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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. After these went on the menu at Portland Restaurant 8 years ago in 2015, 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…
4 large floury potatoes
200g duck fat
oil for deep frying
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 along with an identical roasting tin so the potatoes are weighted down fully. Cook for around an hour at 170 degrees C until cooked through. When cooked, place in a fridge with something heavy weighting the top tray 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.