Crispy Duck Fat Potatoes
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 30 min
Ingredients
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.