- 1-1/2 lb. small potatoes (such as fingerlings)
- Kosher salt
- 6 tablespoons duck fat
- Kosher salt and pepper
Heat 4 tablespoons of the duck fat in a large skillet, over medium-high heat until hot. Add half of the potatoes and cook, flipping once, until golden brown, about 10 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining 2 tablespoons duck fat and the rest of the potatoes. Season the potatoes with salt and pepper, serve and enjoy!
My verdict: OK, I'm prejudiced towards potatoes and duck fat, so you know these were good! A little garlic warmed with the duck fat might have been nice, as would a little chopped rosemary when they were done. I did them in a big frying pan, so skipped the oven step. If you do that, just be sure not to crowd the pan, or they won't brown.
When you cook potatoes, you always want to start with cool water and let the potatoes and water heat together. It ensures that the potatoes cook through evenly. If you're still wondering what to do with duck fat, spinach is great sautéed in it!