Wednesday, November 24, 2010

Fried Potatoes

I keep a container of duck or goose fat (purchased from a local artisan butcher shop) on hand in my freezer for dishes like this one.

1/4 cup vegetable oil or duck fat
3 russet potatoes, peeled, and cut into 1/2-inch cubes
kosher salt and freshly ground black pepper
3 T water
1 T unsalted butter

Preparing the potatoes:
Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper to taste. Saute, stirring frequently, for 5 minutes, until the potatoes begin to take on some color. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 minutes. Stir every couple of minutes so the potatoes don't stick. Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Add butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are browned and crisp, about 15 to 25 minutes.

Serves 4


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