Duck Fat Breakfast Potatoes
Why yes, I’m still obsessed with duck fat. Why do you ask?
These potatoes are the most perfect breakfast potatoes I’ve ever encountered. The secret is in boiling the potatoes beforehand — if you don’t, the insides of the potatoes dry out while you’re trying to brown them in the skillet. This way, the potatoes are creamy all the way through, and the outer layers absorb the delicious duck fat more readily.
I like to serve them with the other items that make up my ideal breakfast experience: soft-scrambled eggs, a bit of toast, good salted butter, jam, and several pieces of bacon. But I’ve also served them with braised dishes and stews like short ribs and boeuf bourguignon, and they’re delicious outside the breakfast sphere too.
- 1 medium-sized potato
- 2 tablespoons duck fat
- 1 small clove garlic, minced
- 1-2 sprigs thyme
- salt and pepper to taste
- Bring a large pot of aggressively salted water to a boil. Cut the potatoes into a medium dice and add them to the water; boil for 5-8 minutes, or until the potatoes are fork tender. Drain the potatoes well in a colander.
- Place a cast iron skillet on low heat and add the duck fat. Once the duck fat has melted, add the potatoes, turn the heat up to medium-high and cook for 15-20 minutes, stirring often, until the potatoes are golden brown with a crispy exterior. Turn off the heat and add the garlic and the leaves from the sprigs of thyme and toss with the hot potatoes for just about a minute. Taste for seasoning and add salt and pepper if necessary. Remove to a plate and serve immediately.
Music to cook by: Futile Devices [Sufjan Stevens // The Age of Adz]