Duck Fat Potatoes
I’m not sure if there’s any better way to prepare potatoes than sautéing them in duck fat. It really adds a whole new dimension of richness; as if these potatoes were coated in gold. These take very little time to prepare. You can use any type of potato that you like; skin on or off. Duck Fat can be found at higher end grocery stores for relatively cheap. Unless you’re going to use up all of the fat quickly, store the duck fat in the freezer. What’s nice about the duck fat is that a little goes a long way. If you ever happen to prepare a whole duck, you can save all of the fat that you render out; just as long as there’s no marinades or flavorings added to the duck that would alter the flavor of it’s fat. A whole duck can render up to 2 cups of duck fat.
Ingredients
- 2 tbsp duck fat
- 1 1/2 lbs potatoes
- 2 tsp salt
- 2 tsp chili flakes
- 2 tsp cumin
- 1 tsp sichuan peppercorn powder
- 6 garlic cloves minced
- 3 tbsp chives chopped
Instructions
- What ever the type of potato you use, make sure that the pieces are no more than an inch in size. Cover them with water in a pot and bring to a boil. Cook them for 5 minutes. Strain and rinse under cold water. Pat them dry.
- Heat up duck fat in a large sauté pan over medium high heat. Add in the potatoes. Let them brown on 1 side for 5 minutes without stirring.
- Add the garlic and spices. Toss and cook for another 5 minutes.
- Turn off the heat. Garnish with chopped chives.
