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Author Notes: Crispy fatty salty taters with herbs and mushrooms. 'Nuff said. —aargersi
- 2 large idaho potatoes
- 2 cups button mushrooms
- 1/2 cup thinly sliced shallots
- 4 sage leaves - chopped
- 2 4" sprigs marjoram - chopped
- flakey salt and regular salt
- 1/2 cup duck fat
- Bring a heavily salted pot of water to a boil. Cut the potatoes into 1/2" cubes and boil until just tender. Drain into a colander and set aside to steam.
- Put enough duck fat into a heavy skillet to coat the bottom. Med-High heat. Add the mushrooms, cook them until golden, turn each over as they brown and make sure both sides are crisp. This seems like a pain but it is worth is for crispy mushrooms! When they are done remove them to a paper towel covered plate.
- Add 2 or 3 big scoops of duck fat to the pan. Add the potatoes, and a good pinch of flaky salt. Allow them to sit and sizzle until they begin to brown. Then start pushing them around - you will likely need to add more duck fat as you go - I added 3-4 heaping spoonfuls. Move them around every few minutes so more and more crispy bits develop - I use a wooden spatula and scrape up from the bottom of the pan. After a few minutes, add in the shallots. Once those have softened (and your potatoes are still browning) add in the herbs, and taste for salt and pepper.
- Once everything is crispy and brown and nice, add the mushrooms back in and get them hot again. You should now have a big pan of crispy salty duck fatty nirvana.