Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mixed potatoes in duck fat. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mixed potatoes in Duck Fat is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Mixed potatoes in Duck Fat is something that I’ve loved my whole life. They are fine and they look wonderful.
Duck Fat Potatoes are the BEST crispy roast potatoes in the world!! They have an ultra thick, crunchy crust that STAYS crunchy - can't make this with oil! Potatoes roasted in duck fat have an incredible thick, golden brown crust that's unbelievably crunchy in a way that you will never be able to replicate.
To begin with this recipe, we have to prepare a few ingredients. You can cook mixed potatoes in duck fat using 3 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mixed potatoes in Duck Fat:
- Get 1/2 cup duck fat
- Make ready 1-1/2 pound potatoes red and Yukon gold potatoes
- Get To taste salt
Duck fat potatoes are simple and delicious. Here's our recipe for perfect oven-roasted duck fat potatoes. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar.
Instructions to make Mixed potatoes in Duck Fat:
- Slice some of the potatoes thin and some thick.
- Heat the fat, fry the thin first.
- Move to a paper towel to absorb excessive amounts of oil. Now fry the thicker German style potatoes.
- Fry turning as needed as to not let it burn. Then when done move to a paper towel to absorb excessive amounts of oil and salt. Serve immediately. I hope you enjoy!!!
Bring to a boil over medium high heat and par-cook until exteriors are just. Place a single layer of potatoes in prepared pan. Transfer pan to a wire rack, and remove foil, leaving parchment sheet on potatoes. The duck fat potatoes were quite the same, but for some reason (I am still looking at you, oven) turned out a tad darker and crispier. There was a slight (veeeery slight) difference in flavor from the goose fat, but I can't quite figure out what it is… I suppose, the goose fat was just being a bit more 'plain', or.
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