The 15 Hour Potato with Confit Garlic
Layered, pressed potatoes cooked in goose fat with slow-roasted confit garlic, then chilled and deep-fried until golden and crisp.
Ingredients
- 1 whole bulb of garlic (if not using ready-made confit garlic)
- 200g melted goose fat (or use the same amount of butter confit garlic)
- 1 tbsp smoked sea salt
- 1.5kg Maris Piper or Yukon Gold potatoes
- 1 litre vegetable oil, for deep frying
Instructions
- Preheat the oven to 180°C/400°F/gas mark 6.
- Cut the top off the garlic bulb and wrap it in foil with a splash of oil and a pinch of salt. Roast in the oven for 25 minutes.
- Turn the oven down to 130°C/300°F/gas mark 2.
- Peel and thinly slice the potatoes (a mandolin is best for speed and consistency).
- Crush the roasted garlic and add it to the potatoes.
- Melt the goose fat and mix it with the smoked sea salt and sliced potatoes.
- Line a loaf tin and layer the potato slices one by one.
- Place parchment on top and bake for 3 hours, or until tender.
- Once cooked, weigh the top down so the potatoes are compressed, then chill in the fridge for 12 hours to set.
- Once set, cut into chunks or chip shapes and deep-fry at 190°C until golden.
- Sprinkle with more salt and serve with anything you fancy - it’s good enough on its own!