Ingredients (Serves 4-6)
- 1kg Kipfler potatoes
- 500ml Rich & Robust Extra Virgin Olive Oil (or rendered duck fat)
- 2 sprigs thyme (optional)
Peel the potatoes and cut into 1cm rounds. Warm Rich & Robust Extra Virgin Olive Oil (or fat) in a shallow tray to 70°C (oven) and add herb (if using) and then add the potatoes very carefully. Cook until a knife just goes into the potato with relative ease.
Remove tray from heat and allow potatoes to cool. (At this stage, the potatoes can be stored in an air tight container (refrigerated) with sheets of silicone paper between them (for up to 2 days).
When ready to use, heat a non-stick frying pan, add some of the Rich & Robust Extra Virgin Olive Oil/fat from confiting to the pan and then fry the potatoes (single layer) until crisp. Remove, drain and season well before serving.