• 6 large desiree potatoes 
  • 2 tsp Murray River salt 
  • 100g rendered goose fat
  • 18 fresh bay leaves 
  • 1 tsp freshly ground white pepper
  1. Wash and peel the potatoes. Place the potatoes into a sous vide bag with the salt. Vacuum seal on full pressure
  2. Steam the potatoes at 90°C for 1 hour (this process is to set the starch of the potato allowing it to be easily cut and brown evenly). Leave until cool to touch
  3. Use a thin sharp knife to cut deep incisions (¾ of the way) into the potatoes in 5mm increments
  4. Insert 3 bay leaves into each potato
  5. Melt the goose fat and baste the potatoes
  6. Season with white pepper
  7. Cook at 180°C for 1 hour, or until the potatoes are crisp and golden brown, basting frequently with fat from the pan