Directions
- 1Preheat the oven to 130C.
- 2Use a mandolin to slice the potatoes as thin as possible.
- 3Add the potatoes to a mixing bowl with the duck fat and a big pinch of sea salt. Mix well to combine.
- 4Line a loaf tin with baking paper and evenly arrange the potatoes into the tin.
- 5Cover with another piece of baking paper, pressing down so the paper sticks to the potatoes, and bake in the oven for 2 hours and 30 minutes.
- 6Allow the potatoes to cool for 20 minutes.
- 7Leave them in the fridge for at least 6 - 8 hours or up to overnight.
- 8Slice the slab into chips about 2 - 3 cm wide.
- 9Heat the oil in a medium sized pan. Get it super hot, around 180C if you have a thermometer.
- 10Carefully place the potato stacks in the oil and fry for around 3 - 5 minutes or until they are golden and crisp.
- 11Strain them from the oil and gently toss in the MasterFoods Garlic Salt Blend.
- 12Transfer to a serving plate and grate some fresh parmesan on top and enjoy!
Ingredients
- 4 large white potatoes, peeled
- 0.33 cup duck fat
- 750 ml neutral oil, for frying
- 1 pinch MasterFoods Garlic Salt Blend
- 1 Parmesan
Equipment
mandolinmixing bowlloaf tinbaking paperrectangle containermedium sized pan
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