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Dry-Ingredient Substitutes for Baking

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New Baking Substitutes

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Dry-Ingredient Substitutes for Baking

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Baking Soda Substitutes

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Baking Powder Substitutes

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Flour Substitutes

Fourth.

Cake Flour Substitutes

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Self-Rising Flour Substitute

Sixth.

Dry-Ingredient Substitutes for Baking

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Baking Soda Substitutes

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Flour Substitutes

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Cake Flour Substitutes

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My favorite foods to cook are my back pocket recipes. You know the ones—the quick pasta dish you eat once (or twice) a week, the omelet you could cook with your eyes closed. These panko chicken tenders deserve to join the club. They’re super simple. Kids and adults love them. And they’re so versatile; serve them alongside french fries or a salad.

What makes bread crumbs stick to chicken?

Crispy chicken is often relegated to restaurant fare for one reason: It can be tricky to keep those bread crumbs on, and thus getting the full crunch experience. The trick to breading chicken at home? First, start with dry chicken; pat the cutlets dry with paper towels if necessary. Then, coat the chicken with eggs before dredging with the crumbs. This protein-rich coating forms a kind of gel that helps the crumbs adhere.

Ingredients for Panko Chicken Tenders

• Panko: Panko are Japanese-style bread crumbs made from steamed, crustless bread. Panko are flaky and fluffy. They absorb less oil than classic bread crumbs, resulting in lighter, crispier fried foods.
• Egg: As explained above, coating the chicken with egg encourages the bread crumbs to stick to (and stay on) the chicken during cooking.
• Chicken tenders: Chicken tenders (also known as chicken cutlets) are pre-sliced boneless chicken breasts. The thinness of the cut is key; you want the chicken to cook through in the time it takes for the breadcrumbs to crisp and brown. Too-thick chicken cuts (like whole breasts) will be raw inside when the crumbs are done. If you can’t find tenders at the store, you may slice boneless chicken breasts yourself.

Panko Chicken Tenders Recipe

This quick and easy dinner recipe comes to us courtesy of Taste of Home staffer Maggie Knoebel. It yields four servings; scale up if needed.

Ingredients

• 3/4 cup panko bread crumbs
• 2 large eggs
• 1 tablespoon prepared mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken tenderloins

Directions

Step 1: Toast the panko crumbs

In a small skillet, heat the panko over medium heat. Stir consistently, so no crumbs scorch. Toast until the panko is golden brown and crisp, about three minutes. Remove from the pan and set aside to cool completely.

Step 2: Stir together the egg binder

Preheat the oven to 400°F, and spray a baking sheet with cooking spray. Set aside.

In a shallow bowl, whisk together eggs and mustard. You’ll be dipping the chicken into this bowl, so choose one that’s wide enough to fit the biggest pieces.

Step 3: Season the panko

In another shallow bowl, toss the toasted and cooled panko with seasonings.

Test Kitchen Tip: Using warm panko crumbs will spoil the adhesion of the crumbs to the chicken, yielding less-crispy tenders.

Step 4: Dredge the chicken

Set up your dipping station: first the chicken, then the egg bowl and finally the panko bowl. One tender at a time, dip the chicken in the egg mixture, flipping it over to coat. Then dredge through the crumb mix. Place on the prepared baking sheet.

Repeat with the remaining chicken strips, being careful not to crowd the chicken strips on the pan. If the chicken pieces are touching, the crumb coating will not brown and crisp! Use a second baking sheet if necessary.

Step 5: Bake

Bake the chicken until the crust is golden brown and the chicken is no longer pink inside, about 10 to 13 minutes.

Test Kitchen Tip: If the crumbs are getting too dark before the chicken cooks, tent the pan with foil. Remove for the final moments of cooking to allow the crumbs to crisp back up.

Recipe Variations

• Seasoned panko chicken: Add your favorite spices and dried herbs to the bread crumbs. Slant toward Indian flavorings with curry powder or garam masala. Make it Middle Eastern with ras el hanout. For Italian-style, try an herb mix. You truly can’t go wrong!
• Air-fryer chicken: Panko chicken is deliciously crisp in the air fryer. Follow the recipe through Step 4, then cook in an air fryer at 400° for seven to eight minutes.
• Gluten-free breaded chicken: While gluten-free panko may be available in some specialty stores, they’re not essential. Swap standard gluten-free bread crumbs, store-bought or homemade.

