Crispy Duck Fat Potatoes

Name: Crispy Duck Fat Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound baby yukons (about 2 cups); Kosher salt; 1/2 cup duck fat, rendered from 2 duck breasts

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Chocolate and Peanut Butter, Cheese and Burger, Peanut Butter and Jelly, DUCK FAT AND POTATOES. These are all classic combinations for a reason and that’s because the sum is simply greater than its parts. Duck fat adds so much flavor and crispness to the potatoes that butter or oil cannot compete. Quacktastic!

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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1 pound baby yukons (about 2 cups)

Kosher salt

1/2 cup duck fat, rendered from 2 duck breasts

Directions

Add the potatoes to a medium pot and cover with cold water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a boil, reduce to a simmer and cook until just tender when pierced with a fork, about 18 minutes. Strain and return to the pan to dry out and cool. Cut in half lengthwise and set aside.
Add the duck fat to a large nonstick sauté pan over medium-high heat and season the pan generously with salt. Add the potatoes cut-side down and cook until they are brown and crispy, about 4 minutes. Flip the potatoes and continue to cook until the skins get crispy, 3 to 4 minutes. Remove from the heat. Season with salt.