1 medium Russet potato
1/4 cup duck fat
1/4 tsp garlic powder
salt and pepper, to taste
Heat duck fat in a cast iron skillet over medium-high heat until it sizzles. Smells amazing already, right?
Peel the potato and cut into 1/4-inch cubes. Sprinkle with garlic powder.
Add potato cubes to the skillet and let brown on all sides, flipping every few minutes. Cook for about 15 minutes until cubes are brown and have shrunken slightly.
Remove from skillet, pat dry with paper towels, sprinkle with salt and pepper, and serve immediately.
- You could easily use a sweet potato if you don't tolerate regular potatoes very well. Whatever you do, use a starchy potato (not a red potato - too waxy) or the cooking times will be off.
- If you want to use yucca root or some other type of vegetable, it would be best to parboil it first, or it'll take forever to cook.
- I buy my duck fat from Wegman's; it's the D'artagnan brand. The containers for the fat and the stock look almost identical, so make sure you're getting the right thing. Not that I've done that, of course. Ahem.