Read more about the science behind this classic dish in my newsletter, The Flavor Files. No reviews 4 ½ cups/1 L chilled water 2 lb/ g large Russet potatoes, peeled ¼ cup/60 ml duck fat, melted 1 Tbsp plus 1 tsp cornstarch 4 garlic cloves, grated ½ tsp ground turmeric Fine sea salt 1 Tbsp chopped chives Serving Suggestions Sour cream Guava Onion Jam Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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