This barely deserves to be called a recipe, but it totally deserves to be called awesome.
I make fried potatoes (my mother would have called them “potato pancakes,” but I’ve seen that name applied to some very different creations and want to avoid confusion) for breakfast when I’m feeling particularly lazy and gluttonous. Made with butter, they’re incredible. Made with bacon fat (breakfast, gluttony, etc.) they're unspeakably good. Made with duck fat, you’ll wonder how many states they’re legal in.
Duck fat fried potatoes
- Duck fat (You haven’t bought one of those little tubs they sell at Price Chopper yet? Get on with it!)
- 1 red potato
- Nothing else. There is no fifth ingredient.
Thwack a good-size spoonful of duck fat into a pan (nonstick would be good here, as would cast iron) and melt it over medium-high heat.
Grate the potato into the hot fat, season with salt and pepper, stir and then mash into a flat, circular shape roughly filling the pan.
Now, don’t admit to anyone you do this next part. As it cooks, drop a smaller spoonful of duck fat onto the top and rub it around with a spoon until it melts.
When the potatoes are sticking together, flip and cook the other side until it’s a rich golden-brown color. If the first side didn’t get enough color, flip it back to cook that side a little more.
Remove and serve. Resolve to go to the gym and eat something green for lunch.