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Author Notes: These "chips" are cooked twice--simmered, and then roasted with duck fat. (I got the tip to dry them in the freezer from Heston Blumenthal.) They are soft on the inside, and crispy on the outside, and go very well with vinegar (or aioli, HP sauce, ketchup, mustard....these are flexible chips). - Cristina Sciarra
- 4 large Idaho potatoes
- 3 tablespoons duck fat
- sea salt
- Peel the potatoes. Cut them into thick batons, 1/2" x 1/2".
- Move the batons to a wide pot, and cover them with cold water. Turn the heat to medium low, and let the batons simmer for 25 minutes.
- Move the potatoes to a paper towel, and dry gently. When dry, move them to a plate or baking sheet, and put them into the freezer for an hour.
- Heat the oven to 425F. If the duck fat is solid, heat it until it's liquid.
- Take the potatoes out of the freezer. Gently coat them with the duck fat, and then move them to a parchment paper-lined baking sheet.
- Move the baking sheet to the oven. Cook the chips for about 30 minutes, or until golden brown, flipping them once or twice as they cook.
- When the chips come out of the oven, give them a light sea salt shower. Serve hot.
- This recipe was entered in the contest for Your Best Pub Food
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