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Remove the rosemary and chiles from the garlic confit and transfer the garlic and the rendered fat to a food processor. Pulse until smooth and creamy. Set aside.
Step 3: Slice the potatoes
Peel the potatoes to remove the skins. Then, using a mandolin, thinly slice the potatoes.
Editor’s Tip: We’re going for paper-thin slices. Use cut-resistant safety gloves to protect your precious hands and fingers.
Step 4: Coat with the garlic confit paste
Next, gently toss the potato slices with the garlic confit paste in a large bowl until evenly coated.
Step 5: Layer upon layer
Line a loaf pan with parchment, leaving a few inches hanging over the edges on the long sides of the pan. Grease the pan with additional ghee, duck fat or beef tallow (or even wagyu tallow), then layer in the potato slices, overlapping slightly and compressing them as you work. Keep layering until you’re about 1/2-inch from the top of the pan.
Step 6: Weigh, bake and chill
Preheat oven to 300°. Fold the extra parchment over the top of the potatoes, then bake for three hours or until tender. Remove and adjust the parchment to ensure the potatoes are completely covered, and then fill the baking pan to the top with pie weights. Transfer the baked potato “loaf” to the fridge and chill for at least eight hours.
Editor’s Tip: Waiting is the hardest part. Don’t be tempted to pull the potatoes too early. Compressing and chilling the potatoes is key to ensure the spuds hold their shape and don’t fall apart while slicing and cooking. If you have a lot of patience, you can even let the potatoes chill for up to 24 hours, making these a great make-ahead side dish too.
Step 7: Slice into cubes
Carefully unmold the potato loaf from the pan onto a cutting board. Then, using a sharp knife, cut the loaf into 1-inch cubes.
Step 8: Fry in batches
Preheat a deep fryer to 375°. Then, working in batches of three or four potatoes at a time, fry until golden and crispy, about two or three minutes. (If you’re a newbie to frying, don’t miss our guide for deep-frying with confidence.)
Editor’s Tip: We found keeping the cut potato cubes in the refrigerator in between frying batches helped the potatoes hold their shape best since it kept the fat between the potato layers nice and solid until they were ready to hit the deep fryer.
Step 9: Serve and enjoy
Remove the potatoes to a paper towel-lined baking tray to drain, sprinkle with flaky sea salt (a special type of salt that makes all the difference), and then serve warm. Enjoy!
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