PRESS Restaurant, St. Helena Ingredients:
- 2 large russet potatoes, peel and chop into 1-1/2" pieces
- 6 cloves garlic, skin on (for sachet)
- 6 -12 cloves garlic, skin off (for garlic confit)
- 2 bay leaves
- Sea salt
- 1 t whole black peppercorns
- 1 T Parsley, chopped
- 4-8 T rendered duck fat (or clarified butter)
- ½ C olive oil
- Cast iron pan (7-8" round or two 4x6" rectangle)
Continue reading RECIPE: Potato Cake.
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