CRISPY DUCK FAT-FRIED FINGERLING POTATOES

CRISPY DUCK FAT-FRIED FINGERLING POTATOES image

Yield 4 side

Number Of Ingredients 4

Previous Next

1 1/2 pounds fingerling potatoes, scrubbed clean
Kosher salt
3 tablespoons duck fat (see note)
Coarse sea salt, like Maldon

Steps:

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.