Duck Fat and Bacon Fingerling Potatoes

Duck Fat and Bacon Fingerling Potatoes

Fried Fingerling PotatoesOkay, don’t freak out yet about the title of this recipe. You’re not eating the whole recipe, just one of 6 servings!

These are easy to make, pretty darn tasty and go a long way in satisfying your guests, even with a small portion.

Bacon Frying

 

 

Ingredients

  • 2 quarts water
  • 2 Tbsp. Kosher salt
  • 2 pounds fingerling potatoes, cleaned and halved
  • 6 strips bacon
  • 4 Tbsp. duck fat (could use butter)
  • ½ tsp. ground black pepper
  • 1 tsp. fresh thyme, chopped
  • Generous pinch of sea salt

Frying Fingerling PotatoesDirections

  1. In a large pot, combine the water, salt and potatoes and bring to a boil over high heat. Cook until the potatoes are barely fork-tender, approximately 15 to 20 minutes.
  2. While the potatoes are boiling, fry the bacon strips in a large, deep skillet over medium-high heat for 5-7 or until browned and crisp. Place the cooked bacon on paper towels, allow to cool for 5 minutes, then chop into bite-size pieces (I use kitchen shears for this task) – reserve for later use. In the skillet, remove all but about 2 tablespoons of bacon drippings. Reserve remaining drippings in the skillet for later use.
  3. Remove the boiled potatoes from the pot to a cooling rack and let stand for 5 to 7 minutes.
  4. While the potatoes are drying and cooling, add the duck fat to the bacon drippings in the skillet over medium-high heat. Add the boiled potatoes, the pepper and the thyme. Fry for 7-10 minutes or until golden brown, turning the potatoes to allow browning on all sides.
  5. Remove the browned potatoes from the skillet to a paper towel-lined bowl using a slotted spoon, letting most of the fat drip off. Let the paper towels absorb some of the fat for 1 minute (no more or it’ll cause the potatoes to turn soggy) then immediately place the potatoes in a serving bowl and toss gently with the chopped bacon and a sprinkling of sea salt.

Makes about 6 servings (side dish).