Recipe courtesy of Jeff Mauro
15-Hour Potatoes with a Cool Sour Cream and Chive Dipping Sauce
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- Level: Intermediate
- Total: 15 hr 35 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
I usually despise trendy social media recipes, but this one really works and the waiting time is worth it. Make sure you slice the potatoes as thin as possible on that mandoline; that way, you will achieve a tighter stack of potatoes that will not fall apart in the fryer.
- Level: Intermediate
- Total: 15 hr 35 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
Ingredients
Sour Cream and Chive Dip:
Potatoes:
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Directions
Special equipment:
a mandoline; a deep-fry thermometer- Preheat the oven to 250 degrees F.
- For the sour cream and chive dip: Mix together the sour cream, chives, onion powder and salt and pepper. Refrigerate until ready to use.
- For the potatoes: Toss the potatoes with the melted tallow or clarified butter and salt.
- Line a loaf pan with two overlapping strips of parchment paper. Spray with a liberal amount of nonstick spray. Carefully layer the potatoes in the pan, laying them flat. Repeat until you are almost up to the top or out of potatoes. Cover the top with a piece of parchment paper.
- Place in the oven and bake until knife-tender, about 3 hours. Place another loaf pan on top of the potatoes and add a bunch of cans or anything with substantial weight. Compress and set in the fridge 12 hours or up to overnight.
- When ready to fry, heat the oil in a large Dutch oven to 375 degrees F.
- Carefully remove the potatoes from the loaf pan and cut crosswise into 6 slices.
- Place the slices in the oil and deep-fry in batches, flipping halfway through, until golden brown, 3 to 5 minutes.
- Remove from the oil and immediately sprinkle with salt. Serve with a dollop of sour cream and chive dip.
