This has been an insane trend on Instagram: stunning stacks of compressed potatoes that are then deep-fried. Often made with butter or cream—or both—as the binding agent, this version uses a very Jewish ingredient you may not be so familiar with: goose fat.

During the Middle Ages, Jews living along the Rhine River (in what is now modern Germany) were excluded from most trades and occupations. Raising geese became an important source of income, especially for their ample fat. Oil was rare and expensive, and butter was prohibited for meaty preparations, so goose fat became the predominant cooking fat for Ashkenazi Jews. Only many centuries later, when many Ashkenazi Jews moved to Eastern Europe, did chicken become the more common fowl used by Jews.

Though this recipe looks complicated, it really isn’t. There are a few major steps involved: roast the garlic, thinly slice the potatoes, layer the potatoes, cook them, then—this is the most important step—refrigerate the weighed-down potatoes for at least 12 hours before cutting and frying. These taste their absolute best straight out of the oil, although most of the recipe can (and should) be made ahead of time. The deep-frying, however, should be done just before serving.

INGREDIENTS:

• 1 whole bulb of garlic
• 1 teaspoon olive oil
• Pinch of salt
• 200 grams (7 ounces) melted goose or duck fat
• 1 tablespoon flaky sea salt
• 2 kilos (4.4 pound) Maris Piper potatoes or Yukon Golds
• Vegetable oil for deep frying

METHOD:

1. Preheat the oven: Set the oven to 180°C (350°F).
2. Roast the garlic: Cut the top off the garlic bulb. Wrap it in foil with 1 teaspoon of olive oil and a pinch of salt. Roast in the oven for 25 minutes.
3. Reduce the oven temperature: Lower the oven to 130°C (270°F).
4. Slice the potatoes: Peel the potatoes and slice them very thinly using a mandoline.
5. Mash the garlic: Squeeze the roasted garlic from its skin and mash into a paste using the side of a chef’s knife.
6. Combine garlic and potatoes: In a large bowl, mix the mashed garlic with the sliced potatoes.
7. Add the fat and salt: Pour the melted goose fat over the potatoes. Add the flaky sea salt and mix well until all the slices are evenly coated.
8. Layer the potatoes: Line a 20 cm (9-inch) square baking dish or tin with baking paper on the bottom and up the sides. Layer the potato slices neatly in the dish, one by one. Pour any remaining fat over the top.
9. Roast the stacks: Cover with parchment paper and bake for 3 hours, or until very tender.
10. TIP: Place a tray underneath to catch any drips and avoid a messy oven.
11. Compress and chill: After baking, place a weight on top of the potatoes to compress them. Refrigerate for at least 12 hours to fully set.
12. Cut and fry: Remove the chilled potato block from the tin and cut into bite-sized squares. Heat vegetable oil to 190°C (375°F) and deep-fry 3–4 pieces at a time until golden and crisp. Allow the oil to return to temperature between batches.
13. Drain and serve: Drain the fried stacks on paper towels, sprinkle with flaky sea salt, and serve immediately.

MAKE AHEAD:

The potato stacks (up to the frying stage) can be made and refrigerated up to 2 days in advance. Only deep-fry just before serving for best results.