Brine potatoes in 5-10% salt water
Confit potatoes in duck/beef fat or clarified butter at 200°F
Or simmer potatoes in heavily salted water until tender, then cool and smush to create cracks
Fry potatoes in duck/beef fat at 350°F
Boil 2 cups heavy cream
Mix in 6oz fontina cheese
Season with salt and pepper
Stir in 1 tbsp cornstarch slurry and bring to a boil
Blend and pass through a chinois
Wash excess starch off potato skins/trimmings and dry
Slowly fry potato skins/trimmings at 300°F in beef/duck fat
Season with apple cider vinegar powder and ranch (or just salt)
Toss with crispy garlic and onion
Dehydrate in oven at 170°F for a few hours to get super crispy
