00:00Why have one layer of potatoes when you can have a thousand? Listen.
00:05Peel and slice your potatoes on a mandolin super thin. Toss those potatoes with some salt and duck
00:11fat. Now let's layer. Cover all those holes. Keep going, keep going, keep going. Once your potatoes
00:16are in there, lay a sheet of parchment. Press that on top. Weigh it down. Stick it straight in the
00:21fridge. 12 hours. It's a labor of love. It's not a weak neck potato. Tomorrow when you get those
00:26potatoes out of the fridge, now you want to cut them up. Cut them into squares. Now freeze them.
00:31When you're ready to fry, heat up your oil. I use the rest of the duck fat in mine because
00:35it's
00:35delicious. Fry until golden on all sides. Take them out. Season them. Salt and pepper. Eat them. Enjoy
00:42your life. It's airy, crunchy. Obviously way better than a tater tot, but this is the best tater tot ever.
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