Recipe of the Week: Duck Fat Fried Potatoes

Duck Fat Fried Potatoes, aka “Pommes Sarladaise” from the Gascon region of France, is one of the easiest and most satisfying side dishes for grilled and roasted meats. Seasoned with garlic, parsley, and salt and pepper, they really are the workhorse of side dishes, successfully pairing with almost anything. The secret here is cooking them in duck fat, which gives them the best flavour.

Serves 6-8

Ingredients:

25-30 fingerling potatoes (or baby new potatoes)
½ cup rendered duck fat
½ cup parsley, finely chopped
6 garlic cloves, minced
To taste salt and pepper

Method

1) Wash and slice the potatoes into thin (½ inch) rounds. You can leave the skin on, but if you prefer to peel them that’s fine too. Leave the slices in a bowl (don’t cover them with water).

2) In a large non-stick or cast iron skillet, melt the duck fat over medium high heat. When hot, add the potatoes to the pan, making sure they aren’t crowded (if your pan is too small, make this in two batches). Stir frequently as the potatoes brown in the fat. 

3) After about ten minutes the potatoes should be golden and soft. Drain some of the duck fat out of the pan, leaving about a tbsp. Add the parsley, garlic, and seasonings to the potatoes, toss well, and continue cooking for another 2 minutes until fragrant. Place in a bowl and serve immediately.