Crispy Confit Potato Cakes

Peel the Yukon Gold potatoes.

Using a mandoline or box grater, finely shred the potatoes.

Place the shredded potatoes in a bowl of cold water and rinse three times to remove excess starch.

Strain the potatoes, then use a kitchen towel to squeeze out as much excess moisture as possible.

Place the dried potatoes in a pan and cover them completely with neutral frying oil.

Season generously with salt and freshly ground black pepper.

Cook on low heat for 15-20 minutes, until the potatoes are cooked through but still hold their shape.

Strain the potatoes from the oil, reserving the oil for later.

In a bowl, mix the cooked potatoes with the cornstarch until well combined.

Press the potato mixture firmly into small, round molds to form patties.

Freeze the potato cakes until they are solid.

Heat the reserved oil in a pan until hot.

Carefully fry the frozen potato cakes for about 5 minutes, until deep golden brown and crispy on both sides.

Remove from the oil, drain, and serve immediately.