Duck Fat Melting Potatoes
Golden and crispy on the outside and creamy inside with plenty of duck fat flavor, melting potatoes are sure to become a favorite.
Ingredients
- 5-6 large russet potatoes peeled
- 2 tablespoons (30g) unsalted butter melted
- 5 tablespoons (75g) duck fat at room temperature
- 2-3 sprigs fresh thyme or ¼ teaspoon dried thyme
- ¾ teaspoon kosher salt
- Several grinds freshly-ground black pepper
- 2 cups (475mL) chicken stock
- 3 cloves garlic smashed
Step by Step Instructions
Step 1
- Slice the ends off the peeled potatoes in order to obtain flat, uniform cuts. Soak peeled potatoes in cold water to prevent oxidation, and dry well before cutting.
Step 2
- Divide each potato into roughly 1” (2.5cm) rounds, and toss with the melted butter, duck fat, herbs, salt, and pepper in a large bowl to coat.
Step 3
- Place the rounds in your largest, deepest, heaviest skillet. Do not overlap the potatoes; any slices that do not fit can be reserved for another batch or simply roasted in the oven. Preheat your oven to 450°F (230°C).
- Heat over medium-high heat, cooking the potatoes undisturbed until a deep, brown crust has formed on the underside (this may take as little as 5 minutes, or up to 12).
Step 4
- Turn the potatoes with tongs or a fish spatula, and cook for a further 5-7 minutes on the remaining side.
- Pour in the stock and add the garlic. It will seem like too much stock, but it will reduce significantly in the oven.
Step 5
- Transfer the skillet to the middle rack of your oven, and roast for 10-12 minutes, watching carefully to ensure the potatoes do not burn.
- Turn the potatoes, and roast for another 10-12 minutes. They are done when a thick, rich brown crust has formed on each potato, and the stock has reduced and become highly concentrated.
- Allow to cool for at least 5 minutes and serve warm. The garlic is an extra treat.
