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Author Notes: I don't know if this even really counts as a recipe - but once you make crispy fried potatoes this way you will find it hard to do anything else, they are light and fluffy almost like a baked potato inside, and crispy ducky outside. - GO TEAM DUCKFAT!!! Clearly you can scale this up or down according to how many you are feeding. —aargersi
Serves one to many
- 2 russet potatoes
- 1 teaspoon whole peppercorns
- enough duckfat to generously coat your skillet
- kosher salt
- finishing salt
- Scrub your potatoes but don't peel them. Well, I guess you can peel them if you want to. I don't - I love the skins. Slice them into thick slices, about 3/4 inch. Put them in a pot of generously salted water, add the peppercorns, and bring them to a boil. Boil until they are cooked through but not falling apart.
- Drain the potatoes into a colander, and let them dry - this is important, they really need to steam and dry for at least 10 minutes.
- Heat your duckfat in a large skillet - it should not be drowning in the stuff, just a good thick coating. It should be hot but not smoking. Lay the potato slices in the skillet, you want a nice sizzle but not a mad hot fry. If a few of those peppercorns stick to the potato slices, that is a good thing. We are looking for nice golden brown potatoes.
- Peek now and again, once one side is golden brown flip them and fry the other side. When they are nice and gold all over, remove them to a plate and sprinkle with some sort of good finishing salt. That's all there is to it. Best fried potatoes ever.
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