Directions
- 1Coat the potato slices with about 12 tablespoons of clarified butter, using four potato slices per layer.
- 2Layer potato slices in a loaf pan, seasoning each layer with salt and brushing with clarified butter.
- 3Bake at 300°F for 2 hours until the skewer comes out clean.
- 4Put on a second loaf pan on top of the cooked potatoes and press.
- 5Chill under weight overnight so the gelatinized starch sets and retrogrades.
- 6Slice into rectangles with clean edges.
- 7Deep-fry until each piece is golden and crispy, yet creamy inside.
- 8Season with kosher salt.
- 9Serve with a dollop of creme fresh and chives.
Ingredients
- russet potatoes, thinly sliced
- 12 tablespoon clarified butter
- kosher salt
- creme fresh
- chives
Equipment
loaf panskewer
Tips
- Slice potatoes uniformly thin for even texture and clean layers.
- Clarified butter ensures richness without sogginess.
- Chilling under weight solidifies the structure, making slicing precise and deep frying effective.
- The contrast between golden crunch and creamy center is what makes this dish exceptional.
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