- 2 lbs russet potatoes
- 3 cups (720ml) duck fat
- Kosher salt to taste
- Duck fat, for searing
- Flaky salt to season
Prep
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Ingredients
Directions
- Preheat oven to 300°F (150°C)
- Spray an 8 inch baking pan with cooking spray, then line all sides of the pan with parchment paper. Allow 2 inches of overhang on all sides.
- Peel the potatoes. Using a mandolin, slice potatoes lengthwise to about ⅛ inch thick.
- In a large mixing bowl, combine potatoes, duck fat, and kosher salt. Mix well by hand to ensure the potatoes are evenly coated.
- Begin placing potatoes into the bottom of the pan. Be sure to place them in as uniformly as possible with little to no gaps. Brush the layer of potatoes with duck fat. Repeat this process one layer at a time until the pan has been filled.
- Cut an 8-inch square of parchment paper and press it directly into the top of the potatoes. Fold excess parchment paper from the sides onto the middle of the pan.
- Cover the pan tightly with aluminum foil, then bake for 2-3 hours. Use a toothpick or cake tester to check for doneness.
- Remove the pan from the oven, then remove the foil. Place a separate 8-inch baking pan on top of the potatoes, and weigh down the potatoes using cans or other heavy items.
- Place in the refrigerator and allow to cool overnight for at least 8 hours.
- Remove the weight and top sheet of parchment paper, then using an offset spatula, loosen the pave by running the spatula along the sides.
- Trim the potatoes on all sides to get a square then equally dive into 8 pieces. Refrigerate pieces on a parchment lined baking sheet for 20-30 minutes.
- Heat a saute pan over medium high heat and sear for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer to a paper towel-lined baking tray and season with flaky salt.
