Crispy Duck Fat Potatoes (Lolla)

Duck fat. The mere sound of it is enough to put off health fanatics. I used to think duck fat belongs to the same category as lard, butter or those bad saturated fats. Thankfully, the record was set straight by nutritionists and health professors. Duck fat rank sits between olive oil and butter.
Healthy or not, that did not deter me from getting my duck fat fix at one of my favorite small-plates restaurant – Lolla (Club Street Singapore). While many diners go ga-ga over their sea urchin pudding, I’m absolutely hooked on their crispy duck fat potatoes. Chunks of par-boiled fluffy potatoes tossed in a pan of melted duck fat, sprinkled with generous amount of salt. The process is pretty simple but the end product is absolutely addictive. When I found out Swiss Butchery is selling duck fat, I immediately rushed over and got a jar. Cooking potatoes is never boring anymore.

Ingredients:
2 large russet potatoes – peeled and cut into 1-inch chunks
3 tbsp duck fat
Salt
Italian parsley – chopped finely
sprig of rosemary – chopped finely (optional)

Serves 4

Recipe inspired by: Lolla (Club Street Singapore)

Food Advertising by

Putting my homegrown rosemary plant to good use!

Graisse De Canard = Duck Fat

Peel and cut the potatoes into 1-inch cubes.

Put the potatoes into a pot of water and add in 2 tbsp salt. Cover and bring to boil. Simmer for 10 mins.

Drain the potatoes and let them cool. At this point, if you are not cooking them immediately, cover and store in the fridge.

When you are ready to serve, heat the duck fat in a large pan or skillet.

When the fat is bubbling, turn off the heat and add in the potatoes, making sure each of the potatoes are separated.

Cook for a minute and remove from heat. Let it cool for about 5 mins.

Return to high heat and cook until crispy and brown. It should take no more than 5 mins.

Transfer onto kitchen paper and sprinkle with salt.

Garnish with rosemary and serve hot!

Full Instructions:

Peel and cut the potatoes into 1-inch cubes. Put the potatoes into a pot of water and add in 2 tbsp salt. Cover and bring to boil. Simmer for 10 mins. Drain the potatoes and let them cool. At this point, if you are not cooking them immediately, cover and store in the fridge. When you are ready to serve, heat the duck fat in a large pan or skillet. When the fat is bubbling, turn off the heat and add in the potatoes, making sure each of the potatoes are separated. Cook for a minute and remove from heat. Let it cool for about 5 mins. Return to high heat and cook until crispy and brown. It should take no more than 5 mins. Transfer onto kitchen paper and sprinkle with salt. Garnish with rosemary and serve hot!