potato confit
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Serves: 8
 
It is good to pick up a cheap mandolin with a 1mm setting as this will cut the potatoes easy and all at the same size
Ingredients
  • 1kg Potatoes (i like Dutch creams or Sebago)
  • 200g Duck fat
  • 200g Clarified butter
  • 70g Garlic finely chopped
  • 30g Rosemary or parsley finely chopped
  • Sea salt & pepper
Instructions
  1. Peel potatoes
  2. melt clarified butter and duck fat together and add in garlic and herbs, slightly fry, remove from heat
  3. Grease a baking dish, slice potatoes thinly and start to layer the baking dish, be careful not to overlap the potatoes too much
  4. drizzle the butter mixture over the potatoes, and re layer again with thinly sliced potatoes
  5. repeat the process until the desired level is reached
  6. bake at 180 degrees covered with foil for 45 minutes, remove foil and continue cooking for a further 15 minutes until the top is golden brown
Recipe by A Melbourne Food Blog at https://www.gdaychef.com.au/blog/potato-confit/