Ingredients
- 6 large desiree potatoes
- 2tsp Murray River salt
- 100g rendered goose fat
- 18 fresh bay leaves
- 1tsp freshly ground white pepper
Recipe serves: 6
Time: 150 minutes
Difficulty: Easy
Method
Wash and peel the potatoes. Place the potatoes into a sous vide bag with the salt. Vacuum seal on full pressure.
Steam the potatoes at 90°C for 1 hour (this process is to set the starch of the potato allowing it to be easily cut and brown evenly). Leave until cool to touch.
Use a thin sharp knife to cut deep incisions (3/4 of the way) into the potatoes in 5mm increments.
Insert 3 bay leaves into each potato.
Melt the goose fat and baste the potatoes.
Season with white pepper.
Cook at 180°C for 1 hour, or until the potatoes are crisp and golden brown, basting frequently with fat from the pan.
Recipe Presented by AEG
