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