HASSELBACK POTATOES
150 mins
6 people
Medium
Ingredients
- 6 large Desiree potatoes
- 2 tsp Murray river salt
- 100 g rendered pork fat (see Kurobuta Pork recipe)
- 18 fresh bay leaves
- 1 tsp freshly ground white pepper
Procedure
- Wash potatoes & peel carefully
- Place in a Sous Vide bag with the salt
- Seal on full pressure
- Steam at 90°C for 1 hour (this process is to set the starch of the potato allowing it to be cut more easily & brown more evenly)
- Leave to cool until able to be handled
- Use a thin sharp knife to cut deep (half way) incisions into the potato in 5 mm increments
- Insert 3 bay leaves into each potato
- Melt the pork fat & baste each potato
- Season with the white pepper
- Cook at 180°C for 1 hour or so until the potatoes are golden brown. Baste frequently with the fat from the pan
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