Skillet Duck Fat Spuds
Put some crunch in your brunch! The smaller the dice or wedge, the quicker these skillet fries will cook. Larger ones yield more golden crispy edges.
Idaho or Russet potatoes
Salt
Depending upon your appetite and crowd size, slice potatoes into wedges or cubes. Drench, drain, and dry.
In a large, heavy bottom skillet, heat enough Duck Fat to cover about an inch. Take it up to 350F. Cook one layer of potatoes at a time. Sear each side completely before turning to the other sides. Cook until a fork slips in easily.
Repeat with multiple batches, using additional tallow heated to spittin’ hot.
