Spiral or layer thin slices of potato with garlic, duck fat and seasoning. Baked until crisp on the outside, the ultimate roast potato.
Galette de pomme de terre (4 portions)
8 Large potatoes (Maris piper)
150g Duck fat
4 Garlic (cloves)
Salt + pepper
Peel and slice your potatoes very thinly with a mandolin or sheeter. Layer the potatoes brushing each layer with duck fat, seasoning and slices or garlic.
Once built, brush with a little more duck fat and place in the oven at 200C for approx. 45 minutes or until the galette is very crispy on the outside and soft in the middle.
