“Magic Fat” Potatoes
Cooked in a mouthwatering combination of duck and beef fat, these golden gems of goodness are unbelievably addictive. Feel free to also experiment with goose fat, chicken fat, bacon fat or a combination of all of them (hence the name “magic fat”). The secret to perfectly crispy potatoes: Parboil them until they are just starting to fall apart and then chill them quickly, and get them nice and cold before you fry them. The secret to PERFECT crispy potatoes? A good sprinkling of Amola Smoked Bacon Salt.
- 2 lbs Russet potatoes, peeled and cut into 1½-inch pieces
- ½ cup duck fat (see note)
- ½ cup beef fat (see note)
- Amola Smoked Bacon Salt
- Thyme, for garnish
Bring a large pot of salted water to a boil and parboil the potatoes until they are just starting to fall apart. Drain and set aside.
In a large cast-iron skillet over high heat, melt the fat until starting to smoke. Carefully add the potatoes in one even layer, leaving space between each piece. Cook until golden brown on one side, about 10–15 minutes, then flip and repeat until all sides are browned. Sprinkle with Amola Smoked Bacon Salt and garnish with fresh thyme, if you like.
Note: Many grocery stores and gourmet shops stock duck, goose and beef fat. If you can’t find them, any rendered animal fat will work. Don’t be tempted to use butter instead — you won’t be able to get it hot enough without burning it.