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Duck Fat Roast Potatoes 鸭油考土豆
Roast potatoes are good. Duck fat roast potatoes are the best
Equipment
- 1 6“ sauce pan
- 12 Frying pan
Ingredients
- 1.5 lbs potatoes (red, yellow)
- 4-5 tbsp duck fat
- 0.5 tsp dried thyme or rosemary
- 2-3 cloves garlic
- 0.5 tsp ground pepper
- sprinkle salt
Instructions
- Rinse and peel the potatoes. Remove the "eyes". Rinse under cold water, and cut into 2" wide chuncks.
- Transfer all the potatoes chunks to the sauce pan, and add cold water to cover potatoes.
- Place the pan on the stove, turn heat to high, bring the water to boil, turn heat to low, and simmer for about 15-20 minutes or until the potatoes start breaking up on the edges and the center is soft. You can stab the potatoes with a knife, and if the chuck can't be stuck on the knife, it's done. Drain the potatoes.
- Place the frying pan onto the stove, add the duck fat, and turn heat to high.
- Spread the cooked potatoes chunks in the frying pan. Once the fat/potatoes start sizzling, turn heat to low to medium.
- Roast all sides of the potatoes at low to medium heat. It takes about 20 minutes.
- Once all sides of the potatoes are golden/brown, add the dried thyme and rosemary. Roast for another 3-4 minutes. Sprinkle the salt, and roast for 1-2 minutes.
- Plate and serve while hot
Video
Notes
- I used the duck fat from another dish (duck confit). Thus, I didn't use garlic. If you buy the duck fat from store, adding garlic and ground pepper would enhance the flavor.
- To make the potatoes softer, you could add baking soda while boiling the potatoes.
- I don't want to make the potatoes too salty. Thus, I didn't add salt to the water.
- You can use more duck fat and roast the potatoes in oven at 375F
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