Layered Duck Fat Roasted Potatoes

Indulge in the exquisite delight of duck fat roasted potatoes, a culinary masterpiece that takes humble potatoes to a whole new level of flavor and texture. Thinly sliced potatoes are luxuriously coated with melted duck fat and a touch of kosher salt before being baked to tenderness. Layers of these luscious potato slices form a savory cake that's chilled to perfection, then cut into bite-sized pieces. These morsels are frozen, achieving a tantalizing crunch when fried in vegetable oil until golden and crispy. With the rich, savory taste of duck fat and the satisfying crunch of perfectly fried potatoes, this recipe promises a delectable gourmet experience that's worth savoring.

Ingredients:

4 1/2 pounds of King Edward, Kennebec, or Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick strips

1/2 cup of melted duck fat

1 tablespoon plus 1 1/2 teaspoons of kosher salt, divided

Vegetable oil, for frying

Instructions:

Preheat your oven to 300°F (150°C). Line an 8-inch square baking pan with parchment paper, ensuring a 2-inch overhang on all sides.

In a large bowl, coat the potato slices with the melted duck fat and 1 tablespoon of salt.

Arrange a single layer of the coated potatoes in the prepared pan. Place another layer of potatoes on top, covering any gaps from the first layer. Continue layering until all the potatoes are used. Drizzle any remaining duck fat from the bowl over the top layer.

Cut an 8-inch square piece of parchment paper and press it directly onto the surface of the potatoes. Cover the pan tightly with aluminum foil.

Bake the potatoes in the preheated oven for 2 to 3 hours, or until the potatoes are tender. You can test their doneness by inserting a wooden pick through the foil.

Once baked, transfer the pan to a wire rack and remove the foil, leaving the parchment sheet on top. Place another 8-inch square pan on the potatoes in the pan and use unopened canned goods to weigh it down. Allow the potatoes to cool to room temperature, which will take about 1 hour. Then, refrigerate the potatoes with the weighted pan on top for at least 8 hours or overnight.

Remove the weighted pan and the top parchment sheet. Loosen the potato cake by running a knife around the edges of the pan. Invert the potato cake onto a cutting board, remove and discard the parchment liner.

Cut the potato cake into seven equal strips, each about 1 inch wide. Then, cut each strip crosswise into three equal pieces. Carefully split each piece in half with a knife, creating approximately 42 pieces that are about 2 1/2 x 1 inches and 3/4-inch thick.

Place the potato pieces on a baking sheet lined with parchment paper and freeze them until solid. This will take at least 30 minutes, or you can freeze them for up to 1 month. If you're storing them for later use, transfer the frozen potato pieces to a large ziplock plastic freezer bag.

While the potatoes are freezing, heat about 1 1/2 inches of vegetable oil in a Dutch oven over medium-high heat until it reaches 375°F (190°C).

In batches, fry the frozen potato pieces, turning them occasionally, until they are golden brown and crispy. This should take around 5 to 6 minutes. Use a slotted spoon or spider to transfer the fried potato pieces to a rimmed baking sheet lined with brown paper.

Sprinkle the fried potatoes evenly with the remaining 1 1/2 teaspoons of salt.

Serve the crispy duck fat potato bites immediately and enjoy their deliciousness!

Note: Always be cautious when working with hot oil and frying.