What do you get when you combine Poppy Cook’s viral 15-hour potatoes and Taylor Swift’s RED album… “I’m Feeling 22” potatoes. Absolutely decadent and delicious.
This dish was the most challenging of all the ones I made for the Era’s party. Do not be stubborn and refuse to “buy a mandolin because single-use kitchen devices are dumb.” You will waste hours attempting to make this 3 times unsuccessfully. If you are going to make this, buy the damn Mandolin.
Repeat after me: Buy the Damn Mandolin.
Just do it.
The main difference between Poppy Cook’s 15-hour potatoes and my “I’m Feeling 22” potatoes are:
- 22 layers of potatoes
- Garlic and rosemary butter VS beef drippings
- Plated with Creme Fraiche and chopped chives
This is a Taylor Swift era’s dinner! The original was extra, and I needed it to be just an eensy-weensy bit more extra.
With that being said, here is the recipe!
Tips located below the recipe.
“I’m Feeling 22” Layers of Potatoes
Prep time: A lot
Cook time: 20 mins
Ingredients
- 3.5 lbs Russet potatoes
- 1 tbsp Rosemary, finely minced
- 5 Garlic cloves, finely minced
- 1 cup Butter, salted
- 1-2 quarts vegetable oil
- 8 oz Creme Fraiche
- a bunch of Chives, chopped
Part 1:
Peel all potatoes. Line a bread pan or a 13”x 9” casserole dish. Preheat oven to 275F.
Melt butter in a medium pan over low; toss in rosemary and garlic. Make sure the butter does not burn. After 15 minutes, turn off the heat.
Using a mandolin (trust me), slice all potatoes very thin. Put all potatoes thins in a clean bowl.
Pour infused butter into the potato bowl. Mix potatoes and butter thoroughly.
Layer potato thins one by one with the edges overlapping a bit. Do this 22 times over.
Cover the top of the pan with parchment and bake for 2.5-3 hours.
After you pull the potatoes out, compress the potatoes with cans or dried beans and place potatoes in the fridge for 12 hours or overnight to set.
Part 2:
Heat a pot of oil to 375F.
While the oil is heating, pull out the potatoes. Flip them upside down onto a cutting board. Gently tap the casserole dish onto a cutting board until the potatoes release. Remove the parchment paper.
Cut the potatoes into 1-inch cubes.
Fry potatoes until golden brown and crispy on all sides. This should take 1-2 minutes.
Let the potatoes cool on a paper towel line plate.
Serve on a plate with a smear of creme fraiche and topped with chives.
Tips
Q: How to kick ass at this recipe so it doesn’t kick your ass?
A: Buy a mandolin. Make it a double recipe (You can freeze the potato cubes).
Q: How can I cook these to be crispy?
A: Make sure your frying pot isn’t too large. On the night of the party, I used my largest stockpot to fry the potatoes. My pot was too large and I struggled with the oil temperature holding over the course of frying up a very large batch of these.
Q: What size of cube should be cut?
A: The smaller the better! I made two different size of potato chunks. 1x2x1 and 1x2x3ish (in inches.) Both were very tasty! but the smaller one cooked faster and was about the right size for a small plate.