"I'm Feelin' 22" layers of Potatoes

A spin on Poppy Cooks Viral recipe

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: 

1. 22 layers of potatoes 

2. Garlic and rosemary butter VS beef drippings 

3. 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.

Mandolining, layering and plating the "Im Feelin' 22" layers of potatoes

“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

1. Part 1:

   1. Peel all potatoes. Line a bread pan or a 13”x 9” casserole dish. Preheat oven to 275F. 

   2. 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. 

   3. Using a mandolin (trust me), slice all potatoes very thin. Put all potatoes thins in a clean bowl.

   4. Pour infused butter into the potato bowl. Mix potatoes and butter thoroughly. 

   5. Layer potato thins one by one with the edges overlapping a bit. Do this 22 times over. 

   6. Cover the top of the pan with parchment and bake for 2.5-3 hours.

   7. 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.

2. Part 2: 

   1. Heat a pot of oil to 375F. 

   2. 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. 

   3. Cut the potatoes into 1-inch cubes. 

   4. Fry potatoes until golden brown and crispy on all sides. This should take 1-2 minutes. 

   5. Let the potatoes cool on a paper towel line plate. 

   6. 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.