Name: Salt and vinegar 15 hour potato bites
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4-6
Ingredients: 1 kg sebago potatoes, peeled; 100 gm duck fat, melted; 1 tsp each onion powder and garlic powder; ½ tsp ground paprika; 2 tsp cornflour; Vegetable oil, for frying; 1 tbsp balsamic vinegar; Crème fraîche, Avruga caviar and micro fennel, to serve (optional)

Salt and vinegar 15 hour potato bites

These trendy taters are best started a day in advance, but the crispy deliciousness as a result is well worth the wait.

Salt and vinegar 15-hour potatoes with creme fraiche and caviar in pink bowl.

Serves 4-6

Prep

30M

Cook

Total

1H 30M

Skip to Recipe

Named for the time they take to set in the fridge, these 15 hour potato bites have become a social media sensation. Here, we dial up the flavour of these potato layered cubes with a splash of vinegar and an optional topping of crème fraîche and caviar. Begin this 15 hour potato recipe a day ahead.

Ingredients

1 kg sebago potatoes, peeled

100 gm duck fat, melted

1 tsp each onion powder and garlic powder

½ tsp ground paprika

2 tsp cornflour

Vegetable oil, for frying

1 tbsp balsamic vinegar

Crème fraîche, Avruga caviar and micro fennel, to serve (optional)

Method

Preheat oven to 180°C fan-forced. Line a 7cm-deep, 25cm x 10cm loaf tin with baking paper, extending 5cm over sides.

Using a mandolin, thinly slice potatoes 3mm thick. Add to a large bowl with duck fat, spices, 1 tsp sea salt flakes and cornflour; toss to coat. Layer potatoes in the loaf tin, slightly overlapping in
a single layer, filling in any gaps. Continue this process with remaining mixture, ensuring top layer is level. Fold the overhanging baking paper in and bake until potato is tender when pierced with a small knife (45-50 minutes). Remove from oven and allow to cool for 30 minutes. Place cans on top to weigh down and chill overnight or until mixture is firm and set.

When ready to serve, invert tin onto a cutting board. Use a sharp knife to trim edges to make even. Cut into 5cm squares or desired portions.

Heat 3cm vegetable oil in a large frying pan. In batches, shallow-fry potato portions, turning frequently, until golden (10-12 minutes). Transfer to a tray, season to taste and keep warm.

When ready to serve, drizzle potato with a little vinegar. Top with crème fraîche, Avruga caviar and micro fennel, if using.