Recipe Sections
4 as a side dish
Kipfler potatoes are great to use, just scrub then and boil them whole.
Slice up with the skins on for extra fibre and a rustic appearance.
This is the correct French name for those sliced, crunchy, golden brown potatoes.
The best way to do them is to try plan ahead and cook the potatoes in advance so all you have to do is fry them off before serving.
1 kg potatoes
1 tbsp duck fat
Boil or steam even size potato pieces until just cooked.
Drain, allow to cool and slice.
Heat duck fat in a pan, when hot add the potatoes and cook until golden brown on both sides.
Serve with a sprinkle of salt flakes.
Wonderful with Confit Duck.
Fantastic with fried eggs for breakfast.