We are not immune to a good internet craze and we LOVE potatoes so this recipe felt like a no brainer! We even made it vegan (honestly, I didn’t have duck fat do we subbed olive oil.)
I’ll spare you my whole life story and such, let’s be honest, you’re here for the pics and recipe:
4 1/2 pounds potatoes peeled
1/2 cup Olive oil
1 heaping tablespoon Tidal Salt Black Garlic
1 tablespoon Tidal Salt Fleur de Sel (for finishing)
Vegetable oil (for frying)
Slice Potatoes to 1/8in on mandalin or with food processor blade.
toss with olive oil & Tidal Salt Black Garlic
Layer that all up in a greased 8-inch square pan that’s been line with parchment (or aluminum foil if you don’t have it)
Wrap it all up tightly with aluminum foil and bake in 325 degree oven until tender all the way through, roughly 2.5hrs.
Then cool overnight in fridge weighted with cans in another 8in pan.
The next day, turn out and unwrap the potato cake, cut into 42 portions and freeze them solid on a baking sheet.
Heat your fry oil in heavy bottomed pot until 375F. Fry in batches of 6-8 for 5-6 minutes until crispy and golden. Make sure to let the oil reheat back up to 375 between batches. It’s okay if some layers flake off, they make crunchy little snacks. Finally, generously finish with Tidal Salt Fleur de Sel and serve warm!!! Soooo friggin' good!!
Order yours today!
Have we tickled your fancy to order some of our Black Garlic Flavoured Tidal Salt? Order yours today by clicking the image below!
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