15-Hour Potatoes with Sour Cream & Chive Dipping Sauce
Level: Intermediate
Servings: 4
Total Time: 15 hours 35 minutes (includes chilling)
Active Prep Time: 30 minutes
Ingredients
Sour Cream and Chive Dip
- 1 cup sour cream
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper to taste
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and very thinly sliced with a mandoline
- 8 ounces beef tallow or clarified butter, melted
- 1 tablespoon kosher salt
- Nonstick spray for the pan
- 1 quart vegetable oil for frying
Special tools required: a mandoline slicer and a deep-frying thermometer
Instructions
1. Preheat your oven to 250F.
2. For the dip: Combine sour cream, chives, onion powder, salt, and pepper; refrigerate until ready to serve.
3. For the potatoes: Toss the sliced potatoes with the warm melted tallow or clarified butter and salt until evenly coated.
4. Line a loaf pan with two overlapping pieces of parchment paper and spray them with nonstick spray. Neatly layer the potatoes in the pan, laying them flat and continuing until near the top.
5. Cover the stack with another piece of parchment and bake until knife-tender, about 3 hours. Place another loaf pan on top of the potatoes, add heavy cans or weights to compress, and refrigerate for 12 hours or overnight.
6. When ready to fry, heat vegetable oil in a large Dutch oven to 375F.
7. Remove the compressed potato stack from the loaf pan and slice it crosswise into 6 sections.
8. Fry the potato slices in batches, turning once halfway, until golden brown, about 35 minutes.
9. Remove from oil, immediately sprinkle with salt, and serve with the chilled sour cream and chive dip.
