apartment therapy changing the world, one room at a time

Oh, those duck fat potatoes are the easiest thing in the world, and SOOOOOOOOO yummy!

My fiance, Mike, recently made enough duck confit to fill one of those huge Ball jars, so we have a bunch of duck fat at home, but you can also buy some (D'Artagnan sells it, and I know it's available at the Market at Grand Central).

When we make these potatoes, we'll usually just melt a couple of tablespoons of the fat in a cast iron skillet, add some finely chopped shallot or onion, and about a pound of quartered potatoes with the skins on (usually fingerlings, but any small waxy potato will do). Then, just fry them up until they are fork-tender and browned on the edges, remove from the heat, and sprinkle with some sea salt or kosher salt while they are still warm. That's it!

Out of curiousity... do you happen to have a subscription to Cuisine At Home? :) It could very well be coincidence, but if I remember correctly both duck confit and "west" coast cioppino were featured this year.

At any rate, I recommend Cuisine At Home magazine to everyone! I've enjoyed everything I've cooked from it.

Actually, I don't, but I'll have to look for it at the newsstand! Thanks for the recommendation!