How to Store Panko Chicken Tenders

Store chicken tenders tightly sealed in an airtight container in the fridge for three or four days. The real trick is how to reheat them so the panko crust becomes crisp again. We suggest heating in the toaster oven or on a hot cast iron pan—the dry heat will refresh the breading.

How to Freeze Panko Chicken Tenders

Panko chicken tenders freeze well! Lay the tenders on a sheet pan and freeze until solid, then pop them into a resealable freezer bag. When ready to eat, remove as many as needed and thaw gently in the fridge.

You may also freeze uncooked tenders using the same method. Follow the recipe through Step 4, and then freeze the tenders on a sheet pan before transferring to a freezer bag; you’ll likely lose a few crumbs, but that’s OK. Thaw completely before baking.

Chicken tenders will keep up to six months in the freezer.

Panko Chicken Tenders Tips

What do you serve with panko chicken tenders?

With panko chicken tenders, the sky is the limit! Serve the crispy chicken with potatoes and your favorite vegetable side dish. Serve as a tasty protein on a big salad. Serve with fries and ketchup for a cafeteria throwback recipe. Serve with green beans and corn in the summer, and with polenta and braised broccoli rabe in winter. Eat hot chicken tenders on a hoagie roll with some tomato sauce and peppery arugula, or serve cold with ranch dressing and plenty of crispy iceberg.

How can you make sure the chicken tenders are crispy?

First, make sure to start with dry chicken before proceeding through the egg and bread crumb steps (3 and 4, above). Don’t skimp on the egg coating, and pat the bread crumbs on if needed to help them adhere. Use a large enough baking sheet (or two) that the tenders will not be crowded together during cooking (which can cause steam, the enemy of crisp!). Finally, be sure to let the oven completely preheat before baking.

What if I don’t have panko?

When it comes to crispy vs. crunchy tenders, you want to aim for a good crisp coating. You can use regular bread crumbs to achieve this, though they may be denser and crunchier.

Once the holiday season hits, cookies are top of mind. Decorated sugar cookies and easy peanut butter kisses always make the lists, but gingerbread cookies are often the true indicator that Christmas merriment has begun. Classic gingerbread cookies can be crunchy or soft, decorated or plain. But no matter your texture preference, every gingerbread recipe always includes molasses and a mixture of warm baking spices for great flavor.

If you’re looking for a delicious winter breakfast that mimics those seasonal flavors, look no further. This recipe for gingerbread overnight oats is the perfect way to enjoy dessert but as a hearty breakfast to fill you up on chilly winter days. (And if you haven’t tried this breakfast prep idea yet, these are some of our favorite overnight oats recipes.)

Key Ingredients in Gingerbread Overnight Oats

• Rolled oats: As the base of this recipe, rolled oats are the key ingredient for gingerbread overnight oats. Rolled oats or old-fashioned oats are larger and thicker, which are best for liquid absorption. It’s best to skip quick or instant oats for this recipe.
• Milk: Milk introduces liquid to the mixture. You can choose to use whole or 2% milk, or you can opt for a nondairy milk.
• Cinnamon, ginger and clove: This combination of spices is what brings out the flavor of these overnight oats. You can choose to increase or decrease the amount based on how strong you prefer the gingerbread flavor to be.
• Molasses: Molasses is a main ingredient for making gingerbread cookies, and it’s a highlight in this recipe as well. The thick syrup adds a robust flavor and a touch of sweetness to the overnight oats mixture. And besides, having a jar of it means you can make even more amazing molasses recipes.

Gingerbread Overnight Oats Recipe

This recipe makes two servings but can easily be doubled for extra servings.

Ingredients

• 1 cup rolled oats
• 4 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon clove
• 3/4 cup milk
• 4 tablespoons Greek yogurt
• 1 tablespoon molasses

Directions

Step 1: Mix the dry ingredients

In a small bowl, combine the oats, brown sugar, cinnamon, ginger and clove. Whisk to combine.

Step 2: Add the wet ingredients

Mix in the milk, Greek yogurt and molasses.

