Potato Pavé

Peel about 1-2 lbs of russet potatoes. Using a mandolin, slice them very thin.

In a bowl, add 3 tbsp duck fat or bacon fat and a tsp each of black pepper and garlic powder. I used bacon fat. Mix it up and make sure all potatoes are well coated  

Then, in a loaf tin or any similar sized one safe dish, layer all the potatoes with as many layers as possible. Try and get them even and pressed down.

Bake in a 250’ oven for 2.5 hours. Let cool.

Put some parchment paper over the potatoes and then place another tin or dish over the top of the potatoes. Weigh it down with canned vegetables to get it more compressed.

Place in the refrigerator for about 12hours

Remove from fridge and cut into squares or any shape you want. 

Then fry in vegetable oil until golden, about 3-4 minutes per side or depends on the thickness. Be watching them real close.

Lastly, top with flaky salt, creme fraiche and chives.

Enjoy!