Deep Dive
The Setup: Agria Potatoes and Precision Cutting
Fallow starts by selecting agria potatoes specifically — they're his choice for this dish. He doesn't wash them; he wants the starch. The cutting direction matters: lengthwise instead of crosswise gives the potato tine structural integrity so layers don't separate. He layers the cut potatoes with parchment paper, adds fine salt, and dusts each layer with corn flour, being deliberately light because too much starch creates a gummy texture rather than a crisp exterior.
The Long Cook: 3 Hours at 140°C
Temperature precision is non-negotiable. At 140°C for roughly 3 hours, the potatoes cook evenly without the top caramelizing too much. Too hot and the exterior burns before the inside sets; too cold and it takes 5 to 6 hours. Fallow covers the top with parchment to protect it during the slow bake. He checks doneness by pressing a knife through the paper straight down — zero resistance means it's ready. Then he weights it down with something heavy (restaurants use a press, home cooks use a milk bottle or oil jug) and refrigerates for 5 to 6 hours to chill completely.
The Fry and Finish
Portions go into 180°C neutral oil for about 5 minutes. When he drops them in, they'll stick slightly to the bottom, so he gently moves them to release. The result is a chunky, golden chip with crispy edges and layered interior. He seasons immediately with fine salt on all sides as soon as they hit the plate, careful not to overdo it since salt was already mixed into the layers during construction.