Fifteen Hour Potatoes

5 large Yukon Gold potatoes

1/2 C butter

Salt

Maldon Salt for finishing

3 to 4 C peanut oil

Preheat oven to 250 F. Peel the potatoes and then slice thinly using a mandolin. Place the slices in a large bowl. Melt the butter in a saucepan, and bring to a light boil, scooping off the white milk solids as it bubbles until the butter is clarified. Pour the clarified butter over the potato slices and then add about 1 teaspoon of salt. With your hand or a spoon, mix well until all the potato slices are coated in the butter. Line a loaf pan with parchment paper and press it into the square bottom making sure it goes up all four sides of the pan and out the top. Layer your potato slices into the pan, making sure even the corners are filled so the potato slices end up in a very even layer. Place a piece of parchment paper on top of the loaf pan full of potatoes and press the potatoes down. Place the pan in the oven and bake at 250F for 3 hours or until a knife goes through easily. Remove the potatoes from the oven and using heavy objects like large cans, weigh down the cooked potatoes. Place the pan with the weights on it in the refrigerator for at least 12 hours.

Remove the pan from the refrigerator and remove the potatoes from the pan. Peel off the parchment paper and discard. Slice the potato loaf into 8 1 inch slices, trying to keep them as perfectly rectangle as possible. In a deep bottom skillet heat the peanut oil to 350 degrees F. Place four of the potato rectangles into the hot oil frying on each side until they are very crispy, about 5 minutes per side.