Kipfler Chips in Wagyu Fat with Garlic & Rosemary

35 mins
  • 1kg kipfler potatoes
  • 2 heads garlic
  • 4 sprigs rosemary
  • 100ml Wagyu fat (can substitute with duck fat)
  • Sea Salt
  • Wash potatoes, place in pot with water, add 2 rosemary sprigs and 1 head of garlic. Cut in half, season with salt until it tastes almost like the sea. Simmer very gentley until potatoes are very tender – almost breaking up. At the same time, separate the second garlic head into cloves. Simmer in lightly salted water until tender.
  • Remove from water and let them cool then cut into rough 1 & 1/2 cm chips
  • Heat a large saute pan, add Wagyu fat. Once it starts to smoke, add ptatoes and cook until nicely caramalised on a medium heat, with a good pinch of sea salt
  • Once all potatoes are nicely coloured, add blanced garlic cloves and continue sauteing until the garlic is caramelised
  • To finish, add the remainder of the rosemary that’s been picked into leaves, cook until rosemary scent is strong.
  • Do a final season and serve.
How to peel a potato with no peeler! After boiling the potato, put into cold water for 5 seconds. Twist the potato skin off with your hands — it should come right off.

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