • Dutch Oven Or other deep pot
  • Loaf Pan

Ingredients
  

  • 2-3 Yukon Gold Potatoes Medium to large in size
  • 1/4 cup Olive Oil Or other fat like duck fat or butter
  • 2 cups Avocado Oil Other oil with a high smoke point will work as well
  • 1 1/2 tsp Salt Plus more as needed
  • Steak This is optional, but it makes for a great dinner. I recommend a filet or a strip.
  • Dipping Sauce Also optional, but an aioli or other dip makes for a great accessory to the potatoes
  • Flakey Salt Like Maldon, to hit the potatoes with post-fry. This is optional - you can use whatever salt you have to finish.

Instructions
 

  • Preheat oven to 250F. Peel potatoes and slice very thin with a mandolin slicer. Toss in a bowl with 1/2 cup olive oil (or fat of choice) and 1 1/2 tsp salt (plus more, as needed).
    Potatoes sliced thin with a mandoline
  • Layer potatoes in a tight stack in a parchment-lined loaf pan. Cover with another sheet of parchment and bake for 3 hours.
    Potatoes layered in the loaf pan
  • Remove from oven, weigh down the top of the parchment-topped potatoes evenly with cans or other heavy kitchen objects. Refrigerate for 12 hours (I allow this part to take place overnight). Remove weights and parchment and carefully invert potatoes onto a cutting board.
    Potatoes out of the loaf pan after the 12 hour rest
  • Cut the potatoes into even 1" stacks and then cut all of those evenly in half.
    Potatoes after 12 hours in the fridge
  • Heat oil in a dutch oven or pot with high walls over medium high heat. When the heat reaches about 375F, carefully drop in potatoes one at a time until a few are in the pot. Fry, turning occasionally, until potatoes are golden all over but not burnt - 3-5 minutes (keep an eye on them!).
    Potatoes frying
  • Remove from oil, hit them with a good sprinkle of salt and allow them to cool on a rack set over a baking sheet. Repeat process with remaining potatoes.
    15 Hour Potato Stacks
  • While your potatoes are frying, prepare your steak of choice. I chose a filet and salted it all over and allowed it to sit at room temperature for 40 minutes before cooking it. I season with pepper and then sear it off for about 6-7 minutes, flipping occasionally, until I've reached a nice medium rare.
    Salted steak
  • Slice up and serve the steak along side the potato stacks with dipping sauce of choice and perhaps a drizzle of chili crisp, herbed butter or chimichurri on your steak.
    15 Hour Potatotes and Steak plated
Nutrition Facts
15 Hour Potatoes and Steak
Amount Per Serving
Calories 1148 Calories from Fat 1107
% Daily Value*
Fat 123g189%
Saturated Fat 14g88%
Polyunsaturated Fat 16g
Monounsaturated Fat 87g
Sodium 877mg38%
Potassium 358mg10%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 2IU0%
Vitamin C 17mg21%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 1148kcalCarbohydrates: 15gProtein: 2gFat: 123gSaturated Fat: 14gPolyunsaturated Fat: 16gMonounsaturated Fat: 87gSodium: 877mgPotassium: 358mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 17mgCalcium: 11mgIron: 1mg
Keyword 15 Hour Potato Recipe, Appetizer Recipe, Potato Recipe
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