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Author Notes: I love a good skillet-fried potato dish which is all the better with caramelized potatoes and some other sort of yum. In this case, duck fat and pomegranate do the trick. This is definitely good right out of the pan but also super-satisfying the next day or several days later. —em-i-lis
- 2-3 teaspoons rendered duck fat
- 1 large clove of garlic, peeled and thinly sliced
- 1/2 yellow onion, sliced into thin slivers
- 1 bay leaf
- 1 tablespoon pomegranate molasses
- salt and pepper
- 2 medium - large yukon gold potatoes, washed, unpeeled, mandolined
- 1½ tablespoons butter, cut into three pieces
- 1/3 cup pomegranate arils
- Preheat the oven to 375. Toss the mandolined potato slices gently with salt and set in a colander. In the meantime, in a 10" skillet set over medium heat, warm the duck fat until melted and then add the garlic and onion slivers and the bay leaf. Cook, stirring occasionally, until the onions are translucent and soft.
- Stir in the pomegranate molasses and grind black pepper over everything. Remove the potato slices from the colander and layer casually over the onions in the skillet. Place the butter chunks over the top of the potatoes and slide the skillet into the oven. Cook 15-20 minutes until the potatoes are golden and have melted into each other.
- Remove the skillet from the oven and carefully invert the potato cake over a plate. Top with the pomegranate seeds, sprinkle with a finishing salt if you like (I do; use Maldon) and serve or save.
- This recipe was entered in the contest for Your Best Pomegranates