Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mixed potatoes in duck fat. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Duck Fat Potatoes are the BEST crispy roast potatoes in the world!! They have an ultra thick, crunchy crust that STAYS crunchy - can't make this with oil! Potatoes roasted in duck fat have an incredible thick, golden brown crust that's unbelievably crunchy in a way that you will never be able to replicate.
Mixed potatoes in Duck Fat is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Mixed potatoes in Duck Fat is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have mixed potatoes in duck fat using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mixed potatoes in Duck Fat:
- Prepare 1/2 cup duck fat
- Take 1-1/2 pound potatoes red and Yukon gold potatoes
- Prepare To taste salt
Here's our recipe for perfect oven-roasted duck fat potatoes. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat and par-cook until exteriors are just.
Steps to make Mixed potatoes in Duck Fat:
- Slice some of the potatoes thin and some thick.
- Heat the fat, fry the thin first.
- Move to a paper towel to absorb excessive amounts of oil. Now fry the thicker German style potatoes.
- Fry turning as needed as to not let it burn. Then when done move to a paper towel to absorb excessive amounts of oil and salt. Serve immediately. I hope you enjoy!!!
Mashed potatoes reimagined in the most delicious way! The duck fat potatoes were quite the same, but for some reason (I am still looking at you, oven) turned out a tad darker and crispier. There was a slight (veeeery slight) difference in flavor from the goose fat, but I can't quite figure out what it is… I suppose, the goose fat was just being a bit more 'plain', or. When chef Shaun Searley prepares these crispy potatoes at The Quality Chop House, he starts with King Edward potatoes, which have a fluffy texture. Potatoes roasted in duck fat are widely recognised as the crispiest, tastiest and the most impressive.
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