(light upbeat music) - Greetings, my beautiful lovelies. It's Emmy. How are you? It's so good to see you. And welcome back. Today, I'm going to be
making another recipe that requires a long period of time. I'm going to be making 15-hour potatoes. Many of you beautiful lovelies got in touch with me via social media and requested this one. The TikTok recipe I'm
going to be following comes from @poppycooks, and I will put a link
down below to the original if you're interested. So what's involved in 15-hour potatoes? Well, we're gonna take
Yukon gold potatoes; we're gonna slice them up; we're going to toss them in
some melted duck fat and salt; and then we're gonna layer
them into a loaf pan; bake it; press it; cool it for twelve
hours; cut it into cubes; and then we're going to deep fry it. Now number one, I wanna know,
is this recipe worth it? I did a 100-hour brownie recipe -- in case you missed it, I'll
put the link down below. And it required a hundred
hours to make these brownies. I'll let you find out if
it was worth it or not. As with these recipes, there's a lot of preparation involved. So let me catch you up
to what I've done so far. The first thing we're
gonna do is take five medium-size Yukon gold potatoes. These potatoes contain
a little less starch than say a russet potato. They're a little bit waxier
and it looks more similar to what poppycooks uses in their video. So we're going to peel them, wash them, and then slice them very thinly. And you can do this with a knife, but I opted to use this tool here -- and this is called a mandoline. It is very sharp and hence
can be quite dangerous. So make sure you use the included guard if you use a mandoline. Next, we're gonna take some duck fat -- I tried to find a local source for this, but I couldn't find any -- so I ended up ordering some
online and it comes in a tin. This was about $15 and it is
a beautiful fat to cook in. It's monounsaturated and
it is traditionally used in French cookery, paired with
potatoes because it yields such crisp, beautiful potatoes. So we're going to take about
a quarter cup of duck fat and place that into a large bowl. And if your duck fat
is a little bit solid, warm that up just for a few
seconds in the microwave because we want it to be nice and liquid. Add your sliced potatoes, and then we're gonna add about
one teaspoon of kosher salt. If you're using regular table salt, use about half as much because
kosher salt has bigger flakes and it tends to be less
salty than table salt. And then give everything a good toss. We want to make sure every
single slice of potato is coated with the duck fat. Next, we're gonna take a loaf pan and you're gonna line
it with parchment paper. Then we're going to
carefully layer our slices of duck fat-coated potatoes
inside our loaf pan and fill it all in,
pressing it, compressing it, and making sure that we've got duck fat in every single layer. So what we're doing here
is we're laminating: we're making layers and layers of potato, and in-between we've got the duck fat. It's kind of similar to, or
analogous to, a croissant. So a croissant has layers of pastry and in between we've got butter and that's what gives us
that beautiful flakiness. We're going to take some
more parchment paper and cover the top, and
then we're gonna place it into a preheated 120 degrees Celsius or 250 degree Fahrenheit oven
and bake it for three hours or until a knife pierces
through the middle very easily. Once the potatoes have finished baking, I took another loaf pan,
stacked that right on top, and then I weighted it with some jars. Now we're gonna take this whole thing and place it in the refrigerator
and chill it for 12 hours. So that was the bulk of 15 hours. We had a three hour baking time. We have a 12 hour cooling time, and now we're gonna spend
a few minutes deep frying our duck fat-soaked potato slices. In a small sauce pan, I've
got about an inch and a half of peanut oil and I'm gonna go ahead and start preheating this. So we want to get this to
190 degrees centigrade. Here is my little rig. Let's go ahead and unmold
this and cut our spuds. Since it's in parchment,
it should unmold easily. I always say that and
then I jinx myself, right? Yeah. We need to unstick that. It should come right out. Okay, good. (chuckles) Alrighty. There are our potatoes. So this technique poppycooks calls -- of cooking something in
a fat for some time -- is called confit. And from my understanding, it's also, it means a food preservation. So you would have duck
confit, like a leg of duck, you would poach it in the duck fat. Then you would allow it to sit in its fat. The fat would cool and
coagulate, but also seal it from any kind of pathogens or moisture. And when you needed some
meet, you just extricate it out of the fat and then reseal it. And it would be a great,
simple way to preserve meat. Brilliant, right? Other examples of using
fat for food preservation would be paraffin on top of jellies, wax on the outside of cheese. Okay. Back to this. And I'm just gonna cut this into cubes. That's what the potato looks like. See all those slices? Potato tower. These probably measure
two inches by one inches. It should be noted that I'm
using peanut oil here -- peanut oil has a really
high smoking point -- so it's good for frying
at high temperatures. 376. Gonna just lower my potato in there. (oil crackling) It's frying! Wowzers. It's a good idea not to
overfill your vessel. Oh, it's sticking. I don't want you to stick. So give him a little scoonch
so they don't stick too badly. Ooh! That is lookin' gorgeous. Gorgeous! Oh my gosh. These are so gorgeous. (light festive music) Alrighty, my beautiful lovelies. And here we are. The 15-hour potatoes completed
and they look beautiful. They smell marvelous. It smells like French fries in here and they didn't fall apart, which I was a little bit
worried that that might happen, but they didn't. They crisped up beautifully. And now I can't wait to taste them! So right after these came out of the oil, I sprinkled them with
some more kosher salt. Alrighty, let's go ahead and finally give one of these a taste. Itadakimasu! (potatoes crunching) Mhmm. Mm. This is essentially a very long process to make a very crispy tater tot. They're so crispy, they're
almost on the edge of becoming a potato chip. They're beautifully seasoned. You've got that great taste of potato. Salt is very important here. And then you've got that lovely crunch. They're not so crunchy that
they become a potato chip, but almost. But there's a nice kind of
bite and texture to them that's similar to hash browns
when you have hash browns and you get those crispy edges. (potato crunching) Mhmm. I just need a little bit of
ketchup to dip these into. Delicious. I'm trying to see if I can
detect any duck fat flavor, any of that richness. And I don't necessarily. I taste lots of delicious potato and think maybe that has
to do with the fact that we deep fried these
afterwards, but regardless, these are scrumdiddlyumptious. Lovely texture, lovely flavor. Are they worth 15 hours? If you've got some time on your hands and you want to try a little experiment and you happen to have
some duck fat, yeah. Definitely have it a go. It's actually not that much work. The bulk of the time in
this recipe is passive. They're just resting in the refrigerator. But if you're watching
this and suddenly now you have a craving for fried potatoes, I would say, go to your freezer,
grab the frozen tater tots, if you have them and deep fry them, rather than putting them on
a sheet pan and baking them. deep fry them. And deep fry them to a
really dark golden color and then sprinkle them with
salt, grab some ketchup and, (potato crunching) Mhmm. Do that. Alrighty, my beautiful lovelies. Thanks so much for joining me. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media,
like this video, subscribe. And I shall see you in the next one. Toodaloo, take care. Bye! (light festive music) I'm gonna go find me some ketchup.
