The Art of 15-Hour Potatoes: A Recipe to Crave

Greetings, my beautiful lovelies! It's Emmy, and welcome back to my channel. Today, I'm excited to share with you a recipe that requires a long period of time – 15-hour potatoes. Yes, you read that right! Many of you beautiful lovelies reached out to me via social media requesting this recipe, and I'm happy to oblige. The TikTok recipe that inspired me is called confit, a technique where food is cooked in fat for some time to create a tender and flavorful result.

The beauty of confit lies in its simplicity. You essentially cook your food in fat until it's tender, then let it rest in the same fat. This technique can be used not only for meat but also for vegetables like potatoes. And that's exactly what we're going to do today – make delicious 15-hour potatoes using duck fat. Now, I know what you're thinking – "Emmy, why 15 hours?" Well, my friends, the longer you cook your potatoes in duck fat, the more flavorful and tender they'll become.

To start, let's talk about the equipment needed for this recipe. You'll need a large container or jar with a lid to hold the potatoes, some kosher salt, and of course, duck fat. I'm using peanut oil here because it has a high smoking point, making it ideal for frying at high temperatures. Now, let's get started! First, we need to prepare our potatoes. Wash and peel them, then cut them into 2-inch cubes.

Now that our potatoes are ready, let's talk about the importance of using the right fat. Duck fat is where it's at here – it gives these potatoes an unparalleled richness and flavor. If you don't have duck fat, you can substitute it with peanut oil or another neutral-tasting oil. But trust me, folks, there's no comparison to using real duck fat. Now that we've got our ingredients ready, let's get started! Place the potatoes in a large container or jar, and drizzle them with duck fat. Make sure they're completely covered, then sprinkle some kosher salt on top.

Now, here comes the waiting part – the part where you get to relax while your potatoes do all the work for you. Cover the container with a lid, and let it sit in the refrigerator for 15 hours. That's right; we're talking about a full day of passive cooking. Don't worry; this is the best part! While the potatoes are resting, you can use the time to tidy up your kitchen, do some chores, or simply take a nap.

Finally, after what feels like an eternity, it's time to take our potatoes out of the refrigerator and give them a nice fry in some hot oil. I'm using peanut oil here because of its high smoking point, but you can use any neutral-tasting oil if that suits your taste buds better. Simply heat the oil until it reaches 375°F (190°C), then carefully add the potatoes to the pot.

The moment we've all been waiting for – the fry! Let me tell you; these potatoes are going to be stunning. The moment they hit the hot oil, they'll start sizzling and crisping up beautifully. Make sure not to overcrowd your vessel, as this can cause them to stick together. Give them a little sooch so they don't stick too badly.

And there we have it – our 15-hour potatoes are done! They look beautiful, smell marvelous, and I just know they're going to be absolutely scrumptious. Let me sprinkle them with some more kosher salt and grab my favorite ketchup to give them a taste. And... Mhmm. The moment of truth has arrived!

The verdict? These 15-hour potatoes are not only worth the wait but also a game-changer for fried potato lovers everywhere. They're crispy on the outside, fluffy on the inside, and packed with that wonderful duck fat flavor that we all love so much. So, if you've got some time on your hands and want to try something new, I say go for it! Make these 15-hour potatoes, and trust me; you won't regret it.

And that's a wrap for today's recipe, my lovelies. If you enjoyed this video, please share it with your friends, like this video, subscribe, and hit that notification bell so you never miss a new recipe. Don't forget to follow me on social media, where I'll be sharing more recipes, tips, and tricks in the coming days.

Thanks for joining me on this culinary adventure. Until next time, stay fabulous, and bon appétit!

