So this year the potato plants did something a little funny… They chitted, as per usual.. They were planted in their 7 gallon containers, as per usual.. They sprouted stems and leaves and we hilled them up as you are supposed to do, as per usual… They got big and bushy and beautiful, as per usual… They looked like they were about to flower, as per usual… And then…..
There were no flowers.
It was like they just shriveled up and disappeared. But then the tops of the plants started to die off. Ususally when this happens, it means you have potatoes! The leaves have done their job so they just die and the soil becomes a handy dandy storage facility for the potatoes until you’re ready to use them. Panicked that all this was happening sans flowers, I rung my mom and asked her about it and oddly enough, her’s did the exact same thing 449 kilometers away!
I was concerned. I was so looking forward to home grown potatoes. They’re just so perfect and delicious and wonderful… So, sad, little, me… All that labor (not really) and seed gone to waste!
Yesterday: I decided to dump one of the containers and see if there was anything in there..
Oh my lanta! There was! We got a massive bowl full of gorgeous Yukon gold potatoes! Some were too small, some were quite large, and some were juuuuuuuust right. Elated - I decided to make this recipe right then and there!
If you don’t have duck fat on hand - go buy a duck (or even just a breast or two) - because it makes this dish. If you prepare the duck this way or this way, you can easily serve the potatoes as a side! However, if you don’t wanna use duck (or it’s fat), just sub olive oil, though the flavor of the potatoes won’t be quite as complex - still yummy though!
Roast Potatoes (via duck fat) with Blue Cheese Chives & Pancetta
2014-07-21 12:26:54
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Ingredients
- 5 Medium to Large New Waxy Potatoes, washed & thoroughly dried, cut into 2 inch chunks.
- 4 Cloves of Garlic, peeled.
- 50 g Pancetta.
- 1/2 C Green Onion, chopped.
- 1/4 C Blue Cheese, torn into bite size bits.
- Large Sprig of Rosemary, finely chopped.
- 3 Tbsp Duck Fat (or sub olive oil).
- Kosher Salt & Fresh Cracked Black Pepper.
Instructions
- Pre-heat your oven to 375 degrees F.
- In a large frying pan, gently sear the pancetta over medium-high heat until moderately crispy. Remove from heat and set aside.
- Throw the potatoes and garlic in a large roasting pan. Gently toss with the duck fat, rosemary, and a generous helping of salt and pepper. Arrange so the potatoes are one layer.
- Roast uncovered for 30 - 45 minutes, or until just tender. Pull from the oven and top with the blue cheese, pancetta and green onions. Return to the oven and bake off for about 7 minutes, or until the cheese gets all gooey and melty.
- Eat.
She Eats http://sheeats.ca/
I LOVE duck fat. I never thought I’d be saying that, but a couple weeks ago I attended a dinner and had a simple salad dressed with a dressing featuring duck fat that was fabulous. What a depth and richness it adds. I’ll have to get my duck on — thanks for the idea!
YES YES YES. This is like the ultimate collaboration of my favorite things. Potatoes fried in duck fat are like pure gold, and with blue cheese and pancetta? Jackpot!