Step 3: Chill oats overnight

If you’d like individual servings, divide the mixture into small jars with lids. The mixture can also be kept in the bowl and covered with a lid. Let the oats sit overnight in the fridge or for at least four hours. Top with a drizzle of molasses and walnuts, if desired, before serving.

How to Store Gingerbread Overnight Oats

Overnight oats should be stored in the fridge. Because the mixture contains dairy, it should not be left out at room temperature for too long. Store the oats in airtight containers in the fridge for up to three days.

Tips for Making Gingerbread Overnight Oats

Can overnight oats be made dairy-free?

This recipe can be made by using regular milk, or you can swap it out for an even amount of almond milk or oat milk. The Greek yogurt can also be omitted to make these overnight oats entirely dairy-free.

Are gingerbread overnight oats healthy?

Overnight oats can be part of a balanced diet. The base of oats provides great fiber, and the addition of Greek yogurt makes these oats creamy and protein-rich. This recipe relies on brown sugar for sweetness, but that can be reduced or omitted if desired.

What else can I add to my gingerbread overnight oats?

This recipe provides a great base for flavorful gingerbread overnight oats. However, it is entirely customizable. Consider adding chia seeds or crushed pecans or walnuts to the mixture. If you’d prefer a sweeter batch of overnight oats, add additional brown sugar or swap the brown sugar for pure maple syrup (These are the best maple syrups you can buy). If you want to turn these overnight oats into dessert, serve them topped with whipped cream and crumbled pieces of gingerbread cookies—or a whole decorated gingerbread cookie for pretty presentation!

The most important part of Thanksgiving is the dessert, in my opinion. When you go through the effort of making a pumpkin pie from scratch, you want the finished product to be absolutely perfect. But kitchen mistakes happen, and you may find yourself asking, why did my pumpkin pie crack?

If this happens to you, it’s no big deal! Just like fixing a cracked cheesecake, hiding a cracked pumpkin pie is easy. And the best news: Preventing your pie from cracking in the first place is so simple. Our Test Kitchen’s pro bakers have all the tips.

Why did my pumpkin pie crack?

“Simply put, a crack in the center of a pumpkin pie means the pie spent too long in the oven,” says Mark Neufang in the Test Kitchen. When egg-rich pies bake for too long, the eggs coagulate, overcook and cause a fissure in the top of the pie.

Another reason your pie may crack, according to Mark, is if you cool it too quickly. Pumpkin pie should be cooled at room temperature on a wire rack. If you try to shorten the cooling process by stuffing the pie in the fridge, you can end up with a cracked pie. Have patience!

How to Prevent a Pumpkin Pie from Cracking

So how do you prevent your pie from scarring? There are a few steps to take so you never have to ask why your pumpkin pie is cracked again.

Don’t overbake

“It’s so tempting to leave the pumpkin pie in the oven until it looks completely set,” says Catherine Ward in the Test Kitchen. Resist that urge!

Instead, bake as directed. As the pie approaches the end of the bake time, “it should appear set around the sides and jiggly, almost like Jell-O, in the center,” says Mark. To test this, give the side of the pie dish a tap with a wooden spoon, much like you would a cheesecake.

It might seem counterintuitive to take out the pie when it doesn’t look completely done, but Catherine says that the wobble “should not scare bakers away from trusting the bake time on the recipe.”

Lower the oven rack

Another way to prevent cracking is to bake your pie on a lower rack, Catherine says. “Lowering the oven rack will prevent the top from cooking too quickly, browning and drying out,” she says. “All those things can lead to a crack.”

Check the oven temperature

Even if you bake the pie at the right temperature on the right rack, you may still have baking issues. If that’s the case, check that your oven’s temperature is accurate.

“I keep an oven thermometer in my oven at all times so there are no surprises,” says Catherine. You don’t want to put the pie in at 375°F and find that the oven is actually heating over 400°.

You can also recalibrate your oven’s temperature. This is a task you should tackle periodically, and it’s one of our Test Kitchen’s best holiday baking tips.

Cool slowly

To be extra cautious, Mark recommends leaving the pie in the oven, shutting it off and leaving the door ajar to let the pie cool more slowly. After 10 minutes, move the pie to a wire rack to cool completely.

