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Extra Crispy Duck Fat Fried Fingerling Potatoes Print Email


1 1/2 pounds fingerling potatoes, scrubbed clean*
Kosher salt
3 tablespoons duck fat (as needed - or clarified butter if not available)
Fine sea salt or fleur de sel

Cover potatoes with cold water in a saucepan. Add about 2 tablespoons kosher salt to taste. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. Drain and allow to cool five minutes. * see notes

Split potatoes in half lengthwise. Heat duck fat in 12-inch non-stick skillet over medium heat until melted. Turn off heat. Add half of potatoes, cut side down. Return to high heat and cook until crisp and golden brown, about 5 minutes. Transfer to paper towel-lined plate. Add remaining potatoes to skillet cut-side down and repeat. Serve immediately, sprinkled with coarse sea salt.

serves 4, as a side, active time 15 minutes, total time 20 minutes

Notes: Also great with other potatoes. Boil whole russet or other potatoes until tender (40 minutes or so for an average russet). Chill completely in refrigerator, cut into slices or wedges and fry with duck fat. Sprinkle with salt right out of the fryer.

adapted from http://www.seriouseats.com/recipes/2010/10/extra-crispy-duck-fat-fried-fingerling-potatoes-recipe.html
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