Potato wedges

Potato wedges

By
From
The Beef Club
Serves
4
Prep
10 mins
Cooking time
25 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1kg charlotte potatoes
1 litre duck fat
vegetable oil, for frying
fine salt

Method

  1. Wash the potatoes and cut into large wedges leaving the skins on. Rinse them in water twice to remove excess starch and dry with a clean tea towel.
  2. Melt the duck fat in a large saucepan and heat to 130°C. Cook the potato wedges gently for around 20 minutes without letting them colour. They should be cooked through. Drain.
  3. Heat the oil in a deep pan or deep-fat fryer to 180°C and, just before serving, and immerse the potatoes for 5–7 minutes to brown them and make them nice and crisp. Drain and season with salt.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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