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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Oh yeah, please drop these around. Wonderful
Happy New Year! Those potatoes are so cute! I loved this too! Would go with just about anything.
Happy New Year, Mardi and Neil. Yep, these potatoes are pretty darn delicious. Never, never, never did I ever dream that I would be making anything with duck fat. I’ve made the duck confit twice so I had plenty to use with the potatoes. But, darn, I just had to go with plain old Idaho Russets.
What can I say about the duck fat fried potatoes? amazing!
Those potatoes look amazing, I can’t wait to make up this recipe. Happy New Year to you both.
Your potatoes look adorable! I’m sure they were awesome with your roast. I need to see if I have enough duck fat leftover – I want some more!! 🙂
These look fantastic. I found myself tempted to have these by themselves for more than one meal… one of my favorite recipes!