- 400 g Nicola potatoes
- 60 g duck fat
- Sea salt and freshly ground white pepper, to taste
Preheat the oven to 190°C.
Peel the potatoes and slice into 2 mm discs using a mandolin or sharp knife.
Melt the duck fat and brush the sides and base of a 20 cm skillet with some of the melted fat. Carefully pack a layer of the potato discs in the bottom of the skillet, brush with melted duck fat and season.
Repeat with the remaining potato and brush the top layer with melted duck fat.
Place the skillet on top of the stove and heat up slowly while you press down on the potatoes with a strudy metal spatula for 5–10 minutes.
Cut a disc of baking paper to fit the top of the skillet, place it over the potatoes and place a weight on top of the baking paper. We used a cast-iron saucepan with a base of the same diameter as the top of the skillet.
Place the skillet in the oven and bake for 40 minutes, or until a skewer can be easily inserted into the centre and the sides are browned.
Remove the weight and baking paper and allow to stand for 5 minutes, then loosen the sides and bottom using a palette knife. Invert onto a serving plate and serve warm.