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INGREDIENTS
8 large floury potatoes (about 1.35 kg), e.g., King Edward or Maris Piper
350 g unsalted butter
~50 g starch (potato, cornflour/cornstarch, or tapioca)
Bacon, enough for two thin layers (pre-crisped)
Fine salt
Neutral oil, for deep-frying
To finish: runny honey (or maple syrup) + flaky sea salt

RECIPE
-Slice potatoes ultra-thin (1–2 mm). Don’t wash; you want the starch. Lightly salt.
-Melt 350 g butter, lightly brown, and strain to clarify.
-Toss potatoes with ~50 g starch. Coat with 80–85% of the butter; save the rest.
-Bake bacon on a rack at 200 °C until crisp and caramelised. Cool and chop.
-Line a loaf/terrine tin with greaseproof paper.
-Layer potatoes → dust of starch → sprinkle of bacon. Repeat. Finish with potato.
-Pour over reserved butter. Cover with greaseproof paper and press with another tin.
-Bake at 140 °C for 2 hrs. Remove, weight down, and chill overnight (12–24 hrs).
-Unmould, trim, and cut into bars.
-Deep-fry at 190 °C for ~4 mins until golden.
-Finish with honey (or maple) + flaky salt. Serve hot.