DUCK FAT POTATOES

DUCK FAT POTATOES WITH SMOKED SEA SALT

CHEF TALK: Believe it or not, duck fat is available at most grocery stores. Just ask your grocer as it can be in some obscure areas of the store.

NOTE: A waxy potato is a potato that holds their shape well when cooked. These can be red-skinned or yellow-skinned potatoes. Examples of waxy potatoes are Red Bliss, Norland or Chieftain. Waxy potatoes are lower in starch than a Russet or Idaho Potato, creamy in texture and often round in shape. One of my favourite varieties is called Yukon Gold because of its versatility. Yukon Gold Potatoes have qualities of both waxy and starchy potatoes – an all-purpose potato with great flavour. They are also perfect for Duck Fat Potatoes!  Smoked Sea Salt is quite expensive and that is why it is used as a garnish in this recipe.  It brings the potatoes up a notch further.  If you do not have smoked sea salt, sprinkle any coarse sea salt on the cooked potatoes as a garnish finale.

INGREDIENTS:

Yield: 2 – 4 servings

• 2 – 4 waxy potatoes (Red Bliss, Norland, Chieftain, Yukon Gold)
• 1 – 2 tablespoons (30 ml) duck fat
• 1 teaspoon salt
• ½ teaspoon pepper
• Garnish:Smoked Sea Salt, as required (optional, but recommended)
• Roasted Garlic Aioli

METHOD:

1. Peel 2 – 4 waxy potatoes. Cut the potato into large cubes (about 1-inch square).
2. Place the potatoes into a bowl with 1 tablespoon of the duck fat, 1 teaspoon salt and ½ teaspoon ground pepper. Toss to thoroughly coat the potatoes.
3. Place the potato cubes in a cast iron or non-stick frying pan. Cook over low heat, turning to brown on all sides, adding more duck fat if necessary. When done, sprinkle with a little Smoked Sea salt. Place the golden brown potatoes on the platter. Alternatively, cut the potatoes into small pieces, toss as above and roast on a parchment-lined baking sheet in a preheated 400oF/200oC oven until golden brown, tossing now and then until the potato chunks are crispy.
4. Serve with small skewers and Roasted Garlic Dressing. Enjoy!

CREAMY ROASTED GARLIC DRESSING

prep 5 minstotal 5 mins

author denise - the urb'n'spice chef

yield 1 1/4 cups dressing

I have developed a versatile and easy-to-make dressing that can be used as a dressing, or a dip, or a spread or an aioli. 

Ingredients

• 1 cup mayonnaise (250 ml), homemade or store-bought
• 1 Tablespoon (15 ml) roasted garlic puree, or to taste (from above recipe)
• 1 teaspoon (5 ml) grainy mustard
• 1 teaspoon (5 ml) Worcestershire Sauce
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper
• Garlic oil, as required (from recipe in original post)

Instructions

1. In a small bowl combine the above ingredients and mix well.
2. Store in a sealed container in the refrigerator.