4 medium starchy potatoes
100g ghee, melted
Sea-salt flakes and freshly ground black pepper, to season
4 medium waxy potatoes
1 leek, diced
½ head fennel, finely diced
8 cloves garlic, minced
2 Tbsp unsalted butter
2 Tbsp plain flour
250ml chicken stock
1 bunch dill, chopped, plus extra sprigs, to garnish
2 cups crinkle-cut potato chips, broken
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Coarsely grate starchy potatoes, then squeeze out excess moisture. Mix with ghee in large bowl and season. Press into sides of 22cm fluted non-stick tart tin. Line with baking paper, then foil, add baking weights and bake for 30 minutes.
Meanwhile, dice and steam waxy potatoes until tender. Saute leek, fennel and garlic in butter in a frying pan for 5 minutes, until softened. Add flour and cook briefly. Add stock and simmer until thickened. Fold in potato and dill.
Remove weights and lining, put filling in crust; bake for 20 minutes. Cool slightly, top with chips and dill. Serve.