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these will get browner and crispier |
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Chef Sarah's luscious recipe - from her trip to Marrakesh. Husbando served
them with meat loaf last night. Serves 4 to 6, but we two finished them.
DUCK FAT POTATOES WITH LEMON
1 1/2 lb. small Yukon Gold potatoes - washed, halved and cut into 1/4" slices
1/4 cup duck fat
kosher salt
pepper
4 cloves of garlic, thinly sliced
1/2 preserved lemon (we improvised here)
1 Tblspn. Italian parsley, thinly slivered
Pat potatoes very dry in a towel.
Heat duck fat in a large, heavy cast iron fry pan over medium high heat.
Add potatoes, spreading them out to cover bottom of pan. Cook without
stirring for 6-8 minutes. Using a spatula, gently turn the postatoes so
you don't break them and cook another 6-8 minutes without stirring.
Repeat the process until potatoes are tender and a rich, golden brown.
Total cooking time of 25 to 30 minutes.
Add garlic near the end of cooking and sprinkle with kosher salt and pepper.
Scatter preserved lemon rind and parsley over the top just before serving.
(We keep fresh/frozen whole lemons that have been pureed in the
food processor and used one Tblspn. of these successfully.)