10 LEVELS OF POTATOES

In a small saucepan, melt the duck fat with the whole garlic cloves and keep at a gentle bubble for 10 minutes. You get the fried garlic (save for another use) and the infused duck fat. Set aside.

Put the sliced speck in a pan and crisp it up. Then chop it finely.

Peel the potatoes and then slice very thinly on a mandolin. You want it almost translucent and foldable in half without it breaking.

Season potatoes generously with kosher salt and make sure they're evenly coated. Let them sit for an hour to draw out moisture. Squeeze the slices dry and put into a clean bowl.

Sift the potato starch to the bowl and toss the potatoes until evenly coated.

Next, toss potatoes with 1 1/2 cups of infused duck fat.

Take a loaf pan with straight sides and oil it. Top with a slice of parchment paper so you can lift it out.

Shingle the potatoes one shingle at a time very carefully. After 4-5 layers, add the thinly chopped speck. First dust with more potato starch, then layer in the speck (see the video for a visual).

Top with more potatoes until you've used all of the potatoes. Continue to press as you go. Fold the parchment over the top of the potatoes to protect it from the second loaf pan you place on top. Put this whole bundle on a baking sheet and into the oven.

Bake in a 275F oven for 2 hours, until a cake tester can be slid in with zero resistance. Then, it's time to weigh them down! You can use wine bottles, other pots and pans, or scrap steel. All of this goes into the fridge overnight.

Now remove your potatoes from the pan. Fora tip on how to do that, you can use a kitchen torch - watch the video for a visual.

Wrap the block of potatoes in plastic wrap and put into the fridge overnight.

Slice onions and caramelize onions with your chosen method and set aside.

Slice pieces of pavé off the block into neat pieces. Fry them in oil at 375F for 3-4 minutes until golden. Set aside and top with finely minced chives.

Make a bed of caramelized onions on a plate. Top artfully with the pave slabs. Top with a dollop of cream and more chives.

For the For the homemade mayo:

In a mug that is the same size as your immersion blender head, add egg, dijon, and garlic. Add 1/2 tsp kosher salt.

Insert immersion blender and process until completely smooth. Keep the head of the blender in the mug. Then add vegetable oil, pouring down the shaft of the blender. Then pulse the blender up and down to make a smooth fresh mayonnaise.

For the For the potato salad:

In a large bowl, combine 1 cup of mayo with sour cream, cornichons, peppers, whole grain mustard, and scallions. Season generously with salt and pepper.

Clean your potatoes. Evenly slice them into half-inch cubes, skin on. Put them into a pot of heavily salted cold water. Add a tablespoon of apple cider vinegar.

Bring to a boil. Cook the potatoes for 12-15 minutes, until tender. Immediately drain them and spread onto a rimmed baking sheet. This lets all the steam from the potatoes escape and dry out more.

Once potatoes are cool, add them to the large bowl with the dressing. Mix it up and let sit in the fridge at least overnight to let the flavors to get to know each other.

Clean your potatoes. Using a mandolin or a knife, evenly and thinly slice the potatoes (skin on). Aim for about 1mm thickness.

As soon as the russets are sliced, put them into cold water so they so not oxidize.

Take a pot of heavily salted water with a splash of apple cider vinegar and bring to a simmer. Drop potatoes into the pot and boil for 2 minutes.

Shingle the potatoes on a clean kitchen towel on a baking sheet with another towel on top. Blot them dry.

Preheat your frying oil of choice to 525°F. Drop potatoes in and fry until deeply golden brown, and not bubbly.

Immediately place them in a large bowl for salting. Then put them onto a baking sheet. Pop into a 250°F oven for 10ish minutes to warm them for a peak chip experience.

Wash your potatoes. Bake them completely naked at 450°F for 55-60 minutes, until they register 205°F at their thickest point.

Oil and salt the skins of the potatoes. Pop them back into the oven at 450°F for 10 minutes.

Fluff the inside of the potato. Top with bacon, and cheddar and put into the microwave for 10 seconds to melt the cheese.

Drizzle with sour cream or crema. Add pickled jalapeños if you wish!

Fill a saucepan with water and season with salt. Add russets and boil for about an hour, until completely cooked through. Let them cool and fridge them overnight.

Peel the potatoes and shred on the large holes of a box grater.

Prep an 8-inch nonstick skillet by adding 2 Tbsp of unsalted butter and letting it melt. Sprinkle in potato pieces in a layer as thin as you can. Top with alpine cheese (like Swiss or gruyere) and top with remaining potatoes until you can't see any more cheese. Press into the pan.

Fry for 10-15 minutes in the pan over medium. Use a rubber spatula to push edges in as necessary to keep contained.

After the first side is done, slide it onto a plate, cooked side down. Oil another plate and put it on top of the raw side. Flip it over, revealing the cooked side on top.

Put 2 more Tbsp of butter into the pan and then shuffle the rosti (cooked side up) back into the pan. Fry another 10-15 minutes until boron is golden brown and crisp.

Top with salt and pepper and slice and eat.

Cut the potatoes by largely peeling them with a knife to create a gem appearance. Watch the episode for a visual!

Put the potatoes in water as you slice them so that they do not oxidize. Then pat them thoroughly dry.

In a nonstick skillet, heat 1-2 Tbsp of neutral oil. Add the potatoes and fry until golden brown on the first side. Flip. Once flipped, add butter, rosemary, thyme, and garlic. Baste the potatoes with the butter for 1-2 minutes.

Add beef stock (just enough to come to the tops of the potato). Put into a 425°F oven for 25-35 minutes, topping up with more stock if necessary.

Serve with flaky salt and freshly ground black pepper. Chives would be the best garnish!

Peel potatoes and chop into equally sized pieces, about 1/2 inch. Place into a pot with cold salted water and bring to a boil.

Cook 12-15 minutes, until completely tender.

Meanwhile, prepare the dairy and warm on the stove - combining heavy cream and butter. Grate 1 clove of garlic into the mixture.

Drain potatoes and dump back into the pot. Let cook for a few minutes to dry.

Put all of the potatoes through a potato ricer and then add back to the pot. Add the dairy a little at a time and mix until incorporated.

Add a handful of each cheese and mix until incorporated. Do this a few times until all 20oz of cheese are stirred in.

Once cheese is added, work the potatoes hard with a wooden spoon for 3-5 minutes. Stir as much as your arms can handle! They should be so stretchy they can reach up above your head.

Serve and garnish with chives.

Peel the potato and cut into thick planks. You'll want to watch the episode for the best visual. Trim each plank into uniform rectangles. You want the potato planks to be 3x the height of the chopsticks you're using.

Place chopsticks on either side of one potato plank. Place cuts with a knife about 1mm apart (or less if you can) all the way diagonally across the plank. Again, you'll want to watch the video for this.

Flip the plank over and make cuts again- but this time do it parallel to the short side of the potato (NOT diagonally).

Tug at each plank for 5-10 minutes, until the gaps in the potato are permanent.

Heat some frying oil in a saucepan to 300°F. Fry for 3-7 minutes, until lightly blonde, no browning.

Put the planks on wire rack and if any of the cuts have fused together, nudge them open again with a knife. Let cool completely in the fridge for a few hours.

Raise the oil temperature to 400°F and fry for 1-2 minutes until deeply golden brown. Top with salt.

Scrub potatoes thoroughly. Cut potatoes into evenly-sized (half inch) pieces, leaving the skin on.

Start the potatoes in cold water in a saucepan. Salt the water, add whole garlic cloves, and bring to a boil for 12-15 minutes, until completely tender. A paring knife should enter the potato without any resistance.

While the potatoes cook, warm butter, milk, and heavy cream in a saucepan. Bring to a bare simmer - no boiling wanted, just warmed all the way through.

Once the potatoes are finished, drain them and then dump them back into the pan over low heat. Cook for 2-3 minutes, until the edges are soft and chalky. This removes any excess moisture.

Add milk mixture and some salt. Mash to your desired preference.