Thousand-Layer Duck Plump Potatoes

When chef Shaun Searley prepares his crispy layered potatoes at The Quality Prick House in London, he begins with King Edward potatoes, which dangle a fluffy texture. Produce particular to begin a day forward so the cooled confit potatoes slash cleanly. The portioned potatoes can then be saved in the freezer for as much as a month sooner than frying.

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Elements

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

• 1/2 cup duck elephantine, melted

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

• Vegetable oil, for frying

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

2. Line an 8-ride sq. baking pan with parchment paper, permitting 2 inches of overhang on all facets. Toss together potatoes, duck elephantine, and 1 tablespoon salt in a dapper bowl until well coated.

3. Area a single layer of potatoes in a ready pan. Top with a 2d layer of potatoes, covering any gaps in the important thing layer. Repeat layers with final potatoes. Drizzle any final duck elephantine in a bowl over the head.

4. Lower an 8-ride sq. of parchment paper and press it straight onto the ground of the potatoes. Quilt the pan tightly with aluminum foil. Bake in a preheated oven until potatoes are soft (taking away foil to take a look at with a wooden pick), 2 to three hours.

5. Switch pan to a wire rack and get rid of foil, leaving parchment sheet on potatoes. Area a 2d 8-ride sq. pan on high of potatoes in pan and weigh it down with unopened canned items. Let chilly to room temperature, about 1 hour. Relax potatoes 8 hours or overnight with weighted pan on high.

6. Get rid of weighted pan and high parchment sheet; discard parchment sheet. Speed a knife around edges of pan to loosen potato cake. Invert potato cake onto a cutting board; get rid of and discard parchment liner.

7. Lower potato cake into seven equal strips (about 1-ride broad). Lower each and each strip crosswise into three equal objects.

8. Utilizing a knife, fastidiously cleave up each and each portion in half of to offer 42 (about 2 1/2- x 1-ride) objects (about 3/4-ride thick).

9. Switch potato objects to a baking sheet lined with parchment paper and freeze until real, not lower than Half-hour or as much as 1 month. (If freezing to make exercise of at a later date, switch frozen potato objects to a dapper ziplock plastic freezer procure.)

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 objects (preserving final objects frozen), turning as soon as shortly, until golden brown and crispy, 5 to 6 minutes.

11. Utilizing a slotted spoon or spider, switch potato objects to a brown paper–lined rimmed baking sheet. Sprinkle fried potatoes evenly with final 1 1/2 teaspoons salt. Support directly.