Recipes, Side Dish Recipes

Confit potatoes

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Suggested cuts: Ribeye of Beef Roast, Sirloin Roast, Rump Sharing Steak, Denver Steaks, Onglet Steaks.

Confit potatoes, served with roast ribeye of beef and salsa dragoncello.

Ingredients

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Directions

  1. The potatoes need to be cooked and pressed the night before you want to fry them (you will need a Japanese mandolin to make these):
  2. Preheat your oven to 120°C.
  3. Melt the duck fat in a pan over a low heat.
  4. Slice the potatoes, on the mandolin, to about 1mm thick, into a tray or bowl. Season with fine sea salt, leave to sit for 3 minutes, and then pour over the duck fat. Mix well, trying to make sure that each slice of potato gets covered in fat.
  5. Line a medium-sized baking dish or oven tray with parchment paper and then begin to layer up the potatoes. Try to ensure an even distribution throughout the tray. Once all the potatoes are in (they should be about 2 ½ inches deep), pour over any excess fat from the bowl and then place a layer of parchment paper over the top and place in the oven for 1 ½ hours.
  6. Remove from the oven and then find a slightly smaller tray to place on top and then something heavy on top of that to weigh the potatoes down. This pressing is essential so that when we come to frying them, they don’t fall apart.
  7. Once cooled completely, remove the weight and place the tray in the fridge overnight.
  8. Turn the potatoes out of the tray and portion to whatever size you desire.
  9. Heat your fryer, or oil in a pan, to 180°C, and fry off the potatoes, for 4 minutes, until golden brown.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.