50 Garlic Cloves Meets 1000 Layered Potato

De Tasty · 90 min

Ingredientes

Preparación

1. Preheat the oven to 300°F (150°C). Put the garlic cloves in a glass baking dish, pour the duck fat over them, cover with foil and bake for 1½ hours, until golden and tender.
2. Let the garlic cool for 30 minutes until the oil is comfortable to handle.
3. Lift the garlic out of the oil. Mash the cloves with ¼ cup of the confit oil into a paste. Set aside 2 tablespoons of the paste for the dip, and keep the remaining oil for frying.
4. Peel the potatoes and slice them into ⅛-inch slices with a mandoline. Blot the slices dry with paper towels.
5. In a large bowl, toss the potato slices with the garlic paste (not the reserved 2 tablespoons), the grated cheese and 3 tablespoons kosher salt until well coated.
6. Layer the potato slices evenly in a 9x13-inch baking dish, covering the whole surface, and continue layering until used up.
7. Cover with parchment, set foil-wrapped weights on top, place the dish on a rimmed baking sheet and bake for 60–75 minutes, until cooked through and easily pierced with a knife.
8. Let it rest at room temperature for 30 minutes, then freeze it with the weights still on for 2 hours.
9. Meanwhile, whisk the sour cream, mayonnaise, the 2 tablespoons reserved garlic paste, the chives and 1.5 teaspoons kosher salt until smooth. Refrigerate until serving.
10. Heat the reserved confit oil in a 3.5-quart heavy pot over medium heat until it reaches 350°F (180°C).
11. Remove the potato block from the freezer, lift off the weights, loosen the edges with a knife, and invert onto a cutting board. Trim the edges and cut into 1 x 1½-inch cubes.
12. Fry the cubes in small batches for 3–4 minutes, until golden brown and crisp. Drain on paper towels and sprinkle with flaky salt.
13. Serve right away with the dip, topped with cracked black pepper and chopped chives.

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