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Are 15-Hour TikTok Potatoes Worth Making? - YouTube
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[Music]
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greetings my beautiful lovelies it's
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emmy how are you it's so good to see you
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and welcome back today i'm going to be
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making another recipe that requires a
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long period of time i'm going to be
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making 15 hour potatoes
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many of you beautiful lovelies got in
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touch with me via social media and
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requested this one the tick tock recipe
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i'm going to be following comes from at
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poppy cooks and i will put a link down
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below to the original if you're
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interested so what's involved in 15 hour
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potatoes well we're going to take yukon
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gold potatoes we're going to slice them
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up we're going to toss them in some
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melted duck fat and salt and then we're
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going to layer them into a loaf pan bake
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it press it cool it for 12 hours cut it
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into cubes and then we're going to deep
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fry it now number one i want to know is
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this recipe worth it i did a hundred
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hour brownie recipe in case you missed
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it i'll put the link down below and it
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required 100 hours to make these
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brownies i'll let you find out if it was
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worth it or not as with these recipes
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there's a lot of preparation involved so
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let me catch you up to what i've done so
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far the first thing we're going to do is
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take five medium-sized yukon gold
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potatoes these potatoes contain a little
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less starch than say a russet potato
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they're a little bit waxier and it looks
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more similar to what poppy cooks uses in
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their video so we're going to peel them
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wash them and then slice them very
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thinly and you can do this with a knife
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but i opted to use this tool here and
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this is called a mandolin it is very
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sharp and hence can be quite dangerous
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so make sure you use the included guard
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if you use a mandolin next we're going
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to take some duck fat i tried to find a
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local source for this but i couldn't
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find any so i ended up ordering some
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online and it comes into tin this was
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about 15
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and it is a beautiful fat to cook in
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it's mono and saturated and it is
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traditionally used in french cookery
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paired with potatoes because it yields
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such crisp beautiful potatoes so we're
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going to take about a quarter cup of
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duck fat and place that into a large
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bowl and if your duck fat is a little
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bit solid warm that up just for a few
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seconds in the microwave because we want
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to be nice and liquid add your sliced
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potatoes and then we're going to add
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about one teaspoon of kosher salt if
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you're using regular table salt use
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about half as much because kosher salt
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has bigger flakes and it tends to be
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less salty than table salt and then give
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everything a good toss we want to make
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sure every single slice of potato is
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coated with the duck fat
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next we're going to take a loaf pan and
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you're going to line it with parchment
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paper
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then we're going to carefully layer our
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slices of duck fat coated potatoes
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inside our loaf pan and fill it all in
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pressing it compressing it and making
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sure that we've got duck fat in every
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single layer so what we're doing here is
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we're laminating we're making layers and
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layers of potato and in between we've
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got the duck fat it's kind of similar to
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or analogous to a croissant so croissant
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has layers of pastry and in between
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we've got butter and that's what gives
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us that beautiful flakiness we're going
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to take some more parchment paper and
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cover the top and then we're going to
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place it into a preheated 120 degrees
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celsius or 250 degree fahrenheit oven
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and bake it for three hours or until a
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knife pierces through the middle very
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easily once the potatoes have finished
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baking i took another loaf pan stacked
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that right on top and then i weighed it
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with some jars now we're going to take
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this whole thing and place it in the
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refrigerator and chill it for 12
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hours so that was the bulk of 15 hours
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we had a three hour baking time we have
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a 12 hour cooling time and now we're
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going to spend a few minutes deep frying
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our duck fat soaked potato slices in a
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small saucepan i've got about an inch
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and a half of peanut oil and i'm going
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to go ahead and start preheating this
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so we want to get this to 190 degrees
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centigrade here is my little rig
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let's go ahead and unmold this and cut
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our spuds since it's in parchment it
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should unmold easily
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i always say that and then i jinx myself
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right
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yeah
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we need to
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unstick that
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it should come right out
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okay good
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alrighty there are potatoes so this
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technique poppycook's called
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of cooking
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something in a fat for some time it's
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called confi
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and from my understanding it's also a
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means of food preservation so you would
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have duck comfy like a leg of duck you
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would poach it in the duck fat then you
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would allow it to sit in its fat the fat
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would cool and coagulate but also seal
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it from any kind of pathogens or
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moisture and when you needed some meat
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you just extricate it out of the fat and
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then reseal it and it would be a great
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simple way to preserve meat brilliant
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right other examples of using fat for
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food preservation would be paraffin on
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top of jellies
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wax on the outside of cheese okay back
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to this and i'm just going to cut this
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into
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cubes
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that's what the potato looks like you
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see all those slices
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potato tower these probably measure two
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inches by one inches it should be noted
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that i'm using peanut oil here peanut
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oil has a really high smoking point so
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it's good for frying at high
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temperatures 376.
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let's just lower my potato in there
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it's
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frying wowzers
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it's a good idea not to overfill your
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vessel
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oh it's sticking
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i don't want you to stick so give them a
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little squish
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so they don't stick too badly
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that is looking gorgeous
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gorgeous
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oh my gosh these are so
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gorgeous
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[Music]
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alrighty my beautiful lovelies and here
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we are the 15 hour potatoes completed
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and they look beautiful they smell
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marvelous it smells like french fries in
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here and they didn't fall apart which i
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was a little bit worried that that might
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happen but they didn't they crisped up
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beautifully and now i can't wait to
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taste them
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so right after these came out of the oil
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i sprinkled them with some more kosher
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salt alrighty let's go ahead and finally
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give one of these a taste itadakimasu
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[Music]
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this is essentially a very long process
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to make a very crispy tater tot they're
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so crispy they're almost on the edge of
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becoming a potato chip
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they're beautifully seasoned you've got
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that great taste of potato
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salt is very important here and then
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you've got that lovely crunch they're
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not so crunchy that they become a potato
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chip but almost but there's a nice kind
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of bite and texture to them that's
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similar to
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hash browns when you have hashbrowns and
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you get those crispy edges
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i just need a little bit of ketchup to
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dip these into
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delicious i'm trying to see if i can
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detect any duck fat flavor any of that
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richness and i don't necessarily i taste
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lots of delicious potato i think maybe
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that has to do with the fact that we
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deep fried these afterwards but
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regardless these are
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scrum-diddly-umptious
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lovely texture lovely flavor
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are they worth 15 hours
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if you've got some time on your hands
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and you want to try a little experiment
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and you happen to have some duck fat
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yeah definitely have it a go it's
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actually not that much work the bulk of
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the time in this recipe is passive
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they're just resting in the refrigerator
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but if you're watching this and suddenly
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now you have a craving for fried
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potatoes i would say go to your freezer
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grab the frozen tater tots if you have
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them and deep fry them rather than
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putting them on a sheet pan and baking
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them deep fry them and deep fry them to
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a really dark golden color and then
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sprinkle them with salt grab some
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ketchup and
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do that alrighty my beautiful lovelies
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thanks so much for joining me i hope you
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enjoyed that one i hope you learned
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something
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please share this video with your
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friends follow me on social media like
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this video subscribe and i shall see you
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in the next one toodaloo take care bye
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[Music]
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i'm gonna go find me some ketchup
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