Crispy layered potatoes in goose fat
- 2kg Maris Piper potatoes
- 75g melted Salted butter
- 2 finely chopped garlic cloves
- 125ml Chicken stock
- 1 320g jar Goose fat
- Peel the potatoes and slice using a mandolin into thin even slices
- Combine the melted butter, garlic and chicken stock in a bowl.
- Take a 20cm square cake tin and use a pastry brush to lightly grease the bottom and sides of the tin.
- Line the bottom of the tin with potato slices overlapping them slightly so there's no gaps, then brush drizzle with the stock/butter mix and repeat until the tin is full.
- Cover tightly with tin foil and bake in a 180 degree oven for one hour, test with a skewer to check they're cooked all the way through.
- Leave to cool and then place a piece of cardboard on top of the foil and weigh down with some weights or tins for a few hours to ensure the potatoes are evenly compressed.
- Half an hour before you're ready to roast, cut into 12 and freeze for 30 minutes until semi-solid. Meanwhile spoon the goose fat into a baking tray and heat in a 200 degree oven until shimmering.
- Carefully slide the potatoes into the fat and baste, turning midway through cooking (and again if they need it) - being VERY careful at all times! They should take 30 mins in the oven but keep your eye on them so as not to overcook.