|8||potatoes — large, peeled|
|100 ml||duck fat — melted and divided into three parts|
|30 g||biltong powder|
|12.5 ml||sea salt — flakes|
|15 ml||fresh thyme leaves|
|2.5 ml||black pepper — freshly ground|
Preheat the oven to 190 °C.
Mix the biltong powder, salt , thyme and black pepper and set aside.
Slice the potatoes on a mandolin if you have one to ensure thin, even slices.
Pour 3 tablespoons of duck fat into a cast iron skillet and place over a medium high heat.
Start layering your potatoes in circles into the skillet until you have a few layers placed down Season with the biltong salt.
Layer more potato slices, season with the biltong salt and drizzle with duck fat.
Repeat once more and drizzle the potatoes with the remaining duck fat and sprinkle with the last bit of the biltong salt.
Press down firmly with a plate, place the skillet on a baking tray to catch any dripping fat and bake for 30 minutes.
Carefully remove from oven, tilt the pan to spoon out some of the fat and drizzle the top with it.
Return to the oven and bake a further 25 minutes until golden brown and the potatoes are cooked through.
Once removed from the oven gently tilt the pan to drain off any excess fat (without letting the potatoes fall out!).
Let the galette cool for about 10 minutes and serve with more biltong powder.
Recipe published with permission of Heinstirred. To see more click HERE.