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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