Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 3-4 lbs. Yukon Gold potatoes- peeled and cut into very thin 1/8-inch-thick slices (use a mandolin)
- 1/2-3/4 cup Duck fat – melted
- Sea Salt and Fresh Ground Pepper – to taste
- Vegetable oil – for frying
- Chives – sliced very thin
Directions
- Preheat oven to 300°F. Line a square baking pan (8-10 inches) with parchment paper, allowing 2 inches of overhang on all sides. Prep and cut the potatoes and set aside.
- Add potatoes and duck fat in a bowl. Season with Salt and Pepper and toss it all until well coated.
- Now, place a single layer of potatoes in a prepared pan. Top with a second layer of potatoes, covering any gaps in the first layer. Repeat layers with remaining potatoes until out of potatoes. Drizzle any remaining duck fat over the top.
- Place a square piece of parchment paper directly onto the surface of the potatoes. Completely cover the pan tightly with foil and bake in the oven until potatoes are tender (roughly 1.5-2 hrs).
- Once they are fork tender, remove from the oven. Take the foil off, leaving the parchment sheet on the potatoes. Allow the potatoes to cool down for an hour.
- Place another square pan on top of potatoes and weigh it down with weights or heavy canned goods letting it cool to room temp. Place into the fridge overnight with the weighted pan on top.
- The next day, remove the weighted pan and the parchment sheet on top. Using a paring knife, run it around the edges of the pan to loosen the potato block. Once loose, invert onto a cutting board.
- Remove and discard the bottom parchment paper from the potato block. Depending upon how wide you want the strips, cut into 6-8 equal strips (about 1-inch wide).
- Cut each strip crosswise into two equal pieces and then using a sharp paring knife, carefully split each piece in half. Set all the potato pieces aside.
- Transfer potato pieces to a baking sheet lined with parchment paper and freeze until solid. Use them immediately or wrap in plastic wrap, foil and then into a ziplock freezer bag.
- While potatoes are freezing, heat 2-3 inches of oil in a large pot over medium-high heat until you reach 375°F. Working in batches, fry frozen potato pieces (turning occasionally) until golden brown and crispy. Each batch should cook for about 6-8 minutes.
- Once cooked (using a spider or slotted spoon), transfer potato pieces to a paper towel lined sheet pan. Immediately season with Sea salt. Garnish with fresh Chives. Serve immediately and enjoy!