How to Fix a Cracked Pumpkin Pie

Sometimes, despite your best efforts, your pumpkin pie will crack. Don’t fret for a second. The pie will still taste delicious! Then check out these pointers from former Taste of Home food stylist Shannon Norris.

• Whipped cream: Homemade whipped cream makes everything better. Shannon says, “place it in a piping bag with a star tip and it’ll look totally intentional.”
• Confectioners’ sugar: Dust the top of the pie with confectioners’ sugar. “You could even use a cookie cutter or stencil to make a festive design,” recommends Shannon.
• Cookie crumbles: “Crumble your favorite cookies, like shortbread or graham crackers, on top for a makeshift crumble topping,” says Shannon. Her favorite cookie to crush: these maple cookies from Trader Joe’s.
• Nuts: Sprinkle the top of the pie with toasted nuts or even candied pecans.
• Pie crust cutouts: An easy but impressive way to cover up any mistakes is with extra pie crust. “Use scraps of pie dough to cut out decorative shapes like leaves and pumpkins,” Shannon suggests. “Bake, then place on top of the pie.”
• Sugared cranberries: Pumpkin and cranberry are both quintessential fall ingredients. Pile sugared cranberries on top of a slightly imperfect pie for flair and flavor.

With the right techniques for avoiding a cracked pie and tips for covering it up if things go wrong, you’re ready to serve the best-ever pumpkin pie.

Costco shoppers know the warehouse is chock-full of bargains. Even though Costco has amazing deals on food, clothing and appliances, there are times you’ll want or need to return items. But what if you don’t have your receipt? Not to worry.

You may hold onto Costco receipts (especially for the occasional smiley face ), but not everyone does. It’s easy to lose receipts or throw them away by accident. I know I’ve done it.

Luckily, Costco has yet another member benefit for us. If you don’t have a Costco receipt, there’s a good chance you won’t need it for a return anyway.

What is the Costco return policy?

According to Costco’s website, “with few exceptions, Costco has a 100% satisfaction guarantee.” If members aren’t satisfied with a purchase, they can return it to any warehouse. Costco’s return policy is known to be incredibly generous, even accepting some returns years after the purchase date.

Can you make a Costco return without a receipt?

Yes, you can make many Costco returns without a receipt. It helps if you have the receipt or product packaging, but the receipt isn’t necessary. The chain tracks purchases on Costco membership accounts. So while you will need your membership card or number, you won’t need a receipt.

@investwithnat Get your money back from costco for items you didn’t like!! #costcoreturns #costcorecipt #budgettok #moneytok #returnpolicy ♬ Little Things – Tiqta

Gen-Z “finance bestie” Nat (@investwithnat) advises members to use this policy to return impulse buys or items you aren’t thrilled with. Don’t overdo it, though. Krazy Coupon Lady says she’s “heard of memberships getting canceled for too many returns.” And we wouldn’t be surprised as Costco has cracked down on other policies like membership card sharing.

Is there anything you can’t return to Costco?

There are some Costco items that you can’t return, as well as others that need to be returned within a specific timeframe. Tickets to “Live Performance Event Items” (yes, Costco sells tickets to concerts and sports events), gold bullion or gold bars and shop cards are all on the non-refundable list.

Electronics including televisions and other major appliances like refrigerators, freezers, microwaves and cooktops all need to be returned within 90 days.

For the most part, though, you can almost guarantee that if an item is Costco-bought, it will be returnable. If that doesn’t make it onto the list of why Costco memberships are worth it, I’m not sure what does.

McDonald’s never ceases to surprise us. Whether it be with celebrations of free fries, unconventional locations and even selling spaghetti at one of its restaurants, McD’s knows how to catch our attention.

Bring in the latest McDonald’s mystery: Why do some of its cup lids have rectangular buttons? I mean, the cup lids already have circular buttons. Is there a reason some McDonald’s cup lids have both while others don’t?

This isn’t the first time we’ve scratched our heads about a McDonald’s choice. Its McFlurry spoons, which will be phased out after nearly 30 years, famously sparked debates about the square handle. Now, people are puzzled by McDonald’s cup lids.

The Origin of This Mystery

This McDonald’s mystery was brought to light—and solved—in a viral TikTok. In a 10 second video that now has over 1.4 million likes, Michael Mckee shows viewers a McDonald’s cup lid with rectangular and round buttons. Then, Michael pushes down the circular buttons of the cup lid. When he pushes the rectangular buttons down, the circle button beside it immediately pops up with a “click” sound.

@mckeenike1121 All this time wasted not doing this on road trips to annoy my siblings🤦🏻‍♂️ #today #years #old #fyp ♬ original sound – Michael Mckee

Needless to say, the internet had a lot to say—and debate—about the buttons. I think we can all agree with one commenter who wrote, “that’s what those other tabs are for!?”

Why McDonald’s Cup Lids Have Rectangular Buttons

Each round button on a McDonald’s cup lid is labeled with an abbreviation so workers and customers know which drink is which. Here’s where the rectangular buttons come in: If a McDonald’s employee mistakenly presses the wrong circle button down indicating an incorrect drink order, they can easily change it.

Yup, that’s the McDonald’s secret! It’s a small detail, but it can prevent any confusion or need to remake drinks. That way, customers won’t drink McDonald’s Coke thinking its Dr Pepper or vice versa. Mix ups, be gone at the touch of a button! It’s that simple.

For the resolution of more McDonald’s mysteries, take a look at the truth behind popular McDonald’s rumors.

With Thanksgiving right around the corner, menu prep is in full swing. Beyond the roast turkey, is there anything more important at a Thanksgiving feast than the dessert? I think not!

If you can’t choose between pumpkin pie and pecan pie for your table, we have a genius solution: pumpkin pecan cobbler. Why choose one flavor when you can have both? This cozy dessert combines them so you can enjoy two favorites in every forkful.

What is a pumpkin pecan cobbler?

In the dessert family of cobblers, a pumpkin pecan cobbler brings a classic fall combination to a homey dessert. While peach cobbler tends to be what instantly comes to mind at the word “cobbler,” the dessert can be made with a variety of fruit fillings. (Or chicken, like this chicken cobbler recipe calls for!) Get ready for a creation that is so mouthwatering you’ll be asking for another slice in no time.

How to Make Pumpkin Pecan Cobbler

This recipe from creator Kiley O’Donnell is a soft and gooey addition to any fall potluck, Friendsgiving or holiday table. She describes the dessert as “literally fall in a dish,” so we’re sold.

@wellmadebykiley PUMPKIN PECAN GRANOLA COBBLER This pumpkin pecan granola cobbler seriously melts in your mouth 🍂 #Recipe Details: Ingredients: – 1 1/4 cup all purpose flour @Bob’s Red Mill – 2 tsp pumpkin pie spice – 2 tsp baking powder – 1/2 tsp salt – 3/4 cup granulated sugar or coconut sugar – 1/4 cup butter, melted – 1/2 cup pumpkin puree – 1/3 cup milk – 2 tsp vanilla extract Topping: – 1/2 cup granola of choice OR chopped pecans (I used @Purely Elizabeth cranberry pecan granola) – 1/2 cup granulated sugar – 1/2 cup brown sugar – 1 1/2 cups hot water Instructions: Preheat oven to 350F. Coat an 8” cast iron skillet, round pan, or 8×8” baking dish lightly with nonstick spray; set aside. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and sugar. In a separate medium bowl, whisk together the melted butter, pumpkin puree, milk, and vanilla until the mixture is smooth. Pour the wet ingredients into the dry, and use a spatula or wooden spoon to mix until just combined. The batter will be thick! Spread the batter into the prepared baking dish. Then make your topping. In a medium bowl, mix together the brown and granulated sugar. Then stir in the granola or pecans. Sprinkle the topping mixture on top of the batter. Pour the hot water all over the top of the topping and do NOT stir. Place the baking dish on a baking sheet. Bake at 350F for 50-55 minutes, or until golden and the center is set. Remove from the oven and allow to cool for 15-20 minutes before serving. Serve war, with a scoop of ice cream if desired. Enjoy! #pumpkin #pecan #granola #cobbler #pumpkincobbler #pumpkinrecipe #fall #baking #fallbaking #easy #easyrecipe #breakfast #dessert ♬ I’ve Been In Love – Jungle

Ingredients

• 1-1/4 cups all purpose flour
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 cup pumpkin puree
• 1/3 cup milk
• 1/4 cup melted butter
• 2 teaspoons vanilla extract

Topping:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1-1/2 cups hot water

Editor’s Tip: In a pinch, replace the pecans with granola. Kiley uses this Purely Elizabeth granola out of necessity, since she didn’t have pecans. However, Kiley calls the granola addition “the best decision ever,” which makes this swap tempting to try.

