This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was the perfect accompaniment to our New Year’s Eve roast beef dinner. Actually, pretty much any dinner. Because – potatoes roasted in duck fat. I mean, come on… David calls for (Yukon Gold or russet) potatoes to be peeled and par boiled before they are roasted to golden perfection in duck fat but I had some gorgeous “ratte” potatoes that I always buy in France that pan fry really well so I used those, and didn’t peel them. We also used – gasp – a jar of duck fat which we found slightly less flavourful than had we made a duck confit and saved the fat but these potatoes were nonetheless amazingly crispy on the outside and fluffy on the inside. Finished with a little flaky sea sat and pepper, it could quite honestly have done me for dinner!
Happy New Year!
Get the recipe for David Lebovitz’s duck fat potatoes on p 220 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.