Extra Crispy Duck Fat-Fried Fingerling Potatoes from Serious Eats

By tulawdog

Ingredients

• 1 1/2 * 1 1/2 pounds fingerling potatoes, scrubbed clean
• * Kosher salt
• 3 * 3 tablespoons duck fat (see note)
• * Coarse sea salt, like Maldon

Preparation

Step 1

1. Cover potatoes with cold water in a saucepan. Add about 2 tablespoons kosher salt to taste. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. Drain and allow to cool five minutes.
2. Split potatoes in half lengthwise. Heat duck fat in 12-inch non-stick skillet over medium heat until melted. Turn off heat. Add half of potatoes, cut side down. Return to high heat and cook until crisp and golden brown, about 5 minutes. Transfer to paper towel-lined plate. Add remaining potatoes to skillet cut-side down and repeat. Serve immediately, sprinkled with coarse sea salt.