Confit Potatoes Pavé
These decadent scalloped potatoes are layered and cooked slowly in duck fat until tender then deep fried to crispy perfection
Equipment
- Food processor or mandolin for slicing - or just use a sharp knife
- chopping board
- 1.3 litre rectangular terrine or 900g / 2 lb loaf tin
- Aluminium foil
- Baking parchment
- Mixing bowl
- Large oven tray
Ingredients
- 800 g potatoes floury
- 80 g duck fat
- 1 teaspoon cooking salt
- 1 teaspoon flaked sea salt
- ½ tsp pepper
- oil for deep frying
Instructions
- Peel and finely slice the potatoes in a food processor or use a knife or mandolin.
- Melt the duck fat in a saucepan or in the microwave and place in a mixing bowl with the potatoes,salt and pepper. Mix well
- Line the terrine with baking parchment and layer the potatoes evenly. Cover the tin with foil and place on an oven tray.
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and bake for 1 hour and 20 minutes. Check with a skewer that the potatoes are tender.
- Leave to cool, then use some heavy items such as tins to flatten the potatoes. Place in the fridge overnight to firm up.
- When you are ready to fry the potatoes unwrap from the parchment and cut into 8 slices.
- Preheat the deep fat fryer to 180 C / 350 F / 160 FAN / Gas 4 and fry the confit potatoes pavé in batches for about 4 minutes until crisp and golden.
- Serve immediately scattered with the sea salt.
Nutrition
Calories: 239kcalCarbohydrates: 0.2gProtein: 0.03gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 20mgSodium: 1163mgPotassium: 4mgFiber: 0.1gSugar: 0.003gVitamin A: 1IUCalcium: 2mgIron: 0.04mg
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