Duck Fat Fingerling Potatoes

1. 1

   Bring 3 quarts water to a boil in a large pot.

2. 2

   Add the potatoes and cook 2 minutes; drain.

3. 3

   Put the potatoes, duck fat, chiles, bay leaves, cloves and 1/2 teaspoon kosher salt in a large skillet and cook over medium-low heat, stirring occasionally, until the potatoes are fork-tender, about 45 minutes.

4. 4

   Preheat the broiler.

5. 5

   Remove the potatoes from the skillet using a slotted spoon and transfer to a baking sheet.

6. 6

   Broil until golden brown, 5 to 7 minutes.

7. 7

   Sprinkle with sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.