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30b9597e 572d 4d11 9a3a e23649e30fa2  2016 06 03 13 09 42
Veronica Park
Veronica Park

Heirloom potato confit. Brine potatoes in salt and sugar. Render pork fat to make fresh lard. Render bacon fat. Heat olive oil, butter, bacon fat, and lard in heavy bottomed Dutch oven until melted. Add thyme, garlic cloves, salt, pepper, and bay leaves. Infuse for 7 minutes. Cook at 250F for 3 hours. Let come to room temperature then store in tightly covered container. After done oohing and ahhing over it (and taking pictures), make sure you shake container or gently press potatoes down so that they are covered in the fat. :) Will keep up to one month in fridge. Better if left to sit in the fridge for a few days before eating. Recipe courtesy of Sean Brock's cookbook, "Heritage."

Merrill Stubbs
Merrill Stubbs
Oh, wow.
John Walker
John Walker
Heirloom heart attack potatoes. Gotta try this