Duckfat Potatoes

1. 1

   Put the potatoes in a pot, cover with water, and liberally add kosher salt.

2. 2

   Bring to a boil and then reduce the heat to simmer gently until the potatoes can be easily pierced with a fork.

3. 3

   Drain thoroughly and let cool.

4. 4

   Split the potatoes with a fork.

5. 5

   In a skillet, bring the duck fat to the smoking point and add the potatoes.

6. 6

   Do not move the potatoes until a golden crust has formed.

7. 7

   Gently turn the potatoes to crisp them on all sides.

8. 8

   Transfer to a plate and season with the Maldon salt.

9. 9

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

10. 10

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

No additional tips available.