Chef shares her 15-hour potato recipe, promises it's worth the wait
A Michelin-trained chef has revealed the 15-hour crispy potato recipe she swears is worth the wait.
Self-proclaimed potato queen Poppy O'Toole shared the intricate recipe behind her slow-cooked side dish, which involves slicing, marinating, layering, baking and finally frying the carby morsels to perfection.
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Michelin-trained chef Poppy O'Toole shared her ultimate crispy potato recipe. TikTok
In a video shared to TikTok, O'Toole began by asking her followers to "take a moment of silence… for this" as she sliced a knife through her finished potato to show off its crispiness.
O'Toole begins by slicing russet potatoes into razor-thin widths with a mandolin and layering them in a pan.
Drizzling a cup of rendered beef fat over the top, she explains the potatoes must then be roasted in the oven for three hours at 120 degrees Celsius.
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O'Toole slices, marinates and first bakes the potatoes before setting them for 12 hours. TikTok
After they cool, O'Toole says the potatoes must set in the fridge for 12 hours, weighed down with several cans in order to keep them "compact".
The star chef also suggests using goose or duck fat as an alternative, or vegetable shortening for a vegetarian version.
After the lengthy marination process, O'Toole removes the potato stack from the fridge and measures out perfect rectangular slices to deep fry.
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In total the recipe requires 12 hours of prep time and three hours of cooking. TikTok
"Deep fry them until they're golden, crispy and just absolutely delicious," O'Toole adds.
O'Toole finishes off her dish with a large sprinkle of sea salt.
Though the recipe takes a long time to complete, the chef points out that it boasts a simple ingredient list.
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The entire recipe requires four ingredients. TikTok
To create the meal, a home chef needs one cup of rendered fat, a tablespoon of sea salt, 1.3kg of potatoes and four cups of vegetable oil for frying.
O'Toole says the potatoes reach their optimum "deep-frying" at 190 degrees Celsius in vegetable oil for 3-5 minutes, or until golden brown.
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