Liquid Gold Potatoes with Parsley and Garlic
Author: Jackie Ourman adapted from ICE Curriculum
Recipe type: Side Dish
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
- 4 potatoes, peeled and diced as pictured (yours don’t have to be exact but the closer they are in size, the more uniformly they cook)
- 3 T duck fat (or enough to just cover the potatoes (you can use canola oil as well)
- 2 T parsley, minced
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
- Put diced potatoes in pot and cover with water about an inch over the potatoes. Add a heavy pinch of salt to the water. (My chef said you want the water to taste like the sea when you are boiling vegetables and pasta in it.)
- Bring just to rolling boil, drain and lay out on parchment paper to dry for about 15 minutes
- Heat a medium saucepan at high heat and place enough duck fat or canola oil to cover the potatoes
- Put the potatoes in the pan and continue tossing them so they brown evenly on all sides. Once browned, remove from fire. If you use duck fat, drain most of the oil but reserve about a tablespoon in the pan and add minced parsley and garlic, salt and pepper to taste. Toss and allow garlic to cook in the hot pan for less than a minute. (If you used canola oil, drain all of it and add a tablespoon of butter to the pan for flavor before tossing in the rest of the seasoning)
- Serve and enjoy!
