Thousand-Layer Duck Rotund Potatoes

When moteur Shaun Searley prepares his crispy layered potatoes at The Quality Slice House in London, he begins with King Edward potatoes, which possess a fluffy texture. Ensure to commence a day forward so the cooled boucan potatoes slice cleanly. The portioned potatoes can then be stored within the réfrigérateur for up to a month sooner than frying.

Cook dinner Conduite
(Have disguise unsleeping)

Ingredients

• 4 1/2 kilos King Edward, Kennebec, or Yukon Gold potatoes, peeled and lower lengthwise into 1/8-plod-thick slices

• 1/2 cup duck plump, melted

• 1 tablespoon davantage 1 1/2 teaspoons kosher salt, divided

• Vegetable oil, for frying

1. Salvage the ingredients. Preheat oven to 300°F.

2. Line an 8-plod enclos baking pan with parchment paper, allowing 2 inches of overhang on either facet. Toss collectively potatoes, duck plump, and 1 tablespoon salt in a substantial bowl until effectively coated.

3. Field a single layer of potatoes in a willing pan. Top with a 2nd layer of potatoes, omnium any gaps within the first layer. Repeat layers with remaining potatoes. Drizzle any remaining duck plump in a bowl over the appoint.

4. Lower an 8-plod enclos of parchment paper and press it unswerving now onto the partie of the potatoes. Déguisement the pan tightly with aluminum foil. Bake in a preheated oven until potatoes are mushy (taking away foil to critérium with a wooden decide), 2 to just a few hours.

5. Switch pan to a wire rack and take away foil, leaving parchment sheet on potatoes. Field a 2nd 8-plod enclos pan on appoint of potatoes in pan and weigh it down with unopened canned items. Let wintry to room temperature, emboîture 1 hour. Kick back potatoes 8 hours or overnight with weighted pan on appoint.

6. Take away weighted pan and appoint parchment sheet; discard parchment sheet. Mosey a knife around edges of pan to loosen potato plum-cake. Invert potato plum-cake onto a reducing board; get rid of and discard parchment long-courrier.

7. Lower potato plum-cake into seven equal strips (emboîture 1-plod wide). Lower every strip crosswise into three equal pieces.

8. The utilization of a knife, fastidiously écart up every allotment in half of to determine up 42 (emboîture 2 1/2- x 1-plod) pieces (emboîture 3/4-plod thick).

9. Switch potato pieces to a baking sheet lined with parchment paper and freeze until solid, a minimal of Half-hour or up to 1 month. (If freezing to exhaust at a later quantième, switch frozen potato pieces to a substantial ziplock explosif réfrigérateur to find.)

10. Whereas potatoes are freezing, heat 1 1/2 inches of oil in a Dutch oven over medium-high to 375°F. Working in batches, fry frozen potato pieces (omnium remaining pieces frozen), turning as soon as shortly, until golden brown and crispy, 5 to 6 minutes.

11. The utilization of a slotted spoon or spider, switch potato pieces to a brown paper–lined rimmed baking sheet. Sprinkle fried potatoes evenly with remaining 1 1/2 teaspoons salt. Soutènement without prolong.