Preheat the oven to 180 °C;
Peel and wash the potatoes;
Leave in cold water to keep them from browning;
Use a brush to grease the mould with Sublim’ “L’Intense” duck fat;
Slice the potatoes very finely (1 mm to 2 mm), preferably using a mandolin;
Arrange a first layer of potatoes, overlapped in a nice swirl pattern, lightly season with salt and pepper and use a brush to lightly coat with Sublim’ “L’Intense” duck fat.
Repeat the steps above this time reversing the swirl pattern;
Repeat as many times as necessary until the potatoes are all used;
Finish by tapping slightly so the slices will “stick” nicely;
Roast in the oven for 1 hour;
Wait for 2 or 3 minutes and turn out of the mould, ideally onto a wire rack to remove any excess fat;
Arrange in a serving dish and wait for your guests to utter “wow”!
Suggestion: Can be served with any kind of meat, and for the last word in opulence: Add in a few truffle slices to create a truly exceptional dish.
Crunchy and addictive
A family treat
Joy in colour
Journey without needing a passport
Picnic or appetiser?
a sweet treat for summer