Potatoes Earl
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!
Ingredients
- Duck fat or goose fat
- 1 1/4 lbs. Yellow potatoes (russet potatoes work as well)
- Sea salt
- Freshly ground pepper
Directions
- 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.
- 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.
- 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.
- Sprinkle with salt and freshly ground pepper.
Note: Potatoes can be reheated if necessary between sheets of parchment paper in a microwave or at low heat in the oven.