HASSELBACK POTATOES

150 mins 150 mins
6 people 6 people
Medium Medium
HASSELBACK POTATOES
Ingredients
  • 6 large Desiree potatoes
  • 2 tsp Murray river salt
  • 100 g rendered pork fat (see Kurobuta Pork recipe)
  • 18 fresh bay leaves
  • 1 tsp freshly ground white pepper
Procedure
  1. Wash potatoes & peel carefully
  2. Place in a Sous Vide bag with the salt
  3. Seal on full pressure
  4. Steam at 90°C for 1 hour (this process is to set the starch of the potato allowing it to be cut more easily & brown more evenly)
  5. Leave to cool until able to be handled
  6. Use a thin sharp knife to cut deep (half way) incisions into the potato in 5 mm increments
  7. Insert 3 bay leaves into each potato
  8. Melt the pork fat & baste each potato
  9. Season with the white pepper
  10. Cook at 180°C for 1 hour or so until the potatoes are golden brown. Baste frequently with the fat from the pan

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