Recipe 2 of 103
Duck fat is like pure gold…really….trust me. Potatoes cooked in duck fat are golden and crispy with soft creamy centers..to die for.
Nutritionally duck fat is similar to olive oil , it is low in saturated fat, with a good combination of poly and monounsaturated fats. Duck fat has a high smoke point and can be re used over and over again. Dare I say it…better than butter?!?! Buy some, you will not regret it. I hoard it and use it often, you will too.
What you will need to enjoy the awesomeness of potatoes fried in duck fat.
2 1/2 pounds large russet baking potatoes (2 large halved lengthwise or 4 small, peeled and rinsed)
2 cups rendered duck fat, gently warmed until liquid
Maldon or another flaky sea salt
Peel and rinse potatoes. Place potatoes in a pot filled with cold water so they’re covered by an inch or two of water. Add kosher salt so the water tastes a bit less salty than the ocean. Bring to a boil over high heat, than lower heat to keep a vigorous simmer. Cook the potatoes until you can insert a butter knife without to much resistance. April says “don’t get too poke-happy or they’ll get waterlogged” do what she says. This should take about 15 minutes. Drain in colander and let rest so the steam can escape.Preheat oven to 450 F. While the potatoes release their steam, heat your duck fat gently in an oven proof pan, cast iron dutch oven or a saute pan with straight high edges will work nicely. Heat duck fat on high heat, let the fat simmer for about 5 minutes. Test with a piece of potato to make sure fat is hot enough, the potato should sizzle and crackle and continue to bubble. If the fat isn’t hot enough the potatoes will stick.Carefully add all the potatoes to the fat, let them brown on all sides this should take about 10-15 minutes. When each one has a light golden crust on all sides, carefully place pan in oven and roast for 10-15 minutes, turning them over once in that time. They should come out looking like this.Remove from hot fat with slotted spoon and drain on paper towels, immediately sprinkle with sea salt and let cool a bit. Serve at once or just stand over the plate and eat them all like we did with a garlic aioli and chopped green onions.We being Jenny and I and yes we macked out, they were heavenly. Photo credit to Jenny from Absolutely Photography, sad part is I did the photo editing….its been so long since my photoshop days, apologies to my Jennay. Cool your duck fat to warm and strain through a fine mesh sieve. Place in clean container, keeps in fridge for a week or freeze for up to 6 months. Don’t freeze this batch just yet….Duck Confit is next and it will change your life.
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