In addition to chicken katsu, I feel like my āpotato cubesā are currently one of my signature dishes to make. This was inspired by a similar potato-cube that I tasted at Niku Steakhouse, where Michelle took me for my birthday once. It was so good I had to try recreating it at home. I really like it because its some hybrid of potato gratin and potato gratin dauphinois. Other friends have described it as a āpotato croissantā. Iām writing a short version because our friends Joy and Vincent are asking their wedding guests to include a recipe in their guestbook so they can make all their friends favorite recipes! So this is an abridged version for brevity.
Suggested Kitchen tools:
- Mandolin that allows for 1mm slices of potatos
- Baking tray that allows for <1 inch layer of potatoes
- Dutch oven or deep stainless steel skillet for frying
Potato Cube Ingredients:
- Potatoes
- Fat to soak the potatoes in - usually butter or duck fat
- Seasonings: salt, togarashi / cayenne pepper, garlic salt, pepper, whatever you prefer
- Vegetable, canola, orĀ peanut oil, for frying
Garlic Butter Ingredients
- Garlic
- Butter
- (Optional) Herbs to include, e.g. thyme
Steps:
- Using your mandolin, slice thin strips of de-skinned potatoes until you can fill your baking tray
- Pour melted butter or your preferred fat into the potato slices, mix
- Layer your slices evenly across your baking tray, seasoning whenever you create one layer
- Let sit for 12 hours overnight in the fridge for the fat to soak into the potato slices
- Bake at 266F (130C) for 3 hours
- Out of the oven, cut cubes out of your tray, and fry at 350F in your chosen oil
- Mix room temperature butter with pan-fried or roasted garlic to create your garlic butter
- Serve immediately!