Quality Chop House Confit Potatoes

Ingredients

• 4 large Potatoes (peeled and sliced 1‑2 mm thin)
• 120 g Duck Fat (melted; can be found in the specialty foods aisle or butcher)
• 1 tsp Sea Salt (fine grain)
• 250 ml Light Olive Oil (for frying; medium‑high smoke point)
• 2 tbsp Dijon Mustard (smooth)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp White Wine Vinegar
• 2 tbsp Extra Light Olive Oil (for whisking into dressing)

Instructions

1. Slice Potatoes

   Peel the potatoes and slice them as thinly as possible (1‑2 mm) using a mandolin. Keep the slices in a bowl of cold water while you work to prevent browning.

   Time: PT15M

2. Melt Duck Fat

   Place the duck fat in a saucepan over low heat and melt gently, stirring occasionally.

   Time: PT5M

3. Coat Potato Slices

   Drain and thoroughly dry the potato slices. Transfer them to a large mixing bowl, sprinkle with sea salt, drizzle the melted duck fat over them, and toss until every slice is lightly coated.

   Time: PT5M

4. Prepare Baking Tins

   Line two identical baking tins with parchment paper, ensuring the paper hangs over the edges for easy removal later.

   Time: PT5M

5. Layer the Potatoes

   Arrange the coated potato slices in a single, overlapping layer inside each tin, pushing the slices toward the edges. Cover the top with another sheet of parchment.

   Time: PT5M

6. Bake and Press

   Place a second empty tin on top of each lined tin, then set the cast‑iron press (or a heavy skillet) on top as a weight. Bake in a low oven (120°C) for 3 hours until the potatoes are completely dehydrated but not browned.

   Time: PT3H

   Temperature: 120°C

7. Refrigerate Overnight

   Allow the baked layers to cool, then keep the press in place and transfer the tins to the refrigerator. Let them sit overnight so the layers compact into a firm cake.

   Time: PT0M

8. Trim and Even the Cake

   The next day, lift the parchment paper and gently remove the compacted potato cake from the tin. Trim the sides to create a uniform rectangle and smooth the edges with a knife.

   Time: PT10M

9. Cut Into Chips

   Cut the cake into strips of your desired width, then halve each strip again to create bite‑size chips.

   Time: PT10M

10. Heat Oil for Frying

    Add light olive oil to a large skillet and heat over medium‑high until it reaches about 180°C (350°F).

    Time: PT5M

    Temperature: 180°C

11. Fry the Chips

    Working in batches of three, gently place the chips in the hot oil, keeping them apart. Fry for 2‑3 minutes until they turn a golden‑brown, crisp color.

    Time: PT10M

    Temperature: 180°C

12. Drain and Season

    Remove the chips with tongs, place on paper towels to drain excess oil, and sprinkle lightly with additional sea salt if desired.

    Time: PT5M

13. Prepare Mustard Dressing

    In a small bowl whisk together Dijon mustard, lemon juice, and white wine vinegar. Slowly drizzle in extra light olive oil while whisking until the dressing emulsifies.

    Time: PT5M

14. Serve

    Arrange the hot chips on a serving platter and drizzle with the mustard dressing, or serve the dressing on the side for dipping.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Duck Fat: Clarified butter (ghee), Olive oil (less flavor)
• Instead of Sea Salt: Kosher salt (use 1½ tsp)
• Instead of Light Olive Oil: Canola oil, Peanut oil
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Lemon Juice: Lime juice
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Extra Light Olive Oil: Vegetable oil

Equipment Needed

• Mandolin Slicer
• Mixing Bowl
• Saucepan
• Baking Tin
• Parchment Paper
• Cast Iron Press (or heavy skillet)
• Frying Skillet
• Tongs
• Whisk
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Slice potatoes uniformly (1‑2 mm) using a mandolin.
• Press and refrigerate the baked potato layers overnight to achieve a compact cake.
• Fry chips in hot oil without overcrowding to ensure crispness.

Chef Tips from the Video

• Rinse sliced potatoes in cold water and dry thoroughly to remove excess starch, which helps achieve extra crispness.
• Use high‑quality duck fat for authentic flavor; if unavailable, clarified butter is the next best option.
• For an extra tangy dressing, add a pinch of smoked paprika or a dash of honey.

Troubleshooting

Storage

Refrigerator: Store cooked chips in an airtight container for up to 2 days; re‑crisp in a hot oven.

Freezer: Freeze uncooked pressed potato cake (wrapped tightly) for up to 1 month; thaw before slicing and frying.

Room temperature: Do not store at room temperature; chips become soggy.

Make-Ahead Tips

• Press and refrigerate the potato cake a day ahead; it will slice cleanly.
• Prepare the mustard dressing up to 24 hours in advance and store refrigerated.

Frequently Asked Questions