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Sides | |
| Sour Cream and Chive Dip: 1 cup sour cream 2 tablespoons minced fresh chives 1 teaspoon onion powder Kosher salt and freshly ground black pepper Potatoes: 3 pounds Yukon gold potatoes, peeled and sliced thinly on a mandoline 8 ounces beef tallow or clarified butter, melted 1 tablespoon kosher salt Nonstick spray, for the pan 1 quart vegetable oil | |
| Preheat the oven to 250 degrees F. For the sour cream and chive dip: Mix together the sour cream, chives, onion powder and salt and pepper. Refrigerate until ready to use. For the potatoes: Toss the potatoes with the melted tallow or clarified butter and salt. Line a loaf pan with two overlapping strips of parchment paper. Spray with a liberal amount of nonstick spray. Carefully layer the potatoes in the pan, laying them flat. Repeat until you are almost up to the top or out of potatoes. Cover the top with a piece of parchment paper. Place in the oven and bake until knife-tender, about 3 hours. Place another loaf pan on top of the potatoes and add a bunch of cans or anything with substantial weight. Compress and set in the fridge 12 hours or up to overnight. When ready to fry, heat the oil in a large Dutch oven to 375 degrees F. Carefully remove the potatoes from the loaf pan and cut crosswise into 6 slices. Place the slices in the oil and deep-fry in batches, flipping halfway through, until golden brown, 3 to 5 minutes. Remove from the oil and immediately sprinkle with salt. Serve with a dollop of sour cream and chive dip. | |
Unrated | |
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