Duck Fat and Bacon Fingerling Potatoes

Okay, don’t freak out yet about the title of this recipe. You’re not eating the whole recipe, just one of 6 servings!

These are easy to make, pretty darn tasty and go a long way in satisfying your guests, even with a small portion.

Ingredients

• 2 quarts water
• 2 Tbsp. Kosher salt
• 2 pounds fingerling potatoes, cleaned and halved
• 6 strips bacon
• 4 Tbsp. duck fat (could use butter)
• ½ tsp. ground black pepper
• 1 tsp. fresh thyme, chopped
• Generous pinch of sea salt

Directions

1. In a large pot, combine the water, salt and potatoes and bring to a boil over high heat. Cook until the potatoes are barely fork-tender, approximately 15 to 20 minutes.
2. While the potatoes are boiling, fry the bacon strips in a large, deep skillet over medium-high heat for 5-7 or until browned and crisp. Place the cooked bacon on paper towels, allow to cool for 5 minutes, then chop into bite-size pieces (I use kitchen shears for this task) – reserve for later use. In the skillet, remove all but about 2 tablespoons of bacon drippings. Reserve remaining drippings in the skillet for later use.
3. Remove the boiled potatoes from the pot to a cooling rack and let stand for 5 to 7 minutes.
4. While the potatoes are drying and cooling, add the duck fat to the bacon drippings in the skillet over medium-high heat. Add the boiled potatoes, the pepper and the thyme. Fry for 7-10 minutes or until golden brown, turning the potatoes to allow browning on all sides.
5. Remove the browned potatoes from the skillet to a paper towel-lined bowl using a slotted spoon, letting most of the fat drip off. Let the paper towels absorb some of the fat for 1 minute (no more or it’ll cause the potatoes to turn soggy) then immediately place the potatoes in a serving bowl and toss gently with the chopped bacon and a sprinkling of sea salt.

Makes about 6 servings (side dish).