100 GOURMET TRAVELLER
Triple-cooked duck-fat potatoes
SERVES 6-8 // PREP TIME 10 MINS // COOK 1 HR 40 MINS (PLUS CHILLING, COOLING)“The best way to get a nice crunchy crust on potatoes is
to get the moisture out of them,” says Stanton. “Drying
potatoes the night before cooking starts to build the crust,
and the third cooking time is where the fun comes in. It takes
patience, but it’s easy to do. You can’t rush the good things
in life.” Start this recipe a day ahead to dry the potatoes.16 Dutch cream potatoes,
(about 2.5kg), halved
or quartered if large
100 gm fine salt
800 gm duck fat1 Place potatoes in a medium-
large saucepan, cover with cold
water (about 4 litres), add salt,
then bring to the boil and cook
until very tender (45 minutes).
Drain and allow to steam dry.
Transfer to a tray lined with
paper towels, and refrigerate
uncovered for 24 hours to
dry out.
2 Divide duck fat between two
large frying pans and heat to
130°C. Add potatoes and cook,
turning and moving potatoes
around occasionally with tongs,
until evenly light golden brown
(25-35 minutes). Carefully
remove potatoes and place
on a tray lined with paper
towels. Leave to cool and
set (1 hour). Reserve duck fat.
3 Transfer all the duck fat to
one pan and heat to 160°C.
Fry potatoes in two batches,
moving potatoes around
occasionally, until deep golden
brown (8-10 minutes). Drain on
paper towels, season to taste
and serve.➤p 102
Honey-ginger
carrots