Ingredients

Method

for the Hasselback:
• 10 large potatoes, unpeeled
• 1x 330 g tub Woolworths free-range duck fat
• Maldon salt, to taste
for the potato stacks:
• 10 large potatoes
• 1 x 330 g tub Woolworths free-range duck fat
• Maldon salt, to taste
• Fresh bay leaves (or sage, thyme or rosemary), torn
for the deep-fried potatoes
• 10 large potatoes
• 3-4 cups vegetable oil (sunflower or canola)
• Salt, to taste
Ingredients aren't specified.

Method

Ingredients

For the Hasselback: prep time 15 min

1. Preheat the oven to 180ºC
2. Using the handles two wooden spoons as a way of ensuring you don't cut the potato all the way through, place a potato so it is resting between the handles and slice very thinly. Repeat with all the potatoes.
3. Drizzle each Hasselback with 1-2 t of melted duck fat. Sprinkle with salt and roast in the oven for 1 hour or until golden brown and tender.

For the potato stacks:

1. Preheat the oven to 180ºC
2. Peel the potatoes, then slice very thinly with a mandoline.
3. Place the potatoes in low stacks on a sheet pan lined with baking paper. Drizzle liberally with duck fat, sprinkle with salt and bay leaves and roast in the oven until soft, about 20 minutes, keeping an eye that they don’t burn.

For the deep-fried
1. Peel the potatoes and place in a large pot of salted water and bring to the boil. Parboil until just tender.
2. Drain the water, place them back in the dried pot and shake them about to roughen up the edges.
3. Fill a large, clean and dry pot with the sunflower oil. Place over a medium-high heat.
4. Fry the roughened in the hot oil for 15-20 minutes or until deeply tender and golden brown. Drain, using a slotted spoon and sprinkle with salt. Serve immediately.

Cook’s note: To save time, you could slice your potatoes for your stacks the day before and leave them covered in water in the fridge overnight, ready to be popped in the oven the next day.

Find more potato recipes here.