Potatoes Earl

Potatoes earl on a plate

Makes 2 - 7" potato beds

Potatoes Earl is my combined version of Potatoes Anna and Cottage Potatoes. I use it as a bed for meat or chicken on a plate. The potato bed that I create is approximately 7" in diameter and contains two layers of potatoes.

On their own, in our opinion, they make an excellent alternative to French fries and I have been caught taste testing far more than necessary while cooking!



  1. Peel the potatoes (if you are not serving to guests you can just scrub the potatoes and leave the skin on). Cut them into 1/8" thick slices. Rinse the slices in water to remove some of the starch and dry with paper towels.
  2. Place sauté pan on stove on medium heat. Add duck fat to the sauté pan so when it is melted and hot it is about 1/8" deep.
  3. Place a single layer of potatoes in the pan and fry, flipping occasionally, until they are golden brown on both sides. Remove the potato slices and dry in a single layer on paper towels. Add more potatoes to the pan and continue until all the slices have been cooked.
  4. Sprinkle with salt and freshly ground pepper.
  5. Note: Potatoes can be reheated if necessary between sheets of parchment paper in a microwave or at low heat in the oven.

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Bon Appétit