They say good things come to those who wait.
But how long would you sit around for some spuds?
One chef is very much on board with that idea of taking things slowly, as she’s released a 15-hour recipe which she says is the secret to the crispiest potatoes.
Michelin-trained chef (and self-titled potato queen) Poppy O’Toole has shared a lengthy recipe that involves slicing, marinating, layering, baking, then frying to create the perfect crispy tatties.
In total, the all-day affair requires 12 hours of prep time and three hours of cooking.
And despite taking a long time to make, it actually only features four ingredients: rendered beef fat, sea salt, Maris Piper or russet potatoes and vegetable oil.
Poppy also suggests using goose or duck fat as an alternative to beef drippings, or veg shortenings for a vegetarian version.
The chef shared the recipe over on her TikTok and Instagram pages and it’s safe to say that people are truly intrigued by it.
If you want to commit to the 15-hour stint, see Poppy’s full recipe below – and there’s no denying they would be incredibly impressive whipped out at a Sunday roast.
- 1 cup rendered beef fat
- 1 tablespoon sea salt
- 3 pounds Maris Piper or russet potatoes
- 4 cups vegetable oil
- Preheat the oven to 250 °F.
- Peel, wash, then thinly slice potatoes with a mandolin.
- Add sliced potatoes to a bowl of beef fat and salt, then toss well to ensure each slice is fully saturated.
- Line a loaf pan with parchment paper, and layer potato slices evenly, one by one.
- Cover the top with parchment paper, and place in oven for 3 hours or until fork-tender.
- After 3 hours, remove potatoes from oven, then compress with cans or any heavy object.
- Place in the refrigerator, and chill for 12 hours.
- After 12 hours, remove potatoes from the loaf pan, and cut into rectangular segments.
- Heat vegetable oil to 375˚F, and lower potatoes into pot, deep frying for 3-5 minutes until golden brown.
- Remove from the pot, then let cool before sprinkling with salt.
Credit: Original article published here.