My brother introduced us to 1000-Layer Duck Fat Potatoes and it became a top priority for us to try. While it’s time consuming to make, trust me when I say, the finished product is well worth the investment. Be sure to start the day before you plan to serve this dish so the cooled confited potatoes slice properly. I love that this dish only has four ingredients. Some of the most fantastic dishes don’t require a million ingredients and this is one of those recipes.
1000-Layer Duck Fat Potatoes is originally featured in Food and Wine from chef Shaun Searley from The Quality Chop House in London. He prepares these crispy potatoes with King Edward potatoes, which have a fluffy texture, but you can also use Kennebec or Yukon Gold potatoes as well. These crazy delicious sliced potatoes taste like layers of potato chips on the outside, salty and crispy and little pillows of heaven on the inside.
The most efficient way to slice these potatoes is by using the most dangerous tool in your kitchen — the mandolin. Anytime my husband uses this tool, we end up in the Emergency Room with him getting stitches. Pampered Chef recently released a new Rapid Prep Mandolin that has great safety features. And, it can cut potatoes or other veggies in a variety of shapes without cutting your fingers off. It’s more expensive than what you will probably find on Amazon, but if it saves you one trip to the Emergency Room, then it’s well worth the price.
Since this recipe takes some significant prep time, I would recommend you make a large batch. You can store the portioned potatoes in the freezer for up to a month before frying.
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1000-Layer Duck Fat Potatoes
Course: Side DishesCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes1000-Layer Duck Fat Potatoes takes thinly sliced Yukon gold potatoes, layers them and fries them in duck fat. Decadent is an understatement!
Ingredients
4 1/2 lbs. 4 1/2 King Edward, Kennebec, or Yukon Gold potatoes, peeled and cut lengthwise into 1/8-inch slices
1/2 cup 1/2 duck fat, melted
1 tbsp 1 kosher salt, plus 1 1/2 tsp, divided
Vegetable oil, for frying
Directions
- Preheat oven to 300°F. Line an 8-inch square baking pan with parchment paper, allowing 2 inches of overhang on all sides. Toss together the sliced potatoes, duck fat, and 1 tablespoon salt in a large bowl until well coated. Place a single layer of potatoes in prepared pan. Top with a second layer of potatoes, covering any gaps in first layer. Repeat layers with remaining potatoes. Drizzle any remaining duck fat in bowl over top. Cut an 8-inch square of parchment paper, and press directly onto surface of potatoes. Cover pan tightly with aluminum foil. Bake in preheated oven until potatoes are tender, about 2 hours. Use a wooden toothpick to test the softness of the potatoes.
- Transfer pan to a wire rack, and remove foil, leaving parchment sheet on potatoes. Set a second 8-inch square pan on top of potatoes in pan, and weigh it down with unopened canned goods. Let cool to room temperature, about 1 hour. Chill potatoes 8 hours or overnight with weighted pan on top.
- The next day, remove weighted pan and top parchment sheet. Run a knife around edges of pan to loosen potato cake. Invert potato cake onto a cutting board; remove and discard the bottom parchment paper. Cut potato cake into 7 equal strips (about 1 inch wide). Cut each strip crosswise into 3 equal pieces. Using a knife, carefully split each piece in half to form 42 (about 2 1/2- x 1-inch) pieces (about 3/4 inch thick). Transfer potato pieces to a baking sheet lined with parchment paper, and freeze until solid, at least 30 minutes or up to 1 month. (If freezing to use at a later date, transfer frozen potato pieces to a large ziplock plastic freezer bag.)
- While 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 (keeping remaining pieces frozen), turning occasionally, until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, transfer potato pieces to a paper towel–lined rimmed baking sheet. Sprinkle fried potatoes evenly with remaining 1 1/2 teaspoons salt and serve immediately.
Inspired by Food & Wine
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