Monday, January 3

Duck Fat Fried Potatoes

So I did the whole shebang: duck, potatoes, and apple pie.

I felt like crud, and so by the time dinner was done, it was dark outside, and I was too tired to go all out on photos.
So when I went to edit them just now, all my pictures of the duck were blurry, and the pie just looked silly. I tried, but failed miserably at getting anything else.

So what do you get? Pics of the potatoes cooking :3
Now, the particular amounts of anything depends on how many people you're feeding, but because I looooove these potatoes, I ended up eating two potatoes worth of fries! Haha.

Duck fat fried potatoes: Serves 4 normal people. (not me.)
4 potatoes
Large non-stick pot or pan.
Enough duck fat to cover the potatoes.
2 tbs salt
2 tbs sugar

Peel the potatoes and cut them into 1-inch cubes (they'll shrink up quite a bit when cooking)
Set them in a bowl of cold water with the salt and sugar for an hour or two. If you don't have time, it's okay to skip this step, but it helps to make them crispier. I do it overnight if I know I'm going to be making them.

Drain them and dry them thoroughly.
Put the potatoes and fat in the pot, on medium heat. If you don't have enough fat to cover the potatoes (I never do), go ahead and add some canola or veggie oil. They still taste like you used all duckfat :)

Letting the potatoes come to temperature with the oil gives the insides time to cook so you don't have to do it twice or anything, it also works with regular french fries.

Now, when I used to do these, I would have sworn it took 30 minutes to cook, but this last time it seemed to take nearly an hour. In any case, you should be able to judge for yourself when they're done, based on how crispy you like them.
My dad loooves them really crispy, so I cook them for longer than I normally would.

While they're cooking, just check on them and flip them over, in case one side starts to brown too much.

When they're done, drain them on paper towels, sprinkle with salt, and enjoy.

Seriously, enjoy. They're so so so so so good.



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