15-Hour Crispy Buttery Potatoes (Printable version)
Buttery, golden layered potatoes, slow-cooked, sliced, and fried for extra crispiness and rich flavor.
# Ingredient List:
→ Potatoes
01 - 3.3 pounds Yukon Gold or Maris Piper potatoes, peeled
→ Fat & Seasonings
02 - 14 tablespoons unsalted butter, melted
03 - 2 tablespoons olive oil
04 - 2 teaspoons fine sea salt
05 - 0.5 teaspoon freshly ground black pepper
06 - 2 sprigs fresh thyme, leaves only (optional)
07 - 2 cloves garlic, finely minced (optional)
# How to Make It:
01 - Preheat oven to 275°F. Line a 9x5 inch loaf pan with baking parchment, leaving an overhang on the sides.
02 - Using a mandoline slicer or sharp knife, cut potatoes into 1⁄8 inch thick slices and place them in a large bowl.
03 - Pour melted butter and olive oil over potato slices. Add salt, pepper, and, if using, thyme leaves and minced garlic. Thoroughly toss to coat each slice.
04 - Arrange the potato slices evenly in the prepared loaf pan, pressing firmly after every few layers to eliminate air gaps and ensure compact stacking.
05 - Cover the loaf pan tightly with foil. Place a second loaf pan or heavy ovenproof object on top to compress the potato layers.
06 - Bake for 3 hours until the potatoes are completely tender.
07 - Remove from the oven and cool to room temperature. Refrigerate with the weight on top for at least 12 hours or overnight to set.
08 - Once firm, lift the potato loaf out of the pan using the parchment overhang. Trim edges if desired and cut into thick slices or rectangles.
09 - Heat a generous layer of neutral oil or clarified butter in a nonstick skillet over medium-high heat. Fry the sliced potatoes for 2–3 minutes per side, or until all surfaces are golden and crisp. Drain on paper towels.
10 - Serve hot, garnished with additional salt or fresh herbs if desired.
# Expert Suggestions:
01 -
- Uses just a handful of simple ingredients from your pantry or fridge
- Yields restaurant-level results in your own kitchen
- Customizable with your favorite herbs or finishing salts
- Works beautiful as an impressive side dish for gatherings and celebrations
02 -
- High in flavor low in fuss once prepped ahead
- Freezes perfectly after frying making entertaining easy
- Naturally gluten free with a rich creamy inside and crackly crisp edges
03 -
- Always use a mandoline for consistent paper thin slices your hands will thank you and your potatoes will cook evenly every time.
- Chill the loaf overnight for at least twelve hours no shortcuts or the layered structure will not hold. Also do not skimp on the weight during baking this step is key for compressed cafe style layers and maximum crispiness.