Archie Johnson
Course: Side Dish Cuisine: American Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Calories: 101kcal
Let’s get started!
– Vegetable oil, for frying – 4 ½ lb King Edward, Kennebec, or Yukon Gold potatoes peeled and cut lengthwise into thin slices – 1½ tsp Kosher salt, divided – ½ cup Duck fat, melted
1. Heat 1 cup of canola, safflower, avocado, or peanut oil in a 9 to 12-inch nonstick skillet over medium-high until shimmering. 2. Test with a potato slice to ensure it sizzles immediately. 3. Scrub and dry 2 large russet potatoes.
4. Slice them lengthwise into 1/16-inch-thick slices using a mandoline, discarding the top and bottom slices. 5. Stack the slices as they were cut, trim into a neat rectangle, and save the trimmings in cold water. 6. Cut the stacked slices into 3-4 bite-sized pieces.
7. Repeat with the second potato. 8. Place the potato stacks in the hot oil on their sides, ensuring they are close but not touching. 9. Lower the heat to medium and cook until the bottoms and sides are golden brown, about 4-5 minutes
10. Flip the stacks and cook the other side until fully golden brown, another 4-5 minutes. 11. Use a splatter screen if available. 12. Transfer the potato stacks to a paper towel-lined plate and season generously with flaky salt or your preferred seasonings.