Fried potatoes are brought to a whole new level!
On this episode of Mind of a Chef (courtesy of the ‘Breville’ YouTube channel), Chef David Kinch elevates fried potatoes into something extraordinary. Called ‘Pommes Paillasson,’ we begin with russet potatoes which are shredded, poached in duck fat (!), seasoned, chilled then sliced into french-fry sized sections and finally deep-fried to a crisp golden brown in more duck fat. The result is, in the words of the Chef, “Tater Tots on Steroids!”
I wholeheartedly agree! Check out the video and you’ll see what I mean:
Note: This recipe was originally curated and published on my food blog cookingwonderful.com