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Our confit potatoes have become legendary! They are the only dish we haven’t once taken off the menu since their happy conception in spring 2013. We’d just opened the restaurant and needed to find something to serve with the chops. Shaun was adamant that QCH didn’t need chips – next thing you know we’d have squeezy ketchup on the tables – but we obviously needed something indulgent, and probably potato-based. We started making layered potatoes and after much trial and error, and refrying leftovers, Shaun landed on these crispy golden nuggets.
Potato, duck fat, salt
In a large non-stick frying pan (25cm diameter) heat roughly half a centimetre of vegetable oil over a medium to high heat. Once the oil is just at the point of smoking, begin carefully placing the potatoes into the pan ensuring a gap of 2-3cm between each. Leave undisturbed for two and a half minutes before carefully turning using a thin palette knife. Fry for another two and a half minutes before following this method until all sides are a deep golden brown.
Our confit potatoes can be frozen.