Duck Fat Fried Potatoes with Crispy Rosemary

 

 

 

 

 

 

Now before you run shrieking from this blog, see the below chart. Duck fat is right below canola oil in terms of healthy fats, and it is absolutely delicious.

Fat	Monounsaturated Fat	Polyunsaturated Fat	Saturated Fat	Trans Fat
(1 Tbsp)	(Good Fat)	(Good Fat)	(Bad Fat)	(Really Bad Fat)
Olive Oil	10 grams	1.2 grams	1.8 grams	0 grams
Canola Oil	8.2 grams	4.1 grams	.9 grams	0 grams
Duck Fat	6.3 grams	1.6 grams	4.2 grams	0 grams
Lard	5.8 grams	1.4 grams	5 grams	0 grams
Butter	3.3 grams	0.5 grams	7.2 grams	0 grams

 

We are lucky enough to have pure rendered duck fat available at most grocery stores in Australia.

I’m 99% sure its not available commercially in the US, so sorry Americans, but you could probably order it from a specialty French shop or something.

I first ate potatoes like this when I was in the Dordogne Valley in southern France. This is a very ‘duckcentric’ region of France, and I was staying in a beautiful B&B owned by my friends Caitlin and Albert(check it out here), so they basically introduced us to all of the local foods. Albert first taught me how to cook potatoes like this and they are the best thing ever.

For this recipe, you want to cut the potatoes unevenly, that way you get more crispy bits. I did wedges here(at the insistence of Craigy), but what I was taught to do is basically take a paring knife and just slice off little pieces at an angle , to get all sort of shapes(they should be relatively the same size). Also, depending on the size of the pieces, you may want to blanch them first, otherwise they will never cook through by the time the outside is fried.

So, simply put about 2 heaping spoonfuls of the duck fat in your pan. Do NOT use a non stick pan for this. I’m using cast iron, and you should to if possible. So, you should have just a nice shallow layer of fat, with the heat on med-high. Carefully place the potatoes in one layer, then watch the magic happen.

 

After a few minutes, gently check a couple pieces with your tongs, you should easily be able to turn them over, so if its sticking it needs longer on that side. After about 10-15 minutes, they will be all dark and crispy and make you drool. Start removing them and place on a paper towel(kitchen paper) When some of the smaller ones get done, and some room opens up in your pan, take some rosemary and place in the duck fat, let it cook for about 30 seconds, then remove to the plate also. Rosemary usually has a really pungent flavour, but when you fry it it gets all crispy and mellows out, and is seriously addicting.

As you remove to the kitchen paper, make sure you add some salt, it adheres best when the potatoes are still hot.

In the end, you will have this:

Heavenly…you have to try this one.

Here’s the Recipe: