Fingerling Potatoes, Fried In Duck Fat

Fried Fingerling Potatoes

Fried Fingerling Potatoes

 

Did you know that in Europe as well as many fine restaurants in this country, it is customary and preferable to fry potatoes in duck fat? Oh yeah, baby. If you’re gonna fry potatoes, this is the way to do it. Duck fat has just the right balance of flavor and just-light-enough richness to perfectly brown up those golden slices.  It is so much healthier for you than those omega-6-loaded vegetable oils, and it’s the perfect thing to do with all that leftover fat after you make duck confit

 

The trick to making the perfect fried potatoes is that you need to parboil them first.  That means boiling them for a short time to partially cook them.  Take a couple of banana fingerling potatoes (or Yukon gold works great too), wash and prick them all over with a fork, and bring them to a boil for 8-10 minutes on the stove top.  Then drain the water and let them cool for a few minutes.  When not too hot to the touch, slice them into 1/4-inch slices.  Place a couple tablespoons of reserved duck fat in a medium cast iron skillet and heat to medium.  Add the potatoes and fry on each side, turning until nicely browned.  If the oil begins to splatter, turn down the heat.  (You can also cover the pan with a lid but that may increase the splattering because of the steam, so keep it slightly askew to let the steam escape.) Remove from pan to a serving plate and sprinkle generously with sea salt.  The potatoes were fully satisfying as is, but I can imagine it would also be well complemented with a nice aioli or other dipping sauce.  Let me know if anyone has any great recipes!

 

(By the way, I fried my chicken leg (above) in the same pan with the potatoes and duck fat and it was delicious. But it took longer to cook so the timing wasn’t ideal.)

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