Serve up these decadent and delicious potatoes during Father’s Day brunch!
In this installment at Brunch at Bobby’s, Mr. Flay shows us a simple treat that every dad is sure to ask for seconds of.
As your preparing your menu for this weekend’s Father’s Day celebration, I strongly suggest putting these duck fat home fries on your menu. Trust us, Dad will thank you.
The combination of new potatoes, garlic, parsley, and lemon with a crunchy crust imparted from the duck fat frying process is sure to make you the favorite child.
Bobby Flay prepares this simple side dish with big flavor in a cast iron skillet. If you don’t have one, a normal pan will do fine. Also, you should be able to find duck fat for sale at your local butcher’s or specialty supermarket. If you can’t find it, Bobby suggests a mixture of canola oil, olive oil, and butter to mimic the flavor.
Start by boiling the new potatoes so they can be par-cooked and won’t run the risk of being raw or burnt. When they are cool enough to handle, chop them into thin disks with the skin on and season them with salt and pepper.
Next melt a healthy scoop of the duck fat in the cast iron pan. Once it’s melted entirely, add the potatoes in an even layer. Once you start seeing a brown edge on the potatoes, flip them over to the other side.
While the potatoes are frying, prepare your topping. Finely dice garlic, parsley, and lemon zest and set aside. When the potatoes are cooked on both sides, add the mixture and cook until the garlic is done.
Serve these home fries with a hearty omelet, eggs benedict, or use them as a base for a corned beef hash. The possibilities are endless!
Duck Fat Home Fries Ingredients:
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh lemon zest
- 3 cloves garlic, finely chopped
- Kosher salt
- Freshly ground black pepper
- ¼ cup duck fat
- 2 pounds baby new potatoes, par-cooked and cut into ¼ inch thick slices
