Page 149 - cookbook_02

Crispy Potatoes with Garlic-
Parmesan Butter

3 lbs new or fingerling 1 tsp Red Pepper flakes
potatoes 3 Tbl Minced parsley
Kosher salt 2 Oz Grated Parmesan
5 Tbl Unsalted butter Reggiano
3 Cloves Garlic 6 Tbl Olive Oil

Procedure
1. Place potatoes in a large saucepan and cover with cold
water. Season heavily with salt. Bring to a boil over high
heat, reduce to a simmer, and cook until potatoes are
completely tender, and a cake tester or paring knife
inserted into potato shows little resistance, about 5 minutes
after it starts boiling.
2. Meanwhile, melt butter in a small saucepan over medium
heat. Add garlic and pepper flakes and cook, stirring
constantly, until softened and fragrant but not browned,
about 1 minute. Transfer to a large bowl. Add parsley and
grated cheese. Set aside.
3. Drain potatoes and cool slightly. When cool enough to
handle, split each potato in half lengthwise. Heat 3
tablespoons duck fat (or olive oil, if using) in a large non-
stick or cast-iron skillet over medium-high heat until
shimmering. Add as many potatoes as you can in a single
layer, cut side down (you should be able to t about half the
potatoes). Cook, shake pan occasionally, until the potatoes
are golden brown and crisp, about 10 minutes. Transfer to
bowl with garlic butter. Repeat with remaining duck fat (or
olive oil) and potatoes, transferring to same bowl. Toss
potatoes to coat evenly in garlic-butter mixture, and season
to taste with salt. Serve immediately.

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