Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mixed potatoes in duck fat. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Mixed potatoes in Duck Fat is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Mixed potatoes in Duck Fat is something that I’ve loved my entire life. They’re 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. Duck Fat Roasted Potatoes are an easy, decadent side dish for all your roasts, grills and pan sautés.
To get started with this particular recipe, we have to prepare a few components. You can cook mixed potatoes in duck fat using 3 ingredients and 4 steps. Here is how you cook that.
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!!!
Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat and par-cook until exteriors are just. 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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