Ingredients
Method
- Start by peeling the potatoes, although you can opt to leave the skins on if they are thoroughly washed. Rise and pat them dry with a paper towel. Poke an air vent in the center of each with a knife or a fork.
- Put all the potatoes in a microwave and cook until they are just soft, approximately 7-8 minutes. Allow them to cool for 5-6 minutes before proceeding.
- After cooled enough to handle safely, cut into 1-inch-thick rounds.
- (Option: If you are using semolina, put semolina onto a small plate, press each round into the semolina covering both flat sides. Try to press hard enough for it to penetrate the soft sides a bit without crushing the potato round. I often skip this step if I plan to use the leftover oil for something else.in the same meal.)
- Heat the duck fat in a large skillet - it should not be drowning in the stuff, just a good thick coating. It should be hot but not smoking. Lay the potato slices in the skillet, you want a nice sizzle but not a mad hot fry. We are looking for nice golden/amber brown potatoes.
- When the oil is hot enough, carefully add the potatoes. (Fry in batches, ensuring they don't touch each other while frying it you double or triple the recipe.)
- Using tongs, Peek now and again, once on side is brown to your preference, flip them and fry the other side. When they are ice and amber gold all over, remove them to a plate and sprinkle with some sort of good finishing salt, chopped rosemary, and parmesan cheese. That's all there is to it. Best fried potatoes ever!
Notes
Some people may prefer leaving the skins on for a bit of added nutrition, while other may prefer them peeled.
Looking for duck fat in the grocery store? Here are some places to check:
- Specialty foods section
- Meat or poultry section
- Butcher counter
- International or gourmet aisles
- Online grocery stores
- Farmer’s markets
- Health food stores
- Deli counters
- Asian grocery stores