Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Pair with duck, steak, or a dipping sauce, like aioli.
- 2 qt. duck fat, clarified butter, canola oil, or a mixture
- 2 lb. Idaho Potatoes, peeled and grated
- 2 tbsp. finely chopped thyme
- Kosher salt, to taste