Skip to main content

Potatoes Fondant






I bought duck fat the other day. In fact, I bought lard for my Cuban bread, and saw duck fat and beef tallow right next to it. I scooped them all up, feeling a little silly over my joy of newfound animal fats. Would you be surprised if I told you that lamb tallow, chicken schmaltz and goose fat are now on my amazon wish list? 

With my newly purchased duck fat tucked away in my cupboard, I started to scour my favorite blogs for a suitable recipe. I have heard many times that there is nothing like potatoes roasted in duck fat, so I started looking for potato recipes. I was not content, however, with a simple recipe. I wanted something unique; something I had never tried before. Chef John has posted a lovely recipe on Potatoes Fondant, but it did not include duck fat. I decided to replace half of the butter in his recipe with duck fat and see if I liked my results. Oh boy- did I ever. 

You must try this potato recipe; it is crispy and creamy, has a butter sauce to serve alongside, and makes for a lovely and unique presentation. 




Recipe Adapted from Chef John at Food Wishes

Ingredients:
4 large russet potatoes
2 tablespoons of high heat oil (canola, grapeseed, safflower)
salt and fresh ground pepper
2 tablespoons butter
2 tablespoons duck fat
4 sprigs of thyme
1/2 cup or more of homemade chicken stock (or store bought sodium free stock)




Method:

Preheat your oven to 425 degrees F.
To prep your potatoes, cut off the ends and peel them vertically, to create uniform cylinders. Cut each one in half to make 8 potato cylinders about 2 inches long. Put your potatoes into a bowl of cold water for about 5 minutes. This will remove some the starch.Dry them well with paper towels.

In a cast iron skillet, pour in your vegetable oil. Turn your burner onto high heat ad wait until your oil starts to simmer. Put your potatoes in the pan on one of the flat sides. Lower your heat to medium high and fry your potatoes until the first side is well browned (about 5 minutes) Season with salt and pepper. Flip your potatoes to the other flat end. As they brown, drain the oil with a spoon. If you like, you can blot it completely out of the pan with paper towels that your hold with tongs, but I preferred to remove as much oil as I could with a spoon. Add your butter, duck fat and thyme to your skillet.

Spoon your butter, duck fat and thyme sprigs over the top of the potatoes as they cook. Wait until the butter foams and that foam turns into a light amber color. Season with salt and pepper gain. Add your chicken stock.

Place your skillet into your oven and cook until your potatoes are tender, about 30 minutes (they will be easily pierced with a knife). If they aren’t done, add a little more stock and cook a further ten minutes.  

When serving, be sure to spoon over the butter, duck fat, stock reduction over your potatoes Garnish with fresh thyme if desired. Enjoy!






Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of