A recipe for potato mille-feuille

Possibly the most impossibly delicious potatoes ever created

- Potato mille feuille

This dish is one of the first things I ever helped make as a professional restaurant cook. My understanding is they are a creation of Shawn Searley’s, the head chef of the London restaurant The Quality Chop House. And once they went on the menu at Portland Restaurant in 2015 (the restaurant at which I worked that had the same owners as QCH), I started seeing them pop up all over the place. It’s a simple recipe but takes a bit of time.

It is worth it. Here is what you need to do…

1kg floury potatoes
120g duck fat
oil for deep frying
salt

Method
Peel the potatoes and slice thinly on a mandolin. Place these in a bowl with the duck fat and season generously with salt. Pack this uniformly into a greaseproof paper lined baking tray or roasting tin making sure the potatoes sit around 2 inches deep. Place another sheet of greaseproof on top. Cook for around 3 hours at 120°C until cooked through. When cooked, place in a fridge topped with another tray or plates with something heavy weighting them down. Chill until fully cold, preferably overnight but at least 6 hours.

Portion into 1 inch by 3 inch slices and deep fry at 180 degrees C until golden and hot through.