Confit potato latkes with toum by Bubala

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Confit potato latkes with toum

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Confit potato latkes with toum

Middle Eastern

Side

Over 2 hours

Vegetables/vegetarian

Medium

Serves

Amongst the vast number of great ways to cook a potato, this might just be the best one… These delicious latkes need to be started a day in advance, but are well worth the effort. Served with a ferociously garlicky toum sauce from Lebanon on the side, this is quite possibly one of the best side dishes in existence.

Recipe courtesy of

Ingredients

1.5kg Désirée potatoes
250g of unsalted butter
2 1/2 garlic cloves, peeled
1 pinch of thyme leaves
vegetable oil, for deep-frying
sea salt
freshly ground black pepper

Toum

38g of garlic, roughly chopped
1/2 tsp Maldon salt
20g of lemon juice
1/2 egg white
100g of vegetable oil
Aleppo chilli flakes, for sprinkling

Method

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Method

Place the butter, thyme and garlic in a saucepan over a medium heat. Once the butter has completely melted, keep warm and leave to infuse while you prepare the potatoes (but do not allow the butter to colour or burn)
Peel the potatoes and slice them as thinly as possible (use a mandoline if you have one). Line a rectangular baking dish with baking paper. The size of the tray is important, as you want the potatoes to fit snugly so they end up around 2 inches high once pressed. For this amount of potatoes, a dish that’s roughly 14x16cm (and about 2 litres in capacity) should do the trick
Place a layer of sliced potatoes in the baking dish, then season with salt and pepper. Repeat this process until the baking dish is full of seasoned potato slices, pushing them down slightly to ensure they are snug and tightly fitted together. Once the dish is full, strain the butter and pour it over the potatoes. Leave to stand for 10 minutes while you preheat an oven to 150°C/gas mark 2
Cover the baking dish with foil and cook in the oven for 2 hours. Once cooked, remove the foil and place a sheet of baking paper on top of the potatoes. Place another slightly smaller baking dish on top, covered with lots of heavy weights (tins work well). You want the entirety of the baking dish to be weighted down equally, so a baking sheet or similar-sized baking dish that fits snugly on top of the potatoes would work well. Transfer to the fridge and chill thoroughly (ideally overnight)