Description
Fluffy sauteed potatoes with a crispy exterior cooked in duck fat are real morsels of savory goodness. Add to that the sweetness of shallots, the flavors of parsley and garlic and you’ll understand why this side dish is so popular in France!
Ingredients
Scale
- 1 kg waxy potatoes (35 oz, or about 2 lb)
- 4 tbsp duck or goose fat, levelled (or use vegetable oil)
- 2 garlic cloves
- 3 shallots
- ¾ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- half a bunch of parsley, leaves only
Instructions
- Prepare the potatoes. Peel the potatoes and wash them under running water. Dice the potatoes into 1,5cm (½ in) cubes and put them in a large mixing bowl. Cover with cold water and place the bowl in the fridge while you get on with the rest. Soaking helps to remove excess starch and to get crispy potatoes that will not stick together.
- Cook the shallots & garlic. Peel the garlic cloves, mince and set aside. Peel the shallots and finely dice them. Place a large heavy-based non-stick frying pan over medium-low heat and add 1 tbsp of the fat. When melted and hot, add the diced shallots and cook for 7 min, stirring often. Add the minced garlic and continue cooking for 2 min. Season, stir, and remove from the heat. Using a wooden spatula or spoon, transfer the shallots and garlic to a small plate and set aside.
- Cook the potatoes. Drain the potatoes in a colander and shake well. Lay the potatoes on paper towels and cover them with more paper towels to dry them off completely (or use a dishtowel). Place the pan over medium heat and add the rest of the fat. When melted and hot, add the potatoes. Mix with a wooden spoon until the potatoes are well coated with fat. Cover the pan with a lid. Cook the potatoes for 45 min, uncovering and stirring the potatoes well every 10 min before covering again.
- Finish up. In the meantime, finely chop the parsley leaves and set aside. After 45 min have passed, uncover the pan and increase the heat to medium-high. Cook for 15 min more or until the water has completely evaporated and the cubed potatoes are golden brown. Add the shallots, garlic and parsley at the end of the cooking time. Stir until well combined and warmed through, then serve straight away!
Notes
Any leftover sauteed potatoes will keep stored in an airtight container in the fridge for up to 3 days. Reheat them gently in a non-stick pan over medium heat or in the microwave.
Nutrition
- Serving Size: 1 plate
- Calories: 669
- Fat: 26.1g
