Potatoes cooked in duck fat are a delicious and flavorful dish typical of French cuisine. Here is a detailed recipe for how best to prepare them: Ingredients – 1 kg potatoes (preferably yellow potatoes) – 200-250 g duck fat – Coarse salt to taste.

• Black pepper to taste.
• Fresh rosemary (optional) – Garlic (optional) Procedure 1. Preparing the Potatoes: – Peel the potatoes and cut them into uniformly sized pieces, preferably in wedges or cubes.

1. Precooking: – Place the potatoes in a pot with cold water and a little coarse salt.

• Bring to a boil and cook for about 5-7 minutes, until potatoes are slightly tender but not fully cooked.
• Drain the potatoes and let them dry well.

1. Baking in Duck Fat: – In a large skillet, melt the duck fat over medium heat.

• Add the potatoes to the pan in a single layer, trying not to overlap them too much. If necessary, cook in several rounds.
• Cook the potatoes over medium-high heat, turning occasionally, until golden brown and crisp on all sides. This process may take about 20-30 minutes.

1. Aromatization (Optional): – Near the end of cooking, add a few sprigs of fresh rosemary and one or two crushed garlic cloves to give additional flavor.

• Continue cooking for another 5 minutes, stirring to distribute the flavors.

1. Condition: – Once cooked, transfer the potatoes to a plate with paper towels to remove excess fat.

• Season with salt and pepper to taste.

1. Serve: – Serve the potatoes crispy and golden brown immediately.
   Tips – Duck Fat: You can find duck fat in specialty food stores or online. If you prepare duck confit, you can use the fat released during cooking.

• Potato Variety: Yellow-fleshed potatoes are ideal for this recipe because they hold their shape well and become crispy on the outside and soft on the inside.
• Baking: Do not overload the pan, otherwise the potatoes will not brown evenly.
  To get potatoes cooked in perfect duck fat, there are several tricks and tips to follow, as well as things to absolutely avoid. Here’s a complete guide: Tips and Tricks 2 1 Choosing Potatoes – Variety: Use yellow-fleshed potatoes or russet potatoes, which get crispy on the outside and soft on the inside.
• Uniform Size: Cut the potatoes into uniformly sized pieces to ensure even cooking.

1. Precooking: – Soak: Blanch the potatoes for 5-7 minutes in salted water. This makes them soft on the inside and facilitates the formation of a crispy crust.

• Drying: Dry the potatoes well after blanching to avoid grease splattering and for better crispness.

1. Use Duck Fat: – Quantity: Use a generous amount of duck fat, enough to cover the bottom of the pan and allow the potatoes to cook evenly.

• Heat: Heat the fat over medium-high heat before adding the potatoes. The fat should be hot but not smoking.

1. Baking: – Space: Do not overcrowd the pan. The potatoes should have room to brown evenly. If necessary, cook in several rounds.

• TURN POTATOES: Turn potatoes gently and frequently to get even browning on all sides.
• Aromas: Add rosemary and garlic only toward the end of cooking to prevent them from burning and turning bitter.

1. Condition: – Salt and Pepper: Season with salt and pepper only at the end of cooking to prevent the salt from extracting too much moisture from the potatoes during cooking.

• Absorb Excess Fat: After cooking, transfer the potatoes to paper towels to remove excess fat.

What To Absolutely Avoid 1. Do Not Dry Potatoes: – Do not add wet potatoes in hot fat, as water can cause dangerous splattering and affect crispness.

2. Overcooking the Pan: – Avoid putting too many potatoes in the pan. This prevents even browning and can cause the potatoes to steam rather than fry.
3. Fire Too High: – Do not turn up the heat too high to speed up cooking. The fat may burn, making the potatoes bitter and not crisp.
4. Don’t Turn Potatoes: – Avoid leaving potatoes too long without turning them. This can cause uneven cooking and burning on one side.
5. Add Flavors Early: – Do not add garlic and rosemary at the beginning of cooking. These flavors can burn quickly and give a bitter taste to the dish.

Additional Tips – Quality Duck Fat: Use good quality duck fat for best flavor.

• Rest Time: Let cooked potatoes rest on paper towels for a couple of minutes before serving. This helps to remove excess fat and maintain crispness.
• Presentation: Serve potatoes immediately after cooking to enjoy their maximum crispness and flavor.

By following these tips and tricks, you will get perfectly crispy and flavorful potatoes cooked in duck fat. Enjoy.

Potatoes cooked in duck fat are a perfect side dish for many meat dishes and are irresistibly crispy and flavorful. Enjoy!