We've tried several TikTok-famous recipes in our Test Kitchen, and many of them have been fantastic. Remember Dirty Martini Pasta and Chippy Boys? But this potato recipe may take the top spot as our favorite viral recipe. TikTok creator @poppycooks first introduced use to the recipe. Our take on 15-Hour Potatoes are cooked low and slow in beef tallow before being fried until golden brown. Serve them with our spicy horseradish dip, or try topping the potato cubes with creme fraiche and caviar.
What Are 15-Hour Potatoes?
15-Hour Potatoes are made with thin layers of sliced russet potatoes that are slowly cooked in beef tallow. Once out of the oven, the potatoes are chilled overnight before being sliced into cubes and fried. The finished potato recipe is crispy and golden on the outside and tender and fluffy on the inside.
Ingredients
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3 pounds russet potatoes, peeled
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3 tablespoons cider vinegar
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1/2 cup beef tallow or rendered duck fat, melted
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2 teaspoons kosher salt, plus more for serving
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Peanut oil, for frying
Horseradish Sour Cream
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1/2 cup sour cream
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1 tablespoon prepared horseradish
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1 teaspoon snipped fresh chives
Directions
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Line a 9x5-inch loaf pan with parchment paper, allowing edges to extend beyond the sides of the pan.
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Peel and slice the potatoes lengthwise using a mandoline, to 1/16-inch. Place in a extra-large bowl; cover potatoes with water. Add the cider vinegar. Gently stir and let stand for 30 minutes. Drain well and pat very dry. Preheat oven to 250°F.
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Return potato to the same bowl. Add beef tallow, and salt. Gently toss to coat.
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Arrange slices layer by layer, filling gaps in the previous layers as you go. Cut a piece of parchment to fit over the top of the potato layers.
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Bake 3 hours or until fork tender.
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Remove top parchment paper, cover potatoes with plastic wrap. Place a second loaf pan of the same size on top of the potatoes. Weight with several cans of food. Chill in the refrigerator 12 hours.
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Remove weights. Lift potatoes form pan using the edges of the parchment. Cut the stack of potatoes into 32, 1-inch pieces.
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In a deep, heavy saucepan, heat 1 1/2-inch of oil to 375°F. Fry 6 to 8 potato pieces at a time until golden brown and crisp, 3 to 4 minutes. Sprinkle with additional salt. Serve with Horseradish Sour Cream.
Horseradish Sour Cream
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In a small bowl, whisk together sour cream, horseradish, and chives.
Nutrition Facts (per serving)
| 82 | Calories |
| 4g | Fat |
| 9g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 81.5 | |
| % Daily Value * | |
| Total Fat 4.4g | 6% |
| Saturated Fat 2g | 10% |
| Cholesterol 5.6mg | 2% |
| Sodium 87.8mg | 4% |
| Total Carbohydrate 9.4g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0.6g | |
| Protein 1.2g | 2% |
| Vitamin D 0mcg | 0% |
| Vitamin C 3.7mg | 4% |
| Calcium 11.7mg | 1% |
| Iron 0.5mg | 3% |
| Potassium 240.7mg | 5% |
| Fatty acids, total trans 0g | |
| Vitamin D 0.9IU | |
| Alanine 0g | |
| Arginine 0.1g | |
| Ash 0.8g | |
| Aspartic acid 0.3g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 9.7mg | |
| Copper, Cu 0mg | |
| Cystine 0g | |
| Energy 342.1kJ | |
| Fluoride, F 19.2mcg | |
| Folate, total 11.6mcg | |
| Glutamic acid 0.2g | |
| Glycine 0g | |
| Histidine 0g | |
| Isoleucine 0g | |
| Leucine 0.1g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 13.3mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.6mg | |
| Phosphorus, P 33.2mg | |
| Pantothenic acid 0.2mg | |
| Phenylalanine 0g | |
| Phytosterols 0.9mg | |
| Proline 0g | |
| Retinol 4.3mcg | |
| Selenium, Se 0.4mcg | |
| Serine 0g | |
| Starch 7.4g | |
| Theobromine 0mg | |
| Threonine 0g | |
| Vitamin E (alpha-tocopherol) 0.2mg | |
| Tryptophan 0g | |
| Tyrosine 0g | |
| Valine 0.1g | |
| Vitamin A, IU 21.7IU | |
| Vitamin A, RAE 4.9mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 1mcg | |
| Water 36g | |
| Zinc, Zn 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
