Poppy’s 15-Hour Potato
Poppy O’Toole cooks her famous 15-hour potato. It’s her take on a classic French potato pavé and comes stacked with layers of deliciously thin potato. The best way is to cook them in heaps of gorgeously garlicky cream before leaving them to set overnight and then deep-frying them to golden perfection.
2.5kg Maris Piper Potatoes
600ml Double Cream
4 Garlic Cloves
Peel and slice the potatoes very thin on a mandoline, or with a sharp knife.
Add the cream to a medium saucepan. Smash the garlic cloves and add to the cream. Set over a medium heat and bring to a simmer. Simmer the cream with the garlic for 5-10 mins until it has thickened a little. Season with salt and pepper.
Add the thinly sliced potato to the cream and toss to thoroughly coat.
Preheat the oven to 130°C.
Line a (roughly) 29cm by 19cm tin with parchment and pour in the creamy potatoes. Arrange the potatoes in layers, they don’t have to be exact just flat.
Add a piece of parchment to the top of the potato cake and a layer of baking beans on the top. This helps to cement the spuds together. Slide into the oven for 2-3 hours or until you can push a knife easily through the cake.
Once cooked, remove from the oven and pop another tray, or something flat on top and weigh it down with tins of beans, a bag of sugar, or whatever you’ve got. Place in the fridge for at least 12 hours, or overnight.
Once set, turn out your potato cake and unwrap. Cut your slab of spuds into your desired shape.
Fill a deep pan with vegetable oil and preheat to 170°C. Carefully lower in your potatoes and deep fry until golden and crispy.
Season with flaky salt and enjoy.
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