Confit Potato Tartare with Wagyu and Caviar by Notorious Foodie

Ingredients

• 1 lb Yukon Gold potatoes, peeled and very thinly sliced (about 1/16 inch thick)
• 1/2 cup clarified butter or duck fat, plus more for frying
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz Wagyu beef, finely diced (or high-quality beef sirloin/tenderloin)
• 1 tbsp shallots, finely minced
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 2 tbsp fresh chives, finely chopped
• 2 oz caviar, for garnish
• 1/4 cup crème fraîche or sour cream (optional, for serving)

Instructions

1. Preheat oven to 300°F (150°C).
2. In a small bowl, toss the thinly sliced potatoes with the clarified butter or duck fat, salt, and pepper until evenly coated.
3. Line a small, rectangular baking dish (approximately 6x4 inches or similar) with plastic wrap, leaving an overhang. Tightly layer the potato slices in the dish, pressing down firmly after each layer to create a dense block. Aim for at least 6-8 layers.
4. Fold the plastic wrap over the potatoes to seal. Place a heavy weight on top (like another baking dish filled with weights or cans). Bake for 45 minutes, or until the potatoes are tender and cooked through.
5. Remove from oven and let cool completely under the weight for at least 2 hours, or preferably refrigerate overnight. This allows the potato pave to set and become firm.
6. Once chilled, unwrap the potato block and cut it into desired rectangular portions (approximately 1.5x2 inches).
7. Heat about 1 inch of neutral oil (like canola or vegetable oil) in a heavy-bottomed skillet over medium-high heat to 350°F (175°C).
8. Carefully fry the potato portions for 3-5 minutes per side, until deeply golden brown and crispy. Drain on paper towels and season lightly with salt.
9. While the potatoes fry, prepare the tartare. In a medium bowl, combine the finely diced Wagyu beef, minced shallots, Dijon mustard, Worcestershire sauce, and lemon juice. Gently mix to combine. Stir in 1 tablespoon of the chopped chives.
10. To assemble, place a crispy potato pave on each serving plate. Spoon a generous portion of the Wagyu tartare onto the potato base.
11. Top the tartare with a dollop of caviar. Garnish with the remaining fresh chives.
12. Serve immediately. Optionally, add a small quenelle of crème fraîche or sour cream on the side.