Alvin J Choi

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Pommes Paolo

Pommes Paolo

Ingredients

Main Components

Spread

Garnishes

Instructions

1. Prepare the Potatoes

Slice: Peel the potatoes and slice them into thin, uniform sheets using the Chiba Kogyo Peel S Plus Dual Cartridge Vegetable Turning Slicer, which produces paper-thin sheets ideal for this preparation.

Rinse: Submerge the slices in water and rinse until the water runs clear to remove excess starch.

Blanch: Bring a pot of salted water to a boil and blanch the potato slices for about 1 minute until slightly tender but still firm.

Dry: Spread the blanched slices on a kitchen towel and allow them to cool and dry completely.

2. Infuse the Fat

Combine: In a saucepan, add the duck or goose fat, halved garlic cloves, and thyme sprigs.

Heat: Warm the mixture over medium heat for 15 minutes to infuse the fat with the aromatics.

Strain: Remove from heat and let it cool for 30 minutes. Strain the fat through a fine sieve to remove the solids.

3. Marinate the Potato Slices

Coat: Place the cooled potato slices in a bowl and pour the infused fat over them, ensuring each slice is thoroughly coated.

Marinate: Let the slices marinate for 5 minutes to absorb the flavors.

4. Assemble the Potato Stacks

Stack: Neatly stack the marinated potato slices to the height of your metal molds or cups, pressing them firmly together so they adhere.

Mold: Place each stack into a metal mold or cup, ensuring they maintain their shape.

Cover: Pour any remaining infused fat over the stacks, making sure the potatoes are fully covered.

Chill: Refrigerate the molds for at least 2 hours, or until the fat solidifies and the stacks are set.

5. Fry the Potato Stacks

Heat Oil: In a deep pan, add enough oil to submerge the molds halfway. Heat the oil over high heat until it reaches 180°C (356°F).

Fry: Place the molds in the hot oil. As the oil heats, it will expand, so avoid overfilling to prevent overflow.

Monitor: Refill the molds with additional hot duck or goose fat as needed to keep the potatoes submerged.

Golden Brown: Fry until the potatoes are golden brown and crispy on the outside.

Drain: Carefully remove the molds from the oil and place them upside down on a rack. Gently remove the molds and any top discs.

6. Plate and Garnish

Spread Base: Using an offset spatula or the back of a spoon, spread a thin, even layer of Miso Kimchi Honey Butter Spread onto a serving plate.

Add Stacks: Place the fried potato stacks directly onto the spread.

Top with More Spread: Add a dollop of the butter spread on top of each potato stack.

Garnish: Sprinkle chopped chives or parsley over the top for freshness and color.

Chef's Notes