Crispy Garlic Parmesan Potatoes
- serving for 3-4
- 1.5+2 hours
- oven, pan
For Potato
Ingredient
medium sized Maris piper potatoes 5-6 pc
confit garlic oil
For Confit Garlic Mayo
Ingredient
garlic 15 cloves
ghee/clarified butter 150 g
mayo 100 g
Spice & Herbs
thyme 2 sprigs
rosemary 2 sprigs
Seasoning
salt 1 pinch
Others
Toppings
parmesan
sea salt
chopped flat leaf parsley
Directions
Bake the potatoes at 200c for 50 mins or until tender
Cool and chill in fridge for at least 2 hours and cut into slice
Confit garlic with oil, thyme, rosemary and a pinch of salt on lowest heat possible until tender
Strain the oil and keep aside
Mash up the garlic and mix with mayo
Heat the infused oil fry slices of the chilled potato in batches until very golden and crispy
Serve immediately with a pinch of salt, plenty of Parmesan and parsley along with the garlic mayo to dip
Principles
- Chill potato: maintain the shape when slicing
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Confit garlic can be done in oven around 120c for 2 hours
credit to chefthombateman