Duck Fat Fried Potatoes

1. 1

   Scrub your potatoes but don't peel them. Well, I guess you can peel them if you want to. I don't - I love the skins. Slice them into thick slices, about 3/4 inch. Put them in a pot of generously salted water, add the peppercorns, and bring them to a boil. Boil until they are cooked through but not falling apart.

2. 2

   Drain the potatoes into a colander, and let them dry - this is important, they really need to steam and dry for at least 10 minutes.

3. 3

   Heat your duckfat in a large skillet - it should not be drowning in the stuff, just a good thick coating. It should be hot but not smoking. Lay the potato slices in the skillet, you want a nice sizzle but not a mad hot fry. If a few of those peppercorns stick to the potato slices, that is a good thing. We are looking for nice golden brown potatoes.

4. 4

   Peek now and again, once one side is golden brown flip them and fry the other side. When they are nice and gold all over, remove them to a plate and sprinkle with some sort of good finishing salt. That's all there is to it. Best fried potatoes ever.

* Per serving · 4 servings · Values may vary.

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