Potatoes Cooked in Duck Fat (Pommes de Terre Sarladaise)

pots on plate

Pommes de Terre Sarladaise …. Yeah, like I know French, I had to look that up ha ha ha…

Potato2potaatos raw raw

All I can say in English is OMG when it comes to potatoes being fried in duck fat.

Duck fat gives potatoes a silky brown and crispy finish and their flavor is exceptional….they are so good in fact I’d take a plate of duck fat fried potatoes over the darn duck!

Since I made duck pate the other day (I will be posting about it this week with lots of photos of the procedure and results!) I had a ton of duck scarps and skin and I rendered it over low heat and the results were a large pot of duck fat that I knew exactly what to do with when I came across some fingerling potatoes this morning.

This is what I did…and how you should do it…

pots cooking

Melt duck fat over medium high heat and be careful because duck fat becomes extremely hot so pay close attention. Slice the potatoes in half and place each potato slice side down and brown until crispy and then turn. Remember you what a nice slow simmer, these will burn quickly, so again be careful!

pots on plate

When done, the French toss them with garlic and parsley, but today I tossed them with a small amount of garlic & cilantro pesto for an extra twist.  –Finish it all off it with sprinkling of kosher salt.

(In a food processor chop cilantro with garlic and a bit of olive oil to make it paste)

These potatoes were absolutely fantastic!

pot1pots on plate

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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2 Responses to Potatoes Cooked in Duck Fat (Pommes de Terre Sarladaise)

  1. Chez Foti says:

    Potatoes cooked in duck fat ROCK!. I usually roast mine in the oven.

    Like

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