Pommes de Terre a la Quercynoise- Crispy Potatoes in Duck Fat

Pommes de Terre a la Quercynoise- Crispy Potatoes in Duck Fat

These slow-baked potato chunks from the city of Quercy in Southwest France are a perfect example of elevating the basic potato to great heights. Cooked for more than 2 hours in 3 tablespoons of goose or duck fat, these small cubes turn a deep golden brown with a crispy outside and soft inside while leaving almost all the duck fat behind.

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Course: Side Dish

Cuisine: French, Southwest France

Prep Time: 10

Cook Time: 2 15

Total Time: 2 25

Servings:

Author: My Hungry Traveler

Equipment

Large baking dish

Ingredients

12 oz Baking (russet) potatoes
4 tbsp Rendered goose or duck fat
Kosher salt
2 tbsp Italian flat leaf parsley
1 tbsp Chopped garlic

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Instructions

3½ hours before serving, preheat oven to 300° and bring a large saucepan of salted water to a boil. Peel potatoes and chop into 1¼-inch chunks. Add the potatoes and boil for 3 minutes. Drain and pat dry.
Melt fat in a large baking dish in the oven. Add the potatoes in a single layer and bake for 2 hours, turning the cubes in the fat every-so-often. Allow all sides to get crispy brown.
Raise the oven temperature to 375° and continue backing for another 15 minutes. To serve, sprinkle with salt, garlic, and parsley.

Notes

Even though the potatoes will be colorless after an hour, resist the urge to turn the heat up. The cook is slow and deep and can't be rushed.

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