Directions

Step 1: Mix dry ingredients

First, whisk flour (Kiley uses Bob’s Red Mill), pumpkin pie spice, salt, sugar and baking powder in a large bowl.

Step 2: Mix wet ingredients

Then, whisk together the wet ingredients in another bowl: pumpkin puree, milk, melted butter and vanilla extract. Kiley suggests mixing the ingredients together “until the mixture is smooth.”

Step 3: Combine wet and dry ingredients

Combine the ingredients in a single large bowl and mix, preferably with a spatula or wooden spoon. Expect the batter to be pretty thick as you’re mixing. Take that batter and spread it into a prepared baking dish.

You can use an 8-inch cast-iron skillet, round pan or 8×8-inch baking dish. Just coat it with nonstick cooking spray.

Step 4: Mix topping and add to the batter

Now, it’s time for the topping. Start off by mixing the two sugars in a medium bowl before adding the pecans. Then, lightly sprinkle that topping mixture onto the top of the cobbler batter until it’s covered.

Step 5: Pour on hot water

Next, pour really hot water all over the top of the topping. This step is so important!

If you’re not sure how hot the water should be, try microwaving the water for 2 minutes like Kiley did. She emphasizes that you should not stir this mixture. Move the baking dish onto a baking sheet.

Step 6: Bake and serve

Once your oven is preheated to 350°F, bake the cobbler for 50 to 55 minutes. It’s not an exact science, so you’ll know this cobbler is done for sure once its center is golden and set. Remove your cobbler from the oven, then allow it to cool for a solid 15 to 20 minutes.

Serve with a scoop of vanilla ice cream. The dessert should be all gooey on the bottom, which means it will melt right in your mouth.

Users in Kiley’s Instagram comments couldn’t get enough of this dessert. “Unreal goodness,” one wrote. Another commented, “will just be over here dreaming of this…”, a sentiment I’m fully on board with!

I know…15 hours may seem like an unreasonable amount of time to wait for fried potatoes (if you have no patience, then these air-fryer potatoes are for you), so you’ll have to trust me when I say these heavenly golden potatoes are worth every single second, nay, millisecond it takes to prepare them.

To be honest, most of the “work” to prepare these 15-hour potatoes is done either in the oven or overnight in the refrigerator. This means all you’re really doing for 15 hours is daydreaming about crispy potatoes. Which, at least for me, is what I spend most of my day doing anyway.

So, let’s make our potato dreams a reality. Grab a bag of spuds, and let’s get cooking.

What is the 15-Hour Potato?

If you’ve spent any time on TikTok, you’ve likely seen these delectable potatoes (and these viral French onion soup potatoes) in your feed. Thinly sliced layers of potatoes are compressed into a pan and slowly baked in a bath of herby garlic confit before being chilled overnight, cut into cubes, and then fried to golden perfection. Drooling yet? I know I am!

How to Make the 15-Hour Potato

This recipe was originally shared by TikTok creator @poppycooks and will make two to four servings.

@poppycooks Episode 11 ✨ the gorgeous gorgeous garlic 15 hour potato ✨ 🥔❤️ #garlic #confitgarlic #15hourpotato ♬ Chopin Nocturne No. 2 Piano Mono – moshimo sound design

Ingredients

• 2 pounds Yukon gold potatoes (about 5 to 6 medium potatoes)
• 1-1/2 cups ghee, duck fat or beef tallow, melted
• 2 heads of garlic, cloves separated and peeled
• 2 springs of fresh rosemary
• 1 to 2 dried chiles (optional)

Directions

Step 1: Make the garlic confit

Preheat oven to 250°F. In a small oven-safe baking dish with a lid, combine your choice of fat, whole garlic cloves, rosemary and chiles (if using). If the garlic cloves are not fully submerged, add additional fat to completely cover the garlic. Cover and bake until cloves are lightly golden and very tender, about one hour.

Editor’s Tip: You can change the herbs used in the confit to any you enjoy. Fresh thyme, basil, sage or bay leaves are all wonderful options. If you don’t have whole dried chiles, a pinch of crushed red pepper flakes can also be used. To shave off a little time, opt for roasted garlic rather than confit.

Step 2: Puree until smooth

Remove the rosemary and chiles from the garlic confit and transfer the garlic and the rendered fat to a food processor. Pulse until smooth and creamy. Set aside.

Step 3: Slice the potatoes

Peel the potatoes to remove the skins. Then, using a mandolin, thinly slice the potatoes.

Editor’s Tip: We’re going for paper-thin slices. Use cut-resistant safety gloves to protect your precious hands and fingers.

Step 4: Coat with the garlic confit paste

Next, gently toss the potato slices with the garlic confit paste in a large bowl until evenly coated.

Step 5: Layer upon layer

Line a loaf pan with parchment, leaving a few inches hanging over the edges on the long sides of the pan. Grease the pan with additional ghee, duck fat or beef tallow (or even wagyu tallow), then layer in the potato slices, overlapping slightly and compressing them as you work. Keep layering until you’re about 1/2-inch from the top of the pan.

Step 6: Weigh, bake and chill

Preheat oven to 300°. Fold the extra parchment over the top of the potatoes, then bake for three hours or until tender. Remove and adjust the parchment to ensure the potatoes are completely covered, and then fill the baking pan to the top with pie weights. Transfer the baked potato “loaf” to the fridge and chill for at least eight hours.

Editor’s Tip: Waiting is the hardest part. Don’t be tempted to pull the potatoes too early. Compressing and chilling the potatoes is key to ensure the spuds hold their shape and don’t fall apart while slicing and cooking. If you have a lot of patience, you can even let the potatoes chill for up to 24 hours, making these a great make-ahead side dish too.

Step 7: Slice into cubes

Carefully unmold the potato loaf from the pan onto a cutting board. Then, using a sharp knife, cut the loaf into 1-inch cubes.

Step 8: Fry in batches

Preheat a deep fryer to 375°. Then, working in batches of three or four potatoes at a time, fry until golden and crispy, about two or three minutes. (If you’re a newbie to frying, don’t miss our guide for deep-frying with confidence.)

Editor’s Tip: We found keeping the cut potato cubes in the refrigerator in between frying batches helped the potatoes hold their shape best since it kept the fat between the potato layers nice and solid until they were ready to hit the deep fryer.

Step 9: Serve and enjoy

Remove the potatoes to a paper towel-lined baking tray to drain, sprinkle with flaky sea salt (a special type of salt that makes all the difference), and then serve warm. Enjoy!

Tips for Making the 15-Hour Potato

What can I use if I don’t have pie weights?

If you don’t have pie weights and are not interested in investing in a package, there are other ways to weigh down your layered potatoes as they bake. Just like when making pie crust, a few cups of dried beans or uncooked rice are both great affordable options.

What’s the best potato to use for 15-hour potatoes?

While some 15-hour potato recipes call for russet potatoes, we found that Yukon gold potatoes were the best type of potato for this recipe. They cooked up wonderfully crispy on the outside and creamy on the inside.

What can I use to slice the potatoes if I don’t have a mandolin slicer?

If you don’t own a mandolin, there are other kitchen tools that can also slice potatoes paper thin. A vegetable peeler or cheese plane are two affordable options that are likely already in your kitchen cupboards. Some food processors come with attachments for slicing vegetables very thin too. In a pinch, a very sharp knife can also work; your slices just may not be quite as thin.

Where can I buy duck fat or beef tallow?

While creator Poppy O’Toole uses duck fat and beef tallow in her recipes, she also says ghee or clarified butter can work for this recipe. We opted to test with ghee since it is typically more accessible than duck fat or beef tallow for most readers. However, duck fat and tallow do make some incredibly good potatoes, so if you want to track it down, check with your local butcher or at your nearest specialty foods store. Duck fat and beef tallow are both also available for purchase online.

What should I serve with 15-hour potatoes?

Serve 15-hour potatoes with a side of ketchup, ranch or any of your favorite dipping sauces. We also imagine these would make an over-the-top swap for fries in a classic poutine recipe. As a side dish, they’d also be delish with a whole roasted chicken or roast beef with gravy.