Extra Crispy Duck Fat-Fried Fingerling Potatoes Recipe

by J. Kenji López-Alt in Serious Eats

INGREDIENTS

1½ pounds fingerling potatoes, scrubbed clean

Kosher salt

3 tablespoons duck fat

Coarse sea salt, like Maldon

DIRECTIONS

1. Cover potatoes with cold water in a saucepan. Add about 2 tablespoons kosher salt to taste. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. Drain and allow to cool five minutes.

2. Split potatoes in half lengthwise. Heat duck fat in 12-inch non-stick skillet over medium heat until melted. Turn off heat. Add half of potatoes, cut side down. Return to high heat and cook until crisp and golden brown, about 5 minutes. Transfer to paper towel-lined plate. Add remaining potatoes to skillet cut-side down and repeat. Serve immediately, sprinkled with coarse sea salt.

To see the original recipe, plus an article, visit www.seriouseats.com/recipes/2010/10/extra-crispy-duck-fat-fried-fingerling-potatoes-recipe.html