Duck Fat–Crisped Idaho® Potato Fingers | Idaho Potato Commission

Ingredients

• 2½ pounds Idaho® fingerling potatoes
• Water, as needed to cover
• Sea salt, as needed
• Baking soda
• 3 roasted red peppers, seeded
• 2 tablespoons olive oil
• ¼ teaspoon coriander, toasted and ground
• ½ teaspoon cumin, toasted and ground
• 1 teaspoon fresh mint, rough chopped 
• 2 teaspoons fresh parsley, minced, divided
• ¼ teaspoon black pepper
• 1 lemon, juiced
• ¼ teaspoon fresh thyme
• 2 teaspoons light sweet miso
• 1 teaspoon puréed chipotle in adobo
• ½ teaspoon cayenne
• ½ cup Greek yogurt
• 1 Meyer lemon, juiced and zested
• 2 teaspoons honey
• 3 each leeks, white part only, finely julienned
• 2 cups vegetable oil
• 4 cups duck fat
• As needed crumbled feta
• ½ cup citrus blend micro greens