Senpai Kai's Crispy Potatoes And Fonduta
  1. Brine potatoes in 5-10% salt water

  2. Confit potatoes in duck/beef fat or clarified butter at 200°F

  3. Or simmer potatoes in heavily salted water until tender, then cool and smush to create cracks

  4. Fry potatoes in duck/beef fat at 350°F

  5. Boil 2 cups heavy cream

  6. Mix in 6oz fontina cheese

  7. Season with salt and pepper

  8. Stir in 1 tbsp cornstarch slurry and bring to a boil

  9. Blend and pass through a chinois

  10. Wash excess starch off potato skins/trimmings and dry

  11. Slowly fry potato skins/trimmings at 300°F in beef/duck fat

  12. Season with apple cider vinegar powder and ranch (or just salt)

  13. Toss with crispy garlic and onion

  14. Dehydrate in oven at 170°F for a few hours to get super crispy

Course🍚Side Dish

Diets🥩Carnivore...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

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