Pommes paolo

	waxy potatoes
400 grams	duck or goose fat
3 cloves	garlic
5 sprigs	thyme

First peel some waxy potatoes and slice them in thin slices on a mandolin. They need to be around 3 millimeters thin. Then place the slices in stacks on your cutting board and cut them with a round cutter. The cutter needs to be the same size as the bottom of metal cups we’re going to cook the slices in. Now submerge the slices in water and rinse them till the water is clear. We do this to remove any excess starch. Otherwise the slices might color to much when frying. Keep the trimmings for another recipe. Now season some boiling water with salt and blanch the potato slices for around a minute. Don’t over blanch them otherwise they will fall apart. They need to snap when bending the potato. Then spread them on a kitchen towel and let the slices cool down in your fridge. While that’s cooling down we can marinade the goose or duck fat. Pour 400 grams into a saucepan and add the garlic that are cut in half and the thyme. Now heat this up on a medium heat for 15 minutes. Then turn off the heat and let it cool down for 30 minutes. After that pass the fat through a fine sieve. Now add the cold potato slices to the fat and mix it so every slice is covered. Let it marinade for 5 minutes. Then stack the slices till they have the same height as the metal cups and press them well together so they stick to each other. Now place the stacks in the cups and repeat it with all the slices. Then fill the cups with the remaining fat and make sure the potato is covered. Let this set in your fridge. Now to finish the pommes paolo place the cups in a pan and add enough oil to submerge the cups halfway. Don’t add ttoomuch oil, when it heats up the oil expends, and it might overflow the cups. Heat the pan on a high heat to deep fry the pommes poalo. Refill the cups with some more hot goose or duck fat when necessary. Once the potato is golden brown gently turn the cups around while pressing the potato in the cup. Now place them upside down on a rack and remove the cups. Be careful, the cups are still very hot! Then remove the top disc and keep that as a snack for yourself. Now season them with some flaky salt and they’re ready to be served! It’s be to served them straight away, but otherwise you can deep fry them before service and heat them up at 180 degrees Celsius for a couple of minutes.

My 5 favorite potato recipes!