"WEBVTTKind: captionsLanguage: en(light upbeat music)- Greetings, my beautiful lovelies.It's Emmy.How are you?It's so good to see you.And welcome back.Today, I'm going to bemaking another recipethat requires a long period of time.I'm going to be making 15-hour potatoes.Many of you beautiful loveliesgot in touch with me via social mediaand requested this one.The TikTok recipe I'mgoing to be followingcomes from @poppycooks,and I will put a linkdown below to the originalif you're interested.So what's involved in 15-hour potatoes?Well, we're gonna takeYukon gold potatoes;we're gonna slice them up;we're going to toss them insome melted duck fat and salt;and then we're gonna layerthem into a loaf pan; bake it;press it; cool it for twelvehours; cut it into cubes;and then we're going to deep fry it.Now number one, I wanna know,is this recipe worth it?I did a 100-hour brownie recipe --in case you missed it, I'llput the link down below.And it required a hundredhours to make these brownies.I'll let you find out ifit was worth it or not.As with these recipes,there's a lot of preparation involved.So let me catch you upto what I've done so far.The first thing we'regonna do is take fivemedium-size Yukon gold potatoes.These potatoes containa little less starchthan say a russet potato.They're a little bit waxierand it looks more similarto what poppycooks uses in their video.So we're going to peel them, wash them,and then slice them very thinly.And you can do this with a knife,but I opted to use this tool here --and this is called a mandoline.It is very sharp and hencecan be quite dangerous.So make sure you use the included guardif you use a mandoline.Next, we're gonna take some duck fat --I tried to find a local source for this,but I couldn't find any --so I ended up ordering someonline and it comes in a tin.This was about $15 and it isa beautiful fat to cook in.It's monounsaturated andit is traditionally usedin French cookery, paired withpotatoes because it yieldssuch crisp, beautiful potatoes.So we're going to take abouta quarter cup of duck fatand place that into a large bowl.And if your duck fatis a little bit solid,warm that up just for a fewseconds in the microwavebecause we want it to be nice and liquid.Add your sliced potatoes,and then we're gonna add aboutone teaspoon of kosher salt.If you're using regular table salt,use about half as much becausekosher salt has bigger flakesand it tends to be lesssalty than table salt.And then give everything a good toss.We want to make sure everysingle slice of potatois coated with the duck fat.Next, we're gonna take a loaf panand you're gonna lineit with parchment paper.Then we're going tocarefully layer our slicesof duck fat-coated potatoesinside our loaf panand fill it all in,pressing it, compressing it,and making sure that we've got duck fatin every single layer.So what we're doing hereis we're laminating:we're making layers and layers of potato,and in-between we've got the duck fat.It's kind of similar to, oranalogous to, a croissant.So a croissant has layers of pastryand in between we've got butterand that's what gives usthat beautiful flakiness.We're going to take somemore parchment paperand cover the top, andthen we're gonna place itinto a preheated 120 degrees Celsiusor 250 degree Fahrenheit ovenand bake it for three hoursor until a knife piercesthrough the middle very easily.Once the potatoes have finished baking,I took another loaf pan,stacked that right on top,and then I weighted it with some jars.Now we're gonna take this whole thingand place it in the refrigeratorand chill it for 12 hours.So that was the bulk of 15 hours.We had a three hour baking time.We have a 12 hour cooling time,and now we're gonna spenda few minutes deep fryingour duck fat-soaked potato slices.In a small sauce pan, I'vegot about an inch and a halfof peanut oil and I'm gonna go aheadand start preheating this.So we want to get this to190 degrees centigrade.Here is my little rig.Let's go ahead and unmoldthis and cut our spuds.Since it's in parchment,it should unmold easily.I always say that andthen I jinx myself, right?Yeah.We need to unstick that.It should come right out.Okay, good. (chuckles)Alrighty.There are our potatoes.So this technique poppycooks calls --of cooking something ina fat for some time --is called confit.And from my understanding, it's also,it means a food preservation.So you would have duckconfit, like a leg of duck,you would poach it in the duck fat.Then you would allow it to sit in its fat.The fat would cool andcoagulate, but also seal itfrom any kind of pathogens or moisture.And when you needed somemeet, you just extricateit out of the fat and then reseal it.And it would be a great,simple way to preserve meat.Brilliant, right?Other examples of usingfat for food preservationwould be paraffin on top of jellies,wax on the outside of cheese.Okay.Back to this.And I'm just gonna cut this into cubes.That's what the potato looks like.See all those slices?Potato tower.These probably measuretwo inches by one inches.It should be noted that I'musing peanut oil here --peanut oil has a reallyhigh smoking point --so it's good for fryingat high temperatures.376.Gonna just lower my potato in there.(oil crackling)It's frying!Wowzers.It's a good idea not tooverfill your vessel.Oh, it's sticking.I don't want you to stick.So give him a little scoonchso they don't stick too badly.Ooh!That is lookin' gorgeous.Gorgeous!Oh my gosh.These are so gorgeous.(light festive music)Alrighty, my beautiful lovelies.And here we are.The 15-hour potatoes completedand they look beautiful.They smell marvelous.It smells like French fries in hereand they didn't fall apart,which I was a little bitworried that that might happen,but they didn't.They crisped up beautifully.And now I can't wait to taste them!So right after these came out of the oil,I sprinkled them withsome more kosher salt.Alrighty, let's go aheadand finally give one of these a taste.Itadakimasu!(potatoes crunching)Mhmm.Mm.This is essentially a very long processto make a very crispy tater tot.They're so crispy, they'realmost on the edge of becominga potato chip.They're beautifully seasoned.You've got that great taste of potato.Salt is very important here.And then you've got that lovely crunch.They're not so crunchy thatthey become a potato chip,but almost.But there's a nice kind ofbite and texture to themthat's similar to hash brownswhen you have hash brownsand you get those crispy edges.(potato crunching)Mhmm.I just need a little bit ofketchup to dip these into.Delicious.I'm trying to see if I candetect any duck fat flavor,any of that richness.And I don't necessarily.I taste lots of delicious potatoand think maybe that hasto do with the fact thatwe deep fried theseafterwards, but regardless,these are scrumdiddlyumptious.Lovely texture, lovely flavor.Are they worth 15 hours?If you've got some time on your handsand you want to try a little experimentand you happen to havesome duck fat, yeah.Definitely have it a go.It's actually not that much work.The bulk of the time inthis recipe is passive.They're just resting in the refrigerator.But if you're watchingthis and suddenly nowyou have a craving for fried potatoes,I would say, go to your freezer,grab the frozen tater tots,if you have them and deep fry them,rather than putting them ona sheet pan and baking them.deep fry them.And deep fry them to areally dark golden colorand then sprinkle them withsalt, grab some ketchup and,(potato crunching)Mhmm.Do that.Alrighty, my beautiful lovelies.Thanks so much for joining me.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe.And I shall see you in the next one.Toodaloo, take care.Bye!(light festive music)I'm gonna go find me some ketchup.\n"