One of my favourite side dishes, thinly sliced Maris Piper potatoes layered with oil and Iberico pork fat, cooked slowly in the oven, then pressed overnight in a terrine dish. The ‘confit’ potato is then sliced for deep frying, forming a wonderful crust on the outside, yet staying fluffy and moist inside.
This dish is inspired by the Quality Chophouse, one of London’s longest-running establishments serving modern British cuisine.
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30 сен 2024
