These impressive, layered potato chips are prepared a day ahead, then pan-fried until wonderfully golden and crisp.
Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a class, All Things Steak, which livestreamed in February 2024. In the masterclass, Alex covered choosing your cut, how to cook it to perfection, sauces, accompaniments and wine pairings.
The other dishes featured were T-bone steak, Purple sprouting broccoli with anchovy, garlic & capers, Stilton butter, 'Nduja butter and XO butter.
Watch the recording now.
- Prepare30 mins
- Cook4 hrs 20 mins
- Total time4 hrs 50 mins
- Pluscooling + overnight chilling
Preheat the oven to 130°C, gas mark 1. Line a 900g loaf tin with baking parchment.
Slice the potatoes as thinly as possible, using a mandoline if you have one. In a large bowl coat the potato slices with the fat and the salt; mix well. Layer the potatoes in the tin, cover with baking parchment and bake in the oven until completely tender (3-4 hours).
Once out of the oven, put a double layer of foil over the surface of the potatoes, then place a heavy weight (such as a couple of cans) on top to press the potatoes down. Allow to cool then chill in the fridge with the weight overnight.
The next day, remove the pavé from the tin, remove the weight and discard the parchment. Slice into chunky chips.
Heat the oil in a large frying pan over a medium-high heat. Carefully place the potato chips into the hot oil and fry on each side for about 5-6 minutes until golden and piping hot. Transfer to plate lined with kitchen paper, then serve sprinkled with a little more salt.