15-Hour Crispy Buttery Potatoes

These ultra-crispy 15-hour potatoes are worth every minute. Layers of buttery delicately seasoned Yukon Golds transform into golden bricks of crispiness. Each bite melts in your mouth making these potatoes the star of any dinner party or holiday table. After making this dish for the first time I found myself sneaking leftovers straight from the fridge a true test of their irresistible texture.

After that first batch my family begged for this recipe every weekend. There is something oddly meditative about layering each potato slice and the anticipation makes that first crispy bite even more rewarding.

Ingredients

• Yukon Gold or Maris Piper potatoes: Choose firm potatoes with thin skins to create creamy layered interiors and crispy edges. These varieties also hold their shape during the long cooking and chilling
• Unsalted butter: The melted butter soaks into every layer lending richness and a golden crust Look for a high-quality European-style butter for extra flavor
• Olive oil: Adds savory depth and helps create extra crispy edges Choose a fresh bottle with a grassy aroma
• Fine sea salt: Brings out potato flavor evenly Compare textures and choose a fine flake to disperse more completely
• Freshly ground black pepper: Adds subtle heat Grind fresh for the most fragrant kick
• Fresh thyme leaves (optional): Earthy brightness Use fresh not dried for the best lift
• Fresh garlic (optional): For extra dimension It should be firm and aromatic with no sprouting or green shoots

Instructions

Prepare the Pan:

Line a standard loaf pan with baking parchment be sure to leave extra overhang so you can lift the potatoes out later with ease.

Slice the Potatoes:

Using a mandoline or very sharp knife cut all potatoes into thin precise slices about two to three millimeters thick. Consistency here helps ensure even layered cooking and crisp edges every time.

Season the Slices:

Pour melted butter and olive oil over sliced potatoes in a large bowl. Shower evenly with salt pepper and add thyme or garlic if you are using. Toss everything thoroughly making sure every slice glistens.

Build the Layers:

Neatly layer potato slices in the prepared pan laying flat and pressing down after every few layers to remove trapped air. The more compact the layers the creamier and more cohesive the loaf.

Compress and Bake:

Cover tightly with foil and place another loaf pan or heavy ovenproof object directly on top to weigh down the potatoes. This is what gives those perfect restaurant layers. Bake undisturbed at a low gentle heat until the potatoes are soft and tender all the way through.

Chill to Set:

Allow the loaf to cool completely in the pan still weighted then chill in the refrigerator for a minimum of twelve hours preferably overnight. This step locks in the layered shape and classic texture.

Slice and Fry:

Lift the firm potato loaf from the pan using the parchment. Carefully cut into thick slices or rectangles using a sharp knife for clean defined edges.

Crisp the Potatoes:

Heat neutral oil or clarified butter in a good nonstick skillet until shimmering. Fry potatoes in batches turning so every side becomes deeply golden brown and crisp. Watch the pan and adjust heat so nothing scorches.

Serve and Enjoy:

Lay crisped potato pieces on paper towels to remove extra oil. Serve hot with a sprinkle of salt or fresh herbs for brightness.

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Potatoes are my favorite vegetable for their versatility and ability to please a crowd. The first time I served this on a holiday my grandmother insisted it become a new family tradition. It is the only side dish that gets devoured before the roast even hits the table.

Storage Tips

Store leftover crisped potatoes in an airtight container in the refrigerator for up to three days. Reheat slices in a hot oven or skillet to revive their crunchy exterior. The chilled loaf can also be kept whole for up to forty eight hours before slicing and frying which is great for prep ahead dinners.

Ingredient Substitutions

You can use russet potatoes if Yukon Golds are unavailable though the final texture might be slightly less creamy. For a dairy free version try plant based butter or a blend of olive and avocado oil. Duck or beef fat takes richness to the next level if you want to channel classic French flavors.

Serving Suggestions

These potatoes are impressive enough to take center stage on a holiday spread but also work with a simple weeknight roast or grilled fish. Serve with crème fraîche and chives for an elegant starter or add a spoon of mustard crème for tang.

Cultural History

Inspired by French pommes Anna and classic confit potatoes this dish is the result of modern chefs experimenting with low slow cooking and tight layering. Pressing and chilling the loaf creates that signature sliceable effect familiar in fine dining steakhouses.

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Freeze crisp potato slices on a parchment lined tray until solid then transfer to a bag for up to one month. Reheat straight from the freezer in a hot oven or air fryer and they come out almost as perfect as fresh.

Recipe FAQs

→ How do you achieve the ultra-crispy texture?

Layering thinly sliced potatoes, compressing them, and chilling before pan-frying ensures a shatteringly crisp bite.

→ Can I substitute the butter with another fat?

Yes, duck or beef fat brings extra flavor, or use plant-based butter for dairy-free eating.

→ What potato variety works best?

Yukon Gold or Maris Piper potatoes have the right starch and moisture for perfect layers and crispiness.

→ How far in advance can I prepare the potato loaf?

The loaf can be made up to two days ahead and sliced just before frying for the best finish.

→ What is the best way to serve these potatoes?

Hot and crisp from the pan, topped with extra salt, herbs, or a dollop of crème fraîche.