15-Hour Potatoes EN

 

The crunchiest fries I've ever had!

They are called 15-hour potatoes because they need 15 hours of preparation. It is not difficult to prepare them, they only need time in the oven, in the refrigerator and finally in the freezer.

The good thing about these potatoes is that you have them in the freezer and fry them any time you want because you have to fry them frozen anyway to keep their shape.

For this recipe we will need a mandolin slicer to cut the potatoes well.

We prefer large potatoes because that way they will keep better when fried. Small pieces will come off easily!

Ingredients:

2,200g large potatoes

130g unsalted butter, melted and at room temperature

1 tablespoon of salt

Oil for frying

Line a round baking pan of 26cm  diameter or a pyrex of 28x18cm with parchment paper allowing a lot of overhang on all sides.

Peel the potatoes and dry them with kitchen paper.

Cut the potatoes with the mandolin (lengthwise so that the slices are as big as possible) into 2-3 mm thick slices. Dry again with kitchen paper.

Add the butter and salt and mix.

Spread the potatoes as evenly as possible, creating consecutive layers with the fewest possible gaps. Potatoes will leak water.

 We try not to transfer water to the pyrex. When the potatoes are all set, strain the liquid and add the remaining butter over them. Cut a piece of parchment paper with the dimensions of the pyrex and place it on top of the potatoes. Fold the excess parchment paper and finally cover the pyrex with aluminium foil.

Bake the potatoes in a preheated oven at 150°C for 2-3 hours. To see if they are ready, we test with a knife to see if they are all soft.

Remove the pyrex from the oven, remove the aluminium foil and place a pyrex of the same dimensions on top of the potatoes. Put cans on top of the pyrex as a weight. Let the potatoes come to room temperature for about 4 hours.

Transfer the pyrex with the weight and the cans to the refrigerator for at least 4 hours.

Carefully transfer the cold potatoes to a cutting board.

We cut them to the size we want. I prefer them in 2.5 x 4 cm pieces for a softer interior and 3x3 cm the crunchiest version.

Place the pieces on a tray lined with baking paper, cover them with plastic wrap, and put the tray in the freezer and leave it for 7 hours to freeze well. When they are frozen we can put them in a plastic bag that closes well.  We can store them in the freezer for months.

To fry them, we put enough oil (5-6 cm) in a pot or deep frying pan and heat it well.

We put 4-5 pieces at a time and try not to turn them too much because the potato slices come off very easily. We fry until golden brown. We transfer them on kitchen paper or a cooling rack.

We serve with some salt.