Duck Fat Potatoes

Duck fat makes potatoes taste better—period. It gives them a deep, meaty savoriness. Many markets sell rendered duck fat in the meat section.

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Author

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

6 to 8

3-4 tablespoons of duck fat
2 pounds Yukon Gold potatoes (about 3 medium), scrubbed and cut into 3⁄4-inch chunks
Kosher salt

Coat the bottom of a large nonstick skillet with duck fat, then heat over high heat. When the fat shimmers, add the potatoes, season them very generously with salt, and spread them in a single layer (this will prevent the spices from hitting the hot oil directly and burning). Sprinkle the spice blend over the potatoes and stir well to evenly coat the potatoes.
Cover and cook, stirring and scraping up the browned bits from the bottom of the pan every 5 minutes or so, until the potatoes develop a deep brown crust and are almost tender, about 10 minutes. If the spices threaten to burn, reduce the heat. Every time you lift the lid, carefully tilt it to let the condensation on the lid drip back into the pan.
Carefully add 1⁄4 cup water to the skillet, immediately cover, and reduce the heat to low. After the oil popping stops, uncover and stir the potatoes. Cover and cook until the potatoes are completely tender and a little glazed, about 5 minutes. Remove from the heat and serve hot or warm.