Poppy O’Toole uses chorizo fat to evolve the internet’s favorite potato

Poppy O'Toole, the culinary mind behind Poppy Cooks, has refined a modern viral classic: the 15 Hour Potato. Based on the traditional French Potato Pavé, this technique transforms the humble Maris Piper potato into a structural masterpiece. The process relies on thin lamination, slow fat-confit cooking, and a critical heavy-press phase that fuses hundreds of starch layers into a singular, dense block. By introducing Chorizo fat into the foundation, the dish gains a smoky, ruby-hued depth that elevates it from a side dish to a gastronomical event.

Tools and Infusion Materials

To execute this recipe, you will need a Mandolin (with safety guard), a two-pound loaf tin, parchment paper, and baking beans for weighing. The ingredient list focuses on high-fat ratios: 1.5kg of potatoes, 150g of Ghee, and the rendered fat from cubed Chorizo. If you are seeking plant-based alternatives, O'Toole suggests using the fatty layer of Coconut Cream or vegetable suet to achieve the necessary saturation.

Precision Layering and Setting

1. Render the Fat: Cubed Chorizo must be started in a cold pan, gradually increasing heat to extract the maximum amount of paprika-spiced oil. Strain this into your Ghee.
2. The Mandolin Technique: Slice potatoes into paper-thin translucent rounds. Keep your hand flat—like feeding a horse—to avoid injury. Store slices in water to prevent oxidation.
3. Lamination: Coat every sliver in the fat-ghee mixture. Layer them one by one into a lined tin, ensuring even distribution to avoid air pockets.
4. The Slow Cook: Bake at 130