Potato Terrine
- serving for 3-4
- 5+24 hours
- oven, pan, mandolin
For Terrine
Ingredient
Maris piper potato 600 g
butter 250 g
sea salt
thyme
Others
parchment paper
weight
Directions
Wash, peel and thinly slice the potato
Wash potato in cold water then pat dry
Mix melt butter with potato
Line a baking tin with parchment paper and layer up seasoning with sea salt and thyme between layers
Bake at 150c for 3 hours
Cool slightly and cover the top layer with parchment and pressing with weight
Chill for at least 4 hours or overnight
Slice into portions and pan fry in veg oil to crisp up the edges
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman