If you’re looking for a new side dish that is anything but ordinary, then you’ve come to the right place. I’ll walk you through my recipe for decadent potatoes with duck fat, thyme, and Parmesan, a dish that’s sure to steal the show. Whereas most of my recipes involve big, bold flavors and aroma contrasts, this one is based on subtle overtones of duck fat and notes of thyme in a soft, buttery, pillowy texture of the potatoes for the refined taste. This isn’t just any old potato recipe; it’s a careful and intentional cooking process that results in perfectly golden potatoes with a crispy, cheesy finish. I’ll share all my tips, from using the right kind of potatoes and the perfect amount of fresh ingredients, to how I achieve that amazing flavor and beautiful golden color. Whether you’re a seasoned home cook or just starting out, this recipe is a great way to elevate your culinary skills. So, hit that like button and subscribe to my channel, because I’m on a mission to bring fantastic content to everyone who loves to cook.
Special Equipment:
A tray and Paper towels for drying the potatoes
Ingredients:
- 1.5 to 2 pounds of potatoes (russet or yellow potatoes work well)
- 2 to 4 tablespoons of duck fat
- 4 tablespoons of butter
- 1/4 cup of freshly grated Parmesan cheese (don’t use the canned stuff)
- Thyme sprigs
- 1/2 teaspoon kosher salt
Directions:
Cut the potatoes and keep them in a water bath to prevent them from changing color until ready to cook.
Pat the potato pieces thoroughly dry with paper towels.
Toss the dried potatoes with about 2 tablespoons of duck fat until they are well-coated.
Set your oven to 350°F. The potatoes will finish cooking in the oven.
Heat a wide, high-sided skillet on the stovetop over medium-low to medium heat. Add 2 more tablespoons of duck fat, the 4 tablespoons of butter, and the thyme sprigs to the skillet to flavor the oil. The duck fat has a high smoke point, which makes it ideal for sautéing.
Once the butter has stopped frothing, place the potatoes in the skillet in a single layer to ensure they cook evenly.
Cook for about 3 minutes, then begin shuffling and flipping the potatoes to expose different sides to the heat. Continue this process until the potatoes are a nice light golden brown, keeping in mind they will brown further in the oven.
Remove the thyme sprigs to prevent them from burning. Drain most of the oil from the pan, leaving just enough to prevent sticking in the oven.
Sprinkle the grated Parmesan cheese and the salt over the potatoes.
Cover the skillet and place it in the preheated oven. This will keep the potatoes from over-browning.
Cook for 5 to 8 minutes, or until the potatoes are tender when pierced with a fork. The exact time may vary depending on your stove and pan.
Gently transfer the potatoes to a bowl, being careful not to break them apart. There should be some crispy, attached cheese.
Serve immediately.
Upgrades:
Fresh chives or rosemary would also be a great addition to this dish.
