Confit Garlic Butter 15-Hour Potatoes

Poppy O’Toole’s viral 15-hour potatoes are taken to the next level with rich confit garlic butter. This show-stopping potato masterpiece is the ultimate labour of love — and well worth every minute. Layers upon layers of finely sliced Maris Pipers are bathed in silky confit garlic butter, pressed overnight, and fried to golden perfection. The result? Crisp, caramelised edges giving way to soft, buttery layers that practically melt in your mouth.

Infused with the richness of slow-cooked garlic, fragrant rosemary, and a gentle heat from dried chillies, these 15-hour potatoes are nothing short of extraordinary. Whether you’re serving them as the star of your festive feast or as the side that steals the show, this dish is pure potato heaven — indulgent, comforting, and utterly unforgettable.
Cooking Time
900
Portions
6

Ingredients

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  • g Butter, cubed (or 220g ghee instead)
  •   Garlic Bulbs, cloves separated and peeled
  •   Rosemary Sprigs
  •   Dried Red Chillies
  • g Maris Piper or Yukon Gold potatoes, peeled
  •   Neutral oil
  •   Salt and Black Pepper
  •   Flaky Salt, to serve

  • 1

    Step 1

    First, you need to make some clarified butter (or get some ghee – it’s the same thing, and means you can skip this step). Pop your cubes of butter in a rectangular, microwaveable storage dish. Melt the butter in short bursts, then place the dish in the fridge for the clarified butter to set hard. Once set, make a hole in the corner and pour out the buttermilk beneath – use this to marinate chicken or make pancakes.
  • 2

    Step 2

    Heat the oven to 140°C/120°C fan/275°F/Gas 1.
  • 3

    Step 3

    Pop the garlic cloves, clarified butter, rosemary and chillies in an ovenproof dish. Bake them for 1½ hours. Check the garlic to make sure it’s not burning and give it a stir from time to time. If it starts cooking too fast, turn the oven down. Once the cloves are golden and soft, remove the rosemary and chilli and, using a stick blender, mush up the garlic until smooth. Set aside – but don’t let it set, keep it warm-ish.
  • 4

    Step 4

    Using a mandoline, thinly slice your potatoes so that they’re almost see-through. Tip them into a large bowl, then mix them really well with your blended garlic-and-butter situation, and season with salt and pepper.
  • 5

    Step 5

    Line a 900g loaf tin with baking parchment and layer the spud slices one by one, overlapping them neatly to build a loaf. Place a sheet of baking parchment on top and bake the loaf for 3 hours, until cooked through.
  • 6

    Step 6

    Add some weight on top of the cooked, covered loaf. Transfer it all to the fridge for 12 hours to set, then turn out the loaf. Trim off each end to straighten, and cut the loaf into 2.5cm slices (you’ll get about 6 or 7 slices altogether).
  • 7

    Step 7

    Pour your oil into a deep-fat fryer or a heavy-based saucepan (don’t let it come more than halfway up the inside of the pan). Place the pan over a high heat and get the oil to 190°C/375°F on a cooking thermometer. Fry the potato slices in batches for 1–3 minutes or until golden. Drain each batch on kitchen paper while you fry the remainder. Sprinkle with flaky salt and serve

Ingredients

  • 250 g Butter, cubed (or 220g ghee instead)
  • 3 Garlic Bulbs, cloves separated and peeled
  • 2 Rosemary Sprigs
  • 3 Dried Red Chillies
  • 1500 g Maris Piper or Yukon Gold potatoes, peeled
  • Neutral oil
  • Salt and Black Pepper
  • Flaky Salt, to serve