Potatoes Sautéed in Duck Fat from Roots: The Definitive Compendium by Diane Morgan

Name: Potatoes Sautéed in Duck Fat from Roots: The Definitive Compendium by Diane Morgan
Ingredients: Freshly ground pepper; 1 to 2 tbsp. minced fresh parsley, rosemary, thyme, and/or oregano; 6 to 8 medium red-skinned or other waxy potatoes, about 3 lb/1.4 kg; Kosher or fine sea salt; 4 to 6 tbsp/55 to 85 g rendered duck fat, goose fat, or chicken fat (schmaltz) or clarified butter

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One rule in my kitchen is never to discard the luscious rendered fat left in the bottom of the pan after roasting a duck, goose, or chicken. I strain the fat and, depending on how soon I think I wi...

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Ingredients

Freshly ground pepper
1 to 2 tbsp. minced fresh parsley, rosemary, thyme, and/or oregano
6 to 8 medium red-skinned or other waxy potatoes, about 3 lb/1.4 kg
Kosher or fine sea salt
4 to 6 tbsp/55 to 85 g rendered duck fat, goose fat, or chicken fat (schmaltz) or clarified butter