Ghee

The Architecture of the Fifteen-Hour Spud 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 Pav
, 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