Crunchy Fingerling Potatoes
These are perfection. Think of the duck fat as another magic elixir. This is a dish I have done on stories on my page but never turned into a recipe. Certainly, white potatoes scan be a food with no brakes. When I’m doing @Whole30, I enjoy white potatoes once a week. Remember this is a side dish, not an entree and great paired with a skirt steak and a green vegetable, or ideal with day-old leftover potatoes. The secret here in getting the potatoes crunchy is because they are cooked twice.Print
- 2 lbs fingerling potatoes,
- 2 Tbsp duck fat, or more if needed
- 1 tsp salt
Pre-heat oven to 400°F.
Par-boil the potatoes for 5 minutes. Drain and let cool. Then cut the potatoes in half.
In a cast iron pan (or oven-safe pan) over medium heat, melt the duck fat to cover the bottom of the pan. Place the potatoes cut side down and sprinkle with salt.
Cook in the oven until brown and crispy, about 30 minutes.
The timing depends on the size of your potatoes. Start checking the potatoes at 20 minutes by pulling the pan out of the oven and looking at the underside of the potatoes.