Recipe courtesy of April Bloomfield
Duckfat Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1068
- Total Fat
- 102
- Saturated Fat
- 34
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 102
- Sodium
- 734
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
4 medium Yukon gold potatoes, peeled
Kosher salt
2 cups duck fat, melted
Maldon salt
Directions
- Put the potatoes in a pot, cover with water, and liberally add kosher salt. Bring to a boil and then reduce the heat to simmer gently until the potatoes can be easily pierced with a fork. Drain thoroughly and let cool.
- Split the potatoes with a fork. In a skillet, bring the duck fat to the smoking point and add the potatoes. Do not move the potatoes until a golden crust has formed. Gently turn the potatoes to crisp them on all sides. Transfer to a plate and season with the Maldon salt.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.