Duck Fat Fried Potatoes

March 20, 2011
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
In This Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage