Duck Fat Potatoes
1 lb small yukon gold or butterball potatoes
8 oz duck fat
½ cup creme fraiche or sour cream
Fresh parsley or dill, chopped
In a large pot, place potatoes (whole) into cold, salted water and set on stove over high heat. Bring to a boil, then reduce to low heat. Cook the potatoes until tender all the way through. Drain potatoes and lay them on a sheet tray lined with a towel to cool and dry. Once they are air dry and room temperature you can fry them – do not try to fry them hot and wet as they will spatter and burn you! In a heavy bottom cast iron skillet melt the duck fat over medium-high heat – let it got hot and shimmering, but it should not smoke. In the palms of your hands gently smash each potato so the edges crack and they are sort of pancake shaped. Place them into the hot duck fat a few at a time (don’t crowd the pan) and fry on each side for about 3-5 minutes or until golden brown and crispy on the outside. Remove from fat and place on a cooling rack to drain. Sprinkle them with salt. Mix the creme fraiche and herbs together to use as a dipping sauce. Serve potatoes right away.