Potato Confit
16h+
17h+
6
These potatoes are luxurious and a real treat if you have the time, the ultimate chip!
It's simple and can be prepared several days in advance.
If you can't find King Edward potatoes, find a variety with low starch content. Something good for chipping.
Duck fat can be replaced with beef or pork fat. Avoid goose fat, as it can give a slight burnt taste to the potatoes. You can also use clarified butter to make a vegetarian version!
Ingredients
King Edward Potato
2kgDuck Fat
200gVegetable Oil
to fryDressing Mustard
to tasteFlaky Salt
to tasteSalt
20g
Equipment
Mandoline
Loaf Pan
Parchment Paper
Aluminum Foil
Potato Confit
Shaun Searley
Slice 2kg of peeled king Edward potatoes on a mandolin
Place the sliced potatoes in a large bowl and add 20g of salt
Add 200g of duck fat. Mix to combine
Brush a loaf tin with oil and cover with parchment paper. Place the sliced potatoes one by one in the tin
Preheat the oven to 160°C
Cover the potato with the parchment paper and with aluminum foil
Bake for 3h until the potato is fully cooked
Remove the aluminum foil when the potato is completely soft. Place a second tin on top and add a heavy weight. Chill for 12h until set
Remove the potato from the loaf tin and discard the parchment paper
Cut the potato into 3cm x 3cm rectangular pieces
Preheat vegetable oil to 180°C to submerge the potato pieces. Fry until golden and crispy. Avoid overloading the pan to prevent the pieces from touching each other
Transfer to a bowl
Drizzle mustard dressing and season with flaky salt to taste
Serve. The confit potatoes are ready
Enjoy!
King Edward Potato
2kgDuck Fat
200gVegetable Oil
to fryDressing Mustard
to tasteFlaky Salt
to tasteSalt
20g
Equipment
Mandoline
Loaf Pan
Parchment Paper
Aluminum Foil