Perfect Potatoes

So honestly, this post was supposed to be called The Perfect Omelette. But after a flipping mishap that splattered my cooktop, clothes, and face with egg (Cue “We Will Rock You”…), I decided this post would instead be about the pan-crisped potatoes I served alongside that omelette (which was destined to become a scramble).

These eggs were just made to become an omelette...

These eggs were just made to become an omelette…

But first things first. My CSA began this week! I posted a photo of my veggie haul on Facebook, but I also got 2 dozen eggs, a pound of cheese, and a whole slew of frozen meat (including half a rack of lamb (!), ground beef, two types of sausage, and a pork shoulder). I’m thrilled with everything so far and I hope it keeps up like this all winter!

Getting back to those potatoes, though. They were crispy and creamy and just all around delicious. Some garlic and rosemary tossed in for the last minute of cooking took this over the top. A little duck fat goes a long way, as does a little olive oil and a little butter. Yes, I used three types of fat and I don’t regret it for a second. These are great with eggs for breakfast/brinner, but would also be great with some ketchup or aioli alongside a burger. Or, you know plucked, scalding hot, straight out of the pan.

Perfect Potatoes

Oh, and that omelette/scramble? It was supposed to be mushroom, baby kale and goat cheese. I compensated for my “accident” with extra goat cheese, obviously. And it tasted just as good, even if it wasn’t perfect.

Kale and mushroom scramble with perfectly crispy potatoes

Kale and mushroom scramble with perfectly crispy potatoes

Perfect Potatoes

Any all-purpose potato variety will work here. I used Yukon Gold and did not peel them — all the nutrients and fiber are in the skin. However, if your potatoes aren’t organic, it is probably best to peel them.  You could use just one or two of the fats, but each lends a different flavor and crisping factor. And…why not?
  • 2 lbs potatoes, cut to 1″ dice
  • 1 tbsp duck fat
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 1/2 tbsp rosemary, minced
  • salt and pepper
  1. Steam potatoes for about 15 minutes, until a fork easily pierces a few tester pieces. Remove from steamer and carefully pat dry with paper towels.
  2. Preheat a large frying pan over medium heat (you want one large enough to accommodate all the potato in a single layer). Add duck fat and olive oil, add potatoes. Gently toss the potatoes to coat them in the fat, and then let them cook undisturbed for a few moments until the bottoms are nicely browned. Gently flip/toss and continue cooking until they are browned all over to your liking. Season generously with salt and a little bit of pepper.
  3. Add the butter, garlic, and rosemary. Toss all together well and cook just a minute more, until the garlic is fragrant and golden brown. Serve immediately.
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