2 pounds yellow-fleshed potatoes, such as Yukon Golds
1 tablespoon duck fat or 1 1/2 tablespoons olive oil
2 tablespoons butter
Plenty of us love our meat and potatoes, but sometimes a plain-old baked Russet gets a bit boring. Kick up your starch intake with this recipe that combines shallots and golden potatoes in a mouthwatering crispy treat.
1Peel the potatoes and cut them into pieces approximately 1 inch (2.5 cm) square. For small potatoes this is usually quartered, for larger potatoes you may need to cut them into eighths. Do not be so concerned with the exact size, the point is to make them bite sized.
2Season the potatoes all over with salt and pepper.
3Peel the shallots and mince them finely.
4Add the fat or oil to a large skillet over high heat. When the fat or oil is up to temperature add the potatoes and shallots to the skillet.
5Fry the potatoes and shallots for 3-4 minutes, tossing the skillet to get even browning of the potatoes.
6Add the butter to the skillet and toss to melt it. Put the skillet into a 400 degree oven for 25 minutes. The potatoes are done when a fork can be inserted into the potatoes and withdrawn without sticking.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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