Callum Hann's Confit Potato, Fennel, Radish and Parsley Salad

Method

STEP 1

Place potatoes, salt and bay leaves into a medium saucepan and add enough olive oil to just cover. Heat until bubbles appear, then turn heat to the lowest possible and cook for 30-40 minutes or until tender.

STEP 2

There should just be an occasional bubble or register around 100°C on a thermometer. Once potato is tender when tasted, use a slotted spoon to remove potatoes and drain off oil. Lay potatoes over a serving plate.

STEP 3

Combine fennel, radish, parsley, orange, almonds and lemon juice in a bowl and scatter salad over potatoes. Season with a little salt and pepper then serve.