Home Fried Potatoes With Herbs

Home Fried Potatoes With Herbs

I won the NBC Today Home Chef Challenge for this recipe in Nov of 2011.  See link:
http://today.msnbc.msn.com/id/45479491/ns/today-food/t/secret-home-chef-winners-home-fries-duck-fat/
http://today.msnbc.msn.com/id/45479491/ns/today-food/t/secret-home-chef-winners-home-fries-duck-fat/

I ate breakfast at one of my favorite restaurants in the City and enjoyed the best-tasting home fries that I’ve ever eaten.  I asked the server what was the underlying component of the dish that offered the unique taste.  He said that the potatoes were cooked in “duck fat.”  Since then, I’ve devised my own recipe for, what I believe, is the best home fries on this planet (sorry, Jersey Diners, but…I am bias…also, I am a born soul from Jersey…not the shore).

I’ve tried this recipe several ways;  Either using purchased duck fat or sautéing duck bacon first, then making the potatoes in the amount of duck fat renderings from the duck bacon, which is very good and a nice supplement to the dish.  I remind you that this isn’t something to eat every day.  It’s more of a treat than anything else.  But, well worth it in the long run.

Home Fried Potatoes With Herbs

4 Idaho Potatoes – about 7 oz. each

½ Teaspoon salt

½ cup of duck fat – could be purchased or the duck fat rendered from duck bacon.  Both work well.  I like using the bacon which could be used to add a protein to the dish.

6 pieces of duck bacon (if not using purchased duck fat)

1 Tablespoons Unsalted Butter (if needed)

1 tablespoon of Herbs De Province*

Rosemary sprig for garnish (optional)

Directions:

Peel potatoes.  Dice into ½” pieces.  Rinse.  Add to pot with salt and enough water to cover.  After water comes to a boil, lower heat and let potatoes cook in salted water for about 7 minutes to soften slightly, but do not overcook.

While potatoes are cooking, make the duck fat, either of two ways:

1)  Melt the ½ Cup of purchased duck fat; or…2) cook (and render the duck fat from) about 6 pieces of duck bacon.  If using duck bacon, after completion of cooking, remove duck bacon and let drain on paper towels.  Keep warm.

When the duck rendering is ready, turn off heat and prep the potatoes.

Drain the potatoes really well—as dry as possible.

Turn on heat again for the duck fat and then slowly add potatoes.  Cook on a low heat.   If the mixture is dry, add a few pieces of unsalted butter.  Sprinkle with Kosher salt and Black Pepper.  Turn potatoes as they brown on each side.  Add Herbs De Province on each side as potatoes continue to cook.    After potatoes are golden brown, remove from pan and let drain on paper towel.  Transfer to serving plate.  Add spring of rosemary and top with duck bacon (if using).

*Herbs De Province – An assortment of dried herbs that are used in Southern France.  Typically, I wouldn’t use dried herbs, but in this instance, there is an exception to my rule.  I make my own HDP, which consists of dried:  basil, fennel seed, lavender, marjoram, rosemary, sage, and thyme.

Sea Beans and Arugula Salad

Sea Beans are commonly know as samphire.  There are two edible very similar plants. One grows along the coast of northwestern Europe and is referred to as rock samphire, or crithmum maritimum.  The other type of samphire that is available in the U.S. is known as salicornia.  It grows in abundance along both coasts.  Fresh sea beans are typically found on supermarket shelves from spring through fall.  They are most tender during the summer months.

One of my favorite dishes to make with seabeans is a salad of seabeans and arugula.  The sea bean is best when eaten raw. It has a crunchy and crispy texture and an abundant taste of saltiness from the ocean with a slightly fishy flavor.  Since arugula has its own natural pepper flavor, the combination works well together.  The ultimate effect is two natural ingredients coming together to create a bursting flavor of salt and pepper, without any salt or pepper. For some sweetness, I like to add diced red pepper.

Sea Beans and Arugula Salad

1 cup of sea beans

1 bunch Arugula, stems removed
1 cup of diced red pepper

Rinse sea beans and dry. 
Discard stems from arugula and wash well.  Dry leaves in salad spinner.

Toss together sea beans and arugula.  Add diced red pepper and top with alfalfa sprouts (if desired) as a garnish. That